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| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Chickasaurus
Sqwertz wrote in rec.food.cooking:
> On Sat, 09 Apr 2016 13:04:56 -0600, Janet B wrote: > > > On Sat, 09 Apr 2016 12:41:51 -0600, Janet B > > > wrote: > > > > > > > > I bought some boneless, skinless chicken breasts from Albertsons > > > yesterday. They were $1.69/pound. It was a decent price so I got > > > what I thought was a package of 8 -- 4 on top and 4 on the bottom. > > > Not so. There were only 4 breasts in the package. I've weighed > > > each one. 1.5 ounce was the heaviest and 1.4 was the least > > > weighty. The cut looks like they are full breasts instead of the > > > halves we are used to. Still, at 20 ounces for a full breast > > > that means the halves would be 10 ounces and I am used to seeing > > > 5-6 ounce breast pieces. So, if it was your chicken, would you > > > figure these were really old birds and need a lot of stewing or > > > would you just go ahead and cook as usual? I use this meat for > > > enchilada filling and stuff like that Janet US > > > > sorry, I meant they were 1 pound 5 ounces. > > Janet US > > Whew. I was wondering WTF. > > My breasts that go on sale are 10-14oz at the most. I have never seen > a breast over 1 pound but I have checked. If I saw them I'd buy them > just for the novelty ands post pictures. > > -sw Me too, the size was way off. -- |
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