Recipe calls for cooked chicken spears to be layered in a casserole.
What's your method of cooking fresh chicken breasts for use in a
recipe? I want serving size pieces.

thanks
val
(lucky to have dodged 4 hurricanes here in the 'Sunshine' state. After
being without power for days, it's almost 'fun' to cook again.)

"val189" > wrote in message
om...
> Recipe calls for cooked chicken spears to be layered in a casserole.
> What's your method of cooking fresh chicken breasts for use in a
> recipe? I want serving size pieces.
>
> thanks
> val


Poach the chicken in herbed broth.

Dimitri

"val189" > wrote in message
om...
> Recipe calls for cooked chicken spears to be layered in a casserole.
> What's your method of cooking fresh chicken breasts for use in a
> recipe? I want serving size pieces.
>
> thanks
> val


Poach the chicken in herbed broth.

Dimitri

One time on Usenet, (val189) said:

> Recipe calls for cooked chicken spears to be layered in a casserole.
> What's your method of cooking fresh chicken breasts for use in a
> recipe? I want serving size pieces.

I steam them...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF

"val189" wrote in message
> Recipe calls for cooked chicken spears to be layered in a casserole.
> What's your method of cooking fresh chicken breasts for use in a
> recipe? I want serving size pieces.
>
> thanks
> val
> (lucky to have dodged 4 hurricanes here in the 'Sunshine' state. After
> being without power for days, it's almost 'fun' to cook again.)

I poach them - they're more tender that way. Glad you came through the
hurricanes OK.

Dora

>"val189" wrote:
>> Recipe calls for cooked chicken spears to be layered in a casserole.
>> What's your method of cooking fresh chicken breasts for use in a
>> recipe? I want serving size pieces.

First I grind them... add herbs, seasoning, veggies, eggs, and crumbs. Then
form them into whatever shape; balls, croquettes, sticks, etc. Then bread them
or not and fry... or poach... or bake... then eat as are or use in recipes. I
absolutely detest plain old chicken breasts, they have less flavor than tofu,
and cooked one second too long you have sneaker soles.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

PENMART01 wrote:
>>"val189" wrote:
>>
>>>Recipe calls for cooked chicken spears to be layered in a casserole.
>>>What's your method of cooking fresh chicken breasts for use in a
>>>recipe? I want serving size pieces.
>
>
> First I grind them... add herbs, seasoning, veggies, eggs, and crumbs. Then
> form them into whatever shape; balls, croquettes, sticks, etc. Then bread them
> or not and fry... or poach... or bake... then eat as are or use in recipes. I
> absolutely detest plain old chicken breasts, they have less flavor than tofu,
> and cooked one second too long you have sneaker soles.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````

I took some chicken breasts and marinated them in a mixture of olive
oil, balsamic vinegar (21 year aged, yeah I know, why do I waste 21 year
old on a marinade but it's all I had,) ground up dried black pepper,
rosemary, oregano, Old Bay, zest of a lemon, juice of said lemon, and
salt, garlic and onion powder. Left in in the fridge for 24 hours, and
cut up the pieces of chicken and put them on skewers. Grilled them with
some sweet bell pepper pieces and the results were fantastic.

I also love putting the breasts in a Tandoori paste (home made,) and
baking in the oven. Low fat and delicious taste.

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)





ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø,¸¸¸,ø¤° `°¤ø,¸¸,ø¤°`°¤ø
><((((º>`·.¸¸.·´¯`·.¸.·´¯`·.¸. ><((((º> ·´¯`·. , .·´¯`·.. ><((((º>

Let there be fish!!!

PENMART01 wrote:
>>"val189" wrote:
>>
>>>Recipe calls for cooked chicken spears to be layered in a casserole.
>>>What's your method of cooking fresh chicken breasts for use in a
>>>recipe? I want serving size pieces.
>
>
> First I grind them... add herbs, seasoning, veggies, eggs, and crumbs. Then
> form them into whatever shape; balls, croquettes, sticks, etc. Then bread them
> or not and fry... or poach... or bake... then eat as are or use in recipes. I
> absolutely detest plain old chicken breasts, they have less flavor than tofu,
> and cooked one second too long you have sneaker soles.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````

I took some chicken breasts and marinated them in a mixture of olive
oil, balsamic vinegar (21 year aged, yeah I know, why do I waste 21 year
old on a marinade but it's all I had,) ground up dried black pepper,
rosemary, oregano, Old Bay, zest of a lemon, juice of said lemon, and
salt, garlic and onion powder. Left in in the fridge for 24 hours, and
cut up the pieces of chicken and put them on skewers. Grilled them with
some sweet bell pepper pieces and the results were fantastic.

I also love putting the breasts in a Tandoori paste (home made,) and
baking in the oven. Low fat and delicious taste.

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)





ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø,¸¸¸,ø¤° `°¤ø,¸¸,ø¤°`°¤ø
><((((º>`·.¸¸.·´¯`·.¸.·´¯`·.¸. ><((((º> ·´¯`·. , .·´¯`·.. ><((((º>

Let there be fish!!!

"val189" > wrote in message
om...
> Recipe calls for cooked chicken spears to be layered in a casserole.
> What's your method of cooking fresh chicken breasts for use in a
> recipe? I want serving size pieces.
>
> thanks
> val
> (lucky to have dodged 4 hurricanes here in the 'Sunshine' state. After
> being without power for days, it's almost 'fun' to cook again.)

If they are boneless and skinless, I poach/steam them in a microwave oven. I
have also steamed them on a bed of herbs in my steamer, but I prefer the
microwave for most uses.

Charlie

"val189" > wrote in message
om...
> Recipe calls for cooked chicken spears to be layered in a casserole.
> What's your method of cooking fresh chicken breasts for use in a
> recipe? I want serving size pieces.
>
> thanks
> val
> (lucky to have dodged 4 hurricanes here in the 'Sunshine' state. After
> being without power for days, it's almost 'fun' to cook again.)

If they are boneless and skinless, I poach/steam them in a microwave oven. I
have also steamed them on a bed of herbs in my steamer, but I prefer the
microwave for most uses.

Charlie

"Richard Periut" > wrote in message
...


" Low fat and delicious taste"

Jack Oxymoron

Jack Schidt® wrote:

> "Richard Periut" > wrote in message
> ...
>
>
> " Low fat and delicious taste"
>
> Jack Ass
>
>

Idiotic conjectures.

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)





ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø,¸¸¸,ø¤° `°¤ø,¸¸,ø¤°`°¤ø
><((((º>`·.¸¸.·´¯`·.¸.·´¯`·.¸. ><((((º> ·´¯`·. , .·´¯`·.. ><((((º>

Let there be fish!!!

Richard Periut wrote:

> PENMART01 wrote:
>
>>> "val189" wrote:
>>>
>>>> Recipe calls for cooked chicken spears to be layered in a
>>>> casserole. What's your method of cooking fresh chicken
>>>> breasts for use in a recipe? I want serving size pieces.
>>
>> First I grind them... add herbs, seasoning, veggies, eggs, and
>> crumbs. Then form them into whatever shape; balls, croquettes,
>> sticks, etc. Then bread them or not and fry... or poach... or
>> bake... then eat as are or use in recipes. I absolutely detest
>> plain old chicken breasts, they have less flavor than tofu, and
>> cooked one second too long you have sneaker soles.

>
> I took some chicken breasts and marinated them in a mixture of
> olive oil, balsamic vinegar (21 year aged, yeah I know, why do I
> waste 21 year old on a marinade but it's all I had,) ground up
> dried black pepper, rosemary, oregano, Old Bay, zest of a lemon,
> juice of said lemon, and salt, garlic and onion powder. Left in in
> the fridge for 24 hours, and cut up the pieces of chicken and put
> them on skewers. Grilled them with some sweet bell pepper pieces
> and the results were fantastic.
>
> I also love putting the breasts in a Tandoori paste (home made,)
> and baking in the oven. Low fat and delicious taste.

And I avoid all these machinations by using boneless thighs. Better
bite, fuller flavor, cheaper. Grilled, pan-seared, poached... No real
worries about that finicky handling business.

Pastorio

In article >,
"Bob (this one)" > wrote:

> Richard Periut wrote:
>
> > PENMART01 wrote:
> >
> >>> "val189" wrote:
> >>>
> >>>> Recipe calls for cooked chicken spears to be layered in a
> >>>> casserole. What's your method of cooking fresh chicken
> >>>> breasts for use in a recipe? I want serving size pieces.
> >>
> >> First I grind them... add herbs, seasoning, veggies, eggs, and
> >> crumbs. Then form them into whatever shape; balls, croquettes,
> >> sticks, etc. Then bread them or not and fry... or poach... or
> >> bake... then eat as are or use in recipes. I absolutely detest
> >> plain old chicken breasts, they have less flavor than tofu, and
> >> cooked one second too long you have sneaker soles.
>
> >
> > I took some chicken breasts and marinated them in a mixture of
> > olive oil, balsamic vinegar (21 year aged, yeah I know, why do I
> > waste 21 year old on a marinade but it's all I had,) ground up
> > dried black pepper, rosemary, oregano, Old Bay, zest of a lemon,
> > juice of said lemon, and salt, garlic and onion powder. Left in in
> > the fridge for 24 hours, and cut up the pieces of chicken and put
> > them on skewers. Grilled them with some sweet bell pepper pieces
> > and the results were fantastic.
> >
> > I also love putting the breasts in a Tandoori paste (home made,)
> > and baking in the oven. Low fat and delicious taste.
>
> And I avoid all these machinations by using boneless thighs. Better
> bite, fuller flavor, cheaper. Grilled, pan-seared, poached... No real
> worries about that finicky handling business.
>
> Pastorio
>

Mmm yes. :-)
And for pre-cooking, I'll just grill them quickly in the Foreman, let
them cool a bit and slice them thin.

I probably use more boneless/skinless chicken thighs than any other part
of the chicken, unless daddums wants good ol' pan fried, then I get
drumsticks.

Can't stand chicken breast. :-P Whenever dad buys one of those whole
rotisserie chickens from the store, I strip the breast out and make
chicken salad. That's about all it's good for IMHO!

Chicken salad:

2 pre-cooked chicken breasts, chopped coarse
4 stalks celery, chopped fine
4 stalks minced green onion
approx. 1/2 tsp garlic powder
1 tbs. fresh grated ginger root
1/4 cup dill relish
1/2 to 1 cup Mayonaissa (mayonaissed made with lime juice)
juice from 1/2 lemon
1 tbs. fresh or dried dill weed

Serve with crackers, or on pita with fresh baby spinach leaves
or fresh alfalfa sprouts.

K.
--
Sprout the MungBean to reply

"One man's god is another man's devil (and vice versa) as far as
I'm concerned." --Delta Nine

In article >,
"Bob (this one)" > wrote:

> Richard Periut wrote:
>
> > PENMART01 wrote:
> >
> >>> "val189" wrote:
> >>>
> >>>> Recipe calls for cooked chicken spears to be layered in a
> >>>> casserole. What's your method of cooking fresh chicken
> >>>> breasts for use in a recipe? I want serving size pieces.
> >>
> >> First I grind them... add herbs, seasoning, veggies, eggs, and
> >> crumbs. Then form them into whatever shape; balls, croquettes,
> >> sticks, etc. Then bread them or not and fry... or poach... or
> >> bake... then eat as are or use in recipes. I absolutely detest
> >> plain old chicken breasts, they have less flavor than tofu, and
> >> cooked one second too long you have sneaker soles.
>
> >
> > I took some chicken breasts and marinated them in a mixture of
> > olive oil, balsamic vinegar (21 year aged, yeah I know, why do I
> > waste 21 year old on a marinade but it's all I had,) ground up
> > dried black pepper, rosemary, oregano, Old Bay, zest of a lemon,
> > juice of said lemon, and salt, garlic and onion powder. Left in in
> > the fridge for 24 hours, and cut up the pieces of chicken and put
> > them on skewers. Grilled them with some sweet bell pepper pieces
> > and the results were fantastic.
> >
> > I also love putting the breasts in a Tandoori paste (home made,)
> > and baking in the oven. Low fat and delicious taste.
>
> And I avoid all these machinations by using boneless thighs. Better
> bite, fuller flavor, cheaper. Grilled, pan-seared, poached... No real
> worries about that finicky handling business.
>
> Pastorio
>

Mmm yes. :-)
And for pre-cooking, I'll just grill them quickly in the Foreman, let
them cool a bit and slice them thin.

I probably use more boneless/skinless chicken thighs than any other part
of the chicken, unless daddums wants good ol' pan fried, then I get
drumsticks.

Can't stand chicken breast. :-P Whenever dad buys one of those whole
rotisserie chickens from the store, I strip the breast out and make
chicken salad. That's about all it's good for IMHO!

Chicken salad:

2 pre-cooked chicken breasts, chopped coarse
4 stalks celery, chopped fine
4 stalks minced green onion
approx. 1/2 tsp garlic powder
1 tbs. fresh grated ginger root
1/4 cup dill relish
1/2 to 1 cup Mayonaissa (mayonaissed made with lime juice)
juice from 1/2 lemon
1 tbs. fresh or dried dill weed

Serve with crackers, or on pita with fresh baby spinach leaves
or fresh alfalfa sprouts.

K.
--
Sprout the MungBean to reply

"One man's god is another man's devil (and vice versa) as far as
I'm concerned." --Delta Nine

"Richard Periut" > wrote in message
...
> Jack Schidt® wrote:
>
>> "Richard Periut" > wrote in message
>> ...
>>
>>
>> " Low fat and delicious taste"
>>
>> Jack Oxymoron
>>
>>
>
> Idiotic conjectures.
>

Pathetic whining

Jack Better

Jack Schidt=AE wrote:

> "Richard Periut" > wrote in message=20
> ...
>=20
>>Jack Schidt=AE wrote:
>>
>>>"Richard Periut" > wrote in message=20
...
>>>
>>>" Low fat and delicious taste"
>>>
>>>Jack Oxymoron
>>>
>>Idiotic conjectures.
>>
> Pathetic whining
>=20
> Jack Better

Shake 'n Bake

(How'd I do?)

Pastorio

"val189" > wrote in message
om...
> Recipe calls for cooked chicken spears to be layered in a casserole.
> What's your method of cooking fresh chicken breasts for use in a
> recipe? I want serving size pieces.
>
> thanks
> val
> (lucky to have dodged 4 hurricanes here in the 'Sunshine' state. After
> being without power for days, it's almost 'fun' to cook again.)

Try using chicken "tenders" instead of the whole breast (are already
in "serving size pieces) and poach them.
I am in the "sunshine" state too .. but it's always fun to cook.
Especially when it's not everything in the freezer at once before it
goes bad.

Jill

In article >,
(val189) wrote:

> Recipe calls for cooked chicken spears to be layered in a casserole.
> What's your method of cooking fresh chicken breasts for use in a
> recipe? I want serving size pieces.
>
> thanks
> val
> (lucky to have dodged 4 hurricanes here in the 'Sunshine' state. After
> being without power for days, it's almost 'fun' to cook again.)

Poach the chicken. There's a method by which you put the chicken in
cold water (I think), maybe with some seasonings, bring it to a boil,
remove from heat and let it sit, covered, for something like 20 minutes.
The meat is done and juicy. I've done it. Wish I could cite a source
for the "recipe."
--
-Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

In article >,
(val189) wrote:

> Recipe calls for cooked chicken spears to be layered in a casserole.
> What's your method of cooking fresh chicken breasts for use in a
> recipe? I want serving size pieces.
>
> thanks
> val
> (lucky to have dodged 4 hurricanes here in the 'Sunshine' state. After
> being without power for days, it's almost 'fun' to cook again.)

Poach the chicken. There's a method by which you put the chicken in
cold water (I think), maybe with some seasonings, bring it to a boil,
remove from heat and let it sit, covered, for something like 20 minutes.
The meat is done and juicy. I've done it. Wish I could cite a source
for the "recipe."
--
-Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

"Charles Gifford" > wrote in message ink.net>...
> "val189" > wrote in message
> om...
> > Recipe calls for cooked chicken spears to be layered in a casserole.
> > What's your method of cooking fresh chicken breasts for use in a
> > recipe? I want serving size pieces.
> >
> > thanks
> > val
> > (lucky to have dodged 4 hurricanes here in the 'Sunshine' state. After
> > being without power for days, it's almost 'fun' to cook again.)
>
> If they are boneless and skinless, I poach/steam them in a microwave oven. I
> have also steamed them on a bed of herbs in my steamer, but I prefer the
> microwave for most uses.
>

I use my stove top grill pan for boneless, skinless breasts. Either
leave them whole or cut in half, season with salt, coriander powder,
sometimes paprika. Grill them on medium heat. Squeeze a lemon over
them half way through cooking.

Quick, low fat, and the resulting chicken is moist and extremely
flavorful.

Susan (sentence fragments R us) B.

"Charles Gifford" > wrote in message ink.net>...
> "val189" > wrote in message
> om...
> > Recipe calls for cooked chicken spears to be layered in a casserole.
> > What's your method of cooking fresh chicken breasts for use in a
> > recipe? I want serving size pieces.
> >
> > thanks
> > val
> > (lucky to have dodged 4 hurricanes here in the 'Sunshine' state. After
> > being without power for days, it's almost 'fun' to cook again.)
>
> If they are boneless and skinless, I poach/steam them in a microwave oven. I
> have also steamed them on a bed of herbs in my steamer, but I prefer the
> microwave for most uses.
>

I use my stove top grill pan for boneless, skinless breasts. Either
leave them whole or cut in half, season with salt, coriander powder,
sometimes paprika. Grill them on medium heat. Squeeze a lemon over
them half way through cooking.

Quick, low fat, and the resulting chicken is moist and extremely
flavorful.

Susan (sentence fragments R us) B.

Bob (this one) wrote:
> Richard Periut wrote:
>
>> PENMART01 wrote:
>>
>>>> "val189" wrote:
>>>>
>>>>> Recipe calls for cooked chicken spears to be layered in a
>>>>> casserole. What's your method of cooking fresh chicken
>>>>> breasts for use in a recipe? I want serving size pieces.
>>>
>>>
>>> First I grind them... add herbs, seasoning, veggies, eggs, and
>>> crumbs. Then form them into whatever shape; balls, croquettes,
>>> sticks, etc. Then bread them or not and fry... or poach... or
>>> bake... then eat as are or use in recipes. I absolutely detest
>>> plain old chicken breasts, they have less flavor than tofu, and
>>> cooked one second too long you have sneaker soles.
>
>
>>
>> I took some chicken breasts and marinated them in a mixture of
>> olive oil, balsamic vinegar (21 year aged, yeah I know, why do I
>> waste 21 year old on a marinade but it's all I had,) ground up
>> dried black pepper, rosemary, oregano, Old Bay, zest of a lemon,
>> juice of said lemon, and salt, garlic and onion powder. Left in in
>> the fridge for 24 hours, and cut up the pieces of chicken and put
>> them on skewers. Grilled them with some sweet bell pepper pieces
>> and the results were fantastic.
>>
>> I also love putting the breasts in a Tandoori paste (home made,)
>> and baking in the oven. Low fat and delicious taste.
>
>
> And I avoid all these machinations by using boneless thighs. Better
> bite, fuller flavor, cheaper. Grilled, pan-seared, poached... No real
> worries about that finicky handling business.
>
> Pastorio
>
And what do you use to flavor the thighs?

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)





ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø,¸¸¸,ø¤° `°¤ø,¸¸,ø¤°`°¤ø
><((((º>`·.¸¸.·´¯`·.¸.·´¯`·.¸. ><((((º> ·´¯`·. , .·´¯`·.. ><((((º>

Let there be fish!!!

One time on Usenet, Richard Periut > said:
> Jack Schidt® wrote:
>
> > "Richard Periut" > wrote in message
> > ...
> >
> >
> > " Low fat and delicious taste"
> >
> > Jack Ass
>
> Idiotic conjectures.

Quite right -- your conjecture that Jack is an ass *is* pretty
idiotic. Not to mention that changing the text of someone else's
post it one of the three hallmarks of a troll. Congratulations...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF

(Jill) wrote
> Especially when it's not everything in the freezer at once before it
> goes bad.

yeah - reminder for next 'cane season - no stockpiling of frozen food
-- instead, make large blocks of ice in those clear plastic 99 cent
shoe boxes. Ice will keep a large Igloo goin' for a day or two.

know a man who had to chuck about 75 dollars worth of steaks after
Frances, (or was it Ivan...?) but at least he still had a dry bed and
a roof over his head.

"Bob (this one)" > wrote in message
...
Jack Schidt® wrote:

> "Richard Periut" > wrote in message
> ...
>
>>Jack Schidt® wrote:
>>
>>>"Richard Periut" > wrote in message
...
>>>
>>>" Low fat and delicious taste"
>>>
>>>Jack Oxymoron
>>>
>>Idiotic conjectures.
>>
> Pathetic whining
>
> Jack Better

Shake 'n Bake

(How'd I do?)


You win the cigar!

Jackpot

Gal Called J.J. wrote:

> One time on Usenet, Richard Periut > said:
>
>>Jack Schidt® wrote:
>>
>>
>>>"Richard Periut" > wrote in message
...
>>>
>>>
>>>" Low fat and delicious taste"
>>>
>>>Jack Ass
>>
>>Idiotic conjectures.
>
>
> Quite right -- your conjecture that Jack is an ass *is* pretty
> idiotic. Not to mention that changing the text of someone else's
> post it one of the three hallmarks of a troll. Congratulations...
>
>

Well apparently he didn't take it as you are taking it; and the post was
not even directed to you. But I think I know what your problem is; and
I'm not even going to go there.

MYOFB,



--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)





ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø,¸¸¸,ø¤° `°¤ø,¸¸,ø¤°`°¤ø
><((((º>`·.¸¸.·´¯`·.¸.·´¯`·.¸. ><((((º> ·´¯`·. , .·´¯`·.. ><((((º>

Let there be fish!!!

"Richard Periut" > wrote in message
...
> Gal Called J.J. wrote:
>
>> One time on Usenet, Richard Periut > said:
>>
>>>Jack Schidt® wrote:
>>>
>>>
>>>>"Richard Periut" > wrote in message
.. .
>>>>
>>>>
>>>>" Low fat and delicious taste"
>>>>
>>>>Jack Ass
>>>
>>>Idiotic conjectures.
>>
>>
>> Quite right -- your conjecture that Jack is an ass *is* pretty idiotic.
>> Not to mention that changing the text of someone else's
>> post it one of the three hallmarks of a troll. Congratulations...
>>
>>
>
> Well apparently he didn't take it as you are taking it; and the post was
> not even directed to you. But I think I know what your problem is; and I'm
> not even going to go there.
>
> MYOFB,
>
>
>

Why don't you post your photo so we all know what a penis with ears looks
like. You take the cake for being the group asshole.

No sig for you!

One time on Usenet, Richard Periut > said:
> Gal Called J.J. wrote:
> > One time on Usenet, Richard Periut > said:
> >>Jack Schidt® wrote:
> >>>"Richard Periut" > wrote in message
> ...

> >>>" Low fat and delicious taste"
> >>>
> >>>Jack Ass
> >>
> >>Idiotic conjectures.

> > Quite right -- your conjecture that Jack is an ass *is* pretty
> > idiotic. Not to mention that changing the text of someone else's
> > post it one of the three hallmarks of a troll. Congratulations...

> Well apparently he didn't take it as you are taking it;

*Shrug* So Jack's more patient with you -- that doesn't make you
any less of a jerk, Richard.

> and the post was not even directed to you.

I see you've got your lame excuses in order -- this one's a classic.

> But I think I know what your problem is; and I'm not even going to
> go there.

Problem? No problem, I just keep taking you out of my killfile in the
hopes that you'll quit being such a tool, but I see that you haven't
changed. Oh well, maybe next time...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF

Jack Schidt® wrote:

> "Richard Periut" > wrote in message
> ...
>
>>Gal Called J.J. wrote:
>>
>>
>>>One time on Usenet, Richard Periut > said:
>>>
>>>
>>>>Jack Schidt® wrote:
>>>>
>>>>
>>>>
>>>>>"Richard Periut" > wrote in message
. ..
>>>>>
>>>>>
>>>>>" Low fat and delicious taste"
>>>>>
>>>>>Jack Ass
>>>>
>>>>Idiotic conjectures.
>>>
>>>
>>>Quite right -- your conjecture that Jack is an ass *is* pretty idiotic.
>>>Not to mention that changing the text of someone else's
>>>post it one of the three hallmarks of a troll. Congratulations...
>>>
>>>
>>
>>Well apparently he didn't take it as you are taking it; and the post was
>>not even directed to you. But I think I know what your problem is; and I'm
>>not even going to go there.
>>
>>MYOFB,
>>
>>
>>
>
>
> Why don't you post your photo so we all know what a penis with ears looks
> like. You take the cake for being the group asshole.
>
> No sig for you!
>
>
If it came from someone I respect, it would hurt me.





--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)





ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø,¸¸¸,ø¤° `°¤ø,¸¸,ø¤°`°¤ø
><((((º>`·.¸¸.·´¯`·.¸.·´¯`·.¸. ><((((º> ·´¯`·. , .·´¯`·.. ><((((º>

Let there be fish!!!

"Richard Periut" > wrote in message
...
> Jack Schidt® wrote:
>
>> "Richard Periut" > wrote in message
>> ...
>>
>>>Gal Called J.J. wrote:
>>>
>>>
>>>>One time on Usenet, Richard Periut > said:
>>>>
>>>>
>>>>>Jack Schidt® wrote:
>>>>>
>>>>>
>>>>>
>>>>>>"Richard Periut" > wrote in message
.. .
>>>>>>
>>>>>>
>>>>>>" Low fat and delicious taste"
>>>>>>
>>>>>>Jack Ass
>>>>>
>>>>>Idiotic conjectures.
>>>>
>>>>
>>>>Quite right -- your conjecture that Jack is an ass *is* pretty idiotic.
>>>>Not to mention that changing the text of someone else's
>>>>post it one of the three hallmarks of a troll. Congratulations...
>>>>
>>>>
>>>
>>>Well apparently he didn't take it as you are taking it; and the post was
>>>not even directed to you. But I think I know what your problem is; and
>>>I'm not even going to go there.
>>>
>>>MYOFB,
>>>
>>>
>>>
>>
>>
>> Why don't you post your photo so we all know what a penis with ears looks
>> like. You take the cake for being the group asshole.
>>
>> No sig for you!
> If it came from someone I respect, it would hurt me.
>

Asshole.

val189 wrote:

> Recipe calls for cooked chicken spears to be layered in a casserole.
> What's your method of cooking fresh chicken breasts for use in a
> recipe? I want serving size pieces. thanks val (lucky to have dodged
> 4 hurricanes

I usually file the recipe away for later and use it when I have leftover
turkey.

But I also might cook the chicken covered, over low heat, in a lightly
greased nonstick skillet.

Bob

Richard Periut wrote:

> Bob (this one) wrote:
>
>> Richard Periut wrote:
>>
>>> PENMART01 wrote:
>>>
>>>>> "val189" wrote:
>>>>>
>>>>>> Recipe calls for cooked chicken spears to be layered in a
>>>>>> casserole. What's your method of cooking fresh chicken
>>>>>> breasts for use in a recipe? I want serving size pieces.
>>>>
>>>>
>>>>
>>>> First I grind them... add herbs, seasoning, veggies, eggs, and
>>>> crumbs. Then form them into whatever shape; balls, croquettes,
>>>> sticks, etc. Then bread them or not and fry... or poach... or
>>>> bake... then eat as are or use in recipes. I absolutely detest
>>>> plain old chicken breasts, they have less flavor than tofu, and
>>>> cooked one second too long you have sneaker soles.
>>
>>
>>
>>>
>>> I took some chicken breasts and marinated them in a mixture of
>>> olive oil, balsamic vinegar (21 year aged, yeah I know, why do I
>>> waste 21 year old on a marinade but it's all I had,) ground up
>>> dried black pepper, rosemary, oregano, Old Bay, zest of a lemon,
>>> juice of said lemon, and salt, garlic and onion powder. Left in in
>>> the fridge for 24 hours, and cut up the pieces of chicken and put
>>> them on skewers. Grilled them with some sweet bell pepper pieces
>>> and the results were fantastic.
>>>
>>> I also love putting the breasts in a Tandoori paste (home made,)
>>> and baking in the oven. Low fat and delicious taste.
>>
>>
>>
>> And I avoid all these machinations by using boneless thighs. Better
>> bite, fuller flavor, cheaper. Grilled, pan-seared, poached... No real
>> worries about that finicky handling business.
>>
>> Pastorio
>>
> And what do you use to flavor the thighs?

Mostly Maillard reactions. Searing them on a hot surface browns them.
I usually use salt, pepper and garlic. They don't really need much.
Their natural succulence and considerably stronger flavor than white
meat means you don't have to go to extremes with them.

Pastorio

Bob (this one) wrote:
> Richard Periut wrote:
>
>> Bob (this one) wrote:
>>
>>> Richard Periut wrote:
>>>
>>>> PENMART01 wrote:
>>>>
>>>>>> "val189" wrote:
>>>>>>
>>>>>>> Recipe calls for cooked chicken spears to be layered in a
>>>>>>> casserole. What's your method of cooking fresh chicken
>>>>>>> breasts for use in a recipe? I want serving size pieces.
>>>>>
>>>>>
>>>>>
>>>>>
>>>>> First I grind them... add herbs, seasoning, veggies, eggs, and
>>>>> crumbs. Then form them into whatever shape; balls, croquettes,
>>>>> sticks, etc. Then bread them or not and fry... or poach... or
>>>>> bake... then eat as are or use in recipes. I absolutely detest
>>>>> plain old chicken breasts, they have less flavor than tofu, and
>>>>> cooked one second too long you have sneaker soles.
>>>
>>>
>>>
>>>
>>>>
>>>> I took some chicken breasts and marinated them in a mixture of
>>>> olive oil, balsamic vinegar (21 year aged, yeah I know, why do I
>>>> waste 21 year old on a marinade but it's all I had,) ground up
>>>> dried black pepper, rosemary, oregano, Old Bay, zest of a lemon,
>>>> juice of said lemon, and salt, garlic and onion powder. Left in in
>>>> the fridge for 24 hours, and cut up the pieces of chicken and put
>>>> them on skewers. Grilled them with some sweet bell pepper pieces
>>>> and the results were fantastic.
>>>>
>>>> I also love putting the breasts in a Tandoori paste (home made,)
>>>> and baking in the oven. Low fat and delicious taste.
>>>
>>>
>>>
>>>
>>> And I avoid all these machinations by using boneless thighs. Better
>>> bite, fuller flavor, cheaper. Grilled, pan-seared, poached... No real
>>> worries about that finicky handling business.
>>>
>>> Pastorio
>>>
>> And what do you use to flavor the thighs?
>
>
> Mostly Maillard reactions. Searing them on a hot surface browns them. I
> usually use salt, pepper and garlic. They don't really need much. Their
> natural succulence and considerably stronger flavor than white meat
> means you don't have to go to extremes with them.
>
> Pastorio
>
Hmm. I may be missing out on something I never tried. Cubans roast a
whole pig in a (Caja China) a cooking device in which charcoal is added
to the top of the lid, with only salt, pepper, and sour oranges. The
result is a tender, falling off the bone meat with great flavor and a
very crunchy skin.

Tx for your suggestions.

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)





ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø,¸¸¸,ø¤° `°¤ø,¸¸,ø¤°`°¤ø
><((((º>`·.¸¸.·´¯`·.¸.·´¯`·.¸. ><((((º> ·´¯`·. , .·´¯`·.. ><((((º>

Let there be fish!!!

In article >,
"Bob (this one)" > wrote:

> Richard Periut wrote:
>
> > Bob (this one) wrote:
> >
> >> Richard Periut wrote:
> >>
> >>> PENMART01 wrote:
> >>>
> >>>>> "val189" wrote:
> >>>>>
> >>>>>> Recipe calls for cooked chicken spears to be layered in a
> >>>>>> casserole. What's your method of cooking fresh chicken
> >>>>>> breasts for use in a recipe? I want serving size pieces.
> >>>>
> >>>>
> >>>>
> >>>> First I grind them... add herbs, seasoning, veggies, eggs, and
> >>>> crumbs. Then form them into whatever shape; balls, croquettes,
> >>>> sticks, etc. Then bread them or not and fry... or poach... or
> >>>> bake... then eat as are or use in recipes. I absolutely detest
> >>>> plain old chicken breasts, they have less flavor than tofu, and
> >>>> cooked one second too long you have sneaker soles.
> >>
> >>
> >>
> >>>
> >>> I took some chicken breasts and marinated them in a mixture of
> >>> olive oil, balsamic vinegar (21 year aged, yeah I know, why do I
> >>> waste 21 year old on a marinade but it's all I had,) ground up
> >>> dried black pepper, rosemary, oregano, Old Bay, zest of a lemon,
> >>> juice of said lemon, and salt, garlic and onion powder. Left in in
> >>> the fridge for 24 hours, and cut up the pieces of chicken and put
> >>> them on skewers. Grilled them with some sweet bell pepper pieces
> >>> and the results were fantastic.
> >>>
> >>> I also love putting the breasts in a Tandoori paste (home made,)
> >>> and baking in the oven. Low fat and delicious taste.
> >>
> >>
> >>
> >> And I avoid all these machinations by using boneless thighs. Better
> >> bite, fuller flavor, cheaper. Grilled, pan-seared, poached... No real
> >> worries about that finicky handling business.
> >>
> >> Pastorio
> >>
> > And what do you use to flavor the thighs?
>
> Mostly Maillard reactions. Searing them on a hot surface browns them.
> I usually use salt, pepper and garlic. They don't really need much.
> Their natural succulence and considerably stronger flavor than white
> meat means you don't have to go to extremes with them.
>
> Pastorio
>

YES!!!!!!!!! :-)

They are delicious all by themselves...
I may use just a dash of garlic and some low salt teryaki sauce.
Thighs just don't need much "flavoring". Not like dry, tasteless,
cardboard chicken breasts!

K.
--
Sprout the MungBean to reply

"One man's god is another man's devil (and vice versa) as far as
I'm concerned." --Delta Nine

(val189) wrote in message . com>...
> Recipe calls for cooked chicken spears to be layered in a casserole.
> What's your method of cooking fresh chicken breasts for use in a
> recipe? I want serving size pieces.

I almost always roast a whole chicken(s) and then separate out pieces
for other dishes. The broth is just so much more tasty when the dark
meat is used.

-L.

Katra wrote:

> "Bob (this one)" > wrote:
>
>>Richard Periut wrote:
>>
>>>And what do you use to flavor the thighs?
>>
>>Mostly Maillard reactions. Searing them on a hot surface browns them.
>>I usually use salt, pepper and garlic. They don't really need much.
>>Their natural succulence and considerably stronger flavor than white
>>meat means you don't have to go to extremes with them.
>>
>>Pastorio
>>
> YES!!!!!!!!! :-)
>
> They are delicious all by themselves...
> I may use just a dash of garlic and some low salt teryaki sauce.
> Thighs just don't need much "flavoring". Not like dry, tasteless,
> cardboard chicken breasts!

Sahara-like, flavor-challenged, caca, not-even-pretty, expensive,
almost-always-overcooked-unless-it's-me-cooking-and-why-would-I-bother,
white meat chicken breasts.

But I don't have very strong feelings about it all.

Pastorio

"Bob (this one)" > wrote in message
...
> Katra wrote:
>
>> "Bob (this one)" > wrote:
>>
>>>Richard Periut wrote:
>>>
>>>>And what do you use to flavor the thighs?
>>>
>>>Mostly Maillard reactions. Searing them on a hot surface browns them. I
>>>usually use salt, pepper and garlic. They don't really need much. Their
>>>natural succulence and considerably stronger flavor than white meat means
>>>you don't have to go to extremes with them.
>>>
>>>Pastorio
>>>
>> YES!!!!!!!!! :-)
>>
>> They are delicious all by themselves...
>> I may use just a dash of garlic and some low salt teryaki sauce.
>> Thighs just don't need much "flavoring". Not like dry, tasteless,
>> cardboard chicken breasts!
>
> Sahara-like, flavor-challenged, caca, not-even-pretty, expensive,
> almost-always-overcooked-unless-it's-me-cooking-and-why-would-I-bother,
> white meat chicken breasts.
>
> But I don't have very strong feelings about it all.
>

I thought you were being kinda vague. Why not go out on a limb and tell us
how you really feel?

Jack Unsure

In article >,
"Bob (this one)" > wrote:

> Katra wrote:
>
> > "Bob (this one)" > wrote:
> >
> >>Richard Periut wrote:
> >>
> >>>And what do you use to flavor the thighs?
> >>
> >>Mostly Maillard reactions. Searing them on a hot surface browns them.
> >>I usually use salt, pepper and garlic. They don't really need much.
> >>Their natural succulence and considerably stronger flavor than white
> >>meat means you don't have to go to extremes with them.
> >>
> >>Pastorio
> >>
> > YES!!!!!!!!! :-)
> >
> > They are delicious all by themselves...
> > I may use just a dash of garlic and some low salt teryaki sauce.
> > Thighs just don't need much "flavoring". Not like dry, tasteless,
> > cardboard chicken breasts!
>
> Sahara-like, flavor-challenged, caca, not-even-pretty, expensive,
> almost-always-overcooked-unless-it's-me-cooking-and-why-would-I-bother,
> white meat chicken breasts.
>
> But I don't have very strong feelings about it all.
>
> Pastorio
>

<rofl!!!!!!!>

K.
--
Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

In article >,
"Bob (this one)" > wrote:

> Katra wrote:
>
> > "Bob (this one)" > wrote:
> >
> >>Richard Periut wrote:
> >>
> >>>And what do you use to flavor the thighs?
> >>
> >>Mostly Maillard reactions. Searing them on a hot surface browns them.
> >>I usually use salt, pepper and garlic. They don't really need much.
> >>Their natural succulence and considerably stronger flavor than white
> >>meat means you don't have to go to extremes with them.
> >>
> >>Pastorio
> >>
> > YES!!!!!!!!! :-)
> >
> > They are delicious all by themselves...
> > I may use just a dash of garlic and some low salt teryaki sauce.
> > Thighs just don't need much "flavoring". Not like dry, tasteless,
> > cardboard chicken breasts!
>
> Sahara-like, flavor-challenged, caca, not-even-pretty, expensive,
> almost-always-overcooked-unless-it's-me-cooking-and-why-would-I-bother,
> white meat chicken breasts.
>
> But I don't have very strong feelings about it all.
>
> Pastorio
>

<rofl!!!!!!!>

K.
--
Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain