Glazed Pearl Onions

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Linda0818

Head Chef
Joined
Dec 5, 2018
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1,287
Location
Columbus, Ohio
White chicken, white turkey, any white bird meat. I don't like it. But the dog gobbled it right up. Didn't go to waste.

Well that's a good thing ;)

I love any kind of poultry. Chicken being my favorite. I'm a dark meat gal, though. I'll eat chicken breast and turkey breast, etc, but I prefer the dark stuff.
 

Addie

Chef Extraordinaire
Joined
Nov 9, 2011
Messages
22,297
Location
East Boston, MA
Well that's a good thing ;)

I love any kind of poultry. Chicken being my favorite. I'm a dark meat gal, though. I'll eat chicken breast and turkey breast, etc, but I prefer the dark stuff.

I only buy the legs and thighs of the bird. Pirate love the breast. If he is lucky and I am in a good mood, I will pick up a couple of chicken breast for him. What he does with them is his choice. We eat separate meals on the night he cooks his chicken breasts.
 

Linda0818

Head Chef
Joined
Dec 5, 2018
Messages
1,287
Location
Columbus, Ohio
I only buy the legs and thighs of the bird. Pirate love the breast. If he is lucky and I am in a good mood, I will pick up a couple of chicken breast for him. What he does with them is his choice. We eat separate meals on the night he cooks his chicken breasts.

:LOL:

This is the same thing I went through with Matthew (my SO, rest his soul). I wanted legs and thighs and he would only eat the breast meat.
 

Andy M.

Certified Pretend Chef
Joined
Sep 1, 2004
Messages
49,391
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Massachusetts
:LOL:

This is the same thing I went through with Matthew (my SO, rest his soul). I wanted legs and thighs and he would only eat the breast meat.

Aside from my SO I know no one who prefers dark meat poultry. One daughter even refuses to try duck because, "It's all dark meat."
 

pepperhead212

Executive Chef
Joined
Nov 21, 2018
Messages
3,427
Location
Woodbury, NJ
I'm another dark meat guy; unless I'm slicing things for Chinese or other stir-fries, I prefer thighs, and I like the fact that boneless, skinless thighs are now as available as boneless, skinless breasts. I use them in recipes calling for diced chicken, though the thighs are a little irregular.
 

Linda0818

Head Chef
Joined
Dec 5, 2018
Messages
1,287
Location
Columbus, Ohio
Aside from my SO I know no one who prefers dark meat poultry. One daughter even refuses to try duck because, "It's all dark meat."

Well here's the thing... I like dark meat when it comes to chicken and turkey, but I don't like duck. It's just bitter and greasy to me. The only time I'll eat duck is if my cousin and I go to a local Chinese place for lunch. We'll often order the Pineapple Duck and split it. But I think the reason I can eat it then is because the flavor of the duck is masked by all the pineapple and the sweet sauce.

I'm another dark meat guy; unless I'm slicing things for Chinese or other stir-fries, I prefer thighs, and I like the fact that boneless, skinless thighs are now as available as boneless, skinless breasts. I use them in recipes calling for diced chicken, though the thighs are a little irregular.

Ditto on all. If I'm doing a stir-fry, I'll use chicken breast. But yes on those boneless/skinless thighs. LOVE them. I also love turkey thighs, roasting them to get the skin nice and crispy.
 

Andy M.

Certified Pretend Chef
Joined
Sep 1, 2004
Messages
49,391
Location
Massachusetts
As a side note, chicken breast cooked sous vide to a lower temperature is outstanding and will change your opinion about white meat chicken. I'm not saying it'll become your new fave, just that it's so much better than what you're used to.
 

Linda0818

Head Chef
Joined
Dec 5, 2018
Messages
1,287
Location
Columbus, Ohio
It's not that I won't eat the breast meat, because I do love a thick, juicy baked chicken breast. But you're right, it depends on how it's cooked. And, of course, a nice BBQ breast straight from the grill is delicious. But even better from the grill is a plate full of thighs and legs!
 

buckytom

Chef Extraordinaire
Joined
Aug 19, 2004
Messages
21,933
Location
My mountain
There's lots of different views. Depends on the dish.

Tikka Masala isn't the same without white meat.

Halal cart chicken over rice isn't the same without dark meat.

To bring it back home, my wife often laughs when she sees my brick of frozen pearl onions in cream sauce somewhere squirreled away in either the kitchen or garage fridges.

Pagans, the lot, who disparage pearl onions in cream sauce on a Holy Day.
 
Last edited:

CraigC

Master Chef
Joined
Jan 27, 2011
Messages
6,483
I used to be a "white meat only" eater. Now we mostly cook chicken thighs.
 

Linda0818

Head Chef
Joined
Dec 5, 2018
Messages
1,287
Location
Columbus, Ohio
There's lots of different views. Depends on the dish.

Tikka Masala isn't the same without white meat.

Halal cart chicken over rice isn't the same without dark meat.

To bring it back home, my wife often laughs when she sees my brick of frozen pearl onions in cream sauce somewhere squirreled away in either the kitchen or garage fridges.

Pagans, the lot, who disparage pearl onions in cream sauce on a Holy Day.

Protect those onions ;)

Pearl onions in cream sauce is like heaven on a plate to me.
 

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