Home |
Search |
Today's Posts |
|
#1
posted to rec.boats
|
|||
|
|||
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. |
#2
posted to rec.boats
|
|||
|
|||
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.. |
#3
posted to rec.boats
|
|||
|
|||
speaking of Lunacy....
On Sun, 10 Feb 2008 15:40:23 GMT, "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. If it's dry, take it back and get another piece. Don't let them give you a piece that's been sitting under the floodlights for a couple hours. If it's fresh cooked, it should be moist. You're getting this info from an expert. -- John H |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
Speaking of music... | General | |||
Speaking of tomatoes - OT | General | |||
More Cuban Lunacy | Cruising |