Cheri wrote:
>
> "sf" > wrote in message
> ...

>> If it's so important to the two of you for someone to insert a
>> <laugh>, then it's up to one of you to do it. Don't take shots at me
>> and then blame me for taking offense.
>>
>> --
>>
>> sf
>
> I don't even know what you're saying at this point, who took a SHOT at you,
> and why would you think that it's important to me for you to put a <laugh>
> in your post? The only thing I can think of is that it was a good excuse for
> you to take off on someone, at any rate...I am moving forward.
>
> Cheri

good idea

dsi1 wrote:
> On Saturday, January 16, 2016 at 5:53:57 AM UTC-10, Ophelia wrote:
>> "Gary" > wrote in message ...
>>> Ophelia wrote:
>>>>
>>>> Bryan wrote:
>>>>> KFC Original Recipe is unique. Love it, hate it, or anything in
>>>>> between,
>>>>> there
>>>>> is nothing else like it. Everything else at KFC is junk.
>>>>>
>>>>
>>>> Dunno if this is any use to you. I just got this in and it is supposed
>>>> to
>>>> be a copy for KFC but I have no idea if it is any good because I don't
>>>> eat
>>>> at KFC)
>>>>
>>>> http://homecooking.about.com/od/chic...od&utm_term =
>>>
>>> I looked at that, Ophy. I've tried several copycat recipes in the
>>> past. All turned out to be good chicken but nothing like KFC. Your
>>> recipe there sounds like the closest I've ever seen so I might try it
>>> sometime.
>>>
>>> Not sure if all the herbs and spices are correct (or the amounts), but
>>> the process of cooking is correct.
>>>
>>> Naturally though, I won't be cooking them in a pressure cooker. Those
>>> scared me when I worked there.
>>
>> Do you mean the pressure fryer? They would scare me too!!
>>
>>
>>
>> --
>> http://www.helpforheroes.org.uk/shop/
>
> The scariest thing about these fryers is the price! As I recall, Harlan Sanders was a pressure fryer salesman that would travel around the country selling his cookers. He came up with the chicken recipe to demo the unit - and the rest is chicken frying history!
>

Accidental creativity is the best!

http://talentdevelop.com/articlelive...ity/Page1.html

https://www.youtube.com/watch?v=MTHGK1xP7nM

:-)

On Sunday, January 17, 2016 at 3:23:58 AM UTC-10, Gary wrote:
> dsi1 wrote:
> >
> > KFC has changed in a most fundamental and awful way - The way they cut
> > up the chicken, while fast, and cost-effective, tends to make eating
> > franchise fried chicken an unpleasant experience.
>
> Explain please? :-o

These days the chicken is cut up to include the backbone in the thigh and breast portions. It's not how anybody would cut up a chicken at home - unless you were some kind of demented, sadistic, cook. The backbone on a cut up chicken is usually used to make stock. It is not presented to the eater to mull over.

On Sunday, January 17, 2016 at 10:20:06 AM UTC-10, cibola de oro wrote:
> dsi1 wrote:
> > On Saturday, January 16, 2016 at 5:53:57 AM UTC-10, Ophelia wrote:
> >> "Gary" > wrote in message ...
> >>> Ophelia wrote:
> >>>>
> >>>> Bryan wrote:
> >>>>> KFC Original Recipe is unique. Love it, hate it, or anything in
> >>>>> between,
> >>>>> there
> >>>>> is nothing else like it. Everything else at KFC is junk.
> >>>>>
> >>>>
> >>>> Dunno if this is any use to you. I just got this in and it is supposed
> >>>> to
> >>>> be a copy for KFC but I have no idea if it is any good because I don't
> >>>> eat
> >>>> at KFC)
> >>>>
> >>>> http://homecooking.about.com/od/chic...od&utm_term =
> >>>
> >>> I looked at that, Ophy. I've tried several copycat recipes in the
> >>> past. All turned out to be good chicken but nothing like KFC. Your
> >>> recipe there sounds like the closest I've ever seen so I might try it
> >>> sometime.
> >>>
> >>> Not sure if all the herbs and spices are correct (or the amounts), but
> >>> the process of cooking is correct.
> >>>
> >>> Naturally though, I won't be cooking them in a pressure cooker. Those
> >>> scared me when I worked there.
> >>
> >> Do you mean the pressure fryer? They would scare me too!!
> >>
> >>
> >>
> >> --
> >> http://www.helpforheroes.org.uk/shop/
> >
> > The scariest thing about these fryers is the price! As I recall, Harlan Sanders was a pressure fryer salesman that would travel around the country selling his cookers. He came up with the chicken recipe to demo the unit - and the rest is chicken frying history!
> >
>
> Accidental creativity is the best!
>
> http://talentdevelop.com/articlelive...ity/Page1.html
>
> https://www.youtube.com/watch?v=MTHGK1xP7nM
>
> :-)

Mistakes happen all the time. Most people won't see these occurrences as anything other than a misfortune. Creative people will see it as spontaneous testing of new ways to do something.

"dsi1" > wrote in message
...
> On Sunday, January 17, 2016 at 3:23:58 AM UTC-10, Gary wrote:
>> dsi1 wrote:
>> >
>> > KFC has changed in a most fundamental and awful way - The way they cut
>> > up the chicken, while fast, and cost-effective, tends to make eating
>> > franchise fried chicken an unpleasant experience.
>>
>> Explain please? :-o
>
> These days the chicken is cut up to include the backbone in the thigh and
> breast portions. It's not how anybody would cut up a chicken at home -
> unless you were some kind of demented, sadistic, cook. The backbone on a
> cut up chicken is usually used to make stock. It is not presented to the
> eater to mull over.

I cut up 3 chickens yesterday and the backbones are in a stock that is
smelling wonderful Why on earth would anybody serve them up in such a way
that they would be wasted

--
http://www.helpforheroes.org.uk/shop/

dsi1 wrote:
> The backbone on a cut up chicken is usually used to make stock. It is not presented to the eater to mull over.

We fry ours in a seasoned flour and egg-dip dredge, mmm...good.

dsi1 wrote:
> On Sunday, January 17, 2016 at 10:20:06 AM UTC-10, cibola de oro wrote:
>> dsi1 wrote:
>>> On Saturday, January 16, 2016 at 5:53:57 AM UTC-10, Ophelia wrote:
>>>> "Gary" > wrote in message ...
>>>>> Ophelia wrote:
>>>>>>
>>>>>> Bryan wrote:
>>>>>>> KFC Original Recipe is unique. Love it, hate it, or anything in
>>>>>>> between,
>>>>>>> there
>>>>>>> is nothing else like it. Everything else at KFC is junk.
>>>>>>>
>>>>>>
>>>>>> Dunno if this is any use to you. I just got this in and it is supposed
>>>>>> to
>>>>>> be a copy for KFC but I have no idea if it is any good because I don't
>>>>>> eat
>>>>>> at KFC)
>>>>>>
>>>>>> http://homecooking.about.com/od/chic...od&utm_term =
>>>>>
>>>>> I looked at that, Ophy. I've tried several copycat recipes in the
>>>>> past. All turned out to be good chicken but nothing like KFC. Your
>>>>> recipe there sounds like the closest I've ever seen so I might try it
>>>>> sometime.
>>>>>
>>>>> Not sure if all the herbs and spices are correct (or the amounts), but
>>>>> the process of cooking is correct.
>>>>>
>>>>> Naturally though, I won't be cooking them in a pressure cooker. Those
>>>>> scared me when I worked there.
>>>>
>>>> Do you mean the pressure fryer? They would scare me too!!
>>>>
>>>>
>>>>
>>>> --
>>>> http://www.helpforheroes.org.uk/shop/
>>>
>>> The scariest thing about these fryers is the price! As I recall, Harlan Sanders was a pressure fryer salesman that would travel around the country selling his cookers. He came up with the chicken recipe to demo the unit - and the rest is chicken frying history!
>>>
>>
>> Accidental creativity is the best!
>>
>> http://talentdevelop.com/articlelive...ity/Page1.html
>>
>> https://www.youtube.com/watch?v=MTHGK1xP7nM
>>
>> :-)
>
> Mistakes happen all the time. Most people won't see these occurrences as anything other than a misfortune. Creative people will see it as spontaneous testing of new ways to do something.
>
>

Long live the pole!

On Sunday, January 17, 2016 at 11:50:29 AM UTC-6, cibola de oro wrote:
> Cindy Hamilton wrote:
> > On Saturday, January 16, 2016 at 7:28:58 PM UTC-5, Ed Pawlowski wrote:
> >> On 1/16/2016 2:51 PM, cibola de oro wrote:
> >>
> >>>> That sounds like the typical fish sandwich here. Pretty much what
> >>>> someone would want to get. A fish filet, tartar sauce, a piece of
> >>>> cheese on a bun. We like them that way.
> >>>> Janet US
> >>>>
> >>>
> >>> Tartar sauce disguises and RUINS the taste of the fish.
> >>
> >> That was probably a good thing before modern refrigeration and
> >> transportation.
> >
> > Disguising the taste might still be a good thing on a fast-food fish sandwich.
> >
> > Cindy Hamilton
> >
> Nope, McDs is mild, sweet and good.
>
It's pollock, which is filthy cheap, and the piece of fish is very small,
yet they charge as much as they do for a large burger. Giant markup on
them, and they're way too high proportion of bun unless you get the double
one. You get more fish for your money at White Castle than at McD's or BK,
and all three use pollock.

http://www.mcdonalds.com/us/en/your_...et-o-fish.html
>
> Just delete the tartar *** all over it.

That's for sure. I never let fast food places put jizzy stuff on
sandwiches.

--Bryan

On Sunday, January 17, 2016 at 12:04:08 PM UTC-6, Janet B wrote:
> On Sun, 17 Jan 2016 09:51:01 -0800, "Cheri" >
> wrote:
>
> >
> >"Cindy Hamilton" > wrote in message
> ...
> >> On Saturday, January 16, 2016 at 7:28:58 PM UTC-5, Ed Pawlowski wrote:
> >>> On 1/16/2016 2:51 PM, cibola de oro wrote:
> >>>
> >>> >> That sounds like the typical fish sandwich here. Pretty much what
> >>> >> someone would want to get. A fish filet, tartar sauce, a piece of
> >>> >> cheese on a bun. We like them that way.
> >>> >> Janet US
> >>> >>
> >>> >
> >>> > Tartar sauce disguises and RUINS the taste of the fish.
> >>>
> >>> That was probably a good thing before modern refrigeration and
> >>> transportation.
> >>
> >> Disguising the taste might still be a good thing on a fast-food fish
> >> sandwich.
> >>
> >> Cindy Hamilton
> >
> >I like McDonald's fish sandwich, haven't had it for a long while, so maybe
> >they changed.
> >
> >Cheri
>
> Me too. it's the only thing I eat there about once a year.
>
It's the only sandwich my wife will eat there too. The best thing at McD's
is the fruit & yogurt parfaits.
>
> Janet US

--Bryan

MisterDiddyWahDiddy wrote:
> The best thing at McD's
> is the fruit & yogurt parfaits.

NO.

It's the fries, period.

MisterDiddyWahDiddy wrote:
> On Sunday, January 17, 2016 at 11:50:29 AM UTC-6, cibola de oro wrote:
>> Cindy Hamilton wrote:
>>> On Saturday, January 16, 2016 at 7:28:58 PM UTC-5, Ed Pawlowski wrote:
>>>> On 1/16/2016 2:51 PM, cibola de oro wrote:
>>>>
>>>>>> That sounds like the typical fish sandwich here. Pretty much what
>>>>>> someone would want to get. A fish filet, tartar sauce, a piece of
>>>>>> cheese on a bun. We like them that way.
>>>>>> Janet US
>>>>>>
>>>>>
>>>>> Tartar sauce disguises and RUINS the taste of the fish.
>>>>
>>>> That was probably a good thing before modern refrigeration and
>>>> transportation.
>>>
>>> Disguising the taste might still be a good thing on a fast-food fish sandwich.
>>>
>>> Cindy Hamilton
>>>
>> Nope, McDs is mild, sweet and good.
>>
> It's pollock, which is filthy cheap, and the piece of fish is very small,
> yet they charge as much as they do for a large burger.

Oh boo ****ing hoo!

Get a real salary.

> Giant markup on
> them, and they're way too high proportion of bun unless you get the double
> one. You get more fish for your money at White Castle than at McD's or BK,
> and all three use pollock.

http://farm2.static.flickr.com/1266/...282dd3e909.jpg

Double cheese - unneccessary.

> http://www.mcdonalds.com/us/en/your_...et-o-fish.html
>>
>> Just delete the tartar *** all over it.
>
> That's for sure. I never let fast food places put jizzy stuff on
> sandwiches.
>
> --Bryan
>
+1!

On Sun, 17 Jan 2016 21:28:57 -0000, "Ophelia" >
wrote:

>
>
>"dsi1" > wrote in message
...
>> On Sunday, January 17, 2016 at 3:23:58 AM UTC-10, Gary wrote:
>>> dsi1 wrote:
>>> >
>>> > KFC has changed in a most fundamental and awful way - The way they cut
>>> > up the chicken, while fast, and cost-effective, tends to make eating
>>> > franchise fried chicken an unpleasant experience.
>>>
>>> Explain please? :-o
>>
>> These days the chicken is cut up to include the backbone in the thigh and
>> breast portions. It's not how anybody would cut up a chicken at home -
>> unless you were some kind of demented, sadistic, cook. The backbone on a
>> cut up chicken is usually used to make stock. It is not presented to the
>> eater to mull over.
>
>I cut up 3 chickens yesterday and the backbones are in a stock that is
>smelling wonderful Why on earth would anybody serve them up in such a way
>that they would be wasted

The very first thing I do when disjointing a chicken is to trim out
the backbone and toss it in my backyard for the crows... I don't want
any bitter spinal fluid in my chicken stock. Even when roasting a
whole chicken I trim out the backbone for the crows... and then truss
the bird for roasting. Poultry back bones should be tossed the same
as beef/pork backbones. That spinal fluid could be diseased but at
the least it's bitter. Butchers trim out the red meat back bones but
they trust the consumers will have the sense to trim out poultry back
bones. I always trim out a holiday turkey back bone and then truss it
for roasting... makes for easier carving anyway.

On Sunday, January 17, 2016 at 11:31:32 AM UTC-10, Ophelia wrote:
> "dsi1" <d> wrote in message
> ...
> > On Sunday, January 17, 2016 at 3:23:58 AM UTC-10, Gary wrote:
> >> dsi1 wrote:
> >> >
> >> > KFC has changed in a most fundamental and awful way - The way they cut
> >> > up the chicken, while fast, and cost-effective, tends to make eating
> >> > franchise fried chicken an unpleasant experience.
> >>
> >> Explain please? :-o
> >
> > These days the chicken is cut up to include the backbone in the thigh and
> > breast portions. It's not how anybody would cut up a chicken at home -
> > unless you were some kind of demented, sadistic, cook. The backbone on a
> > cut up chicken is usually used to make stock. It is not presented to the
> > eater to mull over.
>
> I cut up 3 chickens yesterday and the backbones are in a stock that is
> smelling wonderful Why on earth would anybody serve them up in such a way
> that they would be wasted
>
> --
> http://www.helpforheroes.org.uk/shop/

I'm guessing that the mega-franchise chicken industry doesn't have time to make stock nor do they want to deal with processing backbones. I suppose the chicken processing factory could make dried chicken stock powder as a secondary product but my guess is that the numbers just don't add up.

My understanding is that KFC makes their gravy from a mix into which the dregs from the fryer is added. You just know that gonna make your taste buds go yippie!

On Sunday, January 17, 2016 at 11:38:54 AM UTC-10, cibola de oro wrote:
> dsi1 wrote:
> > On Sunday, January 17, 2016 at 10:20:06 AM UTC-10, cibola de oro wrote:
> >> dsi1 wrote:
> >>> On Saturday, January 16, 2016 at 5:53:57 AM UTC-10, Ophelia wrote:
> >>>> "Gary" > wrote in message ...
> >>>>> Ophelia wrote:
> >>>>>>
> >>>>>> Bryan wrote:
> >>>>>>> KFC Original Recipe is unique. Love it, hate it, or anything in
> >>>>>>> between,
> >>>>>>> there
> >>>>>>> is nothing else like it. Everything else at KFC is junk.
> >>>>>>>
> >>>>>>
> >>>>>> Dunno if this is any use to you. I just got this in and it is supposed
> >>>>>> to
> >>>>>> be a copy for KFC but I have no idea if it is any good because I don't
> >>>>>> eat
> >>>>>> at KFC)
> >>>>>>
> >>>>>> http://homecooking.about.com/od/chic...od&utm_term =
> >>>>>
> >>>>> I looked at that, Ophy. I've tried several copycat recipes in the
> >>>>> past. All turned out to be good chicken but nothing like KFC. Your
> >>>>> recipe there sounds like the closest I've ever seen so I might try it
> >>>>> sometime.
> >>>>>
> >>>>> Not sure if all the herbs and spices are correct (or the amounts), but
> >>>>> the process of cooking is correct.
> >>>>>
> >>>>> Naturally though, I won't be cooking them in a pressure cooker. Those
> >>>>> scared me when I worked there.
> >>>>
> >>>> Do you mean the pressure fryer? They would scare me too!!
> >>>>
> >>>>
> >>>>
> >>>> --
> >>>> http://www.helpforheroes.org.uk/shop/
> >>>
> >>> The scariest thing about these fryers is the price! As I recall, Harlan Sanders was a pressure fryer salesman that would travel around the country selling his cookers. He came up with the chicken recipe to demo the unit - and the rest is chicken frying history!
> >>>
> >>
> >> Accidental creativity is the best!
> >>
> >> http://talentdevelop.com/articlelive...ity/Page1.html
> >>
> >> https://www.youtube.com/watch?v=MTHGK1xP7nM
> >>
> >> :-)
> >
> > Mistakes happen all the time. Most people won't see these occurrences as anything other than a misfortune. Creative people will see it as spontaneous testing of new ways to do something.
> >
> >
>
> Long live the pole!

I wish to see this new pole move. I don't even know what the heck she was talking about the rest of the video because I was thinking about that move!

dsi1 wrote:
> On Sunday, January 17, 2016 at 11:38:54 AM UTC-10, cibola de oro wrote:
>> dsi1 wrote:
>>> On Sunday, January 17, 2016 at 10:20:06 AM UTC-10, cibola de oro wrote:
>>>> dsi1 wrote:
>>>>> On Saturday, January 16, 2016 at 5:53:57 AM UTC-10, Ophelia wrote:
>>>>>> "Gary" > wrote in message ...
>>>>>>> Ophelia wrote:
>>>>>>>>
>>>>>>>> Bryan wrote:
>>>>>>>>> KFC Original Recipe is unique. Love it, hate it, or anything in
>>>>>>>>> between,
>>>>>>>>> there
>>>>>>>>> is nothing else like it. Everything else at KFC is junk.
>>>>>>>>>
>>>>>>>>
>>>>>>>> Dunno if this is any use to you. I just got this in and it is supposed
>>>>>>>> to
>>>>>>>> be a copy for KFC but I have no idea if it is any good because I don't
>>>>>>>> eat
>>>>>>>> at KFC)
>>>>>>>>
>>>>>>>> http://homecooking.about.com/od/chic...od&utm_term =
>>>>>>>
>>>>>>> I looked at that, Ophy. I've tried several copycat recipes in the
>>>>>>> past. All turned out to be good chicken but nothing like KFC. Your
>>>>>>> recipe there sounds like the closest I've ever seen so I might try it
>>>>>>> sometime.
>>>>>>>
>>>>>>> Not sure if all the herbs and spices are correct (or the amounts), but
>>>>>>> the process of cooking is correct.
>>>>>>>
>>>>>>> Naturally though, I won't be cooking them in a pressure cooker. Those
>>>>>>> scared me when I worked there.
>>>>>>
>>>>>> Do you mean the pressure fryer? They would scare me too!!
>>>>>>
>>>>>>
>>>>>>
>>>>>> --
>>>>>> http://www.helpforheroes.org.uk/shop/
>>>>>
>>>>> The scariest thing about these fryers is the price! As I recall, Harlan Sanders was a pressure fryer salesman that would travel around the country selling his cookers. He came up with the chicken recipe to demo the unit - and the rest is chicken frying history!
>>>>>
>>>>
>>>> Accidental creativity is the best!
>>>>
>>>> http://talentdevelop.com/articlelive...ity/Page1.html
>>>>
>>>> https://www.youtube.com/watch?v=MTHGK1xP7nM
>>>>
>>>> :-)
>>>
>>> Mistakes happen all the time. Most people won't see these occurrences as anything other than a misfortune. Creative people will see it as spontaneous testing of new ways to do something.
>>>
>>>
>>
>> Long live the pole!
>
> I wish to see this new pole move.

Mmm hmm!

> I don't even know what the heck she was talking about the rest of the video because I was thinking about that move!

Yeah buddy, same here.

Sake?

On Sun, 17 Jan 2016 12:45:40 -0700, cibola de oro > wrote:

> sf wrote:
> > On Sun, 17 Jan 2016 10:20:38 -0000, "Ophelia" >
> > wrote:
> >>
> >>
> >> "sf" > wrote in message
> >> ...
> >>>>>
> >>>>
> >>> I think she was talking about the cheese, but typical FF fish
> >>> sandwiches in the USA are calorie bombs at the very least - so I'd
> >>> rather order something else.
> >>>
> >>>> http://www.foodnetwork.com/recipes/a...ch-recipe.html
> >>>
> >>> Looks good to me, thanks. I'm Pinning it.
> >> >
> >>>
> >>> --
> >>
> >> I was getting mixed up with McDonalds and KFC
> >
> > I saw. That's okay. I eat at FF joints on occasion, but a fish
> > sandwich is so far off the menu for me that I didn't even know they
> > come with cheese.
> >
>
> The best, when available, is the Wendy's Panko crusted Arctic Cod:
>
> https://www.wendys.com/en-us/chicken...illet-sandwich
>
> Delete the tartar *** and pickles for the true taste of the fish, which
> is excellent.

Thanks. Can't remember the last time I ate at a Wendy's, but I'll try
to keep that in mind if I'm at one in the near future.

--

sf

sf wrote:
> On Sun, 17 Jan 2016 12:45:40 -0700, cibola de oro > wrote:
>
>> sf wrote:
>>> On Sun, 17 Jan 2016 10:20:38 -0000, "Ophelia" >
>>> wrote:
>>>>
>>>>
>>>> "sf" > wrote in message
>>>> ...
>>>>>>>
>>>>>>
>>>>> I think she was talking about the cheese, but typical FF fish
>>>>> sandwiches in the USA are calorie bombs at the very least - so I'd
>>>>> rather order something else.
>>>>>
>>>>>> http://www.foodnetwork.com/recipes/a...ch-recipe.html
>>>>>
>>>>> Looks good to me, thanks. I'm Pinning it.
>>>> >
>>>>>
>>>>> --
>>>>
>>>> I was getting mixed up with McDonalds and KFC
>>>
>>> I saw. That's okay. I eat at FF joints on occasion, but a fish
>>> sandwich is so far off the menu for me that I didn't even know they
>>> come with cheese.
>>>
>>
>> The best, when available, is the Wendy's Panko crusted Arctic Cod:
>>
>> https://www.wendys.com/en-us/chicken...illet-sandwich
>>
>> Delete the tartar *** and pickles for the true taste of the fish, which
>> is excellent.
>
> Thanks. Can't remember the last time I ate at a Wendy's, but I'll try
> to keep that in mind if I'm at one in the near future.
>

My pleasure, and yours too if you get a chance.

On Sun, 17 Jan 2016 15:21:52 -0700, cibola de oro > wrote:

> MisterDiddyWahDiddy wrote:
> > The best thing at McD's
> > is the fruit & yogurt parfaits.
>
> NO.
>
> It's the fries, period.

Agree, in spite of them not being fried in beef fat anymore. Now I'm
wondering if they'll switch back.

--

sf

sf wrote:
> On Sun, 17 Jan 2016 15:21:52 -0700, cibola de oro > wrote:
>
>> MisterDiddyWahDiddy wrote:
>>> The best thing at McD's
>>> is the fruit & yogurt parfaits.
>>
>> NO.
>>
>> It's the fries, period.
>
> Agree, in spite of them not being fried in beef fat anymore. Now I'm
> wondering if they'll switch back.
>

No way.

It's cheaper to do it as they do now.

"dsi1" > wrote in message
...
> On Sunday, January 17, 2016 at 11:31:32 AM UTC-10, Ophelia wrote:
>> "dsi1" <d> wrote in message
>> ...
>> > On Sunday, January 17, 2016 at 3:23:58 AM UTC-10, Gary wrote:
>> >> dsi1 wrote:
>> >> >
>> >> > KFC has changed in a most fundamental and awful way - The way they
>> >> > cut
>> >> > up the chicken, while fast, and cost-effective, tends to make eating
>> >> > franchise fried chicken an unpleasant experience.
>> >>
>> >> Explain please? :-o
>> >
>> > These days the chicken is cut up to include the backbone in the thigh
>> > and
>> > breast portions. It's not how anybody would cut up a chicken at home -
>> > unless you were some kind of demented, sadistic, cook. The backbone on
>> > a
>> > cut up chicken is usually used to make stock. It is not presented to
>> > the
>> > eater to mull over.
>>
>> I cut up 3 chickens yesterday and the backbones are in a stock that is
>> smelling wonderful Why on earth would anybody serve them up in such a
>> way
>> that they would be wasted
>>
>> --
>
> I'm guessing that the mega-franchise chicken industry doesn't have time to
> make stock nor do they want to deal with processing backbones. I suppose
> the chicken processing factory could make dried chicken stock powder as a
> secondary product but my guess is that the numbers just don't add up.

I don't know I don't buy that powder. I always buy whole chickens and
cut them up myself.


> My understanding is that KFC makes their gravy from a mix into which the
> dregs from the fryer is added. You just know that gonna make your taste
> buds go yippie!

Errr ...lovely ...

--
http://www.helpforheroes.org.uk/shop/

"Brooklyn1" > wrote in message
news
> On Sun, 17 Jan 2016 21:28:57 -0000, "Ophelia" >
> wrote:
>
>>
>>
>>"dsi1" > wrote in message
...
>>> On Sunday, January 17, 2016 at 3:23:58 AM UTC-10, Gary wrote:
>>>> dsi1 wrote:
>>>> >
>>>> > KFC has changed in a most fundamental and awful way - The way they
>>>> > cut
>>>> > up the chicken, while fast, and cost-effective, tends to make eating
>>>> > franchise fried chicken an unpleasant experience.
>>>>
>>>> Explain please? :-o
>>>
>>> These days the chicken is cut up to include the backbone in the thigh
>>> and
>>> breast portions. It's not how anybody would cut up a chicken at home -
>>> unless you were some kind of demented, sadistic, cook. The backbone on a
>>> cut up chicken is usually used to make stock. It is not presented to the
>>> eater to mull over.
>>
>>I cut up 3 chickens yesterday and the backbones are in a stock that is
>>smelling wonderful Why on earth would anybody serve them up in such a
>>way
>>that they would be wasted
>
> The very first thing I do when disjointing a chicken is to trim out
> the backbone and toss it in my backyard for the crows... I don't want
> any bitter spinal fluid in my chicken stock. Even when roasting a
> whole chicken I trim out the backbone for the crows... and then truss
> the bird for roasting. Poultry back bones should be tossed the same
> as beef/pork backbones. That spinal fluid could be diseased but at
> the least it's bitter. Butchers trim out the red meat back bones but
> they trust the consumers will have the sense to trim out poultry back
> bones. I always trim out a holiday turkey back bone and then truss it
> for roasting... makes for easier carving anyway.

Depends what I need, and I will sometimes use a whole chicken to get stock,
but I will not waste a good meaty backbone (although I don't use them alone)
One thing I agree with, don't cut the backbone or the stock will be bitter.



--
http://www.helpforheroes.org.uk/shop/

dsi1 wrote:
>
> On Sunday, January 17, 2016 at 3:23:58 AM UTC-10, Gary wrote:
> > dsi1 wrote:
> > >
> > > KFC has changed in a most fundamental and awful way - The way they cut
> > > up the chicken, while fast, and cost-effective, tends to make eating
> > > franchise fried chicken an unpleasant experience.
> >
> > Explain please? :-o
>
> These days the chicken is cut up to include the backbone in the thigh and breast portions. It's not how anybody would cut up a chicken at home - unless you were some kind of demented, sadistic, cook. The backbone on a cut up chicken is usually used to make stock. It is not presented to the eater to mull over.

That's the way they used to do it too.

Again, I worked at a KFC the summer of 1971. One of my jobs was to cut
up the chickens. I cut up a LOT of chickens those few months. We would
get several crates (12 count each) of whole fresh chickens. Each was
cut into 9 pieces and bagged. Each bag contained 2 chickens - 18
pieces.

The entire chicken was used, including backbones. We sawed those boys
right down the center of the backbones. That's the way it was done and
no bitter backbone taste that some claim here.

When we cooked a "batch" we used 6 large pressure cookers (not a
pressure fryer that they use today). Each pressure cooker did one bag
(18 pieces). So one batch cooked 108 pieces.

Back then too, it was only "original recipe." Mashed potatoes and
gravy. Coleslaw. Soft, warmed dinner rolls (not biscuits). Small
desserts and whole pies were also offered but we didn't make those.

On Sun, 17 Jan 2016 22:18:10 -0700, cibola de oro > wrote:

> sf wrote:
> > On Sun, 17 Jan 2016 15:21:52 -0700, cibola de oro > wrote:
> >
> >> MisterDiddyWahDiddy wrote:
> >>> The best thing at McD's
> >>> is the fruit & yogurt parfaits.
> >>
> >> NO.
> >>
> >> It's the fries, period.
> >
> > Agree, in spite of them not being fried in beef fat anymore. Now I'm
> > wondering if they'll switch back.
> >
>
> No way.
>
> It's cheaper to do it as they do now.

I don't know about cheaper, but they'd lose the vegan, vegetarian
crowd.

--

sf

Ophelia wrote:
> I always buy whole chickens and
> cut them up myself.

When I buy whole chickens, I usually cook them whole with stuffing OR,
more often, I'll split them right down the middle to make 2 equal
halves. Cook one half that day and freeze the other half for another
time. Remember though, this is just for one person.

Dsil guessed (lol):
> > My understanding is that KFC makes their gravy from a mix into which the
> > dregs from the fryer is added. You just know that gonna make your taste
> > buds go yippie!
>
> Errr ...lovely ...

I never made the gravy when I worked there. They either had premade or
maybe a mix. One thing I do know is that they never included "the
dregs" from the cooked chicken. I ate most of those. heheh

The dregs are nothing but the bits of seasoned flour that fall off
when you dump the cooked chicken onto the rack to drain. While working
there, I snacked on those...open a soft warm dinner roll and put a
pile of them in there. yum.

That said, even though they never put those little bits into the
gravy, imo it would have made even better gravy.

On Sun, 17 Jan 2016 14:56:58 -0800 (PST), dsi1 >
wrote:
>
> I'm guessing that the mega-franchise chicken industry doesn't have time to make stock nor do they want to deal with processing backbones. I suppose the chicken processing factory could make dried chicken stock powder as a secondary product but my guess is that the numbers just don't add up.
>
> My understanding is that KFC makes their gravy from a mix into which the dregs from the fryer is added. You just know that gonna make your taste buds go yippie!

I sincerely doubt that, but if they did - how would adding the solid
bits from the fryer be any different from the way a lot of Americans
make their gravy after frying pork or chicken? Also, how is KFC using
a powdered mix to start their gravy any worse than the way people (and
some even post here) use Better than Bouillon to start a gravy? It's
just done on a larger scale.

--

sf

On 2016-01-18 8:38 AM, sf wrote:
> On Sun, 17 Jan 2016 22:18:10 -0700, cibola de oro > wrote:
>
>> sf wrote:
>>> On Sun, 17 Jan 2016 15:21:52 -0700, cibola de oro > wrote:
>>>
>>>> MisterDiddyWahDiddy wrote:
>>>>> The best thing at McD's
>>>>> is the fruit & yogurt parfaits.
>>>>
>>>> NO.
>>>>
>>>> It's the fries, period.
>>>
>>> Agree, in spite of them not being fried in beef fat anymore. Now I'm
>>> wondering if they'll switch back.
>>>
>>
>> No way.
>>
>> It's cheaper to do it as they do now.
>
> I don't know about cheaper, but they'd lose the vegan, vegetarian
> crowd.


For some reason, I doubt there is much of a crowd of vegans at McDonalds.

Gary wrote:
>
>I worked at a KFC the summer of 1971. One of my jobs was to cut
>up the chickens. I cut up a LOT of chickens those few months. We would
>get several crates (12 count each) of whole fresh chickens. Each was
>cut into 9 pieces and bagged.

Explain "9 pieces".
I either quarter or eighth.
Where does that odd/9th piece come from?
Or does KFC grow three legged chickens?

"Gary" > wrote in message ...
> Ophelia wrote:
>> I always buy whole chickens and
>> cut them up myself.
>
> When I buy whole chickens, I usually cook them whole with stuffing OR,
> more often, I'll split them right down the middle to make 2 equal
> halves. Cook one half that day and freeze the other half for another
> time. Remember though, this is just for one person.
>
> Dsil guessed (lol):
>> > My understanding is that KFC makes their gravy from a mix into which
>> > the
>> > dregs from the fryer is added. You just know that gonna make your taste
>> > buds go yippie!
>>
>> Errr ...lovely ...
>
> I never made the gravy when I worked there. They either had premade or
> maybe a mix. One thing I do know is that they never included "the
> dregs" from the cooked chicken. I ate most of those. heheh
>
> The dregs are nothing but the bits of seasoned flour that fall off
> when you dump the cooked chicken onto the rack to drain. While working
> there, I snacked on those...open a soft warm dinner roll and put a
> pile of them in there. yum.
>
> That said, even though they never put those little bits into the
> gravy, imo it would have made even better gravy.
>
> 7

Sure sounds like it. You have some happy memories of that time)


--
http://www.helpforheroes.org.uk/shop/

On Monday, January 18, 2016 at 8:20:52 AM UTC-6, Brooklyn1 wrote:
> Gary wrote:
> >
> >I worked at a KFC the summer of 1971. One of my jobs was to cut
> >up the chickens. I cut up a LOT of chickens those few months. We would
> >get several crates (12 count each) of whole fresh chickens. Each was
> >cut into 9 pieces and bagged.
>
> Explain "9 pieces".
> I either quarter or eighth.
> Where does that odd/9th piece come from?
> Or does KFC grow three legged chickens?

The "breast" is typically cut into 2 pieces, but KFC has a piece that is
part of both breast halves with a portion of the back. Have you really
never eaten at KFC?

--Bryan

On Mon, 18 Jan 2016 08:52:01 -0500, Dave Smith
> wrote:

> On 2016-01-18 8:38 AM, sf wrote:
> > On Sun, 17 Jan 2016 22:18:10 -0700, cibola de oro > wrote:
> >
> >> sf wrote:
> >>> On Sun, 17 Jan 2016 15:21:52 -0700, cibola de oro > wrote:
> >>>
> >>>> MisterDiddyWahDiddy wrote:
> >>>>> The best thing at McD's
> >>>>> is the fruit & yogurt parfaits.
> >>>>
> >>>> NO.
> >>>>
> >>>> It's the fries, period.
> >>>
> >>> Agree, in spite of them not being fried in beef fat anymore. Now I'm
> >>> wondering if they'll switch back.
> >>>
> >>
> >> No way.
> >>
> >> It's cheaper to do it as they do now.
> >
> > I don't know about cheaper, but they'd lose the vegan, vegetarian
> > crowd.
>
>
> For some reason, I doubt there is much of a crowd of vegans at McDonalds.

You never know.

--

sf

On 2016-01-18 9:39 AM, sf wrote:
> On Mon, 18 Jan 2016 08:52:01 -0500, Dave Smith

>>
>>
>> For some reason, I doubt there is much of a crowd of vegans at McDonalds.
>
> You never know.
>


I won't deny them their secret treats. Since I consider most vegans to
have more of a personality disorder than a diet I do not expect them to
be totally committed to their cause. Never the less, McDonalds is not a
vegan restaurant and does not even have vegetarian menu items. I suppose
that some might consider their salads to be vegetarian but salad isn't
really a meal.

"MisterDiddyWahDiddy" > wrote in message
...
> On Monday, January 18, 2016 at 8:20:52 AM UTC-6, Brooklyn1 wrote:
>> Gary wrote:
>> >
>> >I worked at a KFC the summer of 1971. One of my jobs was to cut
>> >up the chickens. I cut up a LOT of chickens those few months. We would
>> >get several crates (12 count each) of whole fresh chickens. Each was
>> >cut into 9 pieces and bagged.
>>
>> Explain "9 pieces".
>> I either quarter or eighth.
>> Where does that odd/9th piece come from?
>> Or does KFC grow three legged chickens?
>
> The "breast" is typically cut into 2 pieces, but KFC has a piece that is
> part of both breast halves with a portion of the back. Have you really
> never eaten at KFC?

Are you allowed to choose the cut you want?

--
http://www.helpforheroes.org.uk/shop/

Gary wrote:
> no bitter backbone taste that some claim here.

This is moronville, what the **** did you expect???

sf wrote:
> On Sun, 17 Jan 2016 22:18:10 -0700, cibola de oro > wrote:
>
>> sf wrote:
>>> On Sun, 17 Jan 2016 15:21:52 -0700, cibola de oro > wrote:
>>>
>>>> MisterDiddyWahDiddy wrote:
>>>>> The best thing at McD's
>>>>> is the fruit & yogurt parfaits.
>>>>
>>>> NO.
>>>>
>>>> It's the fries, period.
>>>
>>> Agree, in spite of them not being fried in beef fat anymore. Now I'm
>>> wondering if they'll switch back.
>>>
>>
>> No way.
>>
>> It's cheaper to do it as they do now.
>
> I don't know about cheaper, but they'd lose the vegan, vegetarian
> crowd.
>


Well there's less than 1% of their bidness!

Gary wrote:
> The dregs are nothing but the bits of seasoned flour that fall off
> when you dump the cooked chicken onto the rack to drain. While working
> there, I snacked on those...open a soft warm dinner roll and put a
> pile of them in there. yum.
>
> That said, even though they never put those little bits into the
> gravy, imo it would have made even better gravy.
>
>
+1!!!!!!!

sf wrote:
> On Sun, 17 Jan 2016 14:56:58 -0800 (PST), dsi1 >
> wrote:
>>
>> I'm guessing that the mega-franchise chicken industry doesn't have time to make stock nor do they want to deal with processing backbones. I suppose the chicken processing factory could make dried chicken stock powder as a secondary product but my guess is that the numbers just don't add up.
>>
>> My understanding is that KFC makes their gravy from a mix into which the dregs from the fryer is added. You just know that gonna make your taste buds go yippie!
>
> I sincerely doubt that, but if they did - how would adding the solid
> bits from the fryer be any different from the way a lot of Americans
> make their gravy after frying pork or chicken? Also, how is KFC using
> a powdered mix to start their gravy any worse than the way people (and
> some even post here) use Better than Bouillon to start a gravy? It's
> just done on a larger scale.
>
+1

Brooklyn1 wrote:
> Gary wrote:
>>
>> I worked at a KFC the summer of 1971. One of my jobs was to cut
>> up the chickens. I cut up a LOT of chickens those few months. We would
>> get several crates (12 count each) of whole fresh chickens. Each was
>> cut into 9 pieces and bagged.
>
> Explain "9 pieces".
> I either quarter or eighth.
> Where does that odd/9th piece come from?
> Or does KFC grow three legged chickens?
>
They throw pieces in a bucket, capisce?

Damn you're stupid.

MisterDiddyWahDiddy wrote:
> KFC has a piece that is
> part of both breast halves with a portion of the back.


Bullshit LIE.

sf wrote:
> On Mon, 18 Jan 2016 08:52:01 -0500, Dave Smith
> > wrote:
>
>> On 2016-01-18 8:38 AM, sf wrote:
>>> On Sun, 17 Jan 2016 22:18:10 -0700, cibola de oro > wrote:
>>>
>>>> sf wrote:
>>>>> On Sun, 17 Jan 2016 15:21:52 -0700, cibola de oro > wrote:
>>>>>
>>>>>> MisterDiddyWahDiddy wrote:
>>>>>>> The best thing at McD's
>>>>>>> is the fruit & yogurt parfaits.
>>>>>>
>>>>>> NO.
>>>>>>
>>>>>> It's the fries, period.
>>>>>
>>>>> Agree, in spite of them not being fried in beef fat anymore. Now I'm
>>>>> wondering if they'll switch back.
>>>>>
>>>>
>>>> No way.
>>>>
>>>> It's cheaper to do it as they do now.
>>>
>>> I don't know about cheaper, but they'd lose the vegan, vegetarian
>>> crowd.
>>
>>
>> For some reason, I doubt there is much of a crowd of vegans at McDonalds.
>
> You never know.
>

Statistics don't lie.

http://www.statista.com/statistics/2...states-by-age/

Dave Smith wrote:
> I won't deny them their secret treats.

**** off, Guts Griping.