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01-25-2024, 06:02 PM | #131 |
Balloon Bear
Join Date: Jul 2022
Location: Delaware Valley
Posts: 1,729
|
We eat chicken, but my wife will only eat breast meat so that's what I buy. Marinating and sauces help with dryness and add needed flavor. Yogurt/Tahini, Curry/Coconut Milk/Fish Sauce, Marsala...I have a folder full of favorite Middle Eastern, Southern/Southeast Asian, and Italian recipes to work from.
I only make Turkey on Thanksgiving, and it's a boring recipe. I'd gladly just eat sides for that meal, that's where all the action is. |
02-01-2024, 05:28 PM | #132 |
One Man National Asset
Join Date: Nov 2012
Location: PA
Posts: 625
|
Quote:
We eat chicken, but my wife will only eat breast meat so that's what I buy. Marinating and sauces help with dryness and add needed flavor. Yogurt/Tahini, Curry/Coconut Milk/Fish Sauce, Marsala...I have a folder full of favorite Middle Eastern, Southern/Southeast Asian, and Italian recipes to work from.
I only make Turkey on Thanksgiving, and it's a boring recipe. I'd gladly just eat sides for that meal, that's where all the action is. Agreed on the sides. New question then: If you eat bacon, how do you like it cooked? I prefer mine crisp (not burnt). Having a slight chew is OK but I want most of the fat cooked off and crispy. I've met people who like it just cooked so that it's limp and chewy. This is how my dad made it and I'm not down. |
02-01-2024, 07:12 PM | #133 |
Green Shirt
Join Date: Nov 2023
Location: Canada
Posts: 1,176
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Like Satan, I cook chicken in frying pan and then go to oven. Started doing steak this way too; if I am not grilling. Both turn out phenomenal. Sometimes with steak I do a reverse sear (oven then frying pan). Most restaurants cook your steak in the oven too.
As for bacon, I prefer it in the oven too. It stays flat and is very clean compared to frying pan. When I was a kid I enjoyed bacon crisp. I do not like it fatty per se but somewhere in between. Cooked, not crisp but not curled in fat either. If you have not tried oven bacon, I highly recommend; especially with Montreal steak spice! Unless you save your grease, it is easy cleanup. Let it dry and toss the tinfoil you cook it on. |
02-01-2024, 07:43 PM | #134 |
Fartbutt McGillicuddy
Join Date: Jul 2020
Location: EARF
Posts: 4,664
|
i hate cooking chicken. 100% because i freak out about salmonella getting everywhere. it's stupid to worry so much about it like i do. i wash my hands like 100 times throughout the process.
i learned how to boil wings before baking them in the oven. they come out really good. my wife insists on making them in the airfryer now though. i also grill bbq leg quarters for lunch every few months. if i dont burn them to a crisp they're awesome. they're still good burned though. we oven fry our bacon too. |
02-01-2024, 08:07 PM | #135 |
Green Shirt
Join Date: Nov 2023
Location: Canada
Posts: 1,176
|
I was a white meat (breast) only until a few years ago. I still do skinless/boneless but get as much thighs as I do breast nowadays. At first I could taste a difference but now I enjoy it. Again, as someone who watches calories, the difference, for me, is minimal; especially given the flavour profile.
I love rotisserie chicken (so does my cat). Cannot beat Costco price. If I cook my cat a piece of chicken she will not eat it. Costco, she will not stop eating it . . . I find there to be a lot more white meat on theirs. I toss the skin for calorie reasons otherwise I would enjoy it. |
02-01-2024, 08:29 PM | #136 |
Fartbutt McGillicuddy
Join Date: Jul 2020
Location: EARF
Posts: 4,664
|
man i just cannot eat white meat. it tastes like fuzzy paper to me.
but...i'll eat a whole rotisserie chicken over the sink and not think twice about it. the skin and tail is the best part! rotisserie style does something to white meat that makes it magically not taste like fuzzy paper. |
02-08-2024, 10:00 AM | #137 |
One Man National Asset
Join Date: Nov 2012
Location: PA
Posts: 625
|
Quote:
Quote:
man i just cannot eat white meat. it tastes like fuzzy paper to me.
but...i'll eat a whole rotisserie chicken over the sink and not think twice about it. the skin and tail is the best part! rotisserie style does something to white meat that makes it magically not taste like fuzzy paper. New question day: Do you like cilantro? Mostly just a garnish but it's used so much in Latin and Asian food and I just love it in traditional tacos and noodle soups. I'll eat whole sprigs of it. I heard or read somewhere that certain people have a genetic disposition where it makes it taste horrible like soap or something. I wonder if that is true and if that's why some people actually can't like it. |
02-08-2024, 11:01 AM | #138 |
Fartbutt McGillicuddy
Join Date: Jul 2020
Location: EARF
Posts: 4,664
|
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03-07-2024, 10:52 PM | #139 |
Sergeant
Join Date: Aug 2008
Location: Virginia
Posts: 735
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Question 1: Eggs - Scrambled with cheese and bacon in a wrap or fried with runny yolk and bacon with toast. Or drop a fried egg on top of a bowl of cheesy grits and bacon. Sorry I got carried away.
__________________
Acts 13:41 KJV [41] Behold, ye despisers, and wonder, and perish: for I work a work in your days, a work which ye shall in no wise believe, though a man declare it unto you. John 3:16 KJV [16] For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life. |
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