Kosher Dosher...“I am a culinary Heretic"

(OP-2019) This is a continuation of the Chicken Roulade using different cultural cuisine ideas.  Very similar to this  one  as far as a technique, but I used a lot of different ingredients. Think Greek and Mediterranean ingredients, spices, and herbs. I used every olive, pepper, garlic, Feta Cheese, Sun-dried Tomatoes, etc., for the delicious Antipasto. Let's not forget the Balsamic Glaze that accompanied the dish.  SOUS-VIDE AT 145F FOR 3 HOURS

  (OP-2019) An oldie with a new protein. I've made many roulades using Transglutaminase (R.M.) (T.G.), but I don't recall making one so small. I've never made one using Chicken Thigh meat before. Turkey Roulade yes, at least about 25 x before and it's always a hit with family and friends. Why the thigh? I thought it would make an excellent appetizer for an upcoming dinner party. Chicken thigh meat is a perfect canvas for many dishes. The applications are limitless. Tonight's dinner was an Asian-themed roulade. I used Asian spices, herbs, Sauces, and fried using Panko bread crumbs. I'll talk about some more of my ideas below, but if I were going to do an Italian version, I would use Italian seasoning, Parseano cheese and everything that is stereotypical Italian. Now let's talk about Organic vs. Non-Organic. Choose bone-in thighs with skin. Looking at the package, try and pick the ones that appear to have excess skin. I am not against Non-Organic, but I find t