Threw together some good stuff last night after I got done with my
volunteer stint with the Citizen Police Academy Alumni Association at
the local outlet mall for tax free weekend.

We were helping our local PD with parking enforcement. I ended up
working 8 hours instead of 4 as one of our other volunteers cancelled.

That's what happens when you don't get paid I guess. <g>

Anyway, I'd already been up for 23 hours as I'd worked at my regular job
Friday night, come home and done some shopping and my usual morning
chores, then headed straight out there.

I'd thawed a 4 lb. bag of chicken hindquarters and had planned to roast
them but was playing around with what to "treat" them with for extra
flavor. Friday night at work helped me decide.

People at work are always ordering takeout chinese and that is always
accompanied by a HUGE number of soy sauce, duck sauce and sweet and sour
sauce packets. Only the soy sauce ever gets used. The rest of those
packets sit around forever and eventually get tossed when one of us
cleans out the condiment bin every few months. A task I've started
trying to remember to do about every 3 or 4 months as it starts
overflowing... and the stuff starts getting old.

I snagged all the fresh sweet and sour packets this time as I had an
idea for them and this chicken.

So, I took 8 Sweet and Sour packets (I'd guess about 8 tbs.)
About 3 tbs. of a mix that I keep by the stove that is 2 parts soy sauce
to 1 part oyster sauce
Approx. 1 tbs. garlic powder
Approx. 1 tbs. onion powder
Approx. 1 tbs. salt free lemon pepper
Approx. 1 tbs. paprika
The juice from one whole lemon
The juice from one whole lime
Approx. 1/4 cup of peanut oil

Whisked that all together.

In the meantime, I set up the table top roaster. I had cleaned and
trimmed a 4 lb. bag of carrots also with the intent of roasting them. I
layered all of those whole into the bottom of the roaster and layered
the chicken hindquarters over the top of them. I used a basting brush
to brush the glaze evenly over the top of the chicken, then put the lid
on and roasted all that at 375 degrees for one hour and 45 minutes.
Turned off the oven and let it cool a little for about 1/2 hour.

Took everything out with a pair of tongs and cut all the carrots in half
for easier handling.

The chicken really came out well with this mix! Just slightly sweet and
slightly rich... The color was perfect. Between soy sauce and paprika,
they came out a nice golden brown, and the carrots being on the bottom
got cooked in a mix of that glaze and chicken drippings.

This should last 4 to 5 days and I can make salads and omelets out of
some of it.

Now I just need to steam that big head of cabbage I have in the 'frige
to add a green to this. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
"George Leppla" > wrote:

> That sounds great!

Thanks!
>
> I make a simple glaze/BBQ sauce by mixing 2 parts of regular Cheap-O BBQ
> sauce with one part Duck Sauce, add vinegar to taste (depends on how sweet
> the BBQ sauce is), some powdered garlic and hot sauce (again, to taste).
>
> You can tweak it with other stuff if you like.... but that is the basic.

Got it. As crass as it sounds I actually like Kraft regular BBQ sauce
straight up on chicken and pork when in the mood for it. Never thought
of tweaking it. <g>

Do you use the restaurant packets of Duck Sauce for it or do you get it
in a bottle?

>
> Hmmm... maybe chicken wings tonight!
>
> George L

Indeed. :-)

Sounds good on pork ribs too, but it'd actually been awhile since I'd
cooked chicken so it was time. Dad was starting to purchase rotisserie
birds from the store. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
Becca > wrote:

> Om, that sounds good. We often cook those large bags of leg quarters.
> You can use that chicken in a lot of low-carb recipes, like chicken
> vegetable soup, Senegalese peanut soup, chicken salad, chicken enchiladas.
>
>
> Becca

Thanks Becca!

Not a lot you can't do with those cheap hindquarters, I agree. <g>
I've even been known to cut them apart into drumsticks and thighs and
toss the backs into the freezer for stock, or totally debone them for
other recipes. :-)

They are cheap and tasty eating...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
Bob Muncie > wrote:

> I'm impressed that after that number of hours you wanted to do something
> that ambitious.

Actually, it's one of the things I like about my roaster. It's easy so
I consider it to be lazy cooking. <g> I can just throw everything in
there, turn it on, set a timer and go rest for awhile!

>
> i did similar hours yesterday ~ today, and I settled for a can of soup.
> And that is a sad statement as I have tons of simple things I could have
> done with the about 4lbs of carved ham shank meat I have in the fridge.
> Guess I was just being lazy (and tired).

Hey, I understand. I was asleep on my feet but I'd planned this ahead!

>
> Your chicken "stuff" really sounds pretty good :-)
>
> Bob

Thanks! Dad is enjoying some of it now as I type this... He approves.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >, "ElmerF." > wrote:

> "Omelet" > wrote in message
> news
> > Threw together some good stuff last night after I got done with my
> > volunteer stint with the Citizen Police Academy Alumni Association at
> > the local outlet mall for tax free weekend.
>
> What are you doing community service for? Carrying your gun somewhere you
> shouldnt have?

Um, I took the CPA class last spring and joined the CPAAA when I
graduated. This "community service" is part of our function. It is what
the organization does.

I do volunteer service for personal satisfaction, not for a crime or
conviction.

The CPAAA members are highly valued for their volunteer service by the
police departments nation wide. We are trained citizen police volunteers.
Look it up before you shoot off your keyboard.

Here is our website and I'm proud to be a member:

http://www.smcpaaa.com/

We just recently hosted the State Conference here. I spent 3 days
working there for free too. I'll eventually post the banquet food pics.
We have to pass a federal background check just to take the class.

What the hell makes you think that the city would allow a community
service criminal to write parking violations? That's part of what I did
yesterday.

>
> >
> > We were helping our local PD with parking enforcement. I ended up
> > working 8 hours instead of 4 as one of our other volunteers cancelled.
>
> Ah. Good planning. You will be finished before you know it. That is
> unless you get caught carrying that gun while you are doing community
> service.

<chuckles> 300 hours and the PD awards us with a leather bomber jacket
with the SMCPAAA logo embroidered on it. :-)

I've got 57 hours accumulated so far for the past year. Picked up a
bunch for the convention and a nice number last Christmas for helping
out with the Blue Santa project. I'll do that one again this year!
It's cool to see the kids faces when we deliver presents....
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On 2009-08-23, Omelet > wrote:

> Here is our website and I'm proud to be a member:
>
> http://www.smcpaaa.com/

Sounds like a commendable activity. You SHOULD be proud.

Question: I looked up the National CPAA and your local was not
listed. Can I assume not all local CPAAs belong to the
national org and that there may be CPAAs local to me that I don't see
on that web site?

nb

In article >,
notbob > wrote:

> On 2009-08-23, Omelet > wrote:
>
> > Here is our website and I'm proud to be a member:
> >
> > http://www.smcpaaa.com/
>
> Sounds like a commendable activity. You SHOULD be proud.

It's a lot of fun.
Thank you. :-)

>
> Question: I looked up the National CPAA and your local was not
> listed. Can I assume not all local CPAAs belong to the
> national org and that there may be CPAAs local to me that I don't see
> on that web site?
>
> nb

Not all local CPA's belong to the national one, altho' those that don't
can still host the State conventions for TCPAA (or other states).

Galveston was supposed to host the State convention this year but due to
Hurricane Ike, was unable to. Our people here took on the task with
only 6 months to prepare. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Sun, 23 Aug 2009 08:12:32 -0500, Omelet wrote:

> In article >,
> Becca > wrote:
>
>> Om, that sounds good. We often cook those large bags of leg quarters.
>> You can use that chicken in a lot of low-carb recipes, like chicken
>> vegetable soup, Senegalese peanut soup, chicken salad, chicken enchiladas.
>>
>> Becca
>
> Thanks Becca!
>
> Not a lot you can't do with those cheap hindquarters, I agree. <g>
> I've even been known to cut them apart into drumsticks and thighs and
> toss the backs into the freezer for stock, or totally debone them for
> other recipes. :-)
>
> They are cheap and tasty eating...

ah, o.k. i was wondering what you meant by 'chicken hindquarters.'

your pal,
blake

In article >,
Omelet > wrote:

> In article >,
> notbob > wrote:
>
> > On 2009-08-23, Omelet > wrote:
> >
> > > Here is our website and I'm proud to be a member:
> > >
> > > http://www.smcpaaa.com/
> >
> > Sounds like a commendable activity. You SHOULD be proud.
>
> It's a lot of fun.
> Thank you. :-)
>
> >
> > Question: I looked up the National CPAA and your local was not
> > listed. Can I assume not all local CPAAs belong to the
> > national org and that there may be CPAAs local to me that I don't see
> > on that web site?
> >
> > nb
>
> Not all local CPA's belong to the national one, altho' those that don't
> can still host the State conventions for TCPAA (or other states).
>
> Galveston was supposed to host the State convention this year but due to
> Hurricane Ike, was unable to. Our people here took on the task with
> only 6 months to prepare. <g>

Ps, if you are interested in taking the class, most cities give them for
free. A few charge a small fee for materials. Ours was free but New
Braunfels charges $20.00.

Our class was 13 weeks at one 3 hour class per week. It makes you
eligible to join your local Alumni Association but you are not required
to.

You can probably check with your local police dept. or check
specifically to see if they are maintaining a website. It most often
depends on local volunteer participation. Not every city is as lucky as
we are to have this many local active volunteers. We have probably
around 20 volunteers that participate reasonably regularly.

My class was a lot of fun. Some of the extra weekend activities
including driving one of the Crown Vic' police cars around an obstacle
course, (cop cars are awesome! <g>), seeing a K-9 demo, a SWAT demo, and
going out to the police range and shooting their toys. Their riot
shotguns, Glocks and AR-15 carbines.

The classes were fascinating too, including a lecture on what our local
SWAT teams do, DEA enforcement, juvenile dept. function, etc.
The local ALLERT range that we have here locally is used by police
departments from all over the state for training...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On 2009-08-23, Omelet > wrote:

> You can probably check with your local police dept. or check
> specifically to see if they are maintaining a website.

From what I'm seeing so far, it's not a common thing. There seems to
be no Colorado state org and what few CPAs I do see are centered around
Denver, a huge metro area. OTOH, Denver itself also doesn't have
one. Participation seems rather spotty, regardless of the state.

nb

"Omelet" > wrote in message
news
> In article >,
> "George Leppla" > wrote:
>
>> That sounds great!
>
> Thanks!
>>
>> I make a simple glaze/BBQ sauce by mixing 2 parts of regular Cheap-O BBQ
>> sauce with one part Duck Sauce, add vinegar to taste (depends on how
>> sweet
>> the BBQ sauce is), some powdered garlic and hot sauce (again, to taste).
>>
>> You can tweak it with other stuff if you like.... but that is the basic.
>
> Got it. As crass as it sounds I actually like Kraft regular BBQ sauce
> straight up on chicken and pork when in the mood for it. Never thought
> of tweaking it. <g>
>
> Do you use the restaurant packets of Duck Sauce for it or do you get it
> in a bottle?
>
>>
>> Hmmm... maybe chicken wings tonight!
>>
>> George L
>
> Indeed. :-)
>
> Sounds good on pork ribs too, but it'd actually been awhile since I'd
> cooked chicken so it was time. Dad was starting to purchase rotisserie
> birds from the store. <g>


It is hard to find good duck sauce here in LA and where I used to live in
TX. The closest you can find is that La Choy garbage that is over-sweet and
way over-priced.

My favorite is Dai Day http://www.crossroads-market.com/images/HFSA144.JPG
but I'll use whatever I can get and in a pinch, I have been known to use
apricot or peach preserves. Dai Day is inexpensive and very good (IMO).

We don't order a lot of Chinese take-out so don't have packets on hand.

George L

On Sun, 23 Aug 2009 08:09:02 -0500 in rec.food.cooking, Omelet
> wrote,
>Got it. As crass as it sounds I actually like Kraft regular BBQ sauce
>straight up on chicken and pork when in the mood for it. Never thought
>of tweaking it. <g>

A while ago the supermarket had a big heap of "Sweet Baby Ray's" BBQ
sauce on display and on impulse I bought a bottle without looking too
closely at it. Big mistake. Crappiest BBQ sauce I can remember ever.
The tip-off on the label is that the first ingredient is high fructose
corn syrup. I didn't know that "sweet" was supposed to describe the
sauce, but it has very little other flavor. They caught me at a weak
moment. Kraft is way better; Bullseye better still.

On Sun, 23 Aug 2009 10:17:53 -0400 in rec.food.cooking, blake murphy
> wrote,
>
>ah, o.k. i was wondering what you meant by 'chicken hindquarters.'

What else could it mean? On second thought, don't answer that!

In article >,
blake murphy > wrote:

> On Sun, 23 Aug 2009 08:12:32 -0500, Omelet wrote:
>
> > In article >,
> > Becca > wrote:
> >
> >> Om, that sounds good. We often cook those large bags of leg quarters.
> >> You can use that chicken in a lot of low-carb recipes, like chicken
> >> vegetable soup, Senegalese peanut soup, chicken salad, chicken enchiladas.
> >>
> >> Becca
> >
> > Thanks Becca!
> >
> > Not a lot you can't do with those cheap hindquarters, I agree. <g>
> > I've even been known to cut them apart into drumsticks and thighs and
> > toss the backs into the freezer for stock, or totally debone them for
> > other recipes. :-)
> >
> > They are cheap and tasty eating...
>
> ah, o.k. i was wondering what you meant by 'chicken hindquarters.'
>
> your pal,
> blake

The back half of a chicken chopped in half. It's the leg, thigh and a
section of back.

They don't sell those where you are?
They are most often some of the cheapest chicken around. Sold in small
packages sometimes, but most cheaply in 4 lb. bags. Iirc, I paid around
$.89 for these and they've been much cheaper.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
notbob > wrote:

> On 2009-08-23, Omelet > wrote:
>
> > You can probably check with your local police dept. or check
> > specifically to see if they are maintaining a website.
>
> From what I'm seeing so far, it's not a common thing. There seems to
> be no Colorado state org and what few CPAs I do see are centered around
> Denver, a huge metro area. OTOH, Denver itself also doesn't have
> one. Participation seems rather spotty, regardless of the state.
>
> nb

Yes.

But all it takes sometimes is one person that really is caring and
dedicated to get it going. :-)

I learned that at the state convention when I monitored the class on
Police Volunteers.

We are fortunate to have Greg as our president, and McBride as our
treasurer.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
"George Leppla" > wrote:

> > Sounds good on pork ribs too, but it'd actually been awhile since I'd
> > cooked chicken so it was time. Dad was starting to purchase rotisserie
> > birds from the store. <g>
>
>
> It is hard to find good duck sauce here in LA and where I used to live in
> TX. The closest you can find is that La Choy garbage that is over-sweet and
> way over-priced.
>
> My favorite is Dai Day http://www.crossroads-market.com/images/HFSA144.JPG
> but I'll use whatever I can get and in a pinch, I have been known to use
> apricot or peach preserves. Dai Day is inexpensive and very good (IMO).
>
> We don't order a lot of Chinese take-out so don't have packets on hand.
>
> George L

Jams and jellies as part of a meat glaze often work well! I agree with
the idea of using peach or apricot.

Citrus marmelades can work too.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article > ,
David Harmon > wrote:

> On Sun, 23 Aug 2009 08:09:02 -0500 in rec.food.cooking, Omelet
> > wrote,
> >Got it. As crass as it sounds I actually like Kraft regular BBQ sauce
> >straight up on chicken and pork when in the mood for it. Never thought
> >of tweaking it. <g>
>
> A while ago the supermarket had a big heap of "Sweet Baby Ray's" BBQ
> sauce on display and on impulse I bought a bottle without looking too
> closely at it. Big mistake. Crappiest BBQ sauce I can remember ever.
> The tip-off on the label is that the first ingredient is high fructose
> corn syrup. I didn't know that "sweet" was supposed to describe the
> sauce, but it has very little other flavor. They caught me at a weak
> moment. Kraft is way better; Bullseye better still.

I'll have to check out Bullseye. Thanks for the suggestion.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

>
> "Omelet" > wrote in message

>>
>> I'd thawed a 4 lb. bag of chicken hindquarters and had planned to roast
>> them but was playing around with what to "treat" them with for extra
>> flavor. Friday night at work helped me decide.
>>
>> People at work are always ordering takeout chinese and that is always
>> accompanied by a HUGE number of soy sauce, duck sauce and sweet and sour
>> sauce packets. Only the soy sauce ever gets used. The rest of those
>> packets sit around forever and eventually get tossed when one of us
>> cleans out the condiment bin every few months. A task I've started
>> trying to remember to do about every 3 or 4 months as it starts
>> overflowing... and the stuff starts getting old.
>>
>> I snagged all the fresh sweet and sour packets this time as I had an
>> idea for them and this chicken.
>>


Instead of appropriating sweet and sour packets full of preservatives
and who-knows-what, you could have achieved the same results with almost
any kind of fruit jam or jelly, a little vinegar, and your choice of spices.

gloria p

In article >,
Gloria P > wrote:

> >
> > "Omelet" > wrote in message
>
> >>
> >> I'd thawed a 4 lb. bag of chicken hindquarters and had planned to roast
> >> them but was playing around with what to "treat" them with for extra
> >> flavor. Friday night at work helped me decide.
> >>
> >> People at work are always ordering takeout chinese and that is always
> >> accompanied by a HUGE number of soy sauce, duck sauce and sweet and sour
> >> sauce packets. Only the soy sauce ever gets used. The rest of those
> >> packets sit around forever and eventually get tossed when one of us
> >> cleans out the condiment bin every few months. A task I've started
> >> trying to remember to do about every 3 or 4 months as it starts
> >> overflowing... and the stuff starts getting old.
> >>
> >> I snagged all the fresh sweet and sour packets this time as I had an
> >> idea for them and this chicken.
> >>
>
>
> Instead of appropriating sweet and sour packets full of preservatives
> and who-knows-what, you could have achieved the same results with almost
> any kind of fruit jam or jelly, a little vinegar, and your choice of spices.
>
> gloria p

<shrugs> They were there, and just would have been wasted. :-)
I see your point but I was not overly concerned with that at the moment.

Besides, the ingredients were listed on the packet and it did not look
so bad:

Water, Corn syrup, tomato paste, soy protein, modified food starch,
spices, 1% sodium benzoate, red #40, yellow #5.

Ok, those last two could give one pause...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Sun, 23 Aug 2009 09:29:30 -0500, George Leppla wrote:
>
> It is hard to find good duck sauce here in LA and where I used to live in
> TX. The closest you can find is that La Choy garbage that is over-sweet and
> way over-priced.
>
> My favorite is Dai Day http://www.crossroads-market.com/images/HFSA144.JPG
> but I'll use whatever I can get and in a pinch, I have been known to use
> apricot or peach preserves. Dai Day is inexpensive and very good (IMO).
>
> We don't order a lot of Chinese take-out so don't have packets on hand.
>
> George L

i see the dai day at the asian markets and i will try some out. the last i
bought was roland brand

<http://www.amazon.com/Roland-Sweet-Sour-Duck-Sauce/dp/B0002QEIBY>

....which i found disappointing, even though it looked o.k. on the basis of
the ingredient list.

your pal,
blake

On Sun, 23 Aug 2009 07:57:50 -0700, David Harmon wrote:

> On Sun, 23 Aug 2009 08:09:02 -0500 in rec.food.cooking, Omelet
> > wrote,
>>Got it. As crass as it sounds I actually like Kraft regular BBQ sauce
>>straight up on chicken and pork when in the mood for it. Never thought
>>of tweaking it. <g>
>
> A while ago the supermarket had a big heap of "Sweet Baby Ray's" BBQ
> sauce on display and on impulse I bought a bottle without looking too
> closely at it. Big mistake. Crappiest BBQ sauce I can remember ever.
> The tip-off on the label is that the first ingredient is high fructose
> corn syrup. I didn't know that "sweet" was supposed to describe the
> sauce, but it has very little other flavor. They caught me at a weak
> moment. Kraft is way better; Bullseye better still.

i bought some ray's recently as well, and it was a disappointment.

your pal,
blake

On Sun, 23 Aug 2009 11:41:03 -0500, Omelet wrote:

> In article >,
> blake murphy > wrote:
>
>> On Sun, 23 Aug 2009 08:12:32 -0500, Omelet wrote:
>>
>>> In article >,
>>> Becca > wrote:
>>>
>>>> Om, that sounds good. We often cook those large bags of leg quarters.
>>>> You can use that chicken in a lot of low-carb recipes, like chicken
>>>> vegetable soup, Senegalese peanut soup, chicken salad, chicken enchiladas.
>>>>
>>>> Becca
>>>
>>> Thanks Becca!
>>>
>>> Not a lot you can't do with those cheap hindquarters, I agree. <g>
>>> I've even been known to cut them apart into drumsticks and thighs and
>>> toss the backs into the freezer for stock, or totally debone them for
>>> other recipes. :-)
>>>
>>> They are cheap and tasty eating...
>>
>> ah, o.k. i was wondering what you meant by 'chicken hindquarters.'
>>
>> your pal,
>> blake
>
> The back half of a chicken chopped in half. It's the leg, thigh and a
> section of back.
>
> They don't sell those where you are?
> They are most often some of the cheapest chicken around. Sold in small
> packages sometimes, but most cheaply in 4 lb. bags. Iirc, I paid around
> $.89 for these and they've been much cheaper.

i don't see them, no. in fact i'm lucky to see leg quarters (leg and thigh
together). mostly it's legs, thighs, or backs separately.

your pal,
blake

In article >,
blake murphy > wrote:

> >> ah, o.k. i was wondering what you meant by 'chicken hindquarters.'
> >>
> >> your pal,
> >> blake
> >
> > The back half of a chicken chopped in half. It's the leg, thigh and a
> > section of back.
> >
> > They don't sell those where you are?
> > They are most often some of the cheapest chicken around. Sold in small
> > packages sometimes, but most cheaply in 4 lb. bags. Iirc, I paid around
> > $.89 for these and they've been much cheaper.
>
> i don't see them, no. in fact i'm lucky to see leg quarters (leg and thigh
> together). mostly it's legs, thighs, or backs separately.
>
> your pal,
> blake

How cheap are the backs?
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

blake murphy wrote:

> On Sun, 23 Aug 2009 07:57:50 -0700, David Harmon wrote:
>
>> On Sun, 23 Aug 2009 08:09:02 -0500 in rec.food.cooking, Omelet
>> > wrote,
>>> Got it. As crass as it sounds I actually like Kraft regular BBQ
>>> sauce straight up on chicken and pork when in the mood for it.
>>> Never thought of tweaking it. <g>
>>
>> A while ago the supermarket had a big heap of "Sweet Baby Ray's" BBQ
>> sauce on display and on impulse I bought a bottle without looking too
>> closely at it. Big mistake. Crappiest BBQ sauce I can remember
>> ever. The tip-off on the label is that the first ingredient is high
>> fructose corn syrup. I didn't know that "sweet" was supposed to
>> describe the sauce, but it has very little other flavor. They
>> caught me at a weak moment. Kraft is way better; Bullseye better
>> still.
>
> i bought some ray's recently as well, and it was a disappointment.
>


Hmmm....so I guess there's a reason it's on sale so cheap during BBQ season,
as low as 79 cents. In any case I'll only buy commercial sauce if it's
ultra - cheap and I can use coupons to get some more savings, usually for
Baby Ray's or Kraft or whatever I'll end up paying no more than 59 cents per
bottle...

I've actually taken to making my own sauce in the crockpot, much cheaper and
always better...one of the best I made this summer had a large quantity of
Coca - Cola in it, I've also used Dr. Pepper.

--
Best
Greg

blake wrote about duck sauce:

> i see the dai day at the asian markets and i will try some out. the last
> i bought was roland brand
>
> <http://www.amazon.com/Roland-Sweet-Sour-Duck-Sauce/dp/B0002QEIBY>
>
> ...which i found disappointing, even though it looked o.k. on the basis of
> the ingredient list.

Why not make it yourself?

Bob

On Mon, 24 Aug 2009 14:12:18 -0500, Omelet wrote:

> In article >,
> blake murphy > wrote:
>
>>>> ah, o.k. i was wondering what you meant by 'chicken hindquarters.'
>>>>
>>>> your pal,
>>>> blake
>>>
>>> The back half of a chicken chopped in half. It's the leg, thigh and a
>>> section of back.
>>>
>>> They don't sell those where you are?
>>> They are most often some of the cheapest chicken around. Sold in small
>>> packages sometimes, but most cheaply in 4 lb. bags. Iirc, I paid around
>>> $.89 for these and they've been much cheaper.
>>
>> i don't see them, no. in fact i'm lucky to see leg quarters (leg and thigh
>> together). mostly it's legs, thighs, or backs separately.
>>
>> your pal,
>> blake
>
> How cheap are the backs?

not very. i swear they cost more than some prices i see here for breasts
(bone-in). feet, if i remember right, are $1.69 a pound. (maryland)

your pal,
blake

On Tue, 25 Aug 2009 03:19:56 -0700, Bob Terwilliger wrote:

> blake wrote about duck sauce:
>
>> i see the dai day at the asian markets and i will try some out. the last
>> i bought was roland brand
>>
>> <http://www.amazon.com/Roland-Sweet-Sour-Duck-Sauce/dp/B0002QEIBY>
>>
>> ...which i found disappointing, even though it looked o.k. on the basis of
>> the ingredient list.
>
> Why not make it yourself?
>
> Bob

i suppose i could, but you have to draw the line somewhere. besides, a
small jar lasts me a long time, so a big batch would outlive me.

your pal,
blake

blake murphy wrote:

> On Mon, 24 Aug 2009 14:12:18 -0500, Omelet wrote:
>
>
>>In article >,
>> blake murphy > wrote:
>>
>>
>>>>>ah, o.k. i was wondering what you meant by 'chicken hindquarters.'
>>>>>
>>>>>your pal,
>>>>>blake
>>>>
>>>>The back half of a chicken chopped in half. It's the leg, thigh and a
>>>>section of back.
>>>>
>>>>They don't sell those where you are?
>>>>They are most often some of the cheapest chicken around. Sold in small
>>>>packages sometimes, but most cheaply in 4 lb. bags. Iirc, I paid around
>>>>$.89 for these and they've been much cheaper.
>>>
>>>i don't see them, no. in fact i'm lucky to see leg quarters (leg and thigh
>>>together). mostly it's legs, thighs, or backs separately.
>>>
>>>your pal,
>>>blake
>>
>>How cheap are the backs?
>
>
> not very. i swear they cost more than some prices i see here for breasts
> (bone-in). feet, if i remember right, are $1.69 a pound. (maryland)

My grandmother (my dad's mom) used to make soup with chicken feet and
backs. It horrified me and my cousins, to the point where it became a
running family joke.

A few years back me, my husband and the kids were visiting my folks out
in Phoenix and I offered to make some chicken soup. My dad jokingly
asked if I wanted him to run to the store for some "chicken feetsies".
Since the kids had never been exposed to that particular delicacy, I was
surprised by the shocked and appalled looks on their faces. Then I
realized what they thought they'd heard.

"He said 'feetsies', guys. Not 'feces'. Not that that's much better.
And he's kidding, anyhow."

In article >,
blake murphy > wrote:

> On Mon, 24 Aug 2009 14:12:18 -0500, Omelet wrote:
>
> > In article >,
> > blake murphy > wrote:
> >
> >>>> ah, o.k. i was wondering what you meant by 'chicken hindquarters.'
> >>>>
> >>>> your pal,
> >>>> blake
> >>>
> >>> The back half of a chicken chopped in half. It's the leg, thigh and a
> >>> section of back.
> >>>
> >>> They don't sell those where you are?
> >>> They are most often some of the cheapest chicken around. Sold in small
> >>> packages sometimes, but most cheaply in 4 lb. bags. Iirc, I paid around
> >>> $.89 for these and they've been much cheaper.
> >>
> >> i don't see them, no. in fact i'm lucky to see leg quarters (leg and thigh
> >> together). mostly it's legs, thighs, or backs separately.
> >>
> >> your pal,
> >> blake
> >
> > How cheap are the backs?
>
> not very. i swear they cost more than some prices i see here for breasts
> (bone-in). feet, if i remember right, are $1.69 a pound. (maryland)
>
> your pal,
> blake

Wow. Breasts were on sale earlier today for $.99.

Chicken feet generally run around $1.39 or so.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
Kathleen > wrote:

> My grandmother (my dad's mom) used to make soup with chicken feet and
> backs. It horrified me and my cousins, to the point where it became a
> running family joke.
>
> A few years back me, my husband and the kids were visiting my folks out
> in Phoenix and I offered to make some chicken soup. My dad jokingly
> asked if I wanted him to run to the store for some "chicken feetsies".
> Since the kids had never been exposed to that particular delicacy, I was
> surprised by the shocked and appalled looks on their faces. Then I
> realized what they thought they'd heard.
>
> "He said 'feetsies', guys. Not 'feces'. Not that that's much better.
> And he's kidding, anyhow."

I use chicken feet as often as I can to make chicken soup.
I bought some extra last time for my sister. She was delighted to be
able to introduce my brother in law and nephews to that delicacy. :-)

Fortunately, she knew how to prepare them.

I adore the darned things!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Omelet > wrote in
news

> Wow. Breasts were on sale earlier today for $.99.



Now *that* is a bloody bargain!!!



>
> Chicken feet generally run around $1.39 or so.



LOL!!! Chicken feet, running around :-)

I just came back from my local butcher. We'd bought some eye fillet (your
eye round/filet mignon??) there the other day and tried some last night.
It's every bit as good as the stuff that we drive 45mins for, and pay
about $18kg in bulk, but this stuff was $9.99kg!!

As I grabbed the last 6 cryovak paks that he had in the shop of the eye
fillet, a rather stout older lady standing behind me asked in an
incredulous voice "You're not going to take it *all* are you??"

I said "Yep, we had some last might and it was beautiful and tender and
tasty, so I'm getting as much as I can before it all goes and there's none
left!!"

She actually thought that I should leave some there for other people!!

Silly woman.

--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

In article >,
PeterL > wrote:

> Omelet > wrote in
> news >
>
> > Wow. Breasts were on sale earlier today for $.99.
>
>
>
> Now *that* is a bloody bargain!!!

Yes, but they were bone in split breasts.

>
>
>
> >
> > Chicken feet generally run around $1.39 or so.
>
>
>
> LOL!!! Chicken feet, running around :-)
>
> I just came back from my local butcher. We'd bought some eye fillet (your
> eye round/filet mignon??) there the other day and tried some last night.
> It's every bit as good as the stuff that we drive 45mins for, and pay
> about $18kg in bulk, but this stuff was $9.99kg!!
>
> As I grabbed the last 6 cryovak paks that he had in the shop of the eye
> fillet, a rather stout older lady standing behind me asked in an
> incredulous voice "You're not going to take it *all* are you??"
>
> I said "Yep, we had some last might and it was beautiful and tender and
> tasty, so I'm getting as much as I can before it all goes and there's none
> left!!"
>
> She actually thought that I should leave some there for other people!!

A lot of stores around here limit purchases to prevent just that on
really good sales... <g> 2 per customer.


>
> Silly woman.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Omelet > wrote in
news
> In article >,
> PeterL > wrote:
>
>> Omelet > wrote in
>> news >>
>>
>> > Wow. Breasts were on sale earlier today for $.99.
>>
>>
>>
>> Now *that* is a bloody bargain!!!
>
> Yes, but they were bone in split breasts.


Still a good deal.

Chicken boobs around here are anywhere between $9-$15kg.

Ours are all 'split'.

>
>>
>>
>>
>> >
>> > Chicken feet generally run around $1.39 or so.
>>
>>
>>
>> LOL!!! Chicken feet, running around :-)
>>
>> I just came back from my local butcher. We'd bought some eye fillet
>> (your eye round/filet mignon??) there the other day and tried some last
>> night. It's every bit as good as the stuff that we drive 45mins for,
>> and pay about $18kg in bulk, but this stuff was $9.99kg!!
>>
>> As I grabbed the last 6 cryovak paks that he had in the shop of the eye
>> fillet, a rather stout older lady standing behind me asked in an
>> incredulous voice "You're not going to take it *all* are you??"
>>
>> I said "Yep, we had some last might and it was beautiful and tender and
>> tasty, so I'm getting as much as I can before it all goes and there's
>> none left!!"
>>
>> She actually thought that I should leave some there for other people!!
>
> A lot of stores around here limit purchases to prevent just that on
> really good sales... <g> 2 per customer.



Yep, and when they do, I abide by it.

But they didn't have it on this one, so it was a case of "you snooze, you
lose" :-)



--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

In article >,
PeterL > wrote:

> Omelet > wrote in
> news >
> > In article >,
> > PeterL > wrote:
> >
> >> Omelet > wrote in
> >> news > >>
> >>
> >> > Wow. Breasts were on sale earlier today for $.99.
> >>
> >>
> >>
> >> Now *that* is a bloody bargain!!!
> >
> > Yes, but they were bone in split breasts.
>
>
> Still a good deal.
>
> Chicken boobs around here are anywhere between $9-$15kg.

Ow. That's insane.
Are y'all using Euros right now or £'s? I've not kept up.

>
> Ours are all 'split'.

Hell, be cheaper to purchase the entire chook. That sometimes is true
here too so will purchase whole birds before I'll purchase breasts and
just quarter them if I want the white meat for now.

> >>
> >> I just came back from my local butcher. We'd bought some eye fillet
> >> (your eye round/filet mignon??) there the other day and tried some last
> >> night. It's every bit as good as the stuff that we drive 45mins for,
> >> and pay about $18kg in bulk, but this stuff was $9.99kg!!
> >>
> >> As I grabbed the last 6 cryovak paks that he had in the shop of the eye
> >> fillet, a rather stout older lady standing behind me asked in an
> >> incredulous voice "You're not going to take it *all* are you??"
> >>
> >> I said "Yep, we had some last might and it was beautiful and tender and
> >> tasty, so I'm getting as much as I can before it all goes and there's
> >> none left!!"
> >>
> >> She actually thought that I should leave some there for other people!!
> >
> > A lot of stores around here limit purchases to prevent just that on
> > really good sales... <g> 2 per customer.
>
>
>
> Yep, and when they do, I abide by it.
>
> But they didn't have it on this one, so it was a case of "you snooze, you
> lose" :-)

<lol> Bloody bastid. ;-D
But, I know what you mean.

Now that that Canadian bacon turned out so well, I'm wishing I'd bought
more of those $1.00 per lb. whole boneless pork loins...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Om wrote to Peter:

>> Chicken boobs around here are anywhere between $9-$15kg.
>
> Ow. That's insane.
> Are y'all using Euros right now or £'s? I've not kept up.

Australia uses the Australian dollar. One Australian dollar is worth about
sixteen desiccated eucalyptus leaves.

Bob

In article >,
"Bob Terwilliger" > wrote:

> Om wrote to Peter:
>
> >> Chicken boobs around here are anywhere between $9-$15kg.
> >
> > Ow. That's insane.
> > Are y'all using Euros right now or £'s? I've not kept up.
>
> Australia uses the Australian dollar. One Australian dollar is worth about
> sixteen desiccated eucalyptus leaves.
>
> Bob

I'd noted that he used the $ sign so was not trying to convert.
I was just curious...

I'm actually reasonably awake at the moment. :-) Today is my sisters
birthday and I'm providing the food. I need to take a shower and go
shopping as soon as I know the fish counter at HEB is open. I was told
by the manager yesterday that Snow Crab would be on sale starting today
for $3.99 and that's what my sister requested.

Plus, I'm out of dill weed for that Shark Steak that I want to grill.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Omelet wrote:

> In article >,
> Kathleen > wrote:
>
>
>>My grandmother (my dad's mom) used to make soup with chicken feet and
>>backs. It horrified me and my cousins, to the point where it became a
>>running family joke.
>>
>>A few years back me, my husband and the kids were visiting my folks out
>>in Phoenix and I offered to make some chicken soup. My dad jokingly
>>asked if I wanted him to run to the store for some "chicken feetsies".
>>Since the kids had never been exposed to that particular delicacy, I was
>>surprised by the shocked and appalled looks on their faces. Then I
>>realized what they thought they'd heard.
>>
>>"He said 'feetsies', guys. Not 'feces'. Not that that's much better.
>>And he's kidding, anyhow."
>
>
> I use chicken feet as often as I can to make chicken soup.
> I bought some extra last time for my sister. She was delighted to be
> able to introduce my brother in law and nephews to that delicacy. :-)
>
> Fortunately, she knew how to prepare them.
>
> I adore the darned things!

The great Chicken Foot Gross-Out Rebellion happened on a family camping
trip at Meramec State Park when I was a kid. My dad and uncles bought a
package of chicken feet and backs to use as bait for fishing. Grandma,
a woman who could pinch a penny 'til it screamed, was outraged and
confiscated them to make soup. Then she got even madder when none of us
youngsters were willing to eat her bait soup and our parents refused to
force us.

Bob wrote:

> Australia uses the Australian dollar. One Australian dollar is worth about
> sixteen desiccated eucalyptus leaves.

"Ozzy-ozzy-ozzy!"
"Oy-oy-oy!"

That's what passes for witty repartee Down Undah.

Wango Z. Tango

Omelet > wrote in
news
> In article >,
> PeterL > wrote:
>
>> Omelet > wrote in
>> news >>
>> > In article >,
>> > PeterL > wrote:
>> >
>> >> Omelet > wrote in
>> >> news >> >>
>> >>
>> >> > Wow. Breasts were on sale earlier today for $.99.
>> >>
>> >>
>> >>
>> >> Now *that* is a bloody bargain!!!
>> >
>> > Yes, but they were bone in split breasts.
>>
>>
>> Still a good deal.
>>
>> Chicken boobs around here are anywhere between $9-$15kg.
>
> Ow. That's insane.
> Are y'all using Euros right now or £'s? I've not kept up.



ROFLMAO!!!

We use the good ole Aussie dollar.

At the moment, 1 Aussie $ buys about .82c US.


>
>>
>> Ours are all 'split'.
>
> Hell, be cheaper to purchase the entire chook. That sometimes is true
> here too so will purchase whole birds before I'll purchase breasts and
> just quarter them if I want the white meat for now.


Yep, sometimes we have whole birds on special for about $5 for a 1.2kg
bird.

Which, aqt the end of the day, is what I prefer to cook with anyways.



>> >> She actually thought that I should leave some there for other
>> >> people!!
>> >
>> > A lot of stores around here limit purchases to prevent just that on
>> > really good sales... <g> 2 per customer.
>>
>>
>>
>> Yep, and when they do, I abide by it.
>>
>> But they didn't have it on this one, so it was a case of "you snooze,
>> you lose" :-)
>
> <lol> Bloody bastid. ;-D



Only when I have to be ;-)



> But, I know what you mean.


Sure as shit if that old duck had got in front of me, she would have
taken every last one and not had a second thought about it!!


The same thing happens at the End of Financial Year, and post Christmas
sales. Some of those old ducks are downright deadly in a CQB sales
scrum!!


>
> Now that that Canadian bacon turned out so well, I'm wishing I'd
> bought more of those $1.00 per lb. whole boneless pork loins...



You snooze, you lose ;-P

Omelet > wrote in
news

> I'd noted that he used the $ sign so was not trying to convert.
> I was just curious...


It gets a bit tedious writing Aud or USD in front of every currency
quote.

If I quote a price that I pay for something, it's in Aussie $$'s.......
if I feel energetic enough, I'll convert it to USD for the numerically
challenged in the group..... and that's when I use the AUD/USD.


>
> I'm actually reasonably awake at the moment. :-) Today is my sisters
> birthday and I'm providing the food.


Mine was on Sunday :-) So we're what......... 3 days apart?? ;-)

Tonight was the first meal I've cooked in just under 3 weeks. I've been
down with injury, and the SO has been doing the meals ...... and she
cooked everything for the birthday party she organised on Monday for 10
of our friends and us.

It's the very first time she's done something like it, and with me
talking her through the 'tricky' parts, she did a pretty good job.

I told her I expect a marked improvement for next year....... so she has
to keep cooking to get the practice :-)


> I need to take a shower and go
> shopping as soon as I know the fish counter at HEB is open. I was told
> by the manager yesterday that Snow Crab would be on sale starting
> today for $3.99 and that's what my sister requested.
>
> Plus, I'm out of dill weed for that Shark Steak that I want to grill.


Hope it all turned out great :-)