"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> "Gary" wrote:
>> > For just eating fried chicken or whatever, the dark meat is hard to
>> > beat.
>>
>> Oh yes! I have recently been coating them in my own breadcrumbs, mixed
>> with Italian seasoning, garlic powder, onion powder, salt and grated
>> mozzarella!!!
>>
>> Yummm)
>
> Please allow me to add my own YUMMM!

LOL you can make it yourself, but I do make my own breads and this one is
wholemeal, with added wheat flakes and mixed seeds) I don't suppose it
will make so much difference if you got a wholemeal loaf and mixed in the
other stuff.

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

Lucreature wrote:
>
>>PS - next time I do plan to try sw's suggestion of dry rubbing a
>>chicken breast with chicken boullion for several hours. Sounds worth
>>trying to me.

Most men enjoy rubbing breasts... so do lezzie women, Lucreature.

Gary wrote:
>Ophelia wrote:
>> "Gary" wrote:
>> > For just eating fried chicken or whatever, the dark meat is hard to
>> > beat.
>>
>> Oh yes! I have recently been coating them in my own breadcrumbs, mixed
>> with Italian seasoning, garlic powder, onion powder, salt and grated
>> mozzarella!!!
>>
>> Yummm)
>
>Please allow me to add my own YUMMM!

Mozz, what's the point, adds no flavor... people who actually cook
would have added grated parm.

On 2015-09-17 6:09 PM, Brooklyn1 wrote:
> Gary wrote:

>>> Oh yes! I have recently been coating them in my own breadcrumbs, mixed
>>> with Italian seasoning, garlic powder, onion powder, salt and grated
>>> mozzarella!!!
>>>
>>> Yummm)
>>
>> Please allow me to add my own YUMMM!
>
> Mozz, what's the point, adds no flavor... people who actually cook
> would have added grated parm.
>


Agree.

On Monday, August 31, 2015 at 5:12:28 PM UTC-5, Julie Bove wrote:
>
> I don't care what it sounds like and unless I want to shop at Whole Foods, I
> really have no choice now. The stores have had to toss the perishables and
> I can't shop for that stuff until they get a new shipment.

<eyeroll> Holy shit, you really are demented.

Sqwertz wrote:
> On Wed, 16 Sep 2015 08:12:41 -0400, Gary wrote:
>
>> I cooked a boneless, skinless breast to perfection in the microwave
>> yesterday. Cooking in microwave, I can get it cooked just right and
>> not overcooked. Very delicious taste and not dry at all.
>>
>> I ate half just with a nip of salt and pepper. The rest, I made a
>> great chicken sandwich using mayo and soft white bread.
>>
>> People that say chicken breast is dry and tasteless just cook it too
>> long.
>
> Try dry-brining it by rubbing granulated chicken buillion on it and
> letting it sit in the fridge for 8-12 hours.
>
> -sw
>

Then when you're done, wrap your little lips around this!

http://sociorocketnewsen.files.wordp...pg?w=580&h=385

On 9/15/2015 9:58 AM, William wrote:

> Thank you so much for posting this Victor!

And from me!

My son married a Ukrainian
> and I have repeatedly asked my daughter in law if she or her mother
> know how to make Chicken Kiev. After watching the video and seeing how
> involved the process is, I understand why they act like they never
> heard of Chicken Kiev. I bet if you could fast food Chicken Kiev, you
> could take Kentucky Fried Chicken's business away from them!

Agree about how involved the process is. It is just such a delectable
dish that I'd love to make it sometime. It will have to be a dinner
party type dish because it deserves a special occasion!

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 2015-09-18 21:22, Cheryl wrote:
> On 9/15/2015 9:58 AM, William wrote:
>
>> Thank you so much for posting this Victor!
>
> And from me!
>
> My son married a Ukrainian
>> and I have repeatedly asked my daughter in law if she or her mother
>> know how to make Chicken Kiev. After watching the video and seeing how
>> involved the process is, I understand why they act like they never
>> heard of Chicken Kiev. I bet if you could fast food Chicken Kiev, you
>> could take Kentucky Fried Chicken's business away from them!
>
> Agree about how involved the process is. It is just such a delectable
> dish that I'd love to make it sometime. It will have to be a dinner
> party type dish because it deserves a special occasion!
>
It's not that hard. Make up the compound butter ahead if time. The rest
is pretty well straight forward.

I had a good friend who used to hire one of his patients as a baby
sitter when he and his wife went on vacation. She was Ukranian and loved
to cook. She would invite us over for dinner and often served us Chicken
Kiev. I did it a few times at home. It always turned out nicely. I have
not done it in years. Maybe I should try it again.