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[MaximumZero]

What's everyone's take on balsamic vinegar? That stuff is awesome.

I don't really eat anything where it would be a good additive, so meh.

Also: I stripped the meat from about a dozen hot wings (from Buffalo Wild Wings, no less,) chopped it up nice and fine, slapped it in some mayo and put it on a sammich. It makes for a pretty badass chicken salad.

wouldnt it be easier to use boneless wings then?

You mean chicken nuggets? No, I don't like the breading.

[Tellemurius]

What's everyone's take on balsamic vinegar? That stuff is awesome.

I don't really eat anything where it would be a good additive, so meh.

Also: I stripped the meat from about a dozen hot wings (from Buffalo Wild Wings, no less,) chopped it up nice and fine, slapped it in some mayo and put it on a sammich. It makes for a pretty badass chicken salad.

wouldnt it be easier to use boneless wings then?

You mean chicken nuggets? No, I don't like the breading.

man out here boneless wings are just chunks of breast and dipped it in sauce :/
I know a place that serves chicken fingers and dump some awesome chipotle sauce on

[penguinofhonor]

man out here boneless wings are just chunks of breast and dipped it in sauce :/

That's fucking genius. Why have I not heard of this before?

[MaximumZero]

I still prefer the bone-in. Built in handles!

[penguinofhonor]

I like both, depending on the situation. And now I know how to make my own boneless ones. This will be perfect.

[Osmosis Jones]

man out here boneless wings are just chunks of breast and dipped it in sauce :/

That's fucking genius. Why have I not heard of this before?

Use thigh meat instead; you can still get great big hunks of meat (at least by chicken standards), but the meat is a lot juicier than breast fillets.

[Aqizzar]

I didn't even notice we have a food thread.

I've jumped on the bandwagon of trying to make this stuff.  I added cheese and pepper because hotdogs and noodles didn't sound very appetizing on its own.

They are exactly as advertised, but it was fun to make.

Under no obligation to be happy about it: I'm never making that again.  It wasn't a waste of food, but it was pointless compared to just eating hotdogs or simple spaghetti.

[penguinofhonor]

It does sound/look pretty hilarious.

Use thigh meat instead; you can still get great big hunks of meat (at least by chicken standards), but the meat is a lot juicier than breast fillets.

I've been wondering about thigh/breast meat, actually. What's the difference between them? They're the least bony parts of the chicken, but thighs are some of the cheapest meat while breasts are some of the most expensive.

[Osmosis Jones]

Breasts tend to be more expensive because they're large, flat, contiguous bits of meat that are quite easy to clean (they're usually free of gristle and sinew) and quick to cook. By contrast, thigh can be a little fiddly, and unless you're stewing them (thigh on the bone is ideal for chicken soup, btw), you'll want to go over them with a sharp knife and clean them up.
The counterpoint though is that while breast tends to be both very dry, and quite flavourless, thigh is both very flavoursome, and has more collagen & fat; more fat means it can handle a higher temp without drying out (it's very difficult to end up with that super bone-dry meat like in overcooked breast), and collagen gets turned into gelatin as it cooks, making for a nicer texture. The meat also apparently has more vitamins/minerals in it.

Tl:Dr?

Breast: Big, pretty, fast, easy to clean, but expensive, easy to overcook, and lacking flavour (maybe good for delicate sauces though, dunno).
Thigh: Small, ugly, takes more prep, and a tiny bit longer to cook... but cheap, tastier, a lot more forgiving when it comes to overcooking, and better for you.

[Skyrunner]

Acorn jelly with sauce and some sort of non-spice non-lettuce greens = awesome. ;_;
Especially with sausage and rice.

[penguinofhonor]

So I got breast meat to try it out since it was on sale. Big mistake. I was super careful about it and it still got all dry. After I had spent all that time marinating it and stuff!

My most recent project was one of the most noble: candied bacon. I don't know whose idea it was, but other bacon is only a shallow representation of what bacon could be. Candied bacon makes all that a reality.

Spoiler: gaze at its beauteous presence (click to show/hide)

Ingredients: 0.5 pounds bacon, 1.5 tbsp pure maple syrup, 2 tbsp brown sugar, 0.5 tbsp dry mustard, 0.5 tsp vinegar, 0.25 tsp salt, 1 tsp pepper, 0.25 tsp chili powder or 0.125 tsp cayenne pepper

Mix all the non-bacon ingredients together, then toss the bacon until it's spread evenly. Bake for 30-35 minutes at 350F, getting the bacon as crispy as possible without burning it. Then let it cool for five minutes - it will harden over this period. Serve at room temperature or slightly warmed.

Future ideas: There is only one, and it will be the pinnacle of its kind - sweet and spicy candied bacon.

[RedKing]

I didn't even notice we have a food thread.

I've jumped on the bandwagon of trying to make this stuff.  I added cheese and pepper because hotdogs and noodles didn't sound very appetizing on its own.

They are exactly as advertised, but it was fun to make.

Under no obligation to be happy about it: I'm never making that again.  It wasn't a waste of food, but it was pointless compared to just eating hotdogs or simple spaghetti.

While...interesting, I'd like to toss in there that slicing up a kielbasa into little rounds, grilling it, and then adding them to spaghetti sauce makes for *awesome* spaghetti. Italian sausage works too, but there's just something about that nice, firm "bite" with a kielbasa casing...

Gonna try my hand at shrimp and grits sometime soon. That's a dish that's incredibly delicious when done right, but horrific when done badly. Probably gonna Asianize my recipe a bit, use some enoki mushrooms and maybe grill the shrimp with five spice powder.

[Neonivek]

Dear goodness

You KNOW Bacon is good when it makes your white plate yellow.

[uber pye]

I made some tangelo jelly over the weekend and today i made a sandwich with it, cream-cheese and dried cranberries

it was tasty. oh so tasty.

[Osmosis Jones]

Oh god, tangelos and tangerines are delicious.  I missed out on them last year though, and will probably do so again this year, because of work-related trips overseas :/

What sort of recipe did you use for the jelly? Or was it just from a packet?