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Re: KFC Breast Portions
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Julie Bove
Apr 18, 2013, 1:19:33 AM4/18/13
to
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:1d9bfn6u...@sqwertz.com...
> KFC used to cut a pair of breasts into 3 portions. The meatiest
> section contained the two large ends of the tenderloin wrapped around
> the keel bone. It was by far the meatiest piece with hardly any
> waste.
>
> But I can't remember what the other breast portion(s) looked like.
> Did it have the rest of the keel cartilage and ribs attached? Did
> they keep some of the breast meat attached to the wing sections as
> another way to even out the piece sizes? I'm having trouble picturing
> how to cut a chicken this way because I don't remember what they
> looked like.
>
> I don't think KFC cuts their chicken this way any more and has
> switched to the traditional 8-way cut. But it's been forever since
> I've eaten there since they are so ridiculously expensive compared to
> other fried chicken places. We have $.99/2-PC specials at Popeye's
> every Tuesday, while even in their largest bulk buckets KFC charges no
> less than $1.50/piece (screw that).
>
> -
I can't remember what show I was watching last night but they had us guess
which was the most popular restaurant meal? Burger and fries, spaghetti or
fried chicken. I was shocked to see that the answer was fried chicken.
Because it isn't very popular here. We have no KFC here. There is one in
Lynnwood and another in Everett, I think. But they are putting an Ezels
near here. They are putting it in a bank that was robbed so many times I
lost count. Hope they don't get robbed too! I never tried their food. My
parents said it was very greasy.
We only ever got KFC when we had people over. And even at that not too
often. More like when we had unexpected people over at dinner time. There
was a KFC within walking distance to our house. My dad would get the
bucket. Apparently it was cheap eats in those days but the only things I
liked were the biscuits and the mashed potatoes. And there were never
enough of those.
sf
Apr 18, 2013, 2:20:54 AM4/18/13
to
On Wed, 17 Apr 2013 22:19:33 -0700, "Julie Bove"
<juli...@frontier.com> wrote:
> There
> was a KFC within walking distance to our house. My dad would get the
> bucket. Apparently it was cheap eats in those days but the only things I
> liked were the biscuits and the mashed potatoes.
You don't like their cole slaw? I love it.
<juli...@frontier.com> wrote:
> There
> was a KFC within walking distance to our house. My dad would get the
> bucket. Apparently it was cheap eats in those days but the only things I
> liked were the biscuits and the mashed potatoes.
--
Food is an important part of a balanced diet.
Julie Bove
Apr 18, 2013, 2:59:45 AM4/18/13
to
"sf" <s...@geemail.com> wrote in message
news:354vm8tqapr2emak7...@4ax.com...
> On Wed, 17 Apr 2013 22:19:33 -0700, "Julie Bove"
> <juli...@frontier.com> wrote:
>
>> There
>> was a KFC within walking distance to our house. My dad would get the
>> bucket. Apparently it was cheap eats in those days but the only things I
>> liked were the biscuits and the mashed potatoes.
>
> You don't like their cole slaw? I love it.
I don't think I ever had slaw as a kid. I don't remember there every being
> <juli...@frontier.com> wrote:
>
>> There
>> was a KFC within walking distance to our house. My dad would get the
>> bucket. Apparently it was cheap eats in those days but the only things I
>> liked were the biscuits and the mashed potatoes.
>
> You don't like their cole slaw? I love it.
any in the house.Did the bucket usually come with slaw? I never ordered it
so I don't know.
I discovered slaw at A and W when I was in high school and loved it! I used
to go there and just get the slaw. But these days I can't eat slaw unless
it is at this one Mexican place that we pretty much quit eating at, only
because we are never in that area any more. Or if I make it at home. I
can't have dairy or egg and one or the other is usually in slaw.
Ophelia
Apr 18, 2013, 4:54:08 AM4/18/13
to
> On Wed, 17 Apr 2013 22:19:33 -0700, "Julie Bove"
> <juli...@frontier.com> wrote:
>
>> There
>> was a KFC within walking distance to our house. My dad would get the
>> bucket. Apparently it was cheap eats in those days but the only things I
>> liked were the biscuits and the mashed potatoes.
>
> You don't like their cole slaw? I love it.
So do we:) I can't wait for some warmer weather so I can start making
> <juli...@frontier.com> wrote:
>
>> There
>> was a KFC within walking distance to our house. My dad would get the
>> bucket. Apparently it was cheap eats in those days but the only things I
>> liked were the biscuits and the mashed potatoes.
>
> You don't like their cole slaw? I love it.
salady stuff:)
--
--
http://www.helpforheroes.org.uk/shop/
Gary
Apr 18, 2013, 5:13:13 AM4/18/13
to
Sqwertz wrote:
>
> KFC used to cut a pair of breasts into 3 portions. The meatiest
> section contained the two large ends of the tenderloin wrapped around
> the keel bone. It was by far the meatiest piece with hardly any
> waste.
>
> But I can't remember what the other breast portion(s) looked like.
> Did it have the rest of the keel cartilage and ribs attached? Did
> they keep some of the breast meat attached to the wing sections as
> another way to even out the piece sizes? I'm having trouble picturing
> how to cut a chicken this way because I don't remember what they
> looked like.
The wings were folded then cut off at the joint where they meet the body. No
>
> KFC used to cut a pair of breasts into 3 portions. The meatiest
> section contained the two large ends of the tenderloin wrapped around
> the keel bone. It was by far the meatiest piece with hardly any
> waste.
>
> But I can't remember what the other breast portion(s) looked like.
> Did it have the rest of the keel cartilage and ribs attached? Did
> they keep some of the breast meat attached to the wing sections as
> another way to even out the piece sizes? I'm having trouble picturing
> how to cut a chicken this way because I don't remember what they
> looked like.
extra breast meat left on them. The drums and thighs were cut next.
Then the "keel" was removed. This can larger or smaller, your choice. All of
the remaining was the breast pieces, sliced down the breastplate and right
down through the backbone.
All that went very quickly and easily with the large rotating slicer.
G.
notbob
Apr 18, 2013, 5:50:52 AM4/18/13
to
>> You don't like their cole slaw? I love it.
>
> So do we:) I can't wait for some warmer weather so I can start making
> salady stuff:)
Make yer own KFC cole slaw!
>
> So do we:) I can't wait for some warmer weather so I can start making
> salady stuff:)
I don't give exact measurements cuz I never make the same amount and
jes eyeball it. The "key" must be adhered to, though, if you want it
to taste like KFC.
Chop cabbage into itty-bitty pieces. A course grate disc on a food
processor makes quick work of it, but a good chefs knife will do.
Qrtr head of cabbage, cut out core, then slice cabbage across the
qrtr(s) into as thin a slices as possible. Go back and cross chop the
slices, again as fine as possible. With a little practice, you'll
match any FP.
KFC Cole Slaw Dressing
The key!: equal parts white vinegar, milk, and lemon juice.
Use this "key" mixture to thin a good mayo, like Hellman's/Best Foods.
Add appropriate amt of baker's sugar (regular works, too) to make a
sweet-sour dressing. Let sit long enough for sugar to fully disolve.
It should be an even sweet-sour and half as thick as regular mayo.
Finally, pour over minced cabbage and let refrigerate for minimum of
2-4 hrs. This will draw out moisture from the cabbage, further
watering down the dressing, and you will end up with perfect KFC cole
slaw. Gar-own-tee!! ;)
nb
Ophelia
Apr 18, 2013, 6:09:32 AM4/18/13
to
"notbob" <not...@nothome.com> wrote in message
news:slrnkmvgg4...@nbleet.hcc.net...
> On 2013-04-18, Ophelia <Oph...@elsinore.me> wrote:
>
>> "sf" <s...@geemail.com> wrote in message
>
>>> You don't like their cole slaw? I love it.
>> So do we:) I can't wait for some warmer weather so I can start making
>> salady stuff:)
Ahh apologies, I hadn't realised you were specifically talking about
>
>> "sf" <s...@geemail.com> wrote in message
>
>>> You don't like their cole slaw? I love it.
>> So do we:) I can't wait for some warmer weather so I can start making
>> salady stuff:)
KFC coleslaw:(
>
> Make yer own KFC cole slaw!
> I don't give exact measurements cuz I never make the same amount and
> jes eyeball it. The "key" must be adhered to, though, if you want it
> to taste like KFC.
for it:)
> Chop cabbage into itty-bitty pieces. A course grate disc on a food
> processor makes quick work of it, but a good chefs knife will do.
> Qrtr head of cabbage, cut out core, then slice cabbage across the
> qrtr(s) into as thin a slices as possible. Go back and cross chop the
> slices, again as fine as possible. With a little practice, you'll
> match any FP.
>
> KFC Cole Slaw Dressing
>
> The key!: equal parts white vinegar, milk, and lemon juice.
> Use this "key" mixture to thin a good mayo, like Hellman's/Best Foods.
> Add appropriate amt of baker's sugar (regular works, too) to make a
> sweet-sour dressing. Let sit long enough for sugar to fully disolve.
> It should be an even sweet-sour and half as thick as regular mayo.
> Finally, pour over minced cabbage and let refrigerate for minimum of
> 2-4 hrs. This will draw out moisture from the cabbage, further
> watering down the dressing, and you will end up with perfect KFC cole
> slaw. Gar-own-tee!! ;)
<saved>
When I make my slaw, I chop up the cabbage with a little red onion or
scallions and some grated carrot, then add white wine vinegar (sometimes a
little garlic or some raisins or sometimes apple) After marinating I will
mix Hellman's mayo in.
--
--
http://www.helpforheroes.org.uk/shop/
notbob
Apr 18, 2013, 6:35:49 AM4/18/13
to
On 2013-04-18, Ophelia <Oph...@elsinore.me> wrote:
> little garlic or some raisins or sometimes apple) After marinating I will
> mix Hellman's mayo in.
Raisins! Yum. I love using raisins as a sweet counterpoint. I use a
> little garlic or some raisins or sometimes apple) After marinating I will
> mix Hellman's mayo in.
lot of golden raisins in curries and rice palaos (the ONLY way I'll
eat rice). I'll certainly give yer dressing a try.
nb
Ophelia
Apr 18, 2013, 6:40:43 AM4/18/13
to
news:slrnkmvj4e...@nbleet.hcc.net...
I am pleased to be able to give something back:))
--
--
http://www.helpforheroes.org.uk/shop/
--
--
http://www.helpforheroes.org.uk/shop/
ViLco
Apr 18, 2013, 7:01:00 AM4/18/13
to
notbob wrote:
> Make yer own KFC cole slaw!
>
> I don't give exact measurements cuz I never make the same amount and
> jes eyeball it. The "key" must be adhered to, though, if you want it
> to taste like KFC.
>
> Chop cabbage into itty-bitty pieces. A course grate disc on a food
Interesting, jJust a question: is there a recommended type of cabbage?
> Make yer own KFC cole slaw!
>
> I don't give exact measurements cuz I never make the same amount and
> jes eyeball it. The "key" must be adhered to, though, if you want it
> to taste like KFC.
>
> Chop cabbage into itty-bitty pieces. A course grate disc on a food
http://tinyurl.com/c2yfowp
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin
notbob
Apr 18, 2013, 7:31:32 AM4/18/13
to
On 2013-04-18, ViLco <vill...@tin.it> wrote:
> Interesting, jJust a question: is there a recommended type of cabbage?
> http://tinyurl.com/c2yfowp
Yep. That's it in the first image. What we call standard, green, or
> Interesting, jJust a question: is there a recommended type of cabbage?
> http://tinyurl.com/c2yfowp
head cabbage.
nb
notbob
Apr 18, 2013, 7:35:47 AM4/18/13
to
Except the 1st image (left) in the 3rd row, which is a napa cabbage.
Like the red (purple) cabbage, but green.
nb
Ophelia
Apr 18, 2013, 8:53:47 AM4/18/13
to
news:slrnkmvmkt...@nbleet.hcc.net...
We call ours a 'white cabbage' The leaves are strong and are easy to shred.
Crunchy too:)
--
--
http://www.helpforheroes.org.uk/shop/
Crunchy too:)
--
--
http://www.helpforheroes.org.uk/shop/
Janet Bostwick
Apr 18, 2013, 10:06:23 AM4/18/13
to
Janet US
Nunya Bidnits
Apr 18, 2013, 10:09:34 AM4/18/13
to
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:1d9bfn6u...@sqwertz.com...
> KFC used to cut a pair of breasts into 3 portions. The meatiest
> section contained the two large ends of the tenderloin wrapped around
> the keel bone. It was by far the meatiest piece with hardly any
> waste.
>
> But I can't remember what the other breast portion(s) looked like.
> Did it have the rest of the keel cartilage and ribs attached? Did
> they keep some of the breast meat attached to the wing sections as
> another way to even out the piece sizes? I'm having trouble picturing
> how to cut a chicken this way because I don't remember what they
> looked like.
>
> section contained the two large ends of the tenderloin wrapped around
> the keel bone. It was by far the meatiest piece with hardly any
> waste.
>
> But I can't remember what the other breast portion(s) looked like.
> Did it have the rest of the keel cartilage and ribs attached? Did
> they keep some of the breast meat attached to the wing sections as
> another way to even out the piece sizes? I'm having trouble picturing
> how to cut a chicken this way because I don't remember what they
> looked like.
>
> I don't think KFC cuts their chicken this way any more and has
> switched to the traditional 8-way cut. But it's been forever since
> I've eaten there since they are so ridiculously expensive compared to
> other fried chicken places. We have $.99/2-PC specials at Popeye's
> every Tuesday, while even in their largest bulk buckets KFC charges no
> less than $1.50/piece (screw that).
>
> -sw
> switched to the traditional 8-way cut. But it's been forever since
> I've eaten there since they are so ridiculously expensive compared to
> other fried chicken places. We have $.99/2-PC specials at Popeye's
> every Tuesday, while even in their largest bulk buckets KFC charges no
> less than $1.50/piece (screw that).
>
I don't recall the old KFC cuts, but I agree, they are too high, and no
longer run the good coupon deals which gave prices similar to the deals you
noted. It's not just fast food outlets that offer good deals on fried
chicken.
Local grocers around here run specials. Right now, (same ad I posted
yesterday about the pork names) SunFresh is offering an 8 piece leg and
thigh deal (4 of each) for $4.99. On Wednesdays they offer 8 pieces mixed
for $6.99. And it's pretty good fried chicken too, although they don't offer
a spicy version.
MartyB
Nunya Bidnits
Apr 18, 2013, 10:32:52 AM4/18/13
to
"Ophelia" <Oph...@elsinore.me ku> wrote in message
news:at9v2v...@mid.individual.net...
eliminate the sugar. A nearly carb free food like cabbage is transformed
into high carb dosages by thoughtless processers. So, for example, Reser's
(perhaps the biggest commercial slaw producer) Homestyle Cole Slaw has 19
grams of carbs and 15 grams of sugar in a mere 1/2 cup serving. Reser's
obviously isn't proud of that, since they don't bother to publish their
nutritional label information on their own site. They say
" 3. Where can I find nutritional information on your products?
Nutritional information is listed on all of our retail product packaging.
If you do not have our packaging available, please contact us and we can
assist you. "
IOW, they hope you just forget about it and go away.
When I make slaw I use very little sugar, and a sweetener such as sucralose.
Haven't tried a stevia product yet. But once the slaw "rests" a while, there
is almost no difference in taste and now a supposedly "free" food doesn't
use up the limited carbs I allow myself in a meal.
MartyB
Ophelia
Apr 18, 2013, 10:43:36 AM4/18/13
to
"Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in message
news:kkp01b$2k5$1...@dont-email.me...
nothing more. Unless you count the raisins or any carbs in it?
--
--
http://www.helpforheroes.org.uk/shop/
Nunya Bidnits
Apr 18, 2013, 11:45:21 AM4/18/13
to
news:ataf4n...@mid.individual.net...
The mayo has a few carbs but not enough to matter. The raisins don't matter
much either. It seems like more of a vinegar base slaw with some mayo added.
That's not a bad thing of course. I like both kinds, sweet/sour vinegar slaw
and sweet creamy slaw. Would you say yours is a hybrid?
One could get some extra sweetness from cider vinegar, and the carrots of
course.
MartyB
much either. It seems like more of a vinegar base slaw with some mayo added.
That's not a bad thing of course. I like both kinds, sweet/sour vinegar slaw
and sweet creamy slaw. Would you say yours is a hybrid?
One could get some extra sweetness from cider vinegar, and the carrots of
course.
MartyB
sf
Apr 18, 2013, 11:53:00 AM4/18/13
to
On Wed, 17 Apr 2013 23:59:45 -0700, "Julie Bove"
<juli...@frontier.com> wrote:
> I don't think I ever had slaw as a kid. I don't remember there every being
> any in the house. Did the bucket usually come with slaw? I never ordered it
<juli...@frontier.com> wrote:
> I don't think I ever had slaw as a kid. I don't remember there every being
> so I don't know.
Honestly, I can't tell you that - but it seems like you get cole slaw
and mashed potatoes with everything except a sandwich at KFC.
>
> I discovered slaw at A and W when I was in high school and loved it!
We used to have an A&W nearby, but it changed into a Burger King
> I discovered slaw at A and W when I was in high school and loved it!
decades ago. I don't remember A&W selling cole slaw... what I do
remember is learning how to eat their onion rings with tartar sauce.
Oh, yum!
> I used
> to go there and just get the slaw. But these days I can't eat slaw unless
> it is at this one Mexican place that we pretty much quit eating at, only
> because we are never in that area any more. Or if I make it at home. I
> can't have dairy or egg and one or the other is usually in slaw.
Ophelia
Apr 18, 2013, 11:55:21 AM4/18/13
to
"Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in message
> The mayo has a few carbs but not enough to matter. The raisins don't
> matter much either. It seems like more of a vinegar base slaw with some
> mayo added. That's not a bad thing of course. I like both kinds,
> sweet/sour vinegar slaw and sweet creamy slaw. Would you say yours is a
> hybrid?
would like it, so I just don't know. This is just the one I always make
for us. I've never had a recipe. Sometimes I use different vinegars. I
make herb vinegars so sometimes use one of those, but I pretty much always
make it the way I described.
> One could get some extra sweetness from cider vinegar, and the carrots of
> course.
--
--
http://www.helpforheroes.org.uk/shop/
Ema Nymton
Apr 18, 2013, 11:57:10 AM4/18/13
to
On 4/18/2013 12:19 AM, Julie Bove wrote:
> I can't remember what show I was watching last night but they had us guess
> which was the most popular restaurant meal? Burger and fries, spaghetti or
> fried chicken. I was shocked to see that the answer was fried chicken.
> Because it isn't very popular here. We have no KFC here. There is one in
> Lynnwood and another in Everett, I think. But they are putting an Ezels
> near here. They are putting it in a bank that was robbed so many times I
> lost count. Hope they don't get robbed too! I never tried their food. My
> parents said it was very greasy.
>
> We only ever got KFC when we had people over. And even at that not too
> often. More like when we had unexpected people over at dinner time. There
> was a KFC within walking distance to our house. My dad would get the
> bucket. Apparently it was cheap eats in those days but the only things I
> liked were the biscuits and the mashed potatoes. And there were never
> enough of those.
Fried chicken is popular here, in our small town of 7K people, we have 3
> I can't remember what show I was watching last night but they had us guess
> which was the most popular restaurant meal? Burger and fries, spaghetti or
> fried chicken. I was shocked to see that the answer was fried chicken.
> Because it isn't very popular here. We have no KFC here. There is one in
> Lynnwood and another in Everett, I think. But they are putting an Ezels
> near here. They are putting it in a bank that was robbed so many times I
> lost count. Hope they don't get robbed too! I never tried their food. My
> parents said it was very greasy.
>
> We only ever got KFC when we had people over. And even at that not too
> often. More like when we had unexpected people over at dinner time. There
> was a KFC within walking distance to our house. My dad would get the
> bucket. Apparently it was cheap eats in those days but the only things I
> liked were the biscuits and the mashed potatoes. And there were never
> enough of those.
fried chicken restaurants, and most of the other restaurants sell fried
chicken, too. Every grocery store sells it, so does Walmart. We had
fried chicken yesterday, with green beans, beets and cole slaw. Yum.
Becca
Message has been deleted
sf
Apr 18, 2013, 12:01:40 PM4/18/13
to
On 18 Apr 2013 09:50:52 GMT, notbob <not...@nothome.com> wrote:
> KFC Cole Slaw Dressing
>
> The key!: equal parts white vinegar, milk, and lemon juice.
>
> Use this "key" mixture to thin a good mayo, like Hellman's/Best Foods.
> Add appropriate amt of baker's sugar (regular works, too) to make a
> sweet-sour dressing. Let sit long enough for sugar to fully disolve.
> It should be an even sweet-sour and half as thick as regular mayo.
>
> Finally, pour over minced cabbage and let refrigerate for minimum of
> 2-4 hrs. This will draw out moisture from the cabbage, further
> watering down the dressing, and you will end up with perfect KFC cole
> slaw.
Thanks, I'm going to try that! I made my "extra" corned beef
> KFC Cole Slaw Dressing
>
> The key!: equal parts white vinegar, milk, and lemon juice.
>
> Use this "key" mixture to thin a good mayo, like Hellman's/Best Foods.
> Add appropriate amt of baker's sugar (regular works, too) to make a
> sweet-sour dressing. Let sit long enough for sugar to fully disolve.
> It should be an even sweet-sour and half as thick as regular mayo.
>
> Finally, pour over minced cabbage and let refrigerate for minimum of
> 2-4 hrs. This will draw out moisture from the cabbage, further
> watering down the dressing, and you will end up with perfect KFC cole
> slaw.
yesterday and have half a head of cabbage leftover to do something
with.
Ema Nymton
Apr 18, 2013, 12:04:36 PM4/18/13
to
On 4/18/2013 9:06 AM, Janet Bostwick wrote:
>> Raisins! Yum. I love using raisins as a sweet counterpoint. I use a
>> lot of golden raisins in curries and rice palaos (the ONLY way I'll
>> eat rice). I'll certainly give yer dressing a try.
>>
>> nb
> I use Craisins.
> Janet US
Good idea, craisins taste good in almost everything, salads, muffins,
>> Raisins! Yum. I love using raisins as a sweet counterpoint. I use a
>> lot of golden raisins in curries and rice palaos (the ONLY way I'll
>> eat rice). I'll certainly give yer dressing a try.
>>
>> nb
> I use Craisins.
> Janet US
cookies, oatmeal, rice pilaf, stuffing, trail mix, dips.
Becca
James Silverton
Apr 18, 2013, 12:14:25 PM4/18/13
to
polow)? They are pretty good that way and can even be substituted by
dried cranberries.
--
Jim Silverton (Potomac, MD)
Extraneous "not." in Reply To.
Ophelia
Apr 18, 2013, 12:28:08 PM4/18/13
to
"Sqwertz" <swe...@cluemail.compost> wrote in message
> On Thu, 18 Apr 2013 10:45:21 -0500, Nunya Bidnits wrote:
>
>> The mayo has a few carbs but not enough to matter. The raisins don't
>> matter
>> much either. It seems like more of a vinegar base slaw with some mayo
>> added.
>> That's not a bad thing of course. I like both kinds, sweet/sour vinegar
>> slaw
>> and sweet creamy slaw. Would you say yours is a hybrid?
>>
>> One could get some extra sweetness from cider vinegar, and the carrots of
>> course.
>
> Uh, excuse me. But this is a thread about cutting chicken, NOT COLE
>
>> The mayo has a few carbs but not enough to matter. The raisins don't
>> matter
>> much either. It seems like more of a vinegar base slaw with some mayo
>> added.
>> That's not a bad thing of course. I like both kinds, sweet/sour vinegar
>> slaw
>> and sweet creamy slaw. Would you say yours is a hybrid?
>>
>> One could get some extra sweetness from cider vinegar, and the carrots of
>> course.
>
> SLAW. Talk about cross contamination!
>
> When I start a thread I expect people to adhere to the topic at hand,
> not go off on these wild-assed tangents that have nothing to do with
> the original topic and wasting my precious time.
>
> Now, if somebody remembers the old KFC breast cuts, then please speak
> up. Otherwise just shut your trap, bugger off, and start your own
> damned cole slaw thread!
>
> (*)
>
> ObColeSlaw<snork>: Try a slaw dressing using equal parts Wishbone
> Italian dressing and mayo. Simple, low carb (mostly) and very
> effective.
Ooooooooooh you just wait till you go off topic!!! You will be for it now
boy!!!!!!!!
--
--
http://www.helpforheroes.org.uk/shop/
graham
Apr 18, 2013, 12:31:32 PM4/18/13
to
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:1d9bfn6u...@sqwertz.com...
> KFC used to cut a pair of breasts into 3 portions. The meatiest
> section contained the two large ends of the tenderloin wrapped around
> the keel bone. It was by far the meatiest piece with hardly any
> waste.
>
On the rare occasions that I have had KFC, I have suffered from severe
> KFC used to cut a pair of breasts into 3 portions. The meatiest
> section contained the two large ends of the tenderloin wrapped around
> the keel bone. It was by far the meatiest piece with hardly any
> waste.
>
indigestion afterwards so I avoid it.
Anyone else suffer the same?
Graham
Ema Nymton
Apr 18, 2013, 12:59:42 PM4/18/13
to
On 4/18/2013 11:14 AM, James Silverton wrote:
>> Good idea, craisins taste good in almost everything, salads, muffins,
>> cookies, oatmeal, rice pilaf, stuffing, trail mix, dips.
>>
>> Becca
>
> Have you ever tried dried barberries as used in Persian rice (zereshk
> polow)? They are pretty good that way and can even be substituted by
> dried cranberries.
No, I have not tried that, and I thank you for the suggestion.
>> Good idea, craisins taste good in almost everything, salads, muffins,
>> cookies, oatmeal, rice pilaf, stuffing, trail mix, dips.
>>
>> Becca
>
> Have you ever tried dried barberries as used in Persian rice (zereshk
> polow)? They are pretty good that way and can even be substituted by
> dried cranberries.
Becca
notbob
Apr 18, 2013, 2:17:09 PM4/18/13
to
On 2013-04-18, Sqwertz <swe...@cluemail.compost> wrote:
>
> When I start a thread I expect people to adhere to the topic at hand,
Sucks to be you!
>
> When I start a thread I expect people to adhere to the topic at hand,
zxcvbob
Apr 18, 2013, 2:34:06 PM4/18/13
to
Sqwertz wrote:
> On Thu, 18 Apr 2013 10:45:21 -0500, Nunya Bidnits wrote:
>
> On Thu, 18 Apr 2013 10:45:21 -0500, Nunya Bidnits wrote:
>
>> The mayo has a few carbs but not enough to matter. The raisins don't matter
>> much either. It seems like more of a vinegar base slaw with some mayo added.
>> That's not a bad thing of course. I like both kinds, sweet/sour vinegar slaw
>> and sweet creamy slaw. Would you say yours is a hybrid?
>>
>> One could get some extra sweetness from cider vinegar, and the carrots of
>> course.
>
>> much either. It seems like more of a vinegar base slaw with some mayo added.
>> That's not a bad thing of course. I like both kinds, sweet/sour vinegar slaw
>> and sweet creamy slaw. Would you say yours is a hybrid?
>>
>> One could get some extra sweetness from cider vinegar, and the carrots of
>> course.
>
> Uh, excuse me. But this is a thread about cutting chicken, NOT COLE
> SLAW. Talk about cross contamination!
>
> SLAW. Talk about cross contamination!
>
> When I start a thread I expect people to adhere to the topic at hand,
> not go off on these wild-assed tangents that have nothing to do with
> the original topic and wasting my precious time.
>
> Now, if somebody remembers the old KFC breast cuts, then please speak
> up. Otherwise just shut your trap, bugger off, and start your own
> damned cole slaw thread!
>
> (*)
>
> ObColeSlaw<snork>: Try a slaw dressing using equal parts Wishbone
> Italian dressing and mayo. Simple, low carb (mostly) and very
> effective.
>
> -sw
> the original topic and wasting my precious time.
>
> Now, if somebody remembers the old KFC breast cuts, then please speak
> up. Otherwise just shut your trap, bugger off, and start your own
> damned cole slaw thread!
>
> (*)
>
> ObColeSlaw<snork>: Try a slaw dressing using equal parts Wishbone
> Italian dressing and mayo. Simple, low carb (mostly) and very
> effective.
>
You shut up, we're discussing cole slaw ;)
I use a mixture of mayonnaise, honey, vinegar (white or cider), and
celery seeds. Just mix to taste, and pour over lightly-salted sliced
cabbage.
I had some sweet vinegar slaw a couple of years ago that had no mayo in
it; I don't think it even had any oil. It worked because they cabbage
was sliced so thin. I haven't figured out quite how they made that, it
might have been "freezer slaw".
Bob
Brooklyn1
Apr 18, 2013, 3:13:06 PM4/18/13
to
"Julie Bove" wrote:
>
>I can't remember what show I was watching last night but they had us guess
>which was the most popular restaurant meal? Burger and fries, spaghetti or
>fried chicken. I was shocked to see that the answer was fried chicken.
>Because it isn't very popular here. We have no KFC here.
I tried eating KFC once, many years ago, couldn't eat it.. they bread
>
>I can't remember what show I was watching last night but they had us guess
>which was the most popular restaurant meal? Burger and fries, spaghetti or
>fried chicken. I was shocked to see that the answer was fried chicken.
>Because it isn't very popular here. We have no KFC here.
it over the raw skin. The skin doesn't get cooked, it remains
practically raw. blech I don't like any breaded meats, especially
chicken. And I like chicken skin, but crispy from roasting, not under
breading raw. And breading wastes perfectly good shrimp... may as
well season breading with powdered dried shrimp and fry just that
breading like fritters.
Brooklyn1
Apr 18, 2013, 3:19:04 PM4/18/13
to
On Thu, 18 Apr 2013 09:54:08 +0100, "Ophelia" <Oph...@elsinore.me ku>
>news:354vm8tqapr2emak7...@4ax.com...
available all year, especially cabbage. In fact I already prepared
salady stuff for tonight's dindin.
>news:354vm8tqapr2emak7...@4ax.com...
>> On Wed, 17 Apr 2013 22:19:33 -0700, "Julie Bove"
>> <juli...@frontier.com> wrote:
>>
>>> There
>>> was a KFC within walking distance to our house. My dad would get the
>>> bucket. Apparently it was cheap eats in those days but the only things I
>>> liked were the biscuits and the mashed potatoes.
>>
>> <juli...@frontier.com> wrote:
>>
>>> There
>>> was a KFC within walking distance to our house. My dad would get the
>>> bucket. Apparently it was cheap eats in those days but the only things I
>>> liked were the biscuits and the mashed potatoes.
>>
>> You don't like their cole slaw? I love it.
>
>So do we:) I can't wait for some warmer weather so I can start making
>salady stuff:)
Nowadays, with air freight, every kind of salady stuff is readily
>
>So do we:) I can't wait for some warmer weather so I can start making
>salady stuff:)
available all year, especially cabbage. In fact I already prepared
salady stuff for tonight's dindin.
Ophelia
Apr 18, 2013, 3:24:41 PM4/18/13
to
"Brooklyn1" <grave...@verizon.net> wrote in message
news:7hh0n8tecqofnomp1...@4ax.com...
food:)
--
--
http://www.helpforheroes.org.uk/shop/
Brooklyn1
Apr 18, 2013, 3:46:40 PM4/18/13
to
On Thu, 18 Apr 2013 20:24:41 +0100, "Ophelia" <Oph...@elsinore.me ku>
know.
wrote:
>
>
>"Brooklyn1" <grave...@verizon.net> wrote in message
>news:7hh0n8tecqofnomp1...@4ax.com...
>> On Thu, 18 Apr 2013 09:54:08 +0100, "Ophelia" <Oph...@elsinore.me ku>
>> wrote:
>>
>>>
>>>
>>>"sf" <s...@geemail.com> wrote in message
>>>news:354vm8tqapr2emak7...@4ax.com...
>>>> On Wed, 17 Apr 2013 22:19:33 -0700, "Julie Bove"
>>>> <juli...@frontier.com> wrote:
>>>>
>>>>> There
>>>>> was a KFC within walking distance to our house. My dad would get the
>>>>> bucket. Apparently it was cheap eats in those days but the only things
>>>>> I
>>>>> liked were the biscuits and the mashed potatoes.
>>>>
>>>> You don't like their cole slaw? I love it.
>>>
>>>So do we:) I can't wait for some warmer weather so I can start making
>>>salady stuff:)
>>
>> Nowadays, with air freight, every kind of salady stuff is readily
>> available all year, especially cabbage. In fact I already prepared
>> salady stuff for tonight's dindin.
>
>Oh we can get it, but the weather is too cold. I am still cooking hot
>food:)
Um, you can cook cabbage. People do eat cold salads in winter ya
>
>
>"Brooklyn1" <grave...@verizon.net> wrote in message
>news:7hh0n8tecqofnomp1...@4ax.com...
>> On Thu, 18 Apr 2013 09:54:08 +0100, "Ophelia" <Oph...@elsinore.me ku>
>> wrote:
>>
>>>
>>>
>>>"sf" <s...@geemail.com> wrote in message
>>>news:354vm8tqapr2emak7...@4ax.com...
>>>> On Wed, 17 Apr 2013 22:19:33 -0700, "Julie Bove"
>>>> <juli...@frontier.com> wrote:
>>>>
>>>>> There
>>>>> was a KFC within walking distance to our house. My dad would get the
>>>>> bucket. Apparently it was cheap eats in those days but the only things
>>>>> I
>>>>> liked were the biscuits and the mashed potatoes.
>>>>
>>>> You don't like their cole slaw? I love it.
>>>
>>>So do we:) I can't wait for some warmer weather so I can start making
>>>salady stuff:)
>>
>> Nowadays, with air freight, every kind of salady stuff is readily
>> available all year, especially cabbage. In fact I already prepared
>> salady stuff for tonight's dindin.
>
>Oh we can get it, but the weather is too cold. I am still cooking hot
>food:)
know.
sf
Apr 18, 2013, 4:17:44 PM4/18/13
to
On Thu, 18 Apr 2013 09:54:08 +0100, "Ophelia" <Oph...@elsinore.me ku>
wrote:
>
>
> "sf" <s...@geemail.com> wrote in message
> news:354vm8tqapr2emak7...@4ax.com...
> > On Wed, 17 Apr 2013 22:19:33 -0700, "Julie Bove"
> > <juli...@frontier.com> wrote:
> >
> >> There
> >> was a KFC within walking distance to our house. My dad would get the
> >> bucket. Apparently it was cheap eats in those days but the only things I
> >> liked were the biscuits and the mashed potatoes.
> >
> > You don't like their cole slaw? I love it.
>
> So do we:) I can't wait for some warmer weather so I can start making
> salady stuff:)
>
You might be interested in the new recipe I saved yesterday then. :)
wrote:
>
>
> "sf" <s...@geemail.com> wrote in message
> news:354vm8tqapr2emak7...@4ax.com...
> > On Wed, 17 Apr 2013 22:19:33 -0700, "Julie Bove"
> > <juli...@frontier.com> wrote:
> >
> >> There
> >> was a KFC within walking distance to our house. My dad would get the
> >> bucket. Apparently it was cheap eats in those days but the only things I
> >> liked were the biscuits and the mashed potatoes.
> >
> > You don't like their cole slaw? I love it.
>
> So do we:) I can't wait for some warmer weather so I can start making
> salady stuff:)
>
http://www.kalynskitchen.com/2013/04/chicken-black-bean-avocado-radish-salad.html
Chicken, Black Bean, Avocado, and Radish Salad with Lime and Cilantro
(Makes about 6 servings; recipe created by Kalyn.)
Ingredients:
2 boneless-skinless chicken breasts, poached, cooled and cut up to
make 2 cups diced cooked chicken (or use leftover rotisserie chicken)
1 can (15 oz.) black beans, rinsed and drained well
2 medium or large avocados, peeled and diced into 1 inch pieces
1 T fresh-squeezed lime juice (to toss with avocado)
1 bunch radishes (about 10 radishes) washed, trimmed and cut into
pieces
1/2 cup sliced green onion
1/2 cup chopped fresh cilantro (or more; if you're a cilantro-hater, I
would just omit and double the green onion)
Dressing Ingredients:
1 1/2 T olive oil
3 T mayo (use all or part light mayo for South Beach Diet)
2 T fresh squeezed lime juice
1 tsp. ground cumin
1-2 tsp. Green Tabasco Sauce
Instructions:
If you don't have leftover cooked chicken, trim 2 boneless skinless
chicken breasts to remove fat and undesirable parts, then poach with
barely simmering water covering the chicken for about 15-20 minutes
(depending on the thickness of the chicken.) Let chicken cool.
While chicken cooks, put black beans into a colander placed in the
sink and rinse well with cold water, until no more foam appears. Let
beans drain while you whisk together the olive oil, mayo, lime juice,
cumin, and Green Tobasco to make the dressing. (I used 2 tsp. of Green
Tabasco, but you might want to add one teaspoon and taste before you
add the second teaspoon.) Put the well-drained beans into a bowl and
toss with about half the dressing, then let beans marinate while you
prep other ingredients.
Peel avocado and cut into pieces about 1 inch square. Put the avocado
pieces into a small bowl and toss with 1 T fresh lime juice. When the
chicken is cool, cut into pieces about 3/4 inch square. Chop up the
radishes, cutting them so each piece has some red skin showing for
color. Slice green onions and chop cilantro.
Add the chicken and chopped radishes to the beans and toss with
additional dressing until the salad is as moist as you'd like it. Stir
in the sliced green onions and chopped cilantro, then gently stir in
the avocado. Season salad well with salt and fresh ground black pepper
and serve right away.
This will keep for a day in the fridge, but it's best freshly made.
sf
Apr 18, 2013, 4:20:52 PM4/18/13
to
On Thu, 18 Apr 2013 20:24:41 +0100, "Ophelia" <Oph...@elsinore.me ku>
wrote:
> Oh we can get it, but the weather is too cold. I am still cooking hot
> food :)
He lives in his own little world.
wrote:
> Oh we can get it, but the weather is too cold. I am still cooking hot
> food :)
sf
Apr 18, 2013, 4:21:47 PM4/18/13
to
Ophelia
Apr 18, 2013, 4:25:38 PM4/18/13
to
news:f9j0n8pkgv7s6muuf...@4ax.com...
Yes of course I cook cabbage and we love it. Why would you think I don't??
I am talking about cold salads.
People do eat cold salads in winter ya
> know.
lol not a chance with my family!
--
--
http://www.helpforheroes.org.uk/shop/
I am talking about cold salads.
People do eat cold salads in winter ya
> know.
--
--
http://www.helpforheroes.org.uk/shop/
Gary
Apr 18, 2013, 4:39:10 PM4/18/13
to
Sqwertz wrote:
>
> Uh, excuse me. But this is a thread about cutting chicken, NOT COLE
> SLAW. Talk about cross contamination!
>
> When I start a thread I expect people to adhere to the topic at hand,
> not go off on these wild-assed tangents that have nothing to do with
> the original topic and wasting my precious time.
>
> Now, if somebody remembers the old KFC breast cuts, then please speak
> up. Otherwise just shut your trap, bugger off, and start your own
> damned cole slaw thread!
LMAO! Hi Steve. You started a good long thread but it went off on a
>
> Uh, excuse me. But this is a thread about cutting chicken, NOT COLE
> SLAW. Talk about cross contamination!
>
> When I start a thread I expect people to adhere to the topic at hand,
> not go off on these wild-assed tangents that have nothing to do with
> the original topic and wasting my precious time.
>
> Now, if somebody remembers the old KFC breast cuts, then please speak
> up. Otherwise just shut your trap, bugger off, and start your own
> damned cole slaw thread!
tangent to cole slaw almost immediately. You can thank your close friend
Barbara for that first mention. hahaha
Hopefully you read my early morning post. That is the absolute truth and not
some internet faux-expertise info. I'm sure you remember that I worked for
them for almost 3 months in the summer of 1971. I've mentioned that a few
times here in the past.
Cutting the chickens into 9 pieces was my very first assignment there. I cut
so many of the darn things, I'll never forget how they were cut. I can
honestly say that I cut more that summer than I have in the almost 42 years
since then. lol
They came delivered to our store fresh in wooden crates of 12. I would cut
them all into the 9 pieces and put two whole chickens (18 pieces) into
plastic bags, then back into the walk-in cooler until ready to cook.
We used the pressure cookers with lard (I suspect) back then to cook them
quickly and whenever we made a new batch of chicken, we cooked 12 at a
time. 6 pressure cookers, 2 chickens in each.
That's 12 chickens or 108 pieces. It was a popular place then and we cooked
MANY chickens.
G.
Why did the chicken cross the road?
Pobably trying to escape from the Colonel's death store.
sf
Apr 18, 2013, 4:43:49 PM4/18/13
to
On Thu, 18 Apr 2013 16:39:10 -0400, Gary <g.ma...@att.net> wrote:
> You can thank your close friend
> Barbara for that first mention. hahaha
Check the thread again.
> You can thank your close friend
> Barbara for that first mention. hahaha
Gary
Apr 18, 2013, 5:00:22 PM4/18/13
to
Brooklyn1 wrote:
>
> I tried eating KFC once, many years ago, couldn't eat it.. they bread
> it over the raw skin. The skin doesn't get cooked, it remains
> practically raw. blech I don't like any breaded meats, especially
> chicken. And I like chicken skin, but crispy from roasting, not under
> breading raw.
With all due respect, Sheldon, you are so wrong unless they changed the
>
> I tried eating KFC once, many years ago, couldn't eat it.. they bread
> it over the raw skin. The skin doesn't get cooked, it remains
> practically raw. blech I don't like any breaded meats, especially
> chicken. And I like chicken skin, but crispy from roasting, not under
> breading raw.
process after I worked there.
In 1971, we made the chicken exactly as Colonel Sanders did from the very
beginning that made it famous and popular.
First the chicken was cut into 9 pieces (and two chickens to a bag).
When it came time to cook a batch, you had 2 deep pans.
The raw chicken went into the first pan which was just a milk/egg wash.
Then it went into the 2nd pan that contained flour and the herbs&spices pak.
From there, it all went into a pressure cooker of hot lard.
No way was the skin not cooked. heheh I'm sure that was cooked way before
all the meat was done.
G.
Ophelia
Apr 18, 2013, 4:29:37 PM4/18/13
to
news:67l0n81qgo6o6rtti...@4ax.com...
know what we are like) but I have saved it and hopefully, I can make
substitutions:)
--
--
http://www.helpforheroes.org.uk/shop/
> On Thu, 18 Apr 2013 09:54:08 +0100, "Ophelia" <Oph...@elsinore.me ku>
> wrote:
>
>>
>>
>> "sf" <s...@geemail.com> wrote in message
>> news:354vm8tqapr2emak7...@4ax.com...
>> > On Wed, 17 Apr 2013 22:19:33 -0700, "Julie Bove"
>> > <juli...@frontier.com> wrote:
>> >
>> >> There
>> >> was a KFC within walking distance to our house. My dad would get the
>> >> bucket. Apparently it was cheap eats in those days but the only
>> >> things I
>> >> liked were the biscuits and the mashed potatoes.
>> >
>> > You don't like their cole slaw? I love it.
>>
>> So do we:) I can't wait for some warmer weather so I can start making
>> salady stuff:)
>>
> You might be interested in the new recipe I saved yesterday then. :)
> http://www.kalynskitchen.com/2013/04/chicken-black-bean-avocado-radish-salad.html
>
> Chicken, Black Bean, Avocado, and Radish Salad with Lime and Cilantro
Thanks sf. Tbh there are several things where we wouldn't eat, (heck you
> wrote:
>
>>
>>
>> "sf" <s...@geemail.com> wrote in message
>> news:354vm8tqapr2emak7...@4ax.com...
>> > On Wed, 17 Apr 2013 22:19:33 -0700, "Julie Bove"
>> > <juli...@frontier.com> wrote:
>> >
>> >> There
>> >> was a KFC within walking distance to our house. My dad would get the
>> >> bucket. Apparently it was cheap eats in those days but the only
>> >> things I
>> >> liked were the biscuits and the mashed potatoes.
>> >
>> > You don't like their cole slaw? I love it.
>>
>> So do we:) I can't wait for some warmer weather so I can start making
>> salady stuff:)
>>
> You might be interested in the new recipe I saved yesterday then. :)
> http://www.kalynskitchen.com/2013/04/chicken-black-bean-avocado-radish-salad.html
>
> Chicken, Black Bean, Avocado, and Radish Salad with Lime and Cilantro
know what we are like) but I have saved it and hopefully, I can make
substitutions:)
--
--
http://www.helpforheroes.org.uk/shop/
Gary
Apr 18, 2013, 5:11:57 PM4/18/13
to
sf wrote:
>
> On Thu, 18 Apr 2013 16:39:10 -0400, Gary <g.ma...@att.net> wrote:
>
> > You can thank your close friend
> > Barbara for that first mention. hahaha
>
> Check the thread again.
LOL! No...you did it, Barbara. I checked again. Julie responded first.
>
> On Thu, 18 Apr 2013 16:39:10 -0400, Gary <g.ma...@att.net> wrote:
>
> > You can thank your close friend
> > Barbara for that first mention. hahaha
>
> Check the thread again.
She didn't say anything about cutting chicken, but she didn't mention cole
slaw either. You next responded to her and asked, "You don't like their cole
slaw? I love it." So YOU did start the cole slaw thing.
No big deal, seriously, but you mentioned it first.
G. ;-D
Ophelia
Apr 18, 2013, 5:23:26 PM4/18/13
to
"Gary" <g.ma...@att.net> wrote in message news:5170619D...@att.net...
and need to check UseNet groups!
--
--
http://www.helpforheroes.org.uk/shop/
Nunya Bidnits
Apr 18, 2013, 5:47:50 PM4/18/13
to
"Ophelia" <Oph...@elsinore.me ku> wrote in message
news:atajbt...@mid.individual.net...
>
>
> "Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in message
> news:kkp497$3h0$1...@dont-email.me...
>
>> The mayo has a few carbs but not enough to matter. The raisins don't
>> matter much either. It seems like more of a vinegar base slaw with some
>> mayo added. That's not a bad thing of course. I like both kinds,
>> sweet/sour vinegar slaw and sweet creamy slaw. Would you say yours is a
>> hybrid?
>
> I can't say I've ever had a sweet slaw and if I had I doubt very much if I
> would like it, so I just don't know. This is just the one I always make
> for us. I've never had a recipe. Sometimes I use different vinegars. I
> make herb vinegars so sometimes use one of those, but I pretty much always
> make it the way I described.
>
Sweeter slaws are more common than vinegar slaws on this side of the pond.
>
> "Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in message
> news:kkp497$3h0$1...@dont-email.me...
>
>> The mayo has a few carbs but not enough to matter. The raisins don't
>> matter much either. It seems like more of a vinegar base slaw with some
>> mayo added. That's not a bad thing of course. I like both kinds,
>> sweet/sour vinegar slaw and sweet creamy slaw. Would you say yours is a
>> hybrid?
>
> I can't say I've ever had a sweet slaw and if I had I doubt very much if I
> would like it, so I just don't know. This is just the one I always make
> for us. I've never had a recipe. Sometimes I use different vinegars. I
> make herb vinegars so sometimes use one of those, but I pretty much always
> make it the way I described.
>
Typical of our collectively unhealthy sweet tooth IMO.
MartyB
Gary
Apr 18, 2013, 5:49:22 PM4/18/13
to
on a tangent. At least give the fellow an answer to the original question
first. :-D
G.
Ophelia
Apr 18, 2013, 5:56:07 PM4/18/13
to
"Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in message
US. Fortunately <?>for me ... I don't have a particularly sweet tooth:)
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--
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Ophelia
Apr 18, 2013, 5:56:34 PM4/18/13
to
"Gary" <g.ma...@att.net> wrote in message news:51706A6...@att.net...
--
--
http://www.helpforheroes.org.uk/shop/
sf
Apr 18, 2013, 5:59:47 PM4/18/13
to
On Thu, 18 Apr 2013 21:29:37 +0100, "Ophelia" <Oph...@elsinore.me ku>
changes to suit your own tastes/needs. Glad the idea appealed. :)
> > You might be interested in the new recipe I saved yesterday then. :)
> > http://www.kalynskitchen.com/2013/04/chicken-black-bean-avocado-radish-salad.html
> >
> > Chicken, Black Bean, Avocado, and Radish Salad with Lime and Cilantro
>
> Thanks sf. Tbh there are several things where we wouldn't eat, (heck you
> know what we are like) but I have saved it and hopefully, I can make
> substitutions:)
>
Yes, unlike certain posters here - you're a grownup who can make
> > http://www.kalynskitchen.com/2013/04/chicken-black-bean-avocado-radish-salad.html
> >
> > Chicken, Black Bean, Avocado, and Radish Salad with Lime and Cilantro
>
> Thanks sf. Tbh there are several things where we wouldn't eat, (heck you
> know what we are like) but I have saved it and hopefully, I can make
> substitutions:)
>
changes to suit your own tastes/needs. Glad the idea appealed. :)
sf
Apr 18, 2013, 5:59:58 PM4/18/13
to
liked were the biscuits and the mashed potatoes".
sf
Apr 18, 2013, 6:17:36 PM4/18/13
to
On Thu, 18 Apr 2013 17:49:22 -0400, Gary <g.ma...@att.net> wrote:
> Oh come on here, Ophy. Steve asked a question and it immediately went off
> on a tangent. At least give the fellow an answer to the original question
> first. :-D
Obviously, nobody cares what the answer is.
> Oh come on here, Ophy. Steve asked a question and it immediately went off
> on a tangent. At least give the fellow an answer to the original question
> first. :-D
Ema Nymton
Apr 18, 2013, 6:19:58 PM4/18/13
to
On 4/18/2013 3:39 PM, Gary wrote:
> Cutting the chickens into 9 pieces was my very first assignment there. I cut
> so many of the darn things, I'll never forget how they were cut. I can
> honestly say that I cut more that summer than I have in the almost 42 years
> since then. lol
KFC employees do not have to cut up chickens, anymore, they arrive
> Cutting the chickens into 9 pieces was my very first assignment there. I cut
> so many of the darn things, I'll never forget how they were cut. I can
> honestly say that I cut more that summer than I have in the almost 42 years
> since then. lol
already cut up and ready to cook. That must have been the hardest part
of that job.
Becca
sf
Apr 18, 2013, 6:20:37 PM4/18/13
to
On Thu, 18 Apr 2013 22:56:07 +0100, "Ophelia" <Oph...@elsinore.me ku>
wrote:
> > Sweeter slaws are more common than vinegar slaws on this side of the pond.
> > Typical of our collectively unhealthy sweet tooth IMO.
>
> Oh I think sweet stuff is here too these days, so I am sure it is not just
> US. Fortunately <?>for me ... I don't have a particularly sweet tooth:)
I think he's trying to say that mayonnaise dressed coleslaw is common
here. Vinegar slaws have sugar in the dressing and the best are a
well balanced sweet & sour. I, for one, wouldn't eat coleslaw that
was dressed in plain vinegar. Not a big fan of mayonnaise dressed
coleslaw, but I love KFC's and will try NB's version of it. Every KFC
slaw I've ever eaten was no sweeter than a decent vinegar slaw. Maybe
he's from the South and uses Miracle Whip, which is sweetened form of
mayonnaise. I dunno, I can only say that what he claims if quite odd,
not within my own realm of experience and his generalization is a
complete falsehood.
wrote:
> > Sweeter slaws are more common than vinegar slaws on this side of the pond.
> > Typical of our collectively unhealthy sweet tooth IMO.
>
> Oh I think sweet stuff is here too these days, so I am sure it is not just
> US. Fortunately <?>for me ... I don't have a particularly sweet tooth:)
here. Vinegar slaws have sugar in the dressing and the best are a
well balanced sweet & sour. I, for one, wouldn't eat coleslaw that
was dressed in plain vinegar. Not a big fan of mayonnaise dressed
coleslaw, but I love KFC's and will try NB's version of it. Every KFC
slaw I've ever eaten was no sweeter than a decent vinegar slaw. Maybe
he's from the South and uses Miracle Whip, which is sweetened form of
mayonnaise. I dunno, I can only say that what he claims if quite odd,
not within my own realm of experience and his generalization is a
complete falsehood.
Julie Bove
Apr 18, 2013, 6:25:21 PM4/18/13
to
news:ba50n8h5hat0kg5dr...@4ax.com...
> On Wed, 17 Apr 2013 23:59:45 -0700, "Julie Bove"
> <juli...@frontier.com> wrote:
>
>> I don't think I ever had slaw as a kid. I don't remember there every
>> being
>> any in the house. Did the bucket usually come with slaw? I never ordered
>> it
>> so I don't know.
>
> Honestly, I can't tell you that - but it seems like you get cole slaw
> and mashed potatoes with everything except a sandwich at KFC.
Hmmm... I thought that you had a choice of things. I think my parents got
corn on the cob.
>>
>> I discovered slaw at A and W when I was in high school and loved it!
>
> We used to have an A&W nearby, but it changed into a Burger King
> decades ago. I don't remember A&W selling cole slaw... what I do
> remember is learning how to eat their onion rings with tartar sauce.
> Oh, yum!
>
>> I used
>> to go there and just get the slaw. But these days I can't eat slaw
>> unless
>> it is at this one Mexican place that we pretty much quit eating at, only
>> because we are never in that area any more. Or if I make it at home. I
>> can't have dairy or egg and one or the other is usually in slaw.
>
> Egg being in the mayonnaise? You wouldn't like the KFC slaw then.
It's not that I wouldn't like it but it would make me sick.
> On Wed, 17 Apr 2013 23:59:45 -0700, "Julie Bove"
> <juli...@frontier.com> wrote:
>
>> I don't think I ever had slaw as a kid. I don't remember there every
>> being
>> any in the house. Did the bucket usually come with slaw? I never ordered
>> it
>> so I don't know.
>
> Honestly, I can't tell you that - but it seems like you get cole slaw
> and mashed potatoes with everything except a sandwich at KFC.
Hmmm... I thought that you had a choice of things. I think my parents got
corn on the cob.
>>
>> I discovered slaw at A and W when I was in high school and loved it!
>
> We used to have an A&W nearby, but it changed into a Burger King
> decades ago. I don't remember A&W selling cole slaw... what I do
> remember is learning how to eat their onion rings with tartar sauce.
> Oh, yum!
>
>> I used
>> to go there and just get the slaw. But these days I can't eat slaw
>> unless
>> it is at this one Mexican place that we pretty much quit eating at, only
>> because we are never in that area any more. Or if I make it at home. I
>> can't have dairy or egg and one or the other is usually in slaw.
>
> Egg being in the mayonnaise? You wouldn't like the KFC slaw then.
It's not that I wouldn't like it but it would make me sick.
Gary
Apr 18, 2013, 6:27:56 PM4/18/13
to
sf wrote:
>
> On Thu, 18 Apr 2013 17:49:22 -0400, Gary <g.ma...@att.net> wrote:
>
> > Oh come on here, Ophy. Steve asked a question and it immediately went off
> > on a tangent. At least give the fellow an answer to the original question
> > first. :-D
>
> Obviously, nobody cares what the answer is.
You really do hate Steve, don't you?
>
> On Thu, 18 Apr 2013 17:49:22 -0400, Gary <g.ma...@att.net> wrote:
>
> > Oh come on here, Ophy. Steve asked a question and it immediately went off
> > on a tangent. At least give the fellow an answer to the original question
> > first. :-D
>
> Obviously, nobody cares what the answer is.
He asked the question and HE cared about the answer. Sheez.
He was not interested in all the cole slaw crap.
G.
OK, I'm done. This is getting frustrating and silly.
OB: Breakfast for dinner tonight.
sf
Apr 18, 2013, 6:43:35 PM4/18/13
to
sf
Apr 18, 2013, 6:43:38 PM4/18/13
to
On Thu, 18 Apr 2013 18:27:56 -0400, Gary <g.ma...@att.net> wrote:
> sf wrote:
> >
> > On Thu, 18 Apr 2013 17:49:22 -0400, Gary <g.ma...@att.net> wrote:
> >
> > > Oh come on here, Ophy. Steve asked a question and it immediately went off
> > > on a tangent. At least give the fellow an answer to the original question
> > > first. :-D
> >
> > Obviously, nobody cares what the answer is.
>
> You really do hate Steve, don't you?
Gee. You've outed me.
> sf wrote:
> >
> > On Thu, 18 Apr 2013 17:49:22 -0400, Gary <g.ma...@att.net> wrote:
> >
> > > Oh come on here, Ophy. Steve asked a question and it immediately went off
> > > on a tangent. At least give the fellow an answer to the original question
> > > first. :-D
> >
> > Obviously, nobody cares what the answer is.
>
> You really do hate Steve, don't you?
> He asked the question and HE cared about the answer. Sheez.
> He was not interested in all the cole slaw crap.
>
on stupid topics. You're talking about the guy who posts someone
else's old pictures to the binary group; the very same guy who morphs
just to be seen here and I have no sympathy what-so-ever that "his"
thread drifted immediately.
Ophelia
Apr 18, 2013, 6:52:41 PM4/18/13
to
news:ids0n85okoae0nj37...@4ax.com...
Well I know things are heavily sweetened these days. Extra sugar is added in
all kinds of odd things to make them sell.
--
--
http://www.helpforheroes.org.uk/shop/
all kinds of odd things to make them sell.
--
--
http://www.helpforheroes.org.uk/shop/
jmcquown
Apr 18, 2013, 6:53:30 PM4/18/13
to
salad, either. I loved my German grandma's hot potato salad had a
vinegar dressing of sorts. I do think there was a touch of sugar in it.
If I can find the recipe I'll post it again.
Jill
sf
Apr 18, 2013, 7:10:10 PM4/18/13
to
On Thu, 18 Apr 2013 18:53:30 -0400, jmcquown <j_mc...@comcast.net>
wrote:
Yes, a lot of them have 2-3 tablespoons of sugar in them - but it
balances the vinegar. Lots of them also call for flour. I do have
one posted to RFC that doesn't use sugar.
German Potato Salad
Kent rec.food.cooking 2002
3 medium potatoes
5 slices bacon cut in small pieces
1/4 C white vinegar
1/4 C finely chopped onion
1/4 C plus 2 TBS water
1 tsp flour
salt to taste
1 or 2 hard boiled eggs (optional)
Cook potatoes with skins. Peel and slice while still warm (when fork
is easily inserted - about 35 - 45 minutes). Cook bacon crisp and
remove from pan. Add vinegar, water and onions to bacon grease,
slowly add one rounded tsp of flour, mix well, and cook until
thickened, pour over sliced potatoes. Then add sliced egg or eggs and
mix well.
Makes 3 or 4 cups.
wrote:
balances the vinegar. Lots of them also call for flour. I do have
one posted to RFC that doesn't use sugar.
German Potato Salad
Kent rec.food.cooking 2002
3 medium potatoes
5 slices bacon cut in small pieces
1/4 C white vinegar
1/4 C finely chopped onion
1/4 C plus 2 TBS water
1 tsp flour
salt to taste
1 or 2 hard boiled eggs (optional)
Cook potatoes with skins. Peel and slice while still warm (when fork
is easily inserted - about 35 - 45 minutes). Cook bacon crisp and
remove from pan. Add vinegar, water and onions to bacon grease,
slowly add one rounded tsp of flour, mix well, and cook until
thickened, pour over sliced potatoes. Then add sliced egg or eggs and
mix well.
Makes 3 or 4 cups.
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Brooklyn1
Apr 18, 2013, 9:10:13 PM4/18/13
to
Gary wrote:
>Ophelia wrote:
>> "Gary" wrote
>> > sf wrote:
>Ophelia wrote:
>> "Gary" wrote
>> > sf wrote:
>> >> Gary wrote:
>> >>
>> >> > You can thank your close friend
>> >> > Barbara for that first mention. hahaha
>> >>
>> >> Check the thread again.
>> >
>> > LOL! No...you did it, Barbara. I checked again. Julie responded first.
>> > She didn't say anything about cutting chicken, but she didn't mention cole
>> > slaw either. You next responded to her and asked, "You don't like their
>> > cole
>> > slaw? I love it." So YOU did start the cole slaw thing.
>> >
>> > No big deal, seriously, but you mentioned it first.
>>
>> So? If you expect a thread to stay exactly as it began, you are dreaming
>> and need to check UseNet groups!
>
>Oh come on here, Ophy. Steve asked a question and it immediately went off
>on a tangent. At least give the fellow an answer to the original question
>first. :-D
The dwarf's queries are self serving tripe that deserve no anwer.
>> >>
>> >> > You can thank your close friend
>> >> > Barbara for that first mention. hahaha
>> >>
>> >> Check the thread again.
>> >
>> > LOL! No...you did it, Barbara. I checked again. Julie responded first.
>> > She didn't say anything about cutting chicken, but she didn't mention cole
>> > slaw either. You next responded to her and asked, "You don't like their
>> > cole
>> > slaw? I love it." So YOU did start the cole slaw thing.
>> >
>> > No big deal, seriously, but you mentioned it first.
>>
>> So? If you expect a thread to stay exactly as it began, you are dreaming
>> and need to check UseNet groups!
>
>Oh come on here, Ophy. Steve asked a question and it immediately went off
>on a tangent. At least give the fellow an answer to the original question
>first. :-D
Julie Bove
Apr 18, 2013, 10:34:54 PM4/18/13
to
> I can't say I've ever had a sweet slaw and if I had I doubt very much if I
> would like it, so I just don't know. This is just the one I always make
> for us. I've never had a recipe. Sometimes I use different vinegars. I
> make herb vinegars so sometimes use one of those, but I pretty much always
> make it the way I described.
Slaw is almost always sweet here. Sometimes sickly sweet. The stuff that
> would like it, so I just don't know. This is just the one I always make
> for us. I've never had a recipe. Sometimes I use different vinegars. I
> make herb vinegars so sometimes use one of those, but I pretty much always
> make it the way I described.
we get in some Mexican restaurants is not as sweet and it doesn't have a
mayo dressing.
Julie Bove
Apr 18, 2013, 10:41:50 PM4/18/13
to
news:ataf4n...@mid.individual.net...
>> news:at9v2v...@mid.individual.net...
>>>
>>>
>>> "notbob" <not...@nothome.com> wrote in message
>>> news:slrnkmvgg4...@nbleet.hcc.net...
>>>>> salady stuff:)
>>>
>>> Ahh apologies, I hadn't realised you were specifically talking
>>> about KFC coleslaw:(
>>>
>>>>
>>>> Make yer own KFC cole slaw!
>>>
>>> I do:)) Well not KFC but I do make my own.
>>>
>>>> I don't give exact measurements cuz I never make the same amount and
>>>> jes eyeball it. The "key" must be adhered to, though, if you want it
>>>> to taste like KFC.
>>>
>>> I don't know what KFC coleslaw tastes like so I will take your
>>> word for it:)
>>>
>>>> Chop cabbage into itty-bitty pieces. A course grate disc on a food
>>>> processor makes quick work of it, but a good chefs knife will do.
>>>> Qrtr head of cabbage, cut out core, then slice cabbage across the
>>>> qrtr(s) into as thin a slices as possible. Go back and cross chop the
>>>> slices, again as fine as possible. With a little practice, you'll
>>>> match any FP.
>>>>
>>>> KFC Cole Slaw Dressing
>>>>
>>>> The key!: equal parts white vinegar, milk, and lemon juice.
>>>
>>> Vinegar as well as lemon??
>>>
>>>> Use this "key" mixture to thin a good mayo, like Hellman's/Best Foods.
>>>> Add appropriate amt of baker's sugar (regular works, too) to make a
>>>> sweet-sour dressing. Let sit long enough for sugar to fully disolve.
>>>> It should be an even sweet-sour and half as thick as regular mayo.
>>>> Finally, pour over minced cabbage and let refrigerate for minimum of
>>>> 2-4 hrs. This will draw out moisture from the cabbage, further
>>>> watering down the dressing, and you will end up with perfect KFC cole
>>>> slaw. Gar-own-tee!! ;)
>>>
>>> Thanks, Bob:)) When the weather gets warmer I will give it a
>>> try:)
>>> <saved>
>>>
>>> When I make my slaw, I chop up the cabbage with a little red onion or
>>> scallions and some grated carrot, then add white wine vinegar (sometimes
>>> a little garlic or some raisins or sometimes apple) After marinating I
>>> will mix Hellman's mayo in.
>>> --
>>> --
>>> http://www.helpforheroes.org.uk/shop/
>>
>> One of the benefits of making your own slaw is the ability to moderate or
>> eliminate the sugar. A nearly carb free food like cabbage is transformed
>> into high carb dosages by thoughtless processers. So, for example,
>> Reser's
>> (perhaps the biggest commercial slaw producer) Homestyle Cole Slaw has 19
>> grams of carbs and 15 grams of sugar in a mere 1/2 cup serving. Reser's
>> obviously isn't proud of that, since they don't bother to publish their
>> nutritional label information on their own site. They say
>> " 3. Where can I find nutritional information on your products?
>> Nutritional information is listed on all of our retail product packaging.
>> If you do not have our packaging available, please contact us and we can
>> assist you. "
>>
>> IOW, they hope you just forget about it and go away.
>>
>> When I make slaw I use very little sugar, and a sweetener such as
>> sucralose. Haven't tried a stevia product yet. But once the slaw "rests"
>> a
>> while, there is almost no difference in taste and now a supposedly "free"
>> food doesn't use up the limited carbs I allow myself in a meal.
>
> I don't put any sugar or sweetener in my slaw. It is just as I stated and
> nothing more. Unless you count the raisins or any carbs in it?
> --
> --
> http://www.helpforheroes.org.uk/shop/
>
>
> "Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in message
> news:kkp01b$2k5$1...@dont-email.me...
>
> "Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in message
>> news:at9v2v...@mid.individual.net...
>>>
>>>
>>> "notbob" <not...@nothome.com> wrote in message
>>> news:slrnkmvgg4...@nbleet.hcc.net...
>>>> On 2013-04-18, Ophelia <Oph...@elsinore.me> wrote:
>>>>
>>>>> "sf" <s...@geemail.com> wrote in message
>>>>
>>>>
>>>>> "sf" <s...@geemail.com> wrote in message
>>>>
>>>>>> You don't like their cole slaw? I love it.
>>>>> So do we:) I can't wait for some warmer weather so I can start making
>>>>> salady stuff:)
>>>
>>> Ahh apologies, I hadn't realised you were specifically talking
>>> about KFC coleslaw:(
>>>
>>>>
>>>> Make yer own KFC cole slaw!
>>>
>>> I do:)) Well not KFC but I do make my own.
>>>
>>>> I don't give exact measurements cuz I never make the same amount and
>>>> jes eyeball it. The "key" must be adhered to, though, if you want it
>>>> to taste like KFC.
>>>
>>> I don't know what KFC coleslaw tastes like so I will take your
>>> word for it:)
>>>
>>>> Chop cabbage into itty-bitty pieces. A course grate disc on a food
>>>> processor makes quick work of it, but a good chefs knife will do.
>>>> Qrtr head of cabbage, cut out core, then slice cabbage across the
>>>> qrtr(s) into as thin a slices as possible. Go back and cross chop the
>>>> slices, again as fine as possible. With a little practice, you'll
>>>> match any FP.
>>>>
>>>> KFC Cole Slaw Dressing
>>>>
>>>> The key!: equal parts white vinegar, milk, and lemon juice.
>>>
>>> Vinegar as well as lemon??
>>>
>>>> Use this "key" mixture to thin a good mayo, like Hellman's/Best Foods.
>>>> Add appropriate amt of baker's sugar (regular works, too) to make a
>>>> sweet-sour dressing. Let sit long enough for sugar to fully disolve.
>>>> It should be an even sweet-sour and half as thick as regular mayo.
>>>> Finally, pour over minced cabbage and let refrigerate for minimum of
>>>> 2-4 hrs. This will draw out moisture from the cabbage, further
>>>> watering down the dressing, and you will end up with perfect KFC cole
>>>> slaw. Gar-own-tee!! ;)
>>>
>>> Thanks, Bob:)) When the weather gets warmer I will give it a
>>> try:)
>>> <saved>
>>>
>>> When I make my slaw, I chop up the cabbage with a little red onion or
>>> scallions and some grated carrot, then add white wine vinegar (sometimes
>>> a little garlic or some raisins or sometimes apple) After marinating I
>>> will mix Hellman's mayo in.
>>> --
>>> --
>>> http://www.helpforheroes.org.uk/shop/
>>
>> One of the benefits of making your own slaw is the ability to moderate or
>> eliminate the sugar. A nearly carb free food like cabbage is transformed
>> into high carb dosages by thoughtless processers. So, for example,
>> Reser's
>> (perhaps the biggest commercial slaw producer) Homestyle Cole Slaw has 19
>> grams of carbs and 15 grams of sugar in a mere 1/2 cup serving. Reser's
>> obviously isn't proud of that, since they don't bother to publish their
>> nutritional label information on their own site. They say
>> " 3. Where can I find nutritional information on your products?
>> Nutritional information is listed on all of our retail product packaging.
>> If you do not have our packaging available, please contact us and we can
>> assist you. "
>>
>> IOW, they hope you just forget about it and go away.
>>
>> When I make slaw I use very little sugar, and a sweetener such as
>> sucralose. Haven't tried a stevia product yet. But once the slaw "rests"
>> a
>> while, there is almost no difference in taste and now a supposedly "free"
>> food doesn't use up the limited carbs I allow myself in a meal.
>
> I don't put any sugar or sweetener in my slaw. It is just as I stated and
> nothing more. Unless you count the raisins or any carbs in it?
> --
> --
> http://www.helpforheroes.org.uk/shop/
Message has been deleted
Message has been deleted
Nunya Bidnits
Apr 18, 2013, 11:52:28 PM4/18/13
to
news:atbbq1...@mid.individual.net...
Sf missed the point entirely but you didn't. The popular Reser's slaw I
posted about is typical of a sweeter slaw. And it is typical of what is
popular in this part of the country, which is not "the south".
This site has the ingredient list Reser's won't post on their own site:
http://www.foodfacts.com/NutritionFacts/Prepared-Meals/Resers-Fine-Foods-Cole-Slaw--oz/49589
Pretty horrifying. Sugar is the third ingredient, right behind cabbage and
oil. Note the D- nutritional grade. For a cabbage dish. Cripes. The sugar is
less than I reported previously, 15 grams vs 10, although on this label it's
a smaller serving. Or this may be an older label, since HFCS is the seventh
ingredient. If they took that out, which is quite possible they would need a
greater volume of sugar to compensate. OTOH, they added the HFCS even though
it already _had_ sugar!
I recently looked at their label in the grocery store though, and sugar was
the third listed ingredient on that label too.
This is one of the top selling commercial slaws in the country and they
exploit sugar shamelessly to sell product. And this sort of oversweetened
prepared food is prototypical in our highly competitive prepared foods
market. And in turn, this has altered the average American palate over time
and a preference for sweeter foods has become far more common, as have
larger waistbands.
MartyB
posted about is typical of a sweeter slaw. And it is typical of what is
popular in this part of the country, which is not "the south".
This site has the ingredient list Reser's won't post on their own site:
http://www.foodfacts.com/NutritionFacts/Prepared-Meals/Resers-Fine-Foods-Cole-Slaw--oz/49589
Pretty horrifying. Sugar is the third ingredient, right behind cabbage and
oil. Note the D- nutritional grade. For a cabbage dish. Cripes. The sugar is
less than I reported previously, 15 grams vs 10, although on this label it's
a smaller serving. Or this may be an older label, since HFCS is the seventh
ingredient. If they took that out, which is quite possible they would need a
greater volume of sugar to compensate. OTOH, they added the HFCS even though
it already _had_ sugar!
I recently looked at their label in the grocery store though, and sugar was
the third listed ingredient on that label too.
This is one of the top selling commercial slaws in the country and they
exploit sugar shamelessly to sell product. And this sort of oversweetened
prepared food is prototypical in our highly competitive prepared foods
market. And in turn, this has altered the average American palate over time
and a preference for sweeter foods has become far more common, as have
larger waistbands.
MartyB
Message has been deleted
Julie Bove
Apr 19, 2013, 2:47:39 AM4/19/13
to
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:1xtwhdri...@sqwertz.com...
> On Thu, 18 Apr 2013 22:52:28 -0500, Nunya Bidnits wrote:
>
>> This is one of the top selling commercial slaws in the country and they
>> exploit sugar shamelessly to sell product.
>
> I've never seen Ressers anything around here. Using their product
>
>> This is one of the top selling commercial slaws in the country and they
>> exploit sugar shamelessly to sell product.
>
> locator it says there's one Mexican-oriented store that carries it
> (Fiesta Mart), which is a chain in TX but only a couple stores nearby.
>
> Most of the prepared deli salads are store branded (doubtful they are
> co-branded by Ressers). I can't think of any name brand potato
> salad/cole slaw that's sold around here. But I'm not usually looking
> out for them.
>
> Don't forget that sugar is a preservative, too. Longer shelf life to
> make their products appeal to the corporate buyers.
>
> -sw
That brand is commonly sold here. If you in fact mean Reeser's. They also
make a lot of Mexican foods. I did just buy their tortillas. That is not a
brand I would normally buy and I don't usually buy any of their stuff but
these were cheap. And I'd be willing to bet that a lot of the salads you
buy at the deli counter are that brand. I say this because twice I saw big
buckets with that name on them behind deli counters. Although I have no
issues with the taste of their foods, I do have issues with some of their
ingredients. Such as high fructose corn syrup.
notbob
Apr 19, 2013, 5:15:40 AM4/19/13
to
On 2013-04-19, Sqwertz <swe...@cluemail.compost> wrote:
> I used to expect better comebacks from you, NB.
You no longer rate the effort.
nb
> I used to expect better comebacks from you, NB.
You no longer rate the effort.
nb
Ophelia
Apr 19, 2013, 8:41:28 AM4/19/13
to
"jmcquown" <j_mc...@comcast.net> wrote in message
news:atbbrb...@mid.individual.net...
and mayo
--
--
http://www.helpforheroes.org.uk/shop/
Ophelia
Apr 19, 2013, 8:41:52 AM4/19/13
to
"Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in message
which is worse imo:(( I don't know what our ready made stuff is like
because I never buy it, but I will look at some when I go shopping next and
report back. Don't know about there but I doubt if there is any difference,
people were going crazy for 'low fat' foods. Seems they were full of sugar
to make them palatable!!!! What they will do to make a buck!
--
--
http://www.helpforheroes.org.uk/shop/
Message has been deleted
George M. Middius
Apr 19, 2013, 11:25:30 AM4/19/13
to
"Ophelia" <Oph...@elsinore.me ku> wrote:
> So? If you expect a thread to stay exactly as it began, you are dreaming
> and need to check UseNet groups!
If this comment is directed at sqwishy, then you should put on your heavy-duty
> So? If you expect a thread to stay exactly as it began, you are dreaming
> and need to check UseNet groups!
helmet and watch out for the Exploding Ego Shrapnel.
George M. Middius
Apr 19, 2013, 11:27:07 AM4/19/13
to
Gary wrote:
> > Obviously, nobody cares what the answer is.
>
> You really do hate Steve, don't you?
> He asked the question and HE cared about the answer. Sheez.
Why do some dum-dums say "Sheez" when they acually mean "Sheesh"? (Or, I
> > Obviously, nobody cares what the answer is.
>
> You really do hate Steve, don't you?
> He asked the question and HE cared about the answer. Sheez.
guess, "jeez", except if they happen to be devout Kristians.)
George M. Middius
Apr 19, 2013, 11:27:57 AM4/19/13
to
sqwish whined:
> > The dwarf's queries are self serving tripe that deserve no anwer.
>
> Oh, don't get all huffy with me because I expose all your foolishness.
> I want to know how to cut a piece of chicken. So sue me. Heaven
> forbid somebody ask an on-topic question that can't be answered with a
> simple web search.
Why are you cutting chickens, anyway? You should be grinding meat and pounding
cutlets.
> > The dwarf's queries are self serving tripe that deserve no anwer.
>
> I want to know how to cut a piece of chicken. So sue me. Heaven
> forbid somebody ask an on-topic question that can't be answered with a
> simple web search.
Why are you cutting chickens, anyway? You should be grinding meat and pounding
cutlets.
George M. Middius
Apr 19, 2013, 11:30:04 AM4/19/13
to
John J wrote:
> Clearly, cole slaw's more interesting than your fretting about crappy
> fast food that only homeless people should eat.
I haven't noticed a lot of homeless people in the fast-food joints around
here. Unless they're the ones who have phones glued to their ears or drive up
to the window to save time on their way to hang out at the park.
> Clearly, cole slaw's more interesting than your fretting about crappy
> fast food that only homeless people should eat.
I haven't noticed a lot of homeless people in the fast-food joints around
here. Unless they're the ones who have phones glued to their ears or drive up
to the window to save time on their way to hang out at the park.
George M. Middius
Apr 19, 2013, 11:31:55 AM4/19/13
to
Julie Bove wrote:
> Slaw is almost always sweet here.
I bought cole slaw at WF recently. It was unsweetened. It was also free of
> Slaw is almost always sweet here.
vinegar or any other acid. It was just cabbage, mayo, and salt. Sometimes I
wonder about them.
jmcquown
Apr 19, 2013, 12:04:12 PM4/19/13
to
On 4/18/2013 7:23 PM, Sqwertz wrote:
> ObFood: I pickled up cabbage and buttermilk today to make cole slaw
> tonight.
You pickled up a cabbage? ;)
Jill
> ObFood: I pickled up cabbage and buttermilk today to make cole slaw
> tonight.
You pickled up a cabbage? ;)
Jill
Ophelia
Apr 19, 2013, 12:26:04 PM4/19/13
to
news:atd87t...@mid.individual.net...
Cor! I never knew you could use pickled cabbage in slaw ;o)
Apart from which, which recipe will you be using?
--
--
http://www.helpforheroes.org.uk/shop/
Apart from which, which recipe will you be using?
--
--
http://www.helpforheroes.org.uk/shop/
sf
Apr 19, 2013, 12:59:07 PM4/19/13
to
On Fri, 19 Apr 2013 12:04:12 -0400, jmcquown <j_mc...@comcast.net>
wrote:
He's pickled, as usual.
--
Food is an important part of a balanced diet.
wrote:
--
Food is an important part of a balanced diet.
Gary
Apr 19, 2013, 1:36:36 PM4/19/13
to
Ophelia wrote:
>
> "jmcquown" <j_mc...@comcast.net> wrote in message
> news:atd87t...@mid.individual.net...
> > On 4/18/2013 7:23 PM, Sqwertz wrote:
> >> ObFood: I pickled up cabbage and buttermilk today to make cole slaw
> >> tonight.
> >
> > You pickled up a cabbage? ;)
>
> Cor! I never knew you could use pickled cabbage in slaw ;o)
>
> Apart from which, which recipe will you be using?
heheh. Here's a good cole slaw recipe I got many years ago. I don't eat
>
> "jmcquown" <j_mc...@comcast.net> wrote in message
> news:atd87t...@mid.individual.net...
> > On 4/18/2013 7:23 PM, Sqwertz wrote:
> >> ObFood: I pickled up cabbage and buttermilk today to make cole slaw
> >> tonight.
> >
> > You pickled up a cabbage? ;)
>
> Cor! I never knew you could use pickled cabbage in slaw ;o)
>
> Apart from which, which recipe will you be using?
cole slaw often so I usually just buy a little premade.
I liked this one though:
____________________________________________________________________________
Picnic Basket Coleslaw
Serves 8
Ingredients:
1 large Green Cabbage, cored and shredded
3 medium Carrots, peeled and grated
1 cup Green Bell Pepper, finely diced
3 Tbs. Onion, finely chopped or grated
2 cups Mayonnaise
3/4 cup Granulated Sugar
1/4 cup Apple Cider Vinegar
1/4 cup Dijon Mustard
1 Tbs. Celery Seed
1 tsp. Salt
1/2 tsp. White Pepper
In a large bowl mix cabbage, carrots, green pepper, and
onion together and set aside.
In a separate mixing bowl combine mayonnaise, sugar,
apple cider vinegar, Dijon mustard, celery seed, salt,
and white pepper.
Pour the dressing over the prepared vegetables and toss
to thoroughly combine all the ingredients.
Cover and refrigerate overnight. Toss again before serving
You know someone who would love this recipe, right? Go ahead!
Forward it to them. Just be sure to forward the entire message,
including the copyright notice and subscription information below.
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Copyright 1998 by The Big Network. All rights reserved.
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Need a recipe? Check out the Recipe-a-Day archives! Want a fresh
recipe delivered to your mailbox every day? Visit the Recipe-a-Day
website:
http://www.bignetwork.com/dp/rd
Gary
Apr 19, 2013, 2:01:22 PM4/19/13
to
Ema Nymton wrote:
>
> On 4/18/2013 3:39 PM, Gary wrote:
>
> > Cutting the chickens into 9 pieces was my very first assignment there. I cut
> > so many of the darn things, I'll never forget how they were cut. I can
> > honestly say that I cut more that summer than I have in the almost 42 years
> > since then. lol
>
> KFC employees do not have to cut up chickens, anymore, they arrive
> already cut up and ready to cook. That must have been the hardest part
> of that job.
I actually enjoyed that part of the job, Becca. Scary at first because if
you didn't pay attention, you could easily slice off a few fingers but I got
used to it after a few days and got very fast at the cutting. Later on, I
"graduated" to cooking the chicken in the pressure cookers. That was the
scary part all summer. I really didn't feel comfortable standing near 6
pressure cookers cooking chicken in oil/lard. That was a serious accidental
explosion just waiting to happen.
Best part of that job was doing deliveries.
G.
>
> On 4/18/2013 3:39 PM, Gary wrote:
>
> > Cutting the chickens into 9 pieces was my very first assignment there. I cut
> > so many of the darn things, I'll never forget how they were cut. I can
> > honestly say that I cut more that summer than I have in the almost 42 years
> > since then. lol
>
> KFC employees do not have to cut up chickens, anymore, they arrive
> already cut up and ready to cook. That must have been the hardest part
> of that job.
I actually enjoyed that part of the job, Becca. Scary at first because if
you didn't pay attention, you could easily slice off a few fingers but I got
used to it after a few days and got very fast at the cutting. Later on, I
"graduated" to cooking the chicken in the pressure cookers. That was the
scary part all summer. I really didn't feel comfortable standing near 6
pressure cookers cooking chicken in oil/lard. That was a serious accidental
explosion just waiting to happen.
Best part of that job was doing deliveries.
G.
Gary
Apr 19, 2013, 2:22:59 PM4/19/13
to
Sqwertz wrote:
>
> OK, so the ribs were still on the breast halves. I'm just having
> trouble picturing how the keel - the 9th piece with the tenderloins on
> it - were cut off of the rest of the double breast.
>
> The backbone was attached to the breasts, too?
Yeah... KFC did not waste any part of the chicken. Half of the backbone was
part of each chicken breast.
With the breast portion, first you cut off the keel. That's the pointy end
of the breast section before cutting the section into 2 equal breast halves.
(You know that though) It's just a straight cut at the end (maybe about 3"
long). It's just a triangle shaped piece that's mostly meat and some
cartilage.
Once that is cut off, the breast gets divided equally. Even the backbone is
cut long ways right down the center and left on each breast piece. This
would be somewhat more difficult to do with a knife but that circular slicer
did it without a second thought.
G.
>
> OK, so the ribs were still on the breast halves. I'm just having
> trouble picturing how the keel - the 9th piece with the tenderloins on
> it - were cut off of the rest of the double breast.
>
> The backbone was attached to the breasts, too?
Yeah... KFC did not waste any part of the chicken. Half of the backbone was
part of each chicken breast.
With the breast portion, first you cut off the keel. That's the pointy end
of the breast section before cutting the section into 2 equal breast halves.
(You know that though) It's just a straight cut at the end (maybe about 3"
long). It's just a triangle shaped piece that's mostly meat and some
cartilage.
Once that is cut off, the breast gets divided equally. Even the backbone is
cut long ways right down the center and left on each breast piece. This
would be somewhat more difficult to do with a knife but that circular slicer
did it without a second thought.
G.
Message has been deleted
Message has been deleted
Message has been deleted
Message has been deleted
Message has been deleted
Ophelia
Apr 20, 2013, 4:08:06 AM4/20/13
to
"Sqwertz" <swe...@cluemail.compost> wrote in message
> On Fri, 19 Apr 2013 14:22:59 -0400, Gary wrote:
>
>> Sqwertz wrote:
>>>
>>> OK, so the ribs were still on the breast halves. I'm just having
>>> trouble picturing how the keel - the 9th piece with the tenderloins on
>>> it - were cut off of the rest of the double breast.
>>>
>>> The backbone was attached to the breasts, too?
>>
>> Yeah... KFC did not waste any part of the chicken. Half of the backbone
>> was
>> part of each chicken breast.
>>
>> With the breast portion, first you cut off the keel. That's the pointy
>> end
>> of the breast section before cutting the section into 2 equal breast
>> halves.
>
> Ahh, OK. I get it now. I was thinking that was the section of the
>
>> Sqwertz wrote:
>>>
>>> OK, so the ribs were still on the breast halves. I'm just having
>>> trouble picturing how the keel - the 9th piece with the tenderloins on
>>> it - were cut off of the rest of the double breast.
>>>
>>> The backbone was attached to the breasts, too?
>>
>> Yeah... KFC did not waste any part of the chicken. Half of the backbone
>> was
>> part of each chicken breast.
>>
>> With the breast portion, first you cut off the keel. That's the pointy
>> end
>> of the breast section before cutting the section into 2 equal breast
>> halves.
>
> breast closer to the head, but you're right - it was the pointed end
> of the tenderloins closer to the ass. I had to go down just now and
> look at my chicken! Brain fart on my part.
>
> I was asking because I plan to cut my chicken this way before frying
> it makes much more sense to cut the large breasts into 3 pieces rather
> than just splitting them.
>
> Thank you, Gary. And thank you, all the lovely helpful netizens of
> rec.food.cooking for your generous support and kind words! :-)
>
> Now all I need is some good cole slaw recipes and techniques to go
> with that fried chicken. Anybody?
Well you have mine but it seems a little plain by US standards.
--
--
http://www.helpforheroes.org.uk/shop/
Gary
Apr 20, 2013, 6:48:04 AM4/20/13
to
Sqwertz wrote:
> 2000-2001 but that was short lived. That was right before their
> prices went up. The last time I had KFC it was delivered.
That's about the last time I had KFC food too - long ago.
But yes, summer of '71 we delivered. The store had a VW bug that was painted
red with the kfc logo on both sides. The passenger seat was removed so that
space would hold the large insulated hot box (to keep the food warm). I
tried a google image search for the car but no luck. This might have been
specific to our store and the other. The franchise owner had 2 KFCs.
I had just turned 18 when I started working there so I had been driving for
2 years but always with automatic transmission cars. One night they finally
told me to make some deliveries. I loaded up the hotbox, took it out to the
car and put it in the passenger side. Then I got in the drivers side and put
the key in the ignition. That's when I noticed it was manual transmission.
Eh-OH!
So I went back inside and told the assistant manager that I didn't know how
to drive this. He went back outside with me and gave me a quick lesson.
Told me to drive around the parking lot a few times to get used to it. I
did two trips around then headed out on deliveries...still very nervous but
by the time I got back to the store, I was used to it and actually loved
driving a manual. The small VW bug seemed like driving a sports car. hehe
We mostly delivered to the Naval base in Newport (still active back then).
Deliveries aboard ships and sometimes to the barracks where some sailors
lived while in port.
G.
>
> On Fri, 19 Apr 2013 14:01:22 -0400, Gary wrote:
>
> > Best part of that job was doing deliveries.
>
> KFC delivered back then? They experimented with delivery here back in
> On Fri, 19 Apr 2013 14:01:22 -0400, Gary wrote:
>
> > Best part of that job was doing deliveries.
>
> 2000-2001 but that was short lived. That was right before their
> prices went up. The last time I had KFC it was delivered.
That's about the last time I had KFC food too - long ago.
But yes, summer of '71 we delivered. The store had a VW bug that was painted
red with the kfc logo on both sides. The passenger seat was removed so that
space would hold the large insulated hot box (to keep the food warm). I
tried a google image search for the car but no luck. This might have been
specific to our store and the other. The franchise owner had 2 KFCs.
I had just turned 18 when I started working there so I had been driving for
2 years but always with automatic transmission cars. One night they finally
told me to make some deliveries. I loaded up the hotbox, took it out to the
car and put it in the passenger side. Then I got in the drivers side and put
the key in the ignition. That's when I noticed it was manual transmission.
Eh-OH!
So I went back inside and told the assistant manager that I didn't know how
to drive this. He went back outside with me and gave me a quick lesson.
Told me to drive around the parking lot a few times to get used to it. I
did two trips around then headed out on deliveries...still very nervous but
by the time I got back to the store, I was used to it and actually loved
driving a manual. The small VW bug seemed like driving a sports car. hehe
We mostly delivered to the Naval base in Newport (still active back then).
Deliveries aboard ships and sometimes to the barracks where some sailors
lived while in port.
G.
Gary
Apr 20, 2013, 6:53:20 AM4/20/13
to
Sqwertz wrote:
>
> Now all I need is some good cole slaw recipes and techniques to go
> with that fried chicken. Anybody?
One note about that cole slaw recipe that I posted. It's good but I've never
>
> Now all I need is some good cole slaw recipes and techniques to go
> with that fried chicken. Anybody?
added the green pepper that it called for. Green pepper didn't sound right
for cole slaw to me.
G.
Brooklyn1
Apr 20, 2013, 11:15:23 AM4/20/13
to
Chicken Delight was a far better product than KFC:
http://www.chickendelight.com/
Now making a comeback:
http://www.chickendelight.com/about.htm
I worked in their Brooklyn Fort Green Market kitchen one summer when I
was still in high School. Back then they had stores at subway
entrences all over NYC, they wre more like a nice deli than just fried
chicken, even sold corned beef sliced to order... cooking corned beef
by the ton was one of my specialties. Alas, the Fort Green Meat
Market is no longer:
http://fansinaflashbulb.wordpress.com/2008/12/11/the-butchers-of-fort-greene-place/
Brooklyn1
Apr 20, 2013, 12:25:18 PM4/20/13
to
Gary wrote:
>
>One note about that cole slaw recipe that I posted. It's good but I've never
>added the green pepper that it called for. Green pepper didn't sound right
>for cole slaw to me.
Small dice green and red bell pepper is used sparingly, more of a
>
>One note about that cole slaw recipe that I posted. It's good but I've never
>added the green pepper that it called for. Green pepper didn't sound right
>for cole slaw to me.
colorful garnish... grated carrot too. A lot of recipes call for
onions but I despise onions in cole slaw. If you don't like bell
peppers omit them. There are millions of cole slaw recipes... prepare
to taste... it's not pharmacology.
http://allrecipes.com/recipe/restaurant-style-coleslaw-ii/
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