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Chickasaurus
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 |
Chickasaurus
On Saturday, April 9, 2016 at 11:41:51 AM UTC-7, 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 no, these are just the hybridized big breasted birds that are now being sold. Use them as usual. |
Chickasaurus
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 |
Chickasaurus
On Sat, 9 Apr 2016 11:59:46 -0700 (PDT), ImStillMags
> wrote: >On Saturday, April 9, 2016 at 11:41:51 AM UTC-7, 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 > >no, these are just the hybridized big breasted birds that are now being sold. >Use them as usual. Really . . . wow! O.k. thanks Janet US |
Chickasaurus
On 4/9/2016 12:41 PM, 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 > Poach 'em and munch 'em! |
Chickasaurus
On 4/9/2016 1:06 PM, Janet B wrote:
> On Sat, 9 Apr 2016 11:59:46 -0700 (PDT), ImStillMags > > wrote: > >> On Saturday, April 9, 2016 at 11:41:51 AM UTC-7, 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 >> >> no, these are just the hybridized big breasted birds that are now being sold. >> Use them as usual. > > Really . . . wow! O.k. > thanks > Janet US > Plus you get the added bonus of extra steroids! Yum -o! |
Chickasaurus
On Saturday, April 9, 2016 at 8:41:51 AM UTC-10, 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 We got bags of super giant breasts in the freezer. Most impressive! My son is on some kind of diet and wants low fat meat but I never cook the stuff myself. The Hawaiians are not really into chicken breasts. If I was to make something out of those monsters, it would probably be Chinese cold ginger chicken. http://the.honoluluadvertiser.com/ar...ii3030309.html |
Chickasaurus
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. 1.5 ounce breasts don't even qualify as breasts unless you're tawking sparrows. |
Chickasaurus
On Sat, 09 Apr 2016 15:53:49 -0400, Brooklyn1
> 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. > >1.5 ounce breasts don't even qualify as breasts unless you're tawking >sparrows. My mumble fingers was obvious. You should have been able to figure out what I meant by reading all of the post and if you still needed help there was my follow-up post. I had really hoped that you were going to offer me a good recipe. Janet US |
Chickasaurus
On Saturday, April 9, 2016 at 2:31:57 PM UTC-7, Janet B wrote:
> On Sat, 09 Apr 2016 15:53:49 -0400, Brooklyn1 > > 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. > > > >1.5 ounce breasts don't even qualify as breasts unless you're tawking > >sparrows. > > My mumble fingers was obvious. You should have been able to figure > out what I meant by reading all of the post and if you still needed > help there was my follow-up post. > I had really hoped that you were going to offer me a good recipe. > Janet US I usually slice those big breasts in half lengthwise so they are all the same thickness, then you can cut serving sized pieces from the larger end and grill them. Here's one of my recipes I came up with for grilling. http://hizzoners.com/index.php/recip...n-on-the-grill |
Chickasaurus
"Janet B" > wrote in message ... > > 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 I learned not to buy meat from Albertsons unless it is some specific brand like their grass fed beef. Their meat is bad. > |
Chickasaurus
On Sat, 9 Apr 2016 15:01:02 -0700 (PDT), ImStillMags
> wrote: >On Saturday, April 9, 2016 at 2:31:57 PM UTC-7, Janet B wrote: >> On Sat, 09 Apr 2016 15:53:49 -0400, Brooklyn1 >> > 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. >> > >> >1.5 ounce breasts don't even qualify as breasts unless you're tawking >> >sparrows. >> >> My mumble fingers was obvious. You should have been able to figure >> out what I meant by reading all of the post and if you still needed >> help there was my follow-up post. >> I had really hoped that you were going to offer me a good recipe. >> Janet US > >I usually slice those big breasts in half lengthwise so they are all the same thickness, then you can cut serving sized pieces from the larger end and grill them. Here's one of my recipes I came up with for grilling. > >http://hizzoners.com/index.php/recip...n-on-the-grill > that looks scrumptious! I'm going to do that for tomorrow. For today, I already did slice the breast into quarter inch slices and lightly browned them in a pan with a lot of fresh garlic and diced onion, some salt and cumin. Very tasty. From here I haven't decided whether burrito, taco or enchilada. Janet US |
Chickasaurus
On 4/9/2016 3:31 PM, Janet B wrote:
> On Sat, 09 Apr 2016 15:53:49 -0400, Brooklyn1 > > 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. >> >> 1.5 ounce breasts don't even qualify as breasts unless you're tawking >> sparrows. > > My mumble fingers was obvious. You should have been able to figure > out what I meant by reading all of the post and if you still needed > help there was my follow-up post. > I had really hoped that you were going to offer me a good recipe. > Janet US > Oh? Well this one is an absolute dandy: http://www.nmmagazine.com/article/?aid=84418 Rolled Green-Chile Chicken Enchiladas I still have my father’s copy of The Republican Congressional Cook Book, and just a few years ago, I amused the Honorable Mr. Lujan with my story. Over the years, my enchilada recipe has evolved to this one. Freshly poached chicken makes an especially appealing filling, but you can also use about 3 cups of shredded roast chicken or other cooked chicken. The filling mixture can be prepared a day ahead of when you plan to assemble the enchiladas. Serves 6 Filling 3 individual chicken breasts, bone in, skin on; or a combination of 2 breasts with 2 thighs 3 cups chicken stock ½ onion, chopped 3 garlic cloves, minced ¼ teaspoon salt Vegetable oil for frying 12 Corn Tortillas (see recipe) 3 cups Green Chile Sauce (see recipe) ¼ cup minced onion 8 ounces (2 cups) shredded Monterey Jack or mild Cheddar cheese, or a combination 8 ounces cream cheese, cut while cold into about 24 small cubes For filling In a large saucepan, bring chicken and other ingredients just to boil. Reduce heat to low simmer and poach chicken until cooked through and very tender (25 to 30 minutes). Let chicken cool a few minutes in the liquid. Drain chicken and, when cool enough to handle, shred into bite-size pieces. (Save cooking liquid for soups or sauces.) Assembly Preheat oven to 350° F. Grease a large baking dish. Spread about ¼ cup of chile sauce thinly in baking dish. In small skillet, heat ½ to 1 inch of oil until oil ripples. With tongs, dunk each tortilla in oil long enough for it to go limp (a matter of seconds). Blot with paper towels if you wish. Dip tortilla in chile sauce. Top with about ¼ cup of chicken, a couple teaspoons of onion, two cubes cream cheese, and about a tablespoon of shredded cheese. Roll up tortilla snugly but not tightly. Transfer enchilada to baking dish. Repeat with rest of tortillas and filling. Top enchiladas with any remaining onion and pour remaining sauce evenly over them. Scatter rest of cheese over the top. Bake about 20 minutes, until enchiladas are heated through and sauce and cheese are bubbly. Serve right away. |
Chickasaurus
On 4/9/2016 4:01 PM, ImStillMags wrote:
> On Saturday, April 9, 2016 at 2:31:57 PM UTC-7, Janet B wrote: >> On Sat, 09 Apr 2016 15:53:49 -0400, Brooklyn1 >> > 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. >>> >>> 1.5 ounce breasts don't even qualify as breasts unless you're tawking >>> sparrows. >> >> My mumble fingers was obvious. You should have been able to figure >> out what I meant by reading all of the post and if you still needed >> help there was my follow-up post. >> I had really hoped that you were going to offer me a good recipe. >> Janet US > > I usually slice those big breasts in half lengthwise so they are all the same thickness, then you can cut > serving sized pieces from the larger end and grill them. Here's one of my recipes I came up with for grilling. > > http://hizzoners.com/index.php/recip...n-on-the-grill > > Very easy recipe, but I think I'd go with the yogurt and not olive oil. I do an olive oil, lemon juice, lemon zest, and crushed garlic marinade with ground sumac to shake over just before grilling. It is very tasty... |
Chickasaurus
On Sat, 09 Apr 2016 15:31:58 -0600, Janet B >
wrote: > On Sat, 09 Apr 2016 15:53:49 -0400, Brooklyn1 > > 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. > > > >1.5 ounce breasts don't even qualify as breasts unless you're tawking > >sparrows. > > My mumble fingers was obvious. You should have been able to figure > out what I meant by reading all of the post and if you still needed > help there was my follow-up post. > I had really hoped that you were going to offer me a good recipe. > Janet US Try The NYT Butter Chicken made with coconut milk or Chicken with Saffron Cream Sauce. I use skinless, boneless thighs instead of breasts. If those are too heavy for you, try chicken piccata. -- sf |
Chickasaurus
On Saturday, April 9, 2016 at 4:27:52 PM UTC-6, Julie Bove wrote:
> "Janet B" > wrote in message > ... > > > > 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 > > I learned not to buy meat from Albertsons unless it is some specific brand > like their grass fed beef. Their meat is bad. > > Not enough detail Julie...not good to make blanket statements about retailers. I'll bet that retailers HATED to see you enter their premises. I used to manage retail grocery stores...some customers are really miserable *******s...better off without them. ==== |
Chickasaurus
On 4/9/2016 2:41 PM, 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 > Something seems off with your math. 20 oz for 4 breasts would mean about 5 oz per breast. That still seems small to me. Reading on, I think there just might be a typo but I can't figure it out. Anywho, those big breasts are pretty normal for boneless skinless. I cook them the same as I would smaller ones, meaning cut them to portion size and no matter how I cook them, no hotter than 150F-155F in the center then rest. They always turn out moist, and yes, fully cooked. -- ღ.¸¸.œ«*¨`*œ¶ Cheryl |
Chickasaurus
On Sat, 09 Apr 2016 16:44:45 -0700, sf > wrote:
>On Sat, 09 Apr 2016 15:31:58 -0600, Janet B > >wrote: > >> On Sat, 09 Apr 2016 15:53:49 -0400, Brooklyn1 >> > 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. >> > >> >1.5 ounce breasts don't even qualify as breasts unless you're tawking >> >sparrows. >> >> My mumble fingers was obvious. You should have been able to figure >> out what I meant by reading all of the post and if you still needed >> help there was my follow-up post. >> I had really hoped that you were going to offer me a good recipe. >> Janet US > >Try The NYT Butter Chicken made with coconut milk or Chicken with >Saffron Cream Sauce. I use skinless, boneless thighs instead of >breasts. > >If those are too heavy for you, try chicken piccata. thanks for reminding me of chicken piccata Janet US |
Chickasaurus
On Sat, 9 Apr 2016 21:59:52 -0400, Cheryl >
wrote: >On 4/9/2016 2:41 PM, 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 >> > >Something seems off with your math. 20 oz for 4 breasts would mean about >5 oz per breast. That still seems small to me. Reading on, I think there >just might be a typo but I can't figure it out. > >Anywho, those big breasts are pretty normal for boneless skinless. I >cook them the same as I would smaller ones, meaning cut them to portion >size and no matter how I cook them, no hotter than 150F-155F in the >center then rest. They always turn out moist, and yes, fully cooked. each full (whole) breast weighed 1pound, 5 ounces. So at an average of 20 ounces for a whole breast, the regular half breast works out to 10 ounces. I mis-typed, brain fumbled whatever and said that the breast weighed 1.5 ounces. Janet US |
Chickasaurus
"Roy" > wrote in message ... > On Saturday, April 9, 2016 at 4:27:52 PM UTC-6, Julie Bove wrote: >> "Janet B" > wrote in message >> ... >> > >> > 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 >> >> I learned not to buy meat from Albertsons unless it is some specific >> brand >> like their grass fed beef. Their meat is bad. >> > > > Not enough detail Julie...not good to make blanket statements about > retailers. I'll bet that retailers HATED to see you enter their premises. > > I used to manage retail grocery stores...some customers are really > miserable *******s...better off without them. > ==== In this case, it is valid and warranted. My mom never bought meat there when I was growing up. Now I know why. This is the same store where I bought all that cheap meat and had to put it in the freezer. As I said... If it is a branded item such as the organic beef, Foster Farms chicken, packaged bacon or ham, fine. I will no longer buy their pork chops, chicken, steak, roasts, etc. Just not good. And retailers don't dislike me. Why would they? I buy stuff from them. I rarely return things. And I am polite. |
Chickasaurus
"Cheryl" > wrote in message eb.com... > On 4/9/2016 2:41 PM, 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 >> > > Something seems off with your math. 20 oz for 4 breasts would mean about 5 > oz per breast. That still seems small to me. Reading on, I think there > just might be a typo but I can't figure it out. > > Anywho, those big breasts are pretty normal for boneless skinless. I cook > them the same as I would smaller ones, meaning cut them to portion size > and no matter how I cook them, no hotter than 150F-155F in the center then > rest. They always turn out moist, and yes, fully cooked. I actually made a recipe for salsa verde chicken last week. Called for 1 1/4 to 1 1/3 pounds of boneless, skinless breasts. In my mind, this sounded like 4 half breasts. It wasn't. It was only two. I specifically wanted leftovers so bought two packages. The really odd thing was that I didn't have to use extra salsa verde and there was plenty of sauce leftover. |
Chickasaurus
On Saturday, April 9, 2016 at 10:15:18 PM UTC-6, Julie Bove wrote:
> "Roy" > wrote in message > ... > > On Saturday, April 9, 2016 at 4:27:52 PM UTC-6, Julie Bove wrote: > >> "Janet B" > wrote in message > >> ... > >> > > >> > 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 > >> > >> I learned not to buy meat from Albertsons unless it is some specific > >> brand > >> like their grass fed beef. Their meat is bad. > >> > > > > > Not enough detail Julie...not good to make blanket statements about > > retailers. I'll bet that retailers HATED to see you enter their premises. > > > > I used to manage retail grocery stores...some customers are really > > miserable *******s...better off without them. > > ==== > > In this case, it is valid and warranted. My mom never bought meat there > when I was growing up. Now I know why. This is the same store where I > bought all that cheap meat and had to put it in the freezer. > > As I said... If it is a branded item such as the organic beef, Foster Farms > chicken, packaged bacon or ham, fine. I will no longer buy their pork > chops, chicken, steak, roasts, etc. Just not good. And retailers don't > dislike me. Why would they? I buy stuff from them. I rarely return > things. And I am polite. Well, just saying their meat is "bad" tells me next to nothing. Do you mean ROTTEN? Do you mean tough or stringy? Do you mean poorly cut and presented? Do you mean poorly packaged, wet with blood? Do you mean over-priced? Do you mean NOT UP TO GRADE? I was a meat cutter for years before I went into management. If someone described meat to me as being bad it usually meant spoiled/rotten/inedible. ==== |
Chickasaurus
On Sat, 09 Apr 2016 16:34:38 -0600, Janet B >
wrote: > that looks scrumptious! I'm going to do that for tomorrow. > For today, I already did slice the breast into quarter inch slices and > lightly browned them in a pan with a lot of fresh garlic and diced > onion, some salt and cumin. Very tasty. From here I haven't decided > whether burrito, taco or enchilada. > Janet US There's always chicken fajita - but you need bell pepper and onions. -- sf |
Chickasaurus
On Sat, 9 Apr 2016 16:52:02 -0600, carnal asada > wrote:
> I do an olive oil, lemon juice, lemon zest, and crushed garlic marinade > with ground sumac to shake over just before grilling. > > It is very tasty... Sounds delicious, but sumac is just more of a lemony flavor - have you considered substituting za'atar? Depending on which mix you buy, you might have sumac or you might not. I prefer the one without sumac. -- sf |
Chickasaurus
"Roy" > wrote in message ... > On Saturday, April 9, 2016 at 10:15:18 PM UTC-6, Julie Bove wrote: >> "Roy" > wrote in message >> ... >> > On Saturday, April 9, 2016 at 4:27:52 PM UTC-6, Julie Bove wrote: >> >> "Janet B" > wrote in message >> >> ... >> >> > >> >> > 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 >> >> >> >> I learned not to buy meat from Albertsons unless it is some specific >> >> brand >> >> like their grass fed beef. Their meat is bad. >> >> > >> > >> > Not enough detail Julie...not good to make blanket statements about >> > retailers. I'll bet that retailers HATED to see you enter their >> > premises. >> > >> > I used to manage retail grocery stores...some customers are really >> > miserable *******s...better off without them. >> > ==== >> >> In this case, it is valid and warranted. My mom never bought meat there >> when I was growing up. Now I know why. This is the same store where I >> bought all that cheap meat and had to put it in the freezer. >> >> As I said... If it is a branded item such as the organic beef, Foster >> Farms >> chicken, packaged bacon or ham, fine. I will no longer buy their pork >> chops, chicken, steak, roasts, etc. Just not good. And retailers don't >> dislike me. Why would they? I buy stuff from them. I rarely return >> things. And I am polite. > > Well, just saying their meat is "bad" tells me next to nothing. > Do you mean ROTTEN? > Do you mean tough or stringy? > Do you mean poorly cut and presented? > Do you mean poorly packaged, wet with blood? > Do you mean over-priced? > Do you mean NOT UP TO GRADE? > > I was a meat cutter for years before I went into management. > > If someone described meat to me as being bad it usually meant > spoiled/rotten/inedible. > ==== I didn't eat the stuff and I didn't ask for specifics. My mom told me it was bad. Someone else said they had a sale and the meat was really good. I bought some. Both my husband and Angela said it was bad. Those were their exact words. The person who had recommended the meat to me had taken some to where my dad was living at the time. He complained that the meat was bad as did the others that had been served the meat. Again, exact words. That was good enough for me. I haven't bought it since. What I can say that it wasn't poorly packaged. Overpriced? Well, I guess so, since it wasn't edible. I don't think it was spoiled. People just didn't like it. |
Chickasaurus
On Sat, 09 Apr 2016 22:30:52 -0700, sf > wrote:
>On Sat, 09 Apr 2016 16:34:38 -0600, Janet B > >wrote: > >> that looks scrumptious! I'm going to do that for tomorrow. >> For today, I already did slice the breast into quarter inch slices and >> lightly browned them in a pan with a lot of fresh garlic and diced >> onion, some salt and cumin. Very tasty. From here I haven't decided >> whether burrito, taco or enchilada. >> Janet US > >There's always chicken fajita - but you need bell pepper and onions. I always have bell pepper and onions. I had just forgotten about fajitas. Now that you have put it in my mind I am going to go and get more or those chicken breasts. We haven't had fajitas in a long time. I have a nice cast iron pan that came with the grill. For fajitas I toss the peppers and onions in there and they get really nice caramelized edges. It's really funny the way you can just totally forget about some of the foods you used to make. Thanks Janet US |
Chickasaurus
"Janet B" > wrote in message ... > On Sat, 09 Apr 2016 22:30:52 -0700, sf > wrote: > >>On Sat, 09 Apr 2016 16:34:38 -0600, Janet B > >>wrote: >> >>> that looks scrumptious! I'm going to do that for tomorrow. >>> For today, I already did slice the breast into quarter inch slices and >>> lightly browned them in a pan with a lot of fresh garlic and diced >>> onion, some salt and cumin. Very tasty. From here I haven't decided >>> whether burrito, taco or enchilada. >>> Janet US >> >>There's always chicken fajita - but you need bell pepper and onions. > > I always have bell pepper and onions. I had just forgotten about > fajitas. Now that you have put it in my mind I am going to go and get > more or those chicken breasts. We haven't had fajitas in a long time. > I have a nice cast iron pan that came with the grill. For fajitas I > toss the peppers and onions in there and they get really nice > caramelized edges. > It's really funny the way you can just totally forget about some of > the foods you used to make. > Thanks > Janet US At what age do you start forgetting? |
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. -- |
Chickasaurus
On Sunday, April 10, 2016 at 12:03:00 AM UTC-6, Julie Bove wrote:
> "Roy" > wrote in message > ... > > On Saturday, April 9, 2016 at 10:15:18 PM UTC-6, Julie Bove wrote: > >> "Roy" > wrote in message > >> ... > >> > On Saturday, April 9, 2016 at 4:27:52 PM UTC-6, Julie Bove wrote: > >> >> "Janet B" > wrote in message > >> >> ... > >> >> > > >> >> > 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 > >> >> > >> >> I learned not to buy meat from Albertsons unless it is some specific > >> >> brand > >> >> like their grass fed beef. Their meat is bad. > >> >> > > >> > > >> > Not enough detail Julie...not good to make blanket statements about > >> > retailers. I'll bet that retailers HATED to see you enter their > >> > premises. > >> > > >> > I used to manage retail grocery stores...some customers are really > >> > miserable *******s...better off without them. > >> > ==== > >> > >> In this case, it is valid and warranted. My mom never bought meat there > >> when I was growing up. Now I know why. This is the same store where I > >> bought all that cheap meat and had to put it in the freezer. > >> > >> As I said... If it is a branded item such as the organic beef, Foster > >> Farms > >> chicken, packaged bacon or ham, fine. I will no longer buy their pork > >> chops, chicken, steak, roasts, etc. Just not good. And retailers don't > >> dislike me. Why would they? I buy stuff from them. I rarely return > >> things. And I am polite. > > > > Well, just saying their meat is "bad" tells me next to nothing. > > Do you mean ROTTEN? > > Do you mean tough or stringy? > > Do you mean poorly cut and presented? > > Do you mean poorly packaged, wet with blood? > > Do you mean over-priced? > > Do you mean NOT UP TO GRADE? > > > > I was a meat cutter for years before I went into management. > > > > If someone described meat to me as being bad it usually meant > > spoiled/rotten/inedible. > > ==== > > I didn't eat the stuff and I didn't ask for specifics. My mom told me it > was bad. Someone else said they had a sale and the meat was really good. I > bought some. Both my husband and Angela said it was bad. Those were their > exact words. The person who had recommended the meat to me had taken some > to where my dad was living at the time. He complained that the meat was bad > as did the others that had been served the meat. Again, exact words. That > was good enough for me. I haven't bought it since. > > What I can say that it wasn't poorly packaged. Overpriced? Well, I guess > so, since it wasn't edible. I don't think it was spoiled. People just > didn't like it. Well, that settles it...if everyone uses the word "bad", we'll never know what caused the "bad" meat to be "bad". I would guess that it was just created to be "bad"...probably from bad cows and bad bulls, raised by "bad" ranchers. ==== |
Chickasaurus
On 4/9/2016 7:43 PM, Roy wrote:
>> I learned not to buy meat from Albertsons unless it is some specific brand >> like their grass fed beef. Their meat is bad. >>> > > Not enough detail Julie...not good to make blanket statements about retailers. I'll bet that retailers HATED to see you enter their premises. > > I used to manage retail grocery stores...some customers are really miserable *******s...better off without them. > ==== > There's that sunny "customer is always right" attitude. No wonder you "used to" manage... |
Chickasaurus
On 4/9/2016 11:11 PM, Roy wrote:
> I was a meat cutter for years before I went into management. > > If someone described meat to me as being bad it usually meant spoiled/rotten/inedible. > ==== > Here in the States we have specific grading guidelines: http://blogs.usda.gov/2013/01/28/wha...ice-or-select/ Beef is graded in two ways: quality grades for tenderness, juiciness and flavor; and yield grades for the amount of usable lean meat on the carcass. From a consumer standpoint, what do these quality beef grades mean? Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting or grilling. Choice beef is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. Many of the less tender cuts can also be cooked with dry heat if not overcooked. Such cuts will be most tender if braised, roasted or simmered with a small amount of liquid in a tightly covered pan. Select beef is very uniform in quality and normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. Only the tender cuts should be cooked with dry heat. Other cuts should be marinated before cooking or braised to obtain maximum tenderness and flavor. Standard and Commercial grades of beef are frequently sold as ungraded or as store brand meat. Utility, Cutter, and Canner grades of beef are seldom, if ever, sold at retail but are used instead to make ground beef and processed products. Recently, USDA collaborated with the United States Meat Export Federation and Colorado State University to develop an educational video about the beef grading process. This video provides a comprehensive overview of the beef grading system – from farm to table. So next time you are at a restaurant or grocery store, look for the USDA grade shield and you will better be able to answer the question, “What’s your beef?” |
Chickasaurus
On 4/9/2016 11:33 PM, sf wrote:
> On Sat, 9 Apr 2016 16:52:02 -0600, carnal asada > wrote: > >> I do an olive oil, lemon juice, lemon zest, and crushed garlic marinade >> with ground sumac to shake over just before grilling. >> >> It is very tasty... > > Sounds delicious, but sumac is just more of a lemony flavor - have you > considered substituting za'atar? Depending on which mix you buy, you > might have sumac or you might not. I prefer the one without sumac. > You have mentioned that before and I still need to score some. I find the sumac is tarter than lemon, though your commonality observation is sound. It is a spice I learned to use from a Persian deli owner. In fact that recipe largely came from him. I also use finely grated sweet onion, forgot to mention that. |
Chickasaurus
On 4/10/2016 12:02 AM, Julie Bove wrote:
>> Well, just saying their meat is "bad" tells me next to nothing. >> Do you mean ROTTEN? >> Do you mean tough or stringy? >> Do you mean poorly cut and presented? >> Do you mean poorly packaged, wet with blood? >> Do you mean over-priced? >> Do you mean NOT UP TO GRADE? >> >> I was a meat cutter for years before I went into management. >> >> If someone described meat to me as being bad it usually meant >> spoiled/rotten/inedible. >> ==== > > I didn't eat the stuff and I didn't ask for specifics. My mom told me > it was bad. Someone else said they had a sale and the meat was really > good. I bought some. Both my husband and Angela said it was bad. > Those were their exact words. The person who had recommended the meat > to me had taken some to where my dad was living at the time. He > complained that the meat was bad as did the others that had been served > the meat. Again, exact words. That was good enough for me. I haven't > bought it since. > > What I can say that it wasn't poorly packaged. Overpriced? Well, I > guess so, since it wasn't edible. I don't think it was spoiled. People > just didn't like it. I have heard complaints on Safeway's pork before. So it's not uncommon. Tough and flavorless was the verdict. |
Chickasaurus
On 4/10/2016 12:13 AM, Sqwertz wrote:
> Whew. I was wondering WTF. ----------------------------------------------------------------------------------- ost > 3/18/2011 3:49 PM Microsoft Internet News 4.70.1162 readnews.com - News for Geeks and ISPs fa35d278.newsreader.readnews.com Sorry I don't fit either of your Ideal Psycho Pal Profiles. -sw --------------------------------------------------------------------------------------- I'd prefer you use a sniper rifle on me from a few hundred yards away. There you go - a reason for you to buy yet another gun and ammo. ---------------------------------------------------------------------------------------- |
Chickasaurus
Julie Bove wrote in rec.food.cooking:
> > "Janet B" > wrote in message > ... >On Sat, 09 Apr > 2016 22:30:52 -0700, sf > wrote: > > > > > On Sat, 09 Apr 2016 16:34:38 -0600, Janet B > > > > wrote: > > > > > > > that looks scrumptious! I'm going to do that for tomorrow. > > > > For today, I already did slice the breast into quarter inch > > > > slices and lightly browned them in a pan with a lot of fresh > > > > garlic and diced onion, some salt and cumin. Very tasty. From > > > > here I haven't decided whether burrito, taco or enchilada. > > > > Janet US > > > > > > There's always chicken fajita - but you need bell pepper and > > > onions. > > > > I always have bell pepper and onions. I had just forgotten about > > fajitas. Now that you have put it in my mind I am going to go and > > get more or those chicken breasts. We haven't had fajitas in a > > long time. I have a nice cast iron pan that came with the grill. > > For fajitas I toss the peppers and onions in there and they get > > really nice caramelized edges. > > It's really funny the way you can just totally forget about some of > > the foods you used to make. > > Thanks > > Janet US > > At what age do you start forgetting? A serious side topic if you do not mind and not related to Janet's post. Alzheimers (or related dementia issues) generally starts about age 65. With people living longer now due to better medical care overall so more reach that age, it's becoming more of a problem. It's nothing new though. People describe a person in their 70's and 80's as 'still sharp as a tack' in relation to this. Pretty common to see. But that is different is we know by then many are not. In fact, 1 in 5 of us will have some level of it before we leave this mortal coil. One of the USA issues is they keep moving social security age upwards. I get it on the financials, but they are now pushing the envelope where folks who are in that phase of their life, and affected by it, are expected to work full time but no longer can. -- |
Chickasaurus
On Sun, 10 Apr 2016 11:15:39 -0500, "cshenk" > wrote:
>Julie Bove wrote in rec.food.cooking: > >> >> "Janet B" > wrote in message >> ... >On Sat, 09 Apr >> 2016 22:30:52 -0700, sf > wrote: >> > >> > > On Sat, 09 Apr 2016 16:34:38 -0600, Janet B > >> > > wrote: >> > > >> > > > that looks scrumptious! I'm going to do that for tomorrow. >> > > > For today, I already did slice the breast into quarter inch >> > > > slices and lightly browned them in a pan with a lot of fresh >> > > > garlic and diced onion, some salt and cumin. Very tasty. From >> > > > here I haven't decided whether burrito, taco or enchilada. >> > > > Janet US >> > > >> > > There's always chicken fajita - but you need bell pepper and >> > > onions. >> > >> > I always have bell pepper and onions. I had just forgotten about >> > fajitas. Now that you have put it in my mind I am going to go and >> > get more or those chicken breasts. We haven't had fajitas in a >> > long time. I have a nice cast iron pan that came with the grill. >> > For fajitas I toss the peppers and onions in there and they get >> > really nice caramelized edges. >> > It's really funny the way you can just totally forget about some of >> > the foods you used to make. >> > Thanks >> > Janet US >> >> At what age do you start forgetting? > >A serious side topic if you do not mind and not related to Janet's >post. > >Alzheimers (or related dementia issues) generally starts about age 65. >With people living longer now due to better medical care overall so >more reach that age, it's becoming more of a problem. It's nothing new >though. People describe a person in their 70's and 80's as 'still >sharp as a tack' in relation to this. Pretty common to see. But that >is different is we know by then many are not. In fact, 1 in 5 of us >will have some level of it before we leave this mortal coil. > >One of the USA issues is they keep moving social security age upwards. >I get it on the financials, but they are now pushing the envelope where >folks who are in that phase of their life, and affected by it, are >expected to work full time but no longer can. > > You do realize that my comment had nothing to do with a failing brain? But it seems one must be precise . I meant how often we get into a rut with what we prepare and other items fall to the wayside and slip out of the household menu. Julie's was a snide comment. I'm surprised that you wish to add to it. Janet US |
Chickasaurus
Roy wrote in rec.food.cooking:
> On Saturday, April 9, 2016 at 10:15:18 PM UTC-6, Julie Bove wrote: > > "Roy" > wrote in message > > ... > > > On Saturday, April 9, 2016 at 4:27:52 PM UTC-6, Julie Bove wrote: > > >> "Janet B" > wrote in message > > >> ... > > >> > > > >> > 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 > > > > > > >> I learned not to buy meat from Albertsons unless it is some > > specific >> brand > > >> like their grass fed beef. Their meat is bad. > > >> > > > > > > > Not enough detail Julie...not good to make blanket statements > > > about retailers. I'll bet that retailers HATED to see you enter > > > their premises. > > > > > > I used to manage retail grocery stores...some customers are > > > really miserable *******s...better off without them. > > > ==== > > > > In this case, it is valid and warranted. My mom never bought meat > > there when I was growing up. Now I know why. This is the same > > store where I bought all that cheap meat and had to put it in the > > freezer. > > > > As I said... If it is a branded item such as the organic beef, > > Foster Farms chicken, packaged bacon or ham, fine. I will no > > longer buy their pork chops, chicken, steak, roasts, etc. Just not > > good. And retailers don't dislike me. Why would they? I buy > > stuff from them. I rarely return things. And I am polite. > > Well, just saying their meat is "bad" tells me next to nothing. > Do you mean ROTTEN? > Do you mean tough or stringy? > Do you mean poorly cut and presented? > Do you mean poorly packaged, wet with blood? > Do you mean over-priced? > Do you mean NOT UP TO GRADE? > > I was a meat cutter for years before I went into management. > > If someone described meat to me as being bad it usually meant > spoiled/rotten/inedible. ==== I agree with you Roy. I generally get most of my meat at Harris Teeter or BJ's and a large part of that is they have an actual person there who can repackage to order if i can't cut it down well myself. I avoid Food Lion and Krogers in my local area for that specific lack which means they do not get my other money because i am not going to make 2-3 trips among stores. I suspect those other stores do not care about shoppers like me, and guess what, I do not care about them either. -- |
Chickasaurus
On Sunday, April 10, 2016 at 10:03:51 AM UTC-6, Sqwertz wrote:
> On 4/9/2016 7:43 PM, Roy wrote: > > >> I learned not to buy meat from Albertsons unless it is some specific brand > >> like their grass fed beef. Their meat is bad. > >>> > > > > Not enough detail Julie...not good to make blanket statements about retailers. I'll bet that retailers HATED to see you enter their premises. > > > > I used to manage retail grocery stores...some customers are really miserable *******s...better off without them. > > ==== > > > > There's that sunny "customer is always right" attitude. > > No wonder you "used to" manage... I retired at the age of 52 you asshole. I am richer than you by far no doubt. Of course I don't do drugs for a living either. Have you done any "community service" for a while? ===== |
Chickasaurus
On 4/9/2016 10:12 PM, Janet B wrote:
> On Sat, 9 Apr 2016 21:59:52 -0400, Cheryl > > wrote: > >> On 4/9/2016 2:41 PM, 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 >>> >> >> Something seems off with your math. 20 oz for 4 breasts would mean about >> 5 oz per breast. That still seems small to me. Reading on, I think there >> just might be a typo but I can't figure it out. >> >> Anywho, those big breasts are pretty normal for boneless skinless. I >> cook them the same as I would smaller ones, meaning cut them to portion >> size and no matter how I cook them, no hotter than 150F-155F in the >> center then rest. They always turn out moist, and yes, fully cooked. > > each full (whole) breast weighed 1pound, 5 ounces. So at an average > of 20 ounces for a whole breast, the regular half breast works out to > 10 ounces. I mis-typed, brain fumbled whatever and said that the > breast weighed 1.5 ounces. > Janet US > Ok, thanks. I can understand mis-typing, I do it all the time. -- ღ.¸¸.œ«*¨`*œ¶ Cheryl |
Chickasaurus
On 4/10/2016 12:23 PM, Janet B wrote:
> On Sun, 10 Apr 2016 11:15:39 -0500, "cshenk" > wrote: > >> Julie Bove wrote in rec.food.cooking: >> >>> >>> "Janet B" > wrote in message >>> ... >On Sat, 09 Apr >>> 2016 22:30:52 -0700, sf > wrote: >>>> >>>>> On Sat, 09 Apr 2016 16:34:38 -0600, Janet B > >>>>> wrote: >>>>> >>>>>> that looks scrumptious! I'm going to do that for tomorrow. >>>>>> For today, I already did slice the breast into quarter inch >>>>>> slices and lightly browned them in a pan with a lot of fresh >>>>>> garlic and diced onion, some salt and cumin. Very tasty. From >>>>>> here I haven't decided whether burrito, taco or enchilada. >>>>>> Janet US >>>>> >>>>> There's always chicken fajita - but you need bell pepper and >>>>> onions. >>>> >>>> I always have bell pepper and onions. I had just forgotten about >>>> fajitas. Now that you have put it in my mind I am going to go and >>>> get more or those chicken breasts. We haven't had fajitas in a >>>> long time. I have a nice cast iron pan that came with the grill. >>>> For fajitas I toss the peppers and onions in there and they get >>>> really nice caramelized edges. >>>> It's really funny the way you can just totally forget about some of >>>> the foods you used to make. >>>> Thanks >>>> Janet US >>> >>> At what age do you start forgetting? >> >> A serious side topic if you do not mind and not related to Janet's >> post. >> >> Alzheimers (or related dementia issues) generally starts about age 65. >> (snippage) > You do realize that my comment had nothing to do with a failing brain? > But it seems one must be precise . I meant how often we get into a > rut with what we prepare and other items fall to the wayside and slip > out of the household menu. Julie's was a snide comment. I'm > surprised that you wish to add to it. > Janet US > Exactly, Janet. Until recently I had "forgotten" creamed chicken served over biscuits. It had nothing to do with dementia. Just something I hadn't thought about cooking for a number of years. Jill |
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