Chicken & Biscuits
New! Debuting Clean Cooking's "Clean Chats"
Giggle: TG’s Tallow Truck
That Guy has a new venture! He is going to sell tallow fried chicken and biscuits on his new food truck. But he has no plans to cook them. Instead, he orders all he can get from Chef Sucker and ruins lunch for everyone, but himself.
View All That Guy toons at Culinary Cartoons
Gab: Tallow Fried Chicken and Biscuits
My apologies for being late in the month publishing May’s Funnies and Foodies! After working through tennis elbow, for months, my doc said no more and restricted typing. Now after weeks of physical therapy, it is much better.
A special thank you to Dyron’s executive chef, Chris Melville as the debut of
Clean Cooking’s “Clean Chats.” Whereas I am on a mission to get home cooks and restaurant chefs to clean up their act, he already has and is a pioneer in the “Cean Eats” movement not just locally but also nationally. What a resource!
View Clean Chats with Chef Melville
Chef Melville and I decide not to delve too deep into the research on seed oils and American flours, to encourage you to do your own research. And you will learn that it takes 18 months to two years for seed oils to clear the body, specifically linoleic acid. So, shop clean by making a U-turn at the vegetable oil aisle and purchase tallow and coconut oil instead. Chef Melville uses both in Dyron’s kitchen and specifically tallow for frying chicken.
Also research American made flours. Here in the USA, white flour is commonly stripped of its natural nutrients during milling, resulting in a refined carbohydrate. Manufacturers “enrich” it by adding synthetic vitamins and iron. This process lacks fiber and is linked to blood sugar spikes and potential digestive sensitivities. Basically, they strip away the good stuff and replace it (labeled fortified or enriched) with synthetics. At Dyron’s Chef Melville cooks clean with unfortified and unenriched, Central Milling Organic Wheat Flour in both the biscuits and coating the chicken.
Gourmet: May Clean Recipes
