With a side of Ramen!

Yes, its a big difference from fresh to frozen breasts that are pumped full of saltwater solutions etc... but damn man, some of you guys (looking at you FMB) act like its right there with picking through a dumpster for dinner.

Frozen breasts are perfectly fine for most applications.

Keep in my freezer longer too.

WTF?

I think I actually defended this poverty stuff before. Only thing I'd suggest is doing it fresh because it'd taste better (if this tasted good with frozen and canned shit, imagine how good it'd be with quality ingredients!).

My only problem with frozen protein is it can lend a weird texture sometimes. But I have frozen in my kitchen too, and it gets used on occasion.

I completely agree about the texture, all of the flavoring solutions and deep freezing they use change it... but its not that bad and when I can get a 3 pound bag for $6?

Sold to the stocky man with the chin scruff.

I've been really uninspired lately.

Perhaps asking your advice on some things might spark some creative energy.

I have been wanting to do some stuffed type things on the charcoal grill. Whole trout, salmon or walleye filets (for pinwheels), some kind of beef (also pinwheels), jalapeno and bell peppers.

I like the idea of crab meat in stuffing, but veggie and cheese based stuff is good, too. I do everything indirect and need something that won't turn my pinwheels into unmanageable glop.

I also want to try and pull off flaming deviled eggs, but I don't know why.

Dinny

:hmmm:

I've never done whole fish, but the Publix on my way home has been having whole fresh red snapper lately... I love snapper.

I've had crab and flounder and crab and steak, so I don't know how you could go wrong there. Make a stuffing out of trinity, lump crab meat, galic, mayo, egg, and breadcrumbs. Stuff inside the trout or roulade with some thin flank steak... that sounds pretty tasty.

I have to admit, I've done very little stuffing of food. My wife made a pretty great apple/cranberry stuffed pork tenderloin a couple months ago. It was very good.

Fresh chicken breasts are frequently on sale for $2/lb (I recently saw them for $1.5/lb). Well, not frequently, but generally once every couple months. I'll wait for those sales and buy enough to fill half my freezer, like 15 or 20 lbs, and throw them all in the freezer. That will last me until the next sale.

How is buttery water considered a tasty sauce?

Buy the whole chicken and cut it up yourself and you can often get 'em for 99 cents a pound or less, plus you get legs, thighs, and wings, as well as a leftover carcass for stock.

Chicken is so easy to cut up.. I would never pay the premium price of a pretty cut chicken.. I have a sharp cleaver and I think I can cut one up in a minute or two

picked up some great looking bone in ribeyes (choice) from Dillons and grilled them last night. They were maybe the worst steaks I've ever had. Just no flavor. Threw half of them away.

It doesn't come out like buttery water. De-glazing mixes with the chicken fat in the pan and the carmelized bits. It comes out juicy and tasty. I suppose one could use milk or cream and flour to make gravy instead.

I've been looking for swordfish but no one seems do have it. Not even on the fish docks and another specialty store has closed down and moved. I wanted to make my lime-cilantro swordfish meal. Maybe, it will be in a few days.