Mark Bittman's Chicken Tenderizing Hack Starts With A Boozy Twist - Chowhound
Source: Chowhound
Neilson Barnard/Getty Images Renowned food journalist and cookbook author Mark Bittman knows an inordinate amount about an inordinate array of foods. As a weekly New York Times food columnist for over a decade, his expertise runs the gamut of the home cooking repertoire. His most popular coverage ranges from blending gazpacho to cooking steak to frying doughnuts at home. His encyclopedic food knowledge is…
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