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Blisstree, some of whose content appeared briefly in this blog, are having a hissy fit about the amount of publicity I was giving them. Apparently they would prefer not to have the extra visitors because in some curious way I have yet to fathom, this costs them money. Which is strange when you think about it, because they go out of their way to make their content freely available through bookmarking sites such as Google.

Whatever, I shall comply with their wishes however short-sighted I may consider them to be, which is something of a loss to you as well as to them. From now on, no more Blisstree. Worry not. There will not be any drop off in the amount or quality of information provided on this website which, as you may already have guessed, is not run for commercial gain. Unlike Blisstree.

I’ve removed the recipes which one of their writers objected to me republishing (with full  credits and links I might add), but I will not be following her instruction to send my visitors to her blog instead. Am I the only one to see a confused brain at work here? “Please don’t publish my recipes, just send me as many visitors as you can because I make money out of this”.

Well, if that is the case Miss Lavin, you probably owe me a buck or two :0)

Poultry drumsticks carry a lot of fat just under the skin. While this does provide some welcome flavor it also provides you with some very unwelcome calories and trans-fats. So it’s best to remove the skin prior to cooking. You can replace the flavor with a good marinade.

Now, chicken skins are very slippery and hard to grip, especially after removing the first one. Get round this by having a tablespoon of salt on the chopping board and dipping your fingers into it before gripping the skin. Pull the skin from the blunt to the sharp end and it will come off quite easily, especially if you chop of the knuckle with a cleaver first.

photo credit: Sandy Austin