On Tue, 8 Jan 2013 17:03:35 -0800 (PST), Kalmia
> wrote:

>On Jan 8, 1:23*pm, Janet Bostwick > wrote:
>> On Tue, 8 Jan 2013 10:08:01 -0800 (PST), > wrote:
>>
>> snip
>>
>> >I keep a bag of the frozen ones on hand for emergency chicken - but
>> >it's expensive and I hate that 15% salt filler or whatever it is.
>>
>> snip
>> I don't understand. *Do you mean that the boneless, skinless chicken
>> breasts you get are injected?
>> Janet US
>
>Yeah - the frozen ones are.
Oops! I had no idea. That sucks.
Janet US

On Tue, 8 Jan 2013 15:11:02 -0800, "Julie Bove"
> wrote:

>
> She is not super slim. She has lost 36 pounds and has more to lose. She
> has medical conditions that caused a rapid weight gain of 10 pounds per
> week. This was a couple of years ago. That has since been resolved but
> being a teen, she has to see the Dr. frequently and her thyroid levels are
> changing. So he had to up her meds. So her weight loss stalled for a
> while.

Good for her, losing all that weight. Hopefully she continues to be
motivated right down to the last pound. I read somewhere that if it
takes a year to lose the last 10 pounds, then you're doing it right
and it's unlikely you'll gain it back. Any faster and you're
guaranteed to gain it again.

--
Food is an important part of a balanced diet.

On 1/8/2013 8:10 AM, jmcquown wrote:
> I'm starting a list of ways to use boneless, skinless chicken breast
> halves. Just flipping through *one* section of the cookbook '365 Ways
> to Cook Chicken' compiled by Cheryl Sedaker.
>
> Chicken Piccata
> Chicken Marsala
> Lemon Chicken Scaloppine with Artichokes
> Chicken Saltimboca
> Chicken Parmesan with Fresh Tomato Sauce
> Chicken Cordon Bleu
>
> Just to name a few
>
> Jill

Chicken with olives.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"barbie gee" > wrote in message
hcrg.pbz...
>
>
> On Tue, 8 Jan 2013, Julie Bove wrote:
>
>> jmcquown wrote:
>>> I'm starting a list of ways to use boneless, skinless chicken breast
>>> halves. Just flipping through *one* section of the cookbook '365 Ways
>>> to Cook Chicken' compiled by Cheryl Sedaker.
>>>
>>> Chicken Piccata
>>> Chicken Marsala
>>> Lemon Chicken Scaloppine with Artichokes
>>> Chicken Saltimboca
>>> Chicken Parmesan with Fresh Tomato Sauce
>>> Chicken Cordon Bleu
>>>
>>> Just to name a few
>>
>> Yes. There are a lot of recipes but as I said, Angela won't eat any of
>> them. She only likes plain chicken. No cheese, no coating of any kind,
>> no
>> sauce, no other meats mixed with. No vegetables mixed with. Now she did
>> eat the Chicken Vesuvio which does have vegetables and a sauce but after
>> she
>> discovered the wine, she refused to eat it and it is no good without the
>> wine. Plus it has potatoes which I think are vital to the way the dish
>> comes out and she can't have those now.
>
> oh good lord, who the heck cares what angela will eat, or what meat you
> can't touch? I'll bet neither of you is underweight, and with a simple
> vitamin each day, I'm sure she's not malnourished in any way. I didn't
> see a "paging Julie Bove to the thread so she can cook Angela Chicken" in
> the Subject line...
>
> man, when I was kid, I ate what my mom cooked, or I didn't eat at all. I
> didn't die, I wasn't malnourished, I grew up just fine. None of this
> Short-Order Cook nonsense, or catering to some family members whims. "you
> don't like it, you don't have to eat it."

Many was the day you'd have starved at our house then because my mom didn't
cook much.

"barbie gee" > wrote in message
hcrg.pbz...
>
>
> On Tue, 8 Jan 2013, Janet wrote:
>
>> In article >, lid
>> says...
>>
>>>
>>> Is part of it that she likes to keep super slim because of the dancing?
>>
>> Do try to keep up; anybody would think you never read Julie's posts.
>> Far from being "superslim" the poor kid is very overweight.
>
> and she needs to figure out how to add privacy to her Facebook page
> photos. Let's just say the kid doesn't have a ballerina's physique and it
> looks unlikely she'll ever have one.
>
> I thought you had to be 13+ to have a Facebook account, anyway?

Daughter and I are both 13+ and it was set to "friends only" but I will
check the settings. No, she doesn't have a ballerina's physique and I never
said that she did. Not everyone at her studio has the perfect feet or the
perfect physique. And she doesn't just dance ballet which if you have seen
the pictures you would know.

On 1/8/2013 7:23 PM, Janet Bostwick wrote:
> On 8 Jan 2013 23:42:27 GMT, notbob > wrote:
>
>> On 2013-01-08, jmcquown > wrote:
>>
>>> I prefer thighs myself, but over the years I've put boneless skinless
>>> breasts to the test and most came out very tasty.
>>
>> The problem with chkn brsts is they tend to be dry. The trick is
>> cooking them while retaining some internal moisture. The way I do it
>> it to pan fry jes enough to put some brown on the meat, then bake at 325F for
>> about 20-25 mins. Thoroughly cooked, yet moist. I'm happy with some
>> creole spice and S&P. One might even pull out of oven and return to
>> stovetop and make a wine reduction sauce.
>>
>> nb
>
> I use Ina Garten's (The Barefoot Contessa) recipe for doing chicken
> breasts. She says -- and I find it true -- that bone in, skin on
> chicken breasts cook up with the most flavor and are more moist. I
> follow her directions:
>
> "Preheat the oven to 350 degrees F.
>
> Place the chicken breasts on a baking sheet and rub them with olive
> oil. Sprinkle generously with salt and pepper. Roast for 35 to 40
> minutes, or until cooked through"
>
> You then proceed however you wish.
>
> Janet US
>
Bone in, skin on, yes. but I'd stop at 30-35 minutes. They do tend to
keep cooking for a few minutes due to the bone.

Jill

Kalmia wrote:
> On Jan 8, 1:23 pm, Janet Bostwick > wrote:
>> On Tue, 8 Jan 2013 10:08:01 -0800 (PST),
>> > wrote:
>>
>> snip
>>
>>> I keep a bag of the frozen ones on hand for emergency chicken - but
>>> it's expensive and I hate that 15% salt filler or whatever it is.
>>
>> snip
>> I don't understand. Do you mean that the boneless, skinless chicken
>> breasts you get are injected?
>> Janet US
>
> Yeah - the frozen ones are.

Buy organic ones.

On 1/8/2013 10:34 PM, barbie gee wrote:
>
>
> On Tue, 8 Jan 2013, Julie Bove wrote:
>
>> jmcquown wrote:
>>> I'm starting a list of ways to use boneless, skinless chicken breast
>>> halves. Just flipping through *one* section of the cookbook '365 Ways
>>> to Cook Chicken' compiled by Cheryl Sedaker.
>>>
>>> Chicken Piccata
>>> Chicken Marsala
>>> Lemon Chicken Scaloppine with Artichokes
>>> Chicken Saltimboca
>>> Chicken Parmesan with Fresh Tomato Sauce
>>> Chicken Cordon Bleu
>>>
>>> Just to name a few
>>
>> Yes. There are a lot of recipes but as I said, Angela won't eat any of
>> them. She only likes plain chicken. No cheese, no coating of any
>> kind, no
>> sauce, no other meats mixed with. No vegetables mixed with. Now she did
>> eat the Chicken Vesuvio which does have vegetables and a sauce but
>> after she
>> discovered the wine, she refused to eat it and it is no good without the
>> wine. Plus it has potatoes which I think are vital to the way the dish
>> comes out and she can't have those now.
>
> I didn't see a "paging Julie Bove to the thread so she can cook Angela Chicken"
> in the Subject line...
>
(snip)
The chicken thread was inspired by the mention of boneless skinless
chicken breasts. But it was *not* necessarily directed at Julie.

I'm not a big fan of chicken breasts myself. But it occurred to me I
have made a number of good meals using them over the years. So I
started a list. I'd forgotten all about chicken kiev!

> man, when I was kid, I ate what my mom cooked, or I didn't eat at all.
> I didn't die, I wasn't malnourished, I grew up just fine. None of this
> Short-Order Cook nonsense, or catering to some family members whims.
> "you don't like it, you don't have to eat it."
>
>
>
>
>
>

"Julie Bove" > wrote in message
...

> I wouldn't say "very". She has lost 36 pounds. But she could stand to
> lose a little more.

Good for her, it's not easy for anybody to lose weight, but especially hard
for kids with school and everything they do with friends etc.

Cheri

"Cheri" > wrote in message
...
> "Julie Bove" > wrote in message
> ...
>
>> I wouldn't say "very". She has lost 36 pounds. But she could stand to
>> lose a little more.
>
> Good for her, it's not easy for anybody to lose weight, but especially
> hard for kids with school and everything they do with friends etc.

Yes.

"Julie Bove" > wrote in message
...

> She does have a thyroid problem, and not being full grown does make it a
> tad hard to control. Her hormone levels fluctuate more than an adults
> would. So her weight will stall or she'll even start to gain again until
> she gets her thyroid medication adjusted.

Difficult when medical issues complicate matters. Once they are sorted I
expect the dancing will take care of the rest. Then she may well be 'super
slim')

--
--
http://www.shop.helpforheroes.org.uk/

"jmcquown" > wrote in message
...

> I prefer thighs myself, but over the years I've put boneless skinless
> breasts to the test and most came out very tasty.

I prefer thighs too. Himself prefers breasts and no bones too so I cook
them for him but not exclusively.
--
--
http://www.shop.helpforheroes.org.uk/

"Julie Bove" > wrote in message
...
>
> "notbob" > wrote in message
> ...
>> On 2013-01-08, jmcquown > wrote:
>>
>>> I prefer thighs myself, but over the years I've put boneless skinless
>>> breasts to the test and most came out very tasty.
>>
>> The problem with chkn brsts is they tend to be dry. The trick is
>> cooking them while retaining some internal moisture. The way I do it
>> it to pan fry jes enough to put some brown on the meat, then bake at 325F
>> for
>> about 20-25 mins. Thoroughly cooked, yet moist. I'm happy with some
>> creole spice and S&P. One might even pull out of oven and return to
>> stovetop and make a wine reduction sauce.
>
> Thanks! I will try that technique.

I often do something similar with wine but he especially likes it if I
finish off the chicken in cream and mushroom sauce.

--
--
http://www.shop.helpforheroes.org.uk/

"Janet Bostwick" > wrote in message
...
> On 8 Jan 2013 23:42:27 GMT, notbob > wrote:
>
>>On 2013-01-08, jmcquown > wrote:
>>
>>> I prefer thighs myself, but over the years I've put boneless skinless
>>> breasts to the test and most came out very tasty.
>>
>>The problem with chkn brsts is they tend to be dry. The trick is
>>cooking them while retaining some internal moisture. The way I do it
>>it to pan fry jes enough to put some brown on the meat, then bake at 325F
>>for
>>about 20-25 mins. Thoroughly cooked, yet moist. I'm happy with some
>>creole spice and S&P. One might even pull out of oven and return to
>>stovetop and make a wine reduction sauce.
>>
>>nb
>
> I use Ina Garten's (The Barefoot Contessa) recipe for doing chicken
> breasts. She says -- and I find it true -- that bone in, skin on
> chicken breasts cook up with the most flavor and are more moist. I
> follow her directions:
>
> "Preheat the oven to 350 degrees F.
>
> Place the chicken breasts on a baking sheet and rub them with olive
> oil. Sprinkle generously with salt and pepper. Roast for 35 to 40
> minutes, or until cooked through"
>
> You then proceed however you wish.

I always cook chicken skin on and removed after. She is right, it does keep
the meat moist.
--
--
http://www.shop.helpforheroes.org.uk/

"Ophelia" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>
>> She does have a thyroid problem, and not being full grown does make it a
>> tad hard to control. Her hormone levels fluctuate more than an adults
>> would. So her weight will stall or she'll even start to gain again until
>> she gets her thyroid medication adjusted.
>
> Difficult when medical issues complicate matters. Once they are sorted I
> expect the dancing will take care of the rest. Then she may well be
> 'super slim')

Not likely. Pretty much everyone on both sides of the family is overweight.

On 2013-01-09, Ophelia > wrote:

> I always cook chicken skin on and removed after. She is right, it does keep
> the meat moist.

I also prefer bone-in.

nb

On Wed, 09 Jan 2013 00:08:08 -0500, jmcquown >
wrote:

>On 1/8/2013 7:23 PM, Janet Bostwick wrote:
>> On 8 Jan 2013 23:42:27 GMT, notbob > wrote:
>>
>>> On 2013-01-08, jmcquown > wrote:
>>>
>>>> I prefer thighs myself, but over the years I've put boneless skinless
>>>> breasts to the test and most came out very tasty.
>>>
>>> The problem with chkn brsts is they tend to be dry. The trick is
>>> cooking them while retaining some internal moisture. The way I do it
>>> it to pan fry jes enough to put some brown on the meat, then bake at 325F for
>>> about 20-25 mins. Thoroughly cooked, yet moist. I'm happy with some
>>> creole spice and S&P. One might even pull out of oven and return to
>>> stovetop and make a wine reduction sauce.
>>>
>>> nb
>>
>> I use Ina Garten's (The Barefoot Contessa) recipe for doing chicken
>> breasts. She says -- and I find it true -- that bone in, skin on
>> chicken breasts cook up with the most flavor and are more moist. I
>> follow her directions:
>>
>> "Preheat the oven to 350 degrees F.
>>
>> Place the chicken breasts on a baking sheet and rub them with olive
>> oil. Sprinkle generously with salt and pepper. Roast for 35 to 40
>> minutes, or until cooked through"
>>
>> You then proceed however you wish.
>>
>> Janet US
>>
>Bone in, skin on, yes. but I'd stop at 30-35 minutes. They do tend to
>keep cooking for a few minutes due to the bone.
>
>Jill
Good point. Length of time depends upon the size of the chicken
breasts. Instant read thermometer is your friend.
Janet US

"Julie Bove" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Julie Bove" > wrote in message
>> ...
>>
>>> She does have a thyroid problem, and not being full grown does make it a
>>> tad hard to control. Her hormone levels fluctuate more than an adults
>>> would. So her weight will stall or she'll even start to gain again until
>>> she gets her thyroid medication adjusted.
>>
>> Difficult when medical issues complicate matters. Once they are sorted I
>> expect the dancing will take care of the rest. Then she may well be
>> 'super slim')
>
> Not likely. Pretty much everyone on both sides of the family is
> overweight.

But were you all dancers?
--
--
http://www.shop.helpforheroes.org.uk/

"notbob" > wrote in message
...
> On 2013-01-09, Ophelia > wrote:
>
>> I always cook chicken skin on and removed after. She is right, it does
>> keep
>> the meat moist.
>
> I also prefer bone-in.

So do I.
--
--
http://www.shop.helpforheroes.org.uk/

"Janet Bostwick" > wrote in message
...
> On Wed, 09 Jan 2013 00:08:08 -0500, jmcquown >
> wrote:
>
>>On 1/8/2013 7:23 PM, Janet Bostwick wrote:
>>> On 8 Jan 2013 23:42:27 GMT, notbob > wrote:
>>>
>>>> On 2013-01-08, jmcquown > wrote:
>>>>
>>>>> I prefer thighs myself, but over the years I've put boneless skinless
>>>>> breasts to the test and most came out very tasty.
>>>>
>>>> The problem with chkn brsts is they tend to be dry. The trick is
>>>> cooking them while retaining some internal moisture. The way I do it
>>>> it to pan fry jes enough to put some brown on the meat, then bake at
>>>> 325F for
>>>> about 20-25 mins. Thoroughly cooked, yet moist. I'm happy with some
>>>> creole spice and S&P. One might even pull out of oven and return to
>>>> stovetop and make a wine reduction sauce.
>>>>
>>>> nb
>>>
>>> I use Ina Garten's (The Barefoot Contessa) recipe for doing chicken
>>> breasts. She says -- and I find it true -- that bone in, skin on
>>> chicken breasts cook up with the most flavor and are more moist. I
>>> follow her directions:
>>>
>>> "Preheat the oven to 350 degrees F.
>>>
>>> Place the chicken breasts on a baking sheet and rub them with olive
>>> oil. Sprinkle generously with salt and pepper. Roast for 35 to 40
>>> minutes, or until cooked through"
>>>
>>> You then proceed however you wish.
>>>
>>> Janet US
>>>
>>Bone in, skin on, yes. but I'd stop at 30-35 minutes. They do tend to
>>keep cooking for a few minutes due to the bone.
>>
>>Jill
> Good point. Length of time depends upon the size of the chicken
> breasts. Instant read thermometer is your friend.

I've been using a probe thermometer for a few years now and I am not sure
what I would do without it!
--
--
http://www.shop.helpforheroes.org.uk/

On 1/9/2013 9:47 AM, Janet Bostwick wrote:
> On Wed, 09 Jan 2013 00:08:08 -0500, jmcquown >
> wrote:
>
>> On 1/8/2013 7:23 PM, Janet Bostwick wrote:
>>> On 8 Jan 2013 23:42:27 GMT, notbob > wrote:
>>>
>>>> On 2013-01-08, jmcquown > wrote:
>>>>
>>>>> I prefer thighs myself, but over the years I've put boneless skinless
>>>>> breasts to the test and most came out very tasty.
>>>>
>>>> The problem with chkn brsts is they tend to be dry. The trick is
>>>> cooking them while retaining some internal moisture. The way I do it
>>>> it to pan fry jes enough to put some brown on the meat, then bake at 325F for
>>>> about 20-25 mins. Thoroughly cooked, yet moist. I'm happy with some
>>>> creole spice and S&P. One might even pull out of oven and return to
>>>> stovetop and make a wine reduction sauce.
>>>>
>>>> nb
>>>
>>> I use Ina Garten's (The Barefoot Contessa) recipe for doing chicken
>>> breasts. She says -- and I find it true -- that bone in, skin on
>>> chicken breasts cook up with the most flavor and are more moist. I
>>> follow her directions:
>>>
>>> "Preheat the oven to 350 degrees F.
>>>
>>> Place the chicken breasts on a baking sheet and rub them with olive
>>> oil. Sprinkle generously with salt and pepper. Roast for 35 to 40
>>> minutes, or until cooked through"
>>>
>>> You then proceed however you wish.
>>>
>>> Janet US
>>>
>> Bone in, skin on, yes. but I'd stop at 30-35 minutes. They do tend to
>> keep cooking for a few minutes due to the bone.
>>
>> Jill
> Good point. Length of time depends upon the size of the chicken
> breasts. Instant read thermometer is your friend.
> Janet US
>
I bought an instant read thermometer a few years ago, rather pricy. It
broke after two uses. I won't be wasting my money on another one for
something as simple as chicken breasts on the bone

Jill

On Jan 8, 3:28*pm, Jim Elbrecht > wrote:
> Janet Bostwick > wrote:
>
> -snip-
>
> >I get the breasts with bone in, skin on when they go on sale for
> >$.89/pound. * I wrap and freeze, one to a package. *(this time I got
> >25# or 27 breasts) *If I want boneless, skinless, I take care of that
> >just before cooking and I have bones to collect for stock.
> >Janet US
>
> I'd grab them if I ever saw them for that. * Best I ever see is $1.40
> or so-- so I stick with the $1.77 b/s ones.
>
> I can rarely even find a deal on leg quarters around here. * One store
> has them sometimes- 10lb bag for $6 or so-- But they can be ratty, and
> the bags are opaque so you have to go be feel.<g>

One Asian grocery near me used to have a good price on leg quarters
all the time. But my wife complained they smelled too rank, even
though they seemed perfectly fine to me and the Asian moms who bought
them.

On Jan 8, 7:34*pm, barbie gee > wrote:
> On Tue, 8 Jan 2013, Julie Bove wrote:
> > jmcquown wrote:
> >> I'm starting a list of ways to use boneless, skinless chicken breast
> >> halves. *Just flipping through *one* section of the cookbook '365 Ways
> >> to Cook Chicken' compiled by Cheryl Sedaker.
>
> >> Chicken Piccata
> >> Chicken Marsala
> >> Lemon Chicken Scaloppine with Artichokes
> >> Chicken Saltimboca
> >> Chicken Parmesan with Fresh Tomato Sauce
> >> Chicken Cordon Bleu
>
> >> Just to name a few
>
> > Yes. *There are a lot of recipes but as I said, Angela won't eat any of
> > them. *She only likes plain chicken. *No cheese, no coating of any kind, no
> > sauce, no other meats mixed with. *No vegetables mixed with. *Now she did
> > eat the Chicken Vesuvio which does have vegetables and a sauce but after she
> > discovered the wine, she refused to eat it and it is no good without the
> > wine. *Plus it has potatoes which I think are vital to the way the dish
> > comes out and she can't have those now.
>
> oh good lord, who the heck cares what angela will eat, or what meat you
> can't touch? *I'll bet neither of you is underweight, and with a simple
> vitamin each day, I'm sure she's not malnourished in any way. *I didn't
> see a "paging Julie Bove to the thread so she can cook Angela Chicken" in
> the Subject line...
>
> man, when I was kid, I ate what my mom cooked, or I didn't eat at all. *I
> didn't die, I wasn't malnourished, I grew up just fine. *None of this
> Short-Order Cook nonsense, or catering to some family members whims. *"you
> don't like it, you don't have to eat it."

{Like}

On Jan 8, 6:10*am, jmcquown > wrote:
> I'm starting a list of ways to use boneless, skinless chicken breast
> halves. *Just flipping through *one* section of the cookbook '365 Ways
> to Cook Chicken' compiled by Cheryl Sedaker.
>
> Chicken Piccata
> Chicken Marsala
> Lemon Chicken Scaloppine with Artichokes
> Chicken Saltimboca
> Chicken Parmesan with Fresh Tomato Sauce
> Chicken Cordon Bleu
>
> Just to name a few

The chicken breasts available in stores are uniformly tasteless. So I
save them for stir-fries -- cut thin across the grain, marinate for 20
minutes (or not) to infuse some flavor. But I have pounded some and
shallow fried for schnitzel -- much cheaper than veal although less
flavorful.

On Wed, 09 Jan 2013 10:28:21 -0500, jmcquown >
wrote:

>On 1/9/2013 9:47 AM, Janet Bostwick wrote:
>> On Wed, 09 Jan 2013 00:08:08 -0500, jmcquown >
>> wrote:
>>
>>> On 1/8/2013 7:23 PM, Janet Bostwick wrote:
>>>> On 8 Jan 2013 23:42:27 GMT, notbob > wrote:
>>>>
>>>>> On 2013-01-08, jmcquown > wrote:
>>>>>
>>>>>> I prefer thighs myself, but over the years I've put boneless skinless
>>>>>> breasts to the test and most came out very tasty.
>>>>>
>>>>> The problem with chkn brsts is they tend to be dry. The trick is
>>>>> cooking them while retaining some internal moisture. The way I do it
>>>>> it to pan fry jes enough to put some brown on the meat, then bake at 325F for
>>>>> about 20-25 mins. Thoroughly cooked, yet moist. I'm happy with some
>>>>> creole spice and S&P. One might even pull out of oven and return to
>>>>> stovetop and make a wine reduction sauce.
>>>>>
>>>>> nb
>>>>
>>>> I use Ina Garten's (The Barefoot Contessa) recipe for doing chicken
>>>> breasts. She says -- and I find it true -- that bone in, skin on
>>>> chicken breasts cook up with the most flavor and are more moist. I
>>>> follow her directions:
>>>>
>>>> "Preheat the oven to 350 degrees F.
>>>>
>>>> Place the chicken breasts on a baking sheet and rub them with olive
>>>> oil. Sprinkle generously with salt and pepper. Roast for 35 to 40
>>>> minutes, or until cooked through"
>>>>
>>>> You then proceed however you wish.
>>>>
>>>> Janet US
>>>>
>>> Bone in, skin on, yes. but I'd stop at 30-35 minutes. They do tend to
>>> keep cooking for a few minutes due to the bone.
>>>
>>> Jill
>> Good point. Length of time depends upon the size of the chicken
>> breasts. Instant read thermometer is your friend.
>> Janet US
>>
>I bought an instant read thermometer a few years ago, rather pricy. It
>broke after two uses. I won't be wasting my money on another one for
>something as simple as chicken breasts on the bone
>
>Jill
I'm sorry you had that experience. I got my thermometer at the
grocery store or someplace like that.
Janet US

"Ophelia" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "Julie Bove" > wrote in message
>>> ...
>>>
>>>> She does have a thyroid problem, and not being full grown does make it
>>>> a
>>>> tad hard to control. Her hormone levels fluctuate more than an adults
>>>> would. So her weight will stall or she'll even start to gain again
>>>> until
>>>> she gets her thyroid medication adjusted.
>>>
>>> Difficult when medical issues complicate matters. Once they are sorted
>>> I expect the dancing will take care of the rest. Then she may well be
>>> 'super slim')
>>
>> Not likely. Pretty much everyone on both sides of the family is
>> overweight.
>
> But were you all dancers?

No. I was. My mom did take a ballet class during the first year that I
took ballet. And my aunt did tap dance because my grandma wanted her to be
like Shirley Temple which according to my dad she was anything but. I was
extremely thin as a child. Cause unknown. I tried and tried to gain weight
and could not. Got sick with a stomach ailment, again cause unknown for a
period of two weeks at about age 15 or 16. Weight got down to 85 pounds. I
had developed anorexia in that I was afraid to eat or drink anything with
calories in it. Apparently at that age my brain just wasn't registering
that I would die if I kept on doing that. I just knew that I was going to
avoid anything that made me throw up. I had suffered not only from
projectile vomiting which was very painful but problems at the other end as
well.

Things came to a head in science class when we were taking our vital signs
and I had none. Not joking. At the time I called the teacher over to
check. I have always had a pulse that is hard to find. Still do. But my
BP was registering something like 10/0 and I knew full well how to use the
cuff because we had one at home. The teacher joked that I should be dead.
Not long after is when I fainted and he called my mom.

She took me to the Dr. where he prescribed a pill that he said was a vitamin
to pep up my appetite. To this day I don't know what it was but it gave me
such a strong urge to eat that I wolfed down an entire box of Saltines and a
jar of peanut butter. Then dinner. My mom's friend, a nurse had come over
for dinner and was horrified at how much I ate. I should add that prior to
getting sick, I did always eat a lot. Not *that* much but more than your
average person because I constantly felt hungry for reasons unknown. But I
couldn't gain an ounce. Well this time I did. Weight shot up to 145 which
is perfectly normal for a person of my height which at the time was around
5'6" to 5'7" Am not quite 5'8" now. At some point after that I grew a
little more although at the time it was assumed that I quite growing.

That was the start of my weight problems. In looking back for several years
of my adult life, I was slim, but not severely underweight. I had a very
active job and continued to dance (on my own) and even teach dance, although
at this point in time it was Disco.

I'm not entirely sure at what point my overweight troubles began but they
have remained with me. I did at one point lose enough weight to get down to
170 which is still overweight for my height but I did look slim. I was very
muscular due to workouts with weights for one to two hours a day. And that
was too much and subsequent muscle and tendon injuries sidelined that. I
have resumed using the weights at some points but never to that degree.

My mom was not overweight as a child due to lack of food. 8 kids in the
family and although at times they lived on a farm, there still wasn't
enough. She describes periods of time when there was flooding in that house
and they had to move to this other house that was not nearly big enough for
them and had no closets. My grandpa owned a variety of businesses over the
years including a restaurant but he apparently was not a good business man.
He owned a Western Auto store when I knew him and refused to ever mark
anything down which according to my dad caused the demise of the store. Now
he was not overweight but he also died very young. My mom's mom was short
and chubby and had a great propensity for eating sweets. Most of my
remaining aunts and uncles are large. The youngest aunt AFAIK is not but
she lives in another state and I haven't seen her for many years.

My other grandpa was quite large and he died when my dad was young. My dad
was very overweight all of his life as was my aunt and my grandma always
looked as this as a good thing. In fact she made horrible comments about
people who weren't fat, perceiving the extra weight as being healthy. She
remained a large woman until her final days when she became afraid of the
world around her and wouldn't go out to get food. My brother and I sent her
cans of microwavable chili because it was by then the only thing we knew of
that she would eat. She commented on it frequently. She did lose some
weight once in the nursing home if only because she became combative and
refused to do anything that was asked of her. Like eating.

But I have seen pictures of the older aunts and uncles and they were for the
most part all overweight.

Now my husband's family was for the most part all plump. The paternal
grandma was not so much but by the time I met her she was very ill with
various things including cancer. She had been a model at some point in her
young adult life. So perhaps she wasn't overweight. And both of his
grandpas died long before I knew him so can't speak for them. But all of
the other relatives that I meat had quite a lot of extra meat on them.

Diabetes and thyroid problems run on both sides of the family as well. Had
I known of this prior I might have rethought the notion of having a child.
But... I didn't even know about the diabetes until I had genetic counseling
and by then I myself had gestational diabetes which was the start of all my
current medical problems. Only then did aunts and uncles come forth telling
me either that they had it too or that great and great great aunts and
uncles had it. I did know that both of my parents had a thyroid problem.
And my FIL and his mother. I didn't know how serious the consequences of a
thyroid problem could be. I myself developed it during pregnancy but my
problem was different than my daughters. I would go hyper and hypo. So for
me to gain or lose 10 pounds in a week was nothing. All the while eating
the same diet given to me by the dietician. So I know now how much an out
of whack thyroid can affect one's weight.

"Janet" > wrote in message
...
> In article >, lid
> says...
>>
>> "Julie Bove" > wrote in message
>> ...
>> >
>> > "Ophelia" > wrote in message
>> > ...
>> >>
>> >>
>> >> "Julie Bove" > wrote in message
>> >> ...
>> >>
>> >>> She does have a thyroid problem, and not being full grown does make
>> >>> it a
>> >>> tad hard to control. Her hormone levels fluctuate more than an
>> >>> adults
>> >>> would. So her weight will stall or she'll even start to gain again
>> >>> until
>> >>> she gets her thyroid medication adjusted.
>> >>
>> >> Difficult when medical issues complicate matters. Once they are
>> >> sorted I
>> >> expect the dancing will take care of the rest.
>
> Hardly; Julie says she has stress fractures and foot problems.
>
> Then she may well be
>> >> 'super slim')
>> >
>> > Not likely. Pretty much everyone on both sides of the family is
>> > overweight.
>>
>> But were you all dancers?
>
> Just Julie...

You are hardly a super slim dancer yourself, are you?

--
--
http://www.shop.helpforheroes.org.uk/

On 1/9/2013 11:00 AM, Janet Bostwick wrote:
> On Wed, 09 Jan 2013 10:28:21 -0500, jmcquown >
> wrote:
>
>> On 1/9/2013 9:47 AM, Janet Bostwick wrote:
>>> On Wed, 09 Jan 2013 00:08:08 -0500, jmcquown >
>>> wrote:
>>>
>>>> On 1/8/2013 7:23 PM, Janet Bostwick wrote:
>>>>> On 8 Jan 2013 23:42:27 GMT, notbob > wrote:
>>>>>
>>>>>> On 2013-01-08, jmcquown > wrote:
>>>>>>
>>>>>>> I prefer thighs myself, but over the years I've put boneless skinless
>>>>>>> breasts to the test and most came out very tasty.
>>>>>>
>>>>>> The problem with chkn brsts is they tend to be dry. The trick is
>>>>>> cooking them while retaining some internal moisture. The way I do it
>>>>>> it to pan fry jes enough to put some brown on the meat, then bake at 325F for
>>>>>> about 20-25 mins. Thoroughly cooked, yet moist. I'm happy with some
>>>>>> creole spice and S&P. One might even pull out of oven and return to
>>>>>> stovetop and make a wine reduction sauce.
>>>>>>
>>>>>> nb
>>>>>
>>>>> I use Ina Garten's (The Barefoot Contessa) recipe for doing chicken
>>>>> breasts. She says -- and I find it true -- that bone in, skin on
>>>>> chicken breasts cook up with the most flavor and are more moist. I
>>>>> follow her directions:
>>>>>
>>>>> "Preheat the oven to 350 degrees F.
>>>>>
>>>>> Place the chicken breasts on a baking sheet and rub them with olive
>>>>> oil. Sprinkle generously with salt and pepper. Roast for 35 to 40
>>>>> minutes, or until cooked through"
>>>>>
>>>>> You then proceed however you wish.
>>>>>
>>>>> Janet US
>>>>>
>>>> Bone in, skin on, yes. but I'd stop at 30-35 minutes. They do tend to
>>>> keep cooking for a few minutes due to the bone.
>>>>
>>>> Jill
>>> Good point. Length of time depends upon the size of the chicken
>>> breasts. Instant read thermometer is your friend.
>>> Janet US
>>>
>> I bought an instant read thermometer a few years ago, rather pricy. It
>> broke after two uses. I won't be wasting my money on another one for
>> something as simple as chicken breasts on the bone
>>
>> Jill
> I'm sorry you had that experience. I got my thermometer at the
> grocery store or someplace like that.
> Janet US
>
Yes, I got mine at the grocery store, too. Too bad it didn't last long.
But I know how to cook so I don't have to rely on a thermometer.

Jill

On 1/9/2013 10:36 AM, spamtrap1888 wrote:
> One Asian grocery near me used to have a good price on leg quarters
> all the time. But my wife complained they smelled too rank, even
> though they seemed perfectly fine to me and the Asian moms who bought
> them.

Perhaps you don't have a sensitive nose. If it smells rank, don't buy
it. I don't care what the Asian moms are used to cooking with.

I once bought a package of chicken leg quarters on the way home from
work. I had chicken stew in mind. I got home, unwrapped the chicken
(double plastic wrap) and the stench caused me to step back. OMG was it
rancid!

I had to drive back to the store with the chicken in the opened package,
in a grocery bag with the receipt. I went to the customer service desk.
"I'd like to return this chicken and get my money back." Why? "Here,
take a whiff." LOL They staggered back, too. Whoa!

I can't remember if they gave me another *fresh* package of leg quarters
or a refund. Either way, by the time I got home I didn't feel like
cooking anything.

Jill

On Wed, 9 Jan 2013 15:01:48 -0000, "Ophelia"
> wrote:

>
>
> "notbob" > wrote in message
> ...
> > On 2013-01-09, Ophelia > wrote:
> >
> >> I always cook chicken skin on and removed after. She is right, it does
> >> keep
> >> the meat moist.
> >
> > I also prefer bone-in.
>
> So do I.
> --
I prefer skinless and boneless. Everything is covered now.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Wed, 9 Jan 2013 15:01:48 -0000, "Ophelia"
> > wrote:
>
>>
>>
>> "notbob" > wrote in message
>> ...
>> > On 2013-01-09, Ophelia > wrote:
>> >
>> >> I always cook chicken skin on and removed after. She is right, it
>> >> does
>> >> keep
>> >> the meat moist.
>> >
>> > I also prefer bone-in.
>>
>> So do I.
>> --
> I prefer skinless and boneless. Everything is covered now.

ta daaaaaaaaaaaaaa!!! <g>

--
--
http://www.shop.helpforheroes.org.uk/

"Sqwertz" > wrote in message
...
> On Wed, 9 Jan 2013 04:48:02 -0800, Julie Bove wrote:
>
>> Not likely. Pretty much everyone on both sides of the family is
>> overweight.
>
> You didn't look destined to be overweight when you were young.

Health problems can cause a lot of damage

--
--
http://www.shop.helpforheroes.org.uk/

"Julie Bove" > wrote in message
...

> Diabetes and thyroid problems run on both sides of the family as well.
> Had I known of this prior I might have rethought the notion of having a
> child. But... I didn't even know about the diabetes until I had genetic
> counseling and by then I myself had gestational diabetes which was the
> start of all my current medical problems. Only then did aunts and uncles
> come forth telling me either that they had it too or that great and great
> great aunts and uncles had it. I did know that both of my parents had a
> thyroid problem. And my FIL and his mother. I didn't know how serious the
> consequences of a thyroid problem could be. I myself developed it during
> pregnancy but my problem was different than my daughters. I would go
> hyper and hypo. So for me to gain or lose 10 pounds in a week was
> nothing. All the while eating the same diet given to me by the dietician.
> So I know now how much an out of whack thyroid can affect one's weight.

Not easy health problems to overcome I can see you are doing the
absolute best for her that you can.

--
--
http://www.shop.helpforheroes.org.uk/

On Wed, 9 Jan 2013 07:37:49 -0800 (PST), spamtrap1888
> wrote:

> On Jan 8, 7:34*pm, barbie gee > wrote:
> > On Tue, 8 Jan 2013, Julie Bove wrote:
> > > jmcquown wrote:
> > >> I'm starting a list of ways to use boneless, skinless chicken breast
> > >> halves. *Just flipping through *one* section of the cookbook '365 Ways
> > >> to Cook Chicken' compiled by Cheryl Sedaker.
> >
> > >> Chicken Piccata
> > >> Chicken Marsala
> > >> Lemon Chicken Scaloppine with Artichokes
> > >> Chicken Saltimboca
> > >> Chicken Parmesan with Fresh Tomato Sauce
> > >> Chicken Cordon Bleu
> >
> > >> Just to name a few
> >
> > > Yes. *There are a lot of recipes but as I said, Angela won't eat any of
> > > them. *She only likes plain chicken. *No cheese, no coating of any kind, no
> > > sauce, no other meats mixed with. *No vegetables mixed with. *Now she did
> > > eat the Chicken Vesuvio which does have vegetables and a sauce but after she
> > > discovered the wine, she refused to eat it and it is no good without the
> > > wine. *Plus it has potatoes which I think are vital to the way the dish
> > > comes out and she can't have those now.
> >
> > oh good lord, who the heck cares what angela will eat, or what meat you
> > can't touch? *I'll bet neither of you is underweight, and with a simple
> > vitamin each day, I'm sure she's not malnourished in any way. *I didn't
> > see a "paging Julie Bove to the thread so she can cook Angela Chicken" in
> > the Subject line...
> >
> > man, when I was kid, I ate what my mom cooked, or I didn't eat at all. *I
> > didn't die, I wasn't malnourished, I grew up just fine. *None of this
> > Short-Order Cook nonsense, or catering to some family members whims. *"you
> > don't like it, you don't have to eat it."
>
> {Like}

I get tired of her interjecting personal and family dislikes and
aversions into every thread too. It stops the conversation every time
she directs it to her situation. It would be one thing if she was the
OP and listed all the things we can't mention initially, because we
don't take notes on her personal situation, but she constantly
redirects threads to herself which is annoying as all get out. In
this thread, nobody cares what Angela will or won't eat or what Julie
has an intolerance to.

--
Food is an important part of a balanced diet.

On Tue, 08 Jan 2013 19:48:09 -0600, Janet Wilder
> wrote:

> On 1/8/2013 8:10 AM, jmcquown wrote:
> > I'm starting a list of ways to use boneless, skinless chicken breast
> > halves. Just flipping through *one* section of the cookbook '365 Ways
> > to Cook Chicken' compiled by Cheryl Sedaker.
> >
> > Chicken Piccata
> > Chicken Marsala
> > Lemon Chicken Scaloppine with Artichokes
> > Chicken Saltimboca
> > Chicken Parmesan with Fresh Tomato Sauce
> > Chicken Cordon Bleu
> >
> > Just to name a few
> >
> > Jill
>
> Chicken with olives.

Is that the Moroccan one with preserved lemons?

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Wed, 9 Jan 2013 07:37:49 -0800 (PST), spamtrap1888
> > wrote:
>
>> On Jan 8, 7:34 pm, barbie gee > wrote:
>> > On Tue, 8 Jan 2013, Julie Bove wrote:
>> > > jmcquown wrote:
>> > >> I'm starting a list of ways to use boneless, skinless chicken breast
>> > >> halves. Just flipping through *one* section of the cookbook '365
>> > >> Ways
>> > >> to Cook Chicken' compiled by Cheryl Sedaker.
>> >
>> > >> Chicken Piccata
>> > >> Chicken Marsala
>> > >> Lemon Chicken Scaloppine with Artichokes
>> > >> Chicken Saltimboca
>> > >> Chicken Parmesan with Fresh Tomato Sauce
>> > >> Chicken Cordon Bleu
>> >
>> > >> Just to name a few
>> >
>> > > Yes. There are a lot of recipes but as I said, Angela won't eat any
>> > > of
>> > > them. She only likes plain chicken. No cheese, no coating of any
>> > > kind, no
>> > > sauce, no other meats mixed with. No vegetables mixed with. Now she
>> > > did
>> > > eat the Chicken Vesuvio which does have vegetables and a sauce but
>> > > after she
>> > > discovered the wine, she refused to eat it and it is no good without
>> > > the
>> > > wine. Plus it has potatoes which I think are vital to the way the
>> > > dish
>> > > comes out and she can't have those now.
>> >
>> > oh good lord, who the heck cares what angela will eat, or what meat you
>> > can't touch? I'll bet neither of you is underweight, and with a simple
>> > vitamin each day, I'm sure she's not malnourished in any way. I didn't
>> > see a "paging Julie Bove to the thread so she can cook Angela Chicken"
>> > in
>> > the Subject line...
>> >
>> > man, when I was kid, I ate what my mom cooked, or I didn't eat at all.
>> > I
>> > didn't die, I wasn't malnourished, I grew up just fine. None of this
>> > Short-Order Cook nonsense, or catering to some family members whims.
>> > "you
>> > don't like it, you don't have to eat it."
>>
>> {Like}
>
> I get tired of her interjecting personal and family dislikes and
> aversions into every thread too. It stops the conversation every time
> she directs it to her situation. It would be one thing if she was the
> OP and listed all the things we can't mention initially, because we
> don't take notes on her personal situation, but she constantly
> redirects threads to herself which is annoying as all get out. In
> this thread, nobody cares what Angela will or won't eat or what Julie
> has an intolerance to.

Angela is her life. Take it or leave it. No one is forcing you. If
kindness is not a virtue, it ought to be



--
--
http://www.shop.helpforheroes.org.uk/

On 2013-01-09, Ophelia > wrote:

> Health problems can cause a lot of damage

Yep. I recently succumbed to plantar fascitis. Sounds like a Nazi
gardening fungus, but turns out to be fat-guy-with-sore-foot. Long
term relief is to simply lose weight. Like life wasn't hard enough
and and I hadda go and give up booze. Eating was the only fun thing
left. But, I gotta do it. This gimpin' around sucks worse
than going hungry. Not gonna be easy while I try and feed Mom like a
horse, yet eat like a bird, myself. Ain't life fun!

nb

On Tuesday, January 8, 2013 5:12:07 PM UTC-6, Julie Bove wrote:
> "Ophelia" > wrote in message
>
> ...
>
> >
>
> >
>
> > "Janet" > wrote in message
>
> > ...
>
> >> In article >, lid
>
> >> says...
>
> >>
>
> >>>
>
> >>> Is part of it that she likes to keep super slim because of the dancing?
>
> >>
>
> >> Do try to keep up; anybody would think you never read Julie's posts.
>
> >> Far from being "superslim" the poor kid is very overweight.
>
> >
>
> > I was speaking to the engine, not the oil rag. When I want your nasty and
>
> > vindictive opinion, I will ask for it.
>
>
>
> Heh!

You "ask for it" almost every time you post. "The poor kid" is a complete mess, and the only reason she doesn't hate you for letting her get that way is that she's as stupid as she is fat. Maybe she does hate you, and the only thing keeping her from killing you is that she knows that no one else would patronize her sorry ass the way you do.

--Bryan

On Tuesday, January 8, 2013 6:11:17 PM UTC-6, Dave Smith wrote:
> On 08/01/2013 6:42 PM, notbob wrote:
>
> > On 2013-01-08, jmcquown > wrote:
>
> >
>
> >> I prefer thighs myself, but over the years I've put boneless skinless
>
> >> breasts to the test and most came out very tasty.
>
> >
>
> > The problem with chkn brsts is they tend to be dry. The trick is
>
> > cooking them while retaining some internal moisture. The way I do it
>
> > it to pan fry jes enough to put some brown on the meat, then bake at 325F for
>
> > about 20-25 mins. Thoroughly cooked, yet moist. I'm happy with some
>
> > creole spice and S&P. One might even pull out of oven and return to
>
> > stovetop and make a wine reduction sauce.
>
> >
>
>
>
>
>
> The trick can be described as to cook them without overcooking. Chicken
>
> breast meat can be nice and tasty and tender when cooked properly, but
>
> it gets dry and tough when overcooked. I know that a lot of people do
>
> not like chicken dark meat, which I consider to the their problem, but I
>
> find that chicken legs to be very resistant to overcooking. You can
>
> cook the daylights out of them and get a crisp skin, but the meat will
>
> still be nice and juicy.

I love drumsticks. Nothing is better for floured fried chicken, though I'd rather have wings naked fried.

--Bryan

On Tuesday, January 8, 2013 5:31:31 PM UTC-6, jmcquown wrote:
> On 1/8/2013 3:05 PM, Ophelia wrote:
>
> >
>
> >
>
> > "Janet" > wrote in message
>
> > ...
>
> >> In article >, lid
>
> >> says...
>
> >>
>
> >>>
>
> >>> Is part of it that she likes to keep super slim because of the dancing?
>
> >>
>
> >> Do try to keep up; anybody would think you never read Julie's posts.
>
> >> Far from being "superslim" the poor kid is very overweight.
>
> >
>
> > I was speaking to the engine, not the oil rag. When I want your nasty
>
> > and vindictive opinion, I will ask for it.
>
>
>
> I did NOT start this thread so people would make fun of Julie. I was
>
> trying to start a discussion based on boneless skinless chicken breasts.
>
> In the other not so nice thread I mentioned having a lot of recipes
>
> for chicken breasts. That's why I started this thread.
>
>
>
> I prefer thighs myself, but over the years I've put boneless skinless
>
> breasts to the test and most came out very tasty.
>
Luckily, my son like chicken breast, because except for making soup, I have little use for it. I do love the flavor it gives broth.
>
> Jill

--Bryan