Frequently Asked Questions, Installment 1
Q: What do I stuff a chicken to keep it moist? Mine always comes out dry.
A: Don’t stuff it if it’s small. Stuff it only if it’s turkey caliber "roasters."
Otherwise, what you stuff it with have nothing to do with the chicken turning out moist. But please make sure the stuffing is precooked if it involves meat ingredients. Use an instant read thermometer and pull out the chicken before it overcooks and "dry out."
Q: How did you do that awesome heart card origami?
A: I used a template from Canon papercrafts. It’s in the "Seasons and Holidays" section. It’s a doozy though.
Q: What are some of your ideas of alternatives to meat that’s closer in texture than tofu?
A: Whenever I have vegetarians over for dinner, I use seitan. It’s a gluten that’s refined from wheat, by washing the gluten from the dough and leaving only the gluten behind. The result is either solid and chewy, or reprocessed to be stringy. It can be fried, steamed, poached…basically cooks just like meat, and can be marinated as well. You can get it in Chinese food markets or health food stores. Like tofu, it tastes like whatever you marinated it in, and it absorbs flavour much better than tofu.
Q: Clam Chowder tastes like shite! You know what I mean?
A: I have no personal palate recollection of what shite tastes like, but the closest I can recommend would be the oh so lovely Durian fruit. It smells like shite. (Yet tastes like heaven.)
To quote Anthony Burgess, the Durian fruit’s "odor is best described as pig-shit, turpentine and onions, garnished with a gym sock." Lovely.
Q: Are you a chef?
A: Nope. I’m just an obsessive Food Network viewer who’s been cooking since the tender age of six. I still miss my old kitchen. We had a gas stove, and a great big wok - I reached it by standing on a step stool. There, I developed my love for ginger, green onions, hot peanut oil, and soy sauce.
Q: Do you know how to cook for a black man?
A: My white man boyfriend enjoys my jerk chicken, gumbo, oxtail, as well as my take on beef patties. Cuisine knows no boundaries. 
Q: Could I be your friend?
A: Only if you’re within two degrees and asked after a few correspondences. And if you ask nicely 
Q: 25 years on earth, what have you found?
A: True love.
Q: Why don’t you answer your messages?
A: Because friendster doesn’t have a user-friendly message system where I can reply in bulk or click next or anything like that. And I get way too many messages. Fear not though. I read them all.
Q: When are you going to add songs back on your profile?
A: As SOON as I can. Promise. I took them down a while back because I just … uh…don’t have the bandwidth. We’re looking at 2000 hits or so a day on some days, or uh…40 gigs of traffic with only 4 songs. It’s brutal. Best I can do next time is one song at a time.
Q: Ocean’s 12 is the worst movie ever?
A: Oh, definitely. I can’t believe I wasted 2 hours of my life on that one.
Q: How long IS your hair?
A: Knee-length. I keep it that way. Last month it was getting to be calf length so I got a haircut.
Q: I love you! Could you add me?
A: Don’t you know that approach, uh, scares women?
May 31st, 2006 at 9:45 pm
no —- way your hair’s knee length! your pics don’t show it. by the way, durian does smell like sh!t. back in the philippines i used to stay out of the house a lot if my mom (who just loves durian) bought some. but i still haven’t gotten myself to taste it. oh well. btw, ocean 12 rocked. not like 11 but it still was cool. to each his own. hehe. “brothers grimm” sucked. and “into the blue”.
June 1st, 2006 at 2:14 pm
try this to make your chicken moist no one makes this but me i invented this but all my friends and other people who tried it loves it…marinade your chicken with soy sauce or if possible get a KNORR seasoning soy sauce ( you can find it in an asian store, one with filipino stuff for sale)mix with with half a cup of butter, some sugar, minced garlic and a sprinkle of ground pepper, make sure that your marinade leaves a buttery taste with a little sweetness, THEN FINALLYYYYYY…stuff your chicken with a whole KERNEL corn which you can easily find at walgreens bake in an oven and foshooo!! the steam coming from inside the chicken will keep your chicken moist with a tasty goodness your boyfriend will never forget….then you can have sex! wuhooooo!!
June 1st, 2006 at 5:43 pm
re: hair
an old pic maybe?
June 1st, 2006 at 7:52 pm
Some interesting comments you got there…
The reason why your chicken is dry is simple chemistry - your stuffing has less moisture than the meat. Or your stuffing dries out faster than the meat.
Either way, the best way you can fix it is if you used cheesecloth. This works well with any roast ~ especially turkeys. The fact that the cheesecloth allows you to constantly refill it with moisture allows you to keep it more moist than otherwise.
To keep the breast meat moist, try puting a heart shaped foil over that portion. Simple physics there.
Anyhow, happy hunting-baking.
June 2nd, 2006 at 1:42 am
start in high heat about 400 for about 30 minutes then lower the oven at hope you chicken stays moist350 then roast for another 30 minutes this will give you a crispy skin and very moist chicken stuff a lemon and alittle onion in there and some herbs to penetrate the breast area off the chicken
June 2nd, 2006 at 6:27 am
you are so wierd. lol
June 2nd, 2006 at 8:25 am
Etto… that card is not really origami. I think that is a misnomer that was started by Masahiro Chatani who called his pop-up card creations “Origamic Architecture”. Origami is simply achieved by folding paper as the word actually suggests: “Oru= to fold and kami= paper”. To make a noun out of oru, u is dropped and replaced with i. Because orikami doesn’t flow as well, the word becomes origami. Anyway…. just want to straighten things out because origami is a passion of mine.
June 2nd, 2006 at 8:53 am
I love gluten
June 2nd, 2006 at 10:17 am
Sally’s Kitchen and stuff … and one of the questions is how long is your hair? eeeew, so u cook with ur hair? hehe jk
June 2nd, 2006 at 10:40 am
I have no idea how I found my way on here…but you can stuff any-sized chicken with an open beer can and grill it…it’s deliciously moist.
June 2nd, 2006 at 3:22 pm
Stuff with an opened can of beer? You know, that’s the FIRST I’ve heard that. Wouldn’t the carbonation make a mess?
The corn sounds like a GREAT idea - I usually forego stuffing just because I don’t really like eating the stuffing. But I might just try that.
Yes, my hair really is that long. I keep it tied behind my back most of the time, but if you check any pictures where I have my hair down, you really never get to see when it ends. Check this:
http://www.friendster.com/viewphotos.php?p=e&pid=125288922&uid=3300392
and this:
http://www.friendster.com/viewphotos.php?p=e&pid=111379713&uid=3300392
June 2nd, 2006 at 8:26 pm
would you be interested in sending a favorite recipe of yours to http://www.culinarystation.com
or if you would like to do an interview for our culinary articles page? send an email to info@culinarystation.com
Thanks!
June 3rd, 2006 at 7:21 pm
…………………..nada bisai….!!!!!
June 4th, 2006 at 12:06 pm
stuff your chicken with an old bread but first soak it in water and some apple slices,and orange… I usually does it with ducks, but one can use it for chicken too.. and some rosemary herbs, for the taste… GUTEN APETIT!!!
June 4th, 2006 at 12:09 pm
Stuff with an opened can of beer? oh yeah!!! wierd recipe,, maybe what she/he meant was roast the chicken, take it out from the oven, open a can of beer, drink it and throw the chicken away because you found out that’s its dry!!!
June 4th, 2006 at 6:56 pm
i think you are a great cook. do you mind sharing me your recipes?
June 4th, 2006 at 10:39 pm
Hi sally, how are you and whats up? i know we dont know each other but i found u every time i open my freindster so thot to give a comment. nice is ur site. God bless write me back and lets be friends..love and peace.
amar
June 5th, 2006 at 10:26 am
Yeah? Just try it with the open can of bear and you’ll see…ever cook Brats before? Highbrow comments like that are lame.
June 5th, 2006 at 11:15 am
perfect combination chicken
with hot sauce.
June 5th, 2006 at 12:29 pm
UR looking so qute,we can be friend,if you like same.
June 5th, 2006 at 11:28 pm
hi youre so beautifull hope we can be friends
June 6th, 2006 at 4:23 am
hi, i think your a great cook.. and im doin cooking also… hope you dont mind we can share a recipe, and your looking great hope we can be friends too….. God Bless!!
June 6th, 2006 at 8:11 pm
Hi Sally, thanks to great person like you, who were born gifted in the field of cooking. I love to eat even though I’m not a great chef.
Continue your great service to humanity and someday you’ll be rewarded……
June 16th, 2006 at 10:05 am
Q: Could I be your friend?
A: Only if you’re within two degrees and asked after a few correspondences. And if you ask nicely :)—-
I think I asked nicely… still not added though…