Overheard on the Home Cooking Boards

Published on Thursday, June 3, 2010, by Caitlin McGrath / Edit Post

"I had housemates who would cook the chicken at high heat with no seasoning and it turned out great; I never knew how much flavor the fat from inside the skin could impart while cooking. I've done it with and without salt and have gotten the same results. The [45 minutes at 450 degrees F] rule works great for whole birds and slightly less time for chicken parts. I've put it in the oven wet and dry, I've used supermarket brands, fancy free range, and other name brands, I own a pathetic 30-year-old oven and I have found no matter what I do that high heat is my friend." – free sample addict aka Tracy L, on roast chicken with crispy skin

"We had a finger food night of Japanese pub food (izakaya) at home the other night and decided to tempura the chive blossoms from our garden. They were fantastic. Crispy, oniony, and peppery. Best thing I've ever had with tempura." – tearingmonkey

"It's great as a finishing oil and in vinaigrettes—it has a rich, buttery quality that pairs particularly well with seafood and vegetables." – goodhealthgourmet, on avocado oil

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