dsi1 > wrote in news:lj6g93$kf9$1@dont-
email.me:

> On 4/22/2014 9:29 AM, jmcquown wrote:
>> On 4/22/2014 2:07 PM, sf wrote:
>>> On Tue, 22 Apr 2014 10:26:34 -0400, jmcquown >
>>> wrote:
>>>
>>>> They call it the Chop House 100 menu. Reservations required.
>>>>
>>>> http://tinypic.com/m/i5td1l/4
>>>>
>>>> Hey, sf! $36 for a veal chop! Choice of sauce includes a mushroom
>>>> glaze.
>>>>
>>> Ouch! What's worse is the "Airline Chicken Breast"... Airline???
>>> Does that mean it will be tough, dry and tasteless?
>>>
>>>
>> LOL! It does conjur images of pretty bad food served on long flights.
>>
>> The term means part of the wing (drumette) is left on the otherwise
>> boneless chicken breast half. I can't say I've ever seen it on a menu.
>>
>> Jill
>
> Sounds great! I'd just eat the wing part. Breasts have got to be the
> most boring piece of meat there ever was. (-:
>
That's the most undesirable of the three wing sections. It belongs with
the breast. I would happily pay more per pound for wings that didn't
include the drumette.


--
--Bryan
"The 1960's called. They want their recipe back."
--Steve Wertz in rec.food.cooking 4-20-2009