@univee2 it's one of the healthier meats though, high in protein/low calories. It's not like its a hotdog.
@boogie yes it is lean I’ll give you that. Outside of salmon lean protein is usually tasteless.
@eppy99 salt, pepper, onion and garlic powder and paprika... Never fails.
Here’s a little exercise. Answer this if you eat each of these proteins.
hamburger
hot dog
boneless/skinless chicken breast
salmon
Now, assume they are all naked (no spices, sauces, veggies, bread, nuttin’)
Order them from best to worst.
Grilled crispy chicken skin, on its own, is a local thing in Saipan. It’s good with beer.I’d like to nominate my second most overrated food. The boneless, skinless chicken breast. To begin most people don’t even know how to cook this meat. It’s either overcooked and dry or undercooked forcing eaters to spit out their food. And at times because we’re so used to it being overcooked we no longer know when it’s properly cooked at the right temperature. In which case I’ve seen many grilled chicken breast remain on plates out of fear it’s underdone.
Now regarding the meat itself, even cooked on the bone and with skin it’s still has the least amount of flavor. We all know dark meat is where it’s at. So now we know what the least flavorful part of the chicken is, the breasts. So again, let’s tear away any of the fat content (fat=flavor). Speaking of the skin. I’ll eat crispy almost burned chicken skin off any piece. I love that nicely spiced semi-charred skin. On the flip side chicken should never be served with rubbery skin. Again most people don’t know how to cook chicken properly which leaves you that fatty rubber like covering.
I’m done.
@aloha-hoosier I like where you’re going with that.
Fried onions with that crispy skin is delish as well
Here’s a little exercise. Answer this if you eat each of these proteins.
hamburger
hot dog
boneless/skinless chicken breast
salmon
Now, assume they are all naked (no spices, sauces, veggies, bread, nuttin’)
Order them from best to worst.
Chicken, burger, hotdogs, salmon
I don't really like fish though, so I'm probably not the barometer.
Always marinate chicken in yogurt. You will change your mind.
My favorite way to fix chicken breasts
Hammer a chicken boneless skinless breast to about half inch or less thick
Yogurt marinate for at least a couple of hours.
Rub with mixture 1/2 brown sugar and dried and ground Hatch green chili
Cook on a flat top
Google AI on yogurt chicken
Yogurt is a popular ingredient for marinating chicken due to its ability to tenderize the meat and infuse it with flavor, https://www.bonappetit.com/story/yogurt-marinating&ved=2ahUKEwiSnOrb4uWOAxXJIEQIHSNxEDUQy_kOegQIAhAB&opi=89978449&cd&psig=AOvVaw1cpyUznlOD4XDy6YFwtU41&ust=175400574425000 0" data-processed="true">according to Bon Appétit. The lactic acid in yogurt gently breaks down the chicken's proteins, resulting in a more tender and juicy final product compared to marinades with strong acids like lemon juice or vinegar, https://www.skinnytaste.com/yogurt-marinated-chicken/&ved=2ahUKEwiSnOrb4uWOAxXJIEQIHSNxEDUQy_kOegQIAhAC&opi=89978449&cd&psig=AOvVaw1cpyUznlOD4XDy6YFwtU41&ust=175400574425000 0" data-processed="true">according to Skinnytaste. This makes yogurt an excellent choice for preventing chicken from becoming dry or rubbery, especially when cooking with leaner cuts like chicken breast.
Always marinate chicken in yogurt. You will change your mind.
My favorite way to fix chicken breasts
Hammer a chicken boneless skinless breast to about half inch or less thick
Yogurt marinate for at least a couple of hours.
Rub with mixture 1/2 brown sugar and dried and ground Hatch green chili
Cook on a flat top
Google AI on yogurt chicken
Yogurt is a popular ingredient for marinating chicken due to its ability to tenderize the meat and infuse it with flavor, https://www.bonappetit.com/story/yogurt-marinating&ved=2ahUKEwiSnOrb4uWOAxXJIEQIHSNxEDUQy_kOegQIAhAB&opi=89978449&cd&psig=AOvVaw1cpyUznlOD4XDy6YFwtU41&ust=175400574425000 0" data-processed="true">according to Bon Appétit. The lactic acid in yogurt gently breaks down the chicken's proteins, resulting in a more tender and juicy final product compared to marinades with strong acids like lemon juice or vinegar, https://www.skinnytaste.com/yogurt-marinated-chicken/&ved=2ahUKEwiSnOrb4uWOAxXJIEQIHSNxEDUQy_kOegQIAhAC&opi=89978449&cd&psig=AOvVaw1cpyUznlOD4XDy6YFwtU41&ust=175400574425000 0" data-processed="true">according to Skinnytaste. This makes yogurt an excellent choice for preventing chicken from becoming dry or rubbery, especially when cooking with leaner cuts like chicken breast.
Never had yogurt. We use to marinate chicken with 1000 island dressing. It was pretty good.
@co-hoosier those are both great suggestions. I’ve used yogurt a number of times when making kebabs. I also will slice the chicken breasts longwise and grill them as a protein for salads. They cook faster too and easier to determine when done. Most people are too lazy and just buy the thinly cut versions.
right dipshit. The question was most overrated not what we think are actually bad. I like deep dish but maybe have it once a year.Deep dish pizza. It's mainly for the tourist.
You have an astounding ability to be wrong about everything.
Sure, it’s a tourist attraction. Like a Cheesesteak in Philly. Philadelphians and Chicagoans don’t eat Deep Dish and Cheesesteaks everyday though. And that’s what makes them overrated.
Wrong. They both still taste good.
You clown.
Tavern is better. And Chicago beefs are a better Chicago classic. Chicago dogs too.
So you like Deep dish. But I’m guessing you visited Chicago at some point and some local said:
”actually, people usually order their favorite tavern style rather than get deep dish regularly, let’s go here”
And that is a piece of knowledge that you kept with you and perverted into “deep dish is overrated”.
Vienna beef, on the off chance you get a legit one, are higher quality hot dogs but Chicago’s only distinction is that they put a shit ton of vegetables on top of them.
Yes. Italian beef’s are good and distinctly Chicago. Maybe you even prefer them to deep dish. Er go deep dish is overrated.
All of this is needlessly combative in what is meant to be a fun thread but you said deep dish is overrated and then admitted you like it but also…. You don’t have it that often. So overrated.
Strikes me as someone desperately trying to showcase knowledge they don’t have and be contrarian. Except it’s not really contrarian because everyone says deep dish is overrated. And everyone cites the same reasoning you did. Tavern is better and I don’t have it that often. Neither of which is a value judgement on deep dish.
The correct answer to this thread btw is oysters and caviar. Both tasteless brine and require excessive toppings or a base to be edible.
Who broke this thread?
Can this thread be fixed? What the hell happened on Page 9? @thehoosierhuddle