On Fri, 28 May 2021 10:25:41 -0400, Ed Pawlowski wrote:

> On 5/28/2021 7:29 AM, Taxed and Spent wrote:
>> On 5/27/2021 9:56 PM, Sqwertz wrote:
>>> Left over smoke-grilled jerk chicken airline breast with fresh
>>> chimichurri sauce under that (probably too much) olive oil - the
>>> last of the 4 two-liter* bottles I got for $1.70.
>>>
>>> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg
>>>
>>> Don't worry, Gary.* I'm, still gonna keep the empty bottle on the
>>> counter to feature it in my pictures just to keep you ****ed off.
>>>
>>> What's an "Airline Breast"?* Good! question.* Its some phony term I
>>> made up just so you'd ask! (Hmm, I guess I failed that one, eh?)
>>>
>>> -sw
>>>
>>
>> You didn't make up that term.
>>
>> But I wonder what an airline breast was called before airlines came into
>> being.
>
> It was often called frenched breast. I've seen it in restaurants but
> never in a grocery store.
>
> Airline Chicken Breast Definition
>
> It is a boneless breast with the first joint of the wing still attached.
> ... The breast is served with the wing part sticking up, causing some
> people to claim that the name comes from it resembling the wing of an
> airplane.

No shit!?!? I made up a phony term and definition and its already in
use? What are th chances of that, eh?

I've heard it as being any portion of the wing attached to bone-in
or out breast. What I'd call what I have there a chicken
forequarter. Because an airliner with only [part of] one wing
doesn't seem a very safe bet.

-sw