On 4/9/2016 11:41 AM, Janet Bovine 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
>
Janet, folks around these here parts call yer caboose an "assasaurus,"
on account it's got its own zip code.
Hmfh!

In article >,
says...


>
> On 4/9/2016 11:41 AM, Janet Bovine 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
> >
> Janet, folks around these here parts call yer caboose an "assasaurus,"
> on account it's got its own zip code.
> Hmfh!

Jeez... this woman is obsessed with food. She weighs it, she speculates
on its age... I'll bet she gnaws on it like a big brown beaver!

--
Mustaffa Sheboygan

On 4/10/2016 12:36 PM, Mustaffa Sheboygan wrote:
> In article >,
> says...
>
>
>>
>> On 4/9/2016 11:41 AM, Janet Bovine 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
>>>
>> Janet, folks around these here parts call yer caboose an "assasaurus,"
>> on account it's got its own zip code.
>> Hmfh!
>
> Jeez... this woman is obsessed with food. She weighs it, she speculates
> on its age... I'll bet she gnaws on it like a big brown beaver!
>

Wot about her big brown beaver?? Hmmmm?

On 4/12/2016 8:35 AM, Colonel Edmund J. Burke wrote:
> On 4/10/2016 12:36 PM, Mustaffa Sheboygan wrote:
>> In article >,
>> says...
>>
>>
>>>
>>> On 4/9/2016 11:41 AM, Janet Bovine 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
>>>>
>>> Janet, folks around these here parts call yer caboose an "assasaurus,"
>>> on account it's got its own zip code.
>>> Hmfh!
>>
>> Jeez... this woman is obsessed with food. She weighs it, she speculates
>> on its age... I'll bet she gnaws on it like a big brown beaver!
>>
>
> Wot about her big brown beaver?? Hmmmm?
>

Leash laws apply?