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Old 03-27-2017, 10:29 PM   #3751
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WTF are they feeding chickens these days that each breast weighs in at over a pound and look like it came from a turkey instead of a chicken? They are ginormous.........
Definitely noticed that, too. In the olden days (of course I changed as well as the chickens), I used to eat 2 breasts at a sitting. Now, the wife and I split one, and get two meals out of it!

In fact, a large chicken breast was on my menu this evening, too. I dry-brined it, then sauteed on each side, then sliced it into medallions and smothered it with a tarragon beurre blanc sauce. Sides were risotto made with ho-made chicken stock, and roasted broccoli with garlic, olive oil, and lemon. A glass of Cline Viognier topped this off.
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Old 03-28-2017, 05:24 AM   #3752
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The last few years around the holidays, Wegman's carries these turkeys that are bred to have a larger proportion of white meat. You want to talk about some pecs! These are huge!
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Old 03-28-2017, 05:38 AM   #3753
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Honing my Chicken Teriyaki skills. Smith's (Kroger) had boneless skinless chicken breast for $1.59 today. WTF are they feeding chickens these days that each breast weighs in at over a pound and look like it came from a turkey instead of a chicken? They are ginormous.........

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Old 03-28-2017, 05:55 AM   #3754
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Years back, thought the wife a little nutty for always asking me to buy organic chickens. Today, I stroll right by those behemoths for my nice, little, chicken.
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Old 03-28-2017, 06:40 AM   #3755
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I think I found the source of our chickens these days...........

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Old 03-28-2017, 06:48 AM   #3756
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Old 03-28-2017, 08:41 PM   #3757
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Tonight I made broiled sockeye salmon, smothered in a beurre rouge sauce (shallots, butter and reduced wine, specifically, my WE LE Oregon Pinot Noir), with sides of polenta with blue cheese, and green beans in a very rich mustard cream sauce. Washed it down with (of course) the remaining WE LE Oregon Pinot Noir.
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Old Yesterday, 02:37 PM   #3758
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Quote:
Originally Posted by ibglowin View Post
I think I found the source of our chickens these days...........

https://www.youtube.com/watch?v=PE7anPEl94g
HaHa, that's a brama. I have had those chickens, they look impressive but they are mostly fluff and terrible layers.
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Old Yesterday, 10:55 PM   #3759
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We had a friend over tonight, and I made a "crowd favorite.": Bucatini all'Amatriciana. I used half traditional guanciale, and half ho-made bacon. I also made a salad of hearts of Romaine, then broiled until charred, and bathed in a dressing of lemon juice, macerated shallots, tarragon, and olive oil.
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