On Thu 24 Mar 2005 08:42:51p, Melba's Jammin' wrote in rec.food.cooking:

> In article >, Wayne Boatwright
> > wrote:
>
>> On Thu 24 Mar 2005 07:46:15p, Melba's Jammin' wrote in
>> rec.food.cooking:
>>
>> > Roast lemon pepper chicken (I roasted it; on sale at Cub this week
>> > for $3, half the cost of a rotisseried one. Couldn't have been any
>> > easier to cook.); a baked sweet potato for me, roasted white potato
>> > chunks for Rob; mongo mixed greens, etc. salad with fat-free Catalina
>> > dressing on top (I prefer the olive oil and balsamic drizzles that I
>> > do); couscous (mmmmm, fiber!) for me and green peas for Rob. And 9
>> > Abdallah's pectin spice flavor jelly beans for 'sert. Too bad the
>> > chicken's so salty.
>> >
>> > There you have it.
>>
>> Sounds good, but you cooked the chicken, so why was it so salty?
>
> Whoops, sorry for the confusion -- it was a pre-seasoned number -- Lemon
> Pepper by Gold 'n' Plump -- do you have that brand out there? Maybe
> it's a local thing. I believe that Gold 'n' Plump are the birdies on
> the deli rotisseries around here. They had a Mesquite seasoned one,
> too, but I'm not fond of mesquite -- and I think they're all salty
> regardless of 'flavored' or not.

Oh, I see. Maybe they brined them as well as seasoned them. I've never
seen that brand out here, but I have to admit I've never looked too
closely. We do have the rotisseried chickens in most stores, but I've
never noticed the brand. I've bought a few and they are pretty good, if a
little salty. But, then, I like salt. <g>

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974