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So they woulda been Red Lobster Chedder Bay Cookies...

That dry mix woulda been just fine I bet.

Dunno.. thinking chicken wings from a local place (I really miss the trailer place.. dude had THE BEST.. closest to actual buffalo wings you could get and not be from the Anchor Bar...)

I had to clean up my post because it was a overt boob joke already! :P

1950's chevy belair! NO MORE! :P

When you go camping, you leave the advanced technology behind!

Generally my Xbox's handle that. the BluRay can as well. So can the TV if I choose (but then I only get tv sound, not surround. ARC is a pain in the back side to use)

We found some old jarred syrup in my grandmothers pantry one year.... well quasisyrup, quasiglass...

Something to note, Only two things have actual expiration dates. Baby Food and Medicine. Everything else is best by, use by, sell by. Best by is where the manf has figured the peak flavor to start falling off. Use by, they just want you to replace it then, has no more meaning than Best By. Sell...

Which I regularly use to rapidly defrost stuff I plan to use in 30 minutes. not something that will be refrozen, plus time neccessary for a 60LBs block to be defrosted and monitored vs a pound of ground beef, or a few pork chops / chicken breasts /etc is vastly different.

Broccoli is not a magic tree!!!!!

Water is a better thermal transfer entity the air, that being said there was no water on the bottom until it started thawing faster and the chicken juice ice melted.

Yep, bagged and back into the freezer, 20LBs has been picked up by folks. another 15 is getting delivered today. Of course, its not a perfect 5lbs a bag. some over, some under. *shrugs* what can ya do with breasts? varied sizes/weights.

Right on at a week interestingly the bottom was more thawed than the top... hmm. Curious. I'd have thought the upper area would that more. Was thawed enough to pry apart.

There is a hole in the wall style place here, hidden in the back of a mexican grocery store. GOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOD!

They are close to releasing a few, I'll address those tomorrow. I doubt the bottom has any remotly at any stage other than Iceblock'o'chicken! Heh. Again folks, thanks for the ideas, I'd considered the water bath, had my schedule been different I coulda done it.

The ideas were fine, but not workable for my current situation. I don't have any free time until the weekend to work with it, which sorta limits me to the fridge thaw method for a week at least anyway. I've only used water baths for 30 minute quick thawing to use immediately after as of yet.

I think that is part of why I had to turn up the fridge temp, the chicken is doing a good amount of the cooling right now.

You're welcome.... maybe. Depending on how you go about it! ;)

I knew what it was before I got it, I was expecting/planning at least a week long fridge defrost. So thats not much of a worry. might consider a waterbath on the weeked, if I don't see much change by then. First time i'll have defrosted a mass, so it'll be a learning event for me.

I have a thermo and check it daily to ensure it doesn't go over 40. It was closer to 30 when I first put it in.

Goya Mojo Crioll, specifically.

Unless its a family run hole in the wall then its some sort of prepackaged one. Just an off-list one you can get from Sysco or such.

What I've enjoyed for Fajita seasoning is Goya's Mojo sauce. Get the meat and veg mostly cooked, then pour some in mix it around and boil off the sauce.

Perhaps ;) , but I still have to be the one to get it. Its not used at work, limited time sale on product from other plants. Work for a meat processing facility, though we do nothing chicken related at this plant, it gets shipped in from other plants at times.