On Fri, 28 May 2021 09:44:39 -0500, Sqwertz >
wrote:

>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
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.