Dinner tonight
http://i32.tinypic.com/2nvcbw0.jpg

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 07/25

koko wrote:
> Dinner tonight
> http://i32.tinypic.com/2nvcbw0.jpg
>
> koko
> --
>
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 07/25

You made a pretty bird there Koko.

I'd be proud if mine turned out so well.

Bob

koko wrote:

> Dinner tonight
> http://i32.tinypic.com/2nvcbw0.jpg

Very nice and tempting skin color, a perfect orange-golden
Did you use something yellow, as saffron for example, or was it just the
baking? If just the baking, congrats
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

brooklyn1 wrote:

> I'm sure
> the chicken is fine but those burnt bits on the skin ruin the
> presentation for me.

Mmmmmmmmm, "burnt"... they just look "crunchy" to me.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

ViLco wrote:
> brooklyn1 wrote:
>
>> I'm sure
>> the chicken is fine but those burnt bits on the skin ruin the
>> presentation for me.
>
> Mmmmmmmmm, "burnt"... they just look "crunchy" to me.

You realize that many (including myself) already KF this duffus. When
you reply, we all have to see his posts. Please stop that. If you need
to express yourself to him, we'd all appreciate it if you did so as a PM
rather than a post.

Thanks,

Bob

"ViLco" ha scritto nel messaggio

> brooklyn1 wrote:
>
>> I'm sure>> the chicken is fine but those burnt bits on the skin ruin
>> the>> presentation for me.
>
> Mmmmmmmmm, "burnt"... they just look "crunchy" to me

They are the herbs she used. The center focus is an artsy effect available
with good digital cameras.

I bought a little girarrosto this spring and it makes absolutely wonderful
chicken every time. Worth the precious kitchen space it took..
> --
> Vilco
> Mai guardare Trailer park Boys senza
> qualcosa da bere a portata di mano
>
>

Giusi wrote:
> "ViLco" ha scritto nel messaggio
>
>> brooklyn1 wrote:
>>
>>> I'm sure>> the chicken is fine but those burnt bits on the skin ruin
>>> the>> presentation for me.
>> Mmmmmmmmm, "burnt"... they just look "crunchy" to me
>
> They are the herbs she used. The center focus is an artsy effect available
> with good digital cameras.
>
> I bought a little girarrosto this spring and it makes absolutely wonderful
> chicken every time. Worth the precious kitchen space it took..
>> --
>> Vilco
>> Mai guardare Trailer park Boys senza
>> qualcosa da bere a portata di mano
>>
>>
>
>

You know I had to look up that word .
Ok now I know . Thanks ( not a word one hears often in these parts )
Now a Dumb question how often do you use it ?
Why I ask - the method looks great just wondering
if (for us) it is worth the cash, the puss & pain etc . Also
how fiddly /difficult is the appliance to clean ?


Considering I can just go into town and buy a chicken cooked
on the Commercial big ones for between $5 and $12 depending on size and
time of day .

Giusi wrote:
> "ViLco" ha scritto nel messaggio
>
>> brooklyn1 wrote:
>>
>>> I'm sure>> the chicken is fine but those burnt bits on the skin ruin
>>> the>> presentation for me.
>> Mmmmmmmmm, "burnt"... they just look "crunchy" to me
>
> They are the herbs she used. The center focus is an artsy effect available
> with good digital cameras.
>
> I bought a little girarrosto this spring and it makes absolutely wonderful
> chicken every time. Worth the precious kitchen space it took..
>> --
>> Vilco
>> Mai guardare Trailer park Boys senza
>> qualcosa da bere a portata di mano
>>
>>
>
>
Apparently, some people choose not to read.

<sigh>

Christine Dabney wrote:
> On Sun, 26 Jul 2009 19:54:10 -0700, koko > wrote:
>
>> Dinner tonight
>> http://i32.tinypic.com/2nvcbw0.jpg
>>
>> koko
>
> Koko, you are a woman after my own heart. I personally think that
> there is no finer dish than a well roasted chicken. I serve it to
> company, and dine on it frequently. It soothes my soul...and feeds my
> body well.
>
> And it provides in the aftermath: I just made a chicken broth out of
> the carcass of the last bird I roasted..along with some chicken wings
> and a fair amount of chicken feet. It is nicely gelling in the fridge
> right now...
>
> Christine
>
>

I love a fresh roasted chicken, and since the chicken quarters at the
local store has been selling for $.87 per/lb, my freezer is now stocked.
So many different ways to prepare, to include regular roasting with
herbs. Grilling, BBQ, stripped in a stew, etc.

Bob

On Mon, 27 Jul 2009 10:40:29 -0400, Bob Muncie wrote:

> ViLco wrote:
>> brooklyn1 wrote:
>>
>>> I'm sure
>>> the chicken is fine but those burnt bits on the skin ruin the
>>> presentation for me.
>>
>> Mmmmmmmmm, "burnt"... they just look "crunchy" to me.
>
> You realize that many (including myself) already KF this duffus. When
> you reply, we all have to see his posts. Please stop that. If you need
> to express yourself to him, we'd all appreciate it if you did so as a PM
> rather than a post.
>
> Thanks,
>
> Bob

most people also realize you can't control other people's killfiles or who
they respond to.

your pal,
blake

On Mon, 27 Jul 2009 11:32:38 -0400, Bob Muncie wrote:

> Giusi wrote:
>> "ViLco" ha scritto nel messaggio
>>
>>> brooklyn1 wrote:
>>>
>>>> I'm sure>> the chicken is fine but those burnt bits on the skin ruin
>>>> the>> presentation for me.
>>> Mmmmmmmmm, "burnt"... they just look "crunchy" to me
>>
>> They are the herbs she used. The center focus is an artsy effect available
>> with good digital cameras.
>>
>> I bought a little girarrosto this spring and it makes absolutely wonderful
>> chicken every time. Worth the precious kitchen space it took..
>>> --
>>> Vilco
>>> Mai guardare Trailer park Boys senza
>>> qualcosa da bere a portata di mano
>>>
>>>
>>
> Apparently, some people choose not to read.
>
> <sigh>

no, apparently some some people choose not to accept you as group
moderator.

blake

"Giusi" > wrote in message
...
>
> "ViLco" ha scritto nel messaggio
>
>> brooklyn1 wrote:
>>
>>> I'm sure>> the chicken is fine but those burnt bits on the skin ruin
>>> the>> presentation for me.
>>
>> Mmmmmmmmm, "burnt"... they just look "crunchy" to me

Yes, burnt is crunchy but not a nice crunchy.

> They are the herbs she used.

Fresh herbs belong inside the cavity or at least *under* the skin.... dried
herbs on the outside should be powdered or well rubbed. Burnt leaves are no
enhancement to flavor or visual. If one wants fresh herbs on the outside
they should be applied *after* roasting. Carborized parsley or whatever
fresh herb she used is plain nasty. I like to eat nicely browned roast
chicken skin but not when it's burnt... those burnt bits ruin it for eating
and just don't look very nice. The chicken skin looks perfectly roasted
except for those burnt bits of whatever. This is just a constructive
criticism only for the benefit of those wishing to learn; do not place fresh
herbs on the outside of any meat one will roast/fry. Even the dumbest dago
knows to place the fresh herbs inside the saw-seege casing.

On Jul 27, 10:15*am, "brooklyn1" > wrote:
>
> Fresh herbs belong inside the cavity or at least *under* the skin.... *dried
> herbs on the outside should be powdered or well rubbed. *Burnt leaves are no
> enhancement to flavor or visual. *If one wants fresh herbs on the outside
> they should be applied *after* roasting. *Carborized parsley or whatever
> fresh herb she used is plain nasty. *I like to eat nicely browned roast
> chicken skin but not when it's burnt... those burnt bits ruin it for eating
> and just don't look very nice. *The chicken skin looks perfectly roasted
> except for those burnt bits of whatever. *This is just a constructive
> criticism only for the benefit of those wishing to learn; do not place fresh
> herbs on the outside of any meat one will roast/fry. *Even the dumbest dago
> knows to place the fresh herbs inside the saw-seege casing.

For roasting and grilling whole chickens, I like to insert a compound
butter under the breast and thigh skin. Sometimes with herbs,
sometimes with garlic, sometimes with citrus. Dry rubs also work,
particularly for grilling. But I agree that fresh herbs simply
sprinkled on the outside surface is not effective. -aem

"Bob Muncie" > wrote in message
...
> Christine Dabney wrote:
>> On Sun, 26 Jul 2009 19:54:10 -0700, koko > wrote:
>>
>>> Dinner tonight
>>> http://i32.tinypic.com/2nvcbw0.jpg
>>>
>>> koko
>>
>> Koko, you are a woman after my own heart. I personally think that
>> there is no finer dish than a well roasted chicken. I serve it to
>> company, and dine on it frequently. It soothes my soul...and feeds my
>> body well. And it provides in the aftermath: I just made a chicken broth
>> out of
>> the carcass of the last bird I roasted..along with some chicken wings
>> and a fair amount of chicken feet. It is nicely gelling in the fridge
>> right now...
>>
>> Christine
>>
>>
>
> I love a fresh roasted chicken, and since the chicken quarters at the
> local store has been selling for $.87 per/lb, my freezer is now stocked.
> So many different ways to prepare, to include regular roasting with herbs.
> Grilling, BBQ, stripped in a stew, etc.


One of the local market has a recurring special for leg quarters for 39 to
45 cents a pound sold in 5 pound bags. We keep plenty in the freezer. A
single bag will give us two to three meals and when there is a pot-luck at
church, we can defrost three bags and make a good contribution to the table.

It is just the wife and I but we seldom buy meat if it is not on sale and
make good use of our chest freezer.

George L

"blake murphy" > wrote in message
news
> On Mon, 27 Jul 2009 10:40:29 -0400, Bob Muncie wrote:
>
>> ViLco wrote:
>>> brooklyn1 wrote:
>>>
>>>> I'm sure
>>>> the chicken is fine but those burnt bits on the skin ruin the
>>>> presentation for me.
>>>
>>> Mmmmmmmmm, "burnt"... they just look "crunchy" to me.
>>
>> You realize that many (including myself) already KF this duffus. When
>> you reply, we all have to see his posts. Please stop that. If you need
>> to express yourself to him, we'd all appreciate it if you did so as a PM
>> rather than a post.
>>
>> Thanks,
>>
>> Bob
>
> most people also realize you can't control other people's killfiles or who
> they respond to.
>

Yepper.

"cybercat" > wrote in message
...
>
> "blake murphy" > wrote in message
> news
>> On Mon, 27 Jul 2009 10:40:29 -0400, Bob Muncie wrote:
>>
>>> ViLco wrote:
>>>> brooklyn1 wrote:
>>>>
>>>>> I'm sure
>>>>> the chicken is fine but those burnt bits on the skin ruin the
>>>>> presentation for me.
>>>>
>>>> Mmmmmmmmm, "burnt"... they just look "crunchy" to me.
>>>
>>> You realize that many (including myself) already KF this duffus. When
>>> you reply, we all have to see his posts. Please stop that. If you need
>>> to express yourself to him, we'd all appreciate it if you did so as a PM
>>> rather than a post.
>>>
>>> Thanks,
>>>
>>> Bob
>>
>> most people also realize you can't control other people's killfiles or
>> who
>> they respond to.
>>
>
> Yepper.

We have been here soooooooooo many times before

Just a note to Bob... how do you suppose other people know, who you have in
your killfile? Unless of you course you intend (and everyone else of
course) to make a list and hope everyone will accede to it.

No one is responsible ANYONE else's killfiles.

blake murphy wrote:
> On Mon, 27 Jul 2009 10:40:29 -0400, Bob Muncie wrote:
>
>> ViLco wrote:
>>> brooklyn1 wrote:
>>>
>>>> I'm sure
>>>> the chicken is fine but those burnt bits on the skin ruin the
>>>> presentation for me.
>>> Mmmmmmmmm, "burnt"... they just look "crunchy" to me.
>> You realize that many (including myself) already KF this duffus. When
>> you reply, we all have to see his posts. Please stop that. If you need
>> to express yourself to him, we'd all appreciate it if you did so as a PM
>> rather than a post.
>>
>> Thanks,
>>
>> Bob
>
> most people also realize you can't control other people's killfiles or who
> they respond to.
>
> your pal,
> blake

That's why I asked respectfully that he email instead :-)

Bob

Ophelia wrote:
> "cybercat" > wrote in message
> ...
>> "blake murphy" > wrote in message
>> news
>>> On Mon, 27 Jul 2009 10:40:29 -0400, Bob Muncie wrote:
>>>
>>>> ViLco wrote:
>>>>> brooklyn1 wrote:
>>>>>
>>>>>> I'm sure
>>>>>> the chicken is fine but those burnt bits on the skin ruin the
>>>>>> presentation for me.
>>>>> Mmmmmmmmm, "burnt"... they just look "crunchy" to me.
>>>> You realize that many (including myself) already KF this duffus. When
>>>> you reply, we all have to see his posts. Please stop that. If you need
>>>> to express yourself to him, we'd all appreciate it if you did so as a PM
>>>> rather than a post.
>>>>
>>>> Thanks,
>>>>
>>>> Bob
>>> most people also realize you can't control other people's killfiles or
>>> who
>>> they respond to.
>>>
>> Yepper.
>
> We have been here soooooooooo many times before
>
> Just a note to Bob... how do you suppose other people know, who you have in
> your killfile? Unless of you course you intend (and everyone else of
> course) to make a list and hope everyone will accede to it.
>
> No one is responsible ANYONE else's killfiles.
>
>
>

Ophelia - Did you feel responsible to post to my response? If not, why
did you?

Bob

blake murphy wrote:
> On Mon, 27 Jul 2009 11:32:38 -0400, Bob Muncie wrote:
>
>> Giusi wrote:
>>> "ViLco" ha scritto nel messaggio
>>>
>>>> brooklyn1 wrote:
>>>>
>>>>> I'm sure>> the chicken is fine but those burnt bits on the skin ruin
>>>>> the>> presentation for me.
>>>> Mmmmmmmmm, "burnt"... they just look "crunchy" to me
>>> They are the herbs she used. The center focus is an artsy effect available
>>> with good digital cameras.
>>>
>>> I bought a little girarrosto this spring and it makes absolutely wonderful
>>> chicken every time. Worth the precious kitchen space it took..
>>>> --
>>>> Vilco
>>>> Mai guardare Trailer park Boys senza
>>>> qualcosa da bere a portata di mano
>>>>
>>>>
>> Apparently, some people choose not to read.
>>
>> <sigh>
>
> no, apparently some some people choose not to accept you as group
> moderator.
>
> blake

Note I did not ask to be moderator, nor did I ask you Blake.

Not being rude here either.

Bob

aem wrote:
> On Jul 27, 10:15 am, "brooklyn1" > wrote:
>> Fresh herbs belong inside the cavity or at least *under* the skin.... dried
>> herbs on the outside should be powdered or well rubbed. Burnt leaves are no
>> enhancement to flavor or visual. If one wants fresh herbs on the outside
>> they should be applied *after* roasting. Carborized parsley or whatever
>> fresh herb she used is plain nasty. I like to eat nicely browned roast
>> chicken skin but not when it's burnt... those burnt bits ruin it for eating
>> and just don't look very nice. The chicken skin looks perfectly roasted
>> except for those burnt bits of whatever. This is just a constructive
>> criticism only for the benefit of those wishing to learn; do not place fresh
>> herbs on the outside of any meat one will roast/fry. Even the dumbest dago
>> knows to place the fresh herbs inside the saw-seege casing.
>
> For roasting and grilling whole chickens, I like to insert a compound
> butter under the breast and thigh skin. Sometimes with herbs,
> sometimes with garlic, sometimes with citrus. Dry rubs also work,
> particularly for grilling. But I agree that fresh herbs simply
> sprinkled on the outside surface is not effective. -aem
>
>

When I oven roast chickens, I also to this quite a bit. I will also
split the chicken in half to make the process easier, and also shorten
the cook time.

Bob

George Leppla wrote:
>
> "Bob Muncie" > wrote in message
> ...
>> Christine Dabney wrote:
>>> On Sun, 26 Jul 2009 19:54:10 -0700, koko > wrote:
>>>
>>>> Dinner tonight
>>>> http://i32.tinypic.com/2nvcbw0.jpg
>>>>
>>>> koko
>>>
>>> Koko, you are a woman after my own heart. I personally think that
>>> there is no finer dish than a well roasted chicken. I serve it to
>>> company, and dine on it frequently. It soothes my soul...and feeds my
>>> body well. And it provides in the aftermath: I just made a chicken
>>> broth out of
>>> the carcass of the last bird I roasted..along with some chicken wings
>>> and a fair amount of chicken feet. It is nicely gelling in the fridge
>>> right now...
>>>
>>> Christine
>>>
>>>
>>
>> I love a fresh roasted chicken, and since the chicken quarters at the
>> local store has been selling for $.87 per/lb, my freezer is now
>> stocked. So many different ways to prepare, to include regular
>> roasting with herbs. Grilling, BBQ, stripped in a stew, etc.
>
>
> One of the local market has a recurring special for leg quarters for 39
> to 45 cents a pound sold in 5 pound bags. We keep plenty in the
> freezer. A single bag will give us two to three meals and when there is
> a pot-luck at church, we can defrost three bags and make a good
> contribution to the table.
>
> It is just the wife and I but we seldom buy meat if it is not on sale
> and make good use of our chest freezer.
>
> George L

I am jealous of the folks down in Texas that post about how cheap
brisket is down there... I'd like to freeze quite a bit of that too :-)

Bob

"aem" > wrote in message
...
On Jul 27, 10:15 am, "brooklyn1" > wrote:
>
> Fresh herbs belong inside the cavity or at least *under* the skin....
> dried
> herbs on the outside should be powdered or well rubbed. Burnt leaves are
> no
> enhancement to flavor or visual. If one wants fresh herbs on the outside
> they should be applied *after* roasting. Carborized parsley or whatever
> fresh herb she used is plain nasty. I like to eat nicely browned roast
> chicken skin but not when it's burnt... those burnt bits ruin it for
> eating
> and just don't look very nice. The chicken skin looks perfectly roasted
> except for those burnt bits of whatever. This is just a constructive
> criticism only for the benefit of those wishing to learn; do not place
> fresh
> herbs on the outside of any meat one will roast/fry. Even the dumbest dago
> knows to place the fresh herbs inside the saw-seege casing.

For roasting and grilling whole chickens, I like to insert a compound
butter under the breast and thigh skin. Sometimes with herbs,
sometimes with garlic, sometimes with citrus. Dry rubs also work,
particularly for grilling. But I agree that fresh herbs simply
sprinkled on the outside surface is not effective. -aem

=================

Yes, all good, I like to place thin slices of citrus under the skin as
well... I also squeeze fresh citrus juice over the entire bird and toss the
rinds inside too. The exterior gets rubbed with olive oil or butter and
then *sparsely* with a dry rub of powdered herbs and spices, never fresh
herbs (sparsely because seasoning on the exterior adds little flavor to the
flesh and too much will ruin the skin for those who enjoy eating crispy
skin). Fresh herbs go inside, a couple sprigs of fresh herbs inside the
cavity flavors the bird throughout the entire cooking time, on the outside
they add no flavor other than burnt and look like dermatitis. After the
bird comes out of the oven then a few sprigs of fresh herbs can make an
attractive garnish. If Koko presented her breasts to me and like that
chicken breast they were all pocked with what looks like melanomas my lips
ain't going there either.

"Ophelia" > wrote in message
...
>
> "cybercat" > wrote in message
> ...
>>
>> "blake murphy" > wrote in message
>> news
>>> On Mon, 27 Jul 2009 10:40:29 -0400, Bob Muncie wrote:
>>>
>>>> ViLco wrote:
>>>>> brooklyn1 wrote:
>>>>>
>>>>>> I'm sure
>>>>>> the chicken is fine but those burnt bits on the skin ruin the
>>>>>> presentation for me.
>>>>>
>>>>> Mmmmmmmmm, "burnt"... they just look "crunchy" to me.
>>>>
>>>> You realize that many (including myself) already KF this duffus. When
>>>> you reply, we all have to see his posts. Please stop that. If you need
>>>> to express yourself to him, we'd all appreciate it if you did so as a
>>>> PM
>>>> rather than a post.
>>>>
>>>> Thanks,
>>>>
>>>> Bob
>>>
>>> most people also realize you can't control other people's killfiles or
>>> who
>>> they respond to.
>>>
>>
>> Yepper.
>
> We have been here soooooooooo many times before
>
> Just a note to Bob... how do you suppose other people know, who you have
> in your killfile? Unless of you course you intend (and everyone else of
> course) to make a list and hope everyone will accede to it.
>
> No one is responsible ANYONE else's killfiles.
>
>

You go, Ms. O. Are you still fooling around with my man?

"Bob Muncie" > wrote in message
...
> George Leppla wrote:
>>
>> "Bob Muncie" > wrote in message
>> ...
>>> Christine Dabney wrote:
>>>> On Sun, 26 Jul 2009 19:54:10 -0700, koko > wrote:
>>>>
>>>>> Dinner tonight
>>>>> http://i32.tinypic.com/2nvcbw0.jpg
>>>>>
>>>>> koko
>>>>
>>>> Koko, you are a woman after my own heart. I personally think that
>>>> there is no finer dish than a well roasted chicken. I serve it to
>>>> company, and dine on it frequently. It soothes my soul...and feeds my
>>>> body well. And it provides in the aftermath: I just made a chicken
>>>> broth out of
>>>> the carcass of the last bird I roasted..along with some chicken wings
>>>> and a fair amount of chicken feet. It is nicely gelling in the fridge
>>>> right now...
>>>>
>>>> Christine
>>>>
>>>>
>>>
>>> I love a fresh roasted chicken, and since the chicken quarters at the
>>> local store has been selling for $.87 per/lb, my freezer is now stocked.
>>> So many different ways to prepare, to include regular roasting with
>>> herbs. Grilling, BBQ, stripped in a stew, etc.
>>
>>
>> One of the local market has a recurring special for leg quarters for 39
>> to 45 cents a pound sold in 5 pound bags. We keep plenty in the freezer.
>> A single bag will give us two to three meals and when there is a pot-luck
>> at church, we can defrost three bags and make a good contribution to the
>> table.
>>
>> It is just the wife and I but we seldom buy meat if it is not on sale and
>> make good use of our chest freezer.
>>
>> George L
>
> I am jealous of the folks down in Texas that post about how cheap brisket
> is down there... I'd like to freeze quite a bit of that too :-)


We are about 10 miles from the Texas border and have some pretty good prices
but nothing like I saw when I lived closer to Houston.

Here are some deals we found lately...

Pork sausage - $1 (OK, it wasn't the best sausage I've ever had)

Pork Ribs - $1.38 a pound

Beef Ribs - 99 cents a pound

Beef brisket - 99 cents a pound untrimmed... $1.89 trimmed

Whole chickens - 69 cents a pound

Picnic ham - 99 cents a pound (used to make beans)

chicken leg quarters - 39 cents a pound

pork shoulder steaks - $1.29 a pound

"assorted pork chops" $1.27 a pound

pork "country style" ribs - $1.00 a pound

We cleaned up when we found a bunch of packages of Smithfield bacon near
expiration date for $1.00 each (pound pkg)

The best grocery deal we found recently was a carton of 18 large eggs for
$1.38

George L

On Mon, 27 Jul 2009 12:54:30 GMT, "ViLco" > wrote:

>koko wrote:
>
>> Dinner tonight
>> http://i32.tinypic.com/2nvcbw0.jpg
>
>Very nice and tempting skin color, a perfect orange-golden
>Did you use something yellow, as saffron for example, or was it just the
>baking? If just the baking, congrats

I basted the bird with melted butter and sprinkled it with some
Lawery's seasoned salt and some chopped up lemongrass. I started it on
the upper rack of the oven then when it was getting nice and golden
lowered the rack so it wouldn't over-brown.
Guess I'll have to give the browning credit the the seasoned salt. I
think one of the ingredients is paprika.


koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 07/25

On Mon, 27 Jul 2009 06:41:47 -0700 (PDT), C L >
wrote:

>On Jul 27, 8:54*am, "ViLco" > wrote:
>> koko wrote:
>> > Dinner tonight
>> >http://i32.tinypic.com/2nvcbw0.jpg
>>
>> Very nice and tempting skin color, a perfect orange-golden
>> Did you use something yellow, as saffron for example, or was it just the
>> baking? If just the baking, congrats
>> --
>> * Vilco
>> Mai guardare Trailer park Boys senza
>> qualcosa da bere a portata di mano
>
>Wow, that was gorgeous! We use a rotisserie (Showtime 5000) and get
>similar results.
>Cyndi

Thanks Cyndi.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 07/25

On Mon, 27 Jul 2009 09:27:00 -0600, Christine Dabney
> wrote:

>On Sun, 26 Jul 2009 19:54:10 -0700, koko > wrote:
>
>>
>>Dinner tonight
>>http://i32.tinypic.com/2nvcbw0.jpg
>>
>>koko
>
>Koko, you are a woman after my own heart. I personally think that
>there is no finer dish than a well roasted chicken. I serve it to
>company, and dine on it frequently. It soothes my soul...and feeds my
>body well.
>
>And it provides in the aftermath: I just made a chicken broth out of
>the carcass of the last bird I roasted..along with some chicken wings
>and a fair amount of chicken feet. It is nicely gelling in the fridge
>right now...
>
>Christine

Thank you Christine, I agree, nothing beats a well roasted chicken.
Tonight I'm going to simmer the skin and carcass and add it to the
stock I already have in the freezer. Dang, I wish I had some chicken
feet. Dang, I wish we lived closer to each other.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 07/25

On Mon, 27 Jul 2009 12:54:30 GMT, "ViLco" > wrote:

>koko wrote:
>
>> Dinner tonight
>> http://i32.tinypic.com/2nvcbw0.jpg
>
>Very nice and tempting skin color, a perfect orange-golden
>Did you use something yellow, as saffron for example, or was it just the
>baking? If just the baking, congrats

On second thought Vilco. I'd like to have a roasted chicken look this
good just from the baking. I'm thinking of just slathering the bird
with butter then baking. Do you have any bright ideas for me? I'm
going to pick up another one this weekend to experiment on.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 07/25

koko wrote:
> On Mon, 27 Jul 2009 12:54:30 GMT, "ViLco" > wrote:
>
>> koko wrote:
>>
>>> Dinner tonight
>>> http://i32.tinypic.com/2nvcbw0.jpg
>> Very nice and tempting skin color, a perfect orange-golden
>> Did you use something yellow, as saffron for example, or was it just the
>> baking? If just the baking, congrats
>
> I basted the bird with melted butter and sprinkled it with some
> Lawery's seasoned salt and some chopped up lemongrass. I started it on
> the upper rack of the oven then when it was getting nice and golden
> lowered the rack so it wouldn't over-brown.
> Guess I'll have to give the browning credit the the seasoned salt. I
> think one of the ingredients is paprika.
>
>
> koko
> --
>
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 07/25

Koko Your post reminded me of an experiment that I had hitherto forgotten.

We had just moved and not a lot of ingredients were about
the place
So one large roasted chicken (that had thawed on the tip up in what we
call an esky) half a bottle of paprika some olive oil
half a jar of honey salt peper and lemons were on the tree
and some bread and a couple of onions

Put the bread and onions with some lemon rind into the blender we just
unpacked (this is about 2 am )

Sort of stuffing mix
Then coated the bird with tiny bit of olive oil lots of honey and
lemon juice and paprika roasted in similar manner as you .

Came out with great crispy skin and tasted lovely with the opened
champers

Must try that again


Koko I must say have yet to see a recipe you post that does not make
my mouth water or persuade a try out . Thanks for all your posts and
efforts .

On Jul 27, 3:28*pm, Bob Muncie > wrote:
> blake murphy wrote:
> > On Mon, 27 Jul 2009 10:40:29 -0400, Bob Muncie wrote:
>
> >> ViLco wrote:
> >>> brooklyn1 wrote:
>
> >>>> I'm sure
> >>>> the chicken is fine but those burnt bits on the skin ruin the
> >>>> presentation for me.
> >>> Mmmmmmmmm, "burnt"... they just look "crunchy" to me.
> >> You realize that many (including myself) already KF this duffus. When
> >> you reply, we all have to see his posts. Please stop that. If you need
> >> to express yourself to him, we'd all appreciate it if you did so as a PM
> >> rather than a post.
>
> >> Thanks,
>
> >> Bob
>
> > most people also realize you can't control other people's killfiles or who
> > they respond to.
>
> > your pal,
> > blake
>
> That's why I asked respectfully that he email instead :-)

I previously suggested that Blake and Cybercat "get a room." I bet
they'd both be improved by getting laid. Imagine how mean I'd be if I
weren't happily married.
>
> Bob

--Bryan

On Jul 27, 8:09*pm, Bobo Bonobo® > wrote:
> On Jul 27, 3:28*pm, Bob Muncie > wrote:
>
>
>
> > blake murphy wrote:
> > > On Mon, 27 Jul 2009 10:40:29 -0400, Bob Muncie wrote:
>
> > >> ViLco wrote:
> > >>> brooklyn1 wrote:
>
> > >>>> I'm sure
> > >>>> the chicken is fine but those burnt bits on the skin ruin the
> > >>>> presentation for me.
> > >>> Mmmmmmmmm, "burnt"... they just look "crunchy" to me.
> > >> You realize that many (including myself) already KF this duffus. When
> > >> you reply, we all have to see his posts. Please stop that. If you need
> > >> to express yourself to him, we'd all appreciate it if you did so as a PM
> > >> rather than a post.
>
> > >> Thanks,
>
> > >> Bob
>
> > > most people also realize you can't control other people's killfiles or who
> > > they respond to.
>
> > > your pal,
> > > blake
>
> > That's why I asked respectfully that he email instead :-)
>
> I previously suggested that Blake and Cybercat "get a room." *I bet
> they'd both be improved by getting laid. *Imagine how mean I'd be if I
> weren't happily married.

I remember how mean you were when you weren't happily married!

Scary!

:-)

John Kuthe...

>
>
>
> > Bob
>
> --Bryan

On Tue, 28 Jul 2009 08:46:11 +0800, "Phil..c" <invalid@invalid> wrote:

>koko wrote:
>> On Mon, 27 Jul 2009 12:54:30 GMT, "ViLco" > wrote:
>>
>>> koko wrote:
>>>
>>>> Dinner tonight
>>>> http://i32.tinypic.com/2nvcbw0.jpg
>>> Very nice and tempting skin color, a perfect orange-golden
>>> Did you use something yellow, as saffron for example, or was it just the
>>> baking? If just the baking, congrats
>>
>> I basted the bird with melted butter and sprinkled it with some
>> Lawery's seasoned salt and some chopped up lemongrass. I started it on
>> the upper rack of the oven then when it was getting nice and golden
>> lowered the rack so it wouldn't over-brown.
>> Guess I'll have to give the browning credit the the seasoned salt. I
>> think one of the ingredients is paprika.
>>
>>
>> koko
>> --
>>
>> There is no love more sincere than the love of food
>> George Bernard Shaw
>> www.kokoscorner.typepad.com
>> updated 07/25
>
>Koko Your post reminded me of an experiment that I had hitherto forgotten.
>
>We had just moved and not a lot of ingredients were about
>the place
>So one large roasted chicken (that had thawed on the tip up in what we
>call an esky) half a bottle of paprika some olive oil
>half a jar of honey salt peper and lemons were on the tree
>and some bread and a couple of onions
>
>Put the bread and onions with some lemon rind into the blender we just
>unpacked (this is about 2 am )
>
>Sort of stuffing mix
>Then coated the bird with tiny bit of olive oil lots of honey and
>lemon juice and paprika roasted in similar manner as you .
>
>Came out with great crispy skin and tasted lovely with the opened
>champers
>
>Must try that again
>
Sounds like it was delicious.
>
>Koko I must say have yet to see a recipe you post that does not make
>my mouth water or persuade a try out . Thanks for all your posts and
>efforts .

Thank you Phil..c for your compliments and encouragement.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 07/25

On Mon, 27 Jul 2009 18:33:03 -0600, Christine Dabney
> wrote:

>On Mon, 27 Jul 2009 17:23:12 -0700, koko > wrote:
>
>
>>Thank you Christine, I agree, nothing beats a well roasted chicken.
>>Tonight I'm going to simmer the skin and carcass and add it to the
>>stock I already have in the freezer. Dang, I wish I had some chicken
>>feet. Dang, I wish we lived closer to each other.
>>
>>koko
>
>We would be very dangerous, if we lived closer to one another..LOL.
>Not that we aren't anyway....
>
>You comin' out to NM again anytime? I am going to be having an
>unexpected "vacation", involving surgery on my bunion, and will be
>having some time off to recuperate. Once the pain is diminished,
>and I can be more mobile, I will be in "vacation" mode....
>
>Hmm...just realized it is about the two year anniversary of my
>cook-in.....
>
>Christine

I've been seriously considering coming out. Dang, two years, we had
sooo much fun.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 07/25

On Jul 27, 5:30*pm, koko > wrote:
> On second thought Vilco. I'd like to have a roasted chicken look this
> good just from the baking. I'm thinking of just slathering the bird
> with butter then baking. Do you have any bright ideas for me? I'm
> going to pick up another one this weekend to experiment on.

Not Vilco, but...

If you're looking to use butter this weekend, then whip together:
8 cloves garlic, crushed
2 tsp. orange zest, fresh if possible
3 tsp. lime juice
1 tsp. sage, chopped fine, fresh if possible

Liberally apply to skin, sprinkle red crushed peppers across top, set
into oven and bake regularly.

The daughter-units like the garlic and smell of citrus. I like the
heat from the red peppers and crunchy skin.

The Ranger

PS: Chicken looked Mah-veh-luss Darling. Mah-veh-luss!

The Ranger

On Jul 27, 5:30*pm, koko > wrote:
>
> On second thought Vilco. I'd like to have a roasted chicken look this
> good just from the baking. I'm thinking of just slathering the bird
> with butter then baking. Do you have any bright ideas for me? I'm
> going to pick up another one this weekend to experiment on.
>
The best writing by far that I've seen about roasting chickens is this
from Sunset magazine, which I have cited several times befo
http://www.sunset.com/food-wine/tech...0400000013355/

You may have to cut and paste the link if it divides above.

The article clearly identifies a number of variables like time, temp,
basting, size, and says what mattered after tests of no less than 50
birds. -aem

On Mon, 27 Jul 2009 19:02:47 -0700 (PDT), The Ranger
> wrote:

>On Jul 27, 5:30*pm, koko > wrote:
>> On second thought Vilco. I'd like to have a roasted chicken look this
>> good just from the baking. I'm thinking of just slathering the bird
>> with butter then baking. Do you have any bright ideas for me? I'm
>> going to pick up another one this weekend to experiment on.
>
>Not Vilco, but...
>
>If you're looking to use butter this weekend, then whip together:
>8 cloves garlic, crushed
>2 tsp. orange zest, fresh if possible
>3 tsp. lime juice
>1 tsp. sage, chopped fine, fresh if possible
>
>Liberally apply to skin, sprinkle red crushed peppers across top, set
>into oven and bake regularly.
>
>The daughter-units like the garlic and smell of citrus. I like the
>heat from the red peppers and crunchy skin.
>
Saved that for sure, sounds wonderful.

>The Ranger
>
>PS: Chicken looked Mah-veh-luss Darling. Mah-veh-luss!
>
>The Ranger

Lol, thanks Ranger, I appreaciate that.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 07/25

On Mon, 27 Jul 2009 19:34:25 -0700 (PDT), aem >
wrote:

>On Jul 27, 5:30*pm, koko > wrote:
>>
>> On second thought Vilco. I'd like to have a roasted chicken look this
>> good just from the baking. I'm thinking of just slathering the bird
>> with butter then baking. Do you have any bright ideas for me? I'm
>> going to pick up another one this weekend to experiment on.
>>
>The best writing by far that I've seen about roasting chickens is this
>from Sunset magazine, which I have cited several times befo
>http://www.sunset.com/food-wine/tech...0400000013355/
>
>You may have to cut and paste the link if it divides above.
>
>The article clearly identifies a number of variables like time, temp,
>basting, size, and says what mattered after tests of no less than 50
>birds. -aem

Thank you.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 07/25

koko wrote:
> On Mon, 27 Jul 2009 12:54:30 GMT, "ViLco" > wrote:
>
>> koko wrote:
>>
>>> Dinner tonight
>>> http://i32.tinypic.com/2nvcbw0.jpg
>> Very nice and tempting skin color, a perfect orange-golden
>> Did you use something yellow, as saffron for example, or was it just the
>> baking? If just the baking, congrats
>
> I basted the bird with melted butter and sprinkled it with some
> Lawery's seasoned salt and some chopped up lemongrass. I started it on
> the upper rack of the oven then when it was getting nice and golden
> lowered the rack so it wouldn't over-brown.
> Guess I'll have to give the browning credit the the seasoned salt. I
> think one of the ingredients is paprika.
>
>
> koko
> --
>
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 07/25

Still was a pretty job Koko... Like I said elsewhere. I'd be proud about
how nice it turned out.

Congrats,

Bob

George Leppla wrote:
>
> "Bob Muncie" > wrote in message
> ...
>> George Leppla wrote:
>>>
>>> "Bob Muncie" > wrote in message
>>> ...
>>>> Christine Dabney wrote:
>>>>> On Sun, 26 Jul 2009 19:54:10 -0700, koko > wrote:
>>>>>
>>>>>> Dinner tonight
>>>>>> http://i32.tinypic.com/2nvcbw0.jpg
>>>>>>
>>>>>> koko
>>>>>
>>>>> Koko, you are a woman after my own heart. I personally think that
>>>>> there is no finer dish than a well roasted chicken. I serve it to
>>>>> company, and dine on it frequently. It soothes my soul...and feeds my
>>>>> body well. And it provides in the aftermath: I just made a chicken
>>>>> broth out of
>>>>> the carcass of the last bird I roasted..along with some chicken wings
>>>>> and a fair amount of chicken feet. It is nicely gelling in the fridge
>>>>> right now...
>>>>>
>>>>> Christine
>>>>>
>>>>>
>>>>
>>>> I love a fresh roasted chicken, and since the chicken quarters at
>>>> the local store has been selling for $.87 per/lb, my freezer is now
>>>> stocked. So many different ways to prepare, to include regular
>>>> roasting with herbs. Grilling, BBQ, stripped in a stew, etc.
>>>
>>>
>>> One of the local market has a recurring special for leg quarters for
>>> 39 to 45 cents a pound sold in 5 pound bags. We keep plenty in the
>>> freezer. A single bag will give us two to three meals and when there
>>> is a pot-luck at church, we can defrost three bags and make a good
>>> contribution to the table.
>>>
>>> It is just the wife and I but we seldom buy meat if it is not on sale
>>> and make good use of our chest freezer.
>>>
>>> George L
>>
>> I am jealous of the folks down in Texas that post about how cheap
>> brisket is down there... I'd like to freeze quite a bit of that too :-)
>
>
> We are about 10 miles from the Texas border and have some pretty good
> prices but nothing like I saw when I lived closer to Houston.
>
> Here are some deals we found lately...
>
> Pork sausage - $1 (OK, it wasn't the best sausage I've ever had)
>
> Pork Ribs - $1.38 a pound
>
> Beef Ribs - 99 cents a pound
>
> Beef brisket - 99 cents a pound untrimmed... $1.89 trimmed
>
> Whole chickens - 69 cents a pound
>
> Picnic ham - 99 cents a pound (used to make beans)
>
> chicken leg quarters - 39 cents a pound
>
> pork shoulder steaks - $1.29 a pound
>
> "assorted pork chops" $1.27 a pound
>
> pork "country style" ribs - $1.00 a pound
>
> We cleaned up when we found a bunch of packages of Smithfield bacon near
> expiration date for $1.00 each (pound pkg)
>
> The best grocery deal we found recently was a carton of 18 large eggs
> for $1.38
>
> George L
>
>
>
>
Thanks George for making me even more jealous :-)

Most of those prices are not something I could touch locally.

Bobn

On Mon, 27 Jul 2009 16:30:53 -0400, Bob Muncie wrote:

> blake murphy wrote:
>> [quoted text muted]
>
> Note I did not ask to be moderator, nor did I ask you Blake.
>
> Not being rude here either.
>
> Bob

I think you just like whining about this, Bob. You brought this up quite
recently and were offered a couple of suggestions i.e. get a newsreader
that allows you to 'hide/mute quoted text' - that way you don't have to
see what you don't want to see. 40tude Dialog (for windows) does this as
does Pan (linux) - and they're both available for free. Or get some other
newsreader that has decent filtering (I've used Thunderbird and its
filtering capabilities are not all that great; that's why I don't use it
anymore).

Not being rude here either.

--
Cheers
Chatty Cathy