Anonymous
10/11/2022 11:00
Subject: Why does NYT Cooking love boneless chicken thighs?
Anonymous wrote:Anonymous wrote:Anonymous wrote:Anonymous wrote:I used to love thighs but they’re grossing me out lately. So rubbery and fatty 🤮
+1 And I can’t even find skin-on, bone-in thighs anymore. Everything is for maximum convenience at the expense of texture and flavor.
They are everywhere. You’re just not looking.
I am. But thanks.
I’ve seen them at Whole Foods, Giant, Harris Teeter, Wegmans, Trader Joe’s….
Anonymous
10/11/2022 09:58
Subject: Re:Why does NYT Cooking love boneless chicken thighs?
My husband swears by thighs. I don't like the texture but agree they are more flavorful. I still use breasts.
Anonymous
10/11/2022 09:56
Subject: Why does NYT Cooking love boneless chicken thighs?
I'm like you, OP - I only grew up eating chicken breasts and cannot stand the taste of the darker meat. It all tastes too fatty and greasy to me.
NYT is obsessed with chicken thighs and TikTok is obsessed with whole blocks of cream cheese & cream of mushroom soup.
I swear, every recipe my kid wants to try from TikTok needs a whole block of cream cheese or like 3 cans of cream of mushroom soup. I encourage the experimentation and learning to cook, but lord are some of those recipes hard to stomach!
NYT is obsessed with chicken thighs and TikTok is obsessed with whole blocks of cream cheese & cream of mushroom soup.
I swear, every recipe my kid wants to try from TikTok needs a whole block of cream cheese or like 3 cans of cream of mushroom soup. I encourage the experimentation and learning to cook, but lord are some of those recipes hard to stomach!
Anonymous
10/11/2022 09:54
Subject: Why does NYT Cooking love boneless chicken thighs?
Anonymous wrote:Does anyone else wonder this? the NYT has so many boneless chicken thigh recipes and almost none with boneless chicken breast. And on the right receipts they go on and on about how that is the better cut of the chicken. I get that some people prefer the thighs bc they are juicier but is that so universal? I actually prefer chicken breast and find the thighs greasy. I am sure this is bc I grew up eating breast and not thighs so my palate isn’t developed, but that would be true of most pepper my age (50s). I’ve tried to cook and like the thighs…but just don’t like then. And there are ways to make tender boneless chicken breast (marinated on the grill, air fried, and flattened and pan seared). Anyway, just wondering if it’s just me or if everyone really does prefer chicken thighs to breast?
I'm your age (slightly older actually), as are my friends. We all prefer cooking thighs, although I do use breasts. THighs cannot be greasier, it's the preparation that is making it that way. The fat all resides in the skin or the layer between skin and muscle. Cut all the fat off first.
But eat whatever you like, really.
Anonymous
10/11/2022 09:53
Subject: Why does NYT Cooking love boneless chicken thighs?
Anonymous wrote:DP, but I have the same problem. My local HT is frequently out of thighs.Anonymous wrote:Anonymous wrote:Anonymous wrote:Anonymous wrote:Anonymous wrote:I used to love thighs but they’re grossing me out lately. So rubbery and fatty 🤮
+1 And I can’t even find skin-on, bone-in thighs anymore. Everything is for maximum convenience at the expense of texture and flavor.
They are everywhere. You’re just not looking.
I am. But thanks.
Where are you shopping? I see these every week at 3 different grocery stores.
Harris Teeter shopper, and I have no problem finding boneless, skinless thighs, but I can’t remember the last time I saw them with skin and bones.
Anonymous
10/11/2022 09:51
Subject: Why does NYT Cooking love boneless chicken thighs?
Anonymous wrote:Anonymous wrote:It’s weird to me people never had thighs growing up. None of you ever had a whole roasted chicken for dinner growing up? Is a whole roasted chicken a budget saving/economizing thing? We had them all the time. Is the no thighs a white people thing?
I don't think whole chicken is a budget thing, I think of it as a more special occasion thing. I do think popular US white people cooking was very heavy on breasts when I was growing up in the 80s/90s (low fat and quick prep?), and now thighs are "back," probably in part because people have learned more from other cuisines.
I think low-fat was definitely a huge part of the marketing of boneless, skinless breast in the 80s and 90s. I remember hearing that dark meat had more calories and chicken skin? Forget about it.
Anonymous
10/11/2022 09:49
Subject: Why does NYT Cooking love boneless chicken thighs?
DP, but I have the same problem. My local HT is frequently out of thighs.Anonymous wrote:Anonymous wrote:Anonymous wrote:Anonymous wrote:Anonymous wrote:I used to love thighs but they’re grossing me out lately. So rubbery and fatty 🤮
+1 And I can’t even find skin-on, bone-in thighs anymore. Everything is for maximum convenience at the expense of texture and flavor.
They are everywhere. You’re just not looking.
I am. But thanks.
Where are you shopping? I see these every week at 3 different grocery stores.
Anonymous
10/11/2022 09:48
Subject: Why does NYT Cooking love boneless chicken thighs?
Anonymous wrote:Anonymous wrote:It’s weird to me people never had thighs growing up. None of you ever had a whole roasted chicken for dinner growing up? Is a whole roasted chicken a budget saving/economizing thing? We had them all the time. Is the no thighs a white people thing?
I don't think whole chicken is a budget thing, I think of it as a more special occasion thing. I do think popular US white people cooking was very heavy on breasts when I was growing up in the 80s/90s (low fat and quick prep?), and now thighs are "back," probably in part because people have learned more from other cuisines.
Yeah, a lot of the preferences are related to diet trends. Back in the 1980s and 1990s fat was THE enemy, so breast was in. As people learned that fat is not necessarily the enemy and embraced more diets that limit carbs more than fat, darker cuts of meat came back in.
Anonymous
10/11/2022 09:46
Subject: Why does NYT Cooking love boneless chicken thighs?
Anonymous wrote:It’s weird to me people never had thighs growing up. None of you ever had a whole roasted chicken for dinner growing up? Is a whole roasted chicken a budget saving/economizing thing? We had them all the time. Is the no thighs a white people thing?
No, a whole chicken is not a budget thing. A whole chicken, once you account for all the bones and waste, is often more expensive than buying the parts. Whole chickens have mostly actually fallen out of popularity as a time thing, because modern families don't have time to roast a whole chicken and it is a lot faster to cook the "parts."
Anonymous
10/11/2022 09:43
Subject: Why does NYT Cooking love boneless chicken thighs?
Anonymous wrote:It’s weird to me people never had thighs growing up. None of you ever had a whole roasted chicken for dinner growing up? Is a whole roasted chicken a budget saving/economizing thing? We had them all the time. Is the no thighs a white people thing?
I don't think whole chicken is a budget thing, I think of it as a more special occasion thing. I do think popular US white people cooking was very heavy on breasts when I was growing up in the 80s/90s (low fat and quick prep?), and now thighs are "back," probably in part because people have learned more from other cuisines.
Anonymous
10/11/2022 09:40
Subject: Why does NYT Cooking love boneless chicken thighs?
Anonymous wrote:Anonymous wrote:Anonymous wrote:Anonymous wrote:I used to love thighs but they’re grossing me out lately. So rubbery and fatty 🤮
+1 And I can’t even find skin-on, bone-in thighs anymore. Everything is for maximum convenience at the expense of texture and flavor.
They are everywhere. You’re just not looking.
I am. But thanks.
Try Aldi. I can never find boneless skinless thighs.
Anonymous
10/11/2022 09:32
Subject: Why does NYT Cooking love boneless chicken thighs?
Anonymous wrote:Anonymous wrote:Anonymous wrote:Anonymous wrote:I used to love thighs but they’re grossing me out lately. So rubbery and fatty 🤮
+1 And I can’t even find skin-on, bone-in thighs anymore. Everything is for maximum convenience at the expense of texture and flavor.
They are everywhere. You’re just not looking.
I am. But thanks.
Where are you shopping? I see these every week at 3 different grocery stores.
Anonymous
10/11/2022 09:31
Subject: Why does NYT Cooking love boneless chicken thighs?
Anonymous wrote:Anonymous wrote:Anonymous wrote:I used to love thighs but they’re grossing me out lately. So rubbery and fatty 🤮
+1 And I can’t even find skin-on, bone-in thighs anymore. Everything is for maximum convenience at the expense of texture and flavor.
They are everywhere. You’re just not looking.
I am. But thanks.
Anonymous
10/11/2022 09:26
Subject: Why does NYT Cooking love boneless chicken thighs?
They taste better and are cheaper. It's not rocket science.
Anonymous
10/11/2022 09:21
Subject: Why does NYT Cooking love boneless chicken thighs?
Anonymous wrote:Anonymous wrote:I used to love thighs but they’re grossing me out lately. So rubbery and fatty 🤮
+1 And I can’t even find skin-on, bone-in thighs anymore. Everything is for maximum convenience at the expense of texture and flavor.
They are everywhere. You’re just not looking.