Quarterly KFC Night

[Sqwertz]

Chicken thighs whacked in half and lightly coated in seasoned+salted
rice and tapioca flours twice, waiting 20 minutes before and after
the second coating.

https://i.postimg.cc/rF6hRjMf/KFC-Raw-Coated.jpg

PRO-TIP: Grind your salt and spices as finely as possible (I use a
small druggists mortar/pestle) so they stay suspended in the fine
flour mixture rather than falling or floating.

Fried 7 minutes at 325F in perfectly good soybean oil, then 2
minutes at 375F (2 batches, 2 times each).

https://i.postimg.cc/FzSDndgb/KFC-Fried.jpg

Toss in a mixture of (in volume order) water, soy sauce, gochujang
paste, brown sugar, toasted sesame oil, finely grated ginger, fresh
pressed garlic. Bring to quick low boil and thicken slightly with
corn starch.

https://i.postimg.cc/FR8TZgcs/KFC-Sauced.jpg

Pig out with cucumber kimchi. Wipe lens of camera before you take
pictures next time.

-sw

[bruce bowser]

I go by KFC sometimes. What's with that uber-processed "beyond" chicken they have? I wish they'd bring back the double-down.

[Dugite]

On Thu, 17 Feb 2022 01:49:34 -0800 (PST), bruce bowser
<bruce2...@gmail.com> wrote:
>
>I go by KFC sometimes. What's with that uber-processed "beyond" chicken they have? I wish they'd bring back the double-down.

All KFC chicken is tortured Frankenmeat. If you're worried about
animal welfare or "uber-processed" meat, don't eat fast food meat.

[Dugite]

[Gary]

On 2/16/2022 10:56 PM, Sqwertz wrote:
> Toss in a mixture of (in volume order) water, soy sauce, gochujang
> paste, brown sugar, toasted sesame oil, finely grated ginger, fresh
> pressed garlic. Bring to quick low boil and thicken slightly with
> corn starch.
>
> https://i.postimg.cc/FR8TZgcs/KFC-Sauced.jpg

Looks amazingly good, Steve. I'm saving this for your sauce mix. Looks
and sounds good although I'm not familiar with "gochujang paste."
Might be hard to find here (except from an asian market)? Would anything
else make a decent substitute for that?

[Gary]

KFC is not a real fast food restaurant. They are set up like that and
they serve quickly but that's where it ends.

Who knows if the chickens were tortured but they were NOT frankenmeat by
any definition.

Fresh chickens (not frozen) were delivered every day or 2.
Nice whole chickens, no blemishes. Just like what you get from a grocery
store.

I was the one that cut them all up into 9 pieces and bagged 2 per bag.
We had 6 very large pressure cookers that cooked 18 pieces each.

No weird ingredients added. Just flour and the 11(?) herbs and spice mix
in the flour. I forget if there was an egg wash involved.

Their cole slaw was also freshly made each day.

Back then served with soft warm dinner rolls not biscuits. The rolls
were much better, imo.

The mashed potatoes... never dealt with those but I do think they came
premade from somewhere else. The gravy too.

[Cindy Hamilton]

There's no real substitute for it; fermentation gives it a
very specific flavor.

My grocery store carries it in the ethnic food aisle.
I've seen this brand in several grocery stores:
<https://www.instacart.com/landing?product_id=17649095>
This is also likely to be readily available:
<https://www.walmart.com/ip/P-F-Chang-s-Home-Menu-Korean-Style-Gochujang-Hot-Sauce-10-oz/970597671>

The PF Chang product technically is a sauce prepared from gochujang,
but for you it'll be "close enough for jazz". It incorporates some
of the other ingredients that Sqwertz used.

Real gochujang is a very, very thick paste. These two products
are somewhat thinner.

--
Cindy Hamilton

[US Janet]

On Wed, 16 Feb 2022 21:56:01 -0600, Sqwertz <sqwe...@gmail.invalid>
wrote:

that looks really good.
Janet US

[Bryan Simmons]

On Thursday, February 17, 2022 at 3:53:46 AM UTC-6, Dugite wrote:

I'd prefer to see YOU tortured.

--Bryan

[Pamela]

On 12:37 17 Feb 2022, Gary said:

> REAL Dugite wrote:
>> On Thu, 17 Feb 2022 01:49:34 -0800 (PST), bruce bowser
>> <bruce2...@gmail.com> wrote:
>>>
>>> I go by KFC sometimes. What's with that uber-processed "beyond"
>>> chicken they have? I wish they'd bring back the double-down.
>>
>> All KFC chicken is tortured Frankenmeat. If you're worried about
>> animal welfare or "uber-processed" meat, don't eat fast food meat.
>
> KFC is not a real fast food restaurant. They are set up like that and
> they serve quickly but that's where it ends.
>
> Who knows if the chickens were tortured but they were NOT frankenmeat
> by any definition.
>
> Fresh chickens (not frozen) were delivered every day or 2.
> Nice whole chickens, no blemishes. Just like what you get from a
> grocery store.
>
> I was the one that cut them all up into 9 pieces and bagged 2 per
> bag. We had 6 very large pressure cookers that cooked 18 pieces each.

Surely the chicken arrives at the KFC restaurant already cut into pieces?

[Trurtle-Headed Sea Snake]

On Thu, 17 Feb 2022 07:37:36 -0500, Gary <g.ma...@att.net> wrote:

>REAL Dugite wrote:
>> On Thu, 17 Feb 2022 01:49:34 -0800 (PST), bruce bowser
>> <bruce2...@gmail.com> wrote:
>>>
>>> I go by KFC sometimes. What's with that uber-processed "beyond" chicken they have? I wish they'd bring back the double-down.
>>
>> All KFC chicken is tortured Frankenmeat. If you're worried about
>> animal welfare or "uber-processed" meat, don't eat fast food meat.
>
>KFC is not a real fast food restaurant. They are set up like that and
>they serve quickly but that's where it ends.

How is a KFC not a fast food joint?

>Who knows if the chickens were tortured but they were NOT frankenmeat by
>any definition.

Have you ever seen the inside of an industrial chicken factory? And by
tortured I don't mean that Bryan snuck into the factory to set their
feathers on fire with a lighter. I mean the general treatment these
industry chickens are exposed to, is torture.

>Fresh chickens (not frozen) were delivered every day or 2.
>Nice whole chickens, no blemishes. Just like what you get from a grocery
>store.

Which, unless you buy something better, is also tortured meat.

[Trurtle-Headed Sea Snake]

Yes, you have these disturbing fantasies.

[Trurtle-Headed Sea Snake]

With the ammonia sores removed.

[Bryan Simmons]

On Thursday, February 17, 2022 at 6:36:39 AM UTC-6, Gary wrote:
> REAL Dugite wrote:
> > On Thu, 17 Feb 2022 01:49:34 -0800 (PST), bruce bowser
> > <bruce2...@gmail.com> wrote:
> >>
> >> I go by KFC sometimes. What's with that uber-processed "beyond" chicken they have? I wish they'd bring back the double-down.
> >
> > All KFC chicken is tortured Frankenmeat. If you're worried about
> > animal welfare or "uber-processed" meat, don't eat fast food meat.
> KFC is not a real fast food restaurant. They are set up like that and
> they serve quickly but that's where it ends.
>
> Who knows if the chickens were tortured but they were NOT frankenmeat by
> any definition.
>
> Fresh chickens (not frozen) were delivered every day or 2.
> Nice whole chickens, no blemishes. Just like what you get from a grocery
> store.
>

Bruce calls grocery store chickens "tortured Frankenmeat."

>
> I was the one that cut them all up into 9 pieces and bagged 2 per bag.
> We had 6 very large pressure cookers that cooked 18 pieces each.
>
> No weird ingredients added. Just flour and the 11(?) herbs and spice mix
> in the flour. I forget if there was an egg wash involved.
>
> Their cole slaw was also freshly made each day.
>
> Back then served with soft warm dinner rolls not biscuits. The rolls
> were much better, imo.
>
> The mashed potatoes... never dealt with those but I do think they came
> premade from somewhere else. The gravy too.
>

The last time we ate at KFC is the last time ever.
Even the Original Recipe chicken wasn't good, and
everything else there has always been shitty.
Maybe the coleslaw is OK, as I wouldn't know. I
remember how KFC cut their chickens in 9 pieces,
while everyone else cut them in 8.

--Bryan

[Bryan Simmons]

These days I'm sure it does. I'd bet Gary worked there
30+ years ago.

--Bryan

[Trurtle-Headed Sea Snake]

We Dutch have a saying about froggers like yoos, which is KILL YOURSELF
you loser. no friends no real job no money no sex and no hope for the
future. Loser. Ghe Ghe Ghe.

[Trurtle-Headed Sea Snake]

[Trurtle-Headed Sea Snake]

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))))))))

[Turtle-Headed Sea Snake]

Ghe? Uhm, can you go into more detail? I don't get it

[dsi1]

On Thursday, February 17, 2022 at 2:08:52 AM UTC-10, Gary wrote:

> Looks amazingly good, Steve. I'm saving this for your sauce mix. Looks
> and sounds good although I'm not familiar with "gochujang paste."
> Might be hard to find here (except from an asian market)? Would anything
> else make a decent substitute for that?

Gochujang is the eminent sauce used by Koreans. They use it as a table sauce and for cooking. It's made with chili peppers, soybeans, and sugar. The fermented soybeans give it a distinct miso taste. My wife uses it to mix in with bibimbap. The first time we ordered Korean bibimbap on the mainland, it was served with some weak-ass sauce instead of gochujang. This greatly displeased my wife. I think the Koreans didn't want to serve a gochujang to a white girl.
If you like miso, spicy, and sweet, you might like gochujang. I have a tub of gochujang in the refrigerator but never opened it up. If you want something similar, mix up some ketchup, miso, and Sriracha.

[Sheldon Martin]

On Thu, 17 Feb 2022 10:52:10 Bryan Simmons wrote:

>On Thursday, February 17, 2022 Pamela wrote:
>> On 12:37 17 Feb 2022, Gary said:
>> > REAL Dugite wrote:

>> >> On Thu, 17 Feb 2022 bruce bowser wrote:
>> >>>
>> >>> I go by KFC sometimes. What's with that uber-processed "beyond"
>> >>> chicken they have? I wish they'd bring back the double-down.
>> >>
>> >> All KFC chicken is tortured Frankenmeat. If you're worried about
>> >> animal welfare or "uber-processed" meat, don't eat fast food meat.
>> >
>> > KFC is not a real fast food restaurant. They are set up like that and
>> > they serve quickly but that's where it ends.
>> >
>> > Who knows if the chickens were tortured but they were NOT frankenmeat
>> > by any definition.
>> >
>> > Fresh chickens (not frozen) were delivered every day or 2.
>> > Nice whole chickens, no blemishes. Just like what you get from a
>> > grocery store.
>> >
>> > I was the one that cut them all up into 9 pieces and bagged 2 per
>> > bag. We had 6 very large pressure cookers that cooked 18 pieces each.
>> Surely the chicken arrives at the KFC restaurant already cut into pieces?
>>
>These days I'm sure it does. I'd bet Gary worked there
>30+ years ago.
>

>Bryan wrote:

Basting KFC chickens is how Gary learned to paint.

[Leaf-scaled Sea Snake]

On Thu, 17 Feb 2022 14:54:36 -0500, Sheldon Martin <penm...@aol.com>
wrote:

lol

[Leaf-scaled Sea Snake]

[Leaf-scaled Sea Snake]

[Leaf-scaled Sea Snake]

[Leaf-scaled Sea Snake]

[dsi1]

Back in your day, the chickens were cut in a normal, natural, fashion. These days, whole chickens are cut to save a few bucks and the breast and thigh pieces come out pretty weird. In no way would a home cook cut up a chicken the way these skanky fast food chicken sellers cut theirs. These days, KFC mostly sells sadness and a longing for the past.

https://photos.app.goo.gl/3dbhxzouz1NsTWc69

[bruce bowser]

The barbecued chicken they served back in the mid-70's was OK, too.

[bruce bowser]

Hey! I'm wondering about a lot of new stuff around here. Heavens Tomergatroid. I see someone in Hawai'i has come up with some new bottled water called ... Waiakea? Did I say that right? Volcanic water?

[Horned Sea Snake]

[Horned Sea Snake]

[Horned Sea Snake]

[Horned Sea Snake]

[Horned Sea Snake]

[Horned Sea Snake]

[Horned Sea Snake]

Pamela wrote:
> On 12:37 17 Feb 2022, Gary said:
>

>> REAL Dugite wrote:
>>> On Thu, 17 Feb 2022 01:49:34 -0800 (PST), bruce bowser
>>> <bruce2...@gmail.com> wrote:
>>>>
>>>> I go by KFC sometimes. What's with that uber-processed "beyond"
>>>> chicken they have? I wish they'd bring back the double-down.
>>>
>>> All KFC chicken is tortured Frankenmeat. If you're worried about
>>> animal welfare or "uber-processed" meat, don't eat fast food meat.
>>
>> KFC is not a real fast food restaurant. They are set up like that and
>> they serve quickly but that's where it ends.
>>
>> Who knows if the chickens were tortured but they were NOT frankenmeat
>> by any definition.
>>
>> Fresh chickens (not frozen) were delivered every day or 2.
>> Nice whole chickens, no blemishes. Just like what you get from a
>> grocery store.
>>

>> I was the one that cut them all up into 9 pieces and bagged 2 per
>> bag. We had 6 very large pressure cookers that cooked 18 pieces each.
>

> Surely the chicken arrives at the KFC restaurant already cut into pieces?
>

[Horned Sea Snake]

Bryan Simmons wrote:

> On Thursday, February 17, 2022 at 3:53:46 AM UTC-6, Dugite wrote:
>> On Thu, 17 Feb 2022 01:49:34 -0800 (PST), bruce bowser
>> <bruce2...@gmail.com> wrote:
>>>
>>> I go by KFC sometimes. What's with that uber-processed "beyond" chicken they have? I wish they'd bring back the double-down.
>> All KFC chicken is tortured Frankenmeat. If you're worried about
>> animal welfare or "uber-processed" meat, don't eat fast food meat.
>>

> I'd prefer to see YOU tortured.
>

> --Bryan

[dsi1]

If it's anything other than bottled tap water that would be news to me. The water we get is mostly filtered through volcanic rock. It takes decades for water to reach the water table. I used to dump used motor oil in my backyard. That was probably a mistake.

[Small-headed Sea Snake]

[Small-headed Sea Snake]

[Small-headed Sea Snake]

Bryan Simmons wrote:

> On Thursday, February 17, 2022 at 6:36:39 AM UTC-6, Gary wrote:
>> REAL Dugite wrote:
>>> On Thu, 17 Feb 2022 01:49:34 -0800 (PST), bruce bowser
>>> <bruce2...@gmail.com> wrote:
>>>>
>>>> I go by KFC sometimes. What's with that uber-processed "beyond" chicken they have? I wish they'd bring back the double-down.
>>>
>>> All KFC chicken is tortured Frankenmeat. If you're worried about
>>> animal welfare or "uber-processed" meat, don't eat fast food meat.
>> KFC is not a real fast food restaurant. They are set up like that and
>> they serve quickly but that's where it ends.
>>
>> Who knows if the chickens were tortured but they were NOT frankenmeat by
>> any definition.
>>
>> Fresh chickens (not frozen) were delivered every day or 2.
>> Nice whole chickens, no blemishes. Just like what you get from a grocery
>> store.
>>

> Bruce calls grocery store chickens "tortured Frankenmeat."
>>

>> I was the one that cut them all up into 9 pieces and bagged 2 per bag.
>> We had 6 very large pressure cookers that cooked 18 pieces each.
>>
>> No weird ingredients added. Just flour and the 11(?) herbs and spice mix
>> in the flour. I forget if there was an egg wash involved.
>>
>> Their cole slaw was also freshly made each day.
>>
>> Back then served with soft warm dinner rolls not biscuits. The rolls
>> were much better, imo.
>>
>> The mashed potatoes... never dealt with those but I do think they came
>> premade from somewhere else. The gravy too.
>>

> The last time we ate at KFC is the last time ever.
> Even the Original Recipe chicken wasn't good, and
> everything else there has always been shitty.
> Maybe the coleslaw is OK, as I wouldn't know. I
> remember how KFC cut their chickens in 9 pieces,
> while everyone else cut them in 8.
>
> --Bryan

[Small-headed Sea Snake]

dsi1 wrote:
> On Thursday, February 17, 2022 at 10:27:28 AM UTC-10, bruce bowser wrote:
>> On Thursday, February 17, 2022 at 3:15:24 PM UTC-5, dsi1 wrote:
>>> On Thursday, February 17, 2022 at 2:36:39 AM UTC-10, Gary wrote:
>>>> REAL Dugite wrote:
>>>>> On Thu, 17 Feb 2022 01:49:34 -0800 (PST), bruce bowser
>>>>> <bruce2...@gmail.com> wrote:
>>>>>>
>>>>>> I go by KFC sometimes. What's with that uber-processed "beyond" chicken they have? I wish they'd bring back the double-down.
>>>>>
>>>>> All KFC chicken is tortured Frankenmeat. If you're worried about
>>>>> animal welfare or "uber-processed" meat, don't eat fast food meat.
>>>> KFC is not a real fast food restaurant. They are set up like that and
>>>> they serve quickly but that's where it ends.
>>>>
>>>> Who knows if the chickens were tortured but they were NOT frankenmeat by
>>>> any definition.
>>>>
>>>> Fresh chickens (not frozen) were delivered every day or 2.
>>>> Nice whole chickens, no blemishes. Just like what you get from a grocery
>>>> store.
>>>>
>>>> I was the one that cut them all up into 9 pieces and bagged 2 per bag.
>>>> We had 6 very large pressure cookers that cooked 18 pieces each.
>>>>
>>>> No weird ingredients added. Just flour and the 11(?) herbs and spice mix
>>>> in the flour. I forget if there was an egg wash involved.

>>>>Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))

>>>> Their cole slaw was also freshly made each day.
>>>>
>>>> Back then served with soft warm dinner rolls not biscuits. The rolls
>>>> were much better, imo.
>>>>
>>>> The mashed potatoes... never dealt with those but I do think they came
>>>> premade from somewhere else. The gravy too.
>>> Back in your day, the chickens were cut in a normal, natural, fashion. These days, whole chickens are cut to save a few bucks and the breast and thigh pieces come out pretty weird. In no way would a home cook cut up a chicken the way these skanky fast food chicken sellers cut theirs. These days, KFC mostly sells sadness and a longing for the past.
>>>
>>> https://photos.app.goo.gl/3dbhxzouz1NsTWc69
>> Hey! I'm wondering about a lot of new stuff around here. Heavens Tomergatroid. I see someone in Hawai'i has come up with some new bottled water called ... Waiakea? Did I say that right? Volcanic water?
>
> If it's anything other than bottled tap water that would be news to me. The water we get is mostly filtered through volcanic rock. It takes decades for water to reach the water table. I used to dump used motor oil in my backyard. That was probably a mistake.
>

[Yellow-bellied Sea Snake]

[Yellow-bellied Sea Snake]

[Yellow-bellied Sea Snake]

Sqwertz wrote:
> Chicken thighs whacked in half and lightly coated in seasoned+salted
> rice and tapioca flours twice, waiting 20 minutes before and after
> the second coating.
>
> https://i.postimg.cc/rF6hRjMf/KFC-Raw-Coated.jpg
>
> PRO-TIP: Grind your salt and spices as finely as possible (I use a
> small druggists mortar/pestle) so they stay suspended in the fine
> flour mixture rather than falling or floating.
>
> Fried 7 minutes at 325F in perfectly good soybean oil, then 2
> minutes at 375F (2 batches, 2 times each).
>
> https://i.postimg.cc/FzSDndgb/KFC-Fried.jpg
>
> Toss in a mixture of (in volume order) water, soy sauce, gochujang
> paste, brown sugar, toasted sesame oil, finely grated ginger, fresh
> pressed garlic. Bring to quick low boil and thicken slightly with
> corn starch.
>
> https://i.postimg.cc/FR8TZgcs/KFC-Sauced.jpg
>
> Pig out with cucumber kimchi. Wipe lens of camera before you take
> pictures next time.
>
> -sw

[Yellow-bellied Sea Snake]

Sqwertz wrote:
> Chicken thighs whacked in half and lightly coated in seasoned+salted
> rice and tapioca flours twice, waiting 20 minutes before and after
> the second coating.
>
> https://i.postimg.cc/rF6hRjMf/KFC-Raw-Coated.jpg
>
> PRO-TIP: Grind your salt and spices as finely as possible (I use a
> small druggists mortar/pestle) so they stay suspended in the fine
> flour mixture rather than falling or floating.
>
> Fried 7 minutes at 325

Ghe? Uhm, can you go into more detail? I don't get itF in perfectly good

[Thomas]

Trianuglation equals strangulation. Time to spare

[Elegant Sea Snake]

[Sqwertz]

On Thu, 17 Feb 2022 03:34:44 -0800 (PST), Dugite wrote:

> On Thursday, February 17, 2022 at 3:53:46 AM UTC-6, Dugite wrote:
>> On Thu, 17 Feb 2022 01:49:34 -0800 (PST), bruce bowser
>> <bruce2...@gmail.com> wrote:
>>>
>>>I go by KFC sometimes. What's with that uber-processed "beyond" chicken they have? I wish they'd bring back the double-down.
>> All KFC chicken is tortured Frankenmeat. If you're worried about
>> animal welfare or "uber-processed" meat, don't eat fast food meat.
>
> All KFC chicken is tortured Frankenmeat. If you're worried about
> animal welfare or "uber-processed" meat, don't eat fast food meat.

Except you dumbasses don't realize that the "K" in here stands for
"Korean".

DUH!!

-sw

[Sqwertz]

On Thu, 17 Feb 2022 18:01:53 GMT, Pamela wrote:

> On 12:37 17 Feb 2022, Gary said:
>

>> I was the one that cut them all up into 9 pieces and bagged 2 per
>> bag. We had 6 very large pressure cookers that cooked 18 pieces each.
>

> Surely the chicken arrives at the KFC restaurant already cut into pieces?

By now it surely does. They have all sort of fancy conveyors and
cutting machines that chop those birds up. Beef cutting even uses
x-rays to laser-guide robotic cutters around the bones. That's why
racks of beef back ribs have no meat on them anymore. Rib roasts
sell for 2X as much as rib racks, so more meat left on the rib
roasts means twice the retail price.

-sw

[Sqwertz]

On Thu, 17 Feb 2022 18:01:53 GMT, Pamela wrote:

> On 12:37 17 Feb 2022, Gary said:
>
>> I was the one that cut them all up into 9 pieces and bagged 2 per
>> bag. We had 6 very large pressure cookers that cooked 18 pieces each.
>
> Surely the chicken arrives at the KFC restaurant already cut into pieces?

Oh, not to mention the liability of having sharp knives around
inexperienced fast food workers. Fast food places don't have knives.

-sw

[Sqwertz]

On Thu, 17 Feb 2022 11:24:29 -0800 (PST), dsi1 wrote:

> Gochujang is the eminent sauce used by Koreans. They use it as a
> table sauce and for cooking. It's made with chili peppers,
> soybeans, and sugar. The fermented soybeans give it a distinct
> miso taste. My wife uses it to mix in with bibimbap. The first
> time we ordered Korean bibimbap on the mainland, it was served
> with some weak-ass sauce instead of gochujang. This greatly
> displeased my wife. I think the Koreans didn't want to serve a
> gochujang to a white girl. If you like miso, spicy, and sweet,
> you might like gochujang. I have a tub of gochujang in the
> refrigerator but never opened it up. If you want something
> similar, mix up some ketchup, miso, and Sriracha.

Ugh. Don't listen to this guy.

-sw

[Pygmy Python]

[Scrub Python]

[Scrub Python]

[Gary]

Bryan Simmons wrote:

> Pamela wrote:
>> Gary said:
>>> I was the one that cut them all up into 9 pieces and bagged 2 per
>>> bag. We had 6 very large pressure cookers that cooked 18 pieces each.
>> Surely the chicken arrives at the KFC restaurant already cut into pieces?
>>

> These days I'm sure it does. I'd bet Gary worked there
> 30+ years ago.

Keep going, Bryan. It was over 50 years ago - summer of 1971.
My summer job right after graduating HS and before starting college.
Just a community college, nothing fancy.

Who knows what they do now? I know they stopped using the 6 large
pressure cookers long ago and switched to a larger (all in one) pressure
fryer. They changed cooking oil too. I think it was lard back in my day.

No doubt, the chicken comes already cut these days. Or maybe not. It
wasn't any big deal to do it instore.

[Gary]

Bryan Simmons wrote:
> The last time we ate at KFC is the last time ever.
> Even the Original Recipe chicken wasn't good, and
> everything else there has always been shitty.
> Maybe the coleslaw is OK, as I wouldn't know.

This is a common RFC food review about any commercial food.
That's why I often call "all y'all" picky eaters. ;)
Last time I went there (at least 5 years ago) I got 4 pieces of chicken
(2 thighs and 2 drums), 2 sides (coleslaw + mashed potatoes w/gravy),
and two of those damn biscuits for $5.98 plus tax ($7 or so total)
I loved it all. Absolutely delicious.

> I
> remember how KFC cut their chickens in 9 pieces,
> while everyone else cut them in 8.

The 9th piece (called the keel) is that triangular tip of the breast
meat that hangs over the body cavity. It's a good chunk of meat with
just small bit of cartilage down the center.

[Gary]

dsi1 wrote:
> Back in your day, the chickens were cut in a normal, natural, fashion. These days, whole chickens are cut to save a few bucks and the breast and thigh pieces come out pretty weird. In no way would a home cook cut up a chicken the way these skanky fast food chicken sellers cut theirs. These days, KFC mostly sells sadness and a longing for the past.
>
> https://photos.app.goo.gl/3dbhxzouz1NsTWc69

That *does* look pretty bleak.

[Gary]

Even worse there than your scenario, Steve.
No knives used.

The cutting table for the chicken had a machine with an open spinning
circular blade. Same as a deli uses to slice cold cuts only no safety guard.

Open spinning blade. Had a metal bar right underneath to rest the
chicken on as you cut it. That was it and yes...Danger Will Robinson!

I was shown how to cut the chicken and sternly warned not to ever be
distracted while I did that job.

It would be so easy to slice off fingers or even your whole hand just in
half a second if you weren't paying very close attention.

It was fun to do though and I did them all for the few months that I
worked there. I volunteered for it.

I doubt they allow that now. Slicing the chickens are probably all
automated these days.

[dsi1]

A good rule of thumb is to never operate a drill press when your wife is in a coma in a hospital. My dad lost his finger doing this. He didn't cut his finger off. When his glove got caught in that infernal machine, he pulled it off. It was at this time that he decided to retire. I think that was a smart move.

[Pamela]

That leaves less for mechanically separated meat.

I'm not sure if that's a good thing or bad.

[Sqwertz]

On Fri, 18 Feb 2022 17:39:00 GMT, Pamela wrote:

> On 04:20 18 Feb 2022, Sqwertz said:
>
>> On Thu, 17 Feb 2022 18:01:53 GMT, Pamela wrote:
>>
>>> On 12:37 17 Feb 2022, Gary said:
>>>
>>>> I was the one that cut them all up into 9 pieces and bagged 2 per
>>>> bag. We had 6 very large pressure cookers that cooked 18 pieces
>>>> each.
>>>
>>> Surely the chicken arrives at the KFC restaurant already cut into
>>> pieces?
>>
>> By now it surely does. They have all sort of fancy conveyors and
>> cutting machines that chop those birds up. Beef cutting even uses
>> x-rays to laser-guide robotic cutters around the bones. That's why
>> racks of beef back ribs have no meat on them anymore. Rib roasts
>> sell for 2X as much as rib racks, so more meat left on the rib
>> roasts means twice the retail price.

>

> That leaves less for mechanically separated meat.

The U.S. and U.K. have laws prohibiting mechanically separated beef
due to BSE possibly being released from inside the bones. And pork
bones splinter too easily. So mechanical separation is usually just
reserved for poultry.

-sw (The Meat Man)

[Numbax]

[Michael Trew]

On 2/18/2022 4:08, Gary wrote:
> Bryan Simmons wrote:
>> The last time we ate at KFC is the last time ever.
>> Even the Original Recipe chicken wasn't good, and
>> everything else there has always been shitty.
>> Maybe the coleslaw is OK, as I wouldn't know.
>
> This is a common RFC food review about any commercial food.
> That's why I often call "all y'all" picky eaters. ;)
> Last time I went there (at least 5 years ago) I got 4 pieces of chicken
> (2 thighs and 2 drums), 2 sides (coleslaw + mashed potatoes w/gravy),
> and two of those damn biscuits for $5.98 plus tax ($7 or so total)
> I loved it all. Absolutely delicious.

They have jacked the prices through the roof now. I typically don't
care to make fried chicken at home, so the few times per year that we
got the craving for it, I'd get an 8 piece bucket of fried chicken at
KFC. It came with potatoes/gravy, coleslaw, and 4 biscuits. My former
girlfriend liked the coleslaw, so I gave it to her. It was easily made
into two dinner for two days at $20, so $5/person/meal.

The last time that I went (once in the last 6 months), the same meal is
now $32. You can't even get an individual meal for less than $10 as
you've described for $6. No thanks, not worth it... I'll just make a
mess at home if I really want fried chicken.

[Fumbax]

Uhm, Yes. Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))

[dsi1]

Back in the 60's ad 70's, your daddy could pick up a bucket of chicken with mashed potatoes, gravy, and coleslaw for a few bucks and bring it home to the family. This would make him feel great to provide a meal that made his family happy and well fed for a very fair price. They didn't have any biscuits back in those days but who cares? He came out looking like a hero back in the day.
These days, this daddy feels like he spent a lot of bucks for a substandard product. I wouldn't mind spending the bucks but I can't even tell what the heck piece of chicken I'm pulling out of that bucket. The days of buying a bucket of KFC and feeling happy are long gone. That's the breaks.

[songbird]

dsi1 wrote:
...

> Back in the 60's ad 70's, your daddy could pick up a bucket of chicken with mashed potatoes, gravy, and coleslaw for a few bucks and bring it home to the family. This would make him feel great to provide a meal that made his family happy and well fed for a very fair price. They didn't have any biscuits back in those days but who cares? He came out looking like a hero back in the day.

i never remember a time when there weren't biscuits along
with the rest of it. Dad did like KFC and probably still does.
i haven't had any in probably at least five years and perhaps
closer to ten now.

...


songbird

[dsi1]

Your experience with KFC started after biscuits were introduced. I used to love KFC but these days I can always count on being disappointed.

[GM]

Uh, speaking of "breaks", you should fix your word wrap...

😎

--
GM

[Cindy Hamilton]

On 2022-02-20, songbird <song...@anthive.com> wrote:
>
> i never remember a time when there weren't biscuits along
> with the rest of it. Dad did like KFC and probably still does.
> i haven't had any in probably at least five years and perhaps
> closer to ten now.

I remember dinner rolls rather than biscuits, maybe 50 years ago.

--
Cindy Hamilton

[Gary]

They aren't that good to pay those prices.
Better to find a grocery that offers good rotisserie whole chickens for
about 5-6 dollars each. Or just cook your own.

[Bryan Simmons]

Get the Popeyes app. 1 breast, 1 thigh, one wing,
2 legs, two small sides and 2 biscuits for $8.99.
For the sides, make at least one of them red
beans and rice. Always order the spicy chicken.
It's not very spicy, but it's delicious. That's 2
meals (or 1 meal and a nice snack) for $8.99.

KFC Original recipe is *not* their original recipe.
It's nothing like it was when Gary worked there.
It's not as crappy as Church's, but it's pretty low
on the fried chicken scale.

--Bryan

[Sheldon Martin]

We don't eat chicken in any form very often, maybe four times a year.
mostly it's skinless boneless breasts that I slice each into three
cutlets, season, and fry. Once a year I'll buy a large (7 lb) oven
roaster, perhaps 5-6 dollars, goes in the oven on a V rack... serves
us well for three meals. And about once a year we'll buy a rotisserie
chicken, but we go to the same store as many stores make them too
salty. Neither of us has ever been to a KFC... we don't like breaded
food and theirs looks like more breading than chicken. The closest we
come to eating a lot of chicken is that we eat a lot of eggs... last
night was a dozen egg asparagus fritata, enough for dinner tonight
too. Asparagus fritata is really no work other than removing the
tough ends, slicing each into four sections and sauteing in butter
isn't work. Cracking a dozen eggs into a glass bowl is a quick job
and beating them with my KitchenAid hand mixer is no work at all, the
beaters pop right out for a quick hand wash. I got rid of the
KitchenAid stand mixer, was just a space wasting dust collecter that I
don't miss at all, rarely used that behemoth.

[Dave Smith]

On 2022-02-20 9:51 a.m., Sheldon Martin wrote:


> We don't eat chicken in any form very often, maybe four times a year.
> mostly it's skinless boneless breasts that I slice each into three
> cutlets, season, and fry.

I am your polar opposite. We have chicken at least four times a week. I
love chicken and there are so many ways to prepare it, all quick and easy.

[Jumbax]

[cshenk]

Wierd but I remember that. Could have been regional but the biscuits
came in something like 30 years ago?

[Kumbax]

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))

[Michael Trew]

I agree about the prices. I'll gladly roast a chicken (like the
rotisserie ones), but breaded fried chicken is very different from that.

> Get the Popeyes app. 1 breast, 1 thigh, one wing,
> 2 legs, two small sides and 2 biscuits for $8.99.
> For the sides, make at least one of them red
> beans and rice. Always order the spicy chicken.
> It's not very spicy, but it's delicious. That's 2
> meals (or 1 meal and a nice snack) for $8.99.
>
> KFC Original recipe is *not* their original recipe.
> It's nothing like it was when Gary worked there.
> It's not as crappy as Church's, but it's pretty low
> on the fried chicken scale.
>
> --Bryan

I've heard of people who like Church's, but I've never been to one.
Unfortunately, I don't do apps. I have had Popeye's chicken once or
twice before, but it's been a long time. Seemed pretty good.

[Michael Trew]

I agree, and it's cheap too, although I don't have it that often. Maybe
twice per week. I like to get a whole chicken, and after I've had my
fill, turn the rest into broth/soup.

[Mumbax]

Ghe?? Uhm, I dont ghet it?!?

[Mumbax]

[bruce bowser]

Ha! Talk about weird? They now have something they call "Beyond Fried Chicken"

[Numbax]

Uhm, Yes. Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :))))

[dsi1]

I've eaten at Church's. I used to love Church's fried chicken. It was very juicy chicken. My guess is Church's Chicken's thing is chicken injected with special chicken juice.
These days, the idea of eating that chicken makes me feel sick. I don't know why. My guess is God only wants people to eat their quota of Church's chicken and then that's it. Who are we to question his mysterious ways?

[dsi1]

That would be about right - according to this photo from the 60's.

https://d3h6k4kfl8m9p0.cloudfront.net/stories/kYen16gOg0PGW2XIadirNA.jpg

[dsi1]

Plant based chicken nuggets would be a good choice for McDonald's or KFC to get into selling. Chicken nuggets never did seem like it was real chicken anyways.

[Pumbax]

[Mike Duffy]

On Sun, 20 Feb 2022 14:44:19 -0800, dsi1 wrote:

> https://d3h6k4kfl8m9p0.cloudfront.net/stories/kYen16gOg0PGW2XIadirNA.jpg

Livers & Gizzards! Now I feel what Michael is always pining for.

[dsi1]

The weird thing is that those are the most expensive side orders on the menu. That don't seem right!

[Dave Smith]

I think Col. Sanders is the reason I have an aversion to fried chicken.
I have tried Church's once, but as near as I can figure, that was
about 35 years ago. I remember that it was better than KFC.

[Qumbax]

And Subway's chicken was partially tofu. Nobody noticed. The world is
ready for tofu chicken.

[Qumbax]

We Dutch have a saying about froggers like yoos, which is KILL YOURSELF
you loser. no friends no real job no money no sex and no hope for the
future. Loser. Ghe Ghe Ghe.

[Rumbax]

[dsi1]

I used to think that too. These days, I'm not too sure. We just got a Chick-fil-A on this rock so I'll have to see what all the fuss is about. My wife says she won't eat there on general principle but I think that's a little silly. OTOH I'm not LGBT etc.

[songbird]

dsi1 wrote:
...

> Plant based chicken nuggets would be a good choice for McDonald's or KFC to get into selling. Chicken nuggets never did seem like it was real chicken anyways.

LOL no kidding. remember parts is parts?


songbird

[dsi1]

We ate at Burger King this evening. I ate some jalapeno/cheese poppers, onion rings, and a bite of my wife's plant based burger. I was dismayed to find that the onion rings were an extruded product. The poppers were some kind of extruded mix of chopped peppers and process cheese. The onion rings had a weird gummy mouth feel. The poppers had a mouth feel that was remarkably similar. The plant-based burger didn't taste much like meat. The good news is that I didn't feel ill as I usually do after eating at that joint. Yay!

[Cindy Hamilton]

Why wouldn't those proteins be more expensive than, say, potato salad?

--
Cindy Hamilton

[Sumbax]

But why the most expensive, knowing that 80% of the population won't
touch them?

[Ophelia]

I don't like chicken or most meat actually. i cook it for D. of course.
I've never tried tofu.

[Sumbax]

On Mon, 21 Feb 2022 10:03:03 +0000, Ophelia <Oph...@elsinore.me.uk>
wrote:

It doesn't taste of much on its own, but it takes on flavours well
that you add to it. Call it a blank canvas :) Not that we have it
often, by the way.