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It means 2 things to this one. They don't value my business and they won't get it. No loss to me, though. There are better wing places nearby anyway.Keith B wrote:Has been discussed numerous times before on the forum. That sign means nothing to a CHL holder in Texas.
Carry-a-Kimber wrote:Wings, gizzards, livers, necks, heck even chicken butts and mustard. It's all good.
In fact, I had a dinner of fried chicken livers last night. I never had chicken butts and mustard. I'll have to get them a try.
WildBill wrote:Carry-a-Kimber wrote:Wings, gizzards, livers, necks, heck even chicken butts and mustard. It's all good.
That's why people chop them up into little pieces and try to hide them in the dressing.Abraham wrote:Gizzards - The other gristle!
I haven't noticed that sign at either BWW I've visited in the last few months (on Wesleyan and Richmond near Costco or in Rice Village).WildBill wrote:I never noticed that sign at the BWW near me. I checked for the nearest Pluckers, but they don't have one in Houston. Their menu looks really good.74novaman wrote:I know that it's not a legally enforceable sign, but they've made their feelings on the 2nd amendment pretty clear so I choose to honor their decision by going elsewhere.
Besides, I like Pluckers better anyway.
Personally, YMMV, but I can't understand why anyone would eat chicken/turkey breasts (white meat). It is gross, dry, tasteless psuedo meat. Tenders or boneless Buffalo wings (all from white/breast) meat are something I just can't eat.Abraham wrote:People actually eat chicken wings and it stumps me - why?
Mostly fat, precious little meat and what there is somewhat difficult to access. I don't get the popularly of this tidbit of 'almost no chicken' that, when I'm eating real chicken meat like legs, thighs, - I simply pitch into the trash.
Frankly, when I buy whole chickens to barbecue, I'd be grateful if the wings were clipped off before I take them home.
What next are people gonna be bamboozled into thinking is a great food item?
Chicken beaks/feathers...?
I'm astonished that 'the part that went over the fence last' isn't also some wildly popular food item or will be some day.
No doubt in the future, some wily restauranteur/chef will start marketing this part of the chicken as a gourmet treat and crowds will flock to his eatery demanding this gustatorial delight. (not me)
Jack Nicholson has made some great movies. "Going South" is probably my favorite. There is a scene (that I understand was filmed in real time) where his ordinance bride played by Mary Steenburgen sets a boiled chicken in front of him which he skelotonizes in about sixty seconds. A scene or two later he comes out on the front porch and says, "Whut's fer breakfast?" All of the chickens stampede away.Abraham wrote:<SNIP>
Now, just out spite, I'm gonna eat a whole chicken in one sitting. I'll, ah, cook it first though...
Well sure, if you cook it wrong... It's the same with most any meat. Once I even managed to dry out sausage.gmckinl wrote:Personally, YMMV, but I can't understand why anyone would eat chicken/turkey breasts (white meat). It is gross, dry, tasteless psuedo meat.
Chicken "nuggets" are psuedo meat, turkey breasts [white meat] are not. As Dave2 stated you can ruin anything "if you cook it wrong."Dave2 wrote:Well sure, if you cook it wrong... It's the same with most any meat. Once I even managed to dry out sausage.gmckinl wrote:Personally, YMMV, but I can't understand why anyone would eat chicken/turkey breasts (white meat). It is gross, dry, tasteless psuedo meat.
I'd like to try boneless chicken "wings" that were cooked with the meat still on the bone. I'm not sure how that'd work... Bone-in tastes better, but I really hate having to chew around bones/gristle/cartilage, and having the whole thing coated in sauce makes them really messy eats (which sucks when you need to eat and work at the same time).WildBill wrote:Back to wings. The whole concept of "boneless" wings is funny to me.
I have never tried them, but I think boneless wings are just strips of chicken breast cooked and then have the sauce added later.Dave2 wrote:I'd like to try boneless chicken "wings" that were cooked with the meat still on the bone. I'm not sure how that'd work... Bone-in tastes better, but I really hate having to chew around bones/gristle/cartilage, and having the whole thing coated in sauce makes them really messy eats (which sucks when you need to eat and work at the same time).WildBill wrote:Back to wings. The whole concept of "boneless" wings is funny to me.
