I bought some chicken cutlets. I plan to dredge them in seasoned flour
and brown them in oil and butter. Then deglaze the pan with white wine
and lemon. I forgot to buy a lemon! So I went to the Club and
surprised them by asking "can I buy a lemon?" They gave me a lemon.

This dish also calls for capers but I am not a big fan of them, so a
mere sprinkling.

As a side dish I'll have pasta with pasta, cream and Parmesan.

Sorry, too busy to take pictures of my food.

Jill

On Thu, 22 Sep 2016 18:09:45 -0400, jmcquown >
wrote:

>I bought some chicken cutlets. I plan to dredge them in seasoned flour
>and brown them in oil and butter. Then deglaze the pan with white wine
>and lemon. I forgot to buy a lemon! So I went to the Club and
>surprised them by asking "can I buy a lemon?" They gave me a lemon.
>
>This dish also calls for capers but I am not a big fan of them, so a
>mere sprinkling.
>
>As a side dish I'll have pasta with pasta, cream and Parmesan.

Yum. I have only made Piccata once and I loved it, IMO the capers are
a very important element, but some recipes I have seen are quite heavy
with them. I need to make this again soon.

I have some pork sirloin steaks. I think I might coat them in panko
and pan fry them, then steam some veggies and make some sort of sauce
for them. Wish I had some blue cheese right now to make a sauce...

>Sorry, too busy to take pictures of my food.

Pics or you're a LIAR!!

On 9/22/2016 6:21 PM, Je�us wrote:
> On Thu, 22 Sep 2016 18:09:45 -0400, jmcquown >
> wrote:
>
>> I bought some chicken cutlets. I plan to dredge them in seasoned flour
>> and brown them in oil and butter. Then deglaze the pan with white wine
>> and lemon. I forgot to buy a lemon! So I went to the Club and
>> surprised them by asking "can I buy a lemon?" They gave me a lemon.
>>
>> This dish also calls for capers but I am not a big fan of them, so a
>> mere sprinkling.
>>
>> As a side dish I'll have pasta with pasta, cream and Parmesan.
>
> Yum. I have only made Piccata once and I loved it, IMO the capers are
> a very important element, but some recipes I have seen are quite heavy
> with them. I need to make this again soon.
>
> I have some pork sirloin steaks. I think I might coat them in panko
> and pan fry them, then steam some veggies and make some sort of sauce
> for them. Wish I had some blue cheese right now to make a sauce...
>
>> Sorry, too busy to take pictures of my food.
>
> Pics or you're a LIAR!!
>
LOL

http://s21.postimg.org/63qw43zsn/chicken_lemon.jpg

A photo of the raw ingredients. Just a lemon and chicken. I don't
think I need to take pics of salt, pepper & flour or capers.

It's too easy to go too heavy handed on the capers. To me, the lemon
makes the dish. The pickled flower buds are garnish.

Jill

On Thu, 22 Sep 2016 19:48:40 -0400, jmcquown >
wrote:

>On 9/22/2016 6:21 PM, Je?us wrote:
>> On Thu, 22 Sep 2016 18:09:45 -0400, jmcquown >
>> wrote:
>>
>>> I bought some chicken cutlets. I plan to dredge them in seasoned flour
>>> and brown them in oil and butter. Then deglaze the pan with white wine
>>> and lemon. I forgot to buy a lemon! So I went to the Club and
>>> surprised them by asking "can I buy a lemon?" They gave me a lemon.
>>>
>>> This dish also calls for capers but I am not a big fan of them, so a
>>> mere sprinkling.
>>>
>>> As a side dish I'll have pasta with pasta, cream and Parmesan.
>>
>> Yum. I have only made Piccata once and I loved it, IMO the capers are
>> a very important element, but some recipes I have seen are quite heavy
>> with them. I need to make this again soon.
>>
>> I have some pork sirloin steaks. I think I might coat them in panko
>> and pan fry them, then steam some veggies and make some sort of sauce
>> for them. Wish I had some blue cheese right now to make a sauce...
>>
>>> Sorry, too busy to take pictures of my food.
>>
>> Pics or you're a LIAR!!
>>
>LOL
>
>http://s21.postimg.org/63qw43zsn/chicken_lemon.jpg
>
>A photo of the raw ingredients. Just a lemon and chicken. I don't
>think I need to take pics of salt, pepper & flour or capers.

Heh

>It's too easy to go too heavy handed on the capers.

Yep.

>To me, the lemon makes the dish.

Absolutely. If anything, I may have been a bit too heavy on the lemon
rind on my first attempt. I still really enjoyed it though.

> The pickled flower buds are garnish.

On Thu, 22 Sep 2016 19:48:40 -0400, jmcquown >
wrote:

> It's too easy to go too heavy handed on the capers. To me, the lemon
> makes the dish. The pickled flower buds are garnish.

My husband doesn't like capers either. Fortunately, he's fine with
their flavor. I guess it's a texture thing - so I make piccata as I
usually do, and keep all the capers for myself.

--
I love cooking with wine.
Sometimes I even put it in the food.

On 9/22/2016 8:49 PM, sf wrote:
> On Thu, 22 Sep 2016 19:48:40 -0400, jmcquown >
> wrote:
>
>> It's too easy to go too heavy handed on the capers. To me, the lemon
>> makes the dish. The pickled flower buds are garnish.
>
> My husband doesn't like capers either. Fortunately, he's fine with
> their flavor. I guess it's a texture thing - so I make piccata as I
> usually do, and keep all the capers for myself.
>

I did not care much for them at first but the more I had them the more I
liked them..Can't imagine piccata without them.

On 2016-09-22 10:53 PM, Ed Pawlowski wrote:
> On 9/22/2016 8:49 PM, sf wrote:
>> On Thu, 22 Sep 2016 19:48:40 -0400, jmcquown >
>> wrote:
>>
>>> It's too easy to go too heavy handed on the capers. To me, the lemon
>>> makes the dish. The pickled flower buds are garnish.
>>
>> My husband doesn't like capers either. Fortunately, he's fine with
>> their flavor. I guess it's a texture thing - so I make piccata as I
>> usually do, and keep all the capers for myself.
>>
>
> I did not care much for them at first but the more I had them the more I
> liked them..Can't imagine piccata without them.


I have always liked them. I was surprised to discover recently that my
son hates them. He has always been an adventurous eater and likes just
about everything, though not crazy about lamb.... or capers.

On Thu, 22 Sep 2016 22:53:02 -0400, Ed Pawlowski > wrote:

>On 9/22/2016 8:49 PM, sf wrote:
>> On Thu, 22 Sep 2016 19:48:40 -0400, jmcquown >
>> wrote:
>>
>>> It's too easy to go too heavy handed on the capers. To me, the lemon
>>> makes the dish. The pickled flower buds are garnish.
>>
>> My husband doesn't like capers either. Fortunately, he's fine with
>> their flavor. I guess it's a texture thing - so I make piccata as I
>> usually do, and keep all the capers for myself.
>>
>
>I did not care much for them at first but the more I had them the more I
>liked them..Can't imagine piccata without them.

Yep, they are a key ingredient for the recipe.

On 9/22/2016 9:48 PM, Sqwertz wrote:
> On Thu, 22 Sep 2016 19:48:40 -0400, jmcquown wrote:
>
>> http://s21.postimg.org/63qw43zsn/chicken_lemon.jpg
>>
>> A photo of the raw ingredients.
>
> Somebody has to bitch about something, so....
>
> You spent $5.89 for chicken breast?!?!? (They went on sale today for
> a mere $4.49 - still way too expensive).
>
Actually, no. I spent $7 for the chicken cutlets. What's the big deal?

> Bone in chicken breasts are $1/lb this week (Normally $1.79-$1.99).
> Rip off the skin, bone it out, slice in half for "cutlets" and the
> total cost is now $1.18/lb (or $2.26/lb when not on sale).
>
> -sw
>
Yeah, you and Sheldon seem to find those prices.

Jill

On 9/22/2016 8:49 PM, sf wrote:
> On Thu, 22 Sep 2016 19:48:40 -0400, jmcquown >
> wrote:
>
>> It's too easy to go too heavy handed on the capers. To me, the lemon
>> makes the dish. The pickled flower buds are garnish.
>
> My husband doesn't like capers either. Fortunately, he's fine with
> their flavor. I guess it's a texture thing - so I make piccata as I
> usually do, and keep all the capers for myself.
>
I don't really mind capers, I just think the splash of fresh lemon is
really what finishes off the dish. You may have my capers.

Jill

On Fri, 23 Sep 2016 00:47:22 -0500, Sqwertz >
wrote:

>On Fri, 23 Sep 2016 01:09:37 -0400, jmcquown wrote:
>
>> On 9/22/2016 9:48 PM, Sqwertz wrote:
>>> On Thu, 22 Sep 2016 19:48:40 -0400, jmcquown wrote:
>>>
>>> You spent $5.89 for chicken breast?!?!? (They went on sale today for
>>> a mere $4.49 - still way too expensive).
>>>
>> Actually, no. I spent $7 for the chicken cutlets. What's the big deal?
>
>I meant $5.89 a POUND. That's expensve sondiering you could have cut
>them yourself for 1/3rd the price.

I don't use chicken breast, but if I did I wouldn't pay less than
AUD$7.50 per pound (USD$5.73) for it.

On Fri, 23 Sep 2016 01:08:45 -0500, Sqwertz >
wrote:

>On Fri, 23 Sep 2016 16:05:11 +1000, Jeßus wrote:
>
>> On Fri, 23 Sep 2016 00:47:22 -0500, Sqwertz >
>> wrote:
>>
>>>On Fri, 23 Sep 2016 01:09:37 -0400, jmcquown wrote:
>>>
>>>> On 9/22/2016 9:48 PM, Sqwertz wrote:
>>>>> On Thu, 22 Sep 2016 19:48:40 -0400, jmcquown wrote:
>>>>>
>>>>> You spent $5.89 for chicken breast?!?!? (They went on sale today for
>>>>> a mere $4.49 - still way too expensive).
>>>>>
>>>> Actually, no. I spent $7 for the chicken cutlets. What's the big deal?
>>>
>>>I meant $5.89 a POUND. That's expensve sondiering you could have cut
>>>them yourself for 1/3rd the price.
>>
>> I don't use chicken breast, but if I did I wouldn't pay less than
>> AUD$7.50 per pound (USD$5.73) for it.
>
>She is not buying overpriced

You can't produce chicken meat humanely and sell it for that retail
price.

>free range, organic, feel good chicken.

On Fri, 23 Sep 2016 01:56:34 -0500, Sqwertz >
wrote:

>On Fri, 23 Sep 2016 16:16:57 +1000, Jeßus wrote:
>
>> On Fri, 23 Sep 2016 01:08:45 -0500, Sqwertz >
>> wrote:
>>
>>>On Fri, 23 Sep 2016 16:05:11 +1000, Jeßus wrote:
>>>
>>>> On Fri, 23 Sep 2016 00:47:22 -0500, Sqwertz >
>>>> wrote:
>>>>
>>>>>On Fri, 23 Sep 2016 01:09:37 -0400, jmcquown wrote:
>>>>>
>>>>>> On 9/22/2016 9:48 PM, Sqwertz wrote:
>>>>>>> On Thu, 22 Sep 2016 19:48:40 -0400, jmcquown wrote:
>>>>>>>
>>>>>>> You spent $5.89 for chicken breast?!?!? (They went on sale today for
>>>>>>> a mere $4.49 - still way too expensive).
>>>>>>>
>>>>>> Actually, no. I spent $7 for the chicken cutlets. What's the big deal?
>>>>>
>>>>>I meant $5.89 a POUND. That's expensve sondiering you could have cut
>>>>>them yourself for 1/3rd the price.
>>>>
>>>> I don't use chicken breast, but if I did I wouldn't pay less than
>>>> AUD$7.50 per pound (USD$5.73) for it.
>>>
>>>She is not buying overpriced
>>
>> You can't produce chicken meat humanely and sell it for that retail
>> price.
>
>Yeah, yeah, blah, blah. Every time the price of chicken subject comes
>along why do we have to go through this?

It's not every time the price is discussed.
Besides, why then do we have to go through your defence of additives
and chemical ingredients?

>95% of us eat CAFO chicken.
>Your choice and what you buy has nothing to do with this conversation.

So I'm not allowed to comment on what I like here?

In article >, ost
says...
>
> On Fri, 23 Sep 2016 16:05:11 +1000, Jeßus wrote:
>
> > On Fri, 23 Sep 2016 00:47:22 -0500, Sqwertz >
> > wrote:
> >
> >>On Fri, 23 Sep 2016 01:09:37 -0400, jmcquown wrote:
> >>
> >>> On 9/22/2016 9:48 PM, Sqwertz wrote:
> >>>> On Thu, 22 Sep 2016 19:48:40 -0400, jmcquown wrote:
> >>>>
> >>>> You spent $5.89 for chicken breast?!?!? (They went on sale today for
> >>>> a mere $4.49 - still way too expensive).
> >>>>
> >>> Actually, no. I spent $7 for the chicken cutlets. What's the big deal?
> >>
> >>I meant $5.89 a POUND. That's expensve sondiering you could have cut
> >>them yourself for 1/3rd the price.
> >
> > I don't use chicken breast, but if I did I wouldn't pay less than
> > AUD$7.50 per pound (USD$5.73) for it.
>
> She is not buying overpriced free range, organic, feel good chicken.

.... said the sociopath.

On 9/22/2016 9:49 PM, Sqwertz wrote:
> On Thu, 22 Sep 2016 19:48:40 -0400, jmcquown wrote:
>
>> It's too easy to go too heavy handed on the capers. To me, the lemon
>> makes the dish. The pickled flower buds are garnish.
>
> Rinse the capers before using. You can also soak them in water for a
> few minutes.
>
> =sw
>
Duh... this isn't the first time I've made any sort of dish with capers.
Veal, fish, chicken. Sheesh, all I did was say don't be heavy handed
with them.

Jill

jmcquown wrote:
>
> On 9/22/2016 9:49 PM, Sqwertz wrote:
> > On Thu, 22 Sep 2016 19:48:40 -0400, jmcquown wrote:
> >
> >> It's too easy to go too heavy handed on the capers. To me, the lemon
> >> makes the dish. The pickled flower buds are garnish.
> >
> > Rinse the capers before using. You can also soak them in water for a
> > few minutes.
> >
> > =sw
> >
> Duh... this isn't the first time I've made any sort of dish with capers.
> Veal, fish, chicken. Sheesh, all I did was say don't be heavy handed
> with them.

Well you did say that you don't care much for them. So do you still use
a bit of them anyway. I've never had a caper in my 63 years. I've got
them on my grocery list for today. I might give them a try if not too
expensive. Or maybe I'll wait at least until I try a recipe the calls
for them.

On 9/22/2016 10:53 PM, Ed Pawlowski wrote:
> On 9/22/2016 8:49 PM, sf wrote:
>> On Thu, 22 Sep 2016 19:48:40 -0400, jmcquown >
>> wrote:
>>
>>> It's too easy to go too heavy handed on the capers. To me, the lemon
>>> makes the dish. The pickled flower buds are garnish.
>>
>> My husband doesn't like capers either. Fortunately, he's fine with
>> their flavor. I guess it's a texture thing - so I make piccata as I
>> usually do, and keep all the capers for myself.
>>
>
> I did not care much for them at first but the more I had them the more I
> liked them..Can't imagine piccata without them.

We also had chicken piccata a couple of days ago. Such bright and
delicious flavor. I think capers make the dish, not that I don't
like lemon chicken but the capers seal the deal.

We get the big jar from Costco.

nancy

On 9/23/2016 8:30 AM, Gary wrote:
> jmcquown wrote:
>>
>> On 9/22/2016 9:49 PM, Sqwertz wrote:
>>> On Thu, 22 Sep 2016 19:48:40 -0400, jmcquown wrote:
>>>
>>>> It's too easy to go too heavy handed on the capers. To me, the lemon
>>>> makes the dish. The pickled flower buds are garnish.
>>>
>>> Rinse the capers before using. You can also soak them in water for a
>>> few minutes.
>>>
>>> =sw
>>>
>> Duh... this isn't the first time I've made any sort of dish with capers.
>> Veal, fish, chicken. Sheesh, all I did was say don't be heavy handed
>> with them.
>
> Well you did say that you don't care much for them. So do you still use
> a bit of them anyway. I've never had a caper in my 63 years. I've got
> them on my grocery list for today. I might give them a try if not too
> expensive. Or maybe I'll wait at least until I try a recipe the calls
> for them.
>
You'll likely be surprised by the price of pickled flower buds.

Jill

On 9/23/2016 2:08 AM, Sqwertz wrote:
> On Fri, 23 Sep 2016 16:05:11 +1000, Jeßus wrote:
>
>> On Fri, 23 Sep 2016 00:47:22 -0500, Sqwertz >
>> wrote:
>>
>>> On Fri, 23 Sep 2016 01:09:37 -0400, jmcquown wrote:
>>>
>>>> On 9/22/2016 9:48 PM, Sqwertz wrote:
>>>>> On Thu, 22 Sep 2016 19:48:40 -0400, jmcquown wrote:
>>>>>
>>>>> You spent $5.89 for chicken breast?!?!? (They went on sale today for
>>>>> a mere $4.49 - still way too expensive).
>>>>>
>>>> Actually, no. I spent $7 for the chicken cutlets. What's the big deal?
>>>
>>> I meant $5.89 a POUND. That's expensve sondiering you could have cut
>>> them yourself for 1/3rd the price.
>>
>> I don't use chicken breast, but if I did I wouldn't pay less than
>> AUD$7.50 per pound (USD$5.73) for it.
>
> She is not buying overpriced free range, organic, feel good chicken.
>
> -sw
>
Of course I would have preferred to pay less. I didn't want to slice
chicken breasts into cutlets. They would have cost the same per pound
(if not more). Less work this way. Butchers have to earn a living too,
ya' know.

Jill

jmcquown wrote:
>
> On 9/23/2016 2:08 AM, Sqwertz wrote:
> > On Fri, 23 Sep 2016 16:05:11 +1000, Jeßus wrote:
> >
> >> On Fri, 23 Sep 2016 00:47:22 -0500, Sqwertz >
> >> wrote:
> >>
> >>> On Fri, 23 Sep 2016 01:09:37 -0400, jmcquown wrote:
> >>>
> >>>> On 9/22/2016 9:48 PM, Sqwertz wrote:
> >>>>> On Thu, 22 Sep 2016 19:48:40 -0400, jmcquown wrote:
> >>>>>
> >>>>> You spent $5.89 for chicken breast?!?!? (They went on sale today for
> >>>>> a mere $4.49 - still way too expensive).
> >>>>>
> >>>> Actually, no. I spent $7 for the chicken cutlets. What's the big deal?
> >>>
> >>> I meant $5.89 a POUND. That's expensve sondiering you could have cut
> >>> them yourself for 1/3rd the price.
> >>
> >> I don't use chicken breast, but if I did I wouldn't pay less than
> >> AUD$7.50 per pound (USD$5.73) for it.
> >
> > She is not buying overpriced free range, organic, feel good chicken.
> >
> > -sw
> >
> Of course I would have preferred to pay less. I didn't want to slice
> chicken breasts into cutlets.

Lazy non cook thinking.

> They would have cost the same per pound
> (if not more).

not even close.

> Less work this way. Butchers have to earn a living too,
> ya' know.

Grocery store butchers make the same pay regardless. They work by the
hour.

jmcquown wrote:
>
> On 9/23/2016 8:30 AM, Gary wrote:
> > jmcquown wrote:
> >>
> >> On 9/22/2016 9:49 PM, Sqwertz wrote:
> >>> On Thu, 22 Sep 2016 19:48:40 -0400, jmcquown wrote:
> >>>
> >>>> It's too easy to go too heavy handed on the capers. To me, the lemon
> >>>> makes the dish. The pickled flower buds are garnish.
> >>>
> >>> Rinse the capers before using. You can also soak them in water for a
> >>> few minutes.
> >>>
> >>> =sw
> >>>
> >> Duh... this isn't the first time I've made any sort of dish with capers.
> >> Veal, fish, chicken. Sheesh, all I did was say don't be heavy handed
> >> with them.
> >
> > Well you did say that you don't care much for them. So do you still use
> > a bit of them anyway. I've never had a caper in my 63 years. I've got
> > them on my grocery list for today. I might give them a try if not too
> > expensive. Or maybe I'll wait at least until I try a recipe the calls
> > for them.
> >
> You'll likely be surprised by the price of pickled flower buds.
>
> Jill

I bought a jar this morning. Reeses - $3.29 for a 3.5oz jar. I've never
tried them before so this will be a learning experience.

On 2016-09-23 11:01 AM, Gary wrote:
> jmcquown wrote:
>>
>> On 9/23/2016 2:08 AM, Sqwertz wrote:
>>> On Fri, 23 Sep 2016 16:05:11 +1000, Jeßus wrote:
>>>
>>>> On Fri, 23 Sep 2016 00:47:22 -0500, Sqwertz >
>>>> wrote:
>>>>
>>>>> On Fri, 23 Sep 2016 01:09:37 -0400, jmcquown wrote:
>>>>>
>>>>>> On 9/22/2016 9:48 PM, Sqwertz wrote:
>>>>>>> On Thu, 22 Sep 2016 19:48:40 -0400, jmcquown wrote:
>>>>>>>
>>>>>>> You spent $5.89 for chicken breast?!?!? (They went on sale today for
>>>>>>> a mere $4.49 - still way too expensive).
>>>>>>>
>>>>>> Actually, no. I spent $7 for the chicken cutlets. What's the big deal?
>>>>>
>>>>> I meant $5.89 a POUND. That's expensve sondiering you could have cut
>>>>> them yourself for 1/3rd the price.
>>>>
>>>> I don't use chicken breast, but if I did I wouldn't pay less than
>>>> AUD$7.50 per pound (USD$5.73) for it.
>>>
>>> She is not buying overpriced free range, organic, feel good chicken.
>>>
>>> -sw
>>>
>> Of course I would have preferred to pay less. I didn't want to slice
>> chicken breasts into cutlets.
>
> Lazy non cook thinking.
>
>> They would have cost the same per pound
>> (if not more).
>
> not even close.
>
>> Less work this way. Butchers have to earn a living too,
>> ya' know.
>
> Grocery store butchers make the same pay regardless. They work by the
> hour.
>

Well yeah, but I think we are running on the assumption that boning,
slicing, pounding and packaging takes more time.... therefore... more money.

On Thu, 22 Sep 2016 22:53:02 -0400, Ed Pawlowski > wrote:

> On 9/22/2016 8:49 PM, sf wrote:
> > On Thu, 22 Sep 2016 19:48:40 -0400, jmcquown >
> > wrote:
> >
> >> It's too easy to go too heavy handed on the capers. To me, the lemon
> >> makes the dish. The pickled flower buds are garnish.
> >
> > My husband doesn't like capers either. Fortunately, he's fine with
> > their flavor. I guess it's a texture thing - so I make piccata as I
> > usually do, and keep all the capers for myself.
> >
>
> I did not care much for them at first but the more I had them the more I
> liked them..Can't imagine piccata without them.

I use a little of the brine for the sauce too, so there's still plenty
of caper flavor.

--
I love cooking with wine.
Sometimes I even put it in the food.

Ed Pawlowski wrote:
>sf wrote:
>>jmcquown wrote:
>>
>>> It's too easy to go too heavy handed on the capers. To me, the lemon
>>> makes the dish. The pickled flower buds are garnish.
>>
>> My husband doesn't like capers either.

No oral sex for sf.

>I did not care much for them at first but the more I had them the more I
>liked them..Can't imagine piccata without them.

The best/classiest way to eat capers is rolled in anchovy.
http://www.shutterstock.com/pic-8634...appetizer.html
https://www.amazon.com/Season-Rolled...rolled+anchovy

On Fri, 23 Sep 2016 01:14:04 -0400, jmcquown >
wrote:

> On 9/22/2016 8:49 PM, sf wrote:
> > On Thu, 22 Sep 2016 19:48:40 -0400, jmcquown >
> > wrote:
> >
> >> It's too easy to go too heavy handed on the capers. To me, the lemon
> >> makes the dish. The pickled flower buds are garnish.
> >
> > My husband doesn't like capers either. Fortunately, he's fine with
> > their flavor. I guess it's a texture thing - so I make piccata as I
> > usually do, and keep all the capers for myself.
> >
> I don't really mind capers, I just think the splash of fresh lemon is
> really what finishes off the dish. You may have my capers.
>
I get his AND yours? Thanks! I think it's a texture thing with him
because he's fine with their flavor (I use a splash of caper brine
too).

--
I love cooking with wine.
Sometimes I even put it in the food.

On Fri, 23 Sep 2016 09:55:18 -0400, jmcquown >
wrote:

>On 9/23/2016 2:08 AM, Sqwertz wrote:
>> On Fri, 23 Sep 2016 16:05:11 +1000, Jeßus wrote:
>>
>>> On Fri, 23 Sep 2016 00:47:22 -0500, Sqwertz >
>>> wrote:
>>>
>>>> On Fri, 23 Sep 2016 01:09:37 -0400, jmcquown wrote:
>>>>
>>>>> On 9/22/2016 9:48 PM, Sqwertz wrote:
>>>>>> On Thu, 22 Sep 2016 19:48:40 -0400, jmcquown wrote:
>>>>>>
>>>>>> You spent $5.89 for chicken breast?!?!? (They went on sale today for
>>>>>> a mere $4.49 - still way too expensive).
>>>>>>
>>>>> Actually, no. I spent $7 for the chicken cutlets. What's the big deal?
>>>>
>>>> I meant $5.89 a POUND. That's expensve sondiering you could have cut
>>>> them yourself for 1/3rd the price.
>>>
>>> I don't use chicken breast, but if I did I wouldn't pay less than
>>> AUD$7.50 per pound (USD$5.73) for it.
>>
>> She is not buying overpriced free range, organic, feel good chicken.
>>
>> -sw
>>
>Of course I would have preferred to pay less. I didn't want to slice
>chicken breasts into cutlets. They would have cost the same per pound
>(if not more). Less work this way. Butchers have to earn a living too,
>ya' know.
>
>Jill

Ya know what? Sometimes when I am in the supermarket I'll see
something and think that it sounds good for supper. I don't think
about shooting it, taking the fur off and boning it out. I do plenty
of that at other times. Sometimes I just want what I want. I'm
putting chicken picata down on my list for "soon." . . . after I do
the pulled pork, mexi-rice and bean burritos and after something with
the cooked chicken I have in the fridge.
We're going to be cutting some overhanging tree limbs today. We need
to get them out to the curb with the corn stalks by Monday. Our city
sends around tree chippers for 2 weeks every spring and fall. Saves
us a trip to the landfill. So it's dressed up leftovers for a couple
of days.
Janet US

"Jeßus" > wrote in message
...
> On Fri, 23 Sep 2016 00:47:22 -0500, Sqwertz >
> wrote:
>
>>On Fri, 23 Sep 2016 01:09:37 -0400, jmcquown wrote:
>>
>>> On 9/22/2016 9:48 PM, Sqwertz wrote:
>>>> On Thu, 22 Sep 2016 19:48:40 -0400, jmcquown wrote:
>>>>
>>>> You spent $5.89 for chicken breast?!?!? (They went on sale today for
>>>> a mere $4.49 - still way too expensive).
>>>>
>>> Actually, no. I spent $7 for the chicken cutlets. What's the big deal?
>>
>>I meant $5.89 a POUND. That's expensve sondiering you could have cut
>>them yourself for 1/3rd the price.
>
> I don't use chicken breast, but if I did I wouldn't pay less than
> AUD$7.50 per pound (USD$5.73) for it.

I bought two whole Foster Farms chickens for .79 a pound yesterday. They
were large so the breasts are too. In CA they passed laws not too long ago
that poultry farmers follow, with inspections. The price at the store has
nothing to do with how they are raised, it just means that particular store,
Smart and Final, has them on sale this week.

https://www.fosterfarms.com/because-...aha-certified/

Cheri

jmcquown wrote:
>Sqwertz wrote:
>>jmcquown wrote:
>>
>>> http://s21.postimg.org/63qw43zsn/chicken_lemon.jpg
>>>
>>> A photo of the raw ingredients.
>>
>> Somebody has to bitch about something, so....
>>
>> You spent $5.89 for chicken breast?!?!? (They went on sale today for
>> a mere $4.49 - still way too expensive).
>>
>Actually, no. I spent $7 for the chicken cutlets. What's the big deal?
>
>> Bone in chicken breasts are $1/lb this week (Normally $1.79-$1.99).
>> Rip off the skin, bone it out, slice in half for "cutlets" and the
>> total cost is now $1.18/lb (or $2.26/lb when not on sale).
>>
>> -sw
>>
>Yeah, you and Sheldon seem to find those prices.
>
>Jill

Skinless boneless chicken breasts are usually on sale here in Family
packs (3+ pounds) for $1.99/lb.... typically once a month. I slice
them into cutlets myself... substantially more expensive when the
butcher slices them... can cost more than double. Only takes me 30
seconds or less to turn one half breast into 3-4 cutlets. I never
cook boneless skinless chicken breasts as is.. I trim them of
extraneous fat and any bloody bits, and tendon, slice into cutlets and
freeze in ziplocks... I have two large ziplocs in the freezer now. I
prefer them seasoned, lightly breaded, and fried.... sometimes just
dusted with seasoned flour. Left overs don't last long, they make
great sandwiches:
http://i67.tinypic.com/122hv69.jpg
http://i63.tinypic.com/upnok.jpg
http://i66.tinypic.com/2mk5ug.jpg

sf wrote:
>
> I get his AND yours? Thanks! I think it's a texture thing with him
> because he's fine with their flavor (I use a splash of caper brine
> too).

First time ever for me. Just bought a jar and tasted 3 of them.
Interesting taste. I'll use them in the future as appropriate. IE, they
won't go to waste.

Cheri wrote:
>
> I bought two whole Foster Farms chickens for .79 a pound yesterday. They
> were large so the breasts are too. In CA they passed laws not too long ago
> that poultry farmers follow, with inspections. The price at the store has
> nothing to do with how they are raised, it just means that particular store,
> Smart and Final, has them on sale this week.

Perdue Oven Stuffer Roasters here for $0.69 per pound (with store
coupon) until next Wednesday. I'll probably buy one and split it right
in half for 2 eaual halves. One for the freezer and one right into the
oven. yum.

"Gary" > wrote in message ...
> Cheri wrote:
>>
>> I bought two whole Foster Farms chickens for .79 a pound yesterday. They
>> were large so the breasts are too. In CA they passed laws not too long
>> ago
>> that poultry farmers follow, with inspections. The price at the store has
>> nothing to do with how they are raised, it just means that particular
>> store,
>> Smart and Final, has them on sale this week.
>
> Perdue Oven Stuffer Roasters here for $0.69 per pound (with store
> coupon) until next Wednesday. I'll probably buy one and split it right
> in half for 2 eaual halves. One for the freezer and one right into the
> oven. yum.

Sounds good, and good price.

Cheri

On Fri, 23 Sep 2016 16:16:57 +1000, Jeßus > wrote:

>On Fri, 23 Sep 2016 01:08:45 -0500, Sqwertz >
>wrote:
>
>>On Fri, 23 Sep 2016 16:05:11 +1000, Jeßus wrote:
>>
>>> On Fri, 23 Sep 2016 00:47:22 -0500, Sqwertz >
>>> wrote:
>>>
>>>>On Fri, 23 Sep 2016 01:09:37 -0400, jmcquown wrote:
>>>>
>>>>> On 9/22/2016 9:48 PM, Sqwertz wrote:
>>>>>> On Thu, 22 Sep 2016 19:48:40 -0400, jmcquown wrote:
>>>>>>
>>>>>> You spent $5.89 for chicken breast?!?!? (They went on sale today for
>>>>>> a mere $4.49 - still way too expensive).
>>>>>>
>>>>> Actually, no. I spent $7 for the chicken cutlets. What's the big deal?
>>>>
>>>>I meant $5.89 a POUND. That's expensve sondiering you could have cut
>>>>them yourself for 1/3rd the price.
>>>
>>> I don't use chicken breast, but if I did I wouldn't pay less than
>>> AUD$7.50 per pound (USD$5.73) for it.
>>
>>She is not buying overpriced free range, organic, feel good chicken.
>
>You can't produce chicken meat humanely and sell it for that retail
>price.

Huh? What's humane when you kill them to eat them? DUH

On Fri, 23 Sep 2016 11:01:37 -0400, Gary > wrote:

>jmcquown wrote:
>>
>> On 9/23/2016 2:08 AM, Sqwertz wrote:
>> > On Fri, 23 Sep 2016 16:05:11 +1000, Jeßus wrote:
>> >
>> >> On Fri, 23 Sep 2016 00:47:22 -0500, Sqwertz >
>> >> wrote:
>> >>
>> >>> On Fri, 23 Sep 2016 01:09:37 -0400, jmcquown wrote:
>> >>>
>> >>>> On 9/22/2016 9:48 PM, Sqwertz wrote:
>> >>>>> On Thu, 22 Sep 2016 19:48:40 -0400, jmcquown wrote:
>> >>>>>
>> >>>>> You spent $5.89 for chicken breast?!?!? (They went on sale today for
>> >>>>> a mere $4.49 - still way too expensive).
>> >>>>>
>> >>>> Actually, no. I spent $7 for the chicken cutlets. What's the big deal?
>> >>>
>> >>> I meant $5.89 a POUND. That's expensve sondiering you could have cut
>> >>> them yourself for 1/3rd the price.
>> >>
>> >> I don't use chicken breast, but if I did I wouldn't pay less than
>> >> AUD$7.50 per pound (USD$5.73) for it.
>> >
>> > She is not buying overpriced free range, organic, feel good chicken.
>> >
>> > -sw
>> >
>> Of course I would have preferred to pay less. I didn't want to slice
>> chicken breasts into cutlets.
>
>Lazy non cook thinking.
>
>> They would have cost the same per pound
>> (if not more).
>
>not even close.
>
>> Less work this way. Butchers have to earn a living too,
>> ya' know.
>
>Grocery store butchers make the same pay regardless. They work by the
>hour.

Then probably easier and costs less to eat chicken cutlets at some
fast food joint.

On Fri, 23 Sep 2016 08:30:31 -0400, Gary > wrote:

>jmcquown wrote:
>>
>> On 9/22/2016 9:49 PM, Sqwertz wrote:
>> > On Thu, 22 Sep 2016 19:48:40 -0400, jmcquown wrote:
>> >
>> >> It's too easy to go too heavy handed on the capers. To me, the lemon
>> >> makes the dish. The pickled flower buds are garnish.
>> >
>> > Rinse the capers before using. You can also soak them in water for a
>> > few minutes.
>> >
>> > =sw
>> >
>> Duh... this isn't the first time I've made any sort of dish with capers.
>> Veal, fish, chicken. Sheesh, all I did was say don't be heavy handed
>> with them.
>
>Well you did say that you don't care much for them. So do you still use
>a bit of them anyway. I've never had a caper in my 63 years. I've got
>them on my grocery list for today. I might give them a try if not too
>expensive. Or maybe I'll wait at least until I try a recipe the calls
>for them.

I've never bought capers other than in a tin of rolled anchovy.

On Thursday, September 22, 2016 at 5:09:51 PM UTC-5, Jill McQuown wrote:
> I bought some chicken cutlets. I plan to dredge them in seasoned flour
> and brown them in oil and butter. Then deglaze the pan with white wine
> and lemon. I forgot to buy a lemon! So I went to the Club and
> surprised them by asking "can I buy a lemon?" They gave me a lemon.
>
> This dish also calls for capers but I am not a big fan of them, so a
> mere sprinkling.
>
> As a side dish I'll have pasta with pasta, cream and Parmesan.
>
> Sorry, too busy to take pictures of my food.
>
> Jill
Sounds good Jill. I often make this , but I add a bit of chicken broth and lemon and let the cutlets cook for a few minutes, also I LOVE capers !

On Fri, 23 Sep 2016 09:26:46 -0400, Nancy Young
> wrote:

>On 9/22/2016 10:53 PM, Ed Pawlowski wrote:
>> On 9/22/2016 8:49 PM, sf wrote:
>>> On Thu, 22 Sep 2016 19:48:40 -0400, jmcquown >
>>> wrote:
>>>
>>>> It's too easy to go too heavy handed on the capers. To me, the lemon
>>>> makes the dish. The pickled flower buds are garnish.
>>>
>>> My husband doesn't like capers either. Fortunately, he's fine with
>>> their flavor. I guess it's a texture thing - so I make piccata as I
>>> usually do, and keep all the capers for myself.
>>>
>>
>> I did not care much for them at first but the more I had them the more I
>> liked them..Can't imagine piccata without them.
>
>We also had chicken piccata a couple of days ago. Such bright and
>delicious flavor. I think capers make the dish, not that I don't
>like lemon chicken but the capers seal the deal.
>
>We get the big jar from Costco.
>
>nancy

Capers are not very expensive, I don't buy them because I can live
without, I only like them in rolled anchovy, the caper adds texture is
all.
https://www.amazon.com/s/ref=nb_sb_s...%2Caps%2C19 4

On Friday, September 23, 2016 at 6:21:23 AM UTC-10, Gary wrote:
> sf wrote:
> >
> > I get his AND yours? Thanks! I think it's a texture thing with him
> > because he's fine with their flavor (I use a splash of caper brine
> > too).
>
> First time ever for me. Just bought a jar and tasted 3 of them.
> Interesting taste. I'll use them in the future as appropriate. IE, they
> won't go to waste.

Mostly, capers function as garnish. It's tough to get excited about garnish.. My wife likes them a lot. She must see something in them that I don't. I like it on top of tuna salad. I also like them rolled with anchovies because they're so damned cute. Rolling anchovies around capers must the the world's most depressing job though.

"Cheri" wrote in message ...


"Gary" > wrote in message ...
> Cheri wrote:
>>
>> I bought two whole Foster Farms chickens for .79 a pound yesterday. They
>> were large so the breasts are too. In CA they passed laws not too long
>> ago
>> that poultry farmers follow, with inspections. The price at the store has
>> nothing to do with how they are raised, it just means that particular
>> store,
>> Smart and Final, has them on sale this week.
>
> Perdue Oven Stuffer Roasters here for $0.69 per pound (with store
> coupon) until next Wednesday. I'll probably buy one and split it right
> in half for 2 eaual halves. One for the freezer and one right into the
> oven. yum.

Sounds good, and good price.

Cheri

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

It sounds as though you buy whole chickens too) I always do and when get
it home I cut it up myself. Much cheaper way



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

"dsi1" wrote in message
...

On Friday, September 23, 2016 at 6:21:23 AM UTC-10, Gary wrote:
> sf wrote:
> >
> > I get his AND yours? Thanks! I think it's a texture thing with him
> > because he's fine with their flavor (I use a splash of caper brine
> > too).
>
> First time ever for me. Just bought a jar and tasted 3 of them.
> Interesting taste. I'll use them in the future as appropriate. IE, they
> won't go to waste.

Mostly, capers function as garnish. It's tough to get excited about garnish.
My wife likes them a lot. She must see something in them that I don't. I
like it on top of tuna salad. I also like them rolled with anchovies because
they're so damned cute. Rolling anchovies around capers must the the world's
most depressing job though.

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

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

You won't be making a career out of doing it then? ;p

On Friday, September 23, 2016 at 7:29:51 AM UTC-10, Ophelia wrote:
> "Cheri" wrote in message ...
>
>
> "Gary" > wrote in message ....
> > Cheri wrote:
> >>
> >> I bought two whole Foster Farms chickens for .79 a pound yesterday. They
> >> were large so the breasts are too. In CA they passed laws not too long
> >> ago
> >> that poultry farmers follow, with inspections. The price at the store has
> >> nothing to do with how they are raised, it just means that particular
> >> store,
> >> Smart and Final, has them on sale this week.
> >
> > Perdue Oven Stuffer Roasters here for $0.69 per pound (with store
> > coupon) until next Wednesday. I'll probably buy one and split it right
> > in half for 2 eaual halves. One for the freezer and one right into the
> > oven. yum.
>
> Sounds good, and good price.
>
> Cheri
>
> =============
>
> It sounds as though you buy whole chickens too) I always do and when get
> it home I cut it up myself. Much cheaper way
>
>
>
> --
> http://www.helpforheroes.org.uk

I used to do that back in the old days. I could save some dough by cutting up a chicken myself. I enjoyed doing it too. These days, a whole chicken could cost over 12 bucks. That's past my tipping point of under $7. I stopped buying whole chicken about the time that Windows XP came out. Coincidence? I think not.