Text 14193, 84 rader
Skriven 2014-06-14 18:35:46 av Dave Drum (1:3634/12.0)
     Kommentar till en text av Dale Shipp
Ärende: Bargains
================
-=> Dale Shipp wrote to Dave Drum <=-

 DS> than boneless pork loins.  Chicken wings cost more than boneless
 DS> chicken breasts or thighs.  Has little to do with meat value or supply
 DS> -- just demand for the popular cuts.

 DD> I know. The Anchor Bar has a lot to answer for due to their skewing
 DD> the laws of supply and demand in the chicken wing field.   Bv)=
 DD> OTOH, it allows me to score bargains like 10 pounds of leg quarters
 DD> for a killer price of U$4.90  last week. That was the lowest I've seen.
 DD> Most sales on leg quarters are in the 69c/lb to 89c/lb range.

 DS> And as far as you and Michael go, leg quarters are bettern than white
 DS> meat anyhow :-}}   I've seen boneless thighs at $0.99, but not often.
 DS> We had some breast strips done with Buffalo wing sauce -- pretty good
 DS> and less expensive than the wings are these days.

Given the way the chicken factories raise their chickens - the "dark" meat
tends to have more flavour. Not, non-factory, free-range, locally sourced
chicken is a waaaaaaaaay different (and more expensive) proposition.
 
 DS> After Burton's picnic, we did take a side trip to Buffalo for Anchor
 DS> bar, and also for beef on welt.  Both were good.

I've always seen that as beef on weck - which, the first time I saw it I
thought was a typo. Turns out that "weck" is a contraction of "kummelweck" or
salty caraway seed roll. Although, TBH, many places seem to leave the caraway
seeds to the rye bread and use poppy sees instead. allrecipes.com says "Weck
rolls are cousins to the Brotchen and Kaiser rolls but are prepared and shaped
differently. They are traditionally topped with coarse salt, poppy seeds,
caraway seeds or sesame seeds before being baked."
 
I really don't blame the Anchor Bar for the wing thing. It's those dratted
marketroids again, chasing the elusive consumer dollar. All else being equal I
druther have Buffalo drumsticks.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Dave's Buffalo Drumsticks
 Categories: Poultry, Chilies, Sauces
      Yield: 4 servings

      8    Drumsticks; skin on
      2 tb Oil
      1 tb Baron's 5640 chilli spice
      1 ts Garlic powder
           Salt & ground black pepper

MMMMM---------------------------SAUCE-------------------------------
    1/4 c  Butter; melted
    1/2 c  Frank's hot sauce
      1 tb Goldman's BBQ sauce (local 
           - to Springfield, IL - use
           - your favourite, not too
           - sweet sauce)

  FOR THE CHICKEN: Preheat the oven to 375øF/190øC.

  Rinse and pat dry the drumsticks. Mix the oil, chilli
  spice, garlic powder, and some salt and pepper in a
  medium bowl or resealable plastic bag. Toss the drumsticks
  in the seasoned oil to coat well. Bake the drumsticks on a
  wire rack placed on a baking sheet (so air circulates
  around chicken) until very tender and the skin is crisp,
  50 minutes.

  FOR THE SPICY SAUCE: Mix together the butter, hot sauce
  and BBQ sauce in a large bowl.

  Toss the drumsticks in the spicy sauce until well coated.
  Place the drumsticks back on the rack and continue baking
  an additional 10 to 15 minutes.

  MILDER ALTERNATE SAUCE: whisk together 1 tablespoon maple
  syrup, 1 teaspoon hot sauce, juice and zest of 1 lime, 1
  clove of garlic, minced and some salt and pepper.

  Uncle Dirty Dave's Kitchen

MMMMM

... A day without okra is like a day without a fuzzy slimy vegetable.

 * Origin:  (1:3634/12)