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REF: the muffin pan chicken,I'v known and cooked by Myron about 15 years and he has always been real creative.

He was doing frenched thighs to look like lollipops and others after that.

He is certainly one of the great pork cooks around,starting with large whole hogs at Memphis in May.

I'd be curious as to how many wins have come from the muffin tins and how many cooks repeat it,after they try it out.

Just a thought. Confused
quote:
Originally posted by SmokinOkie:
He even has Muffin Pan chicken on his restaurant menu. I think it's a urban legend, kinda like Eddie and Mayo


I sampled Myron's cupcake/muffin chicken, along with a number of other menu items, at the restaurant he's involved with in Miami late last year and wasn't impressed. Rubbery skin and a disgustingly sweet sauce. Once I got the skin and sauce off it was just OK but certainly not worth the single serving price of $10. Couldn't complain though since everything was comped. Most of the other items sampled left me with the same impression.

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