• otter@lemmy.dbzer0.com
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    3 months ago

    Broder, don’t white knight at windmills. They didn’t read the article and posted a wild guess (incorrect) as justification for a glibly ignorant opinion.

    Also, broke down/butchered is an approximation, sure, but “adding salt & pepper” to said carrion pile is as much “dry brining” as “soaking” isn’t sex.

    We can do better.

    • zalgotext@sh.itjust.works
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      3 months ago

      Dawg they clearly said they cut their bird up into pieces, describing a process very obviously distinct from spatchcocking, yet you took that and ran all the way to spatchcocking for some reason, and then got upset that they don’t have the astounding culinary background you seem to think you have I guess? “Broke down/butchered” is not an approximation, they’re more technical terms for the exact process they’re describing. Dry brining is nothing more than putting salt on meat and letting it rest for a period of time. Calling someone “glibly ignorant” for not knowing those culinary terms, and describing their process as “adding salt pepper to a carrion pile” is reductive, elitist, and arrogant, no windmills about it.