I prefer thighs over breasts

[MrSquished]

Let's Go Brandon!

Look. It's the 'my IQ and critical thinking ability thinking levels are practically nil' catch phrase

 

[Pohemi]

^ if you make your life a toilet, everything is going to stink.

How about laying off the drugs and trying to make... oh I dunno, maybe any kind of argument at all instead of the slacker crap you are doing?

Do you still think drugs aren't an impediment, after it is already clear that this is the case?

Pretty sure it's just you that stinks.

 

[Torn Mind]

Stop telling people. I can get chicken hind quarters for $0.99/# at the store. Bone in thigh is by far the best way to chicken. But if you all keep telling everyone it'll end up like wings and smoking cuts, going from dirt cheap to expensive as hell.

I don't buy thighs. I rarely buy rotisserie chicken(recent eating of one inspired this thread) and used to buy Walmart fried chicken(but no longer because I've sworn off bread crumbs, plus the oil is likely abused veggie oil).

People still fear even 1g of fat these days, so I doubt people will start clamoring for store thighs. They still take work to season it. I doubt it becomes a restaurant staple because you can't just sauce it up like wings. Wings can be fast food's, so to speak. Dominos can simply put a set of wings onto the belt and then they're ready.

 

[DigDog]

You guys are all nothing but chicken peons. Real overlords eat turkey wings. One of my snack wings could feed you family for a week.

 

[Shmee]

I like tendies and boneless wings. Nuggies are also good. But the best part of the chicken is the tendies. Because wings with bones causes m'goodboy to choke, and nuggies don't fill m'goodboy up.

 

[Captante]

Let's Go Brandon!

Back to the unwiped bunghole of P&N with that crap.

(since apparently that kind of thing suits your taste)

 

[Zorba]

You guys are all nothing but chicken peons. Real overlords eat turkey wings. One of my snack wings could feed you family for a week.

I've never found a good source for turkey pieces.

 

[Zeze]

Long time ago, I had an amazing, juiciest chicken breast at a local Italian restaurant. I was floored. It was so juicy.

Fast forward a decade later, I brined my chicken breast for the first time. It was the very same juiciness and texture I experienced.

Now I learned what brining does. It essentially waterlogs your meat which is perfect for a tough cut like chicken breast. Sear the outside, then you got a delicious grilled/baked chicken breast.

I never understood 'dark is for the poor' thing. Chicken breast was always the cheapest cut in supermarkets. If you got to Boston Market (rotisserie chicken); they charge more for the dark meat serving vs white meat.

 

[nakedfrog]

I prefer breasts.

 

[Captante]

Long time ago, I had an amazing, juiciest chicken breast at a local Italian restaurant. I was floored. It was so juicy.

Fast forward a decade later, I brined my chicken breast for the first time. It was the very same juiciness and texture I experienced.

Now I learned what brining does. It essentially waterlogs your meat which is perfect for a tough cut like chicken breast. Sear the outside, then you got a delicious grilled/baked chicken breast.

I never understood 'dark is for the poor' thing. Chicken breast was always the cheapest cut in supermarkets. If you got to Boston Market (rotisserie chicken); they charge more for the dark meat serving vs white meat.

Brined turkey is also amazingly good although the added water/salt in the meat can make deep frying problematic. (can also be a problem if you're on a low-sodium diet!)

I actually prefer to oven roast the brined bird "low & slow" plus loosely stuffed with fruit like apples or pears, breast DOWN for 75% of the cooking time. (fat drips onto the white meat)

I remove the fruit stuffing when flipping the breast side up to brown.

 

[Captante]

Walmart fried chicken(but no longer because I've sworn off bread crumbs, plus the oil is likely abused veggie oil).

Read the ingredients/nutrition label on the package of any of that stuff and you'll never eat it again.

Bread crumbs and a little fat are the least of your worries with garbage food like Walmart fried chicken. One piece of that $hiet has as much/more salt then a freaking Instant-Ramen just for starters!

 

[DigDog]

I've never found a good source for turkey pieces.

african online delivery shops.

i pay about $20 for 5kg of wings, and 1 full wing is one meal. brine for a few hours for better taste, then cover with preferred spice and oven-roast.

 

[MrSquished]

Long time ago, I had an amazing, juiciest chicken breast at a local Italian restaurant. I was floored. It was so juicy.

Fast forward a decade later, I brined my chicken breast for the first time. It was the very same juiciness and texture I experienced.

Now I learned what brining does. It essentially waterlogs your meat which is perfect for a tough cut like chicken breast. Sear the outside, then you got a delicious grilled/baked chicken breast.

I never understood 'dark is for the poor' thing. Chicken breast was always the cheapest cut in supermarkets. If you got to Boston Market (rotisserie chicken); they charge more for the dark meat serving vs white meat.

I don't think it was that way 30 years ago though - with the pricing.

 

[Zorba]

Brined turkey is also amazingly good although the added water/salt in the meat can make deep frying problematic. (can also be a problem if you're on a low-sodium diet!)

I actually prefer to oven roast the brined bird "low & slow" plus loosely stuffed with fruit like apples or pears, breast DOWN for 75% of the cooking time. (fat drips onto the white meat)

I remove the fruit stuffing when flipping the breast side up to brown.

I inject turkeys when a smoke them. Beer and oil, plus some spices. Makes a huge difference with how moist it is.

I usually use Honkers Ale.

 

[Zorba]

african online delivery shops.

i pay about $20 for 5kg of wings, and 1 full wing is one meal. brine for a few hours for better taste, then cover with preferred spice and oven-roast.

Got a link? Not finding anything on Duck.

 

[Torn Mind]

Read the ingredients/nutrition label on the package of any of that stuff and you'll never eat it again.

Bread crumbs and a little fat are the least of your worries with garbage food like Walmart fried chicken. One piece of that $hiet has as much/more salt then a freaking Instant-Ramen just for starters!

I would surmise my consumption of the fried chicken would have averaged once-a-month or less for the most part; budget constrains my purchasing decisions, something passed down via an Asian mom. Despite me trashing vegans and talking about eating meat, I actually do prefer many plant foods to meat or dairy. I have a bigger appetite for unsweetened almond milk than regular milk, for example. I can even eat uncooked, unseasoned tofu with no complaints or suffering.

I focus more on the sugars because one I already have periodontal damage. I'm a lazy guy sometimes, so eating in a way to make as easy to manage as possible is priority number 1. Bread crumbs get in-between everything and even the best irrigation is not enough to truly clean it out.

The vegetable oils like canola are likely subject to "business-grade" abuse. Heated all day, deep fried. Aldehyde products start forming and those chemicals can cause definite damage.

I'm more concerned about sodium phosphates causing an excess of phosphate as well.

Salt is not that concerning to me. One is that it is the less preferred seasoning for me; I apparently have genetics predisposing me to favoring sweets and starches. I don't eat much of it to begin with. I kind of want to learn the ways of fermenting vegetables, inspired in part due to
Lactobacillus Plantarum doing a number on gum disease pathogens like S. mutans.
Two is that since I'm forced into a low-net carb dominated diet, I need some sodium to prevent water loss.

BTW, I and my mom genuinely like instant ramen, although I totally done with it unless financial disaster enters my life.

 

[DigDog]

Got a link? Not finding anything on Duck.

not really, i live in Britain, so my links wouldn't do you any good, but im sure if you use your Google-Fu you'll get what you want.

 

[Captante]

Salt is not that concerning to me

Same here when I was younger.... wish I paid more attention back then.

A little soy sauce on veggies or a sprinkle of seasoned salt on fries is no big deal but most processed food is freaking insane salt/sugar-empty carbs wise with Instant Ramen being a "worst-case" or close to it.

Some cookies literally have more nutritional value!

 

[Zorba]

not really, i live in Britain, so my links wouldn't do you any good, but im sure if you use your Google-Fu you'll get what you want.

Oh, for some reason I thought you were in Oregon. I thought it was weird you were using godless units.

 

[BurnItDwn]

Chicken is good. We usually like to buy the chicken quarters, which come with thigh & drumstick.

 

[MrSquished]

Costco has the freezer ready 3 pecks of organic chicken drumsticks. Unfortunately they only have the thighs in non organic form. I prefer to get organic chicken when possible. For any potential Costco members it's a great deal.

But for soups and some applications, I do love the drumsticks. I always have some in the freezer ready to go.

 

[Torn Mind]

Same here when I was younger.... wish I paid more attention back then.

A little soy sauce on veggies or a sprinkle of seasoned salt on fries is no big deal but most processed food is freaking insane salt/sugar-empty carbs wise with Instant Ramen being a "worst-case" or close to it.

Some cookies literally have more nutritional value!

I never really fell deep into the standard American diet; the likes of sodas and Twinkies were never really consumed that much. My mom actually hates beef for its taste and not ideology(still can cook it good though). Some might even say I'm underweight as a 6' 0 ft, 132 lb dude. So my concerns are not...what the average has to deal with.

As far as genetics goes, sweets do matter more with the suspicious blood work my mom has in the past couple years. High TG, fasting sugars about 100 but below 110. Her aorta came out with minimal atherosclerosis according to a CT scan focused on checking if her colon cancer had spread.

Free sodium ions not balanced by the likes of potassium ions are indeed not optimal. At least with pickles, the vegetable provides the potassium to balance the load of sodium.

 

[Scarpozzi]

I suppose beef breast meat is just udders?

 

[nakedfrog]

I never really fell deep into the standard American diet; the likes of sodas and Twinkies were never really consumed that much. My mom actually hates beef for its taste and not ideology(still can cook it good though). Some might even say I'm underweight as a 6' 0 ft, 132 lb dude. So my concerns are not...what the average has to deal with.

I assume your ribs can be played like a xylophone?

 

[Torn Mind]

I assume your ribs can be played like a xylophone?

They are actually smooth sans two ribs slightly protruding on the right.

If anyone thinks I am a corpse, I've hand pics showing the contrary.

I enjoy my fats. I ate 8 oz of peanut butter today. Ate plenty of 27% ground beef yesterday with onion. And I'm eating one pound of tofu right now. 3.5 oz cheese today. A begrudging amount of salmon.