On 4/22/2014 2:07 PM, sf wrote:
> On Tue, 22 Apr 2014 10:26:34 -0400, jmcquown >
> wrote:
>
>> They call it the Chop House 100 menu. Reservations required.
>>
>> http://tinypic.com/m/i5td1l/4
>>
>> Hey, sf! $36 for a veal chop! Choice of sauce includes a mushroom
>> glaze.
>>
> Ouch! What's worse is the "Airline Chicken Breast"... Airline???
> Does that mean it will be tough, dry and tasteless?
>
>
LOL! It does conjur images of pretty bad food served on long flights.

The term means part of the wing (drumette) is left on the otherwise
boneless chicken breast half. I can't say I've ever seen it on a menu.

Jill

On 4/22/2014 9:29 AM, jmcquown wrote:
> On 4/22/2014 2:07 PM, sf wrote:
>> On Tue, 22 Apr 2014 10:26:34 -0400, jmcquown >
>> wrote:
>>
>>> They call it the Chop House 100 menu. Reservations required.
>>>
>>> http://tinypic.com/m/i5td1l/4
>>>
>>> Hey, sf! $36 for a veal chop! Choice of sauce includes a mushroom
>>> glaze.
>>>
>> Ouch! What's worse is the "Airline Chicken Breast"... Airline???
>> Does that mean it will be tough, dry and tasteless?
>>
>>
> LOL! It does conjur images of pretty bad food served on long flights.
>
> The term means part of the wing (drumette) is left on the otherwise
> boneless chicken breast half. I can't say I've ever seen it on a menu.
>
> Jill

Sounds great! I'd just eat the wing part. Breasts have got to be the
most boring piece of meat there ever was. (-:

On Tuesday, April 22, 2014 12:35:01 PM UTC-7, dsi1 wrote:
> On 4/22/2014 9:29 AM, jmcquown wrote:
>
> > On 4/22/2014 2:07 PM, sf wrote:
>
> >> On Tue, 22 Apr 2014 10:26:34 -0400, jmcquown >
>
> >> wrote:
>
> >>
>
> >>> They call it the Chop House 100 menu. Reservations required.
>
> >>>
>
> >>> http://tinypic.com/m/i5td1l/4
>
> >>>
>
> >>> Hey, sf! $36 for a veal chop! Choice of sauce includes a mushroom
>
> >>> glaze.
>
> >>>
>
> >> Ouch! What's worse is the "Airline Chicken Breast"... Airline???
>
> >> Does that mean it will be tough, dry and tasteless?
>
> >>
>
> >>
>
> > LOL! It does conjur images of pretty bad food served on long flights.
>
> >
>
> > The term means part of the wing (drumette) is left on the otherwise
>
> > boneless chicken breast half. I can't say I've ever seen it on a menu.
>
> >
>
> > Jill
>
>
>
> Sounds great! I'd just eat the wing part. Breasts have got to be the
>
> most boring piece of meat there ever was. (-:

It's obvious you've never seen my girlfriend's breast....lovely!

On 4/22/2014 10:13 AM, Chemo wrote:
>
> It's obvious you've never seen my girlfriend's breast....lovely!
>
It's good that you appreciate your woman's lady-parts but it's not
surprising that I've never seen her breasts - that is, unless your
girlfriend is Jamie Lee Curtis. If this is the case, please post some
recent photos to verify their present condition. Thank you very much.

On Tue, 22 Apr 2014 09:35:01 -1000, dsi1
> wrote:

>On 4/22/2014 9:29 AM, jmcquown wrote:
>> On 4/22/2014 2:07 PM, sf wrote:
>>> On Tue, 22 Apr 2014 10:26:34 -0400, jmcquown >
>>> wrote:
>>>
>>>> They call it the Chop House 100 menu. Reservations required.
>>>>
>>>> http://tinypic.com/m/i5td1l/4
>>>>
>>>> Hey, sf! $36 for a veal chop! Choice of sauce includes a mushroom
>>>> glaze.
>>>>
>>> Ouch! What's worse is the "Airline Chicken Breast"... Airline???
>>> Does that mean it will be tough, dry and tasteless?
>>>
>>>
>> LOL! It does conjur images of pretty bad food served on long flights.
>>
>> The term means part of the wing (drumette) is left on the otherwise
>> boneless chicken breast half. I can't say I've ever seen it on a menu.
>>
>> Jill
>
>Breasts have got to be the most boring piece of meat there ever was. (-:

Not to me.

On 4/22/2014 10:22 AM, Brooklyn1 wrote:
> On Tue, 22 Apr 2014 09:35:01 -1000, dsi1
> > wrote:
>
>> On 4/22/2014 9:29 AM, jmcquown wrote:
>>> On 4/22/2014 2:07 PM, sf wrote:
>>>> On Tue, 22 Apr 2014 10:26:34 -0400, jmcquown >
>>>> wrote:
>>>>
>>>>> They call it the Chop House 100 menu. Reservations required.
>>>>>
>>>>> http://tinypic.com/m/i5td1l/4
>>>>>
>>>>> Hey, sf! $36 for a veal chop! Choice of sauce includes a mushroom
>>>>> glaze.
>>>>>
>>>> Ouch! What's worse is the "Airline Chicken Breast"... Airline???
>>>> Does that mean it will be tough, dry and tasteless?
>>>>
>>>>
>>> LOL! It does conjur images of pretty bad food served on long flights.
>>>
>>> The term means part of the wing (drumette) is left on the otherwise
>>> boneless chicken breast half. I can't say I've ever seen it on a menu.
>>>
>>> Jill
>>
>> Breasts have got to be the most boring piece of meat there ever was. (-:
>
> Not to me.
>

I'm a wing man myself.

dsi1 > wrote in
:

> On 4/22/2014 10:22 AM, Brooklyn1 wrote:
>> On Tue, 22 Apr 2014 09:35:01 -1000, dsi1
>> > wrote:
>>
>>>
>>> Breasts have got to be the most boring piece of meat there ever was.
>>> (-:
>>
>> Not to me.
>>
>
> I'm a wing man myself.
>
The middle wing section is the best part of the bird. I also love the
tips, fried up crispy. The drumette is almost as dry and tasteless as the
breast meat.


--
--Bryan
"The 1960's called. They want their recipe back."
--Steve Wertz in rec.food.cooking 4-20-2009

Winters_Lackey wrote:
>
> The drumette is almost as dry and tasteless as the
> breast meat.

Not at all if you learn how to cook them properly. Chicken breast is
so good if done right but it's hard to get it right. Only a minute or
two goes by between cooking it perfectly and overcooking it.

On 2014-04-23 4:24 PM, Gary wrote:
> Winters_Lackey wrote:
>>
>> The drumette is almost as dry and tasteless as the
>> breast meat.
>
> Not at all if you learn how to cook them properly. Chicken breast is
> so good if done right but it's hard to get it right. Only a minute or
> two goes by between cooking it perfectly and overcooking it.
>
I love chicken breast meat, but I can understand why so many people have
have issues with it. I used to find them dry and tasteless, but then I
learned how quickly it goes from cooked to dry and tasteless. We eat a
lot of chicken breasts here and they are almost always just cooked,
tender, juicy and tasty.

On Wednesday, April 23, 2014 10:24:17 AM UTC-10, Gary wrote:
> Winters_Lackey wrote:
>
> >
>
> > The drumette is almost as dry and tasteless as the
>
> > breast meat.
>
>
>
> Not at all if you learn how to cook them properly. Chicken breast is
>
> so good if done right but it's hard to get it right. Only a minute or
>
> two goes by between cooking it perfectly and overcooking it.

I was surprised that my daughter's boyfriend was able to perfectly cook chicken breasts on a charcoal grill. It's something I wouldn't try. He wants to own a restaurant when he grows up. Well, at least he can cook a chicken breast. :-)

dsi1 > wrote in news:lj6g93$kf9$1@dont-
email.me:

> On 4/22/2014 9:29 AM, jmcquown wrote:
>> On 4/22/2014 2:07 PM, sf wrote:
>>> On Tue, 22 Apr 2014 10:26:34 -0400, jmcquown >
>>> wrote:
>>>
>>>> They call it the Chop House 100 menu. Reservations required.
>>>>
>>>> http://tinypic.com/m/i5td1l/4
>>>>
>>>> Hey, sf! $36 for a veal chop! Choice of sauce includes a mushroom
>>>> glaze.
>>>>
>>> Ouch! What's worse is the "Airline Chicken Breast"... Airline???
>>> Does that mean it will be tough, dry and tasteless?
>>>
>>>
>> LOL! It does conjur images of pretty bad food served on long flights.
>>
>> The term means part of the wing (drumette) is left on the otherwise
>> boneless chicken breast half. I can't say I've ever seen it on a menu.
>>
>> Jill
>
> Sounds great! I'd just eat the wing part. Breasts have got to be the
> most boring piece of meat there ever was. (-:
>
That's the most undesirable of the three wing sections. It belongs with
the breast. I would happily pay more per pound for wings that didn't
include the drumette.


--
--Bryan
"The 1960's called. They want their recipe back."
--Steve Wertz in rec.food.cooking 4-20-2009

On 4/23/2014 2:13 AM, Winters_Lackey wrote:
> That's the most undesirable of the three wing sections. It belongs with
> the breast. I would happily pay more per pound for wings that didn't
> include the drumette.
>
>

Everybody's gots to do their own thing. You like the tips - I discard
them. I have to agree that the drum part ain't that much fun but they
come as a set and their presence intensifies the goodness of the wingy
thingie.

On Tue, 22 Apr 2014 15:29:16 -0400, jmcquown wrote:

> The term means part of the wing (drumette) is left on the otherwise
> boneless chicken breast half.

It's a boobie with a boner!!! The best of both worlds!!!

http://www.cravelocal.com/industry/w...hicken-breast/

Ahahahahahahahahahahahahahahahahahahahahhhh!

On 4/22/2014 3:54 PM, Sheldon Katz wrote:
> On Tue, 22 Apr 2014 15:29:16 -0400, jmcquown wrote:
>
>> The term means part of the wing (drumette) is left on the otherwise
>> boneless chicken breast half.
>
> It's a boobie with a boner!!! The best of both worlds!!!
>
> http://www.cravelocal.com/industry/w...hicken-breast/
>
> Ahahahahahahahahahahahahahahahahahahahahhhh!
>
Nice try. Heheh

Jill

On 2014-04-22 3:29 PM, jmcquown wrote:

> LOL! It does conjur images of pretty bad food served on long flights.
>
> The term means part of the wing (drumette) is left on the otherwise
> boneless chicken breast half. I can't say I've ever seen it on a menu.

I don't remember ever seeing it described that way on a menu but I do
remember having chicken served that way. It was the latest thing at that
time.... about 15 years ago.