There Are Pandas, and Then There Are Pandas.
And this isn't either of them! The Pandas we're talking about here, are watches, not bears. And what got me thinking about them (again) was a link posted this morning by @cm.rook who pointed a few of us to the very attractive (and not terribly priced) Yema "Rallygraph" Panda which, in it's most traditional arrangement, looks like the one on the left, but can also be had in the version on the right: The model on the left is a true Panda, while the model on the right is called a reverse Panda. The reason for that distinction is clear--Panda bears, only come in the first arrangement. Now at this point, everyone should be thinking about the most well-know Panda, The Rolex Panda, which is actually a Daytona, and among Rolex Daytonas, the most famous of which is the Paul Newman Daytona, which was famous first, because it was Paul's, and second because it sold at auction for $17.8 million (US Dollars). The story of that auction is well-known so I'll only...
Nov 8, 2019
Butterfly seems a little flowery and Spatchcock a little indelicate, but be that as it may, the processes of removing the back bone of a chicken (actually any foul) is really the only challenging step in an otherwise simple and fairly quick, method of preparing an especially good chicken dinner. Removing a chicken's backbone with a pair of poultry scissors may seem a tad insensitive--certainly wasn't my idea--but it does allow the chicken to be "splayed" open, such that the inner and outer portions (the white and the dark meat) cook evenly at exactly the same time. The key is to begin with a very hot skillet (fresh from a 500 degree, pre-heated oven). Once that bird hits that pan the magic (sizzle) begins--the dark meat begins to cook immediately, while the white meat cooks slowly in the now reduced heat. At the end of the cook time, both white and dark, and as importantly the crispy skin, are perfectly done. You can find the details online but here's a peak at the process. Above, the end result. Below, the now spineless bird, spread open and placed in a very hot skillet (which is then tossed back in the oven to finish and brown).