What did you cook or eat today (September 2022)?

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I don’t know how chicken breasts are packed at supermarkets in other parts of the world, but in the States you can expect to see flawless meat displayed in the package, only to find that the butcher has tucked all the fatty bits underneath.

This is an accumulation of all those fatty bits, over the course of several months. I trim the chicken, then place the scraps in a bag in the freezer. I just finished grinding it all, and ended up with over 4 pounds of ground chicken.

Nothing goes to waste in this house.
 
The Late Night Gourmet said:
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I don’t know how chicken breasts are packed at supermarkets in other parts of the world, but in the States you can expect to see flawless meat displayed in the package, only to find that the butcher has tucked all the fatty bits underneath.

This is an accumulation of all those fatty bits, over the course of several months. I trim the chicken, then place the scraps in a bag in the freezer. I just finished grinding it all, and ended up with over 4 pounds of ground chicken.

Nothing goes to waste in this house.
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Is that from chicken breast meat, thighs, or a mixture of white and dark chicken?

Since I prefer thighs, and seldom buy breasts, I'm used to a good bit of fatty bits in my chicken.

CD
 
caseydog said:
Is that from chicken breast meat, thighs, or a mixture of white and dark chicken?

Since I prefer thighs, and seldom buy breasts, I'm used to a good bit of fatty bits in my chicken.

CD
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This is just chicken breast. I honestly would prefer thighs, but everyone in the house is so used to chicken breasts. And, of course, when you go to any restaurant, you're at least 90% likely to get chicken breast when you order "chicken" in any form, and 100% likely if it's in a sandwich. After decades of this, it's hard to undo the "programming". I could probably slip chicken thighs in some time if I ever thought of it, but I suppose I've been susceptible to programming myself over the years.
 
Yorky said:
The cayenne chilli peppers as garnish were quite mild which is more than can be said for the Thai chillis in the stuffing.
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Now, this is some trick: you nibble a bit of the garnish and conclude "this isn't all that bad", so you dig in and get a bit of a surprise.

On the other hand, this is a matter of proportions, since a cayenne pepper is 10-20 times hotter than a jalapeno pepper, and the Thai chilis are 2-3 times hotter than that. :pepper:
 
The Late Night Gourmet said:
Now, this is some trick: you nibble a bit of the garnish and conclude "this isn't all that bad", so you dig in and get a bit of a surprise.

On the other hand, this is a matter of proportions, since a cayenne pepper is 10-20 times hotter than a jalapeno pepper, and the Thai chilis are 2-3 times hotter than that. :pepper:
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I believe that our cayenne chilli peppers are on the lower end of their scale (30,000 - 50,000 SHUs) whereas our Thai hot chillis are at the higher end of theirs (50,000 - 100,000 SHUs). I rarely use the prik kee noo except for Tom Yam.
 
Yorky said:
I believe that our cayenne chilli peppers are on the lower end of their scale (30,000 - 50,000 SHUs) whereas our Thai hot chillis are at the higher end of theirs (50,000 - 100,000 SHUs). I rarely use the prik kee noo except for Tom Yam.
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All I know is that the late-season cayenne chilis I get from my garden are scorchers. The early season cayennes are relatively mild.

CD
 
Timenspace said:
We are back from a short visit to Paris, France. And it is a back to school here, on Sept 5th. This is a hotel quiche, salmon, broccoli. One of the rare out-of-my-eating-needs trials. Some reaction, but not too severe, ok. Daughter tried a lovely eclaire, filled and drizzled with chocolate, she said it was fantastic. I might find a pic of it in the coming days.

And Sacre Coeur, one of my fav spots.
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Weve stayed there ads well.
Russ
 
Cup of earl and biscuits. About 6.
That will last til tea time unless I get peckish.
We will raise a glass to queenie later.
Friday so takeaways later for dinner.

Russ
 
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