Wow, my cousin acutally lives in Woodstock. Perhaps next time I am there I'll take some "woodstock now" pictures to send to you. My husband also passes it on his way to work in Dorchester as well. Make sure you have fun on the East coast. I'v been to the American east (Maine, the Virginias and Carolina's. but never to the Canadian East Coast. Enjoy yourself (you know what they say about all work and no play....)
Leanne
I'm putting you in my friends list. My memory is not what it used to be)
ANITAWPG
Posts: 3,905 5/22/08 4:59 P
I might have a little time in St Andrews - but even if I don't Tim is going to sighstee
my conference is Monday June 3 thru Thursday June 5 - with free time Wednesday afternoon - so while I am in conference, he gets to go around and have fun
Respect the mountain. Then take it with a Passion!
Movie quote: "Never Surrender, Never say Die" - my diet motto
current weight: 180.6
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LABEILLE
Posts: 1,035 5/22/08 4:57 P
My daughter works as a marine biologist in St. Andrews-by-the-Sea. It is one of the loveliest vacation spots on earth (it was settled as summer homes for wealthy New Englanders, before the days of air travel). In Saint John on the other hand there is pea soup fog/smog every day in the summer. If you're there vacationing, you might want to visit Fundy Park (still pretty cool in early June though.)
ANITAWPG
Posts: 3,905 5/22/08 4:48 P
I will be spending a few days on holiday in St John and then my conference is in st andrew's By the Sea
my fiance is coming with me, and we will enjoy sight seeing in Sain John
Respect the mountain. Then take it with a Passion!
Movie quote: "Never Surrender, Never say Die" - my diet motto
current weight: 180.6
243
213.5
184
154.5
125
LABEILLE
Posts: 1,035 5/22/08 4:46 P
Will you be visiting Moncton? For how long are you in NB? You will be here for lupin season I think (the wildflowers turn the sides of all the highways pink and purple) watch for it.
ANITAWPG
Posts: 3,905 5/22/08 3:49 P
by the way
here is why they inject salt into chicken breasts
Treating chicken breasts with 10% TSP and STPP solution significantly reduced drip and cooking losses as well as minimized ice crystal formation and freeze-induced shrinkage
Respect the mountain. Then take it with a Passion!
Movie quote: "Never Surrender, Never say Die" - my diet motto
current weight: 180.6
243
213.5
184
154.5
125
ANITAWPG
Posts: 3,905 5/22/08 3:33 P
I'm in Manitoba - but am coming to New Brunswick on business 1st week of June
Respect the mountain. Then take it with a Passion!
Movie quote: "Never Surrender, Never say Die" - my diet motto
current weight: 180.6
243
213.5
184
154.5
125
LABEILLE
Posts: 1,035 5/22/08 2:45 P
Hey Leanne! I didn't know you're from my neck of the woods! I live in New Brunswick now but grew up in Woodstock, Ontario, very close to you.
CHEFATHEART
Posts: 1,204 5/22/08 1:33 P
Hi All!!!!
I just noticed, I guess sometimes I'm in a rush and do not pay attention, however here in Canada there is a store called M&M meats. It consists almost entirely of frozen food. We often get frozen chicken from there as well as a variety of other products. It is like it has never been frozen in the first place. A lot of their products can be cooked from the frozen state. I can not say enough about them.
I have never had chicken with the frozen layer visible and have never had a single complaint about any of their products. I don't know if they have this store in the U.S. or one like it, but I personally guarantee you would all be impressed. I'll try to get more information but I'm sure if you typed M&M meats into your search engine (google or whatever) it will give you this information.
If you have any trouble finding it let me know and I'll see what I can do.
Leanne Chalmers (chef at heart) Cambridge, On, Canada
Just z-mail me.
Have a great day. I hope this solves the problems you have described.
Leanne
Edited by: CHEFATHEART at: 5/22/2008 (13:34)
CHEFATHEART
Posts: 1,204 5/20/08 3:00 A
I use the thaw, rinse, and pat dry method. I think they do it to make the chicken look bigger (just my negative attitude speaking). Lets beat them. LOL
ANITAWPG
Posts: 3,905 4/28/08 10:17 A
It is something to do with the way it is frozen - by injecting it with salt water - it is supposed to freeze better - while it may freeze better it gives a wetter CB on my end that is for sure
not to mention - added, hidden salt in the diet
Respect the mountain. Then take it with a Passion!
Movie quote: "Never Surrender, Never say Die" - my diet motto
current weight: 180.6
243
213.5
184
154.5
125
LABEILLE
Posts: 1,035 4/21/08 10:04 P
Some (many) brands of frozen chicken pieces are injected with salt water solution. Not sure what it does that's good; it leaves a rubbery texture when cooked and as you've notice may ooze excess liquid. Of course since you evaluate the price per weight it makes it look like a better deal than unadulterated chicken pieces. Around here some brands actually advertise as "no water added". My kids wouldn't let me buy the other stuff, they could tell by the texture.
CHEFSOPHIE
Posts: 20,385 4/21/08 2:42 P
I agree. I wash the chicken off with cold water and pat it dry. I will also let it sit for awhile in a bowl of cold water if I have the time, and then pat dry. Good luck and please let us know how it turns out.
co-leader of Love to Cook
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**SUZY**
SparkPoints: (6,778)
Fitness Minutes: (2,239) Posts: 2,429 4/21/08 7:53 A
I know EXACTLY what you mean. Part of the liquid is the frost around each of the breasts. It is there on purpose to help protect them from freezer burn. You could put them under warm running water to get it off, then pat dry with towels, OR you could throw them in the crockpot, wait an hour or two and pour off all the water that collects (this is what I normally do).
If you don't take one of those two steps, your sauce will be diluted and will not taste right.
Good luck!
Math is how you know you are being lied to.
MEOWCATS
Posts: 192 4/21/08 2:27 A
Hi everyone, this might be a "stupid" question, but I figured someone here would know the answer....I usually buy the "Great Value Boneless Skinless Chicken Breasts" frozen, in a bag from WAlMart. A lot of my crockpot recipes say you can just use the frozen chicken breasts, but it seems like there is usually a huge amount of liquid when I do that. Is that normal, or is it only normal because I am using these frozen chicken breasts? I'm really bad at thinking ahead far enough to thaw things, so maybe you've found a solution for this....I'm hoping to make an alfredo chicken thing in the crockpot this week, but I'm worried that the Alfredo sauce will end up being really runny. Help!
Be who you are and say what you feel because those who mind don't matter and those who matter don't mind.--Dr. Suess
In absence of clearly defined goals, we become strangely loyal to performing daily acts of trivia. ~Author Unknown bipolarhubby.blogspot.com
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