Romito’s fried chicken is the signature item for good reason — steamed at 154 degrees, marinated in herbs, and then pressure-fried for ten minutes to lock in moisture and keep the meat tender and light.
—
Lindsey Tramuta,
Bon Appetit Magazine,
7 May 2025
The unstoppable Baeza had steamed away strongly from the peloton of sixteen runners swimming in the mud behind him and was blazing up on the outside, deep in a furious bid to run Journalism down.
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