I bought a 10 pound bag of chicken leg quarters Saturday, and boiled
half of them (along with all the back pieces trimmed from the other
half, that I cut into thighs and drumsticks.) I just put a few bay
leaves and 2 whole cloves in the water. I used the meat to make
tamales filling (haven't made the tamales yet) and I saved all the
stock and the lovely pale yellow grease.

Tonight I figured I better cook the rest of the chicken before it
starts to stink. I started out cooking a few thighs in a nonstick
pan, frying them in their own fat. When I got to the next pan,
drumsticks, I had a problem because they are round and not enough of
them makes contact with the pan. Then I remembered the chicken fat
in the fridge.

I took all the chicken out of the pan and I put the cold fat in
there and heated it up. The kitchen was filled with the wonderful
smell of chicken and bay leaves. I put the legs back in the pan and
they are cooking now.

Frying the chicken in the chicken grease should render all the
moisture out of the fat and also give it a "roast" taste (like
schmaltz). And the chicken fat will intensify the flavor of the
chicken and also should spice it with bayleaf. Win-win.

I better go check on it so it doesn't burn...

Best regards,
Bob

On Tue, 27 Apr 2010 20:22:20 -0500, zxcvbob >
wrote:

>Frying the chicken in the chicken grease should render all the
>moisture out of the fat and also give it a "roast" taste (like
>schmaltz). And the chicken fat will intensify the flavor of the
>chicken and also should spice it with bayleaf. Win-win.
>
>I better go check on it so it doesn't burn...

That sounds so good.

I haven't been saving my chicken fat lately, as I don't have a place
where I will be for a very long time. Usually, when I get whole
chickens, I remove the fat before cooking..and then freeze the fat til
I want to render it.

My mother used to render fat at the holidays, and use it for our
turkey stuffing. It makes a really superlative stuffing, to use that
as your fat.

You have reminded me that I will need to make a small batch of chicken
broth when I get to the Sacramento area in a few days. I will be
looking around for some backs, necks, feet, and wings... My pressure
cooker will be coming out of the box pretty quick to make my broth...

Christine

zxcvbob wrote:
>
>I bought a 10 pound bag of chicken leg quarters Saturday, and boiled
>half of them (along with all the back pieces trimmed from the other
>half, that I cut into thighs and drumsticks.) I just put a few bay
>leaves and 2 whole cloves in the water. I used the meat to make
>tamales filling (haven't made the tamales yet) and I saved all the
>stock and the lovely pale yellow grease.
>
>Tonight I figured I better cook the rest of the chicken before it
>starts to stink. I started out cooking a few thighs in a nonstick
>pan, frying them in their own fat. When I got to the next pan,
>drumsticks, I had a problem because they are round and not enough of
>them makes contact with the pan. Then I remembered the chicken fat
>in the fridge.
>
>I took all the chicken out of the pan and I put the cold fat in
>there and heated it up. The kitchen was filled with the wonderful
>smell of chicken and bay leaves. I put the legs back in the pan and
>they are cooking now.
>
>Frying the chicken in the chicken grease should render all the
>moisture out of the fat and also give it a "roast" taste (like
>schmaltz). And the chicken fat will intensify the flavor of the
>chicken and also should spice it with bayleaf. Win-win.
>
>I better go check on it so it doesn't burn...

Pictures.

brooklyn1 wrote:
> zxcvbob wrote:
>> I bought a 10 pound bag of chicken leg quarters Saturday, and boiled
>> half of them (along with all the back pieces trimmed from the other
>> half, that I cut into thighs and drumsticks.) I just put a few bay
>> leaves and 2 whole cloves in the water. I used the meat to make
>> tamales filling (haven't made the tamales yet) and I saved all the
>> stock and the lovely pale yellow grease.
>>
>> Tonight I figured I better cook the rest of the chicken before it
>> starts to stink. I started out cooking a few thighs in a nonstick
>> pan, frying them in their own fat. When I got to the next pan,
>> drumsticks, I had a problem because they are round and not enough of
>> them makes contact with the pan. Then I remembered the chicken fat
>> in the fridge.
>>
>> I took all the chicken out of the pan and I put the cold fat in
>> there and heated it up. The kitchen was filled with the wonderful
>> smell of chicken and bay leaves. I put the legs back in the pan and
>> they are cooking now.
>>
>> Frying the chicken in the chicken grease should render all the
>> moisture out of the fat and also give it a "roast" taste (like
>> schmaltz). And the chicken fat will intensify the flavor of the
>> chicken and also should spice it with bayleaf. Win-win.
>>
>> I better go check on it so it doesn't burn...
>
> Pictures.


Use your imagination -- the kitchen is splattered from top to bottom
with chicken grease. :-P (the dogs are helping me clean the floor)
So much water cooks out of chicken these days; I wonder how anybody
makes proper fried chicken without the batter getting flooded and
falling off. (all that juice is why my grease splattered so much)

I strained the fat into a pint canning jar; it's almost full to the
top, and it's a darker yellow now than it started out.

Bob

On Tue, 27 Apr 2010 20:22:20 -0500, zxcvbob >
wrote:

>I used the meat to make
>tamales filling (haven't made the tamales yet)

Slacker.

Lou

On Tue, 27 Apr 2010 20:22:20 -0500, zxcvbob wrote:

> I bought a 10 pound bag of chicken leg quarters Saturday, and boiled
> half of them

Boiled.

I stop reading here.

-sw

On Apr 28, 1:30*am, Sqwertz > wrote:
> On Tue, 27 Apr 2010 20:22:20 -0500, zxcvbob wrote:
> > I bought a 10 pound bag of chicken leg quarters Saturday, and boiled
> > half of them
>
> Boiled.
>
> I stop reading here.
>
> -sw

I buy the $0.69/lb bags a lot.

Break 'em down. Drumsticks with skin. Skinned, sometimes boned,
thighs. Tonight's dinner and/or the freezer. Ribs, tails, bones,
other misc. into the stockpot (always fresh soup here). Skin and fat
rendered to schmaltz i gribbenz. Nothing wasted. No boiling until
the stock.

B

In article >,
Christine Dabney > wrote:

> On Tue, 27 Apr 2010 20:22:20 -0500, zxcvbob >
> wrote:
>
> >Frying the chicken in the chicken grease should render all the
> >moisture out of the fat and also give it a "roast" taste (like
> >schmaltz). And the chicken fat will intensify the flavor of the
> >chicken and also should spice it with bayleaf. Win-win.
> >
> >I better go check on it so it doesn't burn...
>
> That sounds so good.
>
> I haven't been saving my chicken fat lately, as I don't have a place
> where I will be for a very long time. Usually, when I get whole
> chickens, I remove the fat before cooking..and then freeze the fat til
> I want to render it.

Since I have been mostly roasting my chickens lately in the convection
oven, I'm placing those hunks of fat that come out of the interior of
the bird between the skin and breast meat on top. This is working really
well! I have quite a bit of chicken fat in the freezer waiting for me
to render it.

Hmmmmm... I was looking for a cooking project for this weekend. Maybe
that will be it. :-) I'm stuck at home on Saturday as they will be
coming to tear my Air Conditioner apart and clean the condenser coils.
A five out job but they need it. They've been freezing up and not
draining properly so water collects on the floor instead of draining out
the drain like it is supposed to.

I was also eyeing the frozen Asparagus stems and Shrimp Shells that I
have in the freezer and will have to check seafood prices. Crab or
shrimp Asparagus soup sounds good right now! I could chop or thin slice
shrimp to go in it instead of crab. Still mulling that one over. <g>

That Basil in the glass of water is now going on 7 days as I bought it
last Wednesday afternoon and it still looks, feels and tastes like it
did the day I bought it so I have fresh basil to put into the soup. I
may stop at Central Market South and pick up more bunches so I have some
to use as Garnish. The current leaves left over are kinda small...
>
> My mother used to render fat at the holidays, and use it for our
> turkey stuffing. It makes a really superlative stuffing, to use that
> as your fat.

Fascinating idea! I may have to try that. I was wondering what to do
with rendered chicken fat other than using it in the frying pan, and I
rarely fry food any more.

>
> You have reminded me that I will need to make a small batch of chicken
> broth when I get to the Sacramento area in a few days. I will be
> looking around for some backs, necks, feet, and wings... My pressure
> cooker will be coming out of the box pretty quick to make my broth...
>
> Christine

How goes the Job Hunt hon'? We have a $2,000 bounty here for some
nursing positions where I work, and for night nurses, they raised the
ante even further. <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article >,
zxcvbob > wrote:

> >> I better go check on it so it doesn't burn...
> >
> > Pictures.
>
>
> Use your imagination -- the kitchen is splattered from top to bottom
> with chicken grease. :-P (the dogs are helping me clean the floor)
> So much water cooks out of chicken these days; I wonder how anybody
> makes proper fried chicken without the batter getting flooded and
> falling off. (all that juice is why my grease splattered so much)
>
> I strained the fat into a pint canning jar; it's almost full to the
> top, and it's a darker yellow now than it started out.
>
> Bob

You don't use a splatter guard??? At the very least, I use one of those
screen ones. They work a treat and are inexpesive!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
Lou Decruss > wrote:

> On Tue, 27 Apr 2010 20:22:20 -0500, zxcvbob >
> wrote:
>
> >I used the meat to make
> >tamales filling (haven't made the tamales yet)
>
> Slacker.
>
> Lou

<g>

I'm betting they would also make excellent Tacos or Burritos.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article
>,
bulka > wrote:

> On Apr 28, 1:30*am, Sqwertz > wrote:
> > On Tue, 27 Apr 2010 20:22:20 -0500, zxcvbob wrote:
> > > I bought a 10 pound bag of chicken leg quarters Saturday, and boiled
> > > half of them
> >
> > Boiled.
> >
> > I stop reading here.
> >
> > -sw
>
> I buy the $0.69/lb bags a lot.
>
> Break 'em down. Drumsticks with skin. Skinned, sometimes boned,
> thighs. Tonight's dinner and/or the freezer. Ribs, tails, bones,
> other misc. into the stockpot (always fresh soup here). Skin and fat
> rendered to schmaltz i gribbenz. Nothing wasted. No boiling until
> the stock.
>
> B

Whole chickens have been cheap lately, as low as $.88 per lb. People
sometimes steal the labels off of them to either stick on to more
expensive, larger chickens or (I found that out when I called the store
about my missing label), they stick them on more expensive packages of
meat and the cashiers miss it.

I bought one very small $.88 per lb. chicken that cost less than $3.00.
It was under 4 lbs. I know it had a label when I took it from the bin
but I noted when I got home, the label had been torn off and there was
paper residue on the package so I know it did not fall off!

I was watching the bagger and not paying attention to the cashier so I
know he is the one that did it. I called the store and told them about
it.

They said it was not uncommon and hard for them to control that. I take
advantage of sales rather than stealing. :-(

I'd never even considered doing something like that!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On 4/28/2010 5:37 AM, Omelet wrote:
> In article
> >,
> > wrote:
>
>> On Apr 28, 1:30 am, > wrote:
>>> On Tue, 27 Apr 2010 20:22:20 -0500, zxcvbob wrote:
>>>> I bought a 10 pound bag of chicken leg quarters Saturday, and boiled
>>>> half of them
>>>
>>> Boiled.
>>>
>>> I stop reading here.
>>>
>>> -sw
>>
>> I buy the $0.69/lb bags a lot.
>>
>> Break 'em down. Drumsticks with skin. Skinned, sometimes boned,
>> thighs. Tonight's dinner and/or the freezer. Ribs, tails, bones,
>> other misc. into the stockpot (always fresh soup here). Skin and fat
>> rendered to schmaltz i gribbenz. Nothing wasted. No boiling until
>> the stock.
>>
>> B
>
> Whole chickens have been cheap lately, as low as $.88 per lb. People
> sometimes steal the labels off of them to either stick on to more
> expensive, larger chickens or (I found that out when I called the store
> about my missing label), they stick them on more expensive packages of
> meat and the cashiers miss it.
>
> I bought one very small $.88 per lb. chicken that cost less than $3.00.
> It was under 4 lbs. I know it had a label when I took it from the bin
> but I noted when I got home, the label had been torn off and there was
> paper residue on the package so I know it did not fall off!
>
> I was watching the bagger and not paying attention to the cashier so I
> know he is the one that did it. I called the store and told them about
> it.
>
> They said it was not uncommon and hard for them to control that. I take
> advantage of sales rather than stealing. :-(
>
> I'd never even considered doing something like that!

Ad flyer came out this morning for the local Albertson's, they had whole
fryers for 49 cents per lb. Might run over and get a couple. For gumbos
and chicken and dumplings I prefer the boneless/skinless thighs.

On Apr 28, 5:37*am, Omelet > wrote:
> In article
> >,
>
>
>
>
>
> *bulka > wrote:
> > On Apr 28, 1:30*am, Sqwertz > wrote:
> > > On Tue, 27 Apr 2010 20:22:20 -0500, zxcvbob wrote:
> > > > I bought a 10 pound bag of chicken leg quarters Saturday, and boiled
> > > > half of them
>
> > > Boiled.
>
> > > I stop reading here.
>
> > > -sw
>
> > I buy the $0.69/lb bags a lot.
>
> > Break 'em down. *Drumsticks with skin. *Skinned, sometimes boned,
> > thighs. *Tonight's dinner and/or the freezer. *Ribs, tails, bones,
> > other misc. into the stockpot (always fresh soup here). *Skin and fat
> > rendered to schmaltz i gribbenz. *Nothing wasted. *No boiling until
> > the stock.
>
> > B
>
> Whole chickens have been cheap lately, as low as $.88 per lb. *People
> sometimes steal the labels off of them to either stick on to more
> expensive, larger chickens or (I found that out when I called the store
> about my missing label), they stick them on more expensive packages of
> meat and the cashiers miss it.
>
> I bought one very small $.88 per lb. chicken that cost less than $3.00. *
> It was under 4 lbs. I know it had a label when I took it from the bin
> but I noted when I got home, the label had been torn off and there was
> paper residue on the package so I know it did not fall off!
>
> I was watching the bagger and not paying attention to the cashier so I
> know he is the one that did it. *I called the store and told them about
> it.
>
> They said it was not uncommon and hard for them to control that. *I take
> advantage of sales rather than stealing. :-(
>
> I'd never even considered doing something like that!

Even if a person hadn't a shred of personal integrity, why would
anybody be foolish enough to risk getting a criminal record over a
dollar or two? Heck, there are other ways to save money. his week
I'm using a combo of coupons and special offers that mean that I am
being paid to buy a certain product.
I have a bunch of $1 off of 2 coupons, the items are 64 cents each,
and when you buy 6, the Catalina machine prints out a $3 off future
meat purchase coupon. $3.66-$3.00-$3.00= them paying me $2.34 (or
giving me that much off meat I'd buy anyway, which is the same thing)
plus I get the products free. No stealing involved. I also have a
coupon ''laundering'' system which is perfectly legal as well. I use
coupons a lot, including Entertainment ones, and also use
Restaurant.com. I buy online only when there are free shipping
offers. So easy to play the game w/o committing a crime.

> --
> Peace! Om

--Bryan

Omelet > wrote:

>In article >,
> zxcvbob > wrote:
>
>> >> I better go check on it so it doesn't burn...
>> >
>> > Pictures.
>>
>>
>> Use your imagination -- the kitchen is splattered from top to bottom
>> with chicken grease. :-P

Well, then pictures would prove you're the typical rfc slob who is
actually cooking... instead of boozeshitting.

>You don't use a splatter guard??? At the very least, I use one of those
>screen ones. They work a treat and are inexpesive!

There's no spattering with boiling chicken... he's full of booze.

On Wed, 28 Apr 2010 05:30:43 -0500, Omelet >
wrote:

..
>How goes the Job Hunt hon'? We have a $2,000 bounty here for some
>nursing positions where I work, and for night nurses, they raised the
>ante even further. <g>

I am leaving for a new contract in CA this morning. Near
Sacramento...

Christine

Christine Dabney wrote:
> On Wed, 28 Apr 2010 05:30:43 -0500, Omelet >
> wrote:
>
> .
>> How goes the Job Hunt hon'? We have a $2,000 bounty here for some
>> nursing positions where I work, and for night nurses, they raised the
>> ante even further. <g>
>
> I am leaving for a new contract in CA this morning. Near
> Sacramento...
>
> Christine

Just to put this hustle to rest a bit- Om, bonuses are for permanent
employees (usually full time at that) and not contract or agency nurses.
Christina works for an agency, not the hospital directly.
When a hospital offers bonuses they often don't get paid out until the
end of the contracted period (like a year or so down the road).

Omelet wrote:
> In article >,
> Lou Decruss > wrote:
>
>> On Tue, 27 Apr 2010 20:22:20 -0500, zxcvbob >
>> wrote:
>>
>>> I used the meat to make
>>> tamales filling (haven't made the tamales yet)
>> Slacker.
>>
>> Lou
>
> <g>
>
> I'm betting they would also make excellent Tacos or Burritos.


It has been. <g> It would have tasted better if I'd braised the
chicken instead of boiled it. I ended up with too much yummy stock
this way, and extracting most the flavor from the chicken. But I
think part of it might be that there's not enough fat left, and I
can fix that.

Bob

brooklyn1 wrote:
> Omelet > wrote:
>
>> In article >,
>> zxcvbob > wrote:
>>
>>>>> I better go check on it so it doesn't burn...
>>>> Pictures.
>>>
>>> Use your imagination -- the kitchen is splattered from top to bottom
>>> with chicken grease. :-P
>
> Well, then pictures would prove you're the typical rfc slob who is
> actually cooking... instead of boozeshitting.
>
>> You don't use a splatter guard??? At the very least, I use one of those
>> screen ones. They work a treat and are inexpesive!
>
> There's no spattering with boiling chicken... he's full of booze.
>


You're not paying attention (not that you should...) The boiled
chicken was Saturday's project that was supposed to be tamales but
didn't get that far, and is getting eaten as soft tacos. The
splattered kitchen was from pan-frying chicken legs and thighs in
the skimmed chicken fat.

Bob

"zxcvbob" > wrote in message
...

Never mind how he got it, the result is:

> I strained the fat into a pint canning jar; it's almost full to the top,
> and it's a darker yellow now than it started out.
>
> Bob

It's liquid gold, Bob, liquid gold. Keep up posted on all the good stuff you
do with it!

Felice

Felice wrote on Wed, 28 Apr 2010 11:12:33 -0400:

> Never mind how he got it, the result is:

>> I strained the fat into a pint canning jar; it's almost full to the
>> top, and it's a darker yellow now than it started out.
>>
>> Bob

> It's liquid gold, Bob, liquid gold. Keep up posted on all the good
> stuff you do with it!

Go to a store, not necessarily a completely Kosher one, and buy some
Schmaltz if you like the stuff.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On 2010-04-28 05:32:20 -0700, George Shirley said:

> For gumbos and chicken and dumplings I prefer the boneless/skinless thighs.

Are these common where you are? I've recently taken on a role as
co-chef in the kitchen after 15 years away from the game. I was looking
around for boneless thighs and found nothing at a couple of large
chains. I thought maybe white meat had evolved to the only game in town.
--
If you limit your actions in life to things that nobody can possibly
find fault with, you will not do much. -- Lewis Carroll

On 2010-04-28 08:30:45 -0700, James Silverton said:

> Go to a store, not necessarily a completely Kosher one, and buy some
> Schmaltz if you like the stuff.

I'll bite: where the hell does one buy schmaltz outside of NYC? Is
there a brand to consider somewhere in SoCal. Or have our health
"standards" precluded its sales, I wonder.
--
If you limit your actions in life to things that nobody can possibly
find fault with, you will not do much. -- Lewis Carroll

gtr wrote:
> On 2010-04-28 05:32:20 -0700, George Shirley said:
>
>> For gumbos and chicken and dumplings I prefer the boneless/skinless
>> thighs.
>
> Are these common where you are? I've recently taken on a role as co-chef
> in the kitchen after 15 years away from the game. I was looking around
> for boneless thighs and found nothing at a couple of large chains. I
> thought maybe white meat had evolved to the only game in town.

They exist, at least where I live near Boston.

I usually just take the bone out myself though. Or rather, my
husband takes the bone out.

Tracy

gtr wrote on Wed, 28 Apr 2010 12:33:23 -0700:

>> Go to a store, not necessarily a completely Kosher one, and
>> buy some Schmaltz if you like the stuff.

> I'll bite: where the hell does one buy schmaltz outside of NYC? Is
> there a brand to consider somewhere in SoCal. Or have our
> health "standards" precluded its sales, I wonder.

Can't help you on SoCal but I've actually seen it on sale in the local
Giant supermarket in their kosher section and, of course, in the two
kosher supermarkets that I know about around here. You might try
googling
kosher supermarket socal
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Wed, 28 Apr 2010 11:30:45 -0400, "James Silverton"
> wrote:

> Felice wrote on Wed, 28 Apr 2010 11:12:33 -0400:
>
>> Never mind how he got it, the result is:
>
>>> I strained the fat into a pint canning jar; it's almost full to the
>>> top, and it's a darker yellow now than it started out.
>>>
>>> Bob
>
>> It's liquid gold, Bob, liquid gold. Keep up posted on all the good
>> stuff you do with it!
>
>Go to a store, not necessarily a completely Kosher one, and buy some
>Schmaltz if you like the stuff.

Fat skimmed from atop cooking liquid is NOT schmaltz, it's garbage...
only fit to slop hogs... I save skimmed fat in my freezer to feed
wintering birds... when it's 10ºF out that fat stays solid, at that
temperature wild birds need all the fat calories they can get.

Most any stupidmarket, especially in So Cal, sells schmaltz, in jars,
usually found somewhere in the refrigerated fresh meat case but also
in the refrigerated case near where they display kosher provisions,
sometimes near the prepared horseradish... I've even seen jars of
kosher schmaltz right along side the lard... doesn't matter, folks who
keep kosher don't shop in a food store that's not entirely kosher.

gtr wrote:
> George Shirley said:
>
>> For gumbos and chicken and dumplings I prefer the boneless/skinless thighs.
>
> Are these common where you are?

At Costco they seem to have a pallet of them in the freezer section some
months but not other months. If I depend on them being there I can
easily be stuck with boneless skinless flavorless breasts. If I buy a
bag when they are there there are always plenty in the freezer. Freezer
space is too limited for us to do that regularly.

gtr > wrote:

>On 2010-04-28 05:32:20 -0700, George Shirley said:

>> For gumbos and chicken and dumplings I prefer the boneless/skinless thighs.

>Are these common where you are? I've recently taken on a role as
>co-chef in the kitchen after 15 years away from the game. I was looking
>around for boneless thighs and found nothing at a couple of large
>chains.

As a datapoint, they are common where I am, but not necessarily
there at every butcher counter every day.

Steve

gtr > wrote:

>I'll bite: where the hell does one buy schmaltz outside of NYC?

I have bought it from Saul's deli in Berkeley.

Steve

On 2010-04-28 14:18:29 -0700, brooklyn1 said:

> Fat skimmed from atop cooking liquid is NOT schmaltz, it's garbage...
> only fit to slop hogs... I save skimmed fat in my freezer to feed
> wintering birds... when it's 10ºF out that fat stays solid, at that
> temperature wild birds need all the fat calories they can get.

For those who need a new hobby, especially one that stinks up the house
in a real pleasant way, here's the details on how to make schmaltz:

http://www.sadiesalome.com/recipes/schmaltz.html

> Most any stupidmarket, especially in So Cal, sells schmaltz, in jars,
> usually found somewhere in the refrigerated fresh meat case but also
> in the refrigerated case near where they display kosher provisions,
> sometimes near the prepared horseradish... I've even seen jars of
> kosher schmaltz right along side the lard... doesn't matter, folks who
> keep kosher don't shop in a food store that's not entirely kosher.

Okay, I'll give it a shot and report back.
--
If you limit your actions in life to things that nobody can possibly
find fault with, you will not do much. -- Lewis Carroll

In article >,
George Shirley > wrote:

> Ad flyer came out this morning for the local Albertson's, they had whole
> fryers for 49 cents per lb. Might run over and get a couple. For gumbos
> and chicken and dumplings I prefer the boneless/skinless thighs.

Wow, that is an awesome price!
I'm used to paying that for hindquarters sometimes, buy not for whole
birds!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article
>,
Food Snob® > wrote:

> >
> > They said it was not uncommon and hard for them to control that. *I take
> > advantage of sales rather than stealing. :-(
> >
> > I'd never even considered doing something like that!
>
> Even if a person hadn't a shred of personal integrity, why would
> anybody be foolish enough to risk getting a criminal record over a
> dollar or two? Heck, there are other ways to save money. his week
> I'm using a combo of coupons and special offers that mean that I am
> being paid to buy a certain product.
> I have a bunch of $1 off of 2 coupons, the items are 64 cents each,
> and when you buy 6, the Catalina machine prints out a $3 off future
> meat purchase coupon. $3.66-$3.00-$3.00= them paying me $2.34 (or
> giving me that much off meat I'd buy anyway, which is the same thing)
> plus I get the products free. No stealing involved. I also have a
> coupon ''laundering'' system which is perfectly legal as well. I use
> coupons a lot, including Entertainment ones, and also use
> Restaurant.com. I buy online only when there are free shipping
> offers. So easy to play the game w/o committing a crime.
>
>
> --Bryan

I totally agree!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
Janet Baraclough > wrote:

> The message >
> from Omelet > contains these words:
>
> > Whole chickens have been cheap lately, as low as $.88 per lb. People
> > sometimes steal the labels off of them to either stick on to more
> > expensive, larger chickens or (I found that out when I called the store
> > about my missing label), they stick them on more expensive packages of
> > meat and the cashiers miss it.
>
> > I bought one very small $.88 per lb. chicken that cost less than $3.00.
> > It was under 4 lbs. I know it had a label when I took it from the bin
> > but I noted when I got home, the label had been torn off and there was
> > paper residue on the package so I know it did not fall off!
>
> > I was watching the bagger and not paying attention to the cashier so I
> > know he is the one that did it. I called the store and told them about
> > it.
>
> Sometimes cashiers work a till scam ; putting through expensive items
> on a cheaper barcode label.
> (often, on sales to friends or family of the cashier; or on cash sales).
> Employees at the point of sale, steal more from retailers, than
> shoplifters do.
> http://retailsolutionsonline.com/art...-Theft-At-The-
> POS-0001?VNETCOOKIE=NO
>
> Janet

I can believe it.
The sad thing about it is that it affects all of us.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On 4/28/2010 6:10 PM, Omelet wrote:
> In >,
> George > wrote:
>
>> Ad flyer came out this morning for the local Albertson's, they had whole
>> fryers for 49 cents per lb. Might run over and get a couple. For gumbos
>> and chicken and dumplings I prefer the boneless/skinless thighs.
>
> Wow, that is an awesome price!
> I'm used to paying that for hindquarters sometimes, buy not for whole
> birds!

I haven't seen whole chicken that cheap in years myself. I ended up with
four, they were already frozen so they're in the freezer. I will smoke
one this weekend. Spatchcock the bird and smoke it with citrus wood.

In article >,
Christine Dabney > wrote:

> On Wed, 28 Apr 2010 05:30:43 -0500, Omelet >
> wrote:
>
> .
> >How goes the Job Hunt hon'? We have a $2,000 bounty here for some
> >nursing positions where I work, and for night nurses, they raised the
> >ante even further. <g>
>
> I am leaving for a new contract in CA this morning. Near
> Sacramento...
>
> Christine

Congratulations! :-)
I know how much you love the West Coast.

How long is the contract for?
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article >,
Goomba > wrote:

> Christine Dabney wrote:
> > On Wed, 28 Apr 2010 05:30:43 -0500, Omelet >
> > wrote:
> >
> > .
> >> How goes the Job Hunt hon'? We have a $2,000 bounty here for some
> >> nursing positions where I work, and for night nurses, they raised the
> >> ante even further. <g>
> >
> > I am leaving for a new contract in CA this morning. Near
> > Sacramento...
> >
> > Christine
>
> Just to put this hustle to rest a bit- Om, bonuses are for permanent
> employees (usually full time at that) and not contract or agency nurses.

I know that sweetie. ;-)

> Christina works for an agency, not the hospital directly.

She 'splained that to me in another post, but at that point, she was
reconsidering just contract work. She just has no desire to live in
Texas.

> When a hospital offers bonuses they often don't get paid out until the
> end of the contracted period (like a year or so down the road).

Yes, they explain that in the offers...
but thanks anyway. <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
zxcvbob > wrote:

> Omelet wrote:
> > In article >,
> > Lou Decruss > wrote:
> >
> >> On Tue, 27 Apr 2010 20:22:20 -0500, zxcvbob >
> >> wrote:
> >>
> >>> I used the meat to make
> >>> tamales filling (haven't made the tamales yet)
> >> Slacker.
> >>
> >> Lou
> >
> > <g>
> >
> > I'm betting they would also make excellent Tacos or Burritos.
>
>
> It has been. <g>

;-)

> It would have tasted better if I'd braised the
> chicken instead of boiled it. I ended up with too much yummy stock
> this way, and extracting most the flavor from the chicken. But I
> think part of it might be that there's not enough fat left, and I
> can fix that.
>
> Bob

That and spices. Tacos and chicken salad are one use for any meat that
was used to make stocks!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article <201004281552595362-xxx@yyyzzz>, gtr > wrote:

> For those who need a new hobby, especially one that stinks up the house
> in a real pleasant way, here's the details on how to make schmaltz:
>
> http://www.sadiesalome.com/recipes/schmaltz.html

All well and good but I personally prefer to water render it like mom
taught me. Might not be "traditional" but it works and gets a clean,
neutral flavored product that is then suitable for either savory or
sweet use.

Mom's favorite use for rendered chicken fat was making pie crusts.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
George Shirley > wrote:

> On 4/28/2010 6:10 PM, Omelet wrote:
> > In >,
> > George > wrote:
> >
> >> Ad flyer came out this morning for the local Albertson's, they had whole
> >> fryers for 49 cents per lb. Might run over and get a couple. For gumbos
> >> and chicken and dumplings I prefer the boneless/skinless thighs.
> >
> > Wow, that is an awesome price!
> > I'm used to paying that for hindquarters sometimes, buy not for whole
> > birds!
>
> I haven't seen whole chicken that cheap in years myself. I ended up with
> four, they were already frozen so they're in the freezer. I will smoke
> one this weekend. Spatchcock the bird and smoke it with citrus wood.

Oh yeah... ;-d Please take pics!

I've roasted but have not yet smoked a spatched chicken, but I have
grilled cornish game hens that way. Works a treat!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

>
> All well and good but I personally prefer to water render it like mom
> taught me. Might not be "traditional" but it works and gets a clean,
> neutral flavored product that is then suitable for either savory or
> sweet use.
>
> Mom's favorite use for rendered chicken fat was making pie crusts.

Describe your Mum's method please, Om?
--
https://www.shop.helpforheroes.org.uk/

On 4/29/2010 5:17 AM, Omelet wrote:
> In article<EJSdnYBoNZomWkXWnZ2dnUVZ_smdnZ2d@giganews. com>,
> George > wrote:
>
>> On 4/28/2010 6:10 PM, Omelet wrote:
>>> In >,
>>> George > wrote:
>>>
>>>> Ad flyer came out this morning for the local Albertson's, they had whole
>>>> fryers for 49 cents per lb. Might run over and get a couple. For gumbos
>>>> and chicken and dumplings I prefer the boneless/skinless thighs.
>>>
>>> Wow, that is an awesome price!
>>> I'm used to paying that for hindquarters sometimes, buy not for whole
>>> birds!
>>
>> I haven't seen whole chicken that cheap in years myself. I ended up with
>> four, they were already frozen so they're in the freezer. I will smoke
>> one this weekend. Spatchcock the bird and smoke it with citrus wood.
>
> Oh yeah... ;-d Please take pics!
>
> I've roasted but have not yet smoked a spatched chicken, but I have
> grilled cornish game hens that way. Works a treat!

I don't think I have ever taken pictures of something I'm cooking. I
would have to invite Barb down here again for that. <VBG>