Text 898, 89 rader
Skriven 2006-04-29 16:25:02 av Carol Shenkenberger (6:757/1)
     Kommentar till text 30 av Dale Shipp (1:261/1466.0)
Ärende: Re: Tobacco Chicken 472
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*** Quoting Dale Shipp from a message to Michael Loo ***

DS>  DSac> For many people who may not have the inclination to use skin, b
DS>  DSac> etc. buying whole chickens or split breasts or whatever is a fa
DS>  DSac> economy.  They may be perfectly willing to pay extra for the
DS>  DSac> convenience of having the skinning and boning done by someone e
DS>  DSac> and for them, having skins and bones that get thrown away is th
DS>  DSac> true waste.

DS>   That is true.


Very true.  I notice it in my fish buying habits out here.  I have no use
really for fish heads for example and can get more bang for my yen and time by
having them removed along with the cleaning.  They dont 'bother me' but i have
no desire to eat one.  For pure looks on a whole fish, i cook them with the
head still on.

on chicken, I almost never bother to debone before cooking.  I use the bones
afterwards <g>.  Then again, I probably use whole chickens as often as thighs
(my preferred meat off the bird).  On the ship, they cut up whole birds and
the thighs tend to go pretty fast.  Non-scientific general look at our eating
tells me the Asian's among us tend more to the darker meat parts.

 ML> from boning out a chicken breast. When thirty seconds (you, Dave,
 ML> or I could easily do it in half that) and 99c produces the same
 ML> product as $3.99 and having the meat robot do it, what's wasteful

DS>    You picked the low end of one scale and the high end of another to
DS>    emphasize your point of view.  We do not often get breasts with bon
DS>    in for as low as $0.99 -- more typical is $1.39 on sale.   We never
DS>    pay $3.99 for boneless skinless breasts -- often less than $2.00 an
DS>    never more than $2.49.   And our time is worth something to us.

Heheh hey, i been known to get pre-peeled potatoes here sometimes.  I
definately go for the pre-peeled garlic.  That one is a major timesaver and
Don's Japanese Doc (the recipe one) recommended we eat as much of it as we can
so now, it's there in lots of stuff.

On the prices above, I cant really compare.  5.99 is cheap here for chicken
breast?  Since we dont like it as well (most of our cooking is adapted tot he
darker meats) we seldom get it though there was a sale some time back and we
got some.  It was no better nor worse than the breast meat off the whole
roasted chickens we do in a regular basis in the vertisserie.  The breast meat
normally becomes chicken salad in our home if not added to a soup pot.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spicy Garlic Soup
 Categories: Soups, Garlic
      Yield: 6 Servings
 
    1/4 c  Butter (1/2 stick)
      1 lg Head garlic, cloves
           -seperated, peeled and
           -chopped
      3 tb All-purpose flour
      3 c  Chicken stock OR
           Canned low-salt broth
      1 ts Cayenne pepper, or to taste
 
  Chopped parsley or chives for garnish
  
  Over medium heat, add garlic to butter and saute' until golden, about
  3 minutes (don't brown). Add flour and stir until mixture is just
  golden, about 2 minutes. Add stock and bring mixture to a boil,
  stirring constantly. Reduce heat and simmer 15 minutes. Stir in
  caynne. Garnish and serve.
  
  SOURCE: Syracuse Herald American 1/24/93 Posted By: Jim Bodle 2/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Garlic Sandwich Butter
 Categories: Spreads, Garlic
      Yield: 1 Servings
 
    1/4 lb Sweet Butter
      2    Mashed Cloves Garlic
 
  Combine ingredients and mix until smooth.
 
MMMMM
                                       xxcarol

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 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (6:757/1)