shocked and appalled

It’s apparent that some who read this site are shocked and appalled at the idea of boiling poultry.
We’ve run into this judgment before. Linda’s mother also boiled poultry, which met with utter disdain from my sister-in-law (Linda’s brother’s first of many), who lives in Rochester.
As if the proper American way to prepare poultry is to dunk it in sugary pancake-batter, and then deep-fry it in boiling transfat like Colonel Sanders.
So you end up with a chicken-flavored donut.
We figured we’d try to explain this allegedly strange practice in a feeble attempt to rationalize it.
A small deboned chicken- or turkey-breast is boiled in water so it isn’t sushi.
The poultry is allowed to cool, after which it’s shredded into tomato-sauce and reheated.
Linda always ate a chicken-leg, pan-fried. The idea is it crisped the skin, which I don’t like. (Linda doesn’t need to eat what I eat.)
To me the meat is the chicken- or turkey-breast. The skin I don’t want.
Linda’s mother also used to boil hot-dogs, but Linda has found that broiling hot-dogs (my idea — oh, woe is me.......) made them much more palatable.
Linda has subsequently changed to a soy chicken-patty — which I might eventually switch to for a second poultry entree for the week.
In which case you all can go ballistic. I.e. if Linda eats it it’s blessed, but if I eat it, it’s reprehensible and disgusting.