Chicken Thigh Picatta

[Sqwertz]

Fuck those titties, thighs are where its at!

https://i.postimg.cc/wjQncjKQ/Chicken-Thigh-Picatta.jpg

Bonus round: For all you cable installers, How much cat5e cable is
left in this 1000 ft box (box measures 14" x 14" x 8")

https://i.postimg.cc/66Zjfpn4/Cat5e-Cable.jpg
https://i.postimg.cc/NFRdsdBk/Cat5e-Cable-2.jpg

Or would you rather guess the number of rooster testicles in this
package?

https://www.reddit.com/r/meat/comments/vqsis7/whats_the_generally_preferred_method_cough_for/

-sw

[Sqwertz]

On Tue, 4 Apr 2023 11:23:47 -0500, Sqwertz wrote:

> Fuck those titties, thighs are where its at!
>
> https://i.postimg.cc/wjQncjKQ/Chicken-Thigh-Picatta.jpg

Oh, I threw in some Mustgovian Krab at the last minute. Making it
"Surf and Turf better than Banquet!".

-sw

[%]

Sqwertz wrote:
> Fuck those titties, thighs are where its at!
>
> https://i.postimg.cc/wjQncjKQ/Chicken-Thigh-Picatta.jpg
>

> -sw
>
Looks like vomit, dwarf.

[Bruce]

Eew. A "graphic image" warning wouldn't have gone astray, this early
in the morning.

[Ed P]

On 4/4/2023 12:23 PM, Sqwertz wrote:
> Fuck those titties, thighs are where its at!
>
> https://i.postimg.cc/wjQncjKQ/Chicken-Thigh-Picatta.jpg
>

White rice? The Piccata Police will be after you.

[Bruce]

Or the health police.

[Sqwertz]

I didn't even relate it to being Italian. But I just got a 20lb
bag of basmati from Amazon for $15, noodles didn't even cross my
mind.

I also spelled it wrong and used chicken thighs instead of
breasts. But I Paypal Cosa Nostra $14.95/year for times like this.

-sw

[Thomas]

What did you make in the post Guess the sie dish post that is over 100 posts without an answer?

[Thomas]

There is at least 840 to go if any was used at all. Cable, not balls.

[Sqwertz]

On Tue, 4 Apr 2023 14:08:09 -0700 (PDT), Thomas wrote:

> What did you make in the post Guess the sie dish post that is over 100 posts without an answer?

I don't remember the post.... Oh, you mean the lemons next to the
bag of rice?

I'll guess... hmmmm.... Lemon Rice? It was featured in my nexct
post after that:

"Dry rub brine 48 hours, cooked at 136.8 5.5 hours then seared
under 550F broiler. Served with LEMON RICE (duh!)....

https://i.postimg.cc/yYk0Fq5L/Leg-of-Lamb-Roast.jpg
https://i.postimg.cc/qMSywbH4/Lemon-Rice-Peeklaff.jpg
https://i.postimg.cc/PJqY30qr/Lamd-and-Rice-Plated.jpg "

-sw

[Thomas]

Not so sure. The lemons were for a drink, not to be included in the guess. But I guess can put my wonderment to rest now.

[B. Server]

Thighs. A far better choice for damned near any chicken recipe.

--bs

On Tue, 4 Apr 2023 15:57:29 -0500, Sqwertz <sqwe...@gmail.compost>
wrote:

[itsjoan...@webtv.net]

On Tuesday, April 4, 2023 at 5:18:55 PM UTC-5, B. Server wrote:
>
> Thighs. A far better choice for damned near any chicken recipe.
>
> --bs
>

They're not even a choice at my house.

[Sqwertz]

No, there was a gallon of lemonade there as well. That was for
lemon ferment soda. But it didn't ferment (probably due to
undisclosed preservatives). So I used most of the 6lbs of lemons
to make lemon soda (using champagne yeast).

-sw

[Sqwertz]

On Tue, 04 Apr 2023 17:18:38 -0500, B. Server wrote:

> Thighs. A far better choice for damned near any chicken recipe.

Yep. he only time I eat breast is when they come on the whole
chickens (and amazingly, that's more often than not ;-)
Spatchcocking cooks them perfectly.

-sw

[Sqwertz]

On Tue, 4 Apr 2023 17:45:21 -0700 (PDT), itsjoan...@webtv.net
wrote:

Thighs or breasts? 80% of the chicken I buy is thighs. 10%
whole chickens and 10% cheapo leg quarters (which are half
thighs).

-sw

[jmcquown]

On 4/4/2023 12:23 PM, Sqwertz wrote:

> Fuck those titties, thighs are where its at!
>
> https://i.postimg.cc/wjQncjKQ/Chicken-Thigh-Picatta.jpg
>

Nice. I prefer flattened chicken thighs with the caper sauce to
flattened chicken breast halves or chicken cutlets for piccata.
Although frankly, the last time I made this dish it was fish (sole) piccata.

Jill

[Bruce]

On Tue, 4 Apr 2023 22:11:11 -0400, jmcquown <j_mc...@comcast.net>
wrote:

It's a bit painful to see you all talk about how wonderfully you all
prepare chicken, knowing that what you buy is the cheapest of the
cheapest low quality tortured factory chicken.

[itsjoan...@webtv.net]

Thighs are not a choice at my house.

[Leonard Blaisdell]

On 2023-04-05, Bruce <Br...@invalid.invalid> wrote:

> It's a bit painful to see you all talk about how wonderfully you all
> prepare chicken, knowing that what you buy is the cheapest of the
> cheapest low quality tortured factory chicken.

Your opinion matters!

[Bruce]

On 6 Apr 2023 02:17:41 GMT, Leonard Blaisdell

:)

[Michael Trew]

Why not? To each their own, but I think the dark meat has better
flavor. I'll take chicken thighs over breast meat any day.

[Thomas Joseph]

Michael Trew wrote:

> Why not? To each their own, but I think the dark meat has better
> flavor. I'll take chicken thighs over breast meat any day.

Chickens wish more people liked dark over white meat as they
can live without their legs but would die without their breasts.
I think the most elegant part of the chicken is it's heart. Have
you ever had chicken hearts? My grandmother made them and
they were fantastic on rice. Very tender. But from the standpoint
of luxury or outright snobbery, although organ meats are considered
low on the meat scale by most, when it comes to eating a dish of
chicken hearts you have to take into consideration how many chickens
had to die to make this one dish possible? You eat a breast, one
chicken had to die to make it happen. You eat plate of of chicken
hearts, a dozen or more chickens had to die to make it happen.

I don't argue white vs dark meat, I think it depends on the dish.

[itsjoan...@webtv.net]

That slick mouth feel just makes me shudder, but legs don't elicit
that reaction.

[itsjoan...@webtv.net]

On Wednesday, April 5, 2023 at 11:45:48 PM UTC-5, Thomas Joseph wrote:
>
> I think the most elegant part of the chicken is it's heart. Have
> you ever had chicken hearts? My grandmother made them and
> they were fantastic on rice. Very tender.
>

They always come across as rubbery to me. Maybe they were overcooked,
I never inquired as I just passed on that dish. If giblet gravy has chopped
heart in it, I just fish around them to get a bit of gravy or just pass by that
as well.

[Cindy Hamilton]

Slimy mouthfeel.

A properly cooked chicken breast has plenty of flavor.

--
Cindy Hamilton

[dsi1]

Indeed, I don't cook chicken breast very often, but by the time I get though with them, they have plenty of flavor alright.

https://photos.app.goo.gl/Abyoa39j5JtWWBt59

[Gary]

Your chicken breast meat does indeed look tasty but you probably won't
taste the mild breast flavor with all that tasty sauce.

I agree with Cindy here. A properly cooked chicken breast has a very
unique flavor that is delicious. Nothing but breast meat and a nip of
salt. Overcook one and you can lose that flavor quickly.

Right out of the pan or oven, I prefer the stronger dark meat to eat
right away but it does seem a bit slimy on a chicken sandwich.

[Cindy Hamilton]

Looks tasty. I find a little salt and a few minutes on the grill is
sufficient. However, life isn't about what's "sufficient"; I have
a ton of ways to dress up chicken breast should the mood strike me.
Everything from a little butter to a multi-spice curry.

--
Cindy Hamilton

[Dave Smith]

It is also more tolerant of over cooking.

[dsi1]

I don't typically buy chicken breast but it works great in a dish like lemongrass chicken or a stir-fried dish where the chicken is fried at high heat. The chicken is cooked in about a minute and it tends to be spicy. Other than that, there not much I can do with a chicken breast.
Most of the chicken eaten here is chicken thighs. Fried chicken is popular in the US but in Hawaii, chicken katsu is king. Hail to the king, baby.

https://mindfulnessmemories.com/hawaii-chicken-katsu/

[dsi1]

We eat a lot of chicken thighs on this rock. Not so much breast though. In Japan, chicken thighs are more expensive than chicken breast. I suppose if chicken breast was cheaper than thighs, I'd eat more breast.

[itsjoan...@webtv.net]

On Thursday, April 6, 2023 at 4:05:26 AM UTC-5, Cindy Hamilton wrote:
>
> On 2023-04-06, Michael Trew <michae...@att.net> wrote:
> >
> > On 4/5/2023 1:26, itsjoan...@webtv.net wrote:
> >>>
> >> Thighs are not a choice at my house.
> >
> > Why not? To each their own, but I think the dark meat has better
> > flavor. I'll take chicken thighs over breast meat any day.
> >
> Slimy mouthfeel.
>

Everybody always says "juicy," and my senses interpret them as slimy.

>
> A properly cooked chicken breast has plenty of flavor.
>

> Cindy Hamilton
>
Exactly! And if it's dry then it's been cooked well past the done stage.

[itsjoan...@webtv.net]

Which I think is what people do when cooking a breast thus it ends up
dry and then people complain it's dry. If grilled, people throw legs, thighs,
and breasts on it and cook them all for the same amount of time. Those
that opt for a grilled breast have to choke it down.

[Dave Smith]

I knew a woman who hated chicken breast meat. She complained that it was
always dry, tough and tasteless. I tried to explain about the small
window of doneness for breast meat. When I am planning on grilling
chicken breasts I look for small thin ones. I like to get them thin
enough that you can get the centre done without overcooking the outer
portions.

[Cindy Hamilton]

I butterfly them for grilling. Mere seconds with a sharp knife.

I like smaller ones because they're less fibrous:

https://www.wsj.com/articles/kfc-other-chains-hunt-for-elusive-4-pound-chicken-e0a51dc3

--
Cindy Hamilton

[%]

Cindy Hamilton wrote:
> I butterfly them for grilling. Mere seconds with a sharp knife.
>

Pics, or it never happened.

[Bruce]

On Thu, 6 Apr 2023 06:44:31 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>
wrote:

If you were that poor, you wouldn't always be eating out.

[dsi1]

Being poor got nothing to do with it. Saving money has everything to do with it. We eat out a lot because cooking is kind of a drag.

[Cindy Hamilton]

On 2023-04-06, dsi1 <dsi...@hawaiiantel.net> wrote:
>

> Being poor got nothing to do with it. Saving money has everything
> to do with it. We eat out a lot because cooking is kind of a drag.

I always go to newsgroups whose focus is activities that I consider
"kind of a drag".

--
Cindy Hamilton

[%]

Cindy Hamilton wrote:
> I always go to newsgroups whose focus is activities that I consider
> "kind of a drag".
>

Same here, and then I get plonked.

[Bruce]

Maybe we can suggest rec.dish.washing to dsi1.

[jmcquown]

The funny thing is, Bruce ASSumes the chicken everyone buys all comes
from the same place (aka "factory").

Jill

[%]

Bruce wrote:
> Maybe we can suggest rec.dish.washing to dsi1.
>

TINW.

[%]

jmcquown wrote:
> The funny thing is, Bruce ASSumes the chicken everyone buys all comes
> from the same place (aka "factory").
>
> Jill
>

So, you farm your own chickens in your
gated community, princess? Kudos.

[Bruce]

On Thu, 6 Apr 2023 17:33:18 -0400, jmcquown <j_mc...@comcast.net>
wrote:

The only person who's ever said they buy something better than
tortured industry chicken, is S. Viemeister. Everybody else seems only
concerned with cents per lbs. Y'all can obviously correct me if I'm
wrong.

[Sqwertz]

On Thu, 06 Apr 2023 13:01:33 GMT, Cindy Hamilton wrote:


> Looks tasty. I find a little salt and a few minutes on the grill is
> sufficient. However, life isn't about what's "sufficient"; I have
> a ton of ways to dress up chicken breast should the mood strike me.
> Everything from a little butter to a multi-spice curry.

Doesn't butter give it that slimey mouthfeel?

[Yes, it does]

Same as the melted fat deposits in chicken thighs.

-sw

[dsi1]

I got some KFC the other day. There chicken is a puzzle to me. It looks like some stunted bird. The drumsticks are on the small size and the thighs are weirdly small - even though it's farm fresh chicken from Missouri and cooked by Norman. It looks more like it's fresh chicken from the parking lot and cooked by Kimo. It's not very appealing to be eating some kind of stunted mutation chicken. Can that be healthy?
For lunch, I had a mutated parking-lot chicken thigh. My wife had a 5oz cheese burger. The burger was fried in butter and Worcestershire sauce.

https://photos.app.goo.gl/A3XyEGGCVYMD6wcGA
https://photos.app.goo.gl/zPAnkHnwe3LQHj8E9

[songbird]

Bruce wrote:
...

> The only person who's ever said they buy something better than
> tortured industry chicken, is S. Viemeister. Everybody else seems only
> concerned with cents per lbs. Y'all can obviously correct me if I'm
> wrong.

i don't eat chicken enough to care what it costs. i prefer
chickens that have flavor vs. the commercial ones that often
don't.

grill it properly and i'll enjoy all of it, but i do like
the dark meat better than the white - same for turkey.


songbird

[Bruce]

On Thu, 6 Apr 2023 21:35:32 -0400, songbird <song...@anthive.com>
wrote:

>Bruce wrote:
>...
>> The only person who's ever said they buy something better than
>> tortured industry chicken, is S. Viemeister. Everybody else seems only
>> concerned with cents per lbs. Y'all can obviously correct me if I'm
>> wrong.
>
> i don't eat chicken enough to care what it costs. i prefer
>chickens that have flavor vs. the commercial ones that often
>don't.

You're an exception here.

[Michael Trew]

I buy chicken from the grocery store. Do you expect me to raise and
butcher my own?

[Michael Trew]

On 4/6/2023 12:19, itsjoan...@webtv.net wrote:
> On Thursday, April 6, 2023 at 4:05:26 AM UTC-5, Cindy Hamilton wrote:
>>
>> On 2023-04-06, Michael Trew<michae...@att.net> wrote:
>>>
>>> On 4/5/2023 1:26, itsjoan...@webtv.net wrote:
>>>>>
>>>> Thighs are not a choice at my house.
>>>
>>> Why not? To each their own, but I think the dark meat has better
>>> flavor. I'll take chicken thighs over breast meat any day.
>>>
>> Slimy mouthfeel.
>>
> Everybody always says "juicy," and my senses interpret them as slimy.

I think what you're describing is the fat that is rendered out of the
thigh meat, which makes it far more flavorful. Yes, a little bit
"slimy", but that doesn't phase me much.

I stopped at the grocery store for a jug of distilled water today, and I
picked up one hot/prepared fried chicken thigh. Yum! The thighs are
cheaper than everything except for individual wings, perhaps because
other people feel as you do. That's fine, more for me!

[Bruce]

Have you heard of free-range chicken? Does it exist in East Liverpool?

[Thomas Joseph]

itsjoan...@webtv.net wrote: About chicken hearts

> They always come across as rubbery to me. Maybe they were overcooked,
> I never inquired as I just passed on that dish. If giblet gravy has chopped
> heart in it, I just fish around them to get a bit of gravy or just pass by that
> as well.


I saw your posts a few days ago but I was in bed with the smartphone
with which I can access the group but cannot post and I was too lazy
to get up. I sometimes spend days in bed. I love withering away. It
feels good. But in order to keep doing it one must exercise and eat
good food to stay alive in order to enjoy it.

As for the hearts being rubbery, I can understand what you mean even
though my grandmother's chicken hearts were not only not rubbery,
they seemed in some ways to be the most tender meat of the entire
chicken. They were always sort of pink in the center - like good liver
should be (IMO). I like some organs - chicken livers are great, no flour
or just a little - and others turn me off. I do not care for brains. I also
realize that since I had them only once it may have been the way they
were cooked. Sometimes chicken hearts come packaged with gizzards.
Gizzard meat is not bad at all, but that thin slice of gristle down the middle
turns me off big time. I can't seem to get around it. I do enjoy giblets
though. Thanks or your post.

[Thomas Joseph]

Gary wrote:

> I agree with Cindy here. A properly cooked chicken breast has a very
> unique flavor that is delicious. Nothing but breast meat and a nip of
> salt. Overcook one and you can lose that flavor quickly.
>
> Right out of the pan or oven, I prefer the stronger dark meat to eat
> right away but it does seem a bit slimy on a chicken sandwich.

People may not like the way it looks, but poached chicken breasts
are great. Easy to make too. I don't infuse the water with anything.
Cook to about 160. Let sit then toss in the fridge. I am not a sandwich
person but poached chicken slices up really nice and tender when it's
cold. I slice it into pasta salads and a few stews I came up with over time.

[Thomas Joseph]

Speaking of poached chicken, I read a lot of conflicting advice on
the internet about how to go about it. One version I liked, same
as what I do with hard boiled eggs, is to bring the water to an
almost boil, then put a lid on it and stick the pot on an unused
burner. The person who wrote that advice was probably talking
about breasts that have been beat down flat. It takes two turns
to an almost boil, not just one. I put the boneless skinless breasts
in water to cover and bring to a near boil. Just as it's about to boil
I remove it from the burner and put a lid on it. I let it sit 15 minutes.
I then use a thermometer on it. If it's thin, one time will work. But
usually the breasts I get are thicker, so I have to put it on the hot
burner a second time - only takes about 2 minutes for it to come
to a near boil - then put a lid on it a second time and let it sit for
10 to 15 minutes. It's just an easy way to cook. The pot comes
clean with just a paper towel, with water of course. The scum
that comes to the top does not stick to the pot because it does
not boil. I love chicken and foods cooked other ways, but for me
it's efficiency, and poaching is a good method for that.

[Janet]

In article <Va3YL.2032317$9sn9.1...@fx17.iad>,
michae...@att.net says...

>
> On 4/6/2023 17:48, Bruce wrote:
> > On Thu, 6 Apr 2023 17:33:18 -0400, jmcquown<j_mc...@comcast.net>
> > wrote:
> >>
> >> The funny thing is, Bruce ASSumes the chicken everyone buys all comes
> >>from the same place (aka "factory").
> >
> > The only person who's ever said they buy something better than
> > tortured industry chicken, is S. Viemeister.

Like me, Sheila's used to UK's higher standards of
animal welfare, and wider consumer interest and concern
about meat production and husbandry.

I'm probably the only poster here who has actually killed
and butchered home reared poultry, and been to a
slaughterhouse (delivering live sheep I'd raised, and
collecting the carcases). We bartered a sheep carcase for
a pig (raised naturally, by our neighbours.

Everybody else seems only
> > concerned with cents per lbs. Y'all can obviously correct me if I'm
> > wrong.
>
> I buy chicken from the grocery store. Do you expect me to raise and
> butcher my own?

Whoosh.

Don't your stores offer a range of chicken produced by
different farming methods? Free range, or Organic, or
corn fed, or barn raised.

Janet UK

[Bruce]

On Sat, 8 Apr 2023 11:04:50 +0100, Janet <nob...@home.com> wrote:

>In article <Va3YL.2032317$9sn9.1...@fx17.iad>,
>michae...@att.net says...
>>
>> On 4/6/2023 17:48, Bruce wrote:
>> >
>> > The only person who's ever said they buy something better than
>> > tortured industry chicken, is S. Viemeister.
>
> Like me, Sheila's used to UK's higher standards of
>animal welfare, and wider consumer interest and concern
>about meat production and husbandry.

I'm not surprised. Americans seem to be extremely barbaric in this
respect, compared to Europeans. All Americans care for is money,
money, money.

> I'm probably the only poster here who has actually killed
>and butchered home reared poultry, and been to a
>slaughterhouse (delivering live sheep I'd raised, and
>collecting the carcases). We bartered a sheep carcase for
>a pig (raised naturally, by our neighbours.
>
>> >Everybody else seems only
>> > concerned with cents per lbs. Y'all can obviously correct me if I'm
>> > wrong.
>>
>> I buy chicken from the grocery store. Do you expect me to raise and
>> butcher my own?
>
> Whoosh.
>
> Don't your stores offer a range of chicken produced by
>different farming methods? Free range, or Organic, or
>corn fed, or barn raised.

Is it really possible he doesn't know about these options?

[Cindy Hamilton]

https://localhens.com/find-a-farm-results/?post%5B0%5D=farm&address%5B0%5D=East%20Liverpool%2C%20OH&distance=50&units=imperial&title&per_page=5&lat=40.618676&lng=-80.577293&form=1&action=fs

--
Cindy Hamilton

[Cindy Hamilton]

On 2023-04-08, Michael Trew <michae...@att.net> wrote:
> On 4/6/2023 12:19, itsjoan...@webtv.net wrote:
>> On Thursday, April 6, 2023 at 4:05:26 AM UTC-5, Cindy Hamilton wrote:
>>>
>>> On 2023-04-06, Michael Trew<michae...@att.net> wrote:
>>>>
>>>> On 4/5/2023 1:26, itsjoan...@webtv.net wrote:
>>>>>>
>>>>> Thighs are not a choice at my house.
>>>>
>>>> Why not? To each their own, but I think the dark meat has better
>>>> flavor. I'll take chicken thighs over breast meat any day.
>>>>
>>> Slimy mouthfeel.
>>>
>> Everybody always says "juicy," and my senses interpret them as slimy.
>
> I think what you're describing is the fat that is rendered out of the
> thigh meat, which makes it far more flavorful. Yes, a little bit
> "slimy", but that doesn't phase me much.

Everybody has different preferences. I eat a lot of things that you
wouldn't touch.

--
Cindy Hamilton

[itsjoan...@webtv.net]

On Saturday, April 8, 2023 at 2:19:44 AM UTC-5, Thomas Joseph wrote:
>
> itsjoan...@webtv.net wrote: About chicken hearts
>
> > They always come across as rubbery to me. Maybe they were overcooked,
> > I never inquired as I just passed on that dish. If giblet gravy has chopped
> > heart in it, I just fish around them to get a bit of gravy or just pass by that
> > as well.
>

> As for the hearts being rubbery, I can understand what you mean even
> though my grandmother's chicken hearts were not only not rubbery,
> they seemed in some ways to be the most tender meat of the entire
> chicken. They were always sort of pink in the center - like good liver
> should be (IMO).
>

I do love chicken livers and yes, lightly pink in the center. Drool worthy.

>
> I do not care for brains.
>

I've never had them and certainly don't look appealing at the grocery store
and the ones I've seen scrambled with eggs are even worse looking.

>
> Gizzard meat is not bad at all, but that thin slice of gristle down the middle
> turns me off big time. I can't seem to get around it. I do enjoy giblets
> though. Thanks or your post.
>

I can't handle gizzards, too much like chewing on rubber bands (shudder).
The one time I tried to eat them I vowed never again. My mother loved them
but thankfully they never appeared on our table.

[Thomas Joseph]

itsjoan...@webtv.net wrote:

> I can't handle gizzards, too much like chewing on rubber bands (shudder).
> The one time I tried to eat them I vowed never again. My mother loved them
> but thankfully they never appeared on our table.

Speaking of organs, the skin is the human body's largest organ.
How would you like a full plate of fried skin? But really, speaking
of chicken organs as well as my grandmother's cooking, whenever
she made roasted chicken there was always a big bowl of garlic
sauce on the table to be shared. Today I think they'd go with smaller
separate bowls for each person. The sauce is simple and I make it
well.

Mortar and pestle a bunch of diced up garlic till it turns to butter.
Add lemon juice
Add evoo
Add salt and maybe some pepper
And that's it

I can't give measurements because this is one where I go by
feel, or by sight. Same with pico de gallo. I go by sight. I haven't
made it in years, but if I suddenly went blind I know it wouldn't
come out the same. But that garlic sauce, man it is powerful
stuff. Rip some skin off that roasted chicken and dip it into
the garlic sauce and manga la manga.............

One more thing - about the pico de gallo. They always had
it on the table in Mexican restaurants in L.A. Years later
after moving back to PA I remembered the sight of it and
made a batch of my own on the basis of that. It came out
good. Only bad thing, the tomatoes were mushy. I learned
from that experience to use romas. Not only was my pico
de gallo as good as what I remembered from L.A., it was
better. I haven't had it in some time and may be doing it
soon. I put the tomatoes in first, about 1 and 1/4 pounds.
Then I add the onions, again going by sight. Yes, that looks
about right. Then I add chopped cilantro, again checking
by sight. Then some diced up jalapeños. Then some lime juice
followed by salt and maybe some pepper. Only 5 main ingredients
including the lime juice, but take any one of them out of the
equation and the dish suffers (IMO). Thanks for reading.

[cshenk]

No he's not. I do eat chicken, but not much. Meantime, happy
meatarian just ate 1/2lb squid, maybe a bit more.

[cshenk]

Grin, he expects you to thank him and amend your ways by going
vegetarian and ceasing all use of sugar. Only eat organics.... ;-)

[itsjoan...@webtv.net]

On Saturday, April 8, 2023 at 3:40:59 PM UTC-5, Thomas Joseph wrote:
> itsjoan...@webtv.net wrote:
>
> > I can't handle gizzards, too much like chewing on rubber bands (shudder).
> > The one time I tried to eat them I vowed never again. My mother loved them
> > but thankfully they never appeared on our table.
> Speaking of organs, the skin is the human body's largest organ.
> How would you like a full plate of fried skin? But really, speaking
> of chicken organs as well as my grandmother's cooking, whenever
> she made roasted chicken there was always a big bowl of garlic
> sauce on the table to be shared. Today I think they'd go with smaller
> separate bowls for each person. The sauce is simple and I make it
> well.
>
> Mortar and pestle a bunch of diced up garlic till it turns to butter.
> Add lemon juice
> Add evoo
> Add salt and maybe some pepper
> And that's it
>

My dad detested garlic and we'd have to sneak small, very small, amounts
into whatever was being cooked.

>
> I can't give measurements because this is one where I go by
> feel, or by sight. Same with pico de gallo. I go by sight.
>

> One more thing - about the pico de gallo. They always had
> it on the table in Mexican restaurants in L.A.
>

I've not seen it on the tables at any restaurants here although it does
accompany many dinners. It's one of those things I tell them to hold
it from my order. Tastes like soap and yes, I know what soap tastes
like. But funny, it's in the salsa they serve but a tiny amount and I guess
the tomatoes and onions keep its' flavor at bay.

[Bruce]

Yes, but it was about the type of chicken: factory victims or more
humanely kept chickens.

[Bruce]

We're not vegetarians. We eat sugar. We don't eat much organic food.
How many things can you get wrong in one post?

[Ed P]

They can be difficult to find. Typical supermarket does not have choices.

The real chicken tenders are the people that raise the chickens.

[Bruce]

Here free-range chicken meat and eggs are in every basic supermarket.
The EU doesn't allow factory chicken eggs anymore, so I'm
assuming/hoping they also don't allow the meat.

[S Viemeister]

I was surprised and pleased to find that the US version of Lidl, the
German low-price market, carries good, free-range, organically fed
chickens and eggs.
Even if animal cruelty (or the lack of it) doesn't matter to you, the
taste is vastly better!

Almost as good as the chickens I buy in Scotland...

[Dave Smith]

On 2023-04-08 2:53 p.m., itsjoan...@webtv.net wrote:
> On Saturday, April 8, 2023 at 2:19:44 AM UTC-5, Thomas Joseph wrote:
>
>>
> I do love chicken livers and yes, lightly pink in the center. Drool worthy.
>>
>> I do not care for brains.

That goes without saying.

[Bruce]

Excuse me, that's a Sister you're talking to!

[Cindy Hamilton]

It depends where you live. I'm sure Michael's area doesn't have
choices. Every single grocery store in Ann Arbor* has at least organic.

My grocery store, which is not one of the high-end ones, has free
range (by U.S. standards) and organic. And "pasture raised heirloom".

Prices per pound are:
$1.49 factory chicken
$3.99 pasture raised heirloom
$4.49 organic
$3.29 "raised without antibiotics or growth stimulants. No animal
by-products or hormones. All vegetable fed grain diet."

That last one certainly isn't any kind of free range or organic.
It is labeled "all natural", which is essentially meaningless.

*I haven't checked Aldi.

--
Cindy Hamilton

[Bruce]

That's quite a lot of choice. There must be enough people in Ann Arbor
who don't automatically go for "cheapest".

>That last one certainly isn't any kind of free range or organic.
>It is labeled "all natural", which is essentially meaningless.

I don't know if the other types of chicken mentioned get "antibiotics
or growth stimulants", but from an animal welfare point of view "all
natural" is indeed meaningless.

[dsi1]

The chickens sold here are not graded by treatment but there's no way I can really know the facts on their treatment or processing anyway. I suppose I could just buy my chicken at Whole Foods. They claim that their meats are humanely raised and processed. I mean, Jeff Bezos wouldn't lie to me, right? I did buy some cooked chicken wings from Whole Foods. The seemed weirdly scrawny and small. They looked like they're from the Whole Foods parking lot.

[Bruce]

On Sat, 8 Apr 2023 15:25:10 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>
wrote:

If they don't claim anything and have no certification, you can safely
assume the worst. Not that you care anyway.

[Thomas Joseph]

itsjoan...@webtv.net wrote:

> I've not seen it on the tables at any restaurants here although it does
> accompany many dinners. It's one of those things I tell them to hold
> it from my order. Tastes like soap and yes, I know what soap tastes
> like. But funny, it's in the salsa they serve but a tiny amount and I guess
> the tomatoes and onions keep its' flavor at bay.

Funny, I never even knew what cilantro was till one day I
was eating with a friend at a Thai restaurant in Hollywood.
It was a soup of some kind. I asked my friend if he tasted
soap in his food. I told him I didn't think they rinsed the
dishes well enough. But after a few times eating at a variety
of Thai restaurants in the area - Hollywood is full of them, also
Mexican places - I realized it happened only when there was
cilantro involved. Funny thing though, I developed a taste for
it. I put it in lots of stuff. I put more than the average amount
of cilantro in my pico de gallo. So I can understand how you
feel about it because I felt the same way. It comes down to
expectations.

I can't stop. On the subject of expectations and how they
affect the taste buds or vice versa - I was walking down
Hollywood Blvd and glanced through a window to see a
guy paying for a gigantic soft ice-cream cone. It looked
good. I walked in as he was about to walk out. The guy
behind the counter asked what I wanted and I said, "I'll
have what he's having." This was in the 70s. Man, it looked
good spiraling out onto that cone. I got outside the door
and took one lick and gagged. I threw it in a trash bin. Turns
out it was yogurt and I thought it was ice cream. The thing is
I was raised on plain yogurt and it doesn't bother me a bit. But
this was back in the early days of frozen yogurt shops when
frozen yogurt tasted more like yogurt. Again, I do not mind yogurt
but was not expecting that taste. Expectations have a lot to do with
how people react to some foods. It can be funny sometimes.

[Thomas Joseph]

Very funny, Smith.

[Thomas Joseph]

He was talking to me - not my sister. Yes I am now an
official half member of the Sisterhood.

[Bruce]

You lucky bastard!

[dsi1]

That's not any kind of great insight. I do indeed assume the worst - not that it matters, anyway. Man's gots to eat.

[jmcquown]

ROFL!

Jill

[Ed P]

On 4/8/2023 5:51 PM, Cindy Hamilton wrote:

> It depends where you live. I'm sure Michael's area doesn't have
> choices. Every single grocery store in Ann Arbor* has at least organic.
>
> My grocery store, which is not one of the high-end ones, has free
> range (by U.S. standards) and organic. And "pasture raised heirloom".
>
> Prices per pound are:
> $1.49 factory chicken
> $3.99 pasture raised heirloom
> $4.49 organic
> $3.29 "raised without antibiotics or growth stimulants. No animal
> by-products or hormones. All vegetable fed grain diet."
>
> That last one certainly isn't any kind of free range or organic.
> It is labeled "all natural", which is essentially meaningless.
>
> *I haven't checked Aldi.
>

Publix has factory chicken at $1.49. They have parts raised no
antibiotics.

ALDI website shows factory and organic, but no price. I've not set foot
in an ALDI in years, one reason was the crap meat they had. Perhaps it
has changed. There is a new one soon about 2 miles from me.

[Hank Rogers]

itsjoan...@webtv.net wrote:
> On Saturday, April 8, 2023 at 2:19:44 AM UTC-5, Thomas Joseph wrote:
>>
>> itsjoan...@webtv.net wrote: About chicken hearts
>>
>>> They always come across as rubbery to me. Maybe they were overcooked,
>>> I never inquired as I just passed on that dish. If giblet gravy has chopped
>>> heart in it, I just fish around them to get a bit of gravy or just pass by that
>>> as well.
>>
>> As for the hearts being rubbery, I can understand what you mean even
>> though my grandmother's chicken hearts were not only not rubbery,
>> they seemed in some ways to be the most tender meat of the entire
>> chicken. They were always sort of pink in the center - like good liver
>> should be (IMO).
>>
> I do love chicken livers and yes, lightly pink in the center. Drool worthy.
>>
>> I do not care for brains.
>>
> I've never had them and certainly don't look appealing at the grocery store
> and the ones I've seen scrambled with eggs are even worse looking.

Mighty fine eating if you get good brains and know how to cook
them. You need to cook them first, before you scramble them with
your eggs. Don't over cook them. Use a small amount of oil or lard
to grease the skillet and cook them a short while. You can save
them in the fridge in a container, then take a little out whenever
you scramble up breakfast eggs.

I haven't had them in many years, and the last time I did, they
were getting damn hard to find. It seems they were all being
exported to asian countries where organ meat is highly prized.

I wish I had a bait of brains and eggs right now.

With some biscuits.

[Bruce]

On Sat, 8 Apr 2023 15:47:16 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>

Yes, and if you can only buy crap in Hawaii, you have no choice.

[Hank Rogers]

No worries, you don't have any, officer dave.

[Bruce]

You could go there on foot. Do you have a portable bum warmer?

[Michael Trew]

On 4/8/2023 17:51, Cindy Hamilton wrote:
> On 2023-04-08, Ed P<e...@snet.xxx> wrote:
>> On 4/8/2023 6:15 AM, Bruce wrote:
>>> On Sat, 8 Apr 2023 11:04:50 +0100, Janet<nob...@home.com> wrote:

>>>> michae...@att.net says...

>>>>>
>>>>> I buy chicken from the grocery store. Do you expect me to raise and
>>>>> butcher my own?
>>>>
>>>> Whoosh.
>>>>
>>>> Don't your stores offer a range of chicken produced by
>>>> different farming methods? Free range, or Organic, or
>>>> corn fed, or barn raised.
>>>
>>> Is it really possible he doesn't know about these options?
>>
>> They can be difficult to find. Typical supermarket does not have choices.
>
> It depends where you live. I'm sure Michael's area doesn't have
> choices. Every single grocery store in Ann Arbor* has at least organic.
>
> My grocery store, which is not one of the high-end ones, has free
> range (by U.S. standards) and organic. And "pasture raised heirloom".
>
> Prices per pound are:
> $1.49 factory chicken
> $3.99 pasture raised heirloom
> $4.49 organic
> $3.29 "raised without antibiotics or growth stimulants. No animal
> by-products or hormones. All vegetable fed grain diet."

No, we don't have much of anything along those lines. I have seen
"organic" chicken before, but never "free range" or the other things you
list. I'd try them, if available. Perhaps I should ask the local
butcher. I assumed that organic chicken is more of a gimmick, like
organic produce. Some of those "organic" pesticides might not be any
better than the standard commercial ones. Rinse your produce, first!

[Michael Trew]

On 4/8/2023 6:25, Cindy Hamilton wrote:

> On 2023-04-08, Michael Trew<michae...@att.net> wrote:
>> On 4/6/2023 17:48, Bruce wrote:

>>> On Thu, 6 Apr 2023 17:33:18 -0400, jmcquown<j_mc...@comcast.net>
>>> wrote:
>>>>
>>>> The funny thing is, Bruce ASSumes the chicken everyone buys all comes
>>> >from the same place (aka "factory").
>>>

>>> The only person who's ever said they buy something better than

>>> tortured industry chicken, is S. Viemeister. Everybody else seems only

>>> concerned with cents per lbs. Y'all can obviously correct me if I'm
>>> wrong.
>>

>> I buy chicken from the grocery store. Do you expect me to raise and
>> butcher my own?
>

> https://localhens.com/find-a-farm-results/?post%5B0%5D=farm&address%5B0%5D=East%20Liverpool%2C%20OH&distance=50&units=imperial&title&per_page=5&lat=40.618676&lng=-80.577293&form=1&action=fs

That's nifty, but all are unfortunately out of the way. Maybe I could
get a discount on the "train derailment fallout chickens" near East
Palestine... LOL.

[Michael Trew]

On 4/8/2023 6:26, Cindy Hamilton wrote:
> On 2023-04-08, Michael Trew<michae...@att.net> wrote:

>> On 4/6/2023 12:19, itsjoan...@webtv.net wrote:
>>>
>>> Everybody always says "juicy," and my senses interpret them as slimy.
>>
>> I think what you're describing is the fat that is rendered out of the
>> thigh meat, which makes it far more flavorful. Yes, a little bit
>> "slimy", but that doesn't phase me much.
>
> Everybody has different preferences. I eat a lot of things that you
> wouldn't touch.

Ooh, I want to play a game, and probably learn a couple new things.
Name three things that you eat which "Michael wouldn't touch", please --
aside from the obvious, being fungi and red meat cooked less than
medium-well.

[Thomas Joseph]

Bruce wrote:
Thomas Joseph

> He was talking to me - not my sister. Yes I am now an
> official half member of the Sisterhood.


> You lucky bastard!

As of right now I am making it my business to make friends
with every human on earth starting with those I am least likely
to be friends with. I will make them mine. I will make them
love me. All the way. That goes for you too, clown. You and
your stupid emojis and other graphics you use to express
what passes as thought through your teenage-like brain. I
love you man, can't you see that? It doesn't matter, you will
be drawn to me like all the others. It's a pheromone type thing
although over the web it has no odor. It's spiritual stench. A
highly advanced attractive aroma packing a prehistoric punch.

[Thomas Joseph]

jmcquown wrote:

Dave Smith wrote:
Thomas Joseph wrote:

> I do not care for brains.


> That goes without saying.


> ROFL!

I can't imagine you rolling on the floor laughing - at anything!

[Thomas Joseph]

Hank Rogers wrote:

Dave Smith wrote:
Thomas Joseph wrote:

> I do not care for brains.


> That goes without saying.


> No worries, you don't have any, officer dave.

I feel just the opposite about officer dave - he has too much
brains and not enough imagination. No flexibility. He is
educated to some degree, allowing him to fool just enough
people to get by in life. He has brains. But he doesn't deserve
them. I think it's time those who feel as I do join me in my quest
to kidnap Dave Smith, uncork his skull, and rip the brains out
once and for all.

[Thomas Joseph]

Michael Trew wrote:

> I have seen "organic" chicken before, but never "free range" or the
> other things you list. I'd try them, if available. Perhaps I should ask
> the local butcher. I assumed that organic chicken is more of a gimmick,
> like organic produce. Some of those "organic" pesticides might not be any
> better than the standard commercial ones. Rinse your produce, first!

Your suspicions and skepticism are applauded from this end.
A gimmick you say. I say that applies to the vast majority of
things being sold across the board. The pharm industry is not
to be trusted, we know that. But now the naturalist industry is
using that distrust to sell their own brand of garbage that could
be even worse than the manmade stuff that opened the door to
their "we're looking out for you" industry.

[Thomas Joseph]

Michael Trew wrote:

> That's nifty, but all are unfortunately out of the way. Maybe I could
> get a discount on the "train derailment fallout chickens" near East
> Palestine... LOL.

Funny. You better buy the derailment fallout chickens now
before the price goes sky high. Advertised as ultra tender
with some of the fallout chickens soaring as high as 100
feet into the air before slam dancing back to earth then
back up halfway again like they're on a bungee cord. Same
applies to most animals that have been beaten prior to
death. Haven't you ever noticed that the most tender meats
tend to come from animals that cried a lot before they died?

[Bruce]

That's just confuscating mumbo jumbo that really means: "It's more
expensive. I'm never gonna buy that!"

[Bruce]

You're right. If the corners of her mouth would go further apart than
normal, her face would crack open due to disuse.

[Cindy Hamilton]

On 2023-04-08, dsi1 <dsi...@hawaiiantel.net> wrote:
>
> The chickens sold here are not graded by treatment

Kaneohe Safeway:

Open Nature Chicken, "American Humane Certified"
O Organics, "Free Range"
Foster Farms, "American Humane Certified"


--
Cindy Hamilton

[Bruce]

Are you saying Mr Alora doesn't pay attention?

[Cindy Hamilton]

It's not as if I keep a list. You'll have to settle for two.

Raw fish. Salty olives.

--
Cindy Hamilton