Boneless Skinless Chicken Breast
Dimitri
pound. I was running low so I purchased my usual 10 lbs. Now BSCB can run
from $5.00 per pound to $1.79 per pound. For the most part I don't see a
lot of flavor difference between the brands/prices.
How about you? Do you have a preference? Are the higher prices BSCB worth
the difference in price?
Dimitri
Christine Dabney
wrote:
The local Mexican megamart that opened here this summer has been
having great sales. This week they have BSCBs on sale for
$1.48/pound. I would get some more, but I still have some from the
last great sale they had. ;)
I get them because sometimes there are dishes that do better with
them. I probably could save a lot more money buying the bone-in
breasts and doing it myself. I know how to bone them, but I am lazy
sometimes. For what it was worth, last week the bone-in breasts were
$0.78/pound, at the same market.
The sales run all week.
Christine
Blinky the Shark
My preference is for boneless skinless thighs or legs.
I did pick up some boneless skinless breasts a few weeks ago when they
were at a price similar to the one you report; but only because there were
no boneless skinless thighs or legs; I don't find them superior.
Snob-Deflector: Being perfectly capable of boning my own, I often don't
buy boneless skinless chicken anythings. But when they're on sale, I
can't resist the convenience.
--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html
Peter
"Dimitri" <Dimi...@prodigy.net> wrote in message
news:ItuFk.259$8_3...@flpi147.ffdc.sbc.com...
I'm now living in Ottawa (Canada) and I'd be lucky to find BSCB for $5/lb on
sale. They are usualy between $8 and $12 per lb non sale prices. I do
occasionaly find bone-in CB for $2 a lb though, which I do scoop up and
freeze, debone myself if the occasion calls for it.
Even factoring in exchange rates (between 90 and 95 cents USD at the
moment), I have envy.
Dimitri
"Peter" <n...@mail.com> wrote in message
news:daqdnYDwzotMM3vV...@giganews.com...
But no health care costs.
Dimitri
Omelet
"Dimitri" <Dimi...@prodigy.net> wrote:
I buy fresh split breast and debone it myself. It's cheaper and gives me
ingredients for stock. :-)
--
Peace! Om
"He who has the gold makes the rules"
--Om
"He who has the guns can get the gold."
-- Steve Rothstein
Omelet
Blinky the Shark <no....@box.invalid> wrote:
> My preference is for boneless skinless thighs or legs.
You get boneless legs? I've never seen those. I usually purchase the
4lb bags of boneless skinless thighs also.
Christine Dabney
wrote:
>In article <pan.2008.10.03....@thurston.blinkynet.net>,
> Blinky the Shark <no....@box.invalid> wrote:
>
>> My preference is for boneless skinless thighs or legs.
>
>You get boneless legs? I've never seen those. I usually purchase the
>4lb bags of boneless skinless thighs also.
I can get boneless legs here too..at the Mexican megamart. They are
there regularly..but I don't often see them on sale. Still..the
prices isn't bad. I like the flavor of them a lot...
Christine
bulka
> On Fri, 3 Oct 2008 12:36:16 -0700, "Dimitri" <Dimitr...@prodigy.net>
For me, BSCB might as well be tofu or saitan. If I'm going to eat
meat, it should taste like meat.
When I buy chicken it is usually a 10# bag of leg quarters for about
$7 - I get drumsticks and thighs and the backs make stock.
mb
Christine Dabney
<working.art...@gmail.com> wrote:
>For me, BSCB might as well be tofu or saitan. If I'm going to eat
>meat, it should taste like meat.
>
>When I buy chicken it is usually a 10# bag of leg quarters for about
>$7 - I get drumsticks and thighs and the backs make stock.
>
>mb
Yes, those do have much more flavor. But sometimes a chicken breast
works best for something...either in terms of flavor, or texture. At
least that is my opinion. ;)
Christine
sf
wrote:
The Safeway sale price here is $1.99. Otherwise it's $6.99+. They
come from the same processing plant. Brands are not a big deal.
--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.
Mae West
Sheldon
>
> My preference is for boneless skinless thighs or legs.
Bottom feeders would choose lower limbs.
jmcquown
> In article <ItuFk.259$8_3...@flpi147.ffdc.sbc.com>,
> "Dimitri" <Dimi...@prodigy.net> wrote:
>
>> Boneless Skinless Chicken Breast were on sale (8 Hour sale) for
>> $1.79 per pound. I was running low so I purchased my usual 10 lbs.
>> Now BSCB can run from $5.00 per pound to $1.79 per pound. For the
>> most part I don't see a lot of flavor difference between the
>> brands/prices.
>>
>> How about you? Do you have a preference? Are the higher prices BSCB
>> worth the difference in price?
>>
>> Dimitri
>
> I buy fresh split breast and debone it myself. It's cheaper and gives
> me ingredients for stock. :-)
Hear hear! It's been years since I bought boneless skinless chicken
breasts. They are *always* a couple of dollars more per pound, even on
sale. I do buy the boneless skinless thighs from time to time (I'm not a
huge fan of chicken). I haven't tried deboning chicken thighs... yet.
Jill
Gloria P
> Omelet wrote:
>> In article <ItuFk.259$8_3...@flpi147.ffdc.sbc.com>,
>> "Dimitri" <Dimi...@prodigy.net> wrote:
>>
>>> Boneless Skinless Chicken Breast were on sale (8 Hour sale) for
>>> $1.79 per pound. I was running low so I purchased my usual 10 lbs.
>>> Now BSCB can run from $5.00 per pound to $1.79 per pound. For the
>>> most part I don't see a lot of flavor difference between the
>>> brands/prices.
>>>
>>> How about you? Do you have a preference? Are the higher prices BSCB
>>> worth the difference in price?
>>>
>>> Dimitri
>>
>> I buy fresh split breast and debone it myself. It's cheaper and gives
>> me ingredients for stock. :-)
You know, that has not been my experience at all.
I have found that, even with the obvious price-per-pound delta,
four BSCB cost ~$5. Four breasts with bone and skin ~$5.
Given the convenience(chicken breasts are usually my quick-thaw
20 minute meal fallbacks) they are worth every penny.
Costco carries fresh packs with four vacuum sealed, two-breast packages
that are perfect for freezing.
gloria p
Omelet
Christine Dabney <arti...@ix.netcom.com> wrote:
Huh. I like to hit the Mexican Market (Fiesta) for a lot of things.
I'll have to look for boneless legs. Thanks!
Omelet
Christine Dabney <arti...@ix.netcom.com> wrote:
Especially if bacon wrapped. <g>
Omelet
"jmcquown" <j_mc...@comcast.net> wrote:
I actually have deboned hindquarters, but it's a rare event. <g> They
had to be really cheap for me to do that, and I had to really want to
make boneless meat for whatever reason at the time. I don't recall
exactly.
Sqwertz has pics tho' of fried chicken skins! I've never done that but
I can only imagine it's superior to Chicharones...
jmcquown
Heh. People eat pork rinds (I've been known to indulge from time to time
when I get a crunchy-salty craving) so why not chicken skins? Wouldn't
appeal to me in the least but whatever :)
Jill
Kathleen
Our favorite form of chicken is de-boned breasts with the skin left on.
I season them, cook them on the grill. I always make extra so I can
use the leftover breast meat in chicken salad or whatever. The skin
from those breasts gets fried crisp and served as a snack. Mmmm...
Crunchy, salty and greasy.
Omelet
"jmcquown" <j_mc...@comcast.net> wrote:
Gods... To me, with a properly roasted whole chicken, the skin is the
best part! ;-d
Omelet
Kathleen <khhfmde...@charter.net> wrote:
Crunchy bits of heaven? <lol>
Dimitri
"jmcquown" <j_mc...@comcast.net> wrote in message
news:6kpqm8F...@mid.individual.net...
IIRC the chicken skins etc from Frying are called <sp> gribnits.
Dimitri
Blinky the Shark
> Our favorite form of chicken is de-boned breasts with the skin left on.
> I season them, cook them on the grill. I always make extra so I can
> use the leftover breast meat in chicken salad or whatever. The skin
> from those breasts gets fried crisp and served as a snack. Mmmm...
> Crunchy, salty and greasy.
And crunchy-salty-greasy *is* one of the Basic Food Groups, after all.
jmcquown
> In article <u6ode4ldbadtghfg7...@4ax.com>,
> Christine Dabney <arti...@ix.netcom.com> wrote:
>
>> On Fri, 3 Oct 2008 20:09:53 -0700 (PDT), bulka
>> <working.art...@gmail.com> wrote:
>>
>>
>>> For me, BSCB might as well be tofu or saitan. If I'm going to eat
>>> meat, it should taste like meat.
>>>
>>> When I buy chicken it is usually a 10# bag of leg quarters for about
>>> $7 - I get drumsticks and thighs and the backs make stock.
>>>
>>> mb
>>
>> Yes, those do have much more flavor. But sometimes a chicken breast
>> works best for something...either in terms of flavor, or texture.
>> At least that is my opinion. ;)
>>
>> Christine
>
> Especially if bacon wrapped. <g>
Or wrapped in proscuitto and slowly pan-fried in olive oil... okay, I might
use boneless chicken breast halves for that :) I'd still debone them
myself.
Jill
jmcquown
> In article <6kpqm8F...@mid.individual.net>,
> "jmcquown" <j_mc...@comcast.net> wrote:
>
>>> Sqwertz has pics tho' of fried chicken skins! I've never done that
>>> but I can only imagine it's superior to Chicharones...
>>
>> Heh. People eat pork rinds (I've been known to indulge from time to
>> time when I get a crunchy-salty craving) so why not chicken skins?
>> Wouldn't appeal to me in the least but whatever :)
>>
>
> best part! ;-d
Yeah, but you were talking about fried chicken skins, not whole roasted
chicken! Whole nuther animal (so to speak).
Jill
Christine Dabney
wrote:
>Huh. I like to hit the Mexican Market (Fiesta) for a lot of things.
>I'll have to look for boneless legs. Thanks!
The one we have is Pro's Ranch Market.
Christine
Omelet
"jmcquown" <j_mc...@comcast.net> wrote:
Okay, I've never tried Proscuitto, I'll confess.
What's it got over bacon other than being leaner? I'm curious. :-)
I really do want to try stuffing and baking some chicken breasts one of
these days, but am wondering of pork loin might not be better...
Omelet
Omelet
Christine Dabney <arti...@ix.netcom.com> wrote:
Not fair. We don't have one in Austin. :-(
But we do have MT's:
Christine Dabney
wrote:
>Okay, I've never tried Proscuitto, I'll confess.
>What's it got over bacon other than being leaner? I'm curious. :-)
It's one of the great hams of the world. Great for eating raw, or in
dishes...
http://en.wikipedia.org/wiki/Prosciutto
Christine
Omelet
Christine Dabney <arti...@ix.netcom.com> wrote:
Wow. :-)
Next time I make Eggs Benedict, I may have to seriously try that. Mom
always taught me to just use ham...
;-d
Thanks!
Peter
"Dimitri" <Dimi...@prodigy.net> wrote in message
news:2cyFk.3126$be....@nlpi061.nbdc.sbc.com...
>
> "Peter" <n...@mail.com> wrote in message
> news:daqdnYDwzotMM3vV...@giganews.com...
>>
>> "Dimitri" <Dimi...@prodigy.net> wrote in message
>> news:ItuFk.259$8_3...@flpi147.ffdc.sbc.com...
>>> Boneless Skinless Chicken Breast were on sale (8 Hour sale) for $1.79
>>> per pound. I was running low so I purchased my usual 10 lbs. Now BSCB
>>> can run from $5.00 per pound to $1.79 per pound. For the most part I
>>> don't see a lot of flavor difference between the brands/prices.
>>>
>>> How about you? Do you have a preference? Are the higher prices BSCB
>>> worth the difference in price?
>>>
>>> Dimitri
>>
>> on sale. They are usualy between $8 and $12 per lb non sale prices. I
>> do occasionaly find bone-in CB for $2 a lb though, which I do scoop up
>> and freeze, debone myself if the occasion calls for it.
>>
>> Even factoring in exchange rates (between 90 and 95 cents USD at the
>> moment), I have envy.
>
> But no health care costs.
>
> Dimitri
Well, we are taxed for it, but yes, everyone "in theory" has the same health
coverage.
James
> Dimitri wrote:
> > Boneless Skinless Chicken Breast were on sale (8 Hour sale) for $1.79 per
> > pound. I was running low so I purchased my usual 10 lbs. Now BSCB can run
> > from $5.00 per pound to $1.79 per pound. For the most part I don't see a
> > lot of flavor difference between the brands/prices.
>
> > How about you? Do you have a preference? Are the higher prices BSCB worth
> > the difference in price?
>
>
> were at a price similar to the one you report; but only because there were
> no boneless skinless thighs or legs; I don't find them superior.
>
> Snob-Deflector: Being perfectly capable of boning my own, I often don't
> buy boneless skinless chicken anythings. But when they're on sale, I
> can't resist the convenience.
>
> --
> Blinky
> Killing all posts from Google Groups
> The Usenet Improvement Project:http://improve-usenet.org
> Need a new news feed? http://blinkynet.net/comp/newfeed.html
I've found taste differences in brands but I still just get the
cheapest on sale.
jmcquown
My brother brought over some Boars Head proscuitto wrapped around mozzarella
for us to snack on. Good stuff!
Jill