Bourbon chicken recipe with hoisin sauce

For the last 4 or 5 years, I had been out of the industry. I made it pretty far, and got absolutely crushed once the lights got bright, so to speak. I was devastated. I decided to take on another career for a while maintaining airplanes. It was FUCKING AWESOME and so much fun but then a bunch of major life changes happened including a mild brain injury, which left me unable to do anything but cook. So, cooking I did.
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Back in March I applied at a restaurant job on a whim and was hired. Fast forward 3 months and I work off and on at a bar my friend runs, while also working at 2 of the nicest restaurants in my area. On top of that, tomorrow I do my first completely private gig. I've done countless contracting gigs working at events, weddings, for caterers, and things like that, but never just going to someone's house as my own private business entity, with my own rules and recipes.
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I am beyond excited. Not only is this going to be my chance to lay my dick on the table and establish myself as a serious chef in my area, but the money is noice. $40/hr, and I charge for every hour I spend buying and prepping, as well as being in the home and cooking/presenting/entertaining/cleaning.
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I was told to make the food well but to not go too crazy, as the guest of honor is picky. So, the menu is...
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cocktail hour - marrow and bruschetta with crostini. Also stole a gin/champagne/pom cocktail recipe from my wife. Also, mussels and chorizo
1st course - frisee, chevre, blood orange, roasted cashew, champagne vin
main course - honey mustard grilled chicken breast (guest of honors request), Moroccan style roasted baby carrots, cooper sharp gemelli and cheese
dessert - cranachan

Title: “Breaking Bad - Cartman’s Cookout”
INT. CARTMAN’S HOUSE - KITCHEN - DAY
ERIC CARTMAN, a cunning and ambitious 10-year-old, is busy donning a yellow hazmat suit and arranging a makeshift lab setup in his kitchen. Instead of Walter White’s serious demeanor, Cartman wears a mischievous grin.
CARTMAN (smugly) Alright, Butters. Time for our new business venture. We’re gonna cook up something way better than meth. It’s time to make some kick-ass KFC-style fried chicken!
BUTTERS, Cartman’s loyal sidekick, enters the kitchen, also wearing a hazmat suit but looking a bit apprehensive.
BUTTERS (nervously) Eric, I don’t know about this. Selling fried chicken on the black market sounds kinda… illegal.
CARTMAN (evil smirk) That’s the beauty of it, Butters! We’ll be the chicken kings, ruling the fast-food world with our secret recipe. We’re gonna make billions, my friend!
INT. CARTMAN’S HOUSE - LIVING ROOM - DAY
Cartman and Butters stack boxes of fried chicken, beautifully arranged with the “Cartman’s Crispy Delights” logo.
CARTMAN (proclaiming) Behold, Butters! Our empire begins here. The world will soon know the glory of Cartman’s crispy, finger-licking chicken!
BUTTERS (still uneasy) But, Eric, what about the consequences? Breaking the law… it’s not right!
CARTMAN (dismissively) Consequences, Butters, are for the weak. We’ll outsmart the competition and dance around the law like the geniuses we are. Trust me!
INT. UNDERGROUND CHICKEN LAB - DAY
Cartman and Butters step into a hidden underground lab, resembling a high-tech chicken production facility.
CARTMAN (excitedly) Butters, meet the Cartmanator 3000! It’s our state-of-the-art pressure fryer, capable of churning out a thousand pieces of chicken per hour!
BUTTERS (still worried) Eric, I can’t help but think that we’re doing something terribly wrong.
CARTMAN (dismissively) Butters, you’re overthinking it! We’re pioneers, breaking boundaries, and satisfying people’s hunger. Now, pass me that secret blend of herbs and spices.
INT. FAST FOOD RESTAURANT - DAY
Cartman and Butters stand outside a fast-food restaurant, holding a tray of their delicious fried chicken samples.
CARTMAN (slyly) Attention, people of South Park! Prepare yourselves for a taste explosion like no other. Try Cartman’s Crispy Delights and experience heaven in every bite!
Curious CUSTOMERS flock to the counter, eager to sample the revolutionary fried chicken.
INT. CARTMAN’S HOUSE - KITCHEN - DAY
Cartman and Butters count stacks of cash, grinning from ear to ear.
CARTMAN (triumphant) Butters, we did it! We’ve taken over the fried chicken game. Soon, the world will be at our feet, begging for more!
BUTTERS (with mixed emotions) I guess… success tastes pretty good. But, Eric, I can’t shake the feeling that we’ve lost something along the way.
CARTMAN (dismissive) Oh, Butters, you’re just having a crisis of conscience. We’re living the dream, my friend. Now, let’s get back to counting our money!
They continue counting, but a glimmer of doubt lingers in Butters’ eyes.
FADE OUT.
Note: The script

My doctor told me to lower my carb usage, but I generally despise the LC WOE. That is until I found Victoria's Keto Kitchen. She makes a flour that is unbelievable. I have made the biscuits four times, and I just made the pancakes and waffles today. I've also made the scones and the fried chicken tenders. I would eat all of these off Keto, they are so good. The waffles were like the packaged Belgian waffles I've tasted at Costco. I also made the honey using Allulose. What kind of sorcery is this? The honey was sticky and poured slowly. I also made the maple syrup. I will never buy sugar-free maple syrup again. It's nasty compared to the homemade stuff.
Oh, I've been in food nirvana all day. But the good thing is, my blood sugar is staying even, so I'm not binging, and it took just a little food to satisfy me. It's amazing to not feel deprived like I usually do on LC. I did make the 2 minute bread. It was good enough, not, "OMG, this is the best thing ever." But it paired well with chicken salad, and it was very tasty on a grilled cheese.
If you are looking for some new and wonderful recipes that even your non-keto family might like, try Victoria. She would make bank selling her Perfected Keto Flour, but she kindly gives her recipes out for free. BTW, she has epilepsy, so she is motivated to find tasty recipes she can live with. I still can't believe I ate a low-carb waffle with sugar-free maple syrup that was so good I closed my eyes and told my husband that I was in love with this Keto Flour. Tomorrow I'm making pigs in a blanket.
She has a new flour recipe that has 0 carbs per serving, but one of the main ingredients (bamboo fiber, weird, I know) that she talked a German company into importing to the US sold out in minutes. I have to wait until July to get my shipment. I'm excited to try her new flour, but I don't know how anything can possibly be better than her Perfected Keto Flour.

So, I (21f: 5’2 & 200 IBS) am overweight. I’ve been wanting to utilize the (small) workout space my apartment complex offers but I also have a PF membership. My goals are that I want to a). lose weight (preferably stomach but I know you can’t necessarily target that) b). Gain muscle, mostly legs/glutes but also toned arms and building core strength would be lovely.
Problem is, I have a lot of food sensitivities (think neuro-atypical) and a disordered eating pattern: most days I just eat one meal, not usually getting past 1000 calories. I know eating is important to gain muscle, but a caloric deficit is also important for losing weight like I would like. What course of action is needed here? Do I prioritize a caloric deficit?
Does weight loss come with weight lifting or should I stick to cardio? Additionally, I used to do 3 sets of 10-15 reps with whatever workout I was doing, but I’ve seen some places that if I want to gain/build muscle I’d need more sets. Is this accurate? What is the best way to go about gaining muscle?
(Not asking for medical advice but putting some context here: family history of hypothyroidism. I’m due for a checkup and likely going to ask about testing to see if I have what my dad has. From my understanding, even with working out, hypothyroidism could impede upon potential progress as far as weight loss is concerned).
Thought about adding a section for my “safe” foods that are the most nutritionally beneficial to my understanding: - chicken breast + tenderloins (no dark meat) - whole wheat bread - cheese? Peanut butter? Milk? (Protein?) - certain types of protein bars, granola bars and nature valley bars - yogurt (only vanilla Activia) - frozen fruits (to be made into a smoothie) - carrots - apples - grapes
*I also have started dehydrating kale and spinach and grinding it into a powder that I quite literally mix into everything (smoothies, seasonings, etc). I’m super picky and get really upset whenever I make the effort to try something and I end up not liking it, so I often have to “hide” my greens into things like you would for a young child. If you have any veggie recipes that picky eaters love, pls share that too.
Any and all help is much appreciated! Thank you!

I stopped my parents house and decided to cook for my dad while we watch the NBA Finals.
Got a new Béarnaise sauce recipe and was really excited to make it with some chicken.
We season the chicken breast together (same old salt, pepper, etc.) and fry it in a pan as I’m preparing the sauce in another pot.
Chickens about to be finished when my dad said he doesn’t want the chicken to burn at the bottom of the pan so he wants to add a soy sauce base or something so that the chicken will soak it up and not burn at the bottom.
I’m totally confused as to why we need to do this. The chicken is done, we could just put it on a plate and wait 5 mins while the Béarnaise sauce is almost ready.
I ask him why does he need to add a base? I tell him I want him to try the sauce first.
He seems dead set on it and I remove my pieces of chicken and let him add his base.
At that point I’m pissed and get quiet. He can visually see me become mad. I come cook for you and am super excited to have you try a new recipe without it being messed with.
Foods all ready and I apply the Béarnaise sauce on top of my chicken and my dad asks for some. I refuse.
I said you didn’t seem interested in trying it all since you made your own sauce, so you can just add more soy sauce if you want.
He says he was worried that the Béarnaise sauce would be too bland, and that he just want to prevent that.
I refuse to give him the Béarnaise sauce, and I place it on the oven as I sit down and eat.
He can go grab it, that’s fine, but I won’t serve it to him. He knows I’m mad, he knows there’s tension in the room. He doesn’t go for the sauce and just eats his chicken as is.
No talking commences, we’re just eating and watching the game.
My feeling is why doesn’t he trust me? Why is he so controlling? He knows I’m excited to cook for him, why does he always have to alter or “fix” my cooking, shit, everything else I do.
AITA for declining to give my dad any Béarnaise sauce?

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Lao Gan Ma Noodles. This is another simple and easy way to use Lao Gan Ma. You just need to cook some noodles, drain them, and toss them with some Lao Gan Ma. You can also add some soy sauce, vinegar, sesame oil, sugar, and cilantro to make it more flavorful and refreshing. You can also add some boiled eggs, shredded chicken, sliced beef, or roasted peanuts to make it more satisfying and protein-rich.
Lao Gan Ma Chicken. This is a more elaborate and delicious way to use Lao Gan Ma. You just need to marinate some chicken pieces with some soy sauce, cornstarch, sugar, and ginger for about 15 minutes. Then, heat some oil in a skillet and fry the chicken pieces until golden and crisp. Then, transfer the chicken pieces to a plate and set aside. In the same skillet, add some garlic, onion, bell pepper, and Lao Gan Ma and stir-fry until fragrant and soft. Then, add some water, vinegar, sugar, and cornstarch and bring to a boil. Then, return the chicken pieces to the skillet and simmer until the sauce is thickened and the chicken is cooked through. Sprinkle some sesame seeds and scallions on top and serve hot.
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Lao Gan Ma is a famous spicy sauce from China. It is made with chili, soybean, peanut, sesame, and other ingredients. It has a rich and spicy flavor that can enhance any dish. Lao Gan Ma is very popular in China and abroad. Many people love to use it as a condiment, a dip, or a stir-fry sauce.
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Soggy, cold waffle fries, chicken is the same as any chicken, just smaller and more expensive, drinks might suck, or only suck a little. I cannot stress this enough, the sauce is mediocre as hell. Same with the chicken sandwich. Albeit the Mac&Cheese… is the only good thing on their menu. Despite all this I still hear people sucking on Chick-fil-A’s Hen. Ofcourse these are the same people who have never went to a Canes or Joellas.
I don’t know, that’s just all I can think of Chick-fil-A no matter which one I go to in whichever place. What do you guys think?

My LO hasn’t got any teeth yet but she looooves solids and has developed quite the palate 😂 she hates purées and would not eat any dish made with a single ingredient any more. Basically if something is tasty enough for an adult to have for a proper meal, only then it’ll be good enough for her. As I’m running out of ideas and feel bad making the same thing every day, I thought we could share easy recipes! I’ll go first :)
1) steamed potatoes, broccoli or spinach, and salmon - I steam the salmon separately then mush everything up and mix them together. I got some scissors with blades like a rake but thick and it’s a breeze to mush things now. I really like this potato thing and would always have some myself. It’s good to make a large batch so you can store the leftovers and heat up in an oven for another meal. 2) chicken soup - chicken drumsticks, yellow onion and random vegetables (like potatoes, or corn, carrots etc) as a soup then use the soup for baby porridge or anything. This is super easy to do cos it’s literally dumping everything in hot water and leaving it to simmer. The drumsticks get tender enough and I can use the same smashing scissors to mince the meat. It’s also tasty for me to have for my meals.
OK that’s alll I got now lol. Hope my recipes are useful for anyone and I’m a little excited to hear about what everyone’s cooking in other parts of the world!

So in my country we have deli meat available but the most common type is chicken or beef mortadella which I am not a fan of. Cold cuts isn’t a common thing here so good quality slices made from actual meat is pretty expensive and hard to find. I came across an easy looking recipe for homemade deli meat using chicken breasts by doing an overnight brine with salt and brown sugar and then re season followed by baking it low and slow and most importantly letting the chicken fully cool in the fridge before slicing. This seems pretty easy to me, I was wondering if anyone here as done this sort of recipe before and has any tips for me.

Back when I was younger I was easily able to lose weight. I can eat my weight in food and still be fine.
After turning 28 things changed. I started to easily put on weight and much harder to lose.
I'm 5 ft 10 and weigh 185 lbs.
I jog/walk everyday for about 30-40. About 3.1-4 miles a day
I have a cup of coffee in the morning Maybe a hotdog in the afternoon. But usually don't eat till dinner.
For dinner I eat about 1.5 cups of rice and one chicken breast with hardly any oil.
I don't drink, but will occasionally have a straight bourbon.
Am I doing something wrong? Should I cut rice and have a slice of sandwich?

I had an ultrasound 6/1 that showed multiple stones and I have an appointment with a surgeon on the 19th. I’m realizing that my very first gallbladder attack was probably just about 2 years ago when I was pregnant with my son. I hadn’t gotten another once since probably march this year when I thought it was just sudden and severe lactose intolerance. I was having 2-3 attacks a week when I called the doctor for an appointment and then I found out gallbladder issues run on BOTH sides of my family. The longest I’ve gone is a week without an attack.
I feel like now if I have even the slightest amount of fat, my gallbladder starts up it’s nonsense. I had a poke bowl with salmon (which I thought was good?) and it had a small amount of spicy mayo on it. 2 hours later, I’m having an attack. Two days ago I had a single small drink at a restaurant and I was having a reaction on and off all night. I read that tuna was a good protein as well, but that causes a reaction too. I feel like a small amounts I’ve had of fats/sugars shouldn’t cause the pain it has.
I’m doing pretty much everything I can to avoid full fat meat and dairy. Processed sugars don’t bother me whatsoever. I can eat a bag of sour patch watermelons and it will make my stomach feel better for some reason.
I’m just so confused about navigating the next few weeks. Is this worth calling the surgeon or my PCP about the severity Monday morning or should I just be hyper vigilant about my foods until I meet with the surgeon? It’s only 10 days… but still. Is there any good posts with recipes for chicken because that seems like it’s the only safe protein for me? If I never have another gallbladder attack again it will be too soon.

Got some questions and advice. I manage a liquor store and I’m putting together some cocktail bundles. I picked 3 drinks (worked with a local bartende liquor rep on them) we are using that reps portfolio and preferred spirits which are very nice and high quality.

1. Agua Fresca ~$75 -Cucumber Vodka (Square One) -Watermelon Liqueur (Combier) -Agave Nectar -Lime Juice -Hot Sauce
   
2. Prickly Pear Marg ~$85 -Tequila (La Gritona) -Orange Liqueur (Combier) -Prickly Pear Liqueur (Fruitful Mixology) -Lime Juice -Tajin
   
3. Sonoran Old Fashioned ~$95 -Bourbon (Town Branch) -Chocolate Liqueur (Tempus Creme De Cacao) -Orange Bitters (Blue Clover)
   

We are putting them in a nice cardboard hold with recipe cards.
Is this appealing to customers? Would love to hear some feedback, thank you.

New POS key I haven’t seen anyone talk about. An old popular item is coming back with the volcano stuff, this item is a soft taco with chipotle sauce and fried chicken. We are also expecting a Cheesy Gordita Craving combo and a new chalupa combo.