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I prefer thighs over breasts

White meat means less greasiness, sure...but that's of course going to mean less flavor, too. Thighs and drummies are my fav. Wings can go to hell...not enough meat on em, lol.
 
DigDog said:
thread title was super-obvious in referring to chicken
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Well, I made that title intentionally expecting someone to point that out. I thought that is how OT rolls. Double entendre is standard operating procedure. I probably should have added "thick" before thighs and "succulent" before breasts. 😛

As for actual women, face and/or charisma are what causes a biological response in before everything else.
 
avA0Y9n_460s.jpg
 
I don't care to ever eat breast meat again. But that works great at my house, wife only eats breast meat.

Rotisserie chicken from Sam's... breast for wife, thigh, leg, and wing for me.
Whole chicken for the grill, same distribution.
 
Growing up the child of immigrants, we always preferred the dark meat while my more American friends families were all about the white meat. I admit I felt a little peasant loving the dark meat more as well I wanted to do as a kid was be more American and fit in more with the more American kids, but I could not resist the better flavor of dark meat.

Only a couple decades later did the thigh really make its breakthrough as the clearly better option. The drumstick is great too but the thigh is the best piece on the bird.

White meat is good for chicken salad and things like marsala and Francese and piccata and all the classic Italian dishes every place around here makes.

Wings are work for little meat but chicken skin is so good if you get a crispy wing then it's so worth it. Breading a chicken wing is blasphemy.

I still want to make my idea of a chicken skin BLT, where crisped up chicken skin takes the place of bacon
 
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I'm fine with breast but it needs the thickness cut in half, beat with a tenderizer hammer, and marinated for a few hours.

On the other hand, if it were a choice of between thighs or between breasts, the latter seems like a waste of my special sauce.
 
MrSquished said:
Growing up the child of immigrants, we always preferred the dark meat while my more American friends families were all about the white meat.

Only a couple decades later did the thigh really make its breakthrough as the clearly better option. The drumstick is great too but the thigh is the best piece on the bird.

White meat is good for chicken salad and things like marsala and Frances.

Wings are work for little meat but chicken skin is so good if you get a crispy wing then it's so worth it. Breading a chicken wing is blasphemy.

I still want to make my idea of a chicken skin BLT, where crisped up chicken skin takes the place of bacon
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I could get on board with your chicken skin BLT.

The best fried chicken I ever had was at a restaurant in Bristol, VA called Eatz on Moore St. The skin was as crisp as cracklins*, and the meat was hot and juicy.

* if you don't know what cracklins are, I weep for your loss.
 
Pohemi420 said:
It's a lot of effort for a little payoff (edible portion). They're tasty, but for me it's like getting a whole fried chicken...don't care for the work just to stuff it into my face, lol.
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Kinda like crab legs and lobster tails. Labor intensive for a morsel.


Chikkin' boobies make for better sammiches though. Sorta like Turkey sammiches.
 
Pohemi420 said:
It's a lot of effort for a little payoff (edible portion). They're tasty, but for me it's like getting a whole fried chicken...don't care for the work just to stuff it into my face, lol.
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Wings are great as finger food, but they've really exploded in price over the past years. A long time ago, they were sort of the leftover part of the bird, but now they're more expensive than the other pieces.
 
Lost_in_the_HTTP said:
Kinda like crab legs and lobster tails. Labor intensive for a morsel.


Chikkin' boobies make for better sammiches though. Sorta like Turkey sammiches.
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All day long, I'd make the trivial extra effort for lobster tails, if it wasn't cost prohibitive. Even crab legs, WTF, if you can't make an effort to eat, how soft you must be about doing *anything*?

lol, send me all the crag legs you find too laborious to eat. I'll Find A Way to stay alive eating them.

#firstworldproblems

I'd rather put forth the effort on a crag leg than eat chicken, any and every time. It's great that chicken is a lower cost source of dense protein, but that's about all it's got going for it. It's "good" cooked right but pales in comparison to most other animals cooked right. It's like the downtrodden, crappy alternative to good food. I guess it beats ham!

It doesn't matter if it's a thigh or other chicken part. You can make it tasty, but with same effort, other animals taste much better. We shouldn't have this situation where people have to settle for lowest common denominator food. It's outrageous in a 1st world country.

Let's Go Brandon!
 
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^ if you make your life a toilet, everything is going to stink.

How about laying off the drugs and trying to make... oh I dunno, maybe any kind of argument at all instead of the slacker crap you are doing?

Do you still think drugs aren't an impediment, after it is already clear that this is the case?
 
mindless1 said:
All day long, I'd make the trivial extra effort for lobster tails, if it wasn't cost prohibitive. Even crab legs, WTF, if you can't make an effort to eat, how soft you must be about doing *anything*?

lol, send me all the crag legs you find too laborious to eat. I'll Find A Way to stay alive eating them.

#firstworldproblems

I'd rather put forth the effort on a crag leg than eat chicken, any and every time. It's great that chicken is a lower cost source of dense protein, but that's about all it's got going for it. It's "good" cooked right but pales in comparison to most other animals cooked right. It's like the downtrodden, crappy alternative to good food. I guess it beats ham!

It doesn't matter if it's a thigh or other chicken part. You can make it tasty, but with same effort, other animals taste much better. We shouldn't have this situation where people have to settle for lowest common denominator food. It's outrageous in a 1st world country.

Let's Go Brandon!
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Nah, you Americans simply raise your chickens like shit. Back in the day, the Chinese of Shanghai would not each American chickens because their taste sucks.
That was an anecdote from my mom. She knows how to slay them too; had to slay the pet ones because of the laws passed back then banning them in the city.
 
Stop telling people. I can get chicken hind quarters for $0.99/# at the store. Bone in thigh is by far the best way to chicken. But if you all keep telling everyone it'll end up like wings and smoking cuts, going from dirt cheap to expensive as hell.
 
Torn Mind said:
Nah, you Americans simply raise your chickens like shit. Back in the day, the Chinese of Shanghai would not each American chickens because their taste sucks.
That was an anecdote from my mom. She knows how to slay them too; had to slay the pet ones because of the laws passed back then banning them in the city.
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American breeding of Chickens also dropped the price from higher than beef to dirt cheap. A big part of that was breeding them to have big breasts.
 
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