Hard decisions

[DDRBaller123]

Whats the Hardest decisions you ever made in life?

One of my hardest decisions was to decide if I wanted buffalo chicken strips or crispy Chicken Strips.

Well I decided crispy chicken strips because I never tried Tyson’s crispy Chicken strips.

[hund]

I would have to say my hardest decision in my life is when i decided to join the Marine Corps. I basicly decided that if I needed to I was ready to give my life so all Americans, even the ones who dont give a s*** about me, the military, or this great country, so they could live and enjoy the freedoms we have.

When I was in Iraq there was something written on one of the wall of a Port-a-John and it makes perfect sense to me:
"The unwanted, doing the unthinkable, for the ungrateful"
anonymous
It was written by some Marine, because the Port-a-John was on an all Marine base in Iraq. It basicly sums up what I said in the second sentence of this post.

[Grandiagod]

Originally Posted by DDRBaller123

Whats the Hardest decisions you ever made in life?

One of my hardest decisions was to decide if I wanted buffalo chicken strips or crispy Chicken Strips.

Well I decided crispy chicken strips because I never tried Tyson’s crispy Chicken strips.

SUP

[DDRBaller123]

HEY ?????

[stretchypanda]

Hey,

this is a valid topic for critical thinking.

However, being a stupid **** in CT is ban-worthy.

So if you have nothing to contribute, DDRBaller, gtfo.

So far the hardest decision I've made was transferring to Baylor.

[DDRBaller123]

I made the topic stupid

[stretchypanda]

I know.

That's why you get a chance.

But if you're going to be an idiot, you're going to be out.

[whorlichan]

My hardest decision lately was to switch my major. I've been in Biology or Animal Science or whatever since forever, because I've always wanted to be a veterinarian. It took me a long time to admit that it is too hard for me in my current place in life to finish those studies with the sort of grades that will enable me to get to vet school.

I ended up depressed and insomniac and freaked out of my skull for months on end, until I talked seriously to my parents and had a long discussion about my future. I ended up switching my major to Computer Sciences but keeping my job as a vet tech, and if I still want to go to vet tech school when I finish my BS in CoSci my parents have agreed to pay for that as well.

It's been a difficult road, and I have a long way ahead of me, but I'm glad I made this choice. And I know Tass is glad to have his happy-go-lucky Whorli back to normal.

[duhh_]

Originally Posted by stretchypanda

Hey,

this is a valid topic for critical thinking.

However, being a stupid **** in CT is ban-worthy.

So if you have nothing to contribute, DDRBaller, gtfo.

So far the hardest decision I've made was transferring to Baylor.

hey, for black guys choosing chicken isn't stupid. Since chicken is highly regarded and sacred, one must carefully select the perfect chicken, and that is no simple task.

Chicken is highly regarded by us for its widespread appeal and numerous advantages. Economical, versatile, and readily available, chicken is the perfect ingredient for easy, everyday recipes, as well as entertaining and eatting on the go. It also stars in thousands of ethnic and regional
recipes - from fried chicken, jerk chicken, bbq chicken, spicy chiken, curry chicken and other less important types such as chicken marsala, chicken parmesan, chicken enchiladas, sesame chicken, chicken fried steak, chicken and dumplings, and even beer can chicken.
Chicken boasts a positive nutritional profile, as well. It is high in protein, low in fat and cholesterol, and contains zero carbs, making it a winning choice for healthy eating. (With the exception of many soul food types.)

The vast selection of chicken products -- from boneless, skinless chicken breasts to whole capons -- can make choosing the right ones.

Learning about the types of chicken available allows one to better better prepared when making the perfect type. Chickens are first classified by age and weight. Young chickens are tender and cook quickly; older chickens need slow cooking to make them tender. For best results, it's important to know which type of chicken to buy.

Broiler-fryers are young chickens weighing from 11/2 to 31/2 pounds. Only 7 to 10 weeks old, they yield tender, mildly flavored meat and are best when broiled, fried or roasted. This is the one I would recommend if you are to eat it for your soul enjoyment.

Roasters are 4- to 6-pound chickens that are 16 weeks old. As the name implies, they are perfect for roasting and rotisserie cooking.

Capons are young, castrated roosters that weigh from 5 to 7 pounds. These richly flavored birds have a higher fat content and yield more meat than roasters.

Stewing hens are adult chickens from 1 to 11/2 years old. They weigh from 41/2 to 7 pounds and have tough, stringy meat. Stewing hens are excellent for stocks, soups or stews, since moist-heat preparation tenderizes them and enhances their chicken-y flavor. When feeding a bunch of no good lazy bums moochung of your food, this would be the best selection.

Supermarkets fulfill a constant demand for chicken with a variety of chicken cuts and products. The key is knowing what you plan to use it for and then buying according to your needs. Here are some of the more popular choices:

Whole chickens of every type are available with the neck and giblets wrapped separately and stuffed inside. Look for livers and giblets packaged separately for use in stuffings, soups, and specialty dishes.

Cut-up chickens, usually broiler-fryers, are disjointed whole chickens consisting of two breast halves, two thighs, two wings, and two drumsticks. Small broiler-fryers are also available in halves and quarters.

Chicken pieces are available to suit many needs:
Chicken legs are whole broiler-fryer legs with thighs and drumsticks attached.

Thighs; boneless, skinless thighs; and drumsticks are available packaged separately.

Chicken wings are a popular choice for appetizer recipes. Drumettes are disjointed wing sections.

Chicken breasts are popular because of their tender, meaty, sweet character. They are available whole or split into halves. Recipes that call for one whole breast require both breast halves.
Once you have the right kind of chicken on your shopping list -- and you remember to take your list with you to the store -- you also need to remember the principles of how to select the best chicken.

When buying one,check the package for the U.S.D.A. Grade A rating; chicken in most supermarkets should be government inspected. Look for secure, unbroken packaging, as well as a "sell-by" date stamp that indicates the last day the chicken should be sold.

Physically inspect the chicken before purchasing. Its skin should be creamy white to deep yellow; meat should never look gray or pasty. Odors could signal spoilage. If you notice a strong, unpleasant odor after opening a package of chicken, leave it open on the counter for a few minutes. Sometimes oxidation takes place inside the package, resulting in a slight, but harmless odor. If the odor remains, do not use the chicken for your own. Instead send it to someone you dislike. Chances are, they won't know the difference.

To make sure you buy enough chicken to meet your needs, follow this guide: One broiler-fryer (2 to 3 pounds), cut up, yields 3 to 5 servings; one roaster (3 to 6 pounds) yields 4 to 8 servings. One whole chicken breast or two chicken breast halves (about 12 ounces total) yields 2 servings; one pound of chicken thighs or drumsticks yields about 2 servings.

As a rule, two whole chicken breasts (about 12 ounces each) yield about 2 cups chopped, cooked chicken; one broiler-fryer (about 3 pounds) yields about 2 1/2 cups chopped, cooked chicken.


Thats all on choosing the perfect chicken today. Tune in next time and I'll show you how to make Jerk Chicken. ^^

[kentbball]

i sure hope to god that you copy and pasted from some site, cause if not, omg