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speaking of Lunacy....
On Sun, 10 Feb 2008 14:39:22 GMT, "JoeSpareBedroom"
wrote: "Tim" wrote in message ... KFC Fried chicken protests...again? http://www.heraldextra.com/content/view/253898/17/ now I'm getting hungry.... Nah, we'll go there tomorrow for lunch! The protesters are correct. KFC somehow manages to take perfectly good chicken breasts and cook them until they're as dry as cardboard, except for the delicious greasy coating. That's cruel. As a matter of fact, it's not dry at all unless it was improperly prepared at your local KFC. KFC chicken is pressure fried after being doused in the breading mixture. That's not to say it's great chicken, but if you got a dry piece, you should have returned it and told the manager to jack up the cook. Don't ask how I know the KFC secrets. -- John H |
speaking of Lunacy....
"Gene Kearns" wrote in message
... On Sun, 10 Feb 2008 14:39:22 GMT, JoeSpareBedroom penned the following well considered thoughts to the readers of rec.boats: "Tim" wrote in message ... KFC Fried chicken protests...again? http://www.heraldextra.com/content/view/253898/17/ now I'm getting hungry.... Nah, we'll go there tomorrow for lunch! The protesters are correct. KFC somehow manages to take perfectly good chicken breasts and cook them until they're as dry as cardboard, except for the delicious greasy coating. That's cruel. I don't know if it can be accomplished with any greater finesse. White meat from fowl usually is somewhere between sawdust and shoe leather. There's a way to cook bone-in chicken breasts so they're not dry, but it involves finesse, good timing, and you can't do it by bathing them in the same amount of heat from all directions, like they are when pressure cooked. |
speaking of Lunacy....
On Feb 10, 10:22*am, Gene Kearns
wrote: On Sun, 10 Feb 2008 14:39:22 GMT, JoeSpareBedroom penned the following well considered thoughts to the readers of rec.boats: "Tim" wrote in message ... KFC Fried chicken protests...again? http://www.heraldextra.com/content/view/253898/17/ now I'm getting hungry.... Nah, we'll go there tomorrow for lunch! The protesters are correct. KFC somehow manages to take perfectly good chicken breasts and cook them until they're as dry as cardboard, except for the delicious greasy coating. That's cruel. I don't know if it can be accomplished with any greater finesse. White meat from fowl usually is somewhere between sawdust and shoe leather. -- Grady-White Gulfstream, out of Oak Island, NC. Homepagehttp://pamandgene.idleplay.net/* * * * * * * * * * * * * * * * * * * * * Rec.boats at Lee Yeaton's Bayguidehttp://www.thebayguide.com/rec.boats* * * * * * * * * * * * * * * --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 080209-0, 02/09/2008 Tested on: 2/10/2008 10:22:47 AM avast! - copyright (c) 1988-2008 ALWIL Software.http://www.avast.com- Hide quoted text - - Show quoted text - What's the big deal? Mrs JW cooks white meat juicy and tender everytime, and I am usually a dark meat eater. Take boneless breast, egg, breadcrumbs in a smaller glass pan greased. You want to pack the meat in somewhat tight, touching and the breasts not opended up all the way or spread out, smooth side down. 425 for 22-24 minutes.. always comes out juicy and nice even for me and the kids. I don't see what the big deal is and why some posers (not posters) are saying it is so complicated... Geeze.. |
speaking of Lunacy....
wrote in message
... On Feb 10, 10:22 am, Gene Kearns wrote: On Sun, 10 Feb 2008 14:39:22 GMT, JoeSpareBedroom penned the following well considered thoughts to the readers of rec.boats: "Tim" wrote in message ... KFC Fried chicken protests...again? http://www.heraldextra.com/content/view/253898/17/ now I'm getting hungry.... Nah, we'll go there tomorrow for lunch! The protesters are correct. KFC somehow manages to take perfectly good chicken breasts and cook them until they're as dry as cardboard, except for the delicious greasy coating. That's cruel. I don't know if it can be accomplished with any greater finesse. White meat from fowl usually is somewhere between sawdust and shoe leather. -- Grady-White Gulfstream, out of Oak Island, NC. Homepagehttp://pamandgene.idleplay.net/ Rec.boats at Lee Yeaton's Bayguidehttp://www.thebayguide.com/rec.boats --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 080209-0, 02/09/2008 Tested on: 2/10/2008 10:22:47 AM avast! - copyright (c) 1988-2008 ALWIL Software.http://www.avast.com- Hide quoted text - - Show quoted text - What's the big deal? Mrs JW cooks white meat juicy and tender everytime, and I am usually a dark meat eater. Take boneless breast, egg, breadcrumbs in a smaller glass pan greased. You want to pack the meat in somewhat tight, touching and the breasts not opended up all the way or spread out, smooth side down. 425 for 22-24 minutes.. always comes out juicy and nice even for me and the kids. I don't see what the big deal is and why some posers (not posters) are saying it is so complicated... Geeze.. ====================== We're talking about KFC, which serves bone-in chicken breasts. Cooking bone-in breasts is a whole different story. |
speaking of Lunacy....
On Feb 10, 10:40*am, "JoeSpareBedroom" wrote:
wrote in message ... On Feb 10, 10:22 am, Gene Kearns wrote: On Sun, 10 Feb 2008 14:39:22 GMT, JoeSpareBedroom penned the following well considered thoughts to the readers of rec.boats: "Tim" wrote in message .... KFC Fried chicken protests...again? http://www.heraldextra.com/content/view/253898/17/ now I'm getting hungry.... Nah, we'll go there tomorrow for lunch! The protesters are correct. KFC somehow manages to take perfectly good chicken breasts and cook them until they're as dry as cardboard, except for the delicious greasy coating. That's cruel. I don't know if it can be accomplished with any greater finesse. White meat from fowl usually is somewhere between sawdust and shoe leather. -- Grady-White Gulfstream, out of Oak Island, NC. Homepagehttp://pamandgene.idleplay.net/ Rec.boats at Lee Yeaton's Bayguidehttp://www.thebayguide.com/rec.boats --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 080209-0, 02/09/2008 Tested on: 2/10/2008 10:22:47 AM avast! - copyright (c) 1988-2008 ALWIL Software.http://www.avast.com-Hide quoted text - - Show quoted text - What's the big deal? Mrs JW cooks white meat juicy and tender everytime, and I am usually a dark meat eater. Take boneless breast, egg, breadcrumbs in a smaller glass pan greased. You want to pack the meat in somewhat tight, touching and the breasts not opended up all the way or spread out, smooth side down. 425 for 22-24 minutes.. always comes out juicy and nice even for me and the kids. I don't see what the big deal is and why some posers (not posters) are saying it is so complicated... Geeze.. ====================== We're talking about KFC, which serves bone-in chicken breasts. Cooking bone-in breasts is a whole different story.- Hide quoted text - - Show quoted text - Different story, just as easy.. slow and low. start from there.. |
speaking of Lunacy....
Gene Kearns wrote:
On Sun, 10 Feb 2008 07:36:21 -0800 (PST), penned the following well considered thoughts to the readers of rec.boats: What's the big deal? Mrs JW cooks white meat juicy and tender everytime, and I am usually a dark meat eater. Take boneless breast, egg, breadcrumbs in a smaller glass pan greased. You want to pack the meat in somewhat tight, touching and the breasts not opended up all the way or spread out, smooth side down. 425 for 22-24 minutes.. always comes out juicy and nice even for me and the kids. I don't see what the big deal is and why some posers (not posters) are saying it is so complicated... Geeze.. We're talking apples and oranges. Think (1) bone-in and (2) fried chicken (not baked). And for the KFC angle, pressure cooked deep fat..... Astonishing how KFC can take a relatively "healthy" food like chicken and turn it into high calorie, high cholesterol crap. |
speaking of Lunacy....
JoeSpareBedroom wrote:
"HK" wrote in message ... Gene Kearns wrote: On Sun, 10 Feb 2008 07:36:21 -0800 (PST), penned the following well considered thoughts to the readers of rec.boats: What's the big deal? Mrs JW cooks white meat juicy and tender everytime, and I am usually a dark meat eater. Take boneless breast, egg, breadcrumbs in a smaller glass pan greased. You want to pack the meat in somewhat tight, touching and the breasts not opended up all the way or spread out, smooth side down. 425 for 22-24 minutes.. always comes out juicy and nice even for me and the kids. I don't see what the big deal is and why some posers (not posters) are saying it is so complicated... Geeze.. We're talking apples and oranges. Think (1) bone-in and (2) fried chicken (not baked). And for the KFC angle, pressure cooked deep fat..... Astonishing how KFC can take a relatively "healthy" food like chicken and turn it into high calorie, high cholesterol crap. The outrageous salt content of their product is what bugs me the most. But, if you could eliminate that one factor, I don't think their fried chicken would be so much worse than what you'd get at any other restaurant where they know how to do it right. Well, I like fried chicken - real fried chicken - which, of course KFC does not serve, but I also like baked chicken. In fact, I like baked better. |
speaking of Lunacy....
"HK" wrote in message ... Gene Kearns wrote: On Sun, 10 Feb 2008 07:36:21 -0800 (PST), penned the following well considered thoughts to the readers of rec.boats: What's the big deal? Mrs JW cooks white meat juicy and tender everytime, and I am usually a dark meat eater. Take boneless breast, egg, breadcrumbs in a smaller glass pan greased. You want to pack the meat in somewhat tight, touching and the breasts not opended up all the way or spread out, smooth side down. 425 for 22-24 minutes.. always comes out juicy and nice even for me and the kids. I don't see what the big deal is and why some posers (not posters) are saying it is so complicated... Geeze.. We're talking apples and oranges. Think (1) bone-in and (2) fried chicken (not baked). And for the KFC angle, pressure cooked deep fat..... Astonishing how KFC can take a relatively "healthy" food like chicken and turn it into high calorie, high cholesterol crap. Sure is. Do you have a good chicken recipe? |
speaking of Lunacy....
"HK" wrote in message ... JoeSpareBedroom wrote: "HK" wrote in message ... Gene Kearns wrote: On Sun, 10 Feb 2008 07:36:21 -0800 (PST), penned the following well considered thoughts to the readers of rec.boats: What's the big deal? Mrs JW cooks white meat juicy and tender everytime, and I am usually a dark meat eater. Take boneless breast, egg, breadcrumbs in a smaller glass pan greased. You want to pack the meat in somewhat tight, touching and the breasts not opended up all the way or spread out, smooth side down. 425 for 22-24 minutes.. always comes out juicy and nice even for me and the kids. I don't see what the big deal is and why some posers (not posters) are saying it is so complicated... Geeze.. We're talking apples and oranges. Think (1) bone-in and (2) fried chicken (not baked). And for the KFC angle, pressure cooked deep fat..... Astonishing how KFC can take a relatively "healthy" food like chicken and turn it into high calorie, high cholesterol crap. The outrageous salt content of their product is what bugs me the most. But, if you could eliminate that one factor, I don't think their fried chicken would be so much worse than what you'd get at any other restaurant where they know how to do it right. Well, I like fried chicken - real fried chicken - which, of course KFC does not serve, but I also like baked chicken. In fact, I like baked better. Keep them facts coming. We need to know all about you. What is your shoe size? |
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