I marinated it in Louisiana-type hot sauce and hot Hungarian paprika.
It was not very good. Luckily, I made the cut up fryer the regular
way, and the extra package of backs and necks (only $1.06) the badly
marinated way. Well, the other chicken was good, and I got the breast
just perfect. A couple minutes less and it would have been underdone.

--Bryan

Bobo Bonobo® wrote:
> I marinated it in Louisiana-type hot sauce and hot Hungarian paprika.
> It was not very good. Luckily, I made the cut up fryer the regular
> way, and the extra package of backs and necks (only $1.06) the badly
> marinated way. Well, the other chicken was good, and I got the breast
> just perfect. A couple minutes less and it would have been underdone.
>
> --Bryan

what was wrong with it? the hot sauce too over powering and sickening?
I've done that before

the paprika sounds good

In article . com>,
Bobo Bonobo® > wrote:

> I marinated it in Louisiana-type hot sauce and hot Hungarian paprika.
> It was not very good. Luckily, I made the cut up fryer the regular
> way, and the extra package of backs and necks (only $1.06) the badly
> marinated way. Well, the other chicken was good, and I got the breast
> just perfect. A couple minutes less and it would have been underdone.

Use a meat thermometer and get it right every time. 165 F is safe for
chicken.

Isaac

On Wed, 11 Jul 2007 01:44:52 -0000, ghetto fabulous
> wrote:

>
>Bobo Bonobo® wrote:
>> I marinated it in Louisiana-type hot sauce and hot Hungarian paprika.
>> It was not very good. Luckily, I made the cut up fryer the regular
>> way, and the extra package of backs and necks (only $1.06) the badly
>> marinated way. Well, the other chicken was good, and I got the breast
>> just perfect. A couple minutes less and it would have been underdone.
>>
>> --Bryan
>
>what was wrong with it? the hot sauce too over powering and sickening?
>I've done that before
>
>the paprika sounds good

Hungarian hot paprika can blow the top of your head off if you're not
careful. Louisiana hot sauce is a mere shadow of it.
--

History is a vast early warning system
Norman Cousins

On Jul 11, 12:28 am, sf wrote:
> On Wed, 11 Jul 2007 01:44:52 -0000, ghetto fabulous
>
> > wrote:
>
> >Bobo Bonobo® wrote:
> >> I marinated it in Louisiana-type hot sauce and hot Hungarian paprika.
> >> It was not very good. Luckily, I made the cut up fryer the regular
> >> way, and the extra package of backs and necks (only $1.06) the badly
> >> marinated way. Well, the other chicken was good, and I got the breast
> >> just perfect. A couple minutes less and it would have been underdone.
>
> >> --Bryan
>
> >what was wrong with it? the hot sauce too over powering and sickening?
> >I've done that before

It wasn't too hot, it just didn't taste good. I'm going to throw out
the rest of the paprika. It smelled decent in the can, but I bet it's
gone off.
>
> >the paprika sounds good
>
> Hungarian hot paprika can blow the top of your head off if you're not
> careful. Louisiana hot sauce is a mere shadow of it.

I will never again use Louisiana-type hot sauce as anything other than
a condiment for less than perfect food. I should have known better to
begin with.

--Bryan

On Jul 10, 11:25 pm, isw > wrote:
> In article . com>,
> Bobo Bonobo® > wrote:
>
> > I marinated it in Louisiana-type hot sauce and hot Hungarian paprika.
> > It was not very good. Luckily, I made the cut up fryer the regular
> > way, and the extra package of backs and necks (only $1.06) the badly
> > marinated way. Well, the other chicken was good, and I got the breast
> > just perfect. A couple minutes less and it would have been underdone.
>
> Use a meat thermometer and get it right every time. 165 F is safe for
> chicken.

I'd never use a meat thermometer for frying. I never think about the
USDA "safe" temperatures, especially in regards to the internal
temperature of fried chicken pieces. I eat beef raw all the time.
I'm not worried about safely with chicken/turkey breast meat, but
aesthetics. Dried out white meat sucks, as does undercooked. Dark
meat is much easier
>
> Isaac

--Bryan

In article . com>,
Bobo Bonobo(R) > wrote:

> On Jul 10, 11:25 pm, isw > wrote:
> > In article . com>,
> > Bobo Bonobo? > wrote:
> >
> > > I marinated it in Louisiana-type hot sauce and hot Hungarian paprika.
> > > It was not very good. Luckily, I made the cut up fryer the regular
> > > way, and the extra package of backs and necks (only $1.06) the badly
> > > marinated way. Well, the other chicken was good, and I got the breast
> > > just perfect. A couple minutes less and it would have been underdone.
> >
> > Use a meat thermometer and get it right every time. 165 F is safe for
> > chicken.
>
> I'd never use a meat thermometer for frying.

I don't stick it dow in the hot fat; I pull a piece of meat out with
tongs. I don't cook nearly enough of one sort of dish to get a good
"feel" for when it's properly done. The thermometer makes things very
repeatable.

> I never think about the
> USDA "safe" temperatures, especially in regards to the internal
> temperature of fried chicken pieces. I eat beef raw all the time.

"Undercooked" beef is fine; I regularly pull steaks or roasts at 130-135
F. Pork I now cook to about 150 F. Chicken, however has a real risk
associated with it. I was cooking it to 160 F, but my physician (who
also likes to cook) says he won't go below 165, and I respect his
opinion (he pulls beef tenderloins at 128 F, BTW).

> I'm not worried about safely with chicken/turkey breast meat, but
> aesthetics.

How "aesthetic" can you be, doubled over a toilet and heaving? Even
worse, how about your guests?

Isaac

In article >, sf wrote:

> On Wed, 11 Jul 2007 01:44:52 -0000, ghetto fabulous
> > wrote:
>
> >
> >Bobo Bonobo® wrote:
> >> I marinated it in Louisiana-type hot sauce and hot Hungarian paprika.
> >> It was not very good. Luckily, I made the cut up fryer the regular
> >> way, and the extra package of backs and necks (only $1.06) the badly
> >> marinated way. Well, the other chicken was good, and I got the breast
> >> just perfect. A couple minutes less and it would have been underdone.
> >>
> >> --Bryan
> >
> >what was wrong with it? the hot sauce too over powering and sickening?
> >I've done that before
> >
> >the paprika sounds good
>
> Hungarian hot paprika can blow the top of your head off if you're not
> careful. Louisiana hot sauce is a mere shadow of it.

Can you name a brand that's good? I have a generic can can of "hot"
paprika, but it's a lot more bitter than hot.

Isaac

On Wed, 11 Jul 2007 20:34:36 -0700, isw > wrote:

>Can you name a brand that's good? I have a generic can can of "hot"
>paprika, but it's a lot more bitter than hot.

Do you have a Cost Plus near you? They have Hungarian Hot paprika in
a red and white can. I ran out, so I can't tell you if there is a
real brand name.... but Hungarian is in HUGE letters.
--

History is a vast early warning system
Norman Cousins

On Wed, 11 Jul 2007 20:32:36 -0700, isw > wrote:

>In article . com>,
> Bobo Bonobo(R) > wrote:
>
<snip
>> I never think about the
>> USDA "safe" temperatures, especially in regards to the internal
>> temperature of fried chicken pieces. I eat beef raw all the time.
>
>"Undercooked" beef is fine; I regularly pull steaks or roasts at 130-135
>F. Pork I now cook to about 150 F. Chicken, however has a real risk
>associated with it. I was cooking it to 160 F, but my physician (who
>also likes to cook) says he won't go below 165, and I respect his
>opinion (he pulls beef tenderloins at 128 F, BTW).
>
>> I'm not worried about safely with chicken/turkey breast meat, but
>> aesthetics.
>
>How "aesthetic" can you be, doubled over a toilet and heaving? Even
>worse, how about your guests?
>
>Isaac

Your fat is way too hot if the chicken over-browns before it's cooked
through - so if you use a thermometer, use it on the fat. Spend that
nervous energy cleaning your hands, the cutting board and all utensils
that touched the raw bird.

http://www.fsis.usda.gov/PDF/Complia..._Poultr y.pdf
http://www.cdc.gov/ncidod/EID/vol12no12/06-0653.htm

Recipes for meringues (italian - cooked), mousses and sauces are at
the end of the following article http://tinyurl.com/23jfjw

--

History is a vast early warning system
Norman Cousins

In article >, sf wrote:

> On Wed, 11 Jul 2007 20:34:36 -0700, isw > wrote:
>
> >Can you name a brand that's good? I have a generic can can of "hot"
> >paprika, but it's a lot more bitter than hot.
>
> Do you have a Cost Plus near you? They have Hungarian Hot paprika in
> a red and white can. I ran out, so I can't tell you if there is a
> real brand name.... but Hungarian is in HUGE letters.

Thanks; I'll check it out.

Isaac

In article >, sf wrote:

> On Wed, 11 Jul 2007 20:32:36 -0700, isw > wrote:
>
> >In article . com>,
> > Bobo Bonobo(R) > wrote:
> >
> <snip
> >> I never think about the
> >> USDA "safe" temperatures, especially in regards to the internal
> >> temperature of fried chicken pieces. I eat beef raw all the time.
> >
> >"Undercooked" beef is fine; I regularly pull steaks or roasts at 130-135
> >F. Pork I now cook to about 150 F. Chicken, however has a real risk
> >associated with it. I was cooking it to 160 F, but my physician (who
> >also likes to cook) says he won't go below 165, and I respect his
> >opinion (he pulls beef tenderloins at 128 F, BTW).
> >
> >> I'm not worried about safely with chicken/turkey breast meat, but
> >> aesthetics.
> >
> >How "aesthetic" can you be, doubled over a toilet and heaving? Even
> >worse, how about your guests?
> >
> >Isaac
>
> Your fat is way too hot if the chicken over-browns before it's cooked
> through - so if you use a thermometer, use it on the fat. Spend that
> nervous energy cleaning your hands, the cutting board and all utensils
> that touched the raw bird.

I trim meat on the butcher paper it came home in -- very little cleanup.

Isaac