s7ryph

Ah the Bin Chicken

Bisque is the technique you are looking for. But keep in mind that has you remove the shell pulp after cooking.

I find it very accurate for cooking related tasks. I find it to be 90-95% on even the wildest recipes. And developing flavour profiles is something it’s also very good at.

I know that’s not a huge thing for most people but recipe sites are so terrible and flooded with trash I appreciate the time saved. I bring this up because the article suggests it should only be used as a starting point.

So from the looks of the image it’s an Arborvitae or similar. If it’s real he killed it by cutting back to the wood, then patted himself on the back.

And corn