Peppery Chicken Boobs

[Triple Zero]

EDIT: PS - canned green beans are fucking TERRIBLE.

i was going to say that

but the breasts look yummy!

[Suu]

Dude, if I had the money for more fresh veggies, I would...but when cans are like 5 for $10 and frozen boxes of veggies are 10 for $10, I'll take what I can to save some money. I know damn well fresh green beans are better, in fact, I really wanted to grill up some asparagus. but I was definitely too poor for that.   I basically had to tap into my hurricane cans to even find the green beans, because I can't eat corn and I absolutely hate canned peas.

And the chicken was on sale for a $1.99 a pound...I got lucky.

[AFK]

Are there no vegetable stands in your neck of the woods?

[trippinprincezz13]

Sounds delicious Suu.  Might try this out tonight since I pretty much have all those ingredients readily available except for the chicken. Do you (or any other chefs out there) think white wine would be an acceptable substitute for the white wine vinegar? Or does it kinda need that vinegar-y taste too? I have white wine and vinegar, but no white wine vinegar   

[trippinprincezz13]

Are there no vegetable stands in your neck of the woods?

I agree with the opinions on canned veggies, but also certainly the more cost efficient nature of frozen and canned vegetables as well. Personally I traded off canned for frozen vegetables a long time ago because the canned always tasted too soggy to me, but either way understand not being able to afford the good and fresh things all the time. I try to do fresh when I can.

RWHN's comment just reminded me though that they actually do hold a farmer's market every Saturday in the center of my town but I've never gotten around to checking it out. Are they [generally] less expensive than fresh vegetables at the grocery store?

[Suu]

Are there no vegetable stands in your neck of the woods?

No, I have to drive OUT OF THE CITY about 30 miles to South County or Portsmouth. They do hold a farmer's market in Providence every Friday, but when I've gone down there, the only stuff I've found is freshly baked carbohydrates, which I cannot digest, freshly slaughtered cow, which I cannot digest, lettuce, cabbage, strawberries, and potted flowers.

It may not be the season for green beans yet.

[Sir Squid Diddimus]

this does look good.
even though my dad ruined chicken for me.
7 nights a week for 18 years'll do that to ya.

and i love that cock-tastic plate.
it matches the cock stuff i have in my kitchen.
what is it about chickens in the kitchen that's so damn cute?

[LMNO]

Do you (or any other chefs out there) think white wine would be an acceptable substitute for the white wine vinegar? Or does it kinda need that vinegar-y taste too? I have white wine and vinegar, but no white wine vinegar   

I would suggest a combination of lemon juice and white wine.  You need the acids from the vinegar/lemon juice, but a splash of white wine would help out with some of the flavors.

[AFK]

Are there no vegetable stands in your neck of the woods?

I agree with the opinions on canned veggies, but also certainly the more cost efficient nature of frozen and canned vegetables as well. Personally I traded off canned for frozen vegetables a long time ago because the canned always tasted too soggy to me, but either way understand not being able to afford the good and fresh things all the time. I try to do fresh when I can.

RWHN's comment just reminded me though that they actually do hold a farmer's market every Saturday in the center of my town but I've never gotten around to checking it out. Are they [generally] less expensive than fresh vegetables at the grocery store?

Sometimes.  But they generally aren't more expensive and the quality is better, at least compared to my local grocery store.  We have a fruit/vegetable stand less than a mile from our house and they've got just about any vegetable or fruit you can imagine.  We had some fresh garden peas a couple nights ago with our supper.  Last night, my wife made some grilled Red Pepper/Red [quayle]Potatoe[/quayle] combo from stuff we got from the vegetable stand. 

[LMNO]

In my experience, the cost is less, and the quality is FAR superior.

Last night, I had a salad made with farmstand lettuce, arugala, radish, feta cheese, and walnuts, and it kicked some serious ass.  As a lifelong meat eater, I didn't even miss the animal flesh.

[Suu]

I've been all up on arugula and other field greens lately. Some of them taste like dirt, but I need the fiber. 

[trippinprincezz13]

Do you (or any other chefs out there) think white wine would be an acceptable substitute for the white wine vinegar? Or does it kinda need that vinegar-y taste too? I have white wine and vinegar, but no white wine vinegar   

I would suggest a combination of lemon juice and white wine.  You need the acids from the vinegar/lemon juice, but a splash of white wine would help out with some of the flavors.

Cool. I was thinking maybe the lemon juice route too, but wasn't positive. Didn't get to try it out last night anyway because we went to go see my brother play and didn't have time for real dinner.  Taco Bell 

Have everything at home though now, so probably doing it tonight for dinner.

I'm definitely going to try to make the effort to go to the farmer's market this weekend. If only to see what they have to offer since the grocery store produce has been pretty disappointing lately.

[Dysfunctional Cunt]

We have a wonderful Farmer's Market here and I buy fresh and freeze my own.  When corn is 10 ears for a $1 or beans are $3-$5 a bushel, how can you NOT buy more and freeze it for later?


The only vegetables I can't/don't freeze are the lettuces (of course) onions and peppers, though I have frozen chopped vidalia just because I was to cheap to throw it out.

[LMNO]

I've been all up on arugula and other field greens lately. Some of them taste like dirt, but I need the fiber. 

You need to wash them, usually.

Heh.  Kidding.  To mitigate the dirt flavor, use garlic, hot peppers, and lemon juice/vinegar.

Also, if you can find them, flax seeds are a great source of fiber and Omega-3 oils.  toast up a Tablespoon or so and sprinkle on yr salads.  nice nutty flavor, and good for you, too.

[Triple Zero]

i always think arugula tastes a bit like nuts, pine nuts slightly. which is why they go so well together (in pesto, for instance)