[Nordskogen] 12th Night - a note about the chicken.

[Peregrine]

I posted this on the feastblog but figured I'd crosspost it. 

All of the chicken used on this dayboard is Tyson's boneless/skinless 
chicken thighs. 

That means it's dark meat. 

All of the meat was pre-cooked, tested with a meat thermometer, and cooked 
more past that. If you bite into a piece and it looks "red" inside, that's 
because it's supposed to, not because it's undercooked. Believe me, it's 
cooked. 

I mention this because I had a minor freakout, because *I* forgot it was 
dark meat. Tested the meat, cooked it another half hour past that, started 
to bag it and the piece gaped showing a pink interior. I dissected it - 
because I'd forgotten that it was dark meat - and then realized why it 
looked like that. No worries. 

Also, I made the decision to cook most of the pies on site, so that they'd 
be piping hot since it's bitterly cold outside. There are several hundred 
pre-made, and enough ingredients for several hundred more. It may take a 
little longer to get them out to the dayboard, but they'll be there. 
Please be careful when biting into them. The crust cools faster than the 
interior will. 

It's 3:30am, do you know where your feastocrat is? Awake and cooking, 
because she's too excited to sleep and may as well be doing something. 
I'll see you all in about 5 hours. 
-T

****
Is that cute as in fluffy bunny cute, or cute as in "AAGH! Gimme back my
eye, you little brat!" cute?
****