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Old 09-15-2014, 11:23 PM   #21
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Originally Posted by buckytom View Post
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.
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Old 09-15-2014, 11:27 PM   #22
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lol. my thoughts exactly.

what happened while i was away? who took away the sillines and the fun?

i'm dyin' here.
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Old 09-15-2014, 11:31 PM   #23
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I was as careful as I could be, guys and gals, calling them chicken breasts...chicken breasts, ok?..hah.
KFC and El Pollo Loco no doubt can specify what size their chicken breasts are as part of their contract with the chicken growers.
Not so as a shopper. The bone in split chicken breasts I saw at Albertsons are way too big to make with this recipe, IMO.

I'll shop for smaller sized ones.
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Old 09-17-2014, 01:27 AM   #24
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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.
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Old 09-17-2014, 06:55 AM   #25
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Originally Posted by Caslon View Post
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.
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.
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Old 09-17-2014, 07:42 AM   #26
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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.
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Old 09-17-2014, 10:18 AM   #27
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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.

Excellent suggestion
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Old 09-17-2014, 12:01 PM   #28
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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.
Implants?
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Old 09-17-2014, 12:10 PM   #29
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Originally Posted by Caslon View Post
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.
Just a suggestion: When I make sweet and sour chicken or pork, or just about anything with green bell peppers, I like to use red and/or yellow peppers, too. They're sweeter and make the dish more colorful and nutritious (they have different nutrients than the green ones). Love sweet and sour dishes
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Old 09-17-2014, 12:36 PM   #30
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Implants?
Breast Implants? Have you seen the size of the chicken breasts that are now in the markets?
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