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City Dog is the tale of dog who lived in the city and whose heart was with the ocean. Part of the Beef Casserole for the Dog's Soul series of barkalicious story treats for dogs. Written by Peta Love to be read aloud to dogs. Tested and hi-fived by Alaskan Malamute, Bubba Bear. Feel the love. Read City Dog to your dog today. Or give City Dog to your dog-loving friends and fa City Dog is the tale of dog who lived in the city and whose heart was with the ocean.
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Beef Casserole for the Dog's Soul series of tasty story treats - collect them all! Brought to you by www. Get A Copy. Kindle Edition , 9 pages. More Details Friend Reviews. To see what your friends thought of this book, please sign up. To ask other readers questions about City Dog , please sign up. Lists with This Book. This book is not yet featured on Listopia. Community Reviews. Showing Average rating 0. The same practice in Japan is met with gentler judgment. Their style of fried chicken is called karaage pronounce kara-ah-geh , sometimes known as tatsuta-age.
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When I take a bite, it activates the same pleasure centers as the first time I tried the dish five years ago. It almost always uses dark meat. The Japanese will also use wings for karaage, but perhaps tastiest of all is a part of the chicken rarely consumed in America called nankotsu —the crunchy cartilage between the breast meat.
The chicken is cut into manageable and similarly sized pieces.
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The most crucial consideration of fried chicken is its crispy exterior-to-meat ratio. The default way in Western countries of breaking down a chicken is to divide it in eight pieces, with two wings, drumsticks, thighs, and breasts.
What this means is each cut requires a different cooking time—wings take the shortest, breast pieces the longest though some cooks have taken to dividing the breast pieces in half again. Because karaage pieces are cut into a uniform size, you can cook a whole serving quickly and in one go.
The chicken is aggressively marinated.
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This combination renders marinated foods savory with rounded sweet notes. Karaage gets marinated in this flavoring trio with minced ginger and garlic. The chicken is dredged and fried with potato or corn starch, not flour.
Food & Drink
One of the great revelations about these food halls is just how much fried food sits out for long periods and maintains its crispness even at room temperature. One reason: corn and potato starch, the preferred dredge among Asian cooking. Yes, hours. There are minimal accompanying sauces.
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As much as I love Korean fried chicken with its sticky-sweet glaze or Buffalo wings, Japanese karaage allows the chicken to shine and not get lost beneath an overbearing sauce. Typically, a squeeze of lemon suffices, but Kewpie mayo —richer and with more umami flavor than its American mayonnaise counterpart—is also a popular dip.
Using a sharp knife, separate the thighs from the drumstick by cutting between the joint.
Cut the thigh in half lengthwise along the bone. Using a heavy cleaver, chop the piece with the bone in half, resulting in three similar-sized pieces.
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