Toggle navigation
Toggle navigation
Home
DCUM Forums
Nanny Forums
Events
About DCUM
Advertising
Search
Recent Topics
Hottest Topics
FAQs and Guidelines
Privacy Policy
Your current identity is: Anonymous
Login
Preview
Subject:
Forum Index
»
Food, Cooking, and Restaurants
Reply to "What cut of meat for what purpose? "
Subject:
Emoticons
More smilies
Text Color:
Default
Dark Red
Red
Orange
Brown
Yellow
Green
Olive
Cyan
Blue
Dark Blue
Violet
White
Black
Font:
Very Small
Small
Normal
Big
Giant
Close Marks
[quote=Anonymous][quote=Anonymous][quote=Anonymous] You could also try buying bone-in, skin-on chicken breasts and roasting them whole - although I prefer leg quarters myself, much juicier.[/quote] This is my big frustration! I used to always buy leg quarters, because they have so much better flavor, and are relatively quick to cook. But for some reason, I can rarely find them in my local supermarket. So I end up getting BSCB every time, and because of the aforementioned trouble with rubberiness, I make the same two or three dishes (chicken alfredo over pasta, chicken stir fry) over and over again. Would love to do some lovely roasty things that don't take two hours... [/quote] Ask the butcher at the supermarket if they can make the cut you want.[/quote]
Options
Disable HTML in this message
Disable BB Code in this message
Disable smilies in this message
Review message
Search
Recent Topics
Hottest Topics
