This is just a vlog about my experiences having experienced both a liver resection and periareolar top surgery.
To celebrate having my melons(breasts) removed via top surgery, I'm gonna show you all how to make melon breaded chicken breasts!
As of this moment, I'm recovering from said surgery, so I took a break from uploading new stuff. I got two recipes to upload, including this one. As for actual new recipes, it won't be until mid-September for that. My mobility isn't 100% yet.
I may post a vlog soon about how my top surgery went and maybe another about my almost 1 year on testosterone.
Anyways, enough with the updates. Let's talk chicken!
You might be thinking why I didn't go the route of using watermelon in this recipe. Chicken and watermelon is believe it or not a racist combination associated with the historical oppression of African Americans, so I don't want to piss anybody off or get hate mail from people on social media about that.
So I went the safe non-racist route of using cantaloupe and honeydew instead, in the form of cantaloupe syrup and honeydew tea powder, respectively.
If you can think of a fruit, then there's probably a syrup available for purchase online. Honeydew tea powder is actually a bubble tea powder.
For some strange reason I was hoping the chicken came out crispy. But tea powder is not breadcrumbs, so alas, that wasn't the case. This chicken needs some crunch to it, so off camera, I dipped the breasts in some breadcrumbs and the taste was so much better! But fries are also good too.
As for the coloring, I didn't anticipate some of the honeydew powder to melt in the oven, so it looked like I put Nickelodeon slime on the chicken! Inadvertent nostalgia.
My dad said the melon flavor was a little light and he said he would make this recipe for himself, except without the cantaloupe syrup-BBQ sauce marinade. He even said this would've better to serve on St. Patrick's Day with all the green in this recipe, but honestly, honeydew tea powder is not what comes to mind when I think of food and St. Patty's Day. Corned beef, anyone?
Cantaloupe Syrup: www.monin.com/us/rock-melon-cantaloupe-syrup.html
Honeydew Tea Powder: nuts.com/chocolatessweets/asian/bubble-tea/honeydew-powder.html
You will need:
For the cooking equipment:
2 lasagna trays
A medium bowl
A large bowl
Nonstick cooking spray
For the chicken:
6 boneless, skinless, chicken breasts
Plain or original BBQ sauce
Cantaloupe syrup(see HELPFUL LINKS)
Pinch of garlic powder
Pinch of onion powder
Honeydew tea powder(see HELPFUL LINKS)
1. Put the breasts into a lasagna pan. In a large bowl, combine the BBQ sauce and cantaloupe syrup.
2. Pour the sauce onto the breasts. Top the sauce on the breasts with parsley, garlic powder and onion powder. Place the pan in the fridge and let the breasts marinate in the pan for an hour.
3. Beat and whisk 2-3 eggs in a medium bowl. Pour the honeydew tea powder into a large bowl and place a second lasagna pan next to the bowl.
4. Spray the inside of that second lasagna pan with nonstick cooking spray.
5. Coat each of the marinated breasts in the whisked eggs and then breaded them in the tea powder. Place the breaded breasts into the second lasagna pan.
6. Bake the breasts in a 375 degree Fahrenheit oven for 30-35 minutes, or until the internal temperature of the breasts reaches 165 degrees Fahrenheit.
7. For crunchiness, dip the cooked breasts in some breadcrumbs and serve with fries.
You can also cook and eat eggs that don't from a chicken, like those from ants! This recipe celebrates The Ant-Man and the Wasp movie in that there's honey in these scrambled ant eggs.
Of all the eggs in the world you can eat besides those that come from a chicken, why would I pick ants when I could easily procure a quail, emu, or ostrich egg? Well, my inspiration was the aforementioned movie above but more than that was the fact the first thing that came to my mind when it came to eating ants were their eggs.
Sure, I could've got queen weaver ants, weaver ants, canned black ants, or weaver ant eggs, but black ant eggs were in stock on Bizarre Food.com's website.
What are black ant eggs used for traditionally anyway? Well, according to Bizarre Food.com's description:
"Wild black ant eggs (polyrhachis sp) have been used in Chinese medicine for centuries, they are believed to help improve the immune system and reduce fatigue. They are also said to have many other health benefits. Black ants are also high in protein.
They are commonly prepared by infusing with alcohol and left to steep for several days before before consuming. They can also be used in various food dishes, they have a slightly acidic taste so they go well with salads."
I didn't taste anything acidic whatsoever.
For the purposes of making scrambled eggs that came from ants, preserved weaver ant eggs would've been a better choice, as they're not already boiled and dehydrated, unlike the black ant eggs I used. You have to rehydrate the eggs and then put them in the frying pan, but only cooking them for 15 seconds at most. Even then, the consistency was crunchy but it reminded me of the burnt stuff still on the stove after making multiple batchewww.bizarrefood.com/edible-insects-bugs/dehydrated-black-ant-eggss of pancakes. The taste itself was pretty neutral, but that's probably because I poured honey onto the ant eggs as they were cooking.
Sweets or spicy ingredients tend to make insects palatable.
The eggs looked pretty cool when I opened the bag. They looked like chocolate sprinkles, so if you're a sociopath, you could probably prank somebody by putting this on top of their ice cream in lieu of actual chocolate sprinkles. The eggs had a grassy smell to them, so they probably would've tasted grassy in their boiled, dehydrated, ready-to-eat state.
My dad didn't try this recipe for obvious reasons as he's not an insect eater unlike moi.
Black Ant Eggs: www.bizarrefood.com/edible-insects-bugs/dehydrated-black-ant-eggs
You will need:
For the cooking equipment:
A large bowl
A frying pan
For the ingredients:
10 grams boiled and dried black ant eggs(see HELPUFL LINK)
2 tsp. water
Olive oil for frying
Honey on the side
1. Put the eggs in the large bowl and the water. Mix the two together to rehydrate the eggs.
2. Pour olive oil into a frying pan and turn the stove on to heat the oil up. Pour the rehydrated eggs into the frying pan and pour honey on top of them.
3. Scramble the eggs for 15 seconds before turning the stove off and scrambling them a few seconds more.
4. Serve with toast, ketchup, and some honey on the side.