Cindy Hamilton wrote: > On Oct 30, 4:26 pm, "jmcquown" <j_mcqu...@comcast.net> wrote: >> Maybe I'm the only bozo on this bus. (heh) But I prefer the thighs, or a >> combo of legs, wings and drumsticks. Why do all the ads I see for >> restaurants tout the wonders of boring boneless chicken breast halves?
> I prefer breast meat. The other parts have a slimy, slippery > mouthfeel that I can't tolerate.
I agree for the most part, but I'd call it greasy rather than slimy. I have pan-grilled thighs that turned out good, but I'd much rather have the firm white meat.
> Personally I prefer white meat. Always have. BUT, I do use thighs in > all kinds of recipes and like it. I love the wings but I *think* it is > considered white meat. Not sure about that one.
I'm not sure, either. I always think of wings as party food or a special treat, baked, once in a blue moon.
I've tried cooking drumsticks the same way as wings (Buffalo style) but they just don't taste the same.
>>> Sometimes I save some for us and make chicken salad. That one does work >>> better with white breast meat.
>> My cat won't eat white meat chicken. I only like it in sandwiches. When >> I >> eat a white meat chicken sandwich she'd rather have Cheetos.
>> Ms P
> i'm surprised no one else has spoken up for a sliced chicken breast > sandwich until now. i love 'em.
> your pal, > blake
As far as I'm concerned it's the only way to eat chicken or turkey breast. You eat the legs and thighs while it's hot and save the breast and eat it cold and sliced thin in a sandwich.
Now I'm going to have to make roast chicken so I can have a chicken breast sandwich!
blake murphy wrote: > On Sun, 1 Nov 2009 12:59:01 -0600, Ms P wrote:
>> "cshenk" <cshe...@cox.net> wrote in message >> news:MD_Gm.2473$rs.1797@newsfe05.iad... >>> Sometimes I save some for us and make chicken salad. That one does work >>> better with white breast meat. >> My cat won't eat white meat chicken. I only like it in sandwiches. When I >> eat a white meat chicken sandwich she'd rather have Cheetos.
>> Ms P
> i'm surprised no one else has spoken up for a sliced chicken breast > sandwich until now. i love 'em.
Wayne Boatwright wrote: > On Mon 02 Nov 2009 10:11:47a, blake murphy told us...
>> On Sun, 1 Nov 2009 12:59:01 -0600, Ms P wrote: >>> My cat won't eat white meat chicken. I only like it in sandwiches. >>> When I eat a white meat chicken sandwich she'd rather have Cheetos.
What's with cats and cheese snacks.
>> i'm surprised no one else has spoken up for a sliced chicken breast >> sandwich until now. i love 'em.
I break off pieces for sandwiches, I'd rather not have it sliced. Just my preference.
> I would agree. The only two things I really like chicken in is > chicken salad and sliced chicken breast sandwich.
Chicken piccata, I use chicken breasts. Ditto chicken parm. Once in a while I make chicken strips.
Cindy Hamilton wrote: > jmcquown wrote: >> Maybe I'm the only bozo on this bus. (heh) But I prefer the thighs, or a >> combo of legs, wings and drumsticks.
>> Why do all the ads I see for restaurants tout the >> wonders of boring boneless chicken breast halves?
Presentation! ;)
> I prefer breast meat. The other parts have a slimy, slippery > mouthfeel that I can't tolerate.
I love firm bodacious breasts but I enjoy her slippery parts too.
>As far as I'm concerned it's the only way to eat chicken or turkey breast. >You eat the legs and thighs while it's hot and save the breast and eat it >cold and sliced thin in a sandwich.
Nah, you need to learn Chinese restaurant cookery... succulent white meat diced and julliened into stirfrys and soups is the acme of gelatiness lusciousness... I've no idea what the Chinese do with the dark meat, fatten up the cats...
> It was a rude surprise for me when we had my brother and his family over > for Christmas dinner a few years ago. My wife and I prefer the thighs, and > so did may brother, his wife, their son, daughter in law and grandson. I > can't remember ever a turkey dinner where the majority preferred the dark > meat.
Snicker, it's like that here too. The dog and cat give us disgusted looks 'oh, kept the good stuff for yourselves AGAIN eh?' as they get the breast meat.
>> It was a rude surprise for me when we had my brother and his family >> over for Christmas dinner a few years ago. My wife and I prefer the >> thighs, and so did may brother, his wife, their son, daughter in law >> and grandson. I can't remember ever a turkey dinner where the majority >> preferred the dark meat.
> Snicker, it's like that here too. The dog and cat give us disgusted > looks 'oh, kept the good stuff for yourselves AGAIN eh?' as they get the > breast meat.
Funny how well they distinguish food. Our cats absolutely love turkey, both the light and dark meat, but wouldn't give a passing sniff to chicken, either light or dark.
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
On Oct 30, 3:26 pm, "jmcquown" <j_mcqu...@comcast.net> wrote:
> I don't eat out often. But I do watch television. And most of the > commercials I see for chicken always feature "all white meat" chicken. > Sorry, but I find white meat chicken (and turkey) to be very dry. It > doesn't matter if you inject it, marinate it, pat herbs and spices on it, > stuff fruit under the skin, deep or pan fry it. I find the breast meat is > not at all succulent. It's still dry and dull.
> Maybe I'm the only bozo on this bus. (heh) But I prefer the thighs, or a > combo of legs, wings and drumsticks. Why do all the ads I see for > restaurants tout the wonders of boring boneless chicken breast halves?
As far as chicken, give me drumsticks. I find the flavor of drumsticks discernibly different than thighs. With turkey and duck, I love the wings, especially the forewing (the part with the radius and ulna) and the wing tip, and duck legs are also great. Both turkey's and chicken's white meat can be appealing when they are just roasted, but they dry out and toughen really quickly. There are strategies for keeping breast meat moist. I nearly always roast turkeys and chickens breast down with the breast sitting in broth as the back is subjected to high heat, then when the bird gets flipped, apply foil and cut the skin between thigh and breast to allow legs to flop to the sides. Stuffing can be packed against the breast side of the interior, which starts out side down, leaving a bit of space inside on the back's side. The stuffing kind of insulates. Foil is removed near the end to brown the skin. Oh, I also foil tent the wing tips (with a couple of layers after the flip, and remove them when removing breast tent. I LOVE those wing tips, and they need to be protected from overcooking just like the breast does. OT: I'm a nervous wreck right now. We just told the seller's agent that we accepted the seller's counter-offer, but we still haven't heard for sure that we have the new house. Heck, we even have someone fairly lined up to rent this place. Another buyer wants it, but we have bullet proof financing for an "as is" type house, and they don't yet. It doesn't have an eat-in kitchen, but the living room is large, and I'm relatively certain that there is hardwood floor underneath the carpet. But I ramble.
jmcquown wrote: > I don't eat out often. But I do watch television. And most of the > commercials I see for chicken always feature "all white meat" chicken. > Sorry, but I find white meat chicken (and turkey) to be very dry. It > doesn't matter if you inject it, marinate it, pat herbs and spices on > it, stuff fruit under the skin, deep or pan fry it. I find the breast > meat is not at all succulent. It's still dry and dull.
> Maybe I'm the only bozo on this bus. (heh) But I prefer the thighs, or > a combo of legs, wings and drumsticks. Why do all the ads I see for > restaurants tout the wonders of boring boneless chicken breast halves?
> Jill
I'm with you, Jill. I have on rare occasions had really good chicken breast, but I still will always prefer dark meat. It's very frustrating that it's so hard to get anything but white meat in restaurants these days.
Kate
-- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? mailto:conna...@pitt.edu
On Mon, 02 Nov 2009 10:28:15 -0700, gloria.p wrote: > Michael "Dog3" wrote:
>> Personally I prefer white meat. Always have. BUT, I do use thighs in >> all kinds of recipes and like it. I love the wings but I *think* it is >> considered white meat. Not sure about that one.
> I'm not sure, either. I always think of wings as party food or a > special treat, baked, once in a blue moon.
> I've tried cooking drumsticks the same way as wings (Buffalo > style) but they just don't taste the same.
> >> On Mon, 2 Nov 2009 12:11:47 -0500, blake murphy > >> <blakepmNOTT...@verizon.net> wrote: > >>>i'm surprised no one else has spoken up for a sliced chicken breast > >>>sandwich until now. i love 'em.
> >> If you load them up with mayo and cheese etc. they're ok. Lots of > >> pepper too.
> >> Lou
> >i'm not on board with cheese, but mayonnaise and pepper, yes, they are > >needed.
> I'm a cheese freak.
You can put cheese on mine, Lou.
Thanks.
-- Dan Abel Petaluma, California USA da...@sonic.net
On Tue, 03 Nov 2009 19:22:28 -0800, Dan Abel <da...@sonic.net> wrote: >In article <qa91f5p79kseffr44kaj105cn9trin4...@4ax.com>, > Lou Decruss <LouDecr...@biteme.com> wrote:
>> On Tue, 3 Nov 2009 14:56:00 -0500, blake murphy >> <blakepmNOTT...@verizon.net> wrote:
>> >> On Mon, 2 Nov 2009 12:11:47 -0500, blake murphy >> >> <blakepmNOTT...@verizon.net> wrote:
>> >>>i'm surprised no one else has spoken up for a sliced chicken breast >> >>>sandwich until now. i love 'em.
>> >> If you load them up with mayo and cheese etc. they're ok. Lots of >> >> pepper too.
>> >> Lou
>> >i'm not on board with cheese, but mayonnaise and pepper, yes, they are >> >needed.
>> I'm a cheese freak.
>You can put cheese on mine, Lou.
>Thanks.
What kind do you like? I like swiss or mozzarella. Louise says swiss or cheddar. We have all three plus co-jack, american, and horseradish cheddar. Take your pick. Lettuce and tomato? I'm not in the mood for pickles myself but I'll put some on yours if you want.
In article <d8v1f5h618eocb7du55tsf6807gt49v...@4ax.com>, Lou Decruss <LouDecr...@biteme.com> wrote:
> >> I'm a cheese freak.
> >You can put cheese on mine, Lou.
> >Thanks.
> What kind do you like? I like swiss or mozzarella. Louise says > swiss or cheddar. We have all three plus co-jack, american, and > horseradish cheddar. Take your pick. Lettuce and tomato? I'm not in > the mood for pickles myself but I'll put some on yours if you want.
> Lou
I also love cheese! Jack Muenster or Cheddar please... -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
>>>>>>> Sometimes I save some for us and make chicken salad. That one does >>>>>>> work better with white breast meat.
>>>>>> My cat won't eat white meat chicken. I only like it in sandwiches. >>>>>> When I eat a white meat chicken sandwich she'd rather have Cheetos.
>>>>>> Ms P
>>>>> i'm surprised no one else has spoken up for a sliced chicken breast >>>>> sandwich until now. i love 'em.
>>>>> your pal, >>>>> blake
>>>> I would agree. The only two things I really like chicken in is chicken >>>> salad and sliced chicken breast sandwich.
>>> yet you don't like turkey breast?
>>> your pal, >>> blake
>> I don't like turkey in any form.
> it's just that (to me) sliced chicken breast and sliced turkey breast > aren't *that* different.
> your pal, > blake
Maybe it's like that "cilantro thing". I can't stand the smell or taste of turkey, and never could as long as I can remember. Although I've always liked chicken and most other poultry.
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
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