Normally I would score, then render skin side down in a cold cast iron pan. But these being unusually thin the flesh would overcook before the skin became properly crisped. Thinking to marinate, and grill them. Any other ideas? TIA.
Supersweet, watered-down milk shakes are nobody's idea of a good time. Tyler Malek, head ice cream maker at Salt & Straw in Portland, Oregon, has a few tips to help you achieve a thick, velvety milk shake every time without turning it into a sugar bomb.