Welcome to the IHoP v.2

[///M5 2,833]

I have to make chicken for dinner. Boneless skinless even.

How the fuck am I going to make it yummy?

Chicken Marsala? Cheap and easy sauce, I usually make it using the Boneless skinless and it comes out great.

I LOVE Marsala sauce!  Unfortunatelty, I have yet to find a local place that sells a good Marsala.

It is uber easy to make at home.

[///M5 2,833]

Boneless/skinless chicken should never be purchased. Ick. At least give me the love of the only good part of the bird which is the skin. Bone is useful as well, but skin is necessary. As with all birds cooking them in their own or similar fat is usually the best way.

[///M5 2,833]

Exactly why Americans should eat more duck and less chicken.

[///M5 2,833]

Ha, so this is what posts outside the hop look like

.

[dem beats 1,223]

I ditched the wife and had dinner with a buddy.

:-D

[dem beats 1,223]

Good meal. Bartender, asked the whole staff to walk buy and find out what cologne I had on. She gave up and asked while we had coffee at the end of the meal. She was super awkward and cute.

Place is owned by the granddaughter of James J Hill. Definitely good eats for the price for sure. Surprisingly good for something not in the downtownish area.

[///M5 2,833]

I ditched the wife and had dinner with a buddy.

:-D

fheg eats boneless skinless chicken? Hope you enjoyed the "camping hug" practice

[dem beats 1,223]

Going to turn the chicken into curry tomorrow!

[///M5 2,833]

I'd tend to poach the chicken in 170f curry then.

[dem beats 1,223]

I ditched the wife and had dinner with a buddy.

:-D

fheg eats boneless skinless chicken? Hope you enjoyed the "camping hug" practice

They absolutely thought we were a couple until he mentioned he was scouting the place for a reception.

[dem beats 1,223]

I'd tend to poach the chicken in 170f curry then.

You wouldnt sear it? I usually sear it and then simmer.

Thanks for all the tips.

[///M5 2,833]

Maillard is always your friend.

Brown, pull & set aside. Make the curry in the pan, bring to 170 and add the chicken. Do not add dairy until right before you serve though, if you have to make it creme fraiche as I've had good luck having it hold with more heat than other dairy.

[///M5 2,833]

Indian food is typically a one pan meal, but I tend to try to optimize what I know about food in anything. If you are willing to gain a rougher texture then you can keep the protein in the dish the whole time. Personally I never sacrifice the protein and since you are using absolutely tasteless chicken I'd definitely not. If you want to start with the bird and never remove it then please leave the skin & bones on/in and just take them out at the end.

[///M5 2,833]

And if you have to buy skinless next time thighs. Seriously.

[///M5 2,833]

<-made taco's earlier this week with skinless thighs

[dem beats 1,223]

I have never used a thermometer, but you described my exact method.

:-)

[///M5 2,833]

In a mole. Might as well be a curry.

[///M5 2,833]

I have never used a thermometer, but you described my exact method.

:-)

170 is the safe eating temp for the nasty dirty bird. No need to cook it hotter than that. If you don't sear though you should add it to boiling liquid and then cool it. Other nasty shit can leave on the fecal nonsense our country calls poultry.

[dem beats 1,223]

Wife got the breasts. I'm trying to stop her craziness, but she buys them once and while.

[dem beats 1,223]

Going to make a fuck load of curry. Enough for meals later in the week.

[///M5 2,833]

Wife got the breasts. I'm trying to stop her craziness

I usually encourage it. Like them in my face.

[///M5 2,833]

Make your own paste or buy one?

[Penguin4x4 1,761]

You did it all online? Mine is both online and classroom.

 

10 and 30 are available 100% online. Never even knew this kind of certification existed a week ago

[Penguin4x4 1,761]

Funny we're talking about chicken because this news story just popped up:
 

 

Gainesville, Georgia bills itself as "The poultry capital of the world." January 27 of this year was a dark day, then, because a truck carrying live chickens from Pilgrim's Farm overturned on US 129 near the city resulting in the deaths of "dozens" of chickens (the drivers were all right). People for the Ethical Treatment of Animals (PETA) is still not over the shock, however, and has asked the state Department of Transportation (GDOT) to be allowed to erect a ten-foot-tall tombstone at the crash site for a month in order "to commemorate the lives lost in this deadly crash." You read that correctly: a tombstone... ten feet tall... for chickens.

 

Atlanta resident Sarah Segal wrote the request letter on behalf of PETA, conceding that "a relative of the deceased is usually required to fulfill requests for roadside memorials," but seeking dispensation in order to honor "[t]hese chickens, who spent their entire short lives... on a factory farm before their agonizing deaths." PETA is out to highlight the fact that Gainesville is said to be the birth of "assembly line" slaughter, its national spokesperson hoping "the tombstone will offer food for thought in the 'Poultry Capital of the World.'" Pun no doubt intended. PETA would pay for the memorial, which would also "let people know that the best way to prevent crashes such as this one is to go vegan, because chickens shouldn't have to make the terrifying trip to the slaughterhouse at all."

 

The GDOT is certain to say "Go cluck yourselves," having already pledged to remove all homemade memorials on state roadsides that commemorate human deaths. The state says they can be a distraction to drivers or cause mourners to stand too close to the road, increasing the chance of another crash. Instead, it will offer 15-inch discs with the name of the deceased under the message, "Drive safely. In Memory," that cost $100 and will be placed at the site for a year, after which they'll be given to the purchasers. And that pretty much rules out a memorial wall to chickens.

 

[Julian 641]

Boneless/skinless chicken should never be purchased. Ick. At least give me the love of the only good part of the bird which is the skin. Bone is useful as well, but skin is necessary. As with all birds cooking them in their own or similar fat is usually the best way.

We eat a lot since it's a cheap, quick, and healthy protein that can be thrown in a lot of different dishes. Plus the fact they freeze pretty well means we always have some.