"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.

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.

"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?

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, 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.

"Tim" wrote in message
...
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.
=======================

.....as well as the same crap that contaminates the fish we're not supposed
to eat too much of.

A couple of years ago, NPR ran a story about serious pollution problems
along some of Italy's coastline. Same day, I went shopping and spotted a
container of sea salt whose label said "From the crystal clear waters of the
Mediterranean. Product of Italy."

Yep.

"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.

On Feb 10, 1:30*pm, "Calif Bill" wrote:
"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. *

Uh, Bill, if there are "a few different minerals tossed in the mix",
the salt would indeed be less concentrated. And most salt certainly
isn't sea salt. It's mined.