OT: The M-Fing Food Thread

[MindzEye]

When you break it down you reclaim the back for stock....but you can do that by spatchcocking as well.

I do that whenever I roast the bird, but getting the back, rib cage, thigh bones and scraps > just getting the back.

 

[LeafOfFaith]

You go to the wrong restaurants maybe? Anyone doing any sort of modern fried chicken dish (which is kind of an in thing with chefs these days) use boneless thighs.

Sure, if you're having the chicken penne or something else where it's slathered in sauce but you felt better eating it because chicken is healthy, yeah that's breast.

I’m not going to many restaurants where fried chicken is on the menu.

If we’re talking chicken salads, or Italian dishes, or American burger style chicken, it’s always breast.

 

[Wayward DP]

Can't agree with this one, though I'm open to giving it more of a shot.

As a kid, I wouldn't touch dark meat. Had a "gooiness" and ugliness to it compared to the pristine white meat. But I can see liking it if it's removed from the bone and cleaned up a bit before serving. Otherwise it's just a bit too ugly to be appetizing to me for some reason.

This was me as a teenager, but I have since outgrown this phenomenon and now much prefer dark meat.

In fact, I cannot think of any occasion where I would ever buy just breast meat. Considering we cook poultry less than five times a year, I'm either getting a whole bird, or legs.

And if your only issue is the appearance of dark meat... that can be overcome. And as mentioned, they sell boneless skinless thighs. Marinade/stir fry/slather in sauce and visually you won't be able to tell the difference between white/dark meat. The flavour difference is significant though.

If you are ever feeling adventurous...

 

[CH1]

I’m not going to many restaurants where fried chicken is on the menu.

If we’re talking chicken salads, or Italian dishes, or American burger style chicken, it’s always breast.

man, we don't go to the same restaurants. the only time I see chicken breast on the menu is at "healthyish" places geared towards gym rats who view food solely through the lens of protein, fat, carbs and fiber.

 

[LeafOfFaith]

A bunch of the hipper restaurants now have a fried chicken sandwich on the menu. It’s a bit of a trend in recent years. But it’s really no different than the Burger King equivalent, just maybe “healthier”, but not as tasty. Still, even then, it’s breast. I don’t know which restaurants you’re going to that thigh dishes are a staple.

You sure you’re not just misspelling Thai?

: )

 

[CH1]

Bloomberg reports that production of chicken thighs is at an “all-time high” in the United States and that, according to chicken producer Tyson, “Sales of thighs have jumped nine-fold in the past decade.” Even restaurants are adding more dark meat to their menus.
People initially flocked to chicken breasts because the fat content is so much lower than in thighs (and is therefore considered the healthier option). They became easier to buy in the 1980s when grocery stores began selling the individual pieces of the chicken. Before that, only the whole chicken was available, which required home cooks to carve it up themselves.
Recently, however, Americans have become increasingly eager to embrace global cuisines. Consumers’ palates are changing,” Sabrina Bewley, Tyson’s senior director of food service poultry marketing and innovation, tells Bloomberg. “They seek out more Latin, Indian, and East Asian dishes, which often feature dark meat. It's only a matter of time before posters like LOF clue in”

 

[LeafGm]

I’m going to have to back LOF and his oddball take here.

Whether it’s chicken or turkey, I always prefer the white meat over the dark meat.

Maybe you all just suck at cooking white meat.

 

[Preston]

Maybe you all just suck at cooking white meat.

I much prefer dark but this is likely true. The amount of people describing white meat as dry confirms that. It really doesn't have to be dry. It is insanely juicy and tender if done right.

 

[CH1]

it just has no flavour, mostly due to lack of fat.

and it has a valuation that is 3x more expensive than dark meat....for those reasons, I'm out

 

[Preston]

it just has no flavour, mostly due to lack of fat.

and it has a valuation that is 3x more expensive than dark meat....for those reasons, I'm out

Yeah that's my issue with it. Lacks flavor, reliant on seasoning or a sauce which I don't love. Good meat should never need aggressive seasoning.

But the dry thing isn't valid.

 

[BeLeafer]

Who knew shitting on breasts would lead to such a high volume discussion?

 

[Preston]

You've angered the breast diehards. I never knew they existed tbh but LOF is a unique one.

 

[CH1]

Yeah that's my issue with it. Lacks flavor, reliant on seasoning or a sauce which I don't love. Good meat should never need aggressive seasoning.

But the dry thing isn't valid.

dry thing prob comes from roasting a whole bird...it often gets a little dry before the legs get cooked. I don't have that problem due to brining, right temp and sometimes a little foil strategically placed

 

[Preston]

dry thing prob comes from roasting a whole bird...it often gets a little dry before the legs get cooked. I don't have that problem due to brining, right temp and sometimes a little foil strategically placed

Spatchcock the bird, dry brine it and it'll never be dry. Never.

 

[CH1]

You've angered the breast diehards. I never knew they existed tbh but LOF is a unique one.

he doesn't like dark meat, but will enthusiastically scoop out gelatin and stem cells from bone marrow. LOVE HIM!

 

[LeafOfFaith]

Bloomberg reports that production of chicken thighs is at an “all-time high” in the United States and that, according to chicken producer Tyson, “Sales of thighs have jumped nine-fold in the past decade.” Even restaurants are adding more dark meat to their menus.
People initially flocked to chicken breasts because the fat content is so much lower than in thighs (and is therefore considered the healthier option). They became easier to buy in the 1980s when grocery stores began selling the individual pieces of the chicken. Before that, only the whole chicken was available, which required home cooks to carve it up themselves.
Recently, however, Americans have become increasingly eager to embrace global cuisines. Consumers’ palates are changing,” Sabrina Bewley, Tyson’s senior director of food service poultry marketing and innovation, tells Bloomberg. “They seek out more Latin, Indian, and East Asian dishes, which often feature dark meat. It's only a matter of time before posters like LOF clue in”

A shout-out! Fucking amazing.

You touched on the issue yourself in your later post. It's cheaper. I don't think palates are changing, maybe just budgets are.

Research LA restaurant menus and try to find a thigh option. I think you'll be hard pressed.

 

[CH1]

A shout-out! Fucking amazing.

You touched on the issue yourself in your later post. It's cheaper. I don't think palates are changing, maybe just budgets are.

Research LA restaurant menus and try to find a thigh option. I think you'll be hard pressed.

the restaurants don't exactly advertise it's thigh meat....they simply call it chicken as to not offend your sensitive palate.

 

[LeafOfFaith]

he doesn't like dark meat, but will enthusiastically scoop out gelatin and stem cells from bone marrow. LOVE HIM!

That's basically liquid, and it's a nice clear look and texture. And it's the best!

 

[BeLeafer]

Chicken breast is great if you hate flavour.

 

[Preston]

the restaurants don't exactly advertise it's thigh meat....they simply call it chicken as to not offend your sensitive palate.

Many chefs will tell you that thighs are their favorite cut of meat to work with. So versatile and a true flavor bomb.