"sf" > wrote in message
...
> On Sun, 6 Jul 2014 15:49:07 -0700, "Julie Bove"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> >
>> > Yes, he made it more complicated than it actually is. For real
>> > convenience, buy a grocery store rotisserie chicken. Eat the dark
>> > meat for dinner and slice the white meat for sandwiches.
>>
>> While convenient perhaps, those things usually have stuff in them that a
>> lot
>> of people don't want to eat. Like soybean oil.
>
> I don't think the OP cares or else he would be a better cook at this
> point.

I would think he does as he said he doesn't want cold cuts.

In article >,
says...
>
> Julie Bove wrote: The Philosophy of Julie Bove
>
> > I still can't bring myself to eat juicy meat. So mostly I just don't eat much meat.
>
>
>
> Sounds like a life philosophy to me. Good one. Trying too hard to like things is a worthless chore, I think.

Not one that Julie has much experience of:-)

Janet UK

On Monday, July 7, 2014 12:35:45 AM UTC-4, Nellie wrote:
> On Sunday, July 6, 2014 2:48:07 PM UTC-7, Nancy Young wrote:
>
> > On 7/6/2014 5:40 PM, Janet Bostwick wrote:
>
> >
>
> > > On Sun, 6 Jul 2014 11:42:19 -0700 (PDT), Kalmia
>
> >
>
> > > > wrote:
>
> >
>
> >
>
> >
>
> > >> I'd just do a whole fryer, skin on, in a 350 oven for about
>
> >
>
> > >> so many minutes per pound ( look at mins per pound on the package.)
>
> >
>
> > >> l your rack and pan first so that cleanup isn't a fearsome nightmare.
>
> >
>
> > >> This is an easy frugal to yield all sorts of meat. I sprinkle some
>
> >
>
> > >> tarragon in the cavity, and insert some garlic gloves.
>
> >
>
> > >
>
> >
>
> > > Absolutely. Whole chicken yields a lot of good uses, plus it sells
>
> >
>
> > > around here for about $1 per pound and boneless, skinless sells for
>
> >
>
> > > over $3. I've never used garlic gloves; I'll try them on my next
>
> >
>
> > > chicken ;o)
>
> >
>
> >
>
> >
>
> > You absolutely can't beat garlic gloves. I'd like to get
>
> >
>
> > my hands on those today.
>
> >
>
> >
>
> >
>
> > nancy
>
>
>
>
>
>
>
> Ahahaha, good catch and wordplay!!!
>
>
>
> Nellie

Just gettin' old, Nellie, just gettin' old.

On Sun, 6 Jul 2014 22:45:56 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Sun, 6 Jul 2014 15:49:07 -0700, "Julie Bove"
> > > wrote:
> >
> >>
> >> "sf" > wrote in message
> >> ...
> >> >
> >> > Yes, he made it more complicated than it actually is. For real
> >> > convenience, buy a grocery store rotisserie chicken. Eat the dark
> >> > meat for dinner and slice the white meat for sandwiches.
> >>
> >> While convenient perhaps, those things usually have stuff in them that a
> >> lot
> >> of people don't want to eat. Like soybean oil.
> >
> > I don't think the OP cares or else he would be a better cook at this
> > point.
>
> I would think he does as he said he doesn't want cold cuts.

Cold cuts implies he buys lunch meat from the deli.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On 7/6/2014 8:35 PM, sf wrote:
> I don't think the OP cares or else he would be a better cook at this
> point.

Why would you say that? At what "point" does someone become a better cook?

He wrote in the original post:

"I want to cook the meat then use it over the next 5 or 6 days
for making chicken breast sandwiches on a plate surrounded by sliced
cucumber, blanched cold brocoli, roma tomatos, cucumbers, and avacado.
I don't have a thermometer. I know this is simple stuff, but I have
been using the stove top for many years, using the oven rarely, and even
then only for broiling."

He's asking for opinions/options. Oven or still stove-top is sort of
what I got out of the question. I'd go with the stove-top. I'd also
chill the chicken breasts (prior to cooking) in the freezer for a while
to make for easy slicing into cutlets.

Then again, I don't understand cooking a bunch of chicken ahead of time
for sandwiches in the scenario he described. It sounds like he's
planning to cook them for multiple people over the course of 5-6 days.
It's difficult to tell.

Jill

On 2014-07-07 12:44 PM, jmcquown wrote:
>
> Why would you say that? At what "point" does someone become a better cook?
>
> He wrote in the original post:
>
> "I want to cook the meat then use it over the next 5 or 6 days
> for making chicken breast sandwiches on a plate surrounded by sliced
> cucumber, blanched cold brocoli, roma tomatos, cucumbers, and avacado. I
> don't have a thermometer. I know this is simple stuff, but I have been
> using the stove top for many years, using the oven rarely, and even then
> only for broiling."

Then he went on to ask for advice on slicing it...." Once the meat has
been fridged and cooled and it's time for cutting each day, how would
you recommend I cut it? I was thinking for sandwiches, cumbersome as it
sounds, it might be nicer to slice the meat lengthwise, ..."


> Then again, I don't understand cooking a bunch of chicken ahead of time
> for sandwiches in the scenario he described. It sounds like he's
> planning to cook them for multiple people over the course of 5-6 days.
> It's difficult to tell.
>
Why not? If you like chicken sandwiches it is handy to have some
cooked chicken breast on hand. I would not go to the expense of buying
boneless skinless chicken for that. Large breasts with bone and skin
are a lot cheaper. We often roast whole chickens with the intent of
having cold leftovers for sandwiches or chicken salad.

On Mon, 07 Jul 2014 12:44:28 -0400, jmcquown >
wrote:

>On 7/6/2014 8:35 PM, sf wrote:
>> I don't think the OP cares or else he would be a better cook at this
>> point.
>
>Why would you say that? At what "point" does someone become a better cook?
>
>He wrote in the original post:
>
>"I want to cook the meat then use it over the next 5 or 6 days
>for making chicken breast sandwiches on a plate surrounded by sliced
>cucumber, blanched cold brocoli, roma tomatos, cucumbers, and avacado.
>I don't have a thermometer. I know this is simple stuff, but I have
>been using the stove top for many years, using the oven rarely, and even
>then only for broiling."
>
>He's asking for opinions/options. Oven or still stove-top is sort of
>what I got out of the question. I'd go with the stove-top. I'd also
>chill the chicken breasts (prior to cooking) in the freezer for a while
>to make for easy slicing into cutlets.
>
>Then again, I don't understand cooking a bunch of chicken ahead of time
>for sandwiches in the scenario he described. It sounds like he's
>planning to cook them for multiple people over the course of 5-6 days.
>It's difficult to tell.
>
>Jill
I often opt for the Costco rotisserie chicken. Drums and thighs for
dinner, breast to follow for sandwiches.
Janet US

On 2014-07-07 2:24 PM, Janet Bostwick wrote:

> I often opt for the Costco rotisserie chicken. Drums and thighs for
> dinner, breast to follow for sandwiches.
>

I don't do Costco but I have been known to pick up rotisserie chickens
ate local grocery stores. I can have a nice hot chicken dinner when I
get home and they leftovers are great cold.

On Monday, July 7, 2014 1:45:56 AM UTC-4, Julie Bove wrote:


> I would think he does as he said he doesn't want cold cuts.


Of course I care. I wouldn't have sent the post otherwise. But my situation is odd, I realize. I can cook a bit, but I'm more a prepper. I'm proud of some of the stuff I sling together. But I don't know it all. In some ways I'm plain ignorant.

All my life - I'm 67 now - I have lived in furnished apartments. In L.A. they were all gas stoves. I preferred that. Here they are all electric. Mine is really old and kind of dirty. I've cleaned it - a few times, years ago - and it doesn't take long to get dirty again. I even had to tear out a mandatory smoke alarm that would go off every time I used the oven. Hah hah.

So my expertise with oven cooking is limited. I have made decent meats of all sorts of the stove top, even boiling. Especially for stews, they turn out very good, as I am one who believes that to make a good stew it is not necessary for everything to be made in the same pot.

Anyway, years ago I used to broil chicken breasts in the gas stove - 20 minutes per side - skin on, bone in - bone side first - and they were always great rubbed in olive oil, lemon juice, and crushed garlic. I think I'll try that here. But I'm telling you, things just don't turn out the same in electric stoves as they do with gas. That's my excuse and I'm sticking with it. Yes, I came here asking questions and I received many answers and I'm grateful. But comments that imply I don't care or am just looking for attention or whatever, yes, they are way off base. Anyway, I'll make out. I'm going to use the chicken with bone in. I find that if the bone is removed while the chicken is still hot it comes out easier. I have done that - boiled chicken, then held it under cold water to remove the bone, carefully, leaving the chicken in one big slab for cutting. I appreciate your comments and those of others.

TJ

On Monday, July 7, 2014 1:45:56 AM UTC-4,


> I would think he does as he said he doesn't want cold cuts.


I have, as suggested, used store bought rotesserie chicken. It was ok to eat as is. But I think it would be horrible for sandwiches. I'm not much of a sandwich person anyway, so I think I'll go with the plate and a roll in hand. I prefer that method.

Mainly I'm responding to your cold cuts response. I like them (sometimes) but surely would not want to live on them. I'd love to perform a blindfold test on people, giving them sandwiches with processed ham, chicken, turkey, or beef - and see if they can tell me which meat they're eating. I'm betting a lot of people could not. And the real meat - breasts and so forth that have been pumped with too much brine solution (or any at all), while not considered processed meats, or cold cuts, certainly do come close. But stuff from the deli, I maintain that most people with blindfolds on - or not looking and using the 'honor system' - would not be able to tell the difference between many cold cuts. I'm going to broil the chicken, remove from the bone, keep on some browned skin, cut into chunks on a platter, and surround with cold cut up veggies. Thanks.

TJ

sf wrote:

> Cold cuts implies he buys lunch meat from the deli.



I have eaten cold cuts but do not make a habit of it. A nice coldcut sandwich has a nice nostalgic ring to it, might even taste good, but I'd rather eat real meats. I merely said I prefer my chicken or turkey (for sandwiches), kind of dry and not over infused with solution. I am not a huge cold cuts guy. I'm from Allentown Pa where the Hoagie is King. As a kid I loved them - the bread was outstanding. Steak sandwiches too - better than anything I ever got in Philly. In L.A. I used to go to Greenblatts and Canters Deli where they always had a bone-in turkey and bone-in beef roast set up. That was real meat but it was bought in a deli. You don't see too many of those around here, maybe none. Nope, I am not a cold cuts guy.

TJ

jmcquown wrote:

> Then again, I don't understand cooking a bunch of chicken ahead of time
>
> for sandwiches in the scenario he described. It sounds like he's
>
> planning to cook them for multiple people over the course of 5-6 days.
>
> It's difficult to tell.

Explanation. I cook or prepare foods to be eaten 5 or 6 days in a row. I prep. I've been doing it for years. When I tell this to people, many go, "Ewwwww, I could never eat the same thing 5 days in a row", yet every day these same people sit down to bacon and eggs and hashbrowns for breakfast.

Yes, I cook the meat and put in the fridge to be cut cold. I make cold pasta salads with veggies kept fresh and clean in a container in the fridge. Pasta, separate container, same with whatever meat I'm using. It's a good method, one day's work and it's over. And it's healthy. And tasty. I was simply asking if roasting the meat, chicken, might give it a bit less of a watery feel, a bit more dry, kind of like turkey the day after thanksgiving when it's used on sandwiches and it's kind of nice and dry.

Thanks, TJ

On 7/6/2014 1:50 PM, Brooklyn1 wrote:

>
> Skinless/boneless chicken breasts don't bake well, they'll turn out
> dry and tough. I would slice each into cutlets, season and quickly
> saute. You can dust with seasoned flour or apply a light breading.
> Slice as thick or thin as you like:
> http://i59.tinypic.com/e7hqoh.jpg
> Great in sandwiches, especially chicken parm:
> http://i62.tinypic.com/10dtv6g.jpg
> Can even freeze after cooking.
>

Presentation! Where?

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

Dave Smith wrote:

> Why not? If you like chicken sandwiches it is handy to have some
>
> cooked chicken breast on hand. I would not go to the expense of buying
>
> boneless skinless chicken for that. Large breasts with bone and skin
>
> are a lot cheaper. We often roast whole chickens with the intent of
>
> having cold leftovers for sandwiches or chicken salad.


Thank you, that is exactly what I meant. But the truth is, while I had sandwiches in mind, I'm not really a huge sandwich person, more of a platter guy who likes an occasional sandwich. I will go with the bone-in, skin-on variety of breasts, not the whole bird. I've done it before, it's just been a while and confidence needed a boost. And nothing I make in this old electric stove (furnished apt.), nothing comes out as good as it did when I lived out west and they had gas stoves. Thanks to all.

TJ

Great point. Could anyone tell the difference between Buddig ham and Buddig turkey. I bet not. They both smell like sewage.

I think your better off just doing your chicken breasts. Good man!

We dont eat stuff like that..but fresh meat raw or cooked is sorta like what Uncle Ben said. "Fish and visitors stink in three days." Eat in in three days in other words.

Gorio wrote:

> Great point. Could anyone tell the difference between Buddig ham and Buddig turkey. I bet not. They both smell like sewage. I think your better off just doing your chicken breasts. Good man!


I bought breasts with skin and bone. That's what I always used years ago. It's like I almost forgot. I'm going to broil them 20 minutes per side, bone side first. I did that decades ago and it was good. I'll try baking next time.

I am very pleased to hear your comments regarding cold cuts. I like a cold cut sandwich every now and then, like a treat, something nostalgic about it. Also, I am no health zealot. I watch what I eat but do not ex anything out such as all sugars, all fats, all carbs, blah blah blah. That's not me. Still, I must admit that only do ultra processed meats taste bad, the texture is all wrong. That is why people would have a hard time telling one from the other in a blindfold test.

You are correct, it's all the same. The stuff they add to the products overwhelms them to the point where the original product is discernible only because it has a label. "Oh look, turkey." Slip them a pack of ham with switched labels and they won't know the difference. Neither would I.

TJ

Dave Smith wrote:

> Then he went on to ask for advice on slicing it...." Once the meat has


Dave, I read your post the first time, but did not see the part above. It was there, I just thought it was something from another person's response. But tonight I checked in to see if anything new arrived before this thread finally dies a justified death. I saw your post and noticed the part I pasted above. I want to talk about that - chew the fat, if you will, since this is a food group.

Words are interesting. We tend to think they're automatic. But they are flawed. Expressing one's self with words is not as easy it sometimes looks. Any word can be challenged. Any expression interpreted a different way. In fact, every time one reads something, they are interpreting. It must be done. Because words are not perfect.

So, after all that, to the point...... Ahem. The way you swung into mentioning that I'd ask about how to slice meat, that took some interpretation from me, and what I came up with was a sort of sarcasm (which is fine with me - just saying that if you intended it, you succeeded) - a sort of sarcasm - that bordered on animosity. There was a certain lynch mob sound to it. Like a group of people talking about me and my audacity. "Do you know what he did? He actually had the nerve to..........", whatever. And the other person says, "Not only that, he then went on to............"

See what I mean Dave? I loved it. I enjoyed it. Intended or not, looking at the phrase, don't you think it has a certain 'animus' to it. First time ever using that word, which is why I put it in quotes. Anyway, intended or not, I loved that part of your post. It kept my brain busy for a while. Now I'm starting to get hungry. Think I'll slice up some turkey. But first, "Dave - can you tell me the best way to..............", whatever. Thanks, I am serious, I enjoyed writing this screed and as usual am hitting the send button without reading it first.

TJ

bigwheel wrote:

> We don't eat stuff like that..but fresh meat raw or cooked is sorta like what Uncle Ben said. "Fish and visitors stink in three days." Eat in in three days in other words.


Wheel (you don't mind if I leave out the "Big", do you?), I appreciate your post and enjoyed it. But I have to disagree. I could be wrong, but I believe that properly contained meats already cooked can last 6 days without going bad. And by bad I mean even the unseen kind of bad, where people get sick and don't know why. I say that because I've been using the 5 days refrigerated, already cooked meat method and, as far I know, have never been sick from it. But yes, there is a point where one is pushing it. There is also a point where a starving man in the desert - or a loony on the big city streets - or anybody, might look at a piece of meat that is green and has mold all over it, with little spots where the mold is weak and you can see through it and see the meat - there is a point where you will not only eat that meat but kill to see who gets first bite. I'm betting on you Bigwheel. When it comes to the hunger brawls, my money is on Da Big Wheel.

TJ

Ok..well if aint kilt you yet..it should be ok. My Daddy said back during WW II in Merry Olde Englan they would hang a chunk of some type of quartered up mammal critter from the ceiling in the living room with a rope and leave it a long time. They would not touch it till it got "high"...that is what the men ate. The wimmen and little chillins ate crackers. Now you aint one of them bloomin limeys now are ya?

bigwheel wrote:

> Ok..well if aint kilt you yet..it should be ok. My Daddy said back
>
> during WW II in Merry Olde Englan they would hang a chunk of some type
>
> of quartered up mammal critter from the ceiling in the living room with
>
> a rope and leave it a long time. They would not touch it till it got
>
> "high"...that is what the men ate. The wimmen and little chillins ate
>
> crackers. Now you aint one of them bloomin limeys now are ya?

Nah, I prefer my meat in the fridge, not hanging on a rope at room temperature. But I can see it as a good poor-man's way of curing meat. I suppose in a way it cooks as it hangs there. But you've got to let it go a while. When the kids get hungry and cry, "Daddy, Daddy, can we have some meat soon?", Daddy responds, "Gonna have to wait a bit, it's not dead enough yet." Too much life in dead meat is trouble. Gotta give it some time. As for me though, I'm talking about 6 days in the fridge. Man, what an addiction that is - the fridge. Electricity in all forms, we rely on it a lot. If it ever goes down nationwide, oh man, within a week pure chaos would reign. Then guys like you, Bigwheel - I can tell - guys like you will reign like kings.

TJ - Mayor of Raw Town USA

TJ

Sure dont look forward to the day the commie liberals and muslims shut down the power grid. Its gong to be rough.

bigwheel wrote:


> Sure dont look forward to the day the commie liberals and muslims shut down the power grid. Its gong to be rough.


Let's leave politics out of it. How about just a major overload of energy that blows out the whole system? Yes, it would be rough. The survivalists would think they have it made. They have guns, they know how to hunt, live in the wild, all that stuff. But even they will not be ready for the massive influx of city folks fleeing the terror of roving big city gangs of thrill seeking (and hungry) young punks.

In short order the stores will all be looted. Everything gone. Then the animals in the wild will be hunted to extinction. Cannibalism will ensue.

What I'm trying to say, Bigwheel, is, you gotta be prepared. I have always been one to prepare. In my 20s I spent an hour each day wearing a blindfold and walking around as if I were blind, learning how to deal with in case I ever lose my sight.

I wore plugs in my ears for an hour each day to practice up for the day I might go deaf.

Same with cannibalism. I've been eating lots of raw bugs and other creatures to acclimate myself to a rough eating style when things go south. Preparation is key. Are you with me?

I will now pretend I have no internet, to prepare for the day when this one breaks down and I don't have the cash to buy another one. Rehearse for the future. Be ready. Like me.

Follow me!

TJ

I put my trust in the Lord. I aint eating no bugs. Thanks anyway.

Bigwheel, I will see you in other threads from time to time. This thread has too many posts and I'm having a hard time getting in, takes forever with this dialup service I've got. It's a good exercise for the patience.

When working up to survival mode, preparing for the day society falls apart and cannibalism rules - start slow, with small dead bugs hidden under chocolate or fried in flour - if you can find a spot to cook without being gang-rushed for your food. Start with dead bugs, then progress to live ones, slowly working your way up to taking the final plunge - eating dead human flesh. Or if things get really bad and competition is ultra brutal and it's hard to find another human to eat. If you spot one and manage to take it down, you will not have the comforts of cooking it or preparing it any way that will draw in other hungry hunters. Not only will you need to eat your dead humans raw, you will sometimes need to quickly eat them while they're still alive - eating quickly, then moving on before other food starved creatures descend on your victim.

Prepare now,

TJ