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Workouts. Reorganization. Liquidation.
From troubled companies and international insolvencies to failed start-ups, we work with debtors, creditors and committees in high profile and middle-market restructurings.
Our Financial Restructuring Practice engages in the restructurings of highly leveraged and distressed businesses, real estate assets and portfolios of assets for clients in the United States and abroad. We implement transactional solutions and litigation strategies that produce creative, successful reorganizations both within and outside of formal bankruptcy or insolvency cases. For debtors, we anticipate financial issues and devise strategies to identify and address financial challenges before they become crises.
Our financial restructuring attorneys, as both negotiators and litigators, represent every type of major stakeholder in troubled companies and investment funds or vehicles and work with colleagues across practices to structure complex financings and to negotiate rights among various groups of creditors. This broad level of experience allows us to offer clients unique insights from a variety of perspectives, and to propose and implement effective solutions to extraordinarily difficult and complex matters.
[[Read More Delimiter]]We take a forward-thinking approach, with a four-step collaborative process:
We represent clients in formal court proceedings, from litigating confirmation of contested plans to representing debtors and creditors in valuation disputes. Outside the courtroom, we negotiate the enforcement of creditor rights and claims, debtor protections against creditors and the express terms of financial restructurings. Our attorneys pursue and defend against fraudulent transfer and preference claims, and advise borrowers and debtors on defenses to creditor claims.
Recent clients and cases include:
Goodwin Attorney Thomas H. Good Appointed Financial Services Committee Chair of British American Business Association in D.C.June 24, 2014
Goodwin Procter Named to Best Corporate Law Firms ListMay 19, 2014
Goodwin Procter Selected for 65 Tier 1 National and Metropolitan Practice Rankings in U.S. News-Best Lawyers 2014 "Best Law Firms" SurveyNovember 1, 2013
India Business Law Journal Names Goodwin Procter a "Significant Player" in India-related WorkAugust 21, 2013
Chambers USA 2013 Recognizes Goodwin Procter in 42 Practice AreasMay 24, 2013
The Best Lawyers in America Recognizes 91 Goodwin Procter Attorneys as Leaders in Their FieldAugust 31, 2011
Chambers USA 2011 Selects Goodwin Procter for Recognition in 40 Practice AreasJune 9, 2011
Goodwin Procter Selected for 75 Tier 1 National and Metropolitan Practice Rankings in U.S. News-Best Lawyers 2015 "Best Law Firms" SurveyNovember 3, 2014
Goodwin Procter Expands Financial Restructuring Practice with Addition of Five Attorneys from Stutman, Treister & Glatt in New YorkMay 1, 2014
Goodwin Procter Launches MuniBK Municipal Bankruptcy BlogSeptember 24, 2012
Chambers USA 2012 Recognizes Goodwin Procter in 41 Practice AreasJune 7, 2012
Goodwin Procter Helps The Trust for Public Land Expand Protected HabitatOctober 4, 2011
The Best Lawyers in America Recognizes 90 Goodwin Procter Attorneys as Leaders in Their FieldAugust 31, 2011
Goodwin Procter Leads Successful Restructuring of Highland Debt for PrudentialApril 27, 2011
Goodwin Procter Leads Successful Massive Restructuring for Student Loan GuarantorDecember 9, 2010
The Best Lawyers in America Ranks 84 Goodwin Procter Attorneys as Leaders in Their FieldAugust 19, 2010
Allan S. Brilliant Joins Goodwin Procter LLP in New YorkJuly 12, 2005
Goodwin Procter LLP Adds Insolvency Partner In New YorkFebruary 4, 2004
Goodwin Procter Partner Michael J. Pappone Inducted as Fellow to the American College of BankruptcyApril 2, 2001
Financial Services Weekly News Roundup - November 25, 2014November 25, 2014
Rehearing Petition Dramatizes Second Circuit's Comity RejectionReprinted with permission, this article was first circulated by INSOL International on November 20, 2014 via the Electronic News letters to its members.November 20, 2014
Financial Services Weekly News Roundup - November 19, 2014November 19, 2014
Financial Services Weekly News Roundup - November 12, 2014November 12, 2014
Financial Services Weekly News Roundup - November 5, 2014November 5, 2014
Financial Services Weekly News Roundup - October 29, 2014October 29, 2014
Financial Services Weekly News Roundup - October 22, 2014October 22, 2014
Financial Services Weekly News Roundup - October 15, 2014October 15, 2014
Second Circuit Fails to See the Comity in Chapter 15October 14, 2014
Financial Services Weekly News Roundup - October 8, 2014October 8, 2014
Financial Services Weekly News Roundup - October 1, 2014October 1, 2014
Financial Services Weekly News Roundup - September 24, 2014September 24, 2014
Genco Shipping Valuation Leaves Equity Interests Under WaterAugust 6, 2014
Second Octaviar Chapter 15 Petition Clears Hurdle Set by Second CircuitJune 30, 2014
Ruling Explains and Extends Application of Good Faith Defense to Fraudulent Transfer Actions in SIPA ContextJune 10, 2014
Bankruptcy Court Shields Equity Sponsors Serving as Secured Lenders from Individual Creditor Seeking to Litigate Subordination and Recharacterization Claims Released by the DebtorMay 20, 2014
Misconduct Not Grounds to Terminate Chapter 15 RecognitionMay 6, 2014
MSRB Announces Modification to Improve Price Transparency for "Not Reoffered" Municipal SecuritiesOctober 2, 2012
Bankruptcy Ruling Favors IP Licensees in Cross-Border TransactionsNovember 22, 2011
Jefferson County, Alabama, Files Historic Municipal BankruptcyNovember 18, 2011
New California Law Will Restrict Cities' Access to Bankruptcy under Chapter 9October 24, 2011
Second Circuit Decision Establishes Framework for Valuing Madoff Investor ClaimsAugust 29, 2011
Disaggregating Assets From Liabilities to Maximize ValueCo-Author, New York Law JournalMarch 7, 2011
Third Circuit Decision in In re Philadelphia Newspapers Has Ramifications for Secured Creditors' Credit Bid RightsMarch 31, 2010
Lehman Bankruptcy Court Declares "Bankruptcy Default" Under Swap Agreement To Be UnenforceableSeptember 28, 2009
GGP Ruling Exposes Weaknesses in Popular Bankruptcy Remote SPE StructuresAugust 25, 2009
CMBS Bankruptcy Remote Structuring and the Recession: Revisiting the Benefits
BNA's Real Estate Law & Industry Report
June 2, 2009
Bankruptcy Auctions: The New Buyout Market?April 28, 2009
Portfolio Company Debt: A New Investment FocusMarch 9, 2009
SPhinX Chapter 15 Opinion Misses the MarkAmerican Bankruptcy Institute JournalJanuary 1, 2007
America's New Insolvency Reform ExplainedInternational Financial Law ReviewOctober 1, 2005
Asbestos Legislation: The FAIR Act Two Years OnPratt's Journal of Bankruptcy LawAugust 1, 2005
Bankruptcy Blues: Changes to the US Bankruptcy Reform Act Will Affect Troubled Portfolio Companies and Their DebtholdersPrivate Equity ManagerJuly 1, 2005
Consumer and Individual BankruptcyPratt's Guide to the Bankruptcy Abuse Prevention and Consumer Protection Act of 2005June 1, 2005
Pathology of Section 363 SalesOctober 1, 2004
Bankruptcy Issues for the Business Lawyer — an OverviewJanuary 17, 2003
D&O Insurance: Will It Be Available After A Chapter 11 Filing?December 11, 2002
Maximizing a Landlord's Claim from Lease RejectionDecember 6, 2001
Responsible Person Liability and Discharge of Tax ClaimsDecember 7, 2000
Representing Commercial Landlords: How Do They Collect the Rent and Enforce the Terms of Their Lease?
Massachusetts Bar Association Program: "Recent Development in Bankruptcy Law"
December 13, 1999
Commercial Loans: Workout and Collection Legal IssuesJanuary 29, 1997


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10 Illustrators To Follow This Week
In this visual feast, we present the 'Illustrators of the Week', whom we recommend for you to follow on The Creative Finder.
If you're not yet part of this professional portfolio network for creatives, why not sign up and immerse yourself in creative inspiration.
Follow Atelier Olschinsky
Follow Pianofuzz Studio
Follow Ilene Winn-Lederer
Follow JERRY SWEENEY
Follow Kim Sokol
Follow Priscilla Tang
Follow Tobie Giddio
Follow Anna McKay
Follow Julio César Mendoza Aguayo
Follow Diego L. Rodríguez
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Illustrators of the Week

subset: commoncrawl


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MIRANDA LAMBERT @ 1STBANK CENTER | 3/17/12 Miranda Lambert is justifiably incredulous. Twenty songs into her 22-song set, just before the St. Patrick's Day edition of her She-Woman Men Haters Club is about to conclude, someone on her crew has taken it upon himself to preempt the proceedings by turn ... More >>
Fame has its price for Video Professor John Scherer -- and he's eager to pay.
Wednesday, February 22, Fox Theatre, Boulder, 303-443-3399.


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Deborah K. Brown
New York Office
Tel: +1 212-849-7000
Fax: +1 212-849-7100
Practice Areas
Antitrust and Trade Regulation
Domestic U.S. Arbitration
Employment Litigation and Counseling
Intellectual Property Litigation
Litigation Representing Plaintiffs
Securities Litigation
Transnational Litigation
Georgetown University Law Center
Certified Public Accountant, Licensed in Virginia, June 1998 (inactive)
The State Bar of New York; United States District Courts: Southern District of New York, Eastern District of New York, Northern District of New York
Deborah K. Brown has a broad litigation practice, representing clients in connection with complex business disputes in both federal and state courts, with particular emphasis on business acquisition disputes, including post-closing purchase price disputes, working capital adjustments, business performance and earn-out disputes, breach of fiduciary duty, breach of warranty, breach of contract, material adverse change disputes, misrepresentation, and fraud. In addition, Ms. Brown has represented clients in connection with disputes involving accountants liability, stock option backdating, SEC and DOJ inquiries and investigations, trademarks, copyrights, and various other contract and tort claims involving accounting and tax-related issues. She has extensive experience in addressing various damages issues related to all such disputes.
Ms. Brown is a former Certified Public Accountant, who practiced in the accounting field for seven years prior to beginning her practice as an attorney. As an accountant, she gained extensive experience in the areas of both audit and tax. As a trial attorney, Ms. Brown has a record of successfully litigating, resolving, and taking to trial a broad array of business disputes for plaintiffs and defendants in state and federal courts, as well as in various forms of alternative dispute resolution. Ms. Brown is an expert at litigating complex contract disputes, including those related to merger and acquisition agreements, licensing agreements, and distribution agreements.
Ms. Brown has represented such diverse companies as Barnes & Noble, American Express Company, The Home Depot, Platinum Equity, Meda Pharmaceuticals, Caruso Management Company, Georgia-Pacific, Nuance Communications, Madison Square Garden Company, Academy of Television Arts & Sciences, and Miramax Film Corp.


text: For those outside Ansteorra on the list, I guess I should clarify. Prince Miguel is both a rapier fighter (and member of the Order of the White Scarf) and a heavy weapons fighter. Princess Conal fights rapier but I do not know if she has ever fought heavy. Count Miguel fought in the Crown Tourney and Countess Conal did not. No one used rapiers in our Crown Tourney, which is forbidden by the BoD ruling. Etienne Star -----Original Message----- From: Bill Butler [mailto:chemistbb3 at yahoo.com] Sent: Tuesday, November 04, 2003 12:40 AM To: Heralds List, Kingdom of Ansteorra - SCA, Inc. Subject: RE: [ANSTHRLD] Question about your Coronation I would hope not. (Cringing at the safety issues, not to mention the BoD ban on Rapier combat as a way to win Crown.) William


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|National Football League
· Expanded Analysis
· Gaming Matchup
· AFC Injuries
· AFC Schedule
· AFC Standings
· News
· Current Odds
· Live Odds
· NFC Injuries
· NFC Schedule
· NFC Standings
· Scoreboard
· Statistics
· Teams
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· DIV II College
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· FCS College
=== Ravens-Steelers to stay in prime time for Week 11 === New York, NY (Sports Network) - The Nov. 18 AFC North showdown between the Baltimore Ravens and Pittsburgh Steelers will remain the Sunday Night Football game of the week when the NFL begins its late-season flex schedule. The league announced only one time change to its Week 11 slate on Monday, with the Indianapolis-New England matchup moving from a 1:05 p.m. (ET) kickoff into CBS' headlining 4:25 p.m. (ET) slot. Baltimore and Pittsburgh will be televised nationally by NBC at its originally scheduled 8:20 p.m. (ET) start time. Flex scheduling will go on from Week 11 until the remainder of the regular season. 11/05 15:27:31 ET


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Last week, we told you about Jessica Krigsman, a Brooklyn woman who's suing the city after she says she was wrongfully arrested last summer for sitting topless in a Gravesend park. According to the suit, Krigsman was sitting on a bench when two cops approached and told her to get dressed; when she d ... More >>
Despite the February memo telling NYPD officers not to arrest topless women, some cops seem not have gotten it. Jessica Krigsman is suing the city over her arrest for going topless at a Brooklyn Park last summer, even though the practice is legal in New York City.


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Culinary School Help! [moved from General Chowhounding Topics]
I am going to be graduating this year and I was looking for a culinary school to go to that is not so expensive. I live in New York City but unfortunately I am not rich at all and all the schools here are to much money and I would like stay in the North East like Vermont, New York, Boston, Pennsylvanian, Connecticut and Maine. I had looked at places like The French culinary institute, CAI, and New England Culinary Institute. But they were all way to much for what I can pay. Since I was 11 I knew I wanted to be a chef once I found out how hard it was to be a Baseball Player :( but I just don't know where to look anymore.
Thank you
Try the Culinary Institute in Pittsburgh (no laughing allowed!) They have a great program and rank up there with the best.
Also, depending on your financial situation, check out Johnson and Wales University; they have a great culinary program and various campuses all over the country. Their financial aid program is great, as is their internship program, and since they are all over the country, they aim for "geographic diversity."
Good luck on your endeavors. Perhaps we'll be dining in your establishment one day! Keep us posted.
re: beccaboo
Thank you very much I will check it out.
I really wish I could have my own restaurant.
re: KTinNYC
I must agree with the idea of working in kitchens. Jackp and I have a nephew who worked for years as a line/prep cook in restaurants while he was a skateboard/snowboard bum before he went to culinary school in Fall River, Mass. He says that often, people working for him who have gone to culinary school without actually working in restaurants for an extended period don't have the know-how necessary to really work well with food. For example, they might have spent one week in culinary school learning how to clean and fillet a fish, but don't really have a feel for the meat and what can be done with it and how to get the best flavor from it.
You might find that working on the line is the sort of experience that points you in the right direction.
Have you checked out Sullivan University in Louisville, KY? Don't laugh... it's one of the top 10 culinary schools in the country....
Check out L'Ecole Culinaire in St. Louis. Muuuch cheaper, though definitely a trek.
And we're a big baseball town to boot.
Definitely work in a fast-paced kitchen before culinary school. A friend of mine was on the cusp of graduation (internship) and switched from a relatively low-stress kitchen to a top tier kitchen. He is a reasonably talented cook. It broke him within a week and he decided to switch career paths.
J&W used to be located in Charleston and we currently have AI and a wonderful technical school program. Many of the people I knew who graduated J&W did not get the optional business degree. The business degree in conjunction with the culinary degree will give you a much higher degree of job flexibility. Chefs have a tremendous amount of responsibilities that have nothing to do with cooking. A culinary degree by itself is not a guarantee of good employment.
re: CharlestonChow
Agree dual degree is a good idea. My son attended J&W in Charleston, but I was referring to the Providence location. His culinary/hospitality management degree has opened many more doors than just a culinary degree would have.
And you are certainly correct about different kitchens affecting your perception of what it means to be a chef.
Once again, best of luck to the OP
The ACF accredited, Culinary Institute of Charleston, at Trident Technical College is a school not to be overlooked if you are looking for value in tuition. Although Charleston, SC., is a city with a high cost of living, that high cost of living is a result of the fact that Charleston is a hospitality/culinary destination.
The Culinary Institute of Charleston offers a culinary arts and hospitality management curriculum that sets the standard, for similar programs anywhere in the United States.
While researching culinary arts and hospitality schools in 2005 I was drawn to the Charleston area for the opportunities it offered culinary/hospitality professionals.
The faculty and staff at the Culinary Institute of Charleston where interested in me and my goals as an individual and have followed through with support, encouragement and academic opportunities beyond what I had expected.
As a resident (residency is based on the states criteria) students' tuition is partially funded through the South Carolina Education Lottery. Even out of state tuition is affordable and well worth the expense if the culinary arts and hospitality management is the field you are pursuing.
Some of the perks of this program are the many volunteer opportunities to perfect our skills while serving the community providing labor and support for major events such as, The Chefs Feast (benefiting the Low Country Food Bank), The Taste of Charleston (showcasing the many restaurants in the Tri-county area), The Charleston Food and Wine Festival ( a celebration of the businesses that have made Charleston famous for its culinary and hospitality attractions), and countless other events in which planners and organizers request the services of the talented students enrolled in the Culinary Institute of Charleston.
Trident Technical College offers many other programs that are just as respected nationally as its culinary/hospitality courses. It is recognized as one of the 1200 two-year colleges in the USA that has had its honor society student association(Phi Theta Kappa) attain the first place ranking more than once and has competed with the best of the best in the United Nations model competition earning top honors in the process.
The Culinary Institute of Charleston's students are represented by the Hospitality and Culinary Student Association that offers its member a venue in which they are able to network with potential employers, serve the community and earn respect from the movers and shakers that offer scholarships in our chosen field. The HCSA provides financial support for educational trips in the states and abroad. The HCSA is an active organization that earns top honors regularly and is an association that promotes professionalism and by association its members gain respect in the community.
All colleges whether public or private have positive attributes, but as a student enrolled in the Culinary Institute of Charleston at Trident Technical College I can honestly say that I am satisfied with the education I am receiving and consider the transition from another state to be worth the cost in the long run.
Before all else, have you checked out the financial aid programs at the schools there in NYC? I live in the Dallas area, and Le Cordon Bleu here does have a financial aid program.
This would work even better if you find a university that offers both culinary and business degrees. In all liklihood, they even have scholarships and not just student loans. (What could be better than that?) As that Ramsey guy says so often, "A restaurant IS a business!" Gird your loins!


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This is an American degree, four years in length (see the 'structure' tab for more information).
The Public Relations major offers a grounding in the history, theories and developments for the public relations industry and the chance to test concepts through real-world projects.
You will learn the essential skills for working in the global, multi-media communications industries, including media relations, media campaigns, writing and producing for the media, media law and ethics, business skills and crisis communications management.
With the increasing link between a company's reputation and brand, and the two-way role demanded by social media, the traditional role of a PR professional has expanded rapidly.
Today's PR professional must add marketing, company strategy and two-way communication to their 21st century skillset, while also keeping the solid fundamentals of strategic planning and communications.
The Public Relations major focuses on building the skills that a practicing public relations professional will need in today's marketplace.
Companies increasingly recognise that good public relations gives them competitive advantage over rivals and should be part of the master marketing plan for any business.
The programme will prepare you for a wide variety of careers, including roles in PR agencies, companies, non-profit organisations, advertising, the media or other communications roles.
Former students have applied their PR skills to roles in everything from art galleries to charities, and from motor racing to luxury brands.
This is an American degree, four years in length, which allows you to focus on a main interest while at same time offering a breadth and depth to your studies.
The degree is built upon four components: general education, major, minor and electives. Students must complete a minimum of 128 credit hours across the degree components.
Your major is your primary area of academic specialisation, in this case Public Relations. It is possible to complete a double major. The flexibility of our course structure allows you to adjust your studies up to the end of your second year.
General Education
You must successfully complete the appropriate general education programme, which is designed to give breadth to your degree.
You have a choice of elective modules to complete the required 128 credit hours of your BA.
Minor (Optional)
You may elect to complete an approved minor in an area of study different from your major. A minor is a lesser concentration in a given subject area. You may declare a minor at any time during your degree. You have the option of selecting up to two minors.
A minimum of 18 credit hours must be completed in a single discipline in order to receive a minor. We offer the following minors:
From 2015 all new students will follow the Global Citizenship Programme (GCP), which is being phased in to replace the previous General Education Programme.
The GCP amounts to 30 credit hours of your degree total.
You will take a common First Year Seminar and a Keystone Seminar.
In addition, you will choose a minimum of eight courses (modules) to cover the following knowledge and skills areas:
Knowledge areas:
Skills areas:
Core modules
BUSN 1200 Introduction to Business
COAP 2020 Desktop Publishing
COAP 2310 Graphics
EPMD 1000 Introduction to Media Production
JOUR 1030 Fundamentals of Reporting
MEDC 1010 Introduction to Mass Communications
MEDC 1050 Introduction to Media Writing
MEDC 2200 Ethics in the Media
MEDC 2800 Cultural Diversity in the Media
MEDC 3260 International Communications
MEDC 4100 The Law and the Media
MNGT 3550 Public Relations
PBRL 2920 Writing for Public Relations
PBRL 4300 Crisis Communications Management
PBRL 4800 Media Relations
PBRL 4920 Public Relations Campaigns
SPCM 1280 Interpersonal Communications
PBRL 4620 Senior Overview
The following modules are not required to complete the major, but we suggest that you consider them to supplement your studies:
15 January 2015
May 2015
August/September 2015
January 2016
Fees Spring 2015
Annual tuition fee: £15,045 *
Tuition fee per term: £7,522.50 *
Summer session classes per credit hour: £496
Registration fee: £420 (refundable)
Non-EU Advance deposit: £730 (refundable)
Alumni fee of £360
* This fee is based on a standard credit load of 12-18 credits. Additional credits taken will be charged at the Summer credit rate.
Applicants must provide evidence of successful completion of 12 years of schooling, with a minimum cumulative Grade Point Average (GPA) of 2.5 in the American High School grading system or equivalent. This is calculated on a scale of 0-4, with a 2.5 roughly equivalent to a C+/B-.
Acceptable qualifications include:
PLEASE NOTE: Latest update regarding ETS & TOEFL testing – The Home Office has suspended all ETS tests, including TOEFL exams, as evidence of English language ability from new visa applicants.
Please see the Home Office website for further information: https://www.gov.uk/government/world-location-news/changes-to-english-language-certification-for-visa-applications--3
Therefore, if you are relying on an ETS / TOEFL certificate for Visa purposes please be aware that you will now need to take an alternative English proficiency test.
We will continue to accept the following English language proficiency tests:
If you have taken and submitted the TOEFL test as part of your admissions application, or have any questions in relation to the above, please do not hesitate to make contact with our Admissions team to seek further advice and support.
– 18/07/2014
For those applicants whose mother tongue is not English, we require a recent pass in any of the following qualifications:
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Any cyclists around?
- blkery Sep 6, 2009 07:47 PM
How do you eat? After a three year hiatus I'm back on the bike for about 25-30 miles a day, 7 a week. I don't have much muscle soreness afterwards but am pretty slow and worthless for the rest of the day after my morning ride. I imagine I'm not recovering right.
I eat about 400 kcal an hour or two before riding, for breakfast. Typically fruit. Lately I've noticed my speed dropping a lot about an hour into my ride. I don't eat while riding (merits debatable on such a short spurt, I prefer to keep spinning), and I don't use energy supplements. I've tried no carbs upon recovery, lots of carbs upon recovery, to about the same effect - I'm pretty sluggish for the rest of the day. What sort of diet do you eat that keeps you energized throughout the day after a hard ride?
If I am riding for more than 20 miles, I keep some candy with me. Get's the juices flowing and makes for something to look forward to. Never chocolate or anything heavy. Fruity types of candies. I ride 5-6 days a week from 10-40 miles a day. I enjoy carb heavy meals that feature veggies whenever hungry. I don't hold myself to a schedule, when I am hungry, I eat. I enjoy pasta, rice, beans, bread, bagels, pizza, etc. I I am not health crazy, but this has worked for me for the 10 years that biking has been part of my daily commute. Good luck blkery.
Fruit as a pre-ride meal doesn't do much for you--not enough calories, not accessible quickly enough. You want something like oatmeal, toast, etc. If gluten causes probs, try potatoes or rice. That may be why your speed and energy drop after an hour or so--you've run through your stored glycogen and don't have any ready carbs in your system. My standard pre-ride meal is a nuked potato with butter and cheese to slow absorption. For 25 - 30 miles, you should be fine without sports drinks, gels, or bars but you do need to drink water.
Your post-ride meal should have protein and carbs. Protein is for muscle recovery--carbs don't help in that department--but you need carbs to replace what you burned. Chocolate milk is actually a fast and effective recovery food--has protein, carbs, and a little fat (just don't chug a gallon of it). You should have a full meal within an hour after getting off the bike--that's the window when your body wants to start recovery. The protein doesn't need to be animal-based but you do need a good chunk, esp if you're riding every day--can't tell you the exact amount but I'm sure you can find it via google or bing.
Also be sure to push water all the time, not just on the bike. It's what you ate and drank yesterday and the day before and the day before that that will affect your performance on the day of a ride, so if you're riding every day, you have to keep on it.
Keep the rubber side down!
re: Erika L
This pretty much mirrors my own regimen with the exception of the fluids - on rides of an hour or longer, I'll drink a sports drink to replace electrolytes. If I'm riding less than an hour, I just drink water. I think the most important part, tho, is to eat within an hour after getting off the bike to maximize the recovery.
I generally go on a 30 mile ride once a week (I generally run on other days), and maybe a century every month or so.
On my weekly 30 mile rides, I won't fuel up or during my rides. Just some water when I'm riding. Post-ride, it'll be a normal breakfast of some combo of eggs, yogurt, toast, fruit (bananas, apples, melons, etc.). If I'm feeling particularly bad, I'll head out to McDonald's and get two Filet-O-Fish sandwiches and wash it down with a Vanilla milkshake.
On my century rides, I also don't fuel up or during the ride. Just water. And, post ride? Definitely the McDonald's route, except it's three Filet-O-Fish sandwiches ...
I can't eat when I'm on the saddle unless it's a full day ride (e.g. 200+ miles), and then it's just a shot of some gels or half a Twinkie and some diluted Mountain Dew mixed with water. I just don't like eating while pedaling ...
There are several excellent posts by MSPD in this thread from 2006 that might interest you: http://chowhound.chow.com/topics/3100...
It sounds as if you're not giving your body the rest it needs to recover. If you're riding the same distance at the same speed every day -- you won't ever really recover -- especially if you're riding hard every time.
It sounds like you're suffering from overtraining, not improper diet.
swimmer here, not a rider. anyway, this stuff eliminated the post-workout crash for me. It's like gatorate, only better. I drink it if I swim more than, say, a mile. It really works.
but aside from that, you gotta eat carbs before the workout - complex seems to last longer but it really doesn't make that much of a difference for me. I get some of my best exertion about an hour after a huge pancake breakfast
BEFORE: 400 cal is a lot of fruit! Unless it's dried fruit, I don't see how you can eat that much fruit and not have some stomach distress on the bike. Also, 1-2 hours pre-ride is too long to go without eating. I think you should eat a powerbar or something similar right before you get on the bike. If I wanted to eat that far in advance, i'd probably opt for steel cut oats, or a whole grain bagel. You also need a little protein...some yogurt, milk, cottage cheese, peanut butter, or the protein in a powerbar.
DURING: I don't eat during training rides either, unless they are going to be longer than a couple of hours OR if I really want to do well. In that case, I'll do a PowerGel (I'm rather attached to the Tangerine flavor w 2x caffeine.) For instance, in a race last week, I had a Powerbar and hour before, a PowerGel on the start line and another gel about 45 minutes in.
AFTER: Ditto what Erika said...you've got about an hour to replace carbs and protein. Carbs to get glyogen back in your muscles and protein to help them rebuild. If I'm going to be longer than that before I have my next meal, I try to get a yogurt drink or a small burger from McD's or 1/2 a bar or something in the interim.
Brian may have a point. 7 days a week is a bunch of training. I only work our 4-5 times a week. Some of my work-outs are a longer than yours, but I always get a few rest days. My best friend trained so hard and so often this year for both cycling (she cat-ed up) and a marathon, that she wound up w/ some vitamin deficiencies and feels like total crap and is currently taking multiple weeks off to get over her fatigue. Previous to this, I assumed that "overtraining" was more mental burnout than anything physical, but now I've changed my mind.
Finally, a couple of questions: after your hiatus, how long did it take you to build up to 24-30 miles a day, 7 days a week? how long does you ride take? how much water are you drinking? Do you get enough carbs in your regular diet? do you eat meat?
For a 30-40 mile ride, I'll consume 2 pcs of toast with peanut butter a half hour before heading out. On the ride itself, one water bottle is filled with lightly flavoured gatorade and the second is filled with just water. Depending on how I'm feeling, I may consume half a Clif (I like the chocolate chip peanut crunch ones) bar on the ride home. I'll eat something within a half hour at the end of my ride otherwise I'll end up feeling famish and/or sleepy all day long. I can't get into the gels though, they all taste gross to me. Maybe I haven't found a flavour I like yet. Any recs on which ones people have found tasty?!
When I'm out playing beach volleyball (2s for about 3-4 hours), I'll start the day with peanut butter toast also and will replenish hourly with fruit (frozen pineapple, peaches, strawberry, banana and or apples). I'll consume a combination of water and gatorade (depending on the heat and humidity) throughout the play and will usually inhale a sandwich with protein (salami, prosciutto, bacon) when I stop playing. Liquid and sodium seem to work for me.


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Heart disease health centre
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What does the new study say?
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However, drinking 10 or more cups of coffee a day was linked with an increased chance of heart failure. There was a slight increase of between one and three percent in the risk of heart failure in people who drank 10 or 11 cups of coffee a day compared to people who drank none.
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This is the first time that researchers have analysed all the good-quality long-term studies to see if there is a link between coffee drinking and heart failure. So the findings may be more reliable than previous studies.
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All of a sudden a bad Reputation!
- janetms383 Apr 9, 2009 12:17 PM
Over the last week or so, I've notice a lot of threads slamming the boneless, skinless breast of chicken! Remember when this food item was so hot, it's all people would order OR cook with. In fact, we're now charged extra for "white meat chicken".
Well I protest! If cooked properly, a boneless, skinless chicken breast is not inedible! It is a delicious entree at any time.
Some of my favorites:
Chicken Parmesan - homemade marinara, lightly breaded and fried cutlets, some good cheese all baked up to yummy, gooey goodness. hmmmm
Chicken Cordon Bleu - I pound the breast to thin it, roll tightly with ham and swiss (secure with a toothpick if necessary), roll in breadcrumbs, place in a baking dish and drizzle with melted butter, bake.
My Loco Chicken - I take olive oil, lemon/lime/iorange juice, cayenne pepper, garlic, cumin, mix it up and marinate my chicken breasts for about 1/2. A quick turn on the grill and they are delicious.
Or for a really quick fix, I'll pour some red taco sauce over chicken breast in a skillet, cover and simmer until the sauce reduces and the breasts are tender. Shred the meat, add back to the sauce and use for chicken tacos or quesadillas.
So, come on, let the boneless, skinless breasts get their good name back. How about some easy and delicious recipes.
i would say that those recipes sound great, but the ingredients - breaded crust and fried, cheese, marinara, taco sauce, etc., all mask how little flavor chicken breasts have... The one "lighter" flavored recipe, the loco chicken, sounds like it would be amazing on some thighs, drumsticks or wings :)
But, to each their own, so i'd never slam those who like chicken breast. just not my fav.
re: FattyDumplin
Agreed. Chicken breasts are what healthy-minded people eat, IMHO. They are a good source of protein, low in fat, and low in flavor. I'm a dark meat girl, myself and will typically buy thighs (w/ or w/o bones and skin) when I need chicken pieces. However, I do like to use chix breasts for chicken salad or quesadillas.
re: lynnlato
While I agree that a breast CAN be well cooked my family much prefers dark meat for its more chickeny flavor, juiciness and greater resistance to overcooking. Its both a flavor and texture issue. We also look out for the best quality poultry we can find (for example heritage or free range turkeys with more flavor in its breast meat. I think its understandable that food-obsessed people might diss white and prefer dark (like we do)
But all you have to do is look at the relative prices in the stores for these products and it becomes evident that the breasts are overwhelminly more popular in the general population and the dark-favorers are contrarians.
re: jen kalb
That's true. McDonald's is popular, too. Doesn't mean it's good.
re: FattyDumplin
well you poach up a chicken thigh, it ain't got all that much flavor either. Of couse you need other ingredients to make a recipe!!! That's what it's all about.
I just want to know why all of a sudden it so trendy to malign the chicken breast!??!
re: janetms383
disagree... the thigh has much more "chicken" flavor and the texture is better as well.
re: FattyDumplin
Well I made dinner for 4 last week, Rubbery chicken breasts (which I happen to love). I did marinate them, but in nothing more than a little lemon, olive oil, pepper and thyme. Just sauted in my cast iron and finished in the oven. I added 3 shallots thin sliced, finished cooking. Then removed the chicken and covered and then finished the sauce. 3 tablespoons butter, 1/8 cup white wine and a couple of lemon slices. Just drizzled over the rice and not the chicken. It just accented the flavor of the great moist chicken. No fancy elaborate sauce and definitely didn't mask the flavor of the chicken. It was simple and moist and definitely not dry.
I like dark now and then, but white can be just as good.
When calories don't count, try this one, from Bon Appetit:
Chicken Scallops with Wild Mushrooms, Mustard and Tarragon Sauce
Servings: Makes 6 servings.
1 1/2 pounds chicken scallops, about 1/8 inch thick
Flour for dredging
4 tablespoons (1/2 stick) butter
1/2 cup chopped shallots
1 lb. ounces assorted wild mushrooms (such as oyster and stemmed shiitake), sliced or quartered
1-2 ounces dried porcini mushrooms, soaked for 30-40 minutes in lukewarm water, then drained and chopped
2 tablespoons chopped fresh tarragon (dried is okay. Or use 1 tsp. dried thyme)
¾ cup dry white wine
¼ cup strained porcini liquid
1 cup heavy cream
1 tablespoon coarse-grained Dijon mustard
• Sprinkle veal/chicken on both sides with salt and pepper. Dredge in flour and shake off excess.
• Melt 1 tablespoon butter in large skillet over medium-high heat. Cook until golden, about 30 seconds per side. Transfer to plate.
• Melt 3 tablespoons butter in same skillet. Add shallots; sauté 30 seconds. Add mushrooms; sauté until brown, about 3-5 minutes. Stir in tarragon. Add wine; cook over high heat until almost all liquid evaporates, stirring to scrape up browned bits, about 2 minutes.
• Add strained porcini liquid.
• Add cream; boil until reduced by 1/4, about 1 minute. Stir in mustard.
• Using tongs, return veal/chicken to pan; simmer until heated through. Divide veal and sauce among 6 plates and serve.
Although I agree that they lack a certain strength and depth of flavor on their own, boneless chicken breasts are certainly a wonderful thing for those home-at-seven dinner-at-7:30 nights. They are a great source of low-fat protein, and take so readily to flavorful add-ons that I wouldn't be without them.
My supermarket carries packages of six individually wrapped organic chicken boneless skinless breast halves, each about 4 ounces, inside a larger package. I always have at least one package in my freezer.
In the morning, I take out four pieces of chicken and put them in the refrigerator. By the time I get home from work they are pliable enough to cook with. I use them dozens of ways, but my favorite may be to pound them flat, dredge in bread crumbs, and saute in butter or olive oil in a non-stick pan. Then add sauces - marinara, oriental sauce of some kind with sauteed veg, sauteed mushrooms, or just butter and lemon and some herbs. I make extra for lunch next day. Stir fries. Cutlets. Whatever. Lovely things.
re: sheiladeedee
I'm with you sheila.
I keep chicken breasts around for when I want a boneless vehicle for a great sauce. And, they are more readily available in my local market than boneless thighs.
The thigh has always been my favorite cut of chicken. It's got both light and dark meet, and a little more fat that keeps it moist.
re: cuccubear
Exactly. They're sort of a blank canvas for a recipe. But like a blank canvas, not very interesting on their own. Although ... good quality, air-chilled chicken breasts are pretty tasty. I think water chilling (and the hideous "ice glazing") has more of a negative effect on the breast than other parts.
re: cuccubear
I love the thighs too, and they are my exclusive cut for frying. And I do love chicken thighs roasted on the bone with olive oil and herbs for a quick dinner.
I hadn't noticed the "dissing" within the general population. In fact. I AM always surprised when someone mentions they like dark meat. I'll admit I've heard it more frequently lately. My husband does not like dark meat, so I only use it when he is not around, but I prefer it because white meat seems so unforgiving. A few minutes too much or too little, and I can't stand it! Plus, it tends to be one of those "serve immediately" things that I abhor. I need recipes that let people eat whenever they get around to it!
re: Shrinkrap
funny and to coroborate, at chinese restaurants, you often see menus hyping that the chicken used in the more "white" dishes use white meat only... seems like white meat is much more popular tome.
I have absolutely nothing against chicken breasts per se, though I think I made a comment that was somewhat disparaging toward boneless skinless. So sue me. Chicken breasts are SO much better if you cook the bone-in, skin-on. Much juicier and, I think, tastier. And yeah, I like BS chix breasts just fine if I pour a bunch of sauce on it or pound it and fry it too, but that says more about sauce, etc. than the chicken. It probably also doesn't help that I associate BS chix breasts with dieting. For the record, I don't like the dark meat either - it has a weird texture. I'm not really a chicken fan in general. Bring on the pork! :-)
I feel like I have heard that it's not the meat that is bad for you, white versus dark meat, but rather that it is skin-on chicken, of any variety, that is higher in fat and calories, than skin off chicken?
Anyone aware of any truth to this?
In any event, certainly won't get me off the crispy skin from time to time...
re: LPhila
Dark chicken meat has around twice the fat of white, and a higher calorie count. Dark meat isn't "bad" for you; it's that white meat is particularly low in fat. Chicken with skin has a good deal more fat than skinless chicken, especially saturated fat, and therefore is higher in calories than skinless chicken.
re: LPhila
Sometimes when I want to work with a skinless breast, I take the skin off and render the fat and use it to saute the chicken. It's amazing how much fat can be rendered from the skin from one half-breast. You'd be eating most of that fat if you left the skin on, so it makes a considerable difference.
The problem with chick here in the states, is that everything is raise from egg to market (as it where), as fast as possible.
I'm not recommending a stewing hen for fried chicken mind you, just making the point, most chickens in the US are slaughtered for market at such a young age, they have not had time to develop any flavor.
Doubt this, try making a flavorful broth with anything other than a capon or stewing hen!
That's what Americans are use to, chicken that really has no flavor, hence the joke, "Everything taste like chicken."
I cook bone/skinless chicken breast 2 – 4 times a week. It is always moist and flavorful, Not because young chicken brings anything special to the table. But because how it's cooked makes all the difference.
People who whine about hoe bad this market cut of meat is, should learn how to cook.
re: Demented
Hmm... I'm confused.... is it the young American chicken that's the problem, or the people who have not learned to cook?
re: Shrinkrap
I think too many chain restaurants and people just slap sauce on and bake till it's dry and rubbery and that is where it gets a bad wrap. Nothing wrong with sauce, nothing wrong with chain restaurants but too many have gone with white chicken the healthier meat but yet they either cook it to death, it is processed or they cover it with sauces and cover it up and therefore ... where is the healthy part.
I too cook chicken all the time and love it. Simple light marinade or just a rub and grill or bake and it is wonderful. I have lots of recipes with sauce and some without. Just try to bring out the natural flavor.
re: Shrinkrap
IMHO - both
Most supermarket chicken is quickly raised, barely move, pumped with water, and 'harvested' early. They have very little real chicken flavor. And what they have comes mostly from the fat - not found in the breast. The poorly flavored breast is then subjected to longer cooking , often at high heat - whatever taste was there has been cooked out.
Buy a whole chicken, farmyard raised (or at least raised on a good diet in a stress free environment), and cut it up at home. The chicken overall will be better because it was the entire chicken has been graded and not just the parts. The better upbringing will also reflect in the flavor of the meat.
Brine a chicken and cook it right - never overcook a lean meat. Bring it to 157 and let it rest. All pieces of the chicken will taste great.
It seems so sad to me the we raise an animal in poor conditions, kill it, and then don't like what we eat.
re: alwayscooking
I agree -- there is a world of difference in flavor between a factory farmed chicken and one that gets to run around outdoors as nature intended, eating bugs and such.
A well cared for chicken has a breast that is flavorful indeed!
last night, i used a technique i will do again:
brine frozen chicken breast till partially thawed, then slice and poach in chicken broth.
add mahatma brand yellow rice mix and bell pepper strips, to cook together for easy chicken and rice.
my chicken was flavorful and juicy!
i'll also use goya "sazón" seasoning packets in soups, stews, sautés. http://www.goya.com/english/products/...
re: alkapal
Poaching. I was looking for someone to recommend that.
I recently had an eye-opening poached chicken breast dish where the breast was served on a bed of some sort of large beans topped with a nettle sauce. I have no idea what spices were in the poaching liquid. I'm sure the bird was as organic, free-range locavorian as possible. Whatever... the result was really amazing. The breast flesh was so tender, juicy and delectable -- totally different from other preparations. Gotta try it myself - even if I know I won't hit the same high notes as this chef.
re: BernalKC
I make one with poached in a mix of chicken broth, brandy, cinnimon, nutmeg, peppercorn and orange. Then I top it over chick peas sauteed in a pan with orange zest, a little of that brandy, just a touch, just olive oil, shallots and orange zest. Top with fresh mint and ground pepper. I top with pan sauteed chard, also cooked in olive oil with fennel, crimini mushrooms and some oj and butter, and again some nutmeg and pepper to adjust the flavors. Nothing hard and all easy. Very healthy and great flavors. You can add a little cheese if you want but I don't need it. Sometimes I will add a little broth to the beans and lightly mash to make a small broth or creamy texture.
Great dish
re: alkapal
sounds like if you cooked anything like that it's taste good, haha. I put goya adobo in all my soups, i do like the sazon too. For a super easy fix I cut the breasts into strips, marinate in bbq and throw on the foreman. But that's for the bf in an extreme food emergency.
re: kubasd
what i thought was the neat *trick*, was brining the whole breasts to take them from "frozen" to chilled enough to slice in just a few minutes, then poach.
and my goya sazón i use a lot -- the culantro and achiote version -- esp. with cooking dried beans.
re: pikawicca
Do those stove-top smokers really work?
Where does the smoke go? Is it self-contained? Does the house smell like a Tx BBQ pit when done (not that that is bad?)
re: jfood
I've been using mine for over 20 years, and love it. The excess smoke is taken care of by my (modest) exhaust fan, leaving a hint of smoke wafting about the house. It's not the same as having your own pit out back, but it's pretty darned good. I've even smoked a whole beef rib roast, using heavy-duty foil to seal. That is a dinner my friends still talk about!
I continue to enjoy playing about with different kinds of wood chips in combination with different foods.
The convenience factor is a big plus for me: If trout are on sale, for instance, I'll buy a few and throw them on the smoker while I cook dinner, producing some great snack food for later in the week.
If space is a concern, there is now a small version available (although the standard size isn't huge).
re: pikawicca
hmmm.... I've been looking at a couple of those and have been seriously considering buying one. Which brand/model do you have?
re: kubasd
re: pikawicca
I agree pikawicca! I love my stovetop smoker and use it for many different things, but the chicken breasts are a real favorite. They are good hot or cold. I have sliced them thin and served with cheese as an appetizer before. I mix up different wood combos also. I have even smoked potatoes in it, as well as heads of garlic, and vegetables. Mine is a Cameron as well.
Boneless, skinless chicken breasts are handy to have on hand because they are the fast food of the butcher's world. However, I don't like them very much. They're pretty lacking in flavor and moisture, too. Yes, you can cook them to try to overcome these problems, but why bother? You can just cook bone-in, skin-on chicken breasts and get tastier chicken, then remove the bones and the skin later, if necessary.
Mostly, what I see is people who are on a diet, eating them. The retreat from flavor in the United States continues . . .
re: gfr1111
well, it just depends on what you intend to DO with the chicken. If you're making a satay, or grilled breasts for a sandwich, or saltimboca, etc...then a skinless boneless breast is what is called for.
If you're going to cook w/ long-term heat, or need the bones for stock (if you're making chicken salad or chicken pot pie) then you want the bones.
I think if buy good quality organic chicken, you don't have to worry so much about getting tasteless , dried-out, stringy, tough chicken if you overcook it a second.
OP: yes, you're not imagining it..there's a bias against anything low fat these days.
The chicken leg is the most important piece of protein in the course of human history; every other part of the bird can go in the stock pot for all I care. Give me the hind quarter.
We've been making more chicken thighs lately, for cost and flavor. But my SO just happened on a good source of organic, free-range, etc. chicken breasts that are amazing. Incredible chicken flavor when breaded, pan-fried, all the variations. So I am concluding that the quality of the chicken you start with makes a decisive difference.
re: karykat
Just imagine what the hind quarters of that same bird taste like. I bet they're even better.
One of the best ways to enjoy a boneless, skinless breast is to simply season it properly and cook it on the grill or a grill pan (but please don't overcook it). Cook it until it's just a bit below done and then let rest. Slice across the grain and serve any number of ways.
Most of the time, when I see boneless skinless chicken breast, I think what did that poor bird do to be so disrespected after being slaughtered for us, and proceed to run for some tofu.
The best way to prepare boneless, skinless chicken breast is to buy split bone-in, skin-on chicken breasts, marinate them for a day in the famed Cornell Chicken basting sauce, grill them, and then bone and skin them, and refrigerate them. (Cornell Chicken prepared this way is the best non-fried cold white meat chicken. By far. I've tried tons of other approaches.) The sauce of course adds flavor, but cooking them with the bone is very important, and the skin helps protect the outer layer of flesh from getting overdone.
re: Karl S
this is a new approach for me - have never seen the Cornell Chicken thing before, thanks.
re: jen kalb
1-2 large eggs (to stabilize the emulsion - 2 makes this easier than 1, but the original recipe only called for 1)
1 cup vegetable Oil
2 cups cider vinegar
3 Tbs. Diamond kosher salt (if Morton's, use 2.25 Tbs; for table salt, use 1.5 Tbs)
1 Tbs. poultry seasoning
1/2 teaspoon freshly ground black pepper; other finely ground herbs or spices can also be added to taste
In a blender (not food processor), mix the egg. Then stream in the oil very very very gradually (like making mayonnaise) to emulsify. Then stream in the vinegar slowly. Then the other ingredients.
This was originally a basting sauce - used on halved chickens over the grill. If you want to use some that way, reserve some for that purpose (don't use the marinating liquid to baste, of course - cross contamination hell). I marinate split (bone-in, skin-on) chicken breasts for 2-24 hours in this before grilling - the chicken will get a pronounced vinegar flavor, but white meat chicken needs all the help it can get. Also, if you eat this chicken cold, the vinegar note is modulated in a nice way.
re: Karl S
Do you consider a beef tenderloin disrespectful to the cow?
It's trendy to not like them because the food trend now is to have naturally flavorful, wholesome ingredients. Look at the high-end pork industry; now it is dominated by Berkshire and other heritage breeds that offer higher fat content and much more flavor and texture.
Boneless skinless breasts are the epitome of American wastefulness and laziness: They are expensive, lack any significant flavor, they have the texture of wet toilet paper, and they are easy for any Sandra Lee housewife or Bob Vila bachelor to cook.
There's a place for everything of course, even chicken breasts, but when I walk into one of my least favorite local grocery stores (a Kroger) and I can't even buy a decent whole chicken there are problems with the food priorities in this nation. Oh, did I mention that there are literally dozens upon dozens of feet of refrigerated case space exclusively dedicated to boneless skinless chicken breast? It's such a waste!
re: Squirrels
It's funny - in places like China, chicken breasts are considered the cheap not-so-great part - the wings and leg quarters are the choice, more expensive parts....
re: Orchid64
There are many, many other cultures in the world that use boneless skinless chicken breast in the food. Chinese, Japanese, Indian, Middle Eastern, French, Italian, Latin, etc...This is not strictly an American phenominon. I certainly do not prefer a boneless skinless breast and would never order it in a restaurant, but when I am looking for something to cook that is easy, mindless, relatively healthy, and somewhat affordable I will reach for it. Does this make me a lazy American?
re: jpc8015
You said it yourself... it's mindless.
But you're right jpc... Every culture that uses chicken uses boneless skinless breasts at some point. The difference here is that in America people often rely on it as a staple, not as a part of the whole animal. I completely agree with Karl S.
When was the last time you bought a pack of chicken feet jpc8015?
re: Squirrels
I eat chicken breasts. Normally, I use whole chickens, so the breast is part of that. If I am going for parts, I prefer legs to breasts. If I want breasts, I buy them split, not boneless and skinless.
re: Squirrels
Taking chicken breasts and making them delicious shows talent. In a similar vein taking tough beef, many forms of fish, some cuts of pork and lamb also require the talents of the chef to take various cuts of beef to their highest potential.
Jfood disagress with your conclusion that chicken breasts are the epitome of American wastefulness and laziness. When someone takes any of the many less than perfect ingredients and makes them into a pleasure to eat THAT is the epitome of American ingenuity and resourcefulness.
re: Karl S
Ah Karl, with all your talentyou should see this as a challenge.
Jfood has to try your eggs this weekend, thanks to C Oliver reminding him
re: Squirrels
>>>>>Boneless skinless breasts are the epitome of American wastefulness and laziness: [...] they are easy for any Sandra Lee housewife or Bob Vila bachelor to cook.<<<<<
this comment slanders the thrifty, hard-working americans who cook with these boneless chicken breasts, who don't have lots of time, or need to eat low-fat, or buy these breasts on sale. maybe we should just all switch to squirrel purloo?
re: alkapal
Id just comment on the wasteful costwise of these. 3X the cost of whole chicke, or even legs. But this needent be a war - obviously there are different points of view and tastes and decisions re time and money that people - and obviously food obsessed people included - can make..
re: jen kalb
depends on what is on sale. at harris teeter three weeks ago, i got a "buy one, get two free" deal on perdue all-natural boneless skinless chicken breasts. so for around $7.20, i got 5#. i never pay more than $1.99/#. bone-in thighs are $1.19 on sale. whole chickens, i bought on sale a month ago for 59 cents/# at harris teeter. (wow, i know!!!) this week at safeway, the boneless breasts and the thighs are both on sale for $1.99. two days ago, i got two nice cornish game hens for 99 cents per pound. it's what's for dinner!
i am not lazy, nor am i wasteful. i know how to shop for bargains. and sometimes i like to use the boneless skinless chicken breasts for piccata, or chicken tikka, or the like. thighs don't cut it there.
re: alkapal
those are great prices.
my husband is often able to buy leg quarters at our local store for 39 cents a pound. This is so close to 0 for a meat product that it indicates that societally everything but the breast is regarded as waste.
Im talking societally not of any chowhound.
re: alkapal
If these people you speak of were so hard working, you think that they would buy a whole chicken and cook all of it or break down the pieces themselves. If a whole chicken is too fatty for your diet, well, then you have more problems than should be discussed here. That is all my argument is. It's the mind set of the general American public that creates the demand of this kind of item. It is factory chicken, and it represents the dumbing down of taste.
An argument was made previously that other cultures use boneless skinless breasts and I agree, but those other cultures also use the entire animal often from the head to the feet. Here we consider those items waste.
I'm not saying that they can't be made delicious, I'm not saying that I haven't used them myself, all I'm saying is that people should explore food beyond the pre-packaged slimy chicken breasts.
As for the squirrel - eat em all you want. I've killed 86 of them from my kitchen window in the past year.
re: Squirrels
re: Squirrels
Outrageous commentary.
First - No one said the people were hard working chefs. Maybe they're hardworking landscapers or lawyers. Maybe they get home at 8pm and need food fast. Give them credit it's food fast...not fast food.
Too fatty means you have more problems than can be discussed here? Really? I like to be slim, and although I prefer chicken thighs in some preparations (and prefer breasts in others because i'm not married to thighs for some PC reason), I try to eat the breast instead because I can spend those extra fat calories on chocolate or cheese or pate or whatever i freakin' feel like. What PROBLEM do I have?
The skinless part of chicken breast is a big part of the problem when people cook it. To cook a breast well, you should leave the skin on and cook it for a longer time skin side down. If you cook it at low temperature long enough, you cook out almost all of the fat and are left with collagen (which is good for the skin). This is the way it is cooked in Italy. Even if you want to eat it without the skin, it's best to cook it with the skin and remove it before you eat it (this is what I do) rather than before you cook it.
If you cook it without the skin to protect it, it's far more likely to dry out unless it is specially prepared using some other technique. Marinating it in yogurt helps, for instance, especially for using it in Indian dishes. It's also fantastic if you do the Chinese "velveting" process on white meat.
From a cooking point of view, breast meat is much easier to handle for recipes that require cubes or cutting into bite-sized pieces in order to put it into a more complex recipe. If you use dark meat, you have to pretty much use the whole piece of leg or thigh and it changes the entire eating experience.
The odd thing about people who malign the subtle flavor of chicken breast is that they are often the same people who enjoy food like sashimi which is also very subtle in flavor. The flavor does not have to be intense to be good, and texture is at least as much a part of enjoying food as taste and white meat has a great texture when properly cooked. I can only guess that all the breast meat haters can't cook breast well or don't cook for themselves and are constantly fed poorly prepared food.
re: Orchid64
Either boneless breasts or boneless thighs can be easily cut into bite-size pieces to incorporate into another dish, which is nice because you can then choose based on preference, length of cooking, type of dish, etc.
re: Caitlin McGrath
Boneless breasts work much better shredded than cubed, especially if they are going to be reheated. When cubed, they become rubbery on reheating.
re: Orchid64
"I can only guess that all the breast meat haters can't cook breast well or don't cook for themselves and are constantly fed poorly prepared food."
Hey! That's not fair! Not that I'm a "hater", but as I said before, I just find it unforgiving. If I'm cooking for myself, and can "serve immediately", it's all good. But more often than not, I'm cooking for several people who show up at varios times. Sometimes hours, or even days later! I much prefer reheated dark meat, to reheated breasts. I'll eat leftover breast meat cold before I'd reheat it.
BTW, it seems lots of the original "ethnic" recipes call for dark meat, but make it with white for "us".
Well there's no fat, so of course it needs help, but that doesn't make me stop eating it.
I love chicken picatta, it's one of our favorites;
pound the breast thin, make little scallops, saute in olive oil, butter and garlic. add white wine, lemon juice, scallions, capers, salt, and white pepper. Makes an awesom sauce to serve with garlic butter angel hair pasta... oh did I say diet food? nah.
And, there's nothing wrong with chicken fried chicken in a country gravy served with mashed potatoes either...
re: chef chicklet
CC, yum
those are certainly 2 recipe I could eat! And right now.
The idea that one is charged extra when there are so many that use the other parts boggles my mind. In my local grocery (Publix) they sell the leg/thigh portions for 79 CENTS a pound. The breast meat is $3.99 and up. I try to get them when they are closer to $1.99 lb.
I really tried to fall in love with the legs and thighs. It was close- I made a kickass Cacciatore with thighs, it was so rich and kinda gamey. I roasted them but it was a grease-fest. I even posted on here that I was converting!!
Our favorites using breast meat:
stir frys with fresh veggies
chicken parm (I make a deconstructed version on the stovetop- takes 20 minutes and we love it)
pounded, cut into strips and breaded, baked, tossed in butter & franks red hot and served ontop of romaine
boiled, shredded and made into white bean chili
boiled, shredded or baked and chunked and mixed into 'Chinese Chicken Salad' the one with cabbage and crunchies- like this one : http://allrecipes.com/Recipe/Chinese-...
i use them often, with zero shame.


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text: Salut cozyns, Lyonel ici. Thanks for the clarifications, Excellency. I'd heard that Duke Angus was in Ansteorra for a time. I hadn't heard that he was here when he was arrested. Lyonel _________________________________ Micel yfel deth se unwritere. --AElfric of York >From: "Virginia Gatling" <ginlee at cnbcom.net> >Reply-To: "Kingdom of Ansteorra - SCA, Inc." ><ansteorra at lists.ansteorra.org> >To: "Kingdom of Ansteorra - SCA, Inc." <ansteorra at lists.ansteorra.org> >Subject: Re: [Ansteorra] Land and Title . . . (Was Squires, Spurs and >belts,OH MY!) >Date: Sun, 25 Jun 2006 01:11:22 -0500 > > > > Someone also mentioned the statutory rape story. Wasn't that Sutan > > Bloodaxe--but in another kingdom > >Sutan was accused of sexual assaultof an adult at Gulf War in 1993. He went >to court and the woman told her story and Sutan told his; witnesses told >their story and he was found not guilty. > > > > > Duke Angus--one of the most unpleasant peers 'twas ever my misfortune to > > meet--was indicted by the feds for conspiracy. I think he was living in > > Trimaris at the time. > > Duke Angus was living here in Ansteorra at the time he was arrested and >sent to prison. > >Countess Regina > > >_______________________________________________ >Ansteorra mailing list >Ansteorra at lists.ansteorra.org >http://lists.ansteorra.org/listinfo.cgi/ansteorra-ansteorra.org