"The Real Bev" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Blair P. Houghton said:
AC said:
chicken leg quarters kick ass. they are great roasted, fried or braised. the 10lb bag is a great deal when they're on sale. i like to separate them, bone out the thighs and freeze the legs for later use. boneless thighs are culinary gold imo. they are the answer to over priced and bland chicken [censored]. i haven't met a chicken dish yet that wasn't better with dark meat.
Well of course. They have about 8 times the fat.
(Breasts are about 1.2% fat, thighs are about 10% fat.)
The best thing about breasts is that they're handy chunks of protein that taste like whatever you mix them with. I just don't like the taste of bird-meat.
-- Cheers, Bev
Yeah, bird-meat sometimes has a faint taste of feathers to me when I concentrate on it. Dee Dee
"Ira Humperdink MD <[email hidden]>" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
what do you do with the extra cellery? i don't like to buy cellery because i can never use up all of it.
I buy bulk celery from Costco, sometimes there are 4 in a package. I also have on hand (better check the date) some dry ready-made potato soup (Bear brand, I think). I chop a whole head of the celery and add it to the soup; at the end I add about a cup of the yellow/white mixed Mexican (or bland) cheese. Makes a quick dinner.
You can always cook it slowly in a little butter/oil and have it as a side veggie.
PS, If you're a doctor, no wonder prescriptions are indecipherable/undecipherable by some-- is celery spelled this way in the U.S.? I think not. Perhaps it is spelled 'cellery' in another country? Dee Dee
AC wrote: > i haven't met a chicken dish yet that wasn't better with dark > meat.
Well of course. They have about 8 times the fat. (Breasts are about 1.2% fat, thighs are about 10% fat.)
The best thing about breasts is that they're handy chunks of protein that taste like whatever you mix them with. I just don't like the taste of bird-meat.
Yeah, bird-meat sometimes has a faint taste of feathers to me when I concentrate on it.
Oh thanks, now I have one MORE icky flavor to think about disliking!
-- Cheers, Bev +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ "History I believe furnishes no example of a priest-ridden people maintaining a free civil government." -- letter from Thomas Jefferson to Baron vonHumboldt, 1813
"The Real Bev" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Dee Randall said:
The Real Bev said:
Blair P. Houghton wrote: > AC wrote: >> i haven't met a chicken dish yet that wasn't better with dark meat. > > Well of course. They have about 8 times the fat. > (Breasts are about 1.2% fat, thighs are about 10% fat.)
The best thing about breasts is that they're handy chunks of protein that taste like whatever you mix them with. I just don't like the taste of bird-meat.
Yeah, bird-meat sometimes has a faint taste of feathers to me when I concentrate on it.
Oh thanks, now I have one MORE icky flavor to think about disliking!
-- Cheers, Bev
I wish I could get rid of thinking about a few -- but the manufacturers just keep coming up with new ones for me. Dee Dee
