"Julie Bove" > wrote in message
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> "Evelyn" > wrote in message
> ...
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>> "Julie Bove" > wrote in message
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>>> "Evelyn" > wrote in message
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>>>> "Julie Bove" > wrote in message
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>>>>>
>>>>> "Evelyn" > wrote in message
>>>>> ...
>>>>>>
>>>>>> "Julie Bove" > wrote in message
>>>>>> ...
>>>>>>>
>>>>>>> "Evelyn" > wrote in message
>>>>>>> ...
>>>>>>>>
>>>>>>>> "Nicky" > wrote in message
>>>>>>>> ...
>>>>>>>>> On Sat, 3 Jan 2009 01:09:56 -0800, "Julie Bove"
>>>>>>>>> > wrote:
>>>>>>>>>
>>>>>>>>>>As for eating the chicken nuggets... They are something that
>>>>>>>>>>doesn't fill
>>>>>>>>>>me up too much, not objectionable to eat, I can digest them, and
>>>>>>>>>>most of the
>>>>>>>>>>time don't cause my BG to spike. That is why I have stuck to
>>>>>>>>>>eating them
>>>>>>>>>>for lunch. I am exploring other options though because at $5.99
>>>>>>>>>>per box,
>>>>>>>>>>they're not cheap!
>>>>>>>>>
>>>>>>>>> Buy chicken breasts, cut them up, coat them in whatever coating
>>>>>>>>> you
>>>>>>>>> like, and freeze them... a fraction of the cost, zero grotty
>>>>>>>>> preservatives and the like...
>>>>>>>>
>>>>>>>>
>>>>>>>> Absolutely! And they probably taste better too.
>>>>>>>>
>>>>>>>> I make chicken breasts milanese style that everyone loves. I take
>>>>>>>> chicken breast, and either slice them to be thinner, or pound them
>>>>>>>> out between two sheets of plastic wrap to make them thinner, then I
>>>>>>>> dip them in beaten egg and then in italian style breadcrumbs to
>>>>>>>> which I have added garlic powder, grated romano cheese, some kosher
>>>>>>>> salt and black pepper. This works for nugget shapes as well as the
>>>>>>>> traditional flat shape. At least it is fresh, and there are no
>>>>>>>> preservatives or fillers or chemicals. I am sure some form of low
>>>>>>>> carb bread could be used instead for the crumbs.
>>>>>>>
>>>>>>> I can't eat egg or breadcrumbs. These are special allergen free
>>>>>>> ones. I have not been able to re-create them at home.
>>>>>>
>>>>>>
>>>>>> If it were me, I'd experiment some more. Instead of egg, dip them
>>>>>> in buttermilk, or possibly make a batter of something you aren't
>>>>>> allergic to. Use a bit of romano grated cheese and garlic powder as a
>>>>>> breading. Keep on trying. Those prepared things have nothing but
>>>>>> chemicals in them, and the "chicken" is really just bits of chicken
>>>>>> meat mooshed together.
>>>>>>
>>>>>> Cooking is a constant process of experimentation.
>>>>>
>>>>> I can't have dairy and can't stand garlic. What I buy are not bits of
>>>>> chicken smooshed together. It's the Ian's brand. They are very
>>>>> wholesome. Not chemicals. Part of the reason I pay more for them.
>>>>
>>>>
>>>> That is good. What are in the list of ingredients? Also consider
>>>> that they have been made some considerable time ago. Essentially they
>>>> are "leftovers" in the sense that they are not prepared fresh.
>>
>>
>> Hi Julie,
>>
>>> But I didn't prepare them. There's a difference. Just like I don't
>>> mind eating a sandwich that somebody else fixed but a sandwich I fixed
>>> is not at all appealing.
>>
>> I know the feeling, but it can get very expensive to do that.
>> I too love almost anything someone else prepared, although I am a good
>> cook myself.
>>
>>
>>
>>>I will look up the ingredients.
>>>
>>> Ingredients: Chicken nuggets (skinless, boneless, no added antibiotics,
>>> hormone free chicken breast with rib meat, canola oil, cornflake crumbs
>>> (milled corn, evaporated cane juice, sea salt, caramel color), water all
>>> natural potato flakes, sea salt. Coated and battered with cornflake
>>> crumbs, water, yellow corn flour, cornstarch, sea salt, granulated
>>> baking powder, granulated garlic. Cooked in canola oil. Natural color
>>> derived from oil.
>>>
>>> So I see these do have garlic but it must not be very much because I
>>> can't taste it and it doesn't cause me stomach pains.
>>
>>
>> They do seem not to be anything too bad. You might be able to
>> approximate something yourself, just from reading their ingredients.
>> Six bucks a box does seem expensive.
>
> I have tried but I can't get the coating to stick.



I was thinking about this, and I still think they are chopped up, maybe with
the potato flakes added to the mix to make it stay together. All that
other stuff is in there somewhere too. I'd still bet they are chopped up.
I have done that with chicken breasts. I ran them through my food
processor, then mixed them into a sort of a meatball.

--
--
Best Regards,
Evelyn

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Sit like a mountain floating on the earth.
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