Which reminds me, I wonder what Harry and Bolas are up to.yes, huge breasts are over rated.
ya still gotta love meaty thighs, though.
how do you feel about roasts? i'm a rump man, myself.
Which reminds me, I wonder what Harry and Bolas are up to.yes, huge breasts are over rated.
ya still gotta love meaty thighs, though.
how do you feel about roasts? i'm a rump man, myself.
Just a follow up on the Hawaiian Chicken. I'll definitely use chicken breasts next time. The skin (fat) and bones just seem to have more flavor than boneless skinless chicken. Also, the recipe called for draining the juices of a 15 oz. pineapple can and then adding water to make 1 1/4 cups. Next time I'll only fill it up to maybe 3/4 a cup total so that the sauce is thicker. It was a bit runny and drained thru the rice on my plate. Also, I'll cut up 2 green peppers instead of one because I like cut green peppers with this dish. Other than that it came out pretty good. I'll try this recipe again when I can get smaller regular sized chicken breasts.
Caslon,
could always add another tablespoon of cornstarch, what happened I think you when cooking - the pineapple and chicken release more juice then expected.
You could drain the juice from the dish into a sauce pan and add lil more cornstarch mixed with lil water (a slurry) and heat it up again will tighten it up again.
I had that happen when I made it with some large wings.
Good luck with that. Farmers are now using implants on their chickens. I bought just one chicken breast for The Pirate. He got two meals out of it.
Just a follow up on the Hawaiian Chicken. I'll definitely use chicken breasts next time. The skin (fat) and bones just seem to have more flavor than boneless skinless chicken. Also, the recipe called for draining the juices of a 15 oz. pineapple can and then adding water to make 1 1/4 cups. Next time I'll only fill it up to maybe 3/4 a cup total so that the sauce is thicker. It was a bit runny and drained thru the rice on my plate. Also, I'll cut up 2 green peppers instead of one because I like cut green peppers with this dish. Other than that it came out pretty good. I'll try this recipe again when I can get smaller regular sized chicken breasts.
Implants?
Breast Implants? Have you seen the size of the chicken breasts that are now in the markets?
I just roasted a couple the other day. They were quite tasty! It's funny that if you buy a whole chicken, the breasts aren't that big.
I don't think those chickens have ever seen a yard.I want to see a chicken with those large breasts walk around the yard. They must be taking a lot of face falls.
What about vinegar for the sourness? Mum used to have a recipe for sweet and sour pork that had pineapple and vinegar among the ingredients. I think she may have used either malt vinegar or cider vinegar but I would think any vinegar would do (except that white vinegar they sell for cleaning)That looks tasty good. I don't have a dutch oven like you so I've been Googling how to make it using a large cast iron skillet instead. I found some recipes that I'll be trying soon. I wonder how I can add some sourness to make it sweet and sour chicken using the pineapple? Maybe I should look up that recipe separately.
I read recently that American farmers are allowed to use hormones to "encourage" growth in meat animals and to increase yield with milking cows. Perhaps that's the cause of the giant chickens.Breast Implants? Have you seen the size of the chicken breasts that are now in the markets?
I read recently that American farmers are allowed to use hormones to "encourage" growth in meat animals and to increase yield with milking cows. Perhaps that's the cause of the giant chickens.
I had a turkey drumstick not long ago that I had to break with my kitchen cleaver in order to get it into the slow cooker (which is a large one). It fed me two meals and a plate of sandwiches. I wouldn't like to meet the turkey it belonged to in a dark alley. Goodness only knows how tall it was!
I wouldn't use anything but thighs for this recipe myself.