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OT: The M-Fing Food Thread

CH1 said:
the restaurants don't exactly advertise it's thigh meat....they simply call it chicken as to not offend your sensitive palate.
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What restaurants? A chinese restaurant that serves a chicken dish? Sure, they just call it "chicken".

The non-Asian, Latin, etc., restaurants, where they almost certain use dark meat as a way to save on costs - you will pretty much never find a dish containing chicken that has dark meat. This is 100% true for the American style restaurants. This is 100% true for the Italian restaurants. This is 100% true for the Greek and Mediterranean restaurants.
 
Preston said:
Many chefs will tell you that thighs are their favorite cut of meat to work with. So versatile and a true flavor bomb.
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chefs will tell you, sure....but menus usually specify breast if that's in use. #marketing
 
BeLeafer said:
Chicken breast is great if you hate flavour.
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This is nonsense too. Like anything, if it's done well, it's fantastic. I mean, I still even remember the juicy awesomeness of Swiss Chalet back in the day which I haven't had in at least a decade. And I'm not even the biggest chicken fan. I almost never order chicken out, because I prefer beef and fish so much more.
 
LeafOfFaith said:
What restaurants? A chinese restaurant that serves a chicken dish? Sure, they just call it "chicken".

The non-Asian, Latin, etc., restaurants, where they almost certain use dark meat as a way to save on costs - you will pretty much never find a dish containing chicken that has dark meat. This is 100% true for the American style restaurants. This is 100% true for the Italian restaurants. This is 100% true for the Greek and Mediterranean restaurants.
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all restaurants try to save on costs...
 
LeafOfFaith said:
This is nonsense too. Like anything, if it's done well, it's fantastic. I mean, I still even remember the juicy awesomeness of Swiss Chalet back in the day which I haven't had in at least a decade. And I'm not even the biggest chicken fan. I almost never order chicken out, because I prefer beef and fish so much more.
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Juicy, but lacks flavor. Especially if they wet brine. You lose the little flavor it has. But that's fine if you like it. It's nothing a little aggressive seasoning can't fix.
 
LeafOfFaith said:
This is nonsense too. Like anything, if it's done well, it's fantastic. I mean, I still even remember the juicy awesomeness of Swiss Chalet back in the day which I haven't had in at least a decade. And I'm not even the biggest chicken fan. I almost never order chicken out, because I prefer beef and fish so much more.
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You have to add the flavour. SC doesn't serve that stuff up without the sauce.
 
LeafOfFaith said:
Yes, and if thigh was the preferred option, they would all then use it instead of breast.

But...they don't.
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imma not going to take your word for it, since you go to restaurants 6x a year, and 2x year when you exclude sushi and burgers.
 
BeLeafer said:
You have to add the flavour. SC doesn't serve that stuff up without the sauce.
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I was just about to reply to Preston to say just that, so I will avoid padding his post reaction stats.

But I'm a big salt fan, so I usually will salt the chicken as I eat it. The sauce also makes it awesome. On its own, sure it can be dry sometimes, but also can be really juicy. The way I remember CS, it was so good, it didn't even need salt or the sauce.
 
SC is cardboard with brown sweet sauce to help it go down. yuk yuk yuk
 
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