Thread Number: 51429
Her breasts were full and plump.
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Post# 737866   2/26/2014 at 17:05 (1,635 days old) by cuffs054 (MONTICELLO, GA)        

I just came back from the store with a package of chicken breast halfs. There were 3 in the package. The package weighed 4.75 pounds! Where are these chicken parts coming from, a drumstick must look like a softball bat.

Post# 737870 , Reply# 1   2/26/2014 at 17:18 (1,635 days old) by ken (Ulster Hgts, NY)        

ken's profile picture
Funny you mention this. I was at a friends place last Sunday and he was preparing chicken breast. He held one up and said it had to be the largest chicken breast he'd ever seen and that it must weigh 2 lbs.

What else but growth hormone. And then we consume it! Many studies point to this as contributing to our children developing at an ever earlier age.

I mean its not uncommon today for girls to start their cycle at 10 years of age!

Post# 737875 , Reply# 2   2/26/2014 at 17:22 (1,635 days old) by cuffs054 (MONTICELLO, GA)        

Hey, maybe that's why I'm growing man-boobs. I thought I was just getting fat (er).

Post# 737878 , Reply# 3   2/26/2014 at 17:23 (1,635 days old) by statenislandgwm ()        
I've noticed....

The same thing also. The breasts are so big it seems that one could be cut in half to feed 2 people.

Post# 737914 , Reply# 4   2/26/2014 at 19:06 (1,635 days old) by Iheartmaytag (Wichita, Kansas)        
We were talking at work the other day

iheartmaytag's profile picture
I bought some chickens at Sam's Club and swear these chicks must have been the Dolly Parton of the Hen coop.

Post# 737925 , Reply# 5   2/26/2014 at 20:00 (1,635 days old) by petek (Ontari ari ari O )        

petek's profile picture
I've heard they pump them up with water

Post# 737933 , Reply# 6   2/26/2014 at 21:28 (1,635 days old) by dustin92 (Jackson, MI)        

We have bought some huge chicken breasts lately too- We cooked them and then cut them in half. 3 of us ate on 1 1/2 breasts and I used the other ones for chicken salad the next day! I have a whole chicken in the freezer right now that I swear is the size of a small turkey! I could serve it for Thanksgiving and no one would know the difference!

Post# 737954 , Reply# 7   2/27/2014 at 00:13 (1,635 days old) by alr2903 (TN)        

They have been whoppers here too.  My Grandmother would call them stewing hens.  Chicken and dumplings if we do have another cold snap.

Post# 737958 , Reply# 8   2/27/2014 at 01:47 (1,635 days old) by dj-gabriele ()        
What else but growth hormone

Gosh, I'm so happy it's illegal to use hormones over here!
Plus there's a ban on importing US meats in the EU but that ban is being challenged by both the WTO and the US itself! I hope things will stay the way they are!
I like my food as natural as possible!

Post# 737976 , Reply# 9   2/27/2014 at 06:02 (1,635 days old) by countryford (Phoenix, AZ)        

countryford's profile picture
"So round, so firm, so fully packed."

Post# 737992 , Reply# 10   2/27/2014 at 08:19 (1,635 days old) by ken (Ulster Hgts, NY)        
@ Justin:

ken's profile picture
Ah. The good ole Pepe Le Pew quote. Brings back memories.

Post# 738007 , Reply# 11   2/27/2014 at 09:23 (1,635 days old) by ken (Ulster Hgts, NY)        
So Round, So Firm, So Fully Packed

ken's profile picture
Is also a song from 1947


Post# 738014 , Reply# 12   2/27/2014 at 10:15 (1,635 days old) by aamassther (Hendersonville, NC )        

aamassther's profile picture
Fortunately, growth hormones are outlawed in poultry in the US, as well. I may be incorrect, but I believe we have the likes of McDonalds, et al. to thank for the extraordinarily large breasts available through genetic modification.
I don't blame the EU for outlawing the import of US meat and poultry, the overseeing agencies have been so gutted in recent decades that inspectors can't do their jobs anymore. So now we are seeing many more reports of contamination, than we had in the past. That coupled with the indiscriminate use of antibiotics in this country.

Post# 738019 , Reply# 13   2/27/2014 at 10:42 (1,635 days old) by firedome (Binghamton NY & Lake Champlain VT)        
all these meat additives are scary !

firedome's profile picture
It's really hard to find pork now that isn't injected with water, saline and &c. Lately we've been buying locally raised and butchered Beef & Pork, grass fed and finished on corn the last couple months, no additives, and it's wonderful... we had to buy a 2nd freezer (new small "GE") to store it all, a whole hog and 1/2 an Angus steer. Now we need to find local organic chicken, if we can.

Post# 738031 , Reply# 14   2/27/2014 at 11:46 (1,635 days old) by cuffs054 (MONTICELLO, GA)        

Lordy, the words to that song are scandelious! Where will this country be in 1948? Where's my bible, I must pray...

Post# 738121 , Reply# 15   2/27/2014 at 18:58 (1,634 days old) by Launderess (Quiet Please, There´s a Lady on Stage)        

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All this scandalous talk has me coming down with the vapors!

Post# 738123 , Reply# 16   2/27/2014 at 19:02 (1,634 days old) by Launderess (Quiet Please, There´s a Lady on Stage)        

launderess's profile picture
Really good chicken has not only gone up in price but has become very hard to find, well at least in the NYC area.

Yes, you can find plenty of that horrid Perdue, Tyson's or other stuff (calling it chicken would be too generous", but for me they are lacking.

First chicken is not supposed to be yellow! Then there is all the fat and water. Depending upon one's cooking method you may need to drain excess water.

Good chicken used to an inexpensive staple for meal planning, not any more. The increase in prices versus often reduced portions have many around here considering becoming vegetarian. *LOL*

Post# 738173 , Reply# 17   2/27/2014 at 23:56 (1,634 days old) by norgeway (mocksville n c )        
Look at the pictures!

In old cookbooks of fried chicken...the pieces dont look anything like chicken today...its soooo much better like my Grandmother fixed it, walk out in the yard, pick up the one you want, wring its neck and bleed it then pluck and clean it, and into a iron skillet of hot lard....totally different!

Post# 738180 , Reply# 18   2/28/2014 at 00:11 (1,634 days old) by MattL (Flushing, MI)        

Laundress, I am mostly vegetarian, and really don't miss a thing about meat.  Certainly not the price.


I say "mostly" because if I go out, or visit friends/family I eat whatever is available.  I feel much better, my wallet feels much heavier, and I don't miss meat at all -certainly not all the hormones and drugs it's filled with.  I'd suggest everyone try one or two meatless days a week and explore just how good meatless can be.

Post# 738185 , Reply# 19   2/28/2014 at 00:54 (1,634 days old) by washer111 ()        

I know people who go vegetarian are probably aware of what they are getting into - but incase anyone is reading this and doesn't understand the human anatomy, please understand: 

If you remove meat products from your diet, you need a reasonable healthy replacement - not silly processed stuff that "replicates" meat products: REAL, wholesome foods that contain proteins and minerals found in meat. I've understand Mixed Nuts, Eggs and other products can help you keep balance. 

From what I've heard from rumour: There are those who don't go about it correctly and end up having to take special (expensive) supplements, or regularly visit the doctor for injections as a result of their diet choice. 

So please, if you are vegetarian, DO IT RIGHT and correctly replace what you've taken out... Or just eating a small serving more often - people today obviously eat too much meats and that increases illness and decreases your wealth... 



Post# 738287 , Reply# 20   2/28/2014 at 15:49 (1,633 days old) by CircleW (NE Cincinnati OH area)        

My sister lives in a farming area in northwest Ohio, and is able to get all types of meat raised on nearby family farms. The beef she gets from people down the road, and it is some of the best I've had in many years. Pork comes from some neighbors on the next road over, and chicken and turkey from within a few miles.

Post# 738330 , Reply# 21   2/28/2014 at 18:48 (1,633 days old) by norgeway (mocksville n c )        

Shorten my life, but food is my only vice, and I be D#$$%^ if Im going to go thru life without meat, a good old pork chop with about a half inch of crispy fat on the edge..MMMMMM MMM! LOL, I dont drink , smoke or take drugs, but I make up for it with food.LOL!!!!

Post# 738348 , Reply# 22   2/28/2014 at 19:33 (1,633 days old) by cuffs054 (MONTICELLO, GA)        

X100 what Norgeway said!!! Although on occasion demon rum has crossed my lips.

Post# 738412 , Reply# 23   3/1/2014 at 00:45 (1,633 days old) by washer111 ()        

In regards to added water in Chicken/Other Meats:


The Supermarket we shop at is pretty shocking in regards to Chicken, particularly Breast Fillets. Their in-house brand is so full of Water/Chicken Slime that you have to grab small Fruit/Vegetable plastic bags - or else you contaminate everything with that disgusting, slimy juice. I've also noted on several occasions that Beef products (Mince, Rolled Beef etc) are pretty nasty too - so much so that those on Checkout ask if you want your meat bagged when you pass through. 

Post# 738422 , Reply# 24   3/1/2014 at 04:36 (1,633 days old) by alr2903 (TN)        

My brother, does business with a Mennonite farm in rural Missouri.  They have the best homemade breakfast sausages and some of the best pork chops I have ever eaten.  ( I know little about Mennonite religion), but fortunately that is not the topic.  Having spent some of my childhood in rural Missouri I can tell you not all low volume slaughter houses are the same.  Please believe me, you could eat off the floors in this place. They raise livestock, sell meat,  or you can bring your own animal cow/hog in to be butchered.  I need to make a run now. Or con him into coming for a visit the deep freeze is getting to be kind of poor picking.  alr

Post# 738452 , Reply# 25   3/1/2014 at 08:24 (1,633 days old) by Westie2 ()        
No water added chicken

Here is a link to Smart Chicken. This company started in 1998. My company I worked for send them the baby chicks to grow out. Their plant is a converted plant that Campbell's food had before they sold all their poultry process to my old company. You do pay a premium price for the chicken.


Post# 995937 , Reply# 26   6/1/2018 at 17:17 by cuffs054 (MONTICELLO, GA)        

Latest package was only 4.43 lbs. I guess they are getting smaller!

Post# 995942 , Reply# 27   6/1/2018 at 17:38 by sfh074 ( )        
They have gotten bigger

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Post# 995960 , Reply# 28   6/1/2018 at 23:15 by robbinsandmyers (Hamden CT)        

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Most chicken is loaded with growth hormones unless you get free range etc which is more money. Its why 12 year old girls have the rack of a 25 year old these days from all the chicken they eat.

Post# 995966 , Reply# 29   6/2/2018 at 03:55 by thomasortega (Los Angeles - CA)        

My 2 cents...

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Post# 996031 , Reply# 30   6/2/2018 at 21:09 by SudsMaster (East of SF, West of Eden, California)        

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Anybody here ever tried capon?

(It's a neutered rooster, supposed to be twice the size of a hen but tender and tasty).

Post# 996048 , Reply# 31   6/3/2018 at 03:15 by iej (Ireland)        
My US cousin visiting Ireland didn't like the meat

I really noticed this when my cousins from the states were here in Ireland. They kept complaining that the milk, eggs and meat "tastes funny"

One of them wouldn't drink milk because it tasted too “grassy” and he didn't like the butter, yogurts, steak and particularly not the chicken which he described as "too meaty tasting".

He also had a huge issue with ham and bacon that I bought, which again is free range and local.

Irish cows are basically 100% grass fed and graze all year and I don't buy anything except genuinely free range chicken and non-free range eggs would be fairly unusual these days. I won’t buy meat, eggs or dairy that isn’t ethical and I need to know where it’s from and how the animals were treated.

He even claimed a Big Mac was “grassy” and “gross” here because they’re made with 100% local, grass fed beef and even McDonald’s knows it can’t sell garbage.

I suddenly realised he was just tasting normal, naturally produced meat and dairy for the first time and didn't like it.

I also always have some great local cheeses in the fridge and my generic cheese would be fairly strong mature cheddar, again he told me it was “gone off” and that my fridge smelled awful and I came up one morning to find all the cheese put into ziplock bags.

He would only eat Philadelphia and claimed that tasted “grassy” too.

I’m not trying to poke fun at Americans but I’m just a bit taken aback at just how used to what amounts to factory farmed food you’ve become.

Post# 996056 , Reply# 32   6/3/2018 at 06:27 by vacerator (Macomb, Michigan)        
Grassy tasting is healthier. Doesn't bother me.

US corn fed beef is higher in cholesterol. Overly plump chicken breasts are injected with salt broth, where as organic or all natural may be smaller, but are not. They also do not shrink when cooked. Also no hormones or anti biotics. Many chicken farmers are shying away from them. Oregano is added to their feed, and promotes their immune systems.
The American medical ass. has just change it's recommendation for cola rectal screening from age 50 to 45. Those born after 1970 have been consuming more unhealthy fats, and less fiber in their diets.
I buy ground sirloin now. The store reduces the price the day before the last sale date. We eat it the next day, or freeze it. I add some Lee & Perrin's worcestershire to it, and it adds moisture. I season with either Montreal, or Brazilian steak seasoning for burgers. It is lean, but grilled slower, does not shrink.

Post# 996060 , Reply# 33   6/3/2018 at 08:03 by iej (Ireland)        

I agree with the OP, the size of chickens on sale in some mainstream retailers in the US is worrying. They looked like they were grossly overweight, which would mean you’re consuming mostly fat laden flab rather than healthy muscle tissue. It also tested more like tofu than chicken.

Chicken isn’t meant to taste like that and it’s alao fairly indicative of extremely unnatural and abusive farming. I’m not saying Irish and European chicken production is some kind of utopia either. It’s not and some farmers and companies will always put profit ahead of quality, health and animal welfare, but there is a closer relationship with food production in many EU countries and a sense that food is a bit more than just a commodity - there’s an element of preserving rural communities, managing the landscape and also strong food culture around quality.

I think EU consumers and voters are a bit more demanding about what goes into to food and have an expectation of regulations.

That’s also where big agribusiness lobbies in the US will probably meet a brick wall if Trunp & Co try to push past EU regulations. There is popular democratic support for good food over here. Even in post Brexit Britain, the idea of “chlorinated chicken” from the US has people freaking out. There’s a concern that any trade deals with the US or others in Latin America could result in the UK having to reduce food production standards in exchange for market access, as it won’t have as much leverage as the entire EU acting as a single unit.

I see that rapidly developing in the states too. It’s just that maybe European farming lobbies are stronger and big agribusiness lobbies are a bit less listened to by capitals across the EU and Brussels than they are by Washington DC.

There’s very clearly a big and growing demand for “real” and traceable food in the US too.

Post# 996065 , Reply# 34   6/3/2018 at 08:44 by kd12 (Arkansas)        
Open flame only for safety

My advice on cooking chicken today is to only cook it on a grill, gas or charcoal. I will NOT cook chicken on anything other than my gas grill. The heat kills the bacteria, and the fat and other undesirables are able to drip completely away. Even when I make tetrazzini, I cook the chicken on the grill first before adding to the mix for baking. You can't trust the sanitary conditions or production process of the processing plants anymore. There's a reason these places hire so many illegal aliens. They can't find anyone else willing to work around the horrid plant conditions for the ridiculous pay they offer. If everyone knew what went on in the chicken farms and processing plants, they might ditch chicken completely. Which is sad, because chicken in general is better for you than a heavy diet of red meat.

Post# 996118 , Reply# 35   6/3/2018 at 20:58 by SudsMaster (East of SF, West of Eden, California)        

sudsmaster's profile picture
I prefer dark meat, so usually when I buy chicken it's thighs or quarters. If I get a whole chicken it will get a rotisserie treatment, and the dark meat goes first. The white meat might to into sandwiches or stir fry. The pond turtle might get the leftovers.

Post# 996121 , Reply# 36   6/3/2018 at 21:40 by Maytagbear (N.E. Ohio)        

I am so sorry about your cousin's reaction......the thing about travel, as opposed to vacationing (holidaymaking) is that things are not supposed to be exactly as they are "at home," no matter where "home" might be!

Lawrence/Maytagbear (who always tries to travel!)

Post# 996136 , Reply# 37   6/4/2018 at 05:25 by iej (Ireland)        

He was here for 3 weeks and began to adapt fairly well. Ireland's hardly a major culture shock for someone from North America. Same language, fairly familiar culture and so on.

It was his first time not only abroad, but he hadn’t been out of his home state before either. He flew to Ireland via Boston, spending a few days there and even Massachusetts was a bit of a culture shock for him :)

Now he’s planning a trip over this summer again and joining me on a few trips to France, Spain and Germany later this year.

Post# 996179 , Reply# 38   6/4/2018 at 13:25 by SudsMaster (East of SF, West of Eden, California)        

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I was in Ireland for about a month in the late 90's. Work related. I don't recall the butter, beef, milk etc. tasting much different that it does in California.

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