Chicken breast

[TwoPockets]

Nice! I'd eat that!

[TentHunteR]

Nice moist looking chicken breast slices.

What are the green veggies in the background topped with almonds?  Is it Broccoflower?

[Wing Commander]

What are the green veggies in the background topped with almonds?  Is it Broccoflower?

If that's the same thing we call Romanesco - the cross-breading of broccoli and cauliflower -, then yes.

Tell me more about you trout tartare.

Some very finely ground trout meat combined with a small finely minced shalot, some capers, blended with horseraddish and Dijon mustard to taste.

[jjjonz]

What tender looking chicken ....what was the internal temp when you pulled it ?

[Wing Commander]

What tender looking chicken ....what was the internal temp when you pulled it ?

I usually pull chicken breasts at an IT of 165°F.

[spuds]

Well done,looks very moist too.

[Jaxon]

Looks so juicy - especially for white meat.  Could the secret be your cooking temp of 215*?  I think about it and how I cook mine at about 325 to 350* - then, you'd better have sauce or gravy with it.

Of course, you're way up on a few levels higher than I.  One thing I have learned is...I can learn from folks who have learned more than I have.  Another big reason for being a member here - I can learn from everyone.

[fishingbouchman]

another beautiful plate.