Friday, September 17, 2010
Tyson Chicken Strips
Pretty fucking tasty. Pretty fucking cheap. This perfect college food sustains me on a regular basis. 425 degree F. Cook for 15 mins then flip for another 15, extra crispy.In order to take down this protein regularly I need to mix the recipe up. bake original, and dip in sauces? Ranch, honey mustard, or BBQ? Progress a level. After cooking the chicken, sprinkle shredded cheese on the breasts and place back into the oven warmth to melt that cheese. One more level? Add sliced jalepenos on top the chicken before you add the cheese. Add sauces now? Wait. Before you cook it. Basil? Garlic powder and olive oil? Tony Chash? Now ya talking. Sauces now? Ok. I've got some thai peanut thoughts in the works. Anyone have a favorite way to prepare these?
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This could be a funny little piece. It works well because it reads as though its being spoken. I can really hear the nonchalant tone of a hungry college kid. The timing and pace is a bit off however due to punctuation issues. There are a lot of unnecessary question marks for instance, that's something to watch out for.
ReplyDeleteThis is an amazing piece. I feel like have enjoyed these delicious chicken recipes before. It was very realistic and believable and easily related to because of the tone it is written in.
ReplyDeleteI might have to start trying this. It looks like a good recipe, and most of my ‘cheap but improved’ food as far as college food goes has been Easy Mac with Tony’s. Ever tried putting Worchestershire on those?
ReplyDeleteThe piece almost pushed me to hunger, despite the lack of description of taste - it’s dragging in other memories (some recent, some old) of tasting the ingredients you’re suggesting, and tossing them together. It’s salivating, in other-words.
Recipes are a great form, and everyone has to eat. And this is New Orleans (though we can't tell from this post). A little more to distinguish the writer, establish the place from which he's writing? And do see Food Inc before you eat much more of this stuff.
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