legendaryhog
is Blowin Smoke!
- Joined
- Mar 8, 2013
- Location
- LawrenceFarkingKansas
I was reading LAMJ's thread entitled "chicken thighs" and the work that was put into them to make them boneless, trimmed, and skin scraped of fat, which was kind of where the thread was going: a universal disgust for the process, but a love of the finished product (greasy nasty cutting board full of chicken slime and a lot of work, but great bite-through skin).
So this begs the question. Are the brands that are "air cooled" or "free-range" or "organic" that are vastly more expensive per pound than the store brand worth it in terms of taste, labor savings, and value?
So this begs the question. Are the brands that are "air cooled" or "free-range" or "organic" that are vastly more expensive per pound than the store brand worth it in terms of taste, labor savings, and value?
Last edited: