I just read a glowing review on another forum from a poster who had
just dined at a highly regarded, upscale restaurant named Melisse. He
raved over the roast chicken he and his companion were served there.
Prepared for two, it was priced at $84. Several weeks ago an article
on the roast chicken served at Melisse appeared in the the L.A. Times
weekly food section. According to the published story, the restaurant
uses Ronco's Showtime Rotisserie to roast the chickens.

"Sam D." wrote:
>
> I just read a glowing review on another forum from a poster who had
> just dined at a highly regarded, upscale restaurant named Melisse. He
> raved over the roast chicken he and his companion were served there.
> Prepared for two, it was priced at $84. Several weeks ago an article
> on the roast chicken served at Melisse appeared in the the L.A. Times
> weekly food section. According to the published story, the restaurant
> uses Ronco's Showtime Rotisserie to roast the chickens.

That's pretty funny. I guess maybe they did something more to make
it flavorful, compared to your standard home roasted chicken?

Still, no nice way to say it, who on earth pays 80 bucks for CHICKEN?
I can only hope it came with a lot of sides AND dessert.

nancy

"Sam D." wrote:
>
> I just read a glowing review on another forum from a poster who had
> just dined at a highly regarded, upscale restaurant named Melisse. He
> raved over the roast chicken he and his companion were served there.
> Prepared for two, it was priced at $84. Several weeks ago an article
> on the roast chicken served at Melisse appeared in the the L.A. Times
> weekly food section. According to the published story, the restaurant
> uses Ronco's Showtime Rotisserie to roast the chickens.

That's pretty funny. I guess maybe they did something more to make
it flavorful, compared to your standard home roasted chicken?

Still, no nice way to say it, who on earth pays 80 bucks for CHICKEN?
I can only hope it came with a lot of sides AND dessert.

nancy

>"Sam D." writes.
>
>I just read a glowing review on another forum from a poster who had
>just dined at a highly regarded, upscale restaurant named Melisse. He
>raved over the roast chicken he and his companion were served there.
>Prepared for two, it was priced at $84. Several weeks ago an article
>on the roast chicken served at Melisse appeared in the the L.A. Times
>weekly food section. According to the published story, the restaurant
>uses Ronco's Showtime Rotisserie to roast the chickens.

So what. I don't give a rat's b-hind *how* it was cooked... only a pointy
headed imbecile would pay $84 for a friggin' roast chicken. Rotisserie chicken
is wonderful, I do 6-7 pound roaster chickens all the time on my Weber
rotisserie... costs me about $8.40, and that's fully seasoned, fully cooked,
and it easily serves me and six hungry cats, twice.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>"Sam D." writes.
>
>I just read a glowing review on another forum from a poster who had
>just dined at a highly regarded, upscale restaurant named Melisse. He
>raved over the roast chicken he and his companion were served there.
>Prepared for two, it was priced at $84. Several weeks ago an article
>on the roast chicken served at Melisse appeared in the the L.A. Times
>weekly food section. According to the published story, the restaurant
>uses Ronco's Showtime Rotisserie to roast the chickens.

So what. I don't give a rat's b-hind *how* it was cooked... only a pointy
headed imbecile would pay $84 for a friggin' roast chicken. Rotisserie chicken
is wonderful, I do 6-7 pound roaster chickens all the time on my Weber
rotisserie... costs me about $8.40, and that's fully seasoned, fully cooked,
and it easily serves me and six hungry cats, twice.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

PENMART01 wrote:

>>"Sam D." writes.
>>
>>I just read a glowing review on another forum from a poster who had
>>just dined at a highly regarded, upscale restaurant named Melisse. He
>>raved over the roast chicken he and his companion were served there.
>>Prepared for two, it was priced at $84. Several weeks ago an article
>>on the roast chicken served at Melisse appeared in the the L.A. Times
>>weekly food section. According to the published story, the restaurant
>>uses Ronco's Showtime Rotisserie to roast the chickens.
>
>
> So what. I don't give a rat's b-hind *how* it was cooked... only a pointy
> headed imbecile would pay $84 for a friggin' roast chicken. Rotisserie chicken
> is wonderful, I do 6-7 pound roaster chickens all the time on my Weber
> rotisserie... costs me about $8.40, and that's fully seasoned, fully cooked,
> and it easily serves me and six hungry cats, twice.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````

I just bought a new grill from Costco (paid 800 bucks for it,) and it
came with a rotisserie. The instructions are as 1/2 assed as they can be.

There is a back burner for the rotisserie, but it doesn't explain if you
should have the side burners juxtaposed to the food, on.

Also, it came with a weight device which again, I can only assume that
it's to slow down the turnover rate of the rotisserie.

I would appreciate any info you may have on making a nice chicken using
the grill, and how to use the various parts I mentioned.

Also, I purchased their gas conversion kit. Any cons to this?

TIA,

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

PENMART01 wrote:

>>"Sam D." writes.
>>
>>I just read a glowing review on another forum from a poster who had
>>just dined at a highly regarded, upscale restaurant named Melisse. He
>>raved over the roast chicken he and his companion were served there.
>>Prepared for two, it was priced at $84. Several weeks ago an article
>>on the roast chicken served at Melisse appeared in the the L.A. Times
>>weekly food section. According to the published story, the restaurant
>>uses Ronco's Showtime Rotisserie to roast the chickens.
>
>
> So what. I don't give a rat's b-hind *how* it was cooked... only a pointy
> headed imbecile would pay $84 for a friggin' roast chicken. Rotisserie chicken
> is wonderful, I do 6-7 pound roaster chickens all the time on my Weber
> rotisserie... costs me about $8.40, and that's fully seasoned, fully cooked,
> and it easily serves me and six hungry cats, twice.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````

I just bought a new grill from Costco (paid 800 bucks for it,) and it
came with a rotisserie. The instructions are as 1/2 assed as they can be.

There is a back burner for the rotisserie, but it doesn't explain if you
should have the side burners juxtaposed to the food, on.

Also, it came with a weight device which again, I can only assume that
it's to slow down the turnover rate of the rotisserie.

I would appreciate any info you may have on making a nice chicken using
the grill, and how to use the various parts I mentioned.

Also, I purchased their gas conversion kit. Any cons to this?

TIA,

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

Sam D. wrote:
>
>
>I just read a glowing review on another forum from a poster who had
>just dined at a highly regarded, upscale restaurant named Melisse. He
>raved over the roast chicken he and his companion were served there.
>Prepared for two, it was priced at $84. Several weeks ago an article
>on the roast chicken served at Melisse appeared in the the L.A. Times
>weekly food section. According to the published story, the restaurant
>uses Ronco's Showtime Rotisserie to roast the chickens.
>

Sounds like they guy was an "ijiot" to quote Yosemite Sam. $84 for a
freekin' chicken. Not in this lifetime.


--
Steve

Love may be blind but marriage is a real eye-opener.

Sam D. wrote:
>
>
>I just read a glowing review on another forum from a poster who had
>just dined at a highly regarded, upscale restaurant named Melisse. He
>raved over the roast chicken he and his companion were served there.
>Prepared for two, it was priced at $84. Several weeks ago an article
>on the roast chicken served at Melisse appeared in the the L.A. Times
>weekly food section. According to the published story, the restaurant
>uses Ronco's Showtime Rotisserie to roast the chickens.
>

Sounds like they guy was an "ijiot" to quote Yosemite Sam. $84 for a
freekin' chicken. Not in this lifetime.


--
Steve

Love may be blind but marriage is a real eye-opener.

Sam D. wrote:
>
>
>I just read a glowing review on another forum from a poster who had
>just dined at a highly regarded, upscale restaurant named Melisse. He
>raved over the roast chicken he and his companion were served there.
>Prepared for two, it was priced at $84. Several weeks ago an article
>on the roast chicken served at Melisse appeared in the the L.A. Times
>weekly food section. According to the published story, the restaurant
>uses Ronco's Showtime Rotisserie to roast the chickens.
>

Sounds like they guy was an "ijiot" to quote Yosemite Sam. $84 for a
freekin' chicken. Not in this lifetime.


--
Steve

Love may be blind but marriage is a real eye-opener.

Sam D. wrote:

> I just read a glowing review on another forum from a poster who had
> just dined at a highly regarded, upscale restaurant named Melisse. He
> raved over the roast chicken he and his companion were served there.
> Prepared for two, it was priced at $84. Several weeks ago an article
> on the roast chicken served at Melisse appeared in the the L.A. Times
> weekly food section. According to the published story, the restaurant
> uses Ronco's Showtime Rotisserie to roast the chickens.
>

i have one of those machines and i am here to tell you it is a magic chicken
machine. it makes the best rotisserie chicken. i picked mine up for dirt
cheap and barely used at a garage sale. i salt and pepper the inside,
quarter an onion, crush four or five cloves of garlic, cut a lemon in half,
jam all of the stuff in the cavity not forgetting to sqeeze the lemon juice
into the cavity, liberally season the skin with salt / pepper and
rotisserate away. the outcome is really tasty. the skin is like crack...
once you get started, you have to eat it all!

Sam D. wrote:

> I just read a glowing review on another forum from a poster who had
> just dined at a highly regarded, upscale restaurant named Melisse. He
> raved over the roast chicken he and his companion were served there.
> Prepared for two, it was priced at $84. Several weeks ago an article
> on the roast chicken served at Melisse appeared in the the L.A. Times
> weekly food section. According to the published story, the restaurant
> uses Ronco's Showtime Rotisserie to roast the chickens.
>

i have one of those machines and i am here to tell you it is a magic chicken
machine. it makes the best rotisserie chicken. i picked mine up for dirt
cheap and barely used at a garage sale. i salt and pepper the inside,
quarter an onion, crush four or five cloves of garlic, cut a lemon in half,
jam all of the stuff in the cavity not forgetting to sqeeze the lemon juice
into the cavity, liberally season the skin with salt / pepper and
rotisserate away. the outcome is really tasty. the skin is like crack...
once you get started, you have to eat it all!

>i have one of those machines and i am here to tell you it is a magic chicken
>machine. it makes the best rotisserie chicken. i picked mine up for dirt
>cheap and barely used at a garage sale. i salt and pepper the inside,
>quarter an onion, crush four or five cloves of garlic, cut a lemon in half,
>jam all of the stuff in the cavity not forgetting to sqeeze the lemon juice
>into the cavity, liberally season the skin with salt / pepper and
>rotisserate away. the outcome is really tasty. the skin is like crack...
>once you get started, you have to eat it all!

The Ronco Rotisserie is great for Chickens. I highly recommend it.

I made up a mix of lemon juice and hot sauce and injected the chicken, and
rubbed it with kosher salt and fresh ground black pepper and Old Bay Seasoning.
It just doesn't get any better than that.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".

>i have one of those machines and i am here to tell you it is a magic chicken
>machine. it makes the best rotisserie chicken. i picked mine up for dirt
>cheap and barely used at a garage sale. i salt and pepper the inside,
>quarter an onion, crush four or five cloves of garlic, cut a lemon in half,
>jam all of the stuff in the cavity not forgetting to sqeeze the lemon juice
>into the cavity, liberally season the skin with salt / pepper and
>rotisserate away. the outcome is really tasty. the skin is like crack...
>once you get started, you have to eat it all!

The Ronco Rotisserie is great for Chickens. I highly recommend it.

I made up a mix of lemon juice and hot sauce and injected the chicken, and
rubbed it with kosher salt and fresh ground black pepper and Old Bay Seasoning.
It just doesn't get any better than that.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".

>Richard Periut writes:
>
>>PENMART01 wrote:
>
>>>"Sam D." writes.
>>>
>>>I just read a glowing review on another forum from a poster who had
>>>just dined at a highly regarded, upscale restaurant named Melisse. He
>>>raved over the roast chicken he and his companion were served there.
>>>Prepared for two, it was priced at $84. Several weeks ago an article
>>>on the roast chicken served at Melisse appeared in the the L.A. Times
>>>weekly food section. According to the published story, the restaurant
>>>uses Ronco's Showtime Rotisserie to roast the chickens.
>>
>>
>> So what. I don't give a rat's b-hind *how* it was cooked... only a pointy
>> headed imbecile would pay $84 for a friggin' roast chicken. Rotisserie
>chicken
>> is wonderful, I do 6-7 pound roaster chickens all the time on my Weber
>> rotisserie... costs me about $8.40, and that's fully seasoned, fully
>cooked,
>> and it easily serves me and six hungry cats, twice.
>
>I just bought a new grill from Costco (paid 800 bucks for it,) and it
>came with a rotisserie. The instructions are as 1/2 assed as they can be.

Throw them in the trash.

>There is a back burner for the rotisserie, but it doesn't explain if you
>should have the side burners juxtaposed to the food, on.

My Weber has three burners (back, center, rear), for rotisserie I use the back
burner only, set kinda low, with lid closed... you want indirect heat and not
too high... also remove the grates or there won't be enough clearance.

>Also, it came with a weight device which again, I can only assume that
>it's to slow down the turnover rate of the rotisserie.

Nope, you definitely do not want to slow anything down, that's a counterwieght,
used to balance whatever you're cooking... takes a bit of fussing to get a
decent balance... if not balanced the motor will struggle on the uphill ride
and the gears will take pressure on the downhill ride, pretty soon the motor
will die... so ya gotta get the knack of balancing, and as things cook they can
go out of balance from fat/water loss, so rebalancing will be necessary... no
real biggie because after a while one becomes pretty proficient at balancing
the load... I often roast two chickens at once... why not, it's already cooking
and I love cold chicken.

>I would appreciate any info you may have on making a nice chicken using
>the grill, and how to use the various parts I mentioned.

Use whatever seasoning you typically use for roast chicken, but never attempt
to rotisserie a stuffed chicken... and never ever leave the rotisserie
unattended... the one time I did I incinerated an entire lovely whole pork
loin.... you never know when the thing will go out of balance and stall, and
then within five minutes it's fire city.

>Also, I purchased their gas conversion kit. Any cons to this?

I assume by gas conversion kit you mean the parts used to convert from propane
to natural gas and vice versa... no pros, no cons, just is what's needed should
you ever need to swap cooking fuels.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>Richard Periut writes:
>
>>PENMART01 wrote:
>
>>>"Sam D." writes.
>>>
>>>I just read a glowing review on another forum from a poster who had
>>>just dined at a highly regarded, upscale restaurant named Melisse. He
>>>raved over the roast chicken he and his companion were served there.
>>>Prepared for two, it was priced at $84. Several weeks ago an article
>>>on the roast chicken served at Melisse appeared in the the L.A. Times
>>>weekly food section. According to the published story, the restaurant
>>>uses Ronco's Showtime Rotisserie to roast the chickens.
>>
>>
>> So what. I don't give a rat's b-hind *how* it was cooked... only a pointy
>> headed imbecile would pay $84 for a friggin' roast chicken. Rotisserie
>chicken
>> is wonderful, I do 6-7 pound roaster chickens all the time on my Weber
>> rotisserie... costs me about $8.40, and that's fully seasoned, fully
>cooked,
>> and it easily serves me and six hungry cats, twice.
>
>I just bought a new grill from Costco (paid 800 bucks for it,) and it
>came with a rotisserie. The instructions are as 1/2 assed as they can be.

Throw them in the trash.

>There is a back burner for the rotisserie, but it doesn't explain if you
>should have the side burners juxtaposed to the food, on.

My Weber has three burners (back, center, rear), for rotisserie I use the back
burner only, set kinda low, with lid closed... you want indirect heat and not
too high... also remove the grates or there won't be enough clearance.

>Also, it came with a weight device which again, I can only assume that
>it's to slow down the turnover rate of the rotisserie.

Nope, you definitely do not want to slow anything down, that's a counterwieght,
used to balance whatever you're cooking... takes a bit of fussing to get a
decent balance... if not balanced the motor will struggle on the uphill ride
and the gears will take pressure on the downhill ride, pretty soon the motor
will die... so ya gotta get the knack of balancing, and as things cook they can
go out of balance from fat/water loss, so rebalancing will be necessary... no
real biggie because after a while one becomes pretty proficient at balancing
the load... I often roast two chickens at once... why not, it's already cooking
and I love cold chicken.

>I would appreciate any info you may have on making a nice chicken using
>the grill, and how to use the various parts I mentioned.

Use whatever seasoning you typically use for roast chicken, but never attempt
to rotisserie a stuffed chicken... and never ever leave the rotisserie
unattended... the one time I did I incinerated an entire lovely whole pork
loin.... you never know when the thing will go out of balance and stall, and
then within five minutes it's fire city.

>Also, I purchased their gas conversion kit. Any cons to this?

I assume by gas conversion kit you mean the parts used to convert from propane
to natural gas and vice versa... no pros, no cons, just is what's needed should
you ever need to swap cooking fuels.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>Richard Periut writes:
>
>>PENMART01 wrote:
>
>>>"Sam D." writes.
>>>
>>>I just read a glowing review on another forum from a poster who had
>>>just dined at a highly regarded, upscale restaurant named Melisse. He
>>>raved over the roast chicken he and his companion were served there.
>>>Prepared for two, it was priced at $84. Several weeks ago an article
>>>on the roast chicken served at Melisse appeared in the the L.A. Times
>>>weekly food section. According to the published story, the restaurant
>>>uses Ronco's Showtime Rotisserie to roast the chickens.
>>
>>
>> So what. I don't give a rat's b-hind *how* it was cooked... only a pointy
>> headed imbecile would pay $84 for a friggin' roast chicken. Rotisserie
>chicken
>> is wonderful, I do 6-7 pound roaster chickens all the time on my Weber
>> rotisserie... costs me about $8.40, and that's fully seasoned, fully
>cooked,
>> and it easily serves me and six hungry cats, twice.
>
>I just bought a new grill from Costco (paid 800 bucks for it,) and it
>came with a rotisserie. The instructions are as 1/2 assed as they can be.

Throw them in the trash.

>There is a back burner for the rotisserie, but it doesn't explain if you
>should have the side burners juxtaposed to the food, on.

My Weber has three burners (back, center, rear), for rotisserie I use the back
burner only, set kinda low, with lid closed... you want indirect heat and not
too high... also remove the grates or there won't be enough clearance.

>Also, it came with a weight device which again, I can only assume that
>it's to slow down the turnover rate of the rotisserie.

Nope, you definitely do not want to slow anything down, that's a counterwieght,
used to balance whatever you're cooking... takes a bit of fussing to get a
decent balance... if not balanced the motor will struggle on the uphill ride
and the gears will take pressure on the downhill ride, pretty soon the motor
will die... so ya gotta get the knack of balancing, and as things cook they can
go out of balance from fat/water loss, so rebalancing will be necessary... no
real biggie because after a while one becomes pretty proficient at balancing
the load... I often roast two chickens at once... why not, it's already cooking
and I love cold chicken.

>I would appreciate any info you may have on making a nice chicken using
>the grill, and how to use the various parts I mentioned.

Use whatever seasoning you typically use for roast chicken, but never attempt
to rotisserie a stuffed chicken... and never ever leave the rotisserie
unattended... the one time I did I incinerated an entire lovely whole pork
loin.... you never know when the thing will go out of balance and stall, and
then within five minutes it's fire city.

>Also, I purchased their gas conversion kit. Any cons to this?

I assume by gas conversion kit you mean the parts used to convert from propane
to natural gas and vice versa... no pros, no cons, just is what's needed should
you ever need to swap cooking fuels.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Mpoconnor7 wrote:

> The Ronco Rotisserie is great for Chickens. I highly recommend it.
>
> I made up a mix of lemon juice and hot sauce and injected the chicken, and
> rubbed it with kosher salt and fresh ground black pepper and Old Bay Seasoning.
> It just doesn't get any better than that.
>
> Michael O'Connor - Modern Renaissance Man
>

I like the recipe with two changes. Substitute turkey for the chicken
and a Weber Grill Rotisserie for the Ronco and we're in total
agreement. ;-)

--
Steve

Love may be blind but marriage is a real eye-opener.

Mpoconnor7 wrote:

> The Ronco Rotisserie is great for Chickens. I highly recommend it.
>
> I made up a mix of lemon juice and hot sauce and injected the chicken, and
> rubbed it with kosher salt and fresh ground black pepper and Old Bay Seasoning.
> It just doesn't get any better than that.
>
> Michael O'Connor - Modern Renaissance Man
>

I like the recipe with two changes. Substitute turkey for the chicken
and a Weber Grill Rotisserie for the Ronco and we're in total
agreement. ;-)

--
Steve

Love may be blind but marriage is a real eye-opener.

On Wed, 01 Sep 2004 17:13:16 -0400, Nancy Young >
wrote:

>"Sam D." wrote:
>>
>> I just read a glowing review on another forum from a poster who had
>> just dined at a highly regarded, upscale restaurant named Melisse. He
>> raved over the roast chicken he and his companion were served there.
>> Prepared for two, it was priced at $84. Several weeks ago an article
>> on the roast chicken served at Melisse appeared in the the L.A. Times
>> weekly food section. According to the published story, the restaurant
>> uses Ronco's Showtime Rotisserie to roast the chickens.
>
>That's pretty funny. I guess maybe they did something more to make
>it flavorful, compared to your standard home roasted chicken?
>
>Still, no nice way to say it, who on earth pays 80 bucks for CHICKEN?
>I can only hope it came with a lot of sides AND dessert.
>
>nancy

I live in the midst of a number of well-known restaurants in
Manhattan, and have never seen anything like that. But, there are
chickens and there are chickens.

A star chef could make something out of a chicken from Quattro's that
might be worth $80 for two, but she would be using a lot of other
expensive things. Chicken has a bad name because of the factory birds.
It can be delicious if the birds are treated right.



Rodney Myrvaagnes NYC J36 Gjo/a

"WooWooism lives" Anon grafitto on the base of the Cuttyhunk breakwater light

On Wed, 01 Sep 2004 17:13:16 -0400, Nancy Young >
wrote:

>"Sam D." wrote:
>>
>> I just read a glowing review on another forum from a poster who had
>> just dined at a highly regarded, upscale restaurant named Melisse. He
>> raved over the roast chicken he and his companion were served there.
>> Prepared for two, it was priced at $84. Several weeks ago an article
>> on the roast chicken served at Melisse appeared in the the L.A. Times
>> weekly food section. According to the published story, the restaurant
>> uses Ronco's Showtime Rotisserie to roast the chickens.
>
>That's pretty funny. I guess maybe they did something more to make
>it flavorful, compared to your standard home roasted chicken?
>
>Still, no nice way to say it, who on earth pays 80 bucks for CHICKEN?
>I can only hope it came with a lot of sides AND dessert.
>
>nancy

I live in the midst of a number of well-known restaurants in
Manhattan, and have never seen anything like that. But, there are
chickens and there are chickens.

A star chef could make something out of a chicken from Quattro's that
might be worth $80 for two, but she would be using a lot of other
expensive things. Chicken has a bad name because of the factory birds.
It can be delicious if the birds are treated right.



Rodney Myrvaagnes NYC J36 Gjo/a

"WooWooism lives" Anon grafitto on the base of the Cuttyhunk breakwater light

PENMART01 wrote:
>>Richard Periut writes:
>>
>>
>>>PENMART01 wrote:
>>
>>>>"Sam D." writes.
>>>>
>>>>I just read a glowing review on another forum from a poster who had
>>>>just dined at a highly regarded, upscale restaurant named Melisse. He
>>>>raved over the roast chicken he and his companion were served there.
>>>>Prepared for two, it was priced at $84. Several weeks ago an article
>>>>on the roast chicken served at Melisse appeared in the the L.A. Times
>>>>weekly food section. According to the published story, the restaurant
>>>>uses Ronco's Showtime Rotisserie to roast the chickens.
>>>
>>>
>>>So what. I don't give a rat's b-hind *how* it was cooked... only a pointy
>>>headed imbecile would pay $84 for a friggin' roast chicken. Rotisserie
>>
>>chicken
>>
>>>is wonderful, I do 6-7 pound roaster chickens all the time on my Weber
>>>rotisserie... costs me about $8.40, and that's fully seasoned, fully
>>
>>cooked,
>>
>>>and it easily serves me and six hungry cats, twice.
>>
>>I just bought a new grill from Costco (paid 800 bucks for it,) and it
>>came with a rotisserie. The instructions are as 1/2 assed as they can be.
>
>
> Throw them in the trash.
>
>
>>There is a back burner for the rotisserie, but it doesn't explain if you
>>should have the side burners juxtaposed to the food, on.
>
>
> My Weber has three burners (back, center, rear), for rotisserie I use the back
> burner only, set kinda low, with lid closed... you want indirect heat and not
> too high... also remove the grates or there won't be enough clearance.
>
>
>>Also, it came with a weight device which again, I can only assume that
>>it's to slow down the turnover rate of the rotisserie.
>
>
> Nope, you definitely do not want to slow anything down, that's a counterwieght,
> used to balance whatever you're cooking... takes a bit of fussing to get a
> decent balance... if not balanced the motor will struggle on the uphill ride
> and the gears will take pressure on the downhill ride, pretty soon the motor
> will die... so ya gotta get the knack of balancing, and as things cook they can
> go out of balance from fat/water loss, so rebalancing will be necessary... no
> real biggie because after a while one becomes pretty proficient at balancing
> the load... I often roast two chickens at once... why not, it's already cooking
> and I love cold chicken.
>
>
>>I would appreciate any info you may have on making a nice chicken using
>>the grill, and how to use the various parts I mentioned.
>
>
> Use whatever seasoning you typically use for roast chicken, but never attempt
> to rotisserie a stuffed chicken... and never ever leave the rotisserie
> unattended... the one time I did I incinerated an entire lovely whole pork
> loin.... you never know when the thing will go out of balance and stall, and
> then within five minutes it's fire city.
>
>
>>Also, I purchased their gas conversion kit. Any cons to this?
>
>
> I assume by gas conversion kit you mean the parts used to convert from propane
> to natural gas and vice versa... no pros, no cons, just is what's needed should
> you ever need to swap cooking fuels.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````

Thanks Sheldon.

You should write a book, and just call it: The Joy Of Meat. : )

Rich



--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

"Sam D." wrote:

> I just read a glowing review on another forum from a poster who had
> just dined at a highly regarded, upscale restaurant named Melisse. He
> raved over the roast chicken he and his companion were served there.
> Prepared for two, it was priced at $84. Several weeks ago an article
> on the roast chicken served at Melisse appeared in the the L.A. Times
> weekly food section. According to the published story, the restaurant
> uses Ronco's Showtime Rotisserie to roast the chickens.

I've had the roast chicken at Melisse, and it is indeed $84
for two, worth every penny. It was so good that I asked if
they would give me the recipe. The waitress said with a frown,
"I'm afraid not". "Well", I said, "Would you let me buy the
recipe?" With a cute smile, she agreed. I asked how much,
and she responded "Twelve Fifty". I said with approval, "Just
add it to my tab".

Thirty days later I received my statement from Melisse and
it was $1334! I looked again and remembered I had only spent
$84 for the roast chicken. As I glanced at the bottom of the
statement it said "Chicken Recipe-$1250". Boy was I upset!
I called Melisse's accounting office and told them the waitress
said it was "twelve fifty" and did not realize she meant $1250
for the chicken recipe. I asked them to take back the recipe
and reduce my bill, but they said they were sorry, but all the
recipes were this expensive so not just anyone could duplicate
the chicken recipes...the bill would stand.

I thought of how I could get even or try to get my money back.
I just said okay, you folks got my $1250 and now I'm going to
have $1250 worth of fun. I told her that I was going to see
to it that every cookie lover will have the $1250 recipe from
Melisse for nothing. She replied, "I wish you wouldn't do this."
I said, "I'm sorry, but this is the only way I feel I can get
even and I will". So here it is, please pass it on to someone
else or run a few copies...I paid for it, now you can have it
for free!!!

One 3 1/2 to 4 Pound Whole Chicken
Minced Rind of 2 Lemons
5 Cloves Garlic, Minced
1 Tablespoon Dried Thyme, Finely Crumbled
2 Teaspoons Dried Rosemary, Finely Crumbled
2 Teaspoons Dried Sage Leaves, Finely Crumbled
Salt and Freshly Ground Pepper

In a small bowl, combine lemon, garlic, and herbs to form a
slightly moist paste. Wash the chicken and dry thoroughly,
inside and out. Loosen the skin across the breasts and then
down the legs and thighs using a chopstick or your fingers.
Work the seasoning mixture under the skin and into the meat
of the breast, legs, and thighs and all over the outside skin
as well. Season the cavity of the chicken with salt and
pepper. Using an Elastic Food Tie, truss the chicken. Place
the chicken on the Spit Rods for 55 to 60 minutes or until
the internal temperature reaches 180 F on a meat thermometer
inserted in the thigh meat. Remove chicken and cut into
pieces to serve. Hope this helps. :-)

"Sam D." wrote:

> I just read a glowing review on another forum from a poster who had
> just dined at a highly regarded, upscale restaurant named Melisse. He
> raved over the roast chicken he and his companion were served there.
> Prepared for two, it was priced at $84. Several weeks ago an article
> on the roast chicken served at Melisse appeared in the the L.A. Times
> weekly food section. According to the published story, the restaurant
> uses Ronco's Showtime Rotisserie to roast the chickens.

I've had the roast chicken at Melisse, and it is indeed $84
for two, worth every penny. It was so good that I asked if
they would give me the recipe. The waitress said with a frown,
"I'm afraid not". "Well", I said, "Would you let me buy the
recipe?" With a cute smile, she agreed. I asked how much,
and she responded "Twelve Fifty". I said with approval, "Just
add it to my tab".

Thirty days later I received my statement from Melisse and
it was $1334! I looked again and remembered I had only spent
$84 for the roast chicken. As I glanced at the bottom of the
statement it said "Chicken Recipe-$1250". Boy was I upset!
I called Melisse's accounting office and told them the waitress
said it was "twelve fifty" and did not realize she meant $1250
for the chicken recipe. I asked them to take back the recipe
and reduce my bill, but they said they were sorry, but all the
recipes were this expensive so not just anyone could duplicate
the chicken recipes...the bill would stand.

I thought of how I could get even or try to get my money back.
I just said okay, you folks got my $1250 and now I'm going to
have $1250 worth of fun. I told her that I was going to see
to it that every cookie lover will have the $1250 recipe from
Melisse for nothing. She replied, "I wish you wouldn't do this."
I said, "I'm sorry, but this is the only way I feel I can get
even and I will". So here it is, please pass it on to someone
else or run a few copies...I paid for it, now you can have it
for free!!!

One 3 1/2 to 4 Pound Whole Chicken
Minced Rind of 2 Lemons
5 Cloves Garlic, Minced
1 Tablespoon Dried Thyme, Finely Crumbled
2 Teaspoons Dried Rosemary, Finely Crumbled
2 Teaspoons Dried Sage Leaves, Finely Crumbled
Salt and Freshly Ground Pepper

In a small bowl, combine lemon, garlic, and herbs to form a
slightly moist paste. Wash the chicken and dry thoroughly,
inside and out. Loosen the skin across the breasts and then
down the legs and thighs using a chopstick or your fingers.
Work the seasoning mixture under the skin and into the meat
of the breast, legs, and thighs and all over the outside skin
as well. Season the cavity of the chicken with salt and
pepper. Using an Elastic Food Tie, truss the chicken. Place
the chicken on the Spit Rods for 55 to 60 minutes or until
the internal temperature reaches 180 F on a meat thermometer
inserted in the thigh meat. Remove chicken and cut into
pieces to serve. Hope this helps. :-)

"A.C." > wrote in message
...
>
> i have one of those machines and i am here to tell you it is a magic
chicken
> machine. it makes the best rotisserie chicken. i picked mine up for
dirt
> cheap and barely used at a garage sale. i salt and pepper the
inside,
> quarter an onion, crush four or five cloves of garlic, cut a lemon
in half,
> jam all of the stuff in the cavity not forgetting to sqeeze the
lemon juice
> into the cavity, liberally season the skin with salt / pepper and
> rotisserate away. the outcome is really tasty. the skin is like
crack...
> once you get started, you have to eat it all!
>

I'm sure there must be a lot of these "slightly used machines" that
are for sale or have been sold. That doesn't speak poorly of the
machine but it does not speak well for the original buyer's decision
to purchase it. Most infomercial marketing is intended to make people
believe they can do something that they are really not inclined to do
by simply offering some tool that makes it seem so effortless. So
people who don't ever want to exercise or don't want to cook or don't
want to use a computer feel that by just having that one magical item
they see in the infomercial, that it is going to change their
motivation and outlook and life, which it doesn't. And the items keep
collecting on shelves in garages.

"A.C." > wrote in message
...
>
> i have one of those machines and i am here to tell you it is a magic
chicken
> machine. it makes the best rotisserie chicken. i picked mine up for
dirt
> cheap and barely used at a garage sale. i salt and pepper the
inside,
> quarter an onion, crush four or five cloves of garlic, cut a lemon
in half,
> jam all of the stuff in the cavity not forgetting to sqeeze the
lemon juice
> into the cavity, liberally season the skin with salt / pepper and
> rotisserate away. the outcome is really tasty. the skin is like
crack...
> once you get started, you have to eat it all!
>

I'm sure there must be a lot of these "slightly used machines" that
are for sale or have been sold. That doesn't speak poorly of the
machine but it does not speak well for the original buyer's decision
to purchase it. Most infomercial marketing is intended to make people
believe they can do something that they are really not inclined to do
by simply offering some tool that makes it seem so effortless. So
people who don't ever want to exercise or don't want to cook or don't
want to use a computer feel that by just having that one magical item
they see in the infomercial, that it is going to change their
motivation and outlook and life, which it doesn't. And the items keep
collecting on shelves in garages.

Mark Thorson wrote:
<snipped>
>
> I've had the roast chicken at Melisse, and it is indeed $84
> for two, worth every penny. It was so good that I asked if
> they would give me the recipe. The waitress said with a frown,
> "I'm afraid not". "Well", I said, "Would you let me buy the
> recipe?" With a cute smile, she agreed. I asked how much,
> and she responded "Twelve Fifty". I said with approval, "Just
> add it to my tab".
>
> Thirty days later I received my statement from Melisse and
> it was $1334! I looked again and remembered I had only spent
> $84 for the roast chicken. As I glanced at the bottom of the
> statement it said "Chicken Recipe-$1250". Boy was I upset!
<snipped>
>

ROTF. What'dja have for dessert Mark, a chocolate chip cookie? ;-)


--
Steve

Love may be blind but marriage is a real eye-opener.

Mark Thorson wrote:
<snipped>
>
> I've had the roast chicken at Melisse, and it is indeed $84
> for two, worth every penny. It was so good that I asked if
> they would give me the recipe. The waitress said with a frown,
> "I'm afraid not". "Well", I said, "Would you let me buy the
> recipe?" With a cute smile, she agreed. I asked how much,
> and she responded "Twelve Fifty". I said with approval, "Just
> add it to my tab".
>
> Thirty days later I received my statement from Melisse and
> it was $1334! I looked again and remembered I had only spent
> $84 for the roast chicken. As I glanced at the bottom of the
> statement it said "Chicken Recipe-$1250". Boy was I upset!
<snipped>
>

ROTF. What'dja have for dessert Mark, a chocolate chip cookie? ;-)


--
Steve

Love may be blind but marriage is a real eye-opener.

"Rodney Myrvaagnes" > wrote in message
news
> On Wed, 01 Sep 2004 17:13:16 -0400, Nancy Young
>
> wrote:
> >
> >That's pretty funny. I guess maybe they did something more to make
> >it flavorful, compared to your standard home roasted chicken?
> >
> >Still, no nice way to say it, who on earth pays 80 bucks for
CHICKEN?
> >I can only hope it came with a lot of sides AND dessert.
> >
> >nancy
>
> I live in the midst of a number of well-known restaurants in
> Manhattan, and have never seen anything like that. But, there are
> chickens and there are chickens.
>
> A star chef could make something out of a chicken from Quattro's
that
> might be worth $80 for two, but she would be using a lot of other
> expensive things. Chicken has a bad name because of the factory
birds.
> It can be delicious if the birds are treated right.
>

I have no idea of what class of chicken was used here but here is
further description of the roast chicken and how it was served:
* * *

The roast chicken comes in two courses. ... (The chef) presented the
chicken on the cart and carved it at the table. He was clearly
focused on the presentation. He carved the chicken and, after
spreading some mashed potatoes artistically on the plates, arranged
the white meat over the potatoes, then spooned the most glorious morel
mushrooms to the side. It was all enhanced by the jus of the chicken.

Then came the best of the evening. After the plates were cleared, the
dark meat was served. The chef makes a salad of tomatoes, vegetables,
and the dark meat, as the second course. It was heavenly, and the
vinaigrette was the best I have ever tasted. We later learned it was
made with Manni olive oil, an extremely expensive olive oil from a
small producer in Italy who sells it only to a few restaurants around
the world.
* * *
What is described above includes everything that was served with $84
chicken course - for 2. The entire meal with appetizers and wine
totalled $200.

Restaurant checks like that seem good reason for cooking at home. But
then, to each his own.

"Rodney Myrvaagnes" > wrote in message
news
> On Wed, 01 Sep 2004 17:13:16 -0400, Nancy Young
>
> wrote:
> >
> >That's pretty funny. I guess maybe they did something more to make
> >it flavorful, compared to your standard home roasted chicken?
> >
> >Still, no nice way to say it, who on earth pays 80 bucks for
CHICKEN?
> >I can only hope it came with a lot of sides AND dessert.
> >
> >nancy
>
> I live in the midst of a number of well-known restaurants in
> Manhattan, and have never seen anything like that. But, there are
> chickens and there are chickens.
>
> A star chef could make something out of a chicken from Quattro's
that
> might be worth $80 for two, but she would be using a lot of other
> expensive things. Chicken has a bad name because of the factory
birds.
> It can be delicious if the birds are treated right.
>

I have no idea of what class of chicken was used here but here is
further description of the roast chicken and how it was served:
* * *

The roast chicken comes in two courses. ... (The chef) presented the
chicken on the cart and carved it at the table. He was clearly
focused on the presentation. He carved the chicken and, after
spreading some mashed potatoes artistically on the plates, arranged
the white meat over the potatoes, then spooned the most glorious morel
mushrooms to the side. It was all enhanced by the jus of the chicken.

Then came the best of the evening. After the plates were cleared, the
dark meat was served. The chef makes a salad of tomatoes, vegetables,
and the dark meat, as the second course. It was heavenly, and the
vinaigrette was the best I have ever tasted. We later learned it was
made with Manni olive oil, an extremely expensive olive oil from a
small producer in Italy who sells it only to a few restaurants around
the world.
* * *
What is described above includes everything that was served with $84
chicken course - for 2. The entire meal with appetizers and wine
totalled $200.

Restaurant checks like that seem good reason for cooking at home. But
then, to each his own.

Sam D. wrote:
<snip>
> What is described above includes everything that was served with $84
> chicken course - for 2. The entire meal with appetizers and wine
> totalled $200.
>
> Restaurant checks like that seem good reason for cooking at home. But
> then, to each his own.
>
>

If you enjoyed it then it was worth it and congratulations!
Everyone's tastes are different as are the costs in various areas. It
sounds like you had a fabulous evening and that's what counts.

Not to my taste but everyone's different.

--
Steve

Love may be blind but marriage is a real eye-opener.

Sam D. wrote:
<snip>
> What is described above includes everything that was served with $84
> chicken course - for 2. The entire meal with appetizers and wine
> totalled $200.
>
> Restaurant checks like that seem good reason for cooking at home. But
> then, to each his own.
>
>

If you enjoyed it then it was worth it and congratulations!
Everyone's tastes are different as are the costs in various areas. It
sounds like you had a fabulous evening and that's what counts.

Not to my taste but everyone's different.

--
Steve

Love may be blind but marriage is a real eye-opener.

EIGHTY buck, for yard-bird?
I've been in expensive restaurant before...
I'd exect the waiteer to follow me into the restroom and powder my
little hinney after I finshed, for eighty bucks!

DANG!

EIGHTY buck, for yard-bird?
I've been in expensive restaurant before...
I'd exect the waiteer to follow me into the restroom and powder my
little hinney after I finshed, for eighty bucks!

DANG!

"Sam D." > wrote in news:10jce1q3gn1pt67
@corp.supernews.com:

> I just read a glowing review on another forum from a poster who had
> just dined at a highly regarded, upscale restaurant named Melisse. He
> raved over the roast chicken he and his companion were served there.
> Prepared for two, it was priced at $84. Several weeks ago an article
> on the roast chicken served at Melisse appeared in the the L.A. Times
> weekly food section. According to the published story, the restaurant
> uses Ronco's Showtime Rotisserie to roast the chickens.

No one in their right mind would pay $84 for a roast chicken! I'd say
that's where two fools and their money parted company.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Sam D." > wrote in news:10jce1q3gn1pt67
@corp.supernews.com:

> I just read a glowing review on another forum from a poster who had
> just dined at a highly regarded, upscale restaurant named Melisse. He
> raved over the roast chicken he and his companion were served there.
> Prepared for two, it was priced at $84. Several weeks ago an article
> on the roast chicken served at Melisse appeared in the the L.A. Times
> weekly food section. According to the published story, the restaurant
> uses Ronco's Showtime Rotisserie to roast the chickens.

No one in their right mind would pay $84 for a roast chicken! I'd say
that's where two fools and their money parted company.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Brine/season/marinate whatever the chicken just as you would for roasting.
Spinning while cooking will give the bird a different (and very nice)
texture as it bastes internally. Leg of lamb is really good on the roto,
especially if you leave the bone in and balance carefully.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Richard Periut" > wrote in message
...
> PENMART01 wrote:
>
> >>"Sam D." writes.
> >>
> >>I just read a glowing review on another forum from a poster who had
> >>just dined at a highly regarded, upscale restaurant named Melisse. He
> >>raved over the roast chicken he and his companion were served there.
> >>Prepared for two, it was priced at $84. Several weeks ago an article
> >>on the roast chicken served at Melisse appeared in the the L.A. Times
> >>weekly food section. According to the published story, the restaurant
> >>uses Ronco's Showtime Rotisserie to roast the chickens.
> >
> >
> > So what. I don't give a rat's b-hind *how* it was cooked... only a
pointy
> > headed imbecile would pay $84 for a friggin' roast chicken. Rotisserie
chicken
> > is wonderful, I do 6-7 pound roaster chickens all the time on my Weber
> > rotisserie... costs me about $8.40, and that's fully seasoned, fully
cooked,
> > and it easily serves me and six hungry cats, twice.
> >
> >
> > ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> > ---= Move UNITED NATIONS To Paris =---
> > *********
> > "Life would be devoid of all meaning were it without tribulation."
> > Sheldon
> > ````````````
>
> I just bought a new grill from Costco (paid 800 bucks for it,) and it
> came with a rotisserie. The instructions are as 1/2 assed as they can be.
>
> There is a back burner for the rotisserie, but it doesn't explain if you
> should have the side burners juxtaposed to the food, on.
>
> Also, it came with a weight device which again, I can only assume that
> it's to slow down the turnover rate of the rotisserie.
>
> I would appreciate any info you may have on making a nice chicken using
> the grill, and how to use the various parts I mentioned.
>
> Also, I purchased their gas conversion kit. Any cons to this?
>
> TIA,
>
> Rich
>
> --
> "Dum Spiro, Spero."
>
> As long as I breath, I hope.
>
> Cicero
>

"Dog3" <dognospam@adjfkdla;not> wrote in message
...
>
> This had to be off of the tasting menu. Is this the Melisse in CA?
I know
> there is a restaurant in the Venice area. They are pricey and
considered 4
> Star. I doubt the $84 was for a salad and a roasted chicken with a
couple
> of puny sides. OTOH, they cook in the French tradition, mostly.
There may
> have been several courses. Who knows <shrug>

The restaurant is Melisse in Santa Monica, CA where the chef is Josiah
Citrin. This meal was not part of the tasting menu. The $84 roast
chicken was ordered a la carte.

"Dog3" <dognospam@adjfkdla;not> wrote in message
...
>
> This had to be off of the tasting menu. Is this the Melisse in CA?
I know
> there is a restaurant in the Venice area. They are pricey and
considered 4
> Star. I doubt the $84 was for a salad and a roasted chicken with a
couple
> of puny sides. OTOH, they cook in the French tradition, mostly.
There may
> have been several courses. Who knows <shrug>

The restaurant is Melisse in Santa Monica, CA where the chef is Josiah
Citrin. This meal was not part of the tasting menu. The $84 roast
chicken was ordered a la carte.

"Steve Calvin" > wrote in message
...
> Sam D. wrote:
>
> If you enjoyed it then it was worth it and congratulations!
> Everyone's tastes are different as are the costs in various areas.
It
> sounds like you had a fabulous evening and that's what counts.
>
> Not to my taste but everyone's different.


You must have not seen my original post. The subject meal wasn't my
own dining experience. It was a dining experience described by someone
else in another forum. I posted it it here mainly because of the
unusual circumstance in that the restaurant is using a common
infomercial product, the Showtime Rotisserie, to prepare this very
expensive meal.