[ARCHIVED THREAD] - nvm (Page 1 of 2)
Posted: 11/5/2012 10:04:27 AM EDT
| nvm |
It's like there are no rules and no one even tries. |
Quoted:
Mace and 'cop killer' bullets? 
Please take a scissors and cut your internet connection. Oh, I'm sorry, you're not up with the times. Hollow points are refered to as cop killers in the mainstream media. As far as the "mace" goes, people who actually carry firearms everyday should have a way to deal with situations that require a less than lethal outcome, hence the pepper spray. |
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4/10
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Quoted:
Where exactly is the "tenderloin" on the chicken? If I had to guess, I'd say it's in the chiken breast, under the outside portion of white meat, but all I know is that it costs like $.20 more per pound at Sam's and it's an much better piece of meat, IMO. |
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Quoted:
When I was a kid, we had those same plates. That chicken looks tasteless. 1.5/10 you earned extra points from my nostalgiac nature. In all honesty, it probably is. Just the way I like it. That's what the sauce is for, but then again I consider myself a sauce guy. |
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Quoted:
I stopped reading after the term cop killer 
I stopped reading after the term "chicken tenderloin," when he obviously was referring to the breasts. Note: Poultry does actually have a "tenderloin," and it's a little puck of dark meat next to the spine that connects the upper end of the thighs to the torso. It's on the "bottom" when you roast a bird, and it's almost always discarded because, well... it's on the bottom. Often referred to as the "medallion," or "oyster," it is the very best part of a roasted bird. Two reasons: 1) It's the lightest of the dark meat, meaning that it has a ton of flavor but is also supremely tender. 2) Gravity - all the seasoned juices flow INTO this area when cooking, and it comes out incredibly succulent. Clearly, this was not what the OP was referring to... But, you can do this yourself at Thanksgiving. Step one is to save yourself some room. Then, after whoever is doing the carving has had their fill of doing whatever glorified hackjob they do, get yourself a go at the carcass. Flip that bird over, peel the skin back, and find the base of the spine on either side, just above the thighs. They're about the size of a post-it on a turkey, or perhaps silver dollars on a chicken. Don't even need a knife. Just dig your finger down next to the muscle and peel it away. It's amazing. Oh, and you're welcome. |
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Quoted:
When I was a kid, we had those same plates. That chicken looks tasteless. 1.5/10 you earned extra points from my nostalgiac nature. In all honesty, it probably is. Just the way I like it. That's what the sauce is for, but then again I consider myself a sauce guy. Just eat the sauce in that case. |
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When I was a kid, we had those same plates. That chicken looks tasteless. 1.5/10 you earned extra points from my nostalgiac nature. In all honesty, it probably is. Just the way I like it. That's what the sauce is for, but then again I consider myself a sauce guy. Just eat the sauce in that case. Will do. 
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Quoted:
Quoted:
Mace and 'cop killer' bullets?
Please take a scissors and cut your internet connection. Oh, I'm sorry, you're not up with the times. Hollow points are refered to as cop killers in the mainstream media. As far as the "mace" goes, people who actually carry firearms everyday should have a way to deal with situations that require a less than lethal outcome, hence the pepper spray. and I was thinking the mace was for seasoning bland chicken |
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Quoted:
Quoted:
Mace and 'cop killer' bullets?
Please take a scissors and cut your internet connection. Oh, I'm sorry, you're not up with the times. Hollow points are refered to as cop killers in the mainstream media. As far as the "mace" goes, people who actually carry firearms everyday should have a way to deal with situations that require a less than lethal outcome, hence the pepper spray. Your snarky reply would make more sense if any part of it were actually true. I haven't heard the term "cop killer" since people were carrying pagers and OC is not mace. |
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Quoted:
Quoted:
I stopped reading after the term cop killer
I stopped reading after the term "chicken tenderloin," when he obviously was referring to the breasts. Note: Poultry does actually have a "tenderloin," and it's a little puck of dark meat next to the spine that connects the upper end of the thighs to the torso. It's on the "bottom" when you roast a bird, and it's almost always discarded because, well... it's on the bottom. Often referred to as the "medallion," or "oyster," it is the very best part of a roasted bird. Two reasons: 1) It's the lightest of the dark meat, meaning that it has a ton of flavor but is also supremely tender. 2) Gravity - all the seasoned juices flow INTO this area when cooking, and it comes out incredibly succulent. Clearly, this was not what the OP was referring to... But, you can do this yourself at Thanksgiving. Step one is to save yourself some room. Then, after whoever is doing the carving has had their fill of doing whatever glorified hackjob they do, get yourself a go at the carcass. Flip that bird over, peel the skin back, and find the base of the spine on either side, just above the thighs. They're about the size of a post-it on a turkey, or perhaps silver dollars on a chicken. Don't even need a knife. Just dig your finger down next to the muscle and peel it away. It's amazing. Oh, and you're welcome. So you're telling us to eat the turkey's ass?
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