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John H.[_3_]

On Wed, 13 Feb 2008 22:14:29 -0800, "Mike" wrote:

.If you compare the 'high value' Safeway packed chicken to Perdue,

Perdue!! I haven't heard that name since before I moved to the left coast.
"It takes a tough man, to make a tender chicken." He's gotta be dead by now,
right?

--Mike

"John H." wrote in message
.. .
On Sun, 10 Feb 2008 11:50:55 -0500, 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.

If you compare the 'high value' Safeway packed chicken to Perdue, you'll
see the Safeway chicken has a sodium content about five times that of the
Perdue.
--
John H

Don't know if he's dead or not. The Perdue brand chicken is still sold in
Safeway, with about a fifth of the sodium found in the Safeway brand
chicken.
--
John H

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