Boneless Skinless Chicken Breast were on sale (8 Hour sale) for $1.79 per
pound. I was running low so I purchased my usual 10 lbs. Now BSCB can run
from $5.00 per pound to $1.79 per pound. For the most part I don't see a
lot of flavor difference between the brands/prices.

How about you? Do you have a preference? Are the higher prices BSCB worth
the difference in price?

Dimitri

On Fri, 3 Oct 2008 12:36:16 -0700, "Dimitri" >
wrote:

>Boneless Skinless Chicken Breast were on sale (8 Hour sale) for $1.79 per
>pound. I was running low so I purchased my usual 10 lbs. Now BSCB can run
>from $5.00 per pound to $1.79 per pound. For the most part I don't see a
>lot of flavor difference between the brands/prices.
>
>How about you? Do you have a preference? Are the higher prices BSCB worth
>the difference in price?
>
>Dimitri

The local Mexican megamart that opened here this summer has been
having great sales. This week they have BSCBs on sale for
$1.48/pound. I would get some more, but I still have some from the
last great sale they had.

I get them because sometimes there are dishes that do better with
them. I probably could save a lot more money buying the bone-in
breasts and doing it myself. I know how to bone them, but I am lazy
sometimes. For what it was worth, last week the bone-in breasts were
$0.78/pound, at the same market.

The sales run all week.

Christine

Dimitri wrote:

> Boneless Skinless Chicken Breast were on sale (8 Hour sale) for $1.79 per
> pound. I was running low so I purchased my usual 10 lbs. Now BSCB can run
> from $5.00 per pound to $1.79 per pound. For the most part I don't see a
> lot of flavor difference between the brands/prices.
>
> How about you? Do you have a preference? Are the higher prices BSCB worth
> the difference in price?

My preference is for boneless skinless thighs or legs.

I did pick up some boneless skinless breasts a few weeks ago when they
were at a price similar to the one you report; but only because there were
no boneless skinless thighs or legs; I don't find them superior.

Snob-Deflector: Being perfectly capable of boning my own, I often don't
buy boneless skinless chicken anythings. But when they're on sale, I
can't resist the convenience.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

On Oct 3, 12:36*pm, "Dimitri" > wrote:
> Boneless Skinless Chicken Breast were on sale (8 Hour sale) for $1.79 per
> pound. *I was running low so I purchased my usual 10 lbs. *Now BSCB can run
> from $5.00 per pound to $1.79 per pound. *For the most part I don't see a
> lot of flavor difference between the brands/prices.
>
> How about you? Do you have a preference? *Are the higher prices BSCB worth
> the difference in price?
>
For me, they run from $2.69 to $0.29 per pound, depending on the kind
of chicken. The higher price is for free range organic, the lower
price is factory bird on sale. Average is probably 1.29. You have to
add to that the 3 or 4 minutes it takes to cut the breast off the bird
and pull off the skin. -aem

"Dimitri" > wrote in message
...
> Boneless Skinless Chicken Breast were on sale (8 Hour sale) for $1.79 per
> pound. I was running low so I purchased my usual 10 lbs. Now BSCB can
> run from $5.00 per pound to $1.79 per pound. For the most part I don't
> see a lot of flavor difference between the brands/prices.
>
> How about you? Do you have a preference? Are the higher prices BSCB worth
> the difference in price?
>
> Dimitri

I'm now living in Ottawa (Canada) and I'd be lucky to find BSCB for $5/lb on
sale. They are usualy between $8 and $12 per lb non sale prices. I do
occasionaly find bone-in CB for $2 a lb though, which I do scoop up and
freeze, debone myself if the occasion calls for it.

Even factoring in exchange rates (between 90 and 95 cents USD at the
moment), I have envy.

"Peter" > wrote in message
...
>
> "Dimitri" > wrote in message
> ...
>> Boneless Skinless Chicken Breast were on sale (8 Hour sale) for $1.79 per
>> pound. I was running low so I purchased my usual 10 lbs. Now BSCB can
>> run from $5.00 per pound to $1.79 per pound. For the most part I don't
>> see a lot of flavor difference between the brands/prices.
>>
>> How about you? Do you have a preference? Are the higher prices BSCB
>> worth the difference in price?
>>
>> Dimitri
>
> I'm now living in Ottawa (Canada) and I'd be lucky to find BSCB for $5/lb
> on sale. They are usualy between $8 and $12 per lb non sale prices. I
> do occasionaly find bone-in CB for $2 a lb though, which I do scoop up and
> freeze, debone myself if the occasion calls for it.
>
> Even factoring in exchange rates (between 90 and 95 cents USD at the
> moment), I have envy.

But no health care costs.

Dimitri

In article >,
"Dimitri" > wrote:

> Boneless Skinless Chicken Breast were on sale (8 Hour sale) for $1.79 per
> pound. I was running low so I purchased my usual 10 lbs. Now BSCB can run
> from $5.00 per pound to $1.79 per pound. For the most part I don't see a
> lot of flavor difference between the brands/prices.
>
> How about you? Do you have a preference? Are the higher prices BSCB worth
> the difference in price?
>
> Dimitri

I buy fresh split breast and debone it myself. It's cheaper and gives me
ingredients for stock. :-)
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

In article .net>,
Blinky the Shark > wrote:

> My preference is for boneless skinless thighs or legs.

You get boneless legs? I've never seen those. I usually purchase the
4lb bags of boneless skinless thighs also.
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

On Fri, 03 Oct 2008 21:02:00 -0500, Omelet >
wrote:

>In article .net>,
> Blinky the Shark > wrote:
>
>> My preference is for boneless skinless thighs or legs.
>
>You get boneless legs? I've never seen those. I usually purchase the
>4lb bags of boneless skinless thighs also.

I can get boneless legs here too..at the Mexican megamart. They are
there regularly..but I don't often see them on sale. Still..the
prices isn't bad. I like the flavor of them a lot...

Christine

On Oct 3, 4:30 pm, Christine Dabney > wrote:
> On Fri, 3 Oct 2008 12:36:16 -0700, "Dimitri" >
> wrote:
>
> >Boneless Skinless Chicken Breast were on sale (8 Hour sale) for $1.79 per
> >pound. I was running low so I purchased my usual 10 lbs. Now BSCB can run
> >from $5.00 per pound to $1.79 per pound. For the most part I don't see a
> >lot of flavor difference between the brands/prices.
>
> >How about you? Do you have a preference? Are the higher prices BSCB worth
> >the difference in price?
>
> >Dimitri
>
> The local Mexican megamart that opened here this summer has been
> having great sales. This week they have BSCBs on sale for
> $1.48/pound. I would get some more, but I still have some from the
> last great sale they had.
>
> I get them because sometimes there are dishes that do better with
> them. I probably could save a lot more money buying the bone-in
> breasts and doing it myself. I know how to bone them, but I am lazy
> sometimes. For what it was worth, last week the bone-in breasts were
> $0.78/pound, at the same market.
>
> The sales run all week.
>
> Christine

For me, BSCB might as well be tofu or saitan. If I'm going to eat
meat, it should taste like meat.

When I buy chicken it is usually a 10# bag of leg quarters for about
$7 - I get drumsticks and thighs and the backs make stock.

mb

On Fri, 3 Oct 2008 20:09:53 -0700 (PDT), bulka
> wrote:


>For me, BSCB might as well be tofu or saitan. If I'm going to eat
>meat, it should taste like meat.
>
>When I buy chicken it is usually a 10# bag of leg quarters for about
>$7 - I get drumsticks and thighs and the backs make stock.
>
>mb

Yes, those do have much more flavor. But sometimes a chicken breast
works best for something...either in terms of flavor, or texture. At
least that is my opinion.

Christine

On Fri, 3 Oct 2008 12:36:16 -0700, "Dimitri" >
wrote:

>Boneless Skinless Chicken Breast were on sale (8 Hour sale) for $1.79 per
>pound. I was running low so I purchased my usual 10 lbs. Now BSCB can run
>from $5.00 per pound to $1.79 per pound. For the most part I don't see a
>lot of flavor difference between the brands/prices.
>
>How about you? Do you have a preference? Are the higher prices BSCB worth
>the difference in price?
>

The Safeway sale price here is $1.99. Otherwise it's $6.99+. They
come from the same processing plant. Brands are not a big deal.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Blinky the Shark wrote:
>
> My preference is for boneless skinless thighs or legs.

Bottom feeders would choose lower limbs.

Omelet wrote:
> In article >,
> "Dimitri" > wrote:
>
>> Boneless Skinless Chicken Breast were on sale (8 Hour sale) for
>> $1.79 per pound. I was running low so I purchased my usual 10 lbs.
>> Now BSCB can run from $5.00 per pound to $1.79 per pound. For the
>> most part I don't see a lot of flavor difference between the
>> brands/prices.
>>
>> How about you? Do you have a preference? Are the higher prices BSCB
>> worth the difference in price?
>>
>> Dimitri
>
> I buy fresh split breast and debone it myself. It's cheaper and gives
> me ingredients for stock. :-)

Hear hear! It's been years since I bought boneless skinless chicken
breasts. They are *always* a couple of dollars more per pound, even on
sale. I do buy the boneless skinless thighs from time to time (I'm not a
huge fan of chicken). I haven't tried deboning chicken thighs... yet.

Jill

> Omelet wrote:
>> In article >,
>> "Dimitri" > wrote:
>>
>>> Boneless Skinless Chicken Breast were on sale (8 Hour sale) for
>>> $1.79 per pound. I was running low so I purchased my usual 10 lbs.
>>> Now BSCB can run from $5.00 per pound to $1.79 per pound. For the
>>> most part I don't see a lot of flavor difference between the
>>> brands/prices.
>>>
>>> How about you? Do you have a preference? Are the higher prices BSCB
>>> worth the difference in price?
>>>
>>> Dimitri
>>
>> I buy fresh split breast and debone it myself. It's cheaper and gives
>> me ingredients for stock. :-)


You know, that has not been my experience at all.

I have found that, even with the obvious price-per-pound delta,
four BSCB cost ~$5. Four breasts with bone and skin ~$5.
Given the convenience(chicken breasts are usually my quick-thaw
20 minute meal fallbacks) they are worth every penny.

Costco carries fresh packs with four vacuum sealed, two-breast packages
that are perfect for freezing.

gloria p

In article >,
Christine Dabney > wrote:

> On Fri, 03 Oct 2008 21:02:00 -0500, Omelet >
> wrote:
>
> >In article .net>,
> > Blinky the Shark > wrote:
> >
> >> My preference is for boneless skinless thighs or legs.
> >
> >You get boneless legs? I've never seen those. I usually purchase the
> >4lb bags of boneless skinless thighs also.
>
> I can get boneless legs here too..at the Mexican megamart. They are
> there regularly..but I don't often see them on sale. Still..the
> prices isn't bad. I like the flavor of them a lot...
>
> Christine

Huh. I like to hit the Mexican Market (Fiesta) for a lot of things.
I'll have to look for boneless legs. Thanks!
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

In article >,
Christine Dabney > wrote:

> On Fri, 3 Oct 2008 20:09:53 -0700 (PDT), bulka
> > wrote:
>
>
> >For me, BSCB might as well be tofu or saitan. If I'm going to eat
> >meat, it should taste like meat.
> >
> >When I buy chicken it is usually a 10# bag of leg quarters for about
> >$7 - I get drumsticks and thighs and the backs make stock.
> >
> >mb
>
> Yes, those do have much more flavor. But sometimes a chicken breast
> works best for something...either in terms of flavor, or texture. At
> least that is my opinion.
>
> Christine

Especially if bacon wrapped. <g>
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

In article >,
"jmcquown" > wrote:

> Omelet wrote:
> > In article >,
> > "Dimitri" > wrote:
> >
> >> Boneless Skinless Chicken Breast were on sale (8 Hour sale) for
> >> $1.79 per pound. I was running low so I purchased my usual 10 lbs.
> >> Now BSCB can run from $5.00 per pound to $1.79 per pound. For the
> >> most part I don't see a lot of flavor difference between the
> >> brands/prices.
> >>
> >> How about you? Do you have a preference? Are the higher prices BSCB
> >> worth the difference in price?
> >>
> >> Dimitri
> >
> > I buy fresh split breast and debone it myself. It's cheaper and gives
> > me ingredients for stock. :-)
>
> Hear hear! It's been years since I bought boneless skinless chicken
> breasts. They are *always* a couple of dollars more per pound, even on
> sale. I do buy the boneless skinless thighs from time to time (I'm not a
> huge fan of chicken). I haven't tried deboning chicken thighs... yet.
>
> Jill

I actually have deboned hindquarters, but it's a rare event. <g> They
had to be really cheap for me to do that, and I had to really want to
make boneless meat for whatever reason at the time. I don't recall
exactly.

Sqwertz has pics tho' of fried chicken skins! I've never done that but
I can only imagine it's superior to Chicharones...
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

Omelet wrote:
> In article >,
> "jmcquown" > wrote:
>
>> (I'm not a huge fan of chicken). I haven't tried deboning chicken
>> thighs... yet.
>>
>> Jill
>
> I actually have deboned hindquarters, but it's a rare event. <g> They
> had to be really cheap for me to do that, and I had to really want to
> make boneless meat for whatever reason at the time. I don't recall
> exactly.
>
> Sqwertz has pics tho' of fried chicken skins! I've never done that
> but I can only imagine it's superior to Chicharones...

Heh. People eat pork rinds (I've been known to indulge from time to time
when I get a crunchy-salty craving) so why not chicken skins? Wouldn't
appeal to me in the least but whatever

Jill

jmcquown wrote:

> Omelet wrote:
>
>> In article >,
>> "jmcquown" > wrote:
>>
>>> (I'm not a huge fan of chicken). I haven't tried deboning chicken
>>> thighs... yet.
>>>
>>> Jill
>>
>>
>> I actually have deboned hindquarters, but it's a rare event. <g> They
>> had to be really cheap for me to do that, and I had to really want to
>> make boneless meat for whatever reason at the time. I don't recall
>> exactly.
>>
>> Sqwertz has pics tho' of fried chicken skins! I've never done that
>> but I can only imagine it's superior to Chicharones...
>
>
> Heh. People eat pork rinds (I've been known to indulge from time to
> time when I get a crunchy-salty craving) so why not chicken skins?
> Wouldn't appeal to me in the least but whatever


Our favorite form of chicken is de-boned breasts with the skin left on.
I season them, cook them on the grill. I always make extra so I can
use the leftover breast meat in chicken salad or whatever. The skin
from those breasts gets fried crisp and served as a snack. Mmmm...
Crunchy, salty and greasy.

In article >,
"jmcquown" > wrote:

> Omelet wrote:
> > In article >,
> > "jmcquown" > wrote:
> >
> >> (I'm not a huge fan of chicken). I haven't tried deboning chicken
> >> thighs... yet.
> >>
> >> Jill
> >
> > I actually have deboned hindquarters, but it's a rare event. <g> They
> > had to be really cheap for me to do that, and I had to really want to
> > make boneless meat for whatever reason at the time. I don't recall
> > exactly.
> >
> > Sqwertz has pics tho' of fried chicken skins! I've never done that
> > but I can only imagine it's superior to Chicharones...
>
> Heh. People eat pork rinds (I've been known to indulge from time to time
> when I get a crunchy-salty craving) so why not chicken skins? Wouldn't
> appeal to me in the least but whatever
>
> Jill

Gods... To me, with a properly roasted whole chicken, the skin is the
best part! ;-d
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

In article >,
Kathleen > wrote:

> jmcquown wrote:
>
> > Omelet wrote:
> >
> >> In article >,
> >> "jmcquown" > wrote:
> >>
> >>> (I'm not a huge fan of chicken). I haven't tried deboning chicken
> >>> thighs... yet.
> >>>
> >>> Jill
> >>
> >>
> >> I actually have deboned hindquarters, but it's a rare event. <g> They
> >> had to be really cheap for me to do that, and I had to really want to
> >> make boneless meat for whatever reason at the time. I don't recall
> >> exactly.
> >>
> >> Sqwertz has pics tho' of fried chicken skins! I've never done that
> >> but I can only imagine it's superior to Chicharones...
> >
> >
> > Heh. People eat pork rinds (I've been known to indulge from time to
> > time when I get a crunchy-salty craving) so why not chicken skins?
> > Wouldn't appeal to me in the least but whatever
>
>
> Our favorite form of chicken is de-boned breasts with the skin left on.
> I season them, cook them on the grill. I always make extra so I can
> use the leftover breast meat in chicken salad or whatever. The skin
> from those breasts gets fried crisp and served as a snack. Mmmm...
> Crunchy, salty and greasy.

Crunchy bits of heaven? <lol>
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

"jmcquown" > wrote in message
...
> Omelet wrote:
>> In article >,
>> "jmcquown" > wrote:
>>
>>> (I'm not a huge fan of chicken). I haven't tried deboning chicken
>>> thighs... yet.
>>>
>>> Jill
>>
>> I actually have deboned hindquarters, but it's a rare event. <g> They
>> had to be really cheap for me to do that, and I had to really want to
>> make boneless meat for whatever reason at the time. I don't recall
>> exactly.
>>
>> Sqwertz has pics tho' of fried chicken skins! I've never done that
>> but I can only imagine it's superior to Chicharones...
>
> Heh. People eat pork rinds (I've been known to indulge from time to time
> when I get a crunchy-salty craving) so why not chicken skins? Wouldn't
> appeal to me in the least but whatever
>
> Jill


IIRC the chicken skins etc from Frying are called <sp> gribnits.

Dimitri

Kathleen wrote:

> Our favorite form of chicken is de-boned breasts with the skin left on.
> I season them, cook them on the grill. I always make extra so I can
> use the leftover breast meat in chicken salad or whatever. The skin
> from those breasts gets fried crisp and served as a snack. Mmmm...
> Crunchy, salty and greasy.

And crunchy-salty-greasy *is* one of the Basic Food Groups, after all.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

Omelet wrote:
> In article >,
> Christine Dabney > wrote:
>
>> On Fri, 3 Oct 2008 20:09:53 -0700 (PDT), bulka
>> > wrote:
>>
>>
>>> For me, BSCB might as well be tofu or saitan. If I'm going to eat
>>> meat, it should taste like meat.
>>>
>>> When I buy chicken it is usually a 10# bag of leg quarters for about
>>> $7 - I get drumsticks and thighs and the backs make stock.
>>>
>>> mb
>>
>> Yes, those do have much more flavor. But sometimes a chicken breast
>> works best for something...either in terms of flavor, or texture.
>> At least that is my opinion.
>>
>> Christine
>
> Especially if bacon wrapped. <g>

Or wrapped in proscuitto and slowly pan-fried in olive oil... okay, I might
use boneless chicken breast halves for that I'd still debone them
myself.

Jill

Omelet wrote:
> In article >,
> "jmcquown" > wrote:
>
>>> Sqwertz has pics tho' of fried chicken skins! I've never done that
>>> but I can only imagine it's superior to Chicharones...
>>
>> Heh. People eat pork rinds (I've been known to indulge from time to
>> time when I get a crunchy-salty craving) so why not chicken skins?
>> Wouldn't appeal to me in the least but whatever
>>
>
> Gods... To me, with a properly roasted whole chicken, the skin is the
> best part! ;-d

Yeah, but you were talking about fried chicken skins, not whole roasted
chicken! Whole nuther animal (so to speak).

Jill

On Sat, 04 Oct 2008 13:00:52 -0500, Omelet >
wrote:


>Huh. I like to hit the Mexican Market (Fiesta) for a lot of things.
>I'll have to look for boneless legs. Thanks!

The one we have is Pro's Ranch Market.

http://www.prosranch.com/

Christine

In article >,
"jmcquown" > wrote:

> Omelet wrote:
> > In article >,
> > Christine Dabney > wrote:
> >
> >> On Fri, 3 Oct 2008 20:09:53 -0700 (PDT), bulka
> >> > wrote:
> >>
> >>
> >>> For me, BSCB might as well be tofu or saitan. If I'm going to eat
> >>> meat, it should taste like meat.
> >>>
> >>> When I buy chicken it is usually a 10# bag of leg quarters for about
> >>> $7 - I get drumsticks and thighs and the backs make stock.
> >>>
> >>> mb
> >>
> >> Yes, those do have much more flavor. But sometimes a chicken breast
> >> works best for something...either in terms of flavor, or texture.
> >> At least that is my opinion.
> >>
> >> Christine
> >
> > Especially if bacon wrapped. <g>
>
> Or wrapped in proscuitto and slowly pan-fried in olive oil... okay, I might
> use boneless chicken breast halves for that I'd still debone them
> myself.
>
> Jill

Okay, I've never tried Proscuitto, I'll confess.
What's it got over bacon other than being leaner? I'm curious. :-)

I really do want to try stuffing and baking some chicken breasts one of
these days, but am wondering of pork loin might not be better...
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

In article >,
"jmcquown" > wrote:

> Omelet wrote:
> > In article >,
> > "jmcquown" > wrote:
> >
> >>> Sqwertz has pics tho' of fried chicken skins! I've never done that
> >>> but I can only imagine it's superior to Chicharones...
> >>
> >> Heh. People eat pork rinds (I've been known to indulge from time to
> >> time when I get a crunchy-salty craving) so why not chicken skins?
> >> Wouldn't appeal to me in the least but whatever
> >>
> >
> > Gods... To me, with a properly roasted whole chicken, the skin is the
> > best part! ;-d
>
> Yeah, but you were talking about fried chicken skins, not whole roasted
> chicken! Whole nuther animal (so to speak).
>
> Jill

True.
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

In article >,
Christine Dabney > wrote:

> On Sat, 04 Oct 2008 13:00:52 -0500, Omelet >
> wrote:
>
>
> >Huh. I like to hit the Mexican Market (Fiesta) for a lot of things.
> >I'll have to look for boneless legs. Thanks!
>
> The one we have is Pro's Ranch Market.
>
> http://www.prosranch.com/
>
> Christine

Not fair. We don't have one in Austin. :-(

But we do have MT's:

http://www.mtsupermarket.com/
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

On Sat, 04 Oct 2008 15:22:55 -0500, Omelet >
wrote:


>Okay, I've never tried Proscuitto, I'll confess.
>What's it got over bacon other than being leaner? I'm curious. :-)

It's one of the great hams of the world. Great for eating raw, or in
dishes...

http://en.wikipedia.org/wiki/Prosciutto

Christine

In article >,
Christine Dabney > wrote:

> On Sat, 04 Oct 2008 15:22:55 -0500, Omelet >
> wrote:
>
>
> >Okay, I've never tried Proscuitto, I'll confess.
> >What's it got over bacon other than being leaner? I'm curious. :-)
>
> It's one of the great hams of the world. Great for eating raw, or in
> dishes...
>
> http://en.wikipedia.org/wiki/Prosciutto
>
> Christine

Wow. :-)

Next time I make Eggs Benedict, I may have to seriously try that. Mom
always taught me to just use ham...

;-d

Thanks!
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

"Dimitri" > wrote in message
...
>
> "Peter" > wrote in message
> ...
>>
>> "Dimitri" > wrote in message
>> ...
>>> Boneless Skinless Chicken Breast were on sale (8 Hour sale) for $1.79
>>> per pound. I was running low so I purchased my usual 10 lbs. Now BSCB
>>> can run from $5.00 per pound to $1.79 per pound. For the most part I
>>> don't see a lot of flavor difference between the brands/prices.
>>>
>>> How about you? Do you have a preference? Are the higher prices BSCB
>>> worth the difference in price?
>>>
>>> Dimitri
>>
>> I'm now living in Ottawa (Canada) and I'd be lucky to find BSCB for $5/lb
>> on sale. They are usualy between $8 and $12 per lb non sale prices. I
>> do occasionaly find bone-in CB for $2 a lb though, which I do scoop up
>> and freeze, debone myself if the occasion calls for it.
>>
>> Even factoring in exchange rates (between 90 and 95 cents USD at the
>> moment), I have envy.
>
> But no health care costs.
>
> Dimitri

Well, we are taxed for it, but yes, everyone "in theory" has the same health
coverage.

On Oct 3, 5:36*pm, Blinky the Shark > wrote:
> Dimitri wrote:
> > Boneless Skinless Chicken Breast were on sale (8 Hour sale) for $1.79 per
> > pound. *I was running low so I purchased my usual 10 lbs. *Now BSCB can run
> > from $5.00 per pound to $1.79 per pound. *For the most part I don't see a
> > lot of flavor difference between the brands/prices.
>
> > How about you? Do you have a preference? *Are the higher prices BSCB worth
> > the difference in price?
>
> My preference is for boneless skinless thighs or legs.
>
> I did pick up some boneless skinless breasts a few weeks ago when they
> were at a price similar to the one you report; but only because there were
> no boneless skinless thighs or legs; I don't find them superior.
>
> Snob-Deflector: *Being perfectly capable of boning my own, I often don't
> buy boneless skinless chicken anythings. *But when they're on sale, I
> can't resist the convenience.
>
> --
> Blinky
> Killing all posts from Google Groups
> The Usenet Improvement Project:http://improve-usenet.org
> Need a new news feed? *http://blinkynet.net/comp/newfeed.html

I've found taste differences in brands but I still just get the
cheapest on sale.

Christine Dabney wrote:
> On Sat, 04 Oct 2008 15:22:55 -0500, Omelet >
> wrote:
>
>
>> Okay, I've never tried Proscuitto, I'll confess.
>> What's it got over bacon other than being leaner? I'm curious. :-)
>
> It's one of the great hams of the world. Great for eating raw, or in
> dishes...
>
> http://en.wikipedia.org/wiki/Prosciutto
>
> Christine


My brother brought over some Boars Head proscuitto wrapped around mozzarella
for us to snack on. Good stuff!

Jill