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Started By
Message
re: These hot wings suck
Posted on 1/21/14 at 3:13 pm to rbWarEagle
Posted on 1/21/14 at 3:13 pm to rbWarEagle
quote:
You'll likely think I'm a nutbag if I tell you what I personally believe
id like to hear. i like to hear peoples opinions about an industry that is largely portrayed in a bad way by a lot of uninformed people
quote:
Do some research and come to your own conclusion though.
I have
1
Posted on 1/21/14 at 3:24 pm to Jones
quote:
id like to hear. i like to hear peoples opinions about an industry that is largely portrayed in a bad way by a lot of uninformed people
Okay. In my humble opinion, when you have thousands and thousands of chicken in a very small and confined area, it's going to be hard to stop the spread of certain diseases. Tyson, being a mass producer of chicken, would then have to treat their crop with antibiotics. Do I know the extent of the use or it's potential harmful side effects? No. I'm sure it's all FDA/USDA regulated and approved, but I'm not necessarily a believe in either of those administrations.
What conclusions have you drawn from your research?
Posted on 1/21/14 at 3:33 pm to rbWarEagle
Are you concerned with the chicken's health at the Tyson farm or your health, or both?
The mortality rate in free range chickens is higher than that of caged chickens. Disease is more prevalent also for obvious reasons.
Disease control in a chicken population is rather easy.
Antibiotics are given and trace amounts can sometimes be found in the meat that have no effect at all. This is a debated topic and I guess people just have to pick a side.
The mortality rate in free range chickens is higher than that of caged chickens. Disease is more prevalent also for obvious reasons.
Disease control in a chicken population is rather easy.
Antibiotics are given and trace amounts can sometimes be found in the meat that have no effect at all. This is a debated topic and I guess people just have to pick a side.
Posted on 1/21/14 at 3:34 pm to rbWarEagle
So what im hearing from eerybody except 480 is that my chicken pieces are not good. Ok. I guess i can go back to fresh chicken pieces because i dont have hours to play with my chicken.
Posted on 1/21/14 at 3:37 pm to Jones
quote:
Are you concerned with the chicken's health at the Tyson farm or your health, or both?
Primarily my own, but I'm certainly worried about their health, too.
quote:
The mortality rate in free range chickens is higher than that of caged chickens. Disease is more prevalent also for obvious reasons.
Interesting. I could put a spin on this that would further indict Tyson on unnatural chicken production, no?
quote:
Disease control in a chicken population is rather easy.
Antibiotics are given and trace amounts can sometimes be found in the meat that have no effect at all. This is a debated topic and I guess people just have to pick a side.
Well, I'd prefer that we didn't play a role in the development of those diseases, myself. I honestly believe that free range/organic chicken tastes/looks better. Clearly this could be some confirmation bias but I'm more than willing to pay a little extra for piece of mind
. 
Posted on 1/21/14 at 3:38 pm to Jibbajabba
Nice that the thread started getting off track yet you were still able to get the answer you were looking for
Posted on 1/21/14 at 3:41 pm to Jibbajabba
Apologies for my part in the derailment of your thread. Personally, I'd go with fresh (never frozen) chicken wings for best results. 
Posted on 1/21/14 at 3:41 pm to rbWarEagle
quote:
piece of mind
Which piece? The Drumlett Winglett Tipplett?
Posted on 1/21/14 at 3:42 pm to LSUballs
Well played.Posted on 1/21/14 at 3:43 pm to rbWarEagle
I guess you can try and spin anything but through years of selective breeding and feed development, the growth of chickens has been nothing short of remarkable.
Don't get me wrong, I support people buying free range if they think it is a better purchase. Its all the same industry to me
Don't get me wrong, I support people buying free range if they think it is a better purchase. Its all the same industry to me
Posted on 1/21/14 at 3:45 pm to Jibbajabba
I don't know if it's the chicken you're using, but try your recipe with the fresh and see if you notice a difference. If not, stick with the frozen and try a new recipe.
I'll take the tiplett, Mr. Balls.
I'll take the tiplett, Mr. Balls.
Posted on 1/21/14 at 3:46 pm to Jones
Lol. I guess my sarcasm didnt come through in my last post. I always enjoy a good message board slap fight! I do appreciate the direction this thread went.
Posted on 1/21/14 at 3:47 pm to Jibbajabba
Fresh never frozen.
Posted on 1/21/14 at 4:00 pm to TigerWise
quote:
Fresh never frozen.
One love.
Posted on 1/26/14 at 6:37 pm to Tiger at Law
Just tried deep frying these frickers. They still taste like shite. The chicken itself tastes almost wild. Won't be buying another bag of these.
Posted on 1/26/14 at 11:51 pm to LSUballs
I just wanted to weigh in on the wing naming discussion. I've always referred to the pieces as the drumette, the flapper and the wing tip.
On a separate note, anybody have a good wing sauce recipe? I usually just do butter an Louisiana hot sauce with a little cayenne, but I'm looking for something a little different.
On a separate note, anybody have a good wing sauce recipe? I usually just do butter an Louisiana hot sauce with a little cayenne, but I'm looking for something a little different.
Posted on 1/27/14 at 1:57 am to Jibbajabba
quote:
tyson individually frozen wing sections
I buy the Pilgrim's Pride frozen wingettes all the time and make wings with them all the time. I don't see a big difference, tbh
This post was edited on 1/27/14 at 1:59 am
Posted on 1/27/14 at 2:14 am to Rohan2Reed
quote:
salty food
a proper brine doesn't leave food salty. Equal parts salt and sugar, herbs and spices for flavor.
For the nasty Tyson stuff, brine with equal sugar and salt in water, add black pepper, lemon, and cayenne to brine, rinse before flour dredge and fry.
Posted on 1/27/14 at 6:29 am to SuzukiGoat
yeah, for a whole bird. probably not so much for individual chicken pieces huh? sounds like it would get salty tout de suite. like brining a boneless skinless chicken breast. 
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