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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. |
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