Baked Chicken Thighs Tonight 4/25/23

[jmcquown]

I bought a package of six nice meaty skin-on, bone-in chicken thighs.
Perdue brand. I'm cooking two of them of them tonight; the remainder
have been packaged for future use and are in the freezer.

I melted some butter in a glass baking dish. Washed the chicken and
patted it dry. (Not because it's diseased, simply I've always done that
and so did my mother and her mother before her.)

I combined the dry breading ingredients in a pie pan. The original
recipe called for crushed cornflake crumbs. I didn't have any corn
flakes to crush or boxed cornflake crumbs. So I used dry plain
breadcrumbs, garlic powder, S&P, some grated parmesan cheese and some
dried parsley. Oh, and a little dried cayenne pepper.

I coated the chicken in the melted butter in the glass pan then used
tongs to dredge it in the breading, then put it back into the hot
buttered baking dish with the butter. Cooked at 350F for 35 minutes
until it was nice and crispy outside and the inside temp, according to
the instant read thermometer, was 140F. Removed it from the oven and
let it finish cooking and by then it was 160F. Still juicy in
appearance and taste.

I'll be eating one of those nice crispy chicken thighs for dinner with
some steamed broccoli I also cooked some wild rice. The other will be
taken to work for lunch tomorrow.

Jill

[itsjoan...@webtv.net]

On Tuesday, April 25, 2023 at 6:59:57 PM UTC-5, jmcquown wrote:
>
> I bought a package of six nice meaty skin-on, bone-in chicken thighs.
> Perdue brand. I'm cooking two of them of them tonight; the remainder
> have been packaged for future use and are in the freezer.
>

> I'll be eating one of those nice crispy chicken thighs for dinner with
> some steamed broccoli I also cooked some wild rice. The other will be
> taken to work for lunch tomorrow.
>
> Jill
>

There was no cooking here today, but I did have a late (3:00) lunch but mine
was skirt steak over Spanish rice.

[Sqwertz]

You should take baked bone-in skin-on chicken thighs to 170-185F
for best results. And at 375F to 400F. You'll get much better
results - less slimey (Cindy and Joann?) and better tasting.

YMMV with the shake and bake-type stuff. That should be shallow
pan fried, IMNSHO.

-sw

[Sqwertz]

You've never posted a picture, have you. Except of your stairs,
alleyway, and house. (OK, And one video teh neighbor cam caught).

I'm going to have to take up Tinkerbell's kvetch about posting
pictures.

-sw

[dsi1]

Late last night, I cooked up some Chinese style Korean noodles with some spicy cucumber. Eating around midnight is not bad.
My son brought a Little Caesars’ Pretzel Crust Pizza. I thought it was just another dopey gimmick but I tried a piece anyway. It was pretty good. the crust had little bombs of kosher salt that explode with intense saltiness that I enjoyed. The topping had a layer of American cheese. Surprisingly it worked out great on a pizza. I said to myself "whoa - I better get a picture!" So I did.

https://photos.app.goo.gl/3xm5FWCjNQPiiCoF9

https://photos.app.goo.gl/UV9SXfHbhaTZAst58

[Gary]

I bake chicken thighs similar to Jill's method except for the cooking
times and temp.

I use 'Betty Crockers's' recipe for "Oven Fried Chicken" (1978 cookbook)

Her method (and a good one) calls for a 425F oven.
Place chicken thighs skin side down and bake for about 20 minutes.
Then turn over to skin side up to continue cooking and crisp for another
15-20 minutes.
Always turns out perfect and I've never bothered to check the meat temp
with a thermometer.

[Dave Smith]

We used to do that a lot. It's pretty darned good.

[itsjoan...@webtv.net]

I've posted a picture of my kitchen and of banana bread and that's it.
I just don't feel the need for a constant show and tell show. Oh, I've
posted pictures of Pepper the cat, but I did not take those.

[dsi1]

I used to make oven baked chicken when I was a kid. I haven't made it in quite a few decades. I may have used the Betty Crockers's recipe for that. Maybe it's from the Better Homes and Garden New Cookbook. Those are, indeed, the great American cookbooks.

[Hank Rogers]

He's getting more like Popeye every day. I guess someone had to
fill the vacuum.

[Bruce]

Maybe you said something critical to him recently. Like a true
narcissist, he can't handle that.

[Cindy Hamilton]

On 2023-04-26, dsi1 <dsi...@hawaiiantel.net> wrote:
>
> I used to make oven baked chicken when I was a kid. I haven't made it in quite a few decades. I may have used the Betty Crockers's recipe for that. Maybe it's from the Better Homes and Garden New Cookbook. Those are, indeed, the great American cookbooks.

They're very simplistic. I prefer "The Joy of Cooking", even the 1997
edition. I wish I'd gotten James Beard's "American Cookery" when I
was still buying cookbooks.

For the way I cook nowadays, I like Bittman's "How to Cook Everything".


--
Cindy Hamilton

[S Viemeister]

On 26/04/2023 22:05, Cindy Hamilton wrote:
> On 2023-04-26, dsi1 <dsi...@hawaiiantel.net> wrote:
>>
>> I used to make oven baked chicken when I was a kid. I haven't made it in quite a few decades. I may have used the Betty Crockers's recipe for that. Maybe it's from the Better Homes and Garden New Cookbook. Those are, indeed, the great American cookbooks.
>
> They're very simplistic. I prefer "The Joy of Cooking", even the 1997
> edition. I wish I'd gotten James Beard's "American Cookery" when I
> was still buying cookbooks.
>

Yes, even though the 1997 edition of JoC wasn't as good (IMNSHO) as the
ones before and after it, it's still a pretty good cookbook. The most
recent one is excellent, and has added metric measurements for baking.

> For the way I cook nowadays, I like Bittman's "How to Cook Everything".
>

He's good. I have a number of his books.

[dsi1]

Those two books are well suited for youngsters i.e., beginning cooks. My favorite books on cooking is a paperback on basic cooking by James Beard and a book on beginning French cooking techniques.

[Michael Trew]

On 4/26/2023 16:13, Hank Rogers wrote:
> itsjoan...@webtv.net wrote:

>> On Wednesday, April 26, 2023 at 1:13:18 AM UTC-5, Sqwertz wrote:
>>>
>>> I'm going to have to take up Tinkerbell's kvetch about posting
>>> pictures.
>>>
>>> -sw
>>>
>> I've posted a picture of my kitchen and of banana bread and that's it.
>> I just don't feel the need for a constant show and tell show. Oh, I've
>> posted pictures of Pepper the cat, but I did not take those.
>
> He's getting more like Popeye every day. I guess someone had to fill the
> vacuum.

Steve, Bryan, and Greg are really trying, but even the three of them
together can't fill the void.

[Michael Trew]

On 4/26/2023 17:05, Cindy Hamilton wrote:
> On 2023-04-26, dsi1<dsi...@hawaiiantel.net> wrote:
>>
>> I used to make oven baked chicken when I was a kid. I haven't made
>> it in quite a few decades. I may have used the Betty Crockers's
>> recipe for that. Maybe it's from the Better Homes and Garden New
>> Cookbook. Those are, indeed, the great American cookbooks.

> They're very simplistic. I prefer "The Joy of Cooking", even the
> 1997 edition.

The 1997 book got a lot of hate, but they restored some of the old
recipes in the 2006 book. I received that as a present from my step
great grandmother before she passed.

[Michael Trew]

On 4/26/2023 8:26, Gary wrote:
>
> I bake chicken thighs similar to Jill's method except for the cooking
> times and temp.
>
> I use 'Betty Crockers's' recipe for "Oven Fried Chicken" (1978 cookbook)
>
> Her method (and a good one) calls for a 425F oven.
> Place chicken thighs skin side down and bake for about 20 minutes.
> Then turn over to skin side up to continue cooking and crisp for another
> 15-20 minutes.
> Always turns out perfect and I've never bothered to check the meat temp
> with a thermometer.

Thanks Gary, I'll try that next time. When you make "Buffalo chicken
thighs", do you add the sauce early on, or near the end?

[Dave Smith]

I bought a new JoC a couple years ago. The print is so small it is hard
to read.

[itsjoan...@webtv.net]

On Wednesday, April 26, 2023 at 3:34:20 PM UTC-5, Bruce wrote:
> On Wed, 26 Apr 2023 12:37:14 -0700 (PDT), "itsjoan...@webtv.net"
> <itsjoan...@webtv.net> wrote:
>
> >I just don't feel the need for a constant show and tell show.
> >

🤷‍♀️

[Hank Rogers]

Michael Trew wrote:
> On 4/26/2023 16:13, Hank Rogers wrote:
>> itsjoan...@webtv.net wrote:

>>> On Wednesday, April 26, 2023 at 1:13:18 AM UTC-5, Sqwertz wrote:
>>>>
>>>> I'm going to have to take up Tinkerbell's kvetch about posting
>>>> pictures.
>>>>
>>>> -sw
>>>>
>>> I've posted a picture of my kitchen and of banana bread and
>>> that's it.
>>> I just don't feel the need for a constant show and tell show.
>>> Oh, I've
>>> posted pictures of Pepper the cat, but I did not take those.
>>
>> He's getting more like Popeye every day. I guess someone had to
>> fill the
>> vacuum.
>
> Steve, Bryan, and Greg are really trying, but even the three of
> them together can't fill the void.

Yeah, maybe if kuth could also join them, he could fill in the sex
stuff, and the four of them could unite as a complete Popeye
replacement.

[Sqwertz]

On Wed, 26 Apr 2023 18:21:08 -0400, Michael Trew wrote:

> Steve, Bryan, and Greg are really trying, but even the three of them
> together can't fill the void.

There is no void (it's in a rest home), and I'm not trying to fill
it.

-=sw

[Gary]

Neither.
For Buffalo style chicken (wings, thighs or all pieces), cook them
completely, let drain a bit, then put them into a covered container that
contains melted butter and Frank's Hot Sauce to taste then shake to
coat. Then right on to the plate.

For regular bbq sauce chicken, I'll add that while it's cooking.
Cook the chicken skin side down first. When it's time to flip the
chicken over, I'll coat the bottoms with bbq sauce then flip them over
and coat that side too - then back in the oven to finish.

I often cook 4 thighs just plain. I like them plain too.
If I want bbq sauce coated with a leftover, just coat it all well and
reheat to hot in a covered bowl in the microwave.

[Gary]

I never liked the 'Joy of Cooking' book so I gave it to my daughter.
It's a thick book of page after page of "Wall of Text."

I'm sure it's a good reference book for specific recipes but just to
browse through to get ideas, it's a fail for me. Pictures of the
finished dish is a good thing for cookbooks when looking for new dish ideas.

[Cindy Hamilton]

On 2023-04-27, Gary <g.ma...@att.net> wrote:
> On 4/26/2023 6:29 PM, Dave Smith wrote:
>> On 2023-04-26 6:24 p.m., Michael Trew wrote:
>>> On 4/26/2023 17:05, Cindy Hamilton wrote:
>>>> On 2023-04-26, dsi1<dsi...@hawaiiantel.net>  wrote:
>>>>>
>>>>> I used to make oven baked chicken when I was a kid. I haven't made
>>>>> it in quite a few decades. I may have used the Betty Crockers's
>>>>> recipe for that. Maybe it's from the Better Homes and Garden New
>>>>> Cookbook. Those are, indeed, the great American cookbooks.
>>>
>>>> They're very simplistic.  I prefer "The Joy of Cooking", even the
>>>> 1997 edition.
>>>
>>> The 1997 book got a lot of hate, but they restored some of the old
>>> recipes in the 2006 book.  I received that as a present from my step
>>> great grandmother before she passed.
>>
>>
>> I bought a new JoC a couple years ago. The print is so small it is hard
>> to read.
>
> I never liked the 'Joy of Cooking' book so I gave it to my daughter.
> It's a thick book of page after page of "Wall of Text."

It's a reference book, not a coffee-table book.

> I'm sure it's a good reference book for specific recipes but just to
> browse through to get ideas, it's a fail for me.

It's completely browsable. It's divided into sections so you can look
through "chicken dishes" if you have chicken, etc.

> Pictures of the
> finished dish is a good thing for cookbooks when looking for new dish ideas.

I've never liked pictures in a cookbook. It takes up valuable space and
raises the price needlessly.

Luckily, we now have the Internet, which is why I no longer buy
cookbooks.

--
Cindy Hamilton

[Dave Smith]

It has a ton of recipes and it has some good basic information on
cooking and food prep. I think that it is the ideal cookbook for a young
person starting off in cooking and one that will get them through the
rest of their life.

[Graham]

On 2023-04-27 7:14 a.m., Cindy Hamilton wrote:

> I've never liked pictures in a cookbook. It takes up valuable space and
> raises the price needlessly.
>

I don't like salad recipes in cookbooks. They are a just unnecessary
fillers, just like a salad course in a dinner.
Jamie Oliver's cookbooks are a case in point.

[Cindy Hamilton]

On 2023-04-27, Graham <g.st...@shaw.ca> wrote:
> On 2023-04-27 7:14 a.m., Cindy Hamilton wrote:
>
>> I've never liked pictures in a cookbook. It takes up valuable space and
>> raises the price needlessly.
>>
> I don't like salad recipes in cookbooks. They are a just unnecessary
> fillers, just like a salad course in a dinner.

Every shotgun shell needs wadding.

That said, salad usually _is_ dinner for me, and I'm always happy to
find new recipes.

--
Cindy Hamilton

[Dave Smith]

My friend has told me a few times that his wife is making a salad for
dinner. I always ask him what she is planning to serve with the salad.
Nothing. The salad is the dinner.

[S Viemeister]

I gave one to each of my kids when they left home, as well as to some of
my young relatives when they started living on their own.

[Cindy Hamilton]

I'd be happy to eat any of these salads for dinner:

https://www.foodandwine.com/salads/main-course-salads

Perhaps with some substitutions for ingredients I don't like, such as
black-eyed peas or blue cheese.

There are hundreds more available on the web.

--
Cindy Hamilton

[Dave Smith]

On 2023-04-27 11:52 a.m., Cindy Hamilton wrote:

> On 2023-04-27, Dave Smith <adavid...@sympatico.ca> wrote:

>> My friend has told me a few times that his wife is making a salad for
>> dinner. I always ask him what she is planning to serve with the salad.
>> Nothing. The salad is the dinner.
>
> I'd be happy to eat any of these salads for dinner:
>
> https://www.foodandwine.com/salads/main-course-salads
>
> Perhaps with some substitutions for ingredients I don't like, such as
> black-eyed peas or blue cheese.
>
> There are hundreds more available on the web.
>

I once had a Salad Nicoise for lunch in a nice restaurant. That was a
tasty and satisfying meal, but with potatoes, beans, tomato, egg and
tuna, it was more like a full entree served on top of a salad.

[Cindy Hamilton]

Potato, potahto. Not all salads comprise a full meal. Not all salads
are too small for a full meal.

What's your definition of a salad? Here's the one I like:

"A salad is a dish consisting of mixed, mostly natural ingredients.
They are typically served chilled or at room temperature, though some
can be served warm. Condiments and salad dressings, which exist in a
variety of flavors, are often used to enhance a salad."

No mention of protein, carbohydrate, or vegetables.

Quite a few salads have no vegetables (or nearly none). Here are
examples of all sorts of salads:

https://en.wikipedia.org/wiki/List_of_salads


--
Cindy Hamilton

[Bruce]

There must be many ways to add a dead animal to it so it becomes
acceptable to RFC, no?

[bruce bowser]

On Wednesday, April 26, 2023 at 3:47:53 AM UTC-4, dsi1 wrote:
> On Tuesday, April 25, 2023 at 4:57:30 PM UTC-10, itsjoan...@webtv.net wrote:

> > On Tuesday, April 25, 2023 at 6:59:57 PM UTC-5, jmcquown wrote:
> > >
> > > I bought a package of six nice meaty skin-on, bone-in chicken thighs.
> > > Perdue brand. I'm cooking two of them of them tonight; the remainder
> > > have been packaged for future use and are in the freezer.
> > >

> > > I'll be eating one of those nice crispy chicken thighs for dinner with
> > > some steamed broccoli I also cooked some wild rice. The other will be
> > > taken to work for lunch tomorrow.
> > >

> > > Jill

> > >
> > There was no cooking here today, but I did have a late (3:00) lunch but mine
> > was skirt steak over Spanish rice.

> Late last night, I cooked up some Chinese style Korean noodles with some spicy cucumber. Eating around midnight is not bad.
> My son brought a Little Caesars’ Pretzel Crust Pizza. I thought it was just another dopey gimmick but I tried a piece anyway. It was pretty good.

Those big corporations aren't fooling around. If anything, they make tasty food.

[Bruce]

>Those big corporations aren't fooling around. If anything, they make a lot of money.

(fixed if for ya)

[dsi1]

If they were smart, they'd make tasty food. Well, any good restaurant should be aiming towards great food. We had some great food last night - black garlic ramen. Praise be to Jesus.

https://photos.app.goo.gl/17izKeqB9CFUF7e86

[Hank Rogers]

Yeah, and I don't like damn bread recipes either. That's worse than
salad recipes. Any fool can bake bread.

[Hank Rogers]

I used to make complete meal salads. Usually with some type of
meat, and lots of vegetables too. Usually some type of bread or
crackers to go with it. My gut was always stuffed after I ate it.

[itsjoan...@webtv.net]

On Thursday, April 27, 2023 at 4:29:43 PM UTC-5, Hank Rogers wrote:
> >
> I used to make complete meal salads. Usually with some type of
> meat, and lots of vegetables too. Usually some type of bread or
> crackers to go with it. My gut was always stuffed after I ate it.
>

I haven't had one since before the pandemic, but Cracker Barrel used to
serve an outstanding chef salad. It was huge and if you weren't full
after finishing it off, then nothing would fill you up.

[GM]

On Thursday, April 27, 2023 at 4:29:43 PM UTC-5, Hank Rogers wrote:

Too bad "master" wasn't right "behind" you, lol...!!!

--
GM

[Bryan Simmons]

Of course. Cracker Barrel is known for serving "outstanding"
food. They're a notch above Waffle House and IHOP.

--Bryan

[GM]

Couldn't you "phrase" your comment in a more "positive" way, Bryan...???

--
GM

[Bryan Simmons]

Call me a negative Nelly, but I refuse to apologize to
Waffle House and IHOP.
>
> --
> GM

--Bryan

[Hank Rogers]

Cracker barrel is grossly overpriced.
I'm astonished that janitors eat there. Must have been a special
occasion paid for by the company.

[itsjoan...@webtv.net]

Oh shut up. You wouldn't know 'outstanding' food it it were to slap you
in your mug. I'll take a moment to share this, but I doubt your pea brain
can absorb it. The chef salad was only made when it was ordered.

Now go stick a bird pepper up your butt and enjoy that.

[Bryan Simmons]

On Thursday, April 27, 2023 at 10:26:50 PM UTC-5, itsjoan...@webtv.net wrote:
> On Thursday, April 27, 2023 at 7:42:36 PM UTC-5, Bryan Simmons wrote:
> >
> > On Thursday, April 27, 2023 at 5:30:39 PM UTC-5, itsjoan...@webtv.net wrote:
> > >
> > Of course. Cracker Barrel is known for serving "outstanding"
> > food. They're a notch above Waffle House and IHOP.
> >
> > --Bryan
> >
> Oh shut up. You wouldn't know 'outstanding' food it it were to slap you
> in your mug. I'll take a moment to share this, but I doubt your pea brain
> can absorb it. The chef salad was only made when it was ordered.
>

I found a pic, and saw the little packets of saltines.
https://www.crackerbarrel.com/menu/burgers-salads-n-more/salads-n-more/chef-salad?productid=36083780
Then I realized, *Duh, that's why they call the place
Cracker Barrel.* And here I was assuming that the
reason was because of the clientele.
https://en.wikipedia.org/wiki/Cracker_(term)#/media/File:Georgia_crackers_1873.jpg

--Bryan

[itsjoan...@webtv.net]

On Friday, April 28, 2023 at 3:53:32 PM UTC-5, Bryan Simmons wrote:
>
> On Thursday, April 27, 2023 at 10:26:50 PM UTC-5, itsjoan...@webtv.net wrote:
> > >
> > Oh shut up. You wouldn't know 'outstanding' food it it were to slap you
> > in your mug. I'll take a moment to share this, but I doubt your pea brain
> > can absorb it. The chef salad was only made when it was ordered.
> >
> I found a pic, and saw the little packets of saltines.
> https://www.crackerbarrel.com/menu/burgers-salads-n-more/salads-n-more/chef-salad?productid=36083780
>

> --Bryan
>
The chef salads I haven't gotten there look absolutely nothing like that pitiful
picture you posted. They were served on a large oval platter and piled high
with lettuce, cucumber, tomato, a bit of broccoli, shredded cheese plus cheese
triangles, ham, bacon, and chicken. Plus croutons, sliced boiled eggs, and green
onions with the dressing of your choice. Truly a platter full.

[dsi1]

The pictures on the website are noticeably unattractive. They're downright depressing. That's the breaks.

[Hank Rogers]

Perhaps in the future, uncle, they may be able to live up to your
high asian standards. Try them every 40 years Tojo.

[GM]

Like every December 7th since 1941...

--
GM

[Michael Trew]

Lol... It'll get Bryan in a tizzy, but it's basically a requirement that
I find a Waffle House to eat at when traveling. I've passed a number of
them in Florida yesterday. Oddly enough, I usually don't get a waffle
there.

[Cindy Hamilton]

On 2023-05-02, Michael Trew <michae...@att.net> wrote:
> On 4/27/2023 11:26 PM, itsjoan...@webtv.net wrote:
>> On Thursday, April 27, 2023 at 7:42:36 PM UTC-5, Bryan Simmons wrote:
>>>
>>> On Thursday, April 27, 2023 at 5:30:39 PM UTC-5, itsjoan...@webtv.net wrote:
>>>>
>>> Of course. Cracker Barrel is known for serving "outstanding"
>>> food. They're a notch above Waffle House and IHOP.
>>>
>>> --Bryan
>>>
>> Oh shut up. You wouldn't know 'outstanding' food it it were to slap you
>> in your mug. I'll take a moment to share this, but I doubt your pea brain
>> can absorb it. The chef salad was only made when it was ordered.
>>
>> Now go stick a bird pepper up your butt and enjoy that.
>
> Lol... It'll get Bryan in a tizzy, but it's basically a requirement that
> I find a Waffle House to eat at when traveling.

Better avoid Michigan, then. Zero Waffle Houses in this state.

--
Cindy Hamilton

[Michael Trew]

Well, I typically travel south, and I'm looking for a quick sit down
meal. I did stop before I made it home, and I cant believe that their
breakfast, sans waffle, plus coffee, is now $13... yikes. There are
probably far superior places to eat around Ann Arbor for close to that
price.

[Cindy Hamilton]

Close to, but greater than. Ann Arbor is frickin' expensive. People
here will spend a lot of money, because they have a lot to spend. If
you come up this way, stick to Ypsilanti. You'd probably find
The Bomber to give you a satisfactory calorie-to-dollar ratio.

https://www.bomberrestaurant.net/menus

Since I don't travel, the only reason for me to go out for breakfast is
to get something I wouldn't make at home--or that I wouldn't make as
well. For example, Eggs Benedict. Sure, I can make Hollandaise, but
someone who makes it every day (and who isn't trying to make just
enough for two people) does a much better job.

https://www.zingermansroadhouse.com/menus/breakfast/

Yep. I've paid more than $20 for breakfast before, including coffee,
state sales tax, and tip.

I think I tried the Bacon Skillet once, but I keep gravitating back
to the Eggs Benedict.

--
Cindy Hamilton

[Michael Trew]

On 5/5/2023 11:34, Cindy Hamilton wrote:
> On 2023-05-05, Michael Trew<michae...@att.net> wrote:
>>
>> Well, I typically travel south, and I'm looking for a quick sit down
>> meal. I did stop before I made it home, and I cant believe that their
>> breakfast, sans waffle, plus coffee, is now $13... yikes. There are
>> probably far superior places to eat around Ann Arbor for close to that
>> price.
>
> Close to, but greater than. Ann Arbor is frickin' expensive. People
> here will spend a lot of money, because they have a lot to spend. If
> you come up this way, stick to Ypsilanti. You'd probably find
> The Bomber to give you a satisfactory calorie-to-dollar ratio.
>
> https://www.bomberrestaurant.net/menus

Thanks, that looks good. I don't mind spending a bit more, on occasion,
for better food... but for a Waffle House, I was not expecting to spend
that much for what I got.