In article >,
says...
>
> On Tue, 1 Sep 2015 14:05:08 +0100, Janet > wrote:
>
> >In article >,
> >says...
> >>
> >> On Mon, 31 Aug 2015 21:21:56 -0400, Ed Pawlowski > wrote:
> >>
> >> >On 8/31/2015 6:04 PM, Julie Bove wrote:
> >> >>
> >> >> I don't have a chest freezer and PUD did tell us that if our power was
> >> >> out for over 4 hours to toss the food. I could tell by the softness of
> >> >> the cheese and the sorbet that it was no longer good. I wasn't taking
> >> >> chances with the other stuff.
> >> >
> >> >They must get a kickback from the grocers.
> >>
> >> What the hell can happen to food in four hours? Especially in a
> >> freezer... Their guidelines are unbelievably over the top.
> >
> > Their guidelines were not about freezer food. See other post with the
> >gusidance showing a 10 degree rise in Julies freezer temp meant the food
> >in it was still perfectly safe , advising her to just refreeze it.
> >
> >
> > This sort
> >> of thing makes me laugh, as I routinely hang sheep and deer carcases
> >> for four five days (not in summer of course) in the shed before
> >> butchering. I do poultry and rabbit for 24 hours the same way.
> >> Never a problem.
> >>
> >> >Food should not be in the danger zone for more than 4 hours. Given the
> >> >starting point, it is hours before it gets to 40. My freezer is not a
> >> >chest either but it has gone well over 12 hours with no problem.
> >>
> >> I've noticed that modern freezers, whilst more energy efficient (when
> >> running) don't seem to be as well insulated as the older, heavier
> >> freezers of years gone by.
> >
> > My current fridge freezer (highest available efficiency rating, and
> >frost free, never needs defrosting) is only a couple of years old and I
> >notice the exact opposite; the insulation may be thinner but its
> >efficiency is much superior to any previous ones we've owned (especially
> >around the door seals).
>
> I wish I could say that about the last chest freezer I bought, roughly
> 3 years ago. As an experiment, I tried running it through a timer - 15
> minutes on - 30 mins off (and other variations). With the digital
> thermometer probe in the freezer, I could watch the freezer warming up
> quite alarmingly within 10 minutes or so, and this wasn't in hot
> weather either. I've seen other freezers powered off elsewhere and
> been surprised how quickly they start to defrost.
>
> What brand of fridge freezer do you have?

It's an upright 2-door, made by Blomberg, it's German.

Janet UK

In article >,
says...

> There was something interesting though
> to be completely cut off, long, dark evenings and a completely
> different life style. One night for want of anything else to do I sat
> out on the sun deck and kept hearing this strange noise. Finally
> realised there were pilot whales in the bay and the noise was them
> surfacing and breathing.

Wonderful! I am still waiting to see a whale from here (they have been
seen, just not by me).

Someone in the village told J there were 12 basking sharks in our bay
yesterday ...we missed them :-(

Janet UK

On 9/2/2015 9:54 AM, Gary wrote:
> Nancy Young wrote:
>>
>> Janet wrote:
>>> When you wash an egg,that cuticle barrier is removed, so any
>>> salmonella on the shell or in the washing water can now penetrate the
>>> thousands of pores in the shell and get inside the egg.
>>
>> The problem is that salmonella can be inside the egg, assuming you
>> don't put a cleaned egg in a salmonella containing environment somehow,
>> you're not going to get it from the shell.
>
> Bottom line with all this egg scare... I keep mine refrigerated and
> I've never had a problem. I'll just keep on doing the same. Eggs don't
> concern me. :-D

I don't personally feel scared by eggs. Famous last words.

I wash my hands after handling chicken, just like anyone else
should, and how they're always reinforcing on cooking shows.
I don't wash my hands after handling eggs, nor do I see that
on tv, and I don't always cook them solid, either. I like a
fried egg now and then, somewhat runny.

nancy

In article >,
says...
>
> On 9/2/2015 6:34 AM, Gary wrote:
>
> > Worse ever (or so far) here was loss of electricity for 3 full days.
> > How boring it was.
>
> Try 11 days, what a drag. I was very happy to have a book
> light so I could keep myself occupied after dark with a book
> or a puzzle. Candlelight only goes so far.

These days you can get excellent LED battery and wind-up camping
lights far brighter than candles.

Janet UK.

On 2015-09-02 11:29 AM, Janet wrote:

> These days you can get excellent LED battery and wind-up camping
> lights far brighter than candles.
>
>
Last week I was in the hardware store and could not resist testing an
LED light stick that is about the size of a marker. It has 1 AAA battery
and a half dozen LEDs. It almost blinded me. I could not resist buying it.

"Nancy Young" wrote in message ...

On 9/2/2015 9:54 AM, Gary wrote:
> Nancy Young wrote:
>>
>> Janet wrote:
>>> When you wash an egg,that cuticle barrier is removed, so any
>>> salmonella on the shell or in the washing water can now penetrate the
>>> thousands of pores in the shell and get inside the egg.
>>
>> The problem is that salmonella can be inside the egg, assuming you
>> don't put a cleaned egg in a salmonella containing environment somehow,
>> you're not going to get it from the shell.
>
> Bottom line with all this egg scare... I keep mine refrigerated and
> I've never had a problem. I'll just keep on doing the same. Eggs don't
> concern me. :-D

I don't personally feel scared by eggs. Famous last words.

I wash my hands after handling chicken, just like anyone else
should, and how they're always reinforcing on cooking shows.
I don't wash my hands after handling eggs, nor do I see that
on tv, and I don't always cook them solid, either. I like a
fried egg now and then, somewhat runny.

===============

When I am handling chicken, I have a sink full of hot soapy water ready so
that I can wash my hand and implements often. I don't take any chances.
With eggs? I don't even think about them. Like you I cook them however we
like them.


---
http;//www.helpforheroes.org.uk

On Tue, 1 Sep 2015 23:38:13 -0500, Sqwertz >
wrote:

>On Tue, 1 Sep 2015 16:32:45 -0400, Nancy Young wrote:
>
>> On 9/1/2015 12:21 PM, Sqwertz wrote:
>>> On Tue, 1 Sep 2015 13:46:17 +0100, Janet wrote:
>>>
>>>> UK does not permit eggs to be washed before sale, and UK supermarkets
>>>> do not refrigerate eggs. THose are two of the reasons why the UK
>>>> incidence of salmonella from eggs is a miniscule fraction of the USA
>>>> incidence of salmonella from eggs.
>>>
>>> Washing eggs has very little to do with salmonella contamination.
>>
>> It's not like they then dip them with salmonella water. It doesn't
>> spontaneously generate out of the air.
>
>Egg-laying hens are much safer than the chickens wer use for meat.
>It's the chicken *meat* that gets swirled around and bathed in
>salmonella.

When egg laying hens stop laying they are used for meat too;
stew/soup. Chicken used for meat are actually safer than eggs when
cooked to the correct temperature, the problem is that many eggs are
eaten before fully cooked. I think most of the salmonela problem is
from improper handling and cooking by the consumer. I used to go to
local events around here where grilled chicken is served and invaribly
it's not fully cooked, I no longer participate at those local
functions. I'm very careful at home with poultry, and that's another
reason why I prefer to buy whole chickens and disjoint them myself, I
make smaller parts so they're fully cooked internally, and without
over cooking the exterior... that's why I slice those skinless
boneless chicken breasts into cutlets, makes it easy to fully cook
throughout without over cooking the outside.

Gary wrote:
>Ophelia wrote:
>>
>> We have two gennies ... one petrol and one diesel. As for keeping cash
>> handy, 'always being prepared' is D's middle name)
>
>"always being prepared" is a very strange middle name.
>Mine is just "Robert"

D is a boy scout. I don't have a middle name, my folks were too poor.

On 9/2/2015 11:29 AM, Janet wrote:
> In article >,
> says...
>>
>> On 9/2/2015 6:34 AM, Gary wrote:
>>
>>> Worse ever (or so far) here was loss of electricity for 3 full days.
>>> How boring it was.
>>
>> Try 11 days, what a drag. I was very happy to have a book
>> light so I could keep myself occupied after dark with a book
>> or a puzzle. Candlelight only goes so far.
>
> These days you can get excellent LED battery and wind-up camping
> lights far brighter than candles.

I did get one, after the fact, naturally. Would have come in
handy, if I had any inkling the hurricane would be so bad, I'd
have it on hand.

I looked until I found one that could be recharged using the car
'lighter' or by winding it up.

My book light is also LED and put out a surprising amount of light
for a teeny thing, and I was stocked up on batteries for it.

nancy

"Brooklyn1" > wrote in message
...
> Gary wrote:
>>Ophelia wrote:
>>>
>>> We have two gennies ... one petrol and one diesel. As for keeping cash
>>> handy, 'always being prepared' is D's middle name)
>>
>>"always being prepared" is a very strange middle name.
>>Mine is just "Robert"
>
> D is a boy scout. I don't have a middle name, my folks were too poor.

He used to be for a very short time but they threw him out, he didn't think
they were doing enough camping. They seemed to think he was too intents
.....

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

> wrote in message
...
> On Wed, 2 Sep 2015 09:52:35 -0400, Nancy Young
> > wrote:
>
>>On 9/2/2015 6:34 AM, Gary wrote:
>>
>>> Worse ever (or so far) here was loss of electricity for 3 full days.
>>> How boring it was.
>>
>>Try 11 days, what a drag. I was very happy to have a book
>>light so I could keep myself occupied after dark with a book
>>or a puzzle. Candlelight only goes so far.
>>
>>nancy
>>
> Yes, you see old movies and someone lights a candle and the whole room
> is illuminated, well it ain't so, I found one candle in the room was
> like a drop of water ~

We have all kinds of windey up lamps. Have a look in the camping shops)

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

"Gary" > wrote in message ...
> Nancy Young wrote:
>>
>> Janet wrote:
>> > When you wash an egg,that cuticle barrier is removed, so any
>> > salmonella on the shell or in the washing water can now penetrate the
>> > thousands of pores in the shell and get inside the egg.
>>
>> The problem is that salmonella can be inside the egg, assuming you
>> don't put a cleaned egg in a salmonella containing environment somehow,
>> you're not going to get it from the shell.
>
> Bottom line with all this egg scare... I keep mine refrigerated and
> I've never had a problem. I'll just keep on doing the same. Eggs don't
> concern me. :-D

Me either, but then so very many things don't concern me. :-)

Cheri

On 2015-09-02 12:28 PM, Brooklyn1 wrote:

> When egg laying hens stop laying they are used for meat too;
> stew/soup.

So true. The chickens raised primarily as meat are only on this earth
and in the filth of a chicken barn for a limited amount of time. The
layers are around for a heck of a lot longer, eating feed and laying
eggs, and when egg production drops they get slaughtered, so live in
that filth longer.


> Chicken used for meat are actually safer than eggs when
> cooked to the correct temperature, the problem is that many eggs are
> eaten before fully cooked.

Colour me guilty. I like eggs undercooked. I like sunny side up eggs to
be snotty and scrambled eggs to be wet.

>. that's why I slice those skinless
> boneless chicken breasts into cutlets, makes it easy to fully cook
> throughout without over cooking the outside.

I usually buy my skinless boneless chicken breasts from a local family
run grocery that carries small chickens. The s/b breasts are thin and
perfect for grilling because they can be cooked through to the middle
without overcooking the outside.

On 2015-09-02 1:20 PM, wrote:

> Yes, you see old movies and someone lights a candle and the whole room
> is illuminated, well it ain't so, I found one candle in the room was
> like a drop of water ~


That's why they had candelabras in big houses and halls back when. It
took a lot of candles to illuminate a big room. There was a lot of live
theater back them and would require a lot of candles or lamps to light
the stage. Later on they invented lime lights, but they were expensive
and risky and were quickly replaced my electric lighting.

> wrote in message
...
> On Wed, 2 Sep 2015 09:52:35 -0400, Nancy Young
> > wrote:
>
>>On 9/2/2015 6:34 AM, Gary wrote:
>>
>>> Worse ever (or so far) here was loss of electricity for 3 full days.
>>> How boring it was.
>>
>>Try 11 days, what a drag. I was very happy to have a book
>>light so I could keep myself occupied after dark with a book
>>or a puzzle. Candlelight only goes so far.
>>
>>nancy
>>
> Yes, you see old movies and someone lights a candle and the whole room
> is illuminated, well it ain't so, I found one candle in the room was
> like a drop of water ~
>>

I disagree. Even a single LED on an electronic devise can "light up a room"
as compared to pitch dark. Of course on TV and the movies they have to give
more light, since you, the viewer, do not have your eyes adjusted to pitch
dark.

I always like when they turn on a light on scene, and other lights come on
and throw an incorrect shadow.

"Cheri" > wrote in message
...
>
> "Gary" > wrote in message
> ...
>> Nancy Young wrote:
>>>
>>> Janet wrote:
>>> > When you wash an egg,that cuticle barrier is removed, so any
>>> > salmonella on the shell or in the washing water can now penetrate the
>>> > thousands of pores in the shell and get inside the egg.
>>>
>>> The problem is that salmonella can be inside the egg, assuming you
>>> don't put a cleaned egg in a salmonella containing environment somehow,
>>> you're not going to get it from the shell.
>>
>> Bottom line with all this egg scare... I keep mine refrigerated and
>> I've never had a problem. I'll just keep on doing the same. Eggs don't
>> concern me. :-D
>
> Me either, but then so very many things don't concern me. :-)
>
Attagirl <g>

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

"Cheri" > wrote in message
...
>
> "Gary" > wrote in message
> ...
>> Nancy Young wrote:
>>>
>>> Janet wrote:
>>> > When you wash an egg,that cuticle barrier is removed, so any
>>> > salmonella on the shell or in the washing water can now penetrate the
>>> > thousands of pores in the shell and get inside the egg.
>>>
>>> The problem is that salmonella can be inside the egg, assuming you
>>> don't put a cleaned egg in a salmonella containing environment somehow,
>>> you're not going to get it from the shell.
>>
>> Bottom line with all this egg scare... I keep mine refrigerated and
>> I've never had a problem. I'll just keep on doing the same. Eggs don't
>> concern me. :-D
>
> Me either, but then so very many things don't concern me. :-)
>
> Cheri

your attitude really concerns me!

On 2015-09-02 18:03:36 +0000, Cheri said:

> "Gary" > wrote in message ...
>> Nancy Young wrote:
>>>
>>> Janet wrote:
>>>> When you wash an egg,that cuticle barrier is removed, so any
>>>> salmonella on the shell or in the washing water can now penetrate the
>>>> thousands of pores in the shell and get inside the egg.
>>>
>>> The problem is that salmonella can be inside the egg, assuming you
>>> don't put a cleaned egg in a salmonella containing environment somehow,
>>> you're not going to get it from the shell.
>>
>> Bottom line with all this egg scare... I keep mine refrigerated and
>> I've never had a problem. I'll just keep on doing the same. Eggs don't
>> concern me. :-D
>
> Me either, but then so very many things don't concern me. :-)

It takes practice.

On 2015-09-02 18:10:20 +0000, Dave Smith said:

>> that's why I slice those skinless boneless chicken breasts into
>> cutlets, makes it easy to fully cook throughout without over cooking
>> the outside.
>
> I usually buy my skinless boneless chicken breasts from a local family
> run grocery that carries small chickens. The s/b breasts are thin and
> perfect for grilling because they can be cooked through to the middle
> without overcooking the outside.

Someday I'm going to figure out something do with skinless boneless
chicken breasts. Something edible, I mean.

"taxed and spent" > wrote in message
...
>
> "Cheri" > wrote in message
> ...
>>
>> "Gary" > wrote in message
>> ...
>>> Nancy Young wrote:
>>>>
>>>> Janet wrote:
>>>> > When you wash an egg,that cuticle barrier is removed, so any
>>>> > salmonella on the shell or in the washing water can now penetrate the
>>>> > thousands of pores in the shell and get inside the egg.
>>>>
>>>> The problem is that salmonella can be inside the egg, assuming you
>>>> don't put a cleaned egg in a salmonella containing environment somehow,
>>>> you're not going to get it from the shell.
>>>
>>> Bottom line with all this egg scare... I keep mine refrigerated and
>>> I've never had a problem. I'll just keep on doing the same. Eggs don't
>>> concern me. :-D
>>
>> Me either, but then so very many things don't concern me. :-)
>>
>> Cheri
>
> your attitude really concerns me!

LOL, now that's funny.

Cheri

On 9/2/2015 3:00 PM, gtr wrote:

>
> Someday I'm going to figure out something do with skinless boneless
> chicken breasts. Something edible, I mean.

Last week I used them to make breaded chicken cutlets. We used them for
chicken piccata too. Alone, they are rather bland though.

"gtr" > wrote in message news:2015090212003139262-xxx@yyyzzz...
> On 2015-09-02 18:10:20 +0000, Dave Smith said:
>
>>> that's why I slice those skinless boneless chicken breasts into cutlets,
>>> makes it easy to fully cook throughout without over cooking the outside.
>>
>> I usually buy my skinless boneless chicken breasts from a local family
>> run grocery that carries small chickens. The s/b breasts are thin and
>> perfect for grilling because they can be cooked through to the middle
>> without overcooking the outside.
>
> Someday I'm going to figure out something do with skinless boneless
> chicken breasts. Something edible, I mean.

I think this recipe sounds really good. I saw her making it and it was
pretty simple as well. I will try it in the next week or so and let you
know.

https://www.lidiasitaly.com/recipes/detail/1206


Cheri

Janet wrote:
>> What brand of fridge freezer do you have?
> It's an upright 2-door, made by Blomberg, it's German.
>
> Janet UK


OMG!

You went and bought an ice box from Jerry?!?!?!

What kind of Brit are you?

What's next, a couple of doodlebugs nabbed at surplus to explode over
Brighton beach?

Dave Smith wrote:
> It has 1 AAA battery and a half dozen LEDs. It almost blinded me. I
> could not resist buying it.


I recommend a squirt bottle of muriatic acid next.

Brooklyn1 wrote:
> I don't have a middle name, my folks were too poor.


I was not aware they had an upcharge.

wrote:
> Pilot whales are pretty
> small, not like the big guys.


Yeah, we gave up fueling at Pilot for the TA truck stop for just that
reason.

gtr wrote:
> Someday I'm going to figure out something do with skinless boneless
> chicken breasts.


Hold them between your knees.

"Cheri" > wrote in message
...
>
> "gtr" > wrote in message
> news:2015090212003139262-xxx@yyyzzz...
>> On 2015-09-02 18:10:20 +0000, Dave Smith said:
>>
>>>> that's why I slice those skinless boneless chicken breasts into
>>>> cutlets, makes it easy to fully cook throughout without over cooking
>>>> the outside.
>>>
>>> I usually buy my skinless boneless chicken breasts from a local family
>>> run grocery that carries small chickens. The s/b breasts are thin and
>>> perfect for grilling because they can be cooked through to the middle
>>> without overcooking the outside.
>>
>> Someday I'm going to figure out something do with skinless boneless
>> chicken breasts. Something edible, I mean.
>
> I think this recipe sounds really good. I saw her making it and it was
> pretty simple as well. I will try it in the next week or so and let you
> know.
>
> https://www.lidiasitaly.com/recipes/detail/1206

I often cut mine into strips and cook them in a mushroom and cream sauce.
Good over pasta.

I cut up chickens myself so always have the breasts to deal with. As with
that recipe, I usually make them with some kind of sauce or they do get dry
easily.

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

On 2015-09-02 3:00 PM, gtr wrote:

>> I usually buy my skinless boneless chicken breasts from a local family
>> run grocery that carries small chickens. The s/b breasts are thin and
>> perfect for grilling because they can be cooked through to the middle
>> without overcooking the outside.
>
> Someday I'm going to figure out something do with skinless boneless
> chicken breasts. Something edible, I mean.


Really? They are great for grilling. You can use all sorts of different
rubs or marinades. I often use a Greek style marinade of olive oil,
lemon juice, garlic, oregano, salt and pepper and cook it on the gas BBQ
grill. If you want something more interesting try this one. It is a
winner in our house.

Mango Chicken
2 tbsp (30 mL) butter
6 skinless, boneless chicken breasts
Salt and pepper, to taste
1 onion, chopped
1 large red bell pepper, cut in thin strips
1 tbsp (15 mL) finely chopped fresh ginger
2 garlic cloves, minced
1 cup (250 mL) 35 % cream
1/3 cup (80 mL) mango chutney or
peach chutney
2 tbsp (30 mL) Dijon mustard
1 tbsp (15 mL) red wine vinegar or
rice vinegar
3 green onions, thinly sliced
1/4 cup (60 mL) coarsely chopped cashews

Melt butter in large skillet over medium heat. Sprinkle chicken with
salt and pepper; add to pan. Cook, turning once, until golden and cooked
through, 4 to 5 min per side. Remove chicken to a platter; cover loosely
to keep warm.
To pan, add onion, red pepper, ginger and garlic; cook, stirring
frequently 2,3 min. Whisk in cream, chutney, mustard and vinegar. Bring
sauce to a boil and simmer 5 min until slightly thickened.
Reduce heat and add chicken. Stir in green onions, salt and pepper.
Sprinkle with cashews. Serve with rice.

"Bruce" > wrote in message
...
> On Wed, 2 Sep 2015 18:41:25 +0100, "Ophelia" >
> wrote:
>
>>
>>
>>"Brooklyn1" > wrote in message
. ..
>>> Gary wrote:
>>>>Ophelia wrote:
>>>>>
>>>>> We have two gennies ... one petrol and one diesel. As for keeping
>>>>> cash
>>>>> handy, 'always being prepared' is D's middle name)
>>>>
>>>>"always being prepared" is a very strange middle name.
>>>>Mine is just "Robert"
>>>
>>> D is a boy scout. I don't have a middle name, my folks were too poor.
>>
>>He used to be for a very short time but they threw him out, he didn't
>>think
>>they were doing enough camping. They seemed to think he was too intents
>>....
>
> lol

;-)


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

"Ophelia" > wrote in message
...
>
>
> "Cheri" > wrote in message
> ...
>>
>> "gtr" > wrote in message
>> news:2015090212003139262-xxx@yyyzzz...
>>> On 2015-09-02 18:10:20 +0000, Dave Smith said:
>>>
>>>>> that's why I slice those skinless boneless chicken breasts into
>>>>> cutlets, makes it easy to fully cook throughout without over cooking
>>>>> the outside.
>>>>
>>>> I usually buy my skinless boneless chicken breasts from a local family
>>>> run grocery that carries small chickens. The s/b breasts are thin and
>>>> perfect for grilling because they can be cooked through to the middle
>>>> without overcooking the outside.
>>>
>>> Someday I'm going to figure out something do with skinless boneless
>>> chicken breasts. Something edible, I mean.
>>
>> I think this recipe sounds really good. I saw her making it and it was
>> pretty simple as well. I will try it in the next week or so and let you
>> know.
>>
>> https://www.lidiasitaly.com/recipes/detail/1206
>
> I often cut mine into strips and cook them in a mushroom and cream sauce.
> Good over pasta.
>
> I cut up chickens myself so always have the breasts to deal with. As with
> that recipe, I usually make them with some kind of sauce or they do get
> dry easily.

Yes, she did say to make sure to have the pan on a lower heat when doing the
chicken because a lot of people use higher heat and it makes them tough and
dry, too true. I don't buy cut up chicken either, unless I want something
specific like thighs for the chicken dish I recently made.

Cheri

"Nancy Young" > wrote in message
...
> On 9/2/2015 6:34 AM, Gary wrote:
>
>> Worse ever (or so far) here was loss of electricity for 3 full days.
>> How boring it was.
>
> Try 11 days, what a drag. I was very happy to have a book
> light so I could keep myself occupied after dark with a book
> or a puzzle. Candlelight only goes so far.
>
> nancy

14 for me. During the winter but we had school and there was power there.
And we did have heat, at least in the basement and two gas burners to heat
canned food on.

"Janet" > wrote in message
.. .
> In article >,
> says...
>>
>> On 9/2/2015 6:34 AM, Gary wrote:
>>
>> > Worse ever (or so far) here was loss of electricity for 3 full days.
>> > How boring it was.
>>
>> Try 11 days, what a drag. I was very happy to have a book
>> light so I could keep myself occupied after dark with a book
>> or a puzzle. Candlelight only goes so far.
>
> These days you can get excellent LED battery and wind-up camping
> lights far brighter than candles.

I have tons of battery lanterns and table lamps. Batteries are cheap at
Costco and no chance they will start a fire.

On Wed, 2 Sep 2015 12:00:31 -0700, gtr > wrote:

>On 2015-09-02 18:10:20 +0000, Dave Smith said:
>
>>> that's why I slice those skinless boneless chicken breasts into
>>> cutlets, makes it easy to fully cook throughout without over cooking
>>> the outside.
>>
>> I usually buy my skinless boneless chicken breasts from a local family
>> run grocery that carries small chickens. The s/b breasts are thin and
>> perfect for grilling because they can be cooked through to the middle
>> without overcooking the outside.
>
>Someday I'm going to figure out something do with skinless boneless
>chicken breasts. Something edible, I mean.

Best solution is not to buy it... it's as useless as tofu

On 2015-09-02 19:22:37 +0000, Ed Pawlowski said:

> On 9/2/2015 3:00 PM, gtr wrote:
>
>>
>> Someday I'm going to figure out something do with skinless boneless
>> chicken breasts. Something edible, I mean.
>
> Last week I used them to make breaded chicken cutlets.

Not bad. Especially as I was thinking about doing some cutlets with a
port wine sauce.

> We used them for chicken piccata too. Alone, they are rather bland though.

Yeah. When given the opportunity I don't know why I wouldn't use
thighs instead, in that they have a flavor.

On Wed, 2 Sep 2015 14:10:20 -0400, Dave Smith
> wrote:

>On 2015-09-02 12:28 PM, Brooklyn1 wrote:
>
>> When egg laying hens stop laying they are used for meat too;
>> stew/soup.
>
>So true. The chickens raised primarily as meat are only on this earth
>and in the filth of a chicken barn for a limited amount of time. The
>layers are around for a heck of a lot longer, eating feed and laying
>eggs, and when egg production drops they get slaughtered, so live in
>that filth longer.

I had a rare egg treat this morning - a goose egg. My geese are all
laying and nesting ATM, I spotted an egg in the middle of the orchard
that wasn't there a hour before. Probably from one of the younger ones
who didn't know what to do with it, at a guess. I poached it and put
it on top of some leftover veggie bake with cheese sauce for breakfast
this morning.

> > Chicken used for meat are actually safer than eggs when
>> cooked to the correct temperature, the problem is that many eggs are
>> eaten before fully cooked.
>
>Colour me guilty. I like eggs undercooked. I like sunny side up eggs to
>be snotty and scrambled eggs to be wet.

Agreed, although I'm not too keen on your description


>>. that's why I slice those skinless
>> boneless chicken breasts into cutlets, makes it easy to fully cook
>> throughout without over cooking the outside.
>
>I usually buy my skinless boneless chicken breasts from a local family
>run grocery that carries small chickens. The s/b breasts are thin and
>perfect for grilling because they can be cooked through to the middle
>without overcooking the outside.

Personally, I'd just as soon eat cardboard. The one cut of chicken I
don't like.

On Wed, 2 Sep 2015 12:00:31 -0700, gtr > wrote:

>On 2015-09-02 18:10:20 +0000, Dave Smith said:
>
>>> that's why I slice those skinless boneless chicken breasts into
>>> cutlets, makes it easy to fully cook throughout without over cooking
>>> the outside.
>>
>> I usually buy my skinless boneless chicken breasts from a local family
>> run grocery that carries small chickens. The s/b breasts are thin and
>> perfect for grilling because they can be cooked through to the middle
>> without overcooking the outside.
>
>Someday I'm going to figure out something do with skinless boneless
>chicken breasts. Something edible, I mean.

Actually, how about mincing them with some bacon, herbs and spices and
make patties?

On 2015-09-02 20:06:52 +0000, Ophelia said:

>> I think this recipe sounds really good. I saw her making it and it was
>> pretty simple as well. I will try it in the next week or so and let you
>> know.
>>
>> https://www.lidiasitaly.com/recipes/detail/1206

I agree. I'm crazy for olives, but it also has fennel, white wine and
orange zest, a lot of added flavors.

> I often cut mine into strips and cook them in a mushroom and cream sauce.
> Good over pasta.

Wouldn't it be much better with thighs?

> I cut up chickens myself so always have the breasts to deal with. As
> with that recipe, I usually make them with some kind of sauce or they
> do get dry easily.

I see. I guess if I regularly bought whole chickens I'd be compelled
to put my thinking cap on.

On 2015-09-02 20:14:06 +0000, Dave Smith said:

> On 2015-09-02 3:00 PM, gtr wrote:
>
>>> I usually buy my skinless boneless chicken breasts from a local family
>>> run grocery that carries small chickens. The s/b breasts are thin and
>>> perfect for grilling because they can be cooked through to the middle
>>> without overcooking the outside.
>>
>> Someday I'm going to figure out something do with skinless boneless
>> chicken breasts. Something edible, I mean.
>
>
> Really? They are great for grilling. You can use all sorts of different
> rubs or marinades. I often use a Greek style marinade of olive oil,
> lemon juice, garlic, oregano, salt and pepper and cook it on the gas
> BBQ grill. If you want something more interesting try this one. It is
> a winner in our house.
>
> Mango Chicken
> 2 tbsp (30 mL) butter
> 6 skinless, boneless chicken breasts
> Salt and pepper, to taste
> 1 onion, chopped
> 1 large red bell pepper, cut in thin strips
> 1 tbsp (15 mL) finely chopped fresh ginger
> 2 garlic cloves, minced
> 1 cup (250 mL) 35 % cream
> 1/3 cup (80 mL) mango chutney or
> peach chutney
> 2 tbsp (30 mL) Dijon mustard
> 1 tbsp (15 mL) red wine vinegar or
> rice vinegar
> 3 green onions, thinly sliced
> 1/4 cup (60 mL) coarsely chopped cashews
>
> Melt butter in large skillet over medium heat. Sprinkle chicken with
> salt and pepper; add to pan. Cook, turning once, until golden and
> cooked through, 4 to 5 min per side. Remove chicken to a platter; cover
> loosely to keep warm.
> To pan, add onion, red pepper, ginger and garlic; cook, stirring
> frequently 2,3 min. Whisk in cream, chutney, mustard and vinegar. Bring
> sauce to a boil and simmer 5 min until slightly thickened.
> Reduce heat and add chicken. Stir in green onions, salt and pepper.
> Sprinkle with cashews. Serve with rice.

Thanks. Looks like an a veritable cornucopia of flavors, which is handy!

On Tue, 1 Sep 2015 19:43:47 -0400, Dave Smith
> wrote:

>On 2015-09-01 6:17 PM, Je?us wrote:
>
>> I wish I could say that about the last chest freezer I bought, roughly
>> 3 years ago. As an experiment, I tried running it through a timer - 15
>> minutes on - 30 mins off (and other variations). With the digital
>> thermometer probe in the freezer, I could watch the freezer warming up
>> quite alarmingly within 10 minutes or so, and this wasn't in hot
>> weather either. I've seen other freezers powered off elsewhere and
>> been surprised how quickly they start to defrost.
>>
>
>Was there anything in the freezer when you ran that experiment? If the
>chest is full of frozen stuff, especially larger dense things like
>roasts, they are like big ice cubes and will keep each other cold.

The freezer was 3/4 full of stuff. I guess it's just a crap freezer!
The brand is Fischer and Paykel (sp).