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(Food Network)   Sure, you could eat cabbage instead of lettuce. But the next day, everyone will know   (foodnetwork.ca) divider line
    More: Asinine  
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395 clicks; posted to Food » on 04 May 2021 at 5:05 AM (4 days ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



19 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
4 days ago  
Besides being a slideshow, I got a tiny bit of education from it.  But there's NFW I'm trading saffron or maple syrup for anything.
 
4 days ago  
I never fart or whatever after eating cabbage. Is this a white Midwesterner thing?
 
433 [TotalFark]
4 days ago  
th.bing.comView Full Size


He does look like he'd kiss and tell.
 
4 days ago  
You can replace your tapioca bubbles with black beans in your tea.
 
4 days ago  
15 Ways Slideshows can dick my suck.
 
4 days ago  

Dr. DJ Duckhunt: I never fart or whatever after eating cabbage. Is this a white Midwesterner thing?


Cooked cabbage can give me gas, raw cabbage never has.

As a rule I buy napa cabbage and/or spinach to replace lettuce. Better flavors and more nutrients than any variety of lettuce in either of them.
 
4 days ago  
Frozen blueberries are sad, small things I will have no part of.

TFA was dumb.
 
4 days ago  
The only time you should use a chicken breast for cooking is in a crock pot so it doesnt turn into a bone dry piece of garbage

And no one should ever put beans in a burger
 
4 days ago  

lifeslammer: The only time you should use a chicken breast for cooking is in a crock pot so it doesnt turn into a bone dry piece of garbage


Someone needs to

A) buy a good thermometer

or

B) google "cornstarch chicken marinade"
 
4 days ago  

olrasputin: lifeslammer: The only time you should use a chicken breast for cooking is in a crock pot so it doesnt turn into a bone dry piece of garbage

Someone needs to

A) buy a good thermometer

or

B) google "cornstarch chicken marinade"



holy guacamole! saying "i'm such a terrible cook i can only produce vaguely edible chicken breast with a crockpot" is perhaps THE saddest admission i've ever seen here.

anybody who has this problem, here, drop $20 bucks and change your life forever!

Fark user imageView Full Size
Fark user imageView Full Size



OR get all fancy-like!

Fark user imageView Full Size
Fark user imageView Full Size



and start buying bone-in, skin-on, split chicken breast, you can get them for under $2/pound.
 
4 days ago  

luna1580: olrasputin: lifeslammer: The only time you should use a chicken breast for cooking is in a crock pot so it doesnt turn into a bone dry piece of garbage

Someone needs to

A) buy a good thermometer

or

B) google "cornstarch chicken marinade"


holy guacamole! saying "i'm such a terrible cook i can only produce vaguely edible chicken breast with a crockpot" is perhaps THE saddest admission i've ever seen here.

anybody who has this problem, here, drop $20 bucks and change your life forever!

[Fark user image 214x343][Fark user image 241x418]


OR get all fancy-like!

[Fark user image 247x382][Fark user image 201x415]


and start buying bone-in, skin-on, split chicken breast, you can get them for under $2/pound.


Haha I was trying to be a little more tactful about it.

And yeah, those ThermoPro instant read pens are amazing. Very obviously designed by people who actually use cooking thermometers in high heat and/or time-sensitive scenarios.
 
4 days ago  

olrasputin: lifeslammer: The only time you should use a chicken breast for cooking is in a crock pot so it doesnt turn into a bone dry piece of garbage

Someone needs to

A) buy a good thermometer

or

B) google "cornstarch chicken marinade"


And learn how to brine.

And buy chicken breasts from a real butcher, not from the grocery story. Those big fat grocery store chicken breasts are inherently tougher as a side effect of the chickens being grown too quickly and too large. A good butcher shop's chicken breasts will be smaller and far more tender - and cheaper per pound. I get mine for less than $4 per pound, but I also buy mine by the 20 pound case.


My go to boneless, skinless chicken breast recipe, that I eat a pound of almost every day for lunch to help my weightlifting:

Roughly 2 lbs chicken breast
1/4 cup salt

Dump salt in a large bowl, fill with water to half or more. Make sure salt is dissolved. Put chicken in the brine for 20 minutes.

Preheat oven to 450 degrees. Pull out a appropriately sized casserole dish. Then prepare the following spice mix:

2 tsp salt
1 tsp Black Pepper
1 tsp Paprika
1 tap Garlic Powder

When the brining is done put a layer of paper towels in the casserole. Pull chicken out of the brine, shaking off the water and place on top of paper towels in casserole. Get some more paper towels and pat dry on top. Dump out the brine and use your top paper towels to wipe any excess water out of the bowl.

Drop two tablespoons of olive oil or melted butter in the bowl. Transfer chicken from casserole to bowl making sure to hand toss the meat to cover with oil. Sprinkle spice mix on to meat and toss until thoroughly coated. Remove remaining paper towels from casserole and place chicken back in it -- making  one layer as uniformly thick as you can, pushing down the fat ends and condensing or even folding over the skinny ones.

Bake at 450 for up to 20 minutes, check meat temps at the 15 minute mark. Pull it out at 165 degrees a little lower is okay as the temp will briefly rise while the chicken is resting. Rest 7 minutes or so.

Serve with whatever side you want. For my lunches I usually just do plain white rice and pour the juices left in the casserole over it.

I generally double this recipe and package the chicken with rice for easy nuke it and eat lunches for several days.

Note: I DON'T use as much salt as doubling it calls for. I usually eyeball the salt for the brine, and when doubling this recipe I go with three teaspoons of salt instead of four in the spice mix. I prefer olive oil to butter.

The chicken will be juicy and fork-tender when warm if done correctly.

The original recipe I got this from had other spice mix suggestions, but this paprika mix is by far the best. It also called for pounding the chicken to an even thickness, but I've never seen the need to do so. Just use a casserole that's the right size to create an even layer of chicken with no real gaps.
 
4 days ago  

luna1580: olrasputin: lifeslammer: The only time you should use a chicken breast for cooking is in a crock pot so it doesnt turn into a bone dry piece of garbage

Someone needs to

A) buy a good thermometer

or

B) google "cornstarch chicken marinade"


holy guacamole! saying "i'm such a terrible cook i can only produce vaguely edible chicken breast with a crockpot" is perhaps THE saddest admission i've ever seen here.

anybody who has this problem, here, drop $20 bucks and change your life forever!

[Fark user image image 214x343][Fark user image image 241x418]


OR get all fancy-like!

[Fark user image image 247x382][Fark user image image 201x415]


and start buying bone-in, skin-on, split chicken breast, you can get them for under $2/pound.


Ooh, thanks for the thermometer recommendations, I've been very dissatisfied with mine. Even when highly rated they end up being junk.
 
4 days ago  

Boudyro: luna1580: olrasputin: lifeslammer: The only time you should use a chicken breast for cooking is in a crock pot so it doesnt turn into a bone dry piece of garbage

Someone needs to

A) buy a good thermometer

or

B) google "cornstarch chicken marinade"


holy guacamole! saying "i'm such a terrible cook i can only produce vaguely edible chicken breast with a crockpot" is perhaps THE saddest admission i've ever seen here.

anybody who has this problem, here, drop $20 bucks and change your life forever!

[Fark user image image 214x343][Fark user image image 241x418]


OR get all fancy-like!

[Fark user image image 247x382][Fark user image image 201x415]


and start buying bone-in, skin-on, split chicken breast, you can get them for under $2/pound.

Ooh, thanks for the thermometer recommendations, I've been very dissatisfied with mine. Even when highly rated they end up being junk.


i've been quite happy with that little $17 probe, gave one to my dad too, TOTALLY changed his pork tenderloin game..... IR would be nice to have, but i don't NEED it to cook.

your go-to chicken recipe sounds good! and one more chicken thought -"safe temp" for pathogens is a function of temp AND time (i don't sous vide, but those farkers know what i'm talking about).

you can safely pull chicken breast at 160 or even 155 as long as they stay that way (or keep rising from carry over cooking) just a LITTLE tiny bit:

Fark user imageView Full Size


https://blog.thermoworks.com/chicken/​c​hicken-internal-temps-everything-you-n​eed-to-know/
 
4 days ago  
the whole "it MUST hit 165" is really a hold-over from when NOBODY had an accurate meat thermometer and we erred on the side of safety.

side note: about a month after i got the thermopro probe i noticed my beef roasts were way over cooking. i live in florida, at sea level, so i boiled some water and stuck the probe in it. at a rapid boil it only said "200-202"not "212" -so i emailed the company and they shipped me 2 new free probes! that was a couple years ago and never had a problem since. not bad for a $17 investment.
 
151 [TotalFark] [OhFark]
4 days ago  

olrasputin: luna1580: olrasputin: lifeslammer: The only time you should use a chicken breast for cooking is in a crock pot so it doesnt turn into a bone dry piece of garbage

Someone needs to

A) buy a good thermometer

or

B) google "cornstarch chicken marinade"


holy guacamole! saying "i'm such a terrible cook i can only produce vaguely edible chicken breast with a crockpot" is perhaps THE saddest admission i've ever seen here.

anybody who has this problem, here, drop $20 bucks and change your life forever!

[Fark user image 214x343][Fark user image 241x418]


OR get all fancy-like!

[Fark user image 247x382][Fark user image 201x415]


and start buying bone-in, skin-on, split chicken breast, you can get them for under $2/pound.

Haha I was trying to be a little more tactful about it.

And yeah, those ThermoPro instant read pens are amazing. Very obviously designed by people who actually use cooking thermometers in high heat and/or time-sensitive scenarios.


https://www.amazon.com/dp/B01F59K0KA/r​ef=cm_sw_r_cp_apa_glt_fabc_KDDRWP5BHV2​BS6HY99TB?_encoding=UTF8&psc=1

I bought this one a few years ago and have left it at work ever since, it gets used all day everyday, still haven't even had to change the battery. Love it, well worth it.
 
151 [TotalFark] [OhFark]
4 days ago  
 
4 days ago  

151: https://www.amazon.com/dp/B01F59K0KA/​r​ef=cm_sw_r_cp_apa_glt_fabc_KDDRWP5BHV2​BS6HY99TB?_encoding=UTF8&psc=1

/Sigh


niiiiice thermometer!
 
4 days ago  
Fark user imageView Full Size



Said chicken for today's lunch. I know it needs more green stuff, I generally handle that at dinner, or if I don't have rice ready-made I'll use the chicken in wraps or sammiches. The chicken is really flexible. Always finish with fruit too.
This meal is mainly for protein and carbs with some fat and spices to make it something good I can eat a lot.
 
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