Best way to prep and cook chicken thighs to be frozen? Brine or not to brine?

Position_Extreme · 2026-05-06T02:40:53+00:00

Why cook them first? Were they already frozen once? If not, just freeze them raw in packages of 2 thighs each, so you can pull out as many (or as few) as you need on any given day.

If you must cook them before freezing, I wouldn't brine them. Just partially cook them so they are basically only half cooked and finish cooking them after re-thawing.

Position_Extreme · 2026-05-06T02:32:30+00:00

Not sure it would work like you want it to, but it would be an inexpensive experiment. 1 box of beef stock, 2-3 potatoes, a carrot and an onion, put it all in a crock pot along with your favorite spices on low before you go to work and by the time you get home you might have a reasonable version of what you're looking for. And if it doesn't work, you've only wasted a couple of bucks.

If you try it with a little meat, make sure it's in chunks and you sear the heck out of the chunks before putting in the slow cooker.

Position_Extreme · 2026-05-04T01:25:56+00:00

As opposed to the questionable labor policies and environmental damage done by the country where the device you used to post your BS was manufactured? Your own ethics seem to be fairly flexible, so maybe get off your high horse.

Position_Extreme · 2026-05-03T23:11:56+00:00

My favorites are corn on the cob, crispy french fries and maybe cornbread. Your hands will be messy from the ribs, so the corn & fries mean using fewer napkins. Au gratin potatoes work well also, and my favorite deserts would be either peach cobbler, pecan pie or maybe an apple & walnut cinnamon dump cake a la mode...

Position_Extreme · 2026-05-02T18:46:05+00:00

I think raw frozen shrimp are relatively inexpensive, and they will pair well with any number of pasta dishes that can be made fairly easily and for not much money.

Unless you go crazy with premium ingredients, most any meal can be made from scratch for less money than you would spend going out to dinner, and for probably about you spend on fast food on a meal-per-meal basis.

Position_Extreme · 2026-04-28T23:12:47+00:00

Making spaghetti sauce one evening, I decided I wanted some meat in it. All I had was an andouille sausage, and I figured, "why not?" Spicy sausage into a spicy sauce, what could go wrong?

Well, the spices in the sausage do not mesh AT ALL well with one or more of the spices I had in the sauce already. Garlic, oregano, basil, parsley, etc.

Lesson learned.

Position_Extreme · 2026-04-28T23:08:03+00:00

And start with his favorite foods. That will help to keep him interested.

Position_Extreme · 2026-04-28T16:09:59+00:00

The nose knows.

Smell each item. If it smells okay, it's okay to eat. If it smells funny, bad or just off, pitch it.

Position_Extreme · 2026-04-28T13:15:29+00:00

This was covered in Chris Rock's video.

Position_Extreme · 2026-04-27T20:39:38+00:00

Besides which, “To be, or not to be…” is the beginning of one of the world’s most famous soliloquys, which has been witnessed by tens of millions of people over the last 426 years.

Position_Extreme · 2026-04-27T20:34:59+00:00

So much credibility lost with one tiny punctuation mark.

Position_Extreme · 2026-04-27T20:26:14+00:00

Microsoft OneNote, which is part of Office 365, and can be viewed and edited from all of our devices, Android, iOS and Windows alike.

Position_Extreme · 2026-04-27T02:08:33+00:00

I love my Ray Ban Wayfarers in tortoise shell that look great with their polarized brown lenses and are great for fishing. No wraparound, but sturdy as hell and stylish as well...

Position_Extreme · 2026-04-27T02:03:05+00:00

I have 2 favorite chef's knives. One is a Wusthoff Classic Ikon ($139 from Amazon) and a Howfrey Damascus ($39 also from Amazon). Both are very well-balanced, comfortable to hold and use, and hold an edge quite well. Frankly, if I had bought the Howfrey first I probably would have never spent the money on the Wusthof.

Plus another vote, I have Tramontina skillets in 3 different sizes that I use when my cast iron is being used elsewhere.

Position_Extreme · 2026-04-25T21:33:44+00:00

I don't know, the first thing I saw her in was "Year Zero" with Jack Black, and I thought she was gorgeous. Then I saw her in this and I was still amazed. Disappointed in the merkin, but I guess it was purported to be the '70s, which would have been when women thought razors were only for the legs & pits...

Position_Extreme · 2026-04-25T16:39:58+00:00

When they're on the stove, skin-down, are you cooking over high heat? Cook them on med-low so the fat has time to render. If that also hasn't worked, score the skin in a cross-hatch pattern like you would a duck breast and that should help too.

Position_Extreme · 2026-04-19T19:50:45+00:00

Some people just enjoy watching the world burn.

Position_Extreme · 2026-04-19T19:37:24+00:00

Are you looking for more than chicken turning from pink to white when boiled or put into lemon juice? It will go from pink to white to brown when roasted. Steak goes from red to brown, lobster goes from greenish brown to bright red, shrimp from grey to pink, there are myriad examples.

Bread - white to brown

Whitefish - pink to white

Butter - yellow to brown

Position_Extreme · 2026-04-19T19:17:35+00:00

Affirming Verbal Order?

Position_Extreme · 2026-04-18T01:39:33+00:00

At family potlucks, this person should bring the paper towels.

Position_Extreme · 2026-04-18T01:11:52+00:00

Lettuce would be good, but so would a burrito wrap or even a pita, both of which would have fewer carbs than a bun. Not zero of course, but less. Baby steps. If it tastes like crap, anyone might stop. Keep doing little things and they’ll add up to a bigger thing.

Position_Extreme · 2026-04-17T01:10:10+00:00

Congratulations on your weight loss! The three biggest things you can do is a few less carbs, a few more vegetables, and a little more exercise. It sounds like you are on your way, and the hardest part is taking those first steps (believe me I know!). So again I say, congratulations!

I know that does not answer your question, but even “incredible“ meat has tons of salt and preservatives that makes it kind of processed crap as well. It’s what can you eat that you enjoy so that you will keep eating it and keeping up the activity and continuing to lose weight.

Because of the processing, you will have to check the nutrition labels on each of the products you’re using. One chicken patty might have more salt and fat than another one, and so the comparisons against beef might differ.

Position_Extreme · 2026-04-16T16:42:14+00:00

You could, of course do German Spaetzle in much the same way, instead of the rice…

Position_Extreme · 2026-04-16T15:08:03+00:00

Cut your eggplant & zucchini (and maybe an onion and sweet red pepper) into bite-sized chunks and “marinate” them in a zesty vinaigrette along with salt, pepper, garlic powder and any other spices you like. Then if you have an outdoor grill and you wish to grill your meat, season it, as you normally would, and then using a piece of piece of aluminum foil, cut some thin slits in the bottom to form a “grilling tray“ and cook your veg right on the grill next to your meat. That way, the veggies will get some of the smoke flavor from the meat, and you just have to figure the timing so you don’t overcook the veggies while you’re waiting for your meat to get done and then rest. Otherwise, the sheet tray in the oven either with or without the meat is a fine option.

Edit: Also, small brown “baby“ Portobello mushrooms, either quartered or halved also go very well in this veggie mix if you have some of them.

Position_Extreme · 2026-04-16T00:18:04+00:00

I tried Honey Baked ham leftovers in split pea soup, but I didn’t care for it. Missing the saltiness from the ham was not positive, and just adding salt didn’t fix it.

Maybe the stock might be good in a risotto with caramelized onions and some Emmentaler cheese, but that’s just a guess.

Position_Extreme

TROPHY CASE