On Feb 10, 11:56*am, "Jim" 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.

Sure is. Do you have a good chicken recipe?- Hide quoted text -

- Show quoted text -

If you are going to do a whole bird. Mix up Balsamic vinegar and honey
to a good thick juice. Inject your bird with one of those big
syringes, and then rub the bird with the remaining mixture. Using a
baking bag fill the bottom of the bag with scorched onions then layers
of potato slices, greenbeans, carrots, and any other veggie you like.
place the bird over the vegies, close the bag, and cook to proper
temp, using box directions for a hint on baking time..

wrote in message
...

I agree with Joe that the salt content at most restaurants is
ridiculous. It is just a cheap and lazy way to add flavor.
As for chicken, rotissarie is probably the best. I have a back burner
on the grill and we set one spinning before we go out for our evening
boat ride. I also put a couple of potatoes on a rack I made near the
top of the grill. When we get home it is done.

I stopped using salt a couple of years ago. I use "No Salt" which I
actually prefer the taste of.
"No Salt" is Potassium Chloride, one of the three chemicals used in lethal
injection executions.

Eisboch

Eisboch wrote:

I stopped using salt a couple of years ago. I use "No Salt" which I
actually prefer the taste of.
"No Salt" is Potassium Chloride, one of the three chemicals used in lethal
injection executions.

Eisboch

It's cheap and plentyful too!

Jsut get a bucket and scoop some out of the State trucks before they
start spreading to de-ice the roads...

We go the Sea Salt route. A friend of ours in Hawaii process's sea
salt himself and mails us some when we're out.

"Tim" wrote in message
...


Eisboch wrote:

I stopped using salt a couple of years ago. I use "No Salt" which I
actually prefer the taste of.
"No Salt" is Potassium Chloride, one of the three chemicals used in
lethal
injection executions.

Eisboch

It's cheap and plentyful too!

Jsut get a bucket and scoop some out of the State trucks before they
start spreading to de-ice the roads...

We go the Sea Salt route. A friend of ours in Hawaii process's sea
salt himself and mails us some when we're out.

Sea Salt is good. But, it's still salt, less concentrated, but still salt.

Eisboch

On Feb 10, 10:36*am, wrote:
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** * * * * * * * * * * * * *

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- 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..- Hide quoted text -

- Show quoted text -

I can grill a nice bone in breast, too, it takes careful timing, but
can be done.

On Feb 10, 11:50*am, wrote:
On Sun, 10 Feb 2008 11:18:31 -0500, HK wrote:
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.

I agree with Joe that the salt content at most restaurants is
ridiculous. It is just a cheap and lazy way to add flavor.
As for chicken, rotissarie is probably the best. I have a back burner
on the grill and we set one spinning before we go out for our evening
boat ride. I also put a couple of potatoes on a rack I made near the
top of the grill. When we get home it is done.

Yep, I love my grill rotissarie for chicken. Kind of bastes itself.
You can do a mean pork loin in it too.

On Feb 10, 11:43*am, "Eisboch" wrote:
"Tim" wrote in message

...







Eisboch wrote:

I stopped using salt a couple of years ago. * I use "No Salt" which I
actually prefer the taste of.
"No Salt" is Potassium Chloride, one of the three chemicals used in
lethal
injection executions.

Eisboch

It's cheap and plentyful too!

Jsut get a bucket and scoop some out of the State trucks before they
start spreading to de-ice the roads...

We go the Sea Salt route. A friend of ours in Hawaii *process's sea
salt himself and mails us some when we're out.

Sea Salt is good. *But, it's still salt, less concentrated, but still salt.

Eisboch- Hide quoted text -

- Show quoted text -

True, but has other good minerals in it as well.

"Gene Kearns" wrote in message
...
On Sat, 9 Feb 2008 22:36:20 -0400, Don White penned the following well
considered thoughts to the readers of rec.boats:


What we need is more 'free range' chickens, not ones piled tier after tier
in small cages to **** down on the ones beneath.


I would agree. Flavor in the chicken and the egg suffers when chickens
are "farmed." Give me free range food any day..... uh.... except when
the cows have been in the onions..... yuck....

--

Grady-White Gulfstream, out of Oak Island, NC.

Homepage
http://pamandgene.idleplay.net/

Rec.boats at Lee Yeaton's Bayguide
http://www.thebayguide.com/rec.boats


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Depends what the free range chickens are eating. Free Range eggs in Asia
taste wrong. But being raised on eggs fed corn and alfalfa pellets, I am
used to that. I do not notice any difference between the eggs I eat as a
kid and now, but may be just a matter of a lot of years. I do know you
would not be able to buy $1.50 a dozen eggs if they were all free range. My
grandparents were egg ranchers in Turlock, Ca. In those days of the 40's
and 50's all chickens were free range. Took a lot of time to collect all
the eggs from the nesting boxes each day.

"Gene Kearns" wrote in message
...
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.....

--

Grady-White Gulfstream, out of Oak Island, NC.

Homepage
http://pamandgene.idleplay.net/

Rec.boats at Lee Yeaton's Bayguide
http://www.thebayguide.com/rec.boats


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KFC actually has one of the better tasting sandwiches out there. The Honey
Baked chicken breast sandwich. They are moist, and a lot healthier than the
coated and fried parts.

"Eisboch" wrote in message
...

"Tim" wrote in message
...


Eisboch wrote:

I stopped using salt a couple of years ago. I use "No Salt" which I
actually prefer the taste of.
"No Salt" is Potassium Chloride, one of the three chemicals used in
lethal
injection executions.

Eisboch

It's cheap and plentyful too!

Jsut get a bucket and scoop some out of the State trucks before they
start spreading to de-ice the roads...

We go the Sea Salt route. A friend of ours in Hawaii process's sea
salt himself and mails us some when we're out.

Sea Salt is good. But, it's still salt, less concentrated, but still
salt.

Eisboch


I do not know if it less concentrated. Just a few different minerals tossed
in the mix. I think most salt is really sea salt. Is cheap to process. In
Baja, they make an acre inch of salt in 3 months. When we had all the salt
processors in San Francisco Bay took two years. We gave up adding salt to
almost all our cooking in the 1970's. Wife was pregnant and there was a
drought and where the water company drew the water from the Sac Delta, the
salt water had intruded to give some chloride levels in the water. So we
mostly stopped adding salt. Only thing I salt now is tomatoes and hard
boiled eggs. Free range or cage raised. eggs or tomatoes.