our favorite dishwasher.
Shared collective trauma shouldn't be the single driving force behind pushing us into the spotlight.Cooks' shared frustrations over excessive, trendy foods are often dismissed as being too picky, elitist, or contrarian about things that are trendy, or not wanting someone else to cook our foods.
But those aren't the reasons why I am "complaining."The real reason why I'm exhausted about viral food trends is because they're centered on whiteness and being palatable to the masses.The majority of the people who have made viral foods viral are white or white-passing; particularly when it comes to foods and cuisines that originate from other ethnic groups..
The inequities that originate in viral videos are further entrenched by mainstream food media.Trendy foods make their way into mainstream media thanks to how saturated they are on our social media feeds.
And at the end of the day, clicks reign supreme.
The people behind these viral trends are the ones being ushered into the mainstream food media spotlight, making dishes that food industry folks wouldn't even dare pass to the window during a busy dinner service..Flip chicken, and cook until lightly golden, about 2 minutes.
Transfer chicken to a plate, skin side up; remove and discard all but 1 tablespoon of chicken fat from skillet.. Add onion to drippings in skillet, and cook over medium-low, stirring often, until just softened, about 5 minutes.Stir in poblanos, garlic, and coriander; cook until fragrant, about 2 minutes.
Add tomatoes with their juices, 1 cup water, and remaining 1 teaspoon salt, and stir to combine.Add chicken, skin side up, to skillet; reduce heat to low, and simmer, covered, until a thermometer inserted in thickest portion of chicken registers 165°F, about 20 minutes.
(Editor: Popular Scooters)