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coninsodences
also, chicken recipe update
*steals recipe*ok here it is. il update with a pic next time m dad makes it.
-u can make the chiken however you want, deboned chiken breast is the best way though.
1ok first defrost chicken however way u like it.
2 run hot or cold water over the chiken you wanna make, put it in a dish so u can add stuff to it with out the mess ^_^
3 Optional* add soy sauce, yes soy sauce, it really helps the taste, apparntly that was in the chiken we had O.o ye i didnt taste it either.
4 add your spices: montreal steak spice(lol irony), cajun, black pepper, salt, garlic to both sides of the chiken. you dont need all those spices, u can expirement with themm
5 now you can add bread crumbs or flour. add either to both sides of the chiken. I prefer the flour because it keeps the spices in and keeps the chiken nice and moist while the skin cooks steys nice and crunchy. Let the flour stey on the chiken for 30 minutes so it sticks to the chiken and gets absorbed and wutnot.
6 u can cook it any way u liek really, usually there is a lot of oil and thats the way i prefer it.(kidna liek ru deep frying but not really) use peanut oil.
7. cook till there is no red inside and outside looks sexy
yeah man your down to have a seat if Ace doesn'tIf Ace does not take that seat I'd be glad to go. So consider me please IF he says he isn't going. It'll be cool to go to at least one US tourney, I've yet to experience that.
Sorry Bro, no can do. After the tourney I'm staying in Kitts till Sunday... don't know what time I'd be coming back up either.it is the same as ours, BUT supposedly it is badly organized and managed. don't know.
btw, Rob, you in Toronto? Cause I wanna go to this tourney, but I can't cause broski may not be driving. I'll ask him again, if he says no, could you possibly take Michelle and I?