The local butcher shops get their skinless chicken breasts in already
skinned, presumably by recent immigrants in places like Arkansas. But
where the heck do those skins end up, in pet food? I'd be happy to
buy them. I adore fried chicken skin. Someone suggested buying
chicken backs, and using everything but the skins for stock.

--Bryan

On Jul 25, 3:12*pm, Food Snob® > wrote:
> The local butcher shops get their skinless chicken breasts in already
> skinned, presumably by recent immigrants in places like Arkansas. *But
> where the heck do those skins end up, in pet food? *I'd be happy to
> buy them. *I adore fried chicken skin. *Someone suggested buying
> chicken backs, and using everything but the skins for stock.
>
> --Bryan

What's you BP run, Bryan?

John Kuthe...

On Jul 25, 4:12*pm, Food Snob® > wrote:
> The local butcher shops get their skinless chicken breasts in already
> skinned, presumably by recent immigrants in places like Arkansas. *But
> where the heck do those skins end up, in pet food? *I'd be happy to
> buy them. *I adore fried chicken skin. *Someone suggested buying
> chicken backs, and using everything but the skins for stock.
>
> --Bryan

Don't you ever buy drumsticks or thighs and remove the skin? I always
seem to have an abundance of chicken skin for some seagulls who come
around looking for em.

I am not sure your cardiologist would smile at a great intake of fried
chicken skins, by the way. : ))

"Food Snob®" > wrote in message
...
> The local butcher shops get their skinless chicken breasts in already
> skinned, presumably by recent immigrants in places like Arkansas. But
> where the heck do those skins end up, in pet food? I'd be happy to
> buy them. I adore fried chicken skin. Someone suggested buying
> chicken backs, and using everything but the skins for stock.
>
> --Bryan
>
>
I believe I've seen chicken skin at Ranch 99, the Chinese supermarket chain.

Kent

On Jul 25, 3:44*pm, Kalmia > wrote:
> On Jul 25, 4:12*pm, Food Snob® > wrote:
>
> > The local butcher shops get their skinless chicken breasts in already
> > skinned, presumably by recent immigrants in places like Arkansas. *But
> > where the heck do those skins end up, in pet food? *I'd be happy to
> > buy them. *I adore fried chicken skin. *Someone suggested buying
> > chicken backs, and using everything but the skins for stock.
>
> > --Bryan
>
> Don't you ever buy drumsticks or thighs and remove the skin? *I always
> seem to have an abundance of chicken skin for some seagulls who come
> around looking for em.

No, I prefer to enjoy chicken drumsticks.
>
> I am not sure your cardiologist would smile at a great intake of fried
> chicken skins, by the way. : ))

You and my good friend Mr. Kuthe can both GFY.

--Bryan

On Jul 25, 8:22*pm, Food Snob® > wrote:
> On Jul 25, 3:44*pm, Kalmia > wrote:
>
> > On Jul 25, 4:12*pm, Food Snob® > wrote:
>
> > > The local butcher shops get their skinless chicken breasts in already
> > > skinned, presumably by recent immigrants in places like Arkansas. *But
> > > where the heck do those skins end up, in pet food? *I'd be happy to
> > > buy them. *I adore fried chicken skin. *Someone suggested buying
> > > chicken backs, and using everything but the skins for stock.
>
> > > --Bryan
>
> > Don't you ever buy drumsticks or thighs and remove the skin? *I always
> > seem to have an abundance of chicken skin for some seagulls who come
> > around looking for em.
>
> No, I prefer to enjoy chicken drumsticks.
>
>
>
> > I am not sure your cardiologist would smile at a great intake of fried
> > chicken skins, by the way. : ))
>
> You and my good friend Mr. Kuthe can both GFY.
>
> --Bryan

HTN: The Silent Killer!Primarily asymptomatic, increased risks stroke,
renal problems.

I own a sphygmomanometer (and can spell it too, first time, no spell
check!) and stethoscopes!

John Kuthe...

John Kuthe wrote:

> HTN: The Silent Killer!Primarily asymptomatic, increased risks stroke,
> renal problems.
>
> I own a sphygmomanometer (and can spell it too, first time, no spell
> check!) and stethoscopes!
>
> John Kuthe...

and a student nurse with a little knowledge can be a dangerous thing. Or
just annoying. It varies.

On Jul 25, 9:08*pm, Goomba > wrote:
> John Kuthe wrote:
> > HTN: The Silent Killer!Primarily asymptomatic, increased risks stroke,
> > renal problems.
>
> > I own a sphygmomanometer (and can spell it too, first time, no spell
> > check!) and stethoscopes!
>
> > John Kuthe...
>
> and a student nurse with a little knowledge can be a dangerous thing. Or
> just annoying. It varies.

I can take a bloody blood pressure. I've done it dozens of times. And
I'm in school which means I'm probably more immediately familiar with
much of the current research on medical conditions than some nurses
who have been working for years. Not all but some.

Look up HTN in any reputable medical text and see what it can lead to.


John Kuthe...

In article >,
Goomba > wrote:

> John Kuthe wrote:
>
> > HTN: The Silent Killer!Primarily asymptomatic, increased risks stroke,
> > renal problems.
> >
> > I own a sphygmomanometer (and can spell it too, first time, no spell
> > check!) and stethoscopes!
> >
> > John Kuthe...
>
> and a student nurse with a little knowledge can be a dangerous thing. Or
> just annoying. It varies.

One of my minor peeves is nurses who try to impress patients by using
fancy words. The real beginners don't do this, because it's fresh in
their minds that they didn't know these words not long ago. The
experienced nurses don't do this, because patients either ignore what
they say, or ask them to explain it anyway, so they might as well
explain it in a way that can be understood the first time. The precise
and brief medical terms are a powerful tool for communicating, but only
when both parties have the background to understand.

In the above, HTN is not part of my normal vocabulary. The word "renal"
is simply an adjective for "kidney". Perhaps it is more precise, but if
so, that's lost on me. Certainly, "renal problems" is no shorter than
"kidney problems". When the nurse checks my blood pressure using a
machine, they don't have to use the word "sphygmomanometer".

--
Dan Abel
Petaluma, California USA

On Sun, 25 Jul 2010 17:32:11 -0700, "Kent" > wrote:

>
> "Food Snob®" > wrote in message
> ...
> > The local butcher shops get their skinless chicken breasts in already
> > skinned, presumably by recent immigrants in places like Arkansas. But
> > where the heck do those skins end up, in pet food? I'd be happy to
> > buy them. I adore fried chicken skin. Someone suggested buying
> > chicken backs, and using everything but the skins for stock.
> >
> > --Bryan
> >
> >
> I believe I've seen chicken skin at Ranch 99, the Chinese supermarket chain.
>
I was there today. I saw chicken feet, boneless/skinless chicken
thighs, frozen stewing hens, sliced pork belly and even took a picture
of their oysters in net bags for Steve Pope, but I didn't notice
packaged chicken skins.

--

Forget the health food. I need all the preservatives I can get.

"sf" > wrote in message
...
> On Sun, 25 Jul 2010 17:32:11 -0700, "Kent" > wrote:
>
>>
>> "Food Snob®" > wrote in message
>> ...
>> > The local butcher shops get their skinless chicken breasts in already
>> > skinned, presumably by recent immigrants in places like Arkansas. But
>> > where the heck do those skins end up, in pet food? I'd be happy to
>> > buy them. I adore fried chicken skin. Someone suggested buying
>> > chicken backs, and using everything but the skins for stock.
>> >
>> > --Bryan
>> >
>> >
>> I believe I've seen chicken skin at Ranch 99, the Chinese supermarket
>> chain.
>>
> I was there today. I saw chicken feet, boneless/skinless chicken
> thighs, frozen stewing hens, sliced pork belly and even took a picture
> of their oysters in net bags for Steve Pope, but I didn't notice
> packaged chicken skins.
>
> --
Having said the above, I'm guess I'm not aware of any Chinese dishes that
contain chicken skin. I wonder, however, did you check frozen items?

Kent

Kent wrote:

> Having said the above, I'm guess I'm not aware of any Chinese dishes that
> contain chicken skin. I wonder, however, did you check frozen items?

There's a Chinese recipe for a cucumber salad with chicken skin; I might
have posted it here before. It's in the book by Craig Claiborne and Virginia
Lee.

Bob

I wrote:

> There's a Chinese recipe for a cucumber salad with chicken skin; I might
> have posted it here before. It's in the book by Craig Claiborne and
> Virginia Lee.

Yep: http://groups.google.com/group/rec.f...5c294ff0ad1ebb

Bob

On Mon, 26 Jul 2010 03:44:25 -0700, "Kent" > wrote:

> Having said the above, I'm guess I'm not aware of any Chinese dishes that
> contain chicken skin. I wonder, however, did you check frozen items?

I did look though the frozen foods, but not very closely. I've been
taking skin off chicken and rendering the fat lately (one of these
days, I'm going to make *real* chopped chicken liver). I wish I had a
dog, so I could feed the skin to it because the browned skin does look
tasty... but it goes into the garbage.

--

Forget the health food. I need all the preservatives I can get.

On Mon, 26 Jul 2010 09:36:03 -0700, "Bob Terwilliger"
> wrote:

> I wrote:
>
> > There's a Chinese recipe for a cucumber salad with chicken skin; I might
> > have posted it here before. It's in the book by Craig Claiborne and
> > Virginia Lee.
>
> Yep: http://groups.google.com/group/rec.f...5c294ff0ad1ebb
>
Gag. Boiled chicken skins? No thanks. Tree ears aren't the greatest
"fungus" in the world either. They're tasty, but chewy. Not for the
faint of heart.

--

Forget the health food. I need all the preservatives I can get.

On Jul 25, 1:12*pm, Food Snob® > wrote:
> The local butcher shops get their skinless chicken breasts in already
> skinned, presumably by recent immigrants in places like Arkansas. *But
> where the heck do those skins end up, in pet food? *I'd be happy to
> buy them. *I adore fried chicken skin. *Someone suggested buying
> chicken backs, and using everything but the skins for stock.

1. Buy whole chickens
2. Split and skin the breasts
3. Render the chicken fat
4. Fry the skins.
5. Jewish chicarrones!

spamtrap1888 wrote:
> On Jul 25, 1:12 pm, Food Snob® > wrote:
>> The local butcher shops get their skinless chicken breasts in already
>> skinned, presumably by recent immigrants in places like Arkansas. But
>> where the heck do those skins end up, in pet food? I'd be happy to
>> buy them. I adore fried chicken skin. Someone suggested buying
>> chicken backs, and using everything but the skins for stock.
>
> 1. Buy whole chickens
> 2. Split and skin the breasts
> 3. Render the chicken fat
> 4. Fry the skins.
> 5. Jewish chicarrones!


6. Line up a good cardiologist.

gloria p

On Jul 26, 4:24*pm, "gloria.p" > wrote:
> spamtrap1888 wrote:
> > On Jul 25, 1:12 pm, Food Snob® > wrote:
> >> The local butcher shops get their skinless chicken breasts in already
> >> skinned, presumably by recent immigrants in places like Arkansas. *But
> >> where the heck do those skins end up, in pet food? *I'd be happy to
> >> buy them. *I adore fried chicken skin. *Someone suggested buying
> >> chicken backs, and using everything but the skins for stock.
>
> > 1. Buy whole chickens
> > 2. Split and skin the breasts
> > 3. Render the chicken fat
> > 4. Fry the skins.
> > 5. Jewish chicarrones!
>
> 6. Line up a good cardiologist.
>
> gloria p

Hence my question to Bryan of "What does your blood pressure run?"

John Kuthe...

On Jul 26, 2:24*pm, "gloria.p" > wrote:
> spamtrap1888 wrote:
> > On Jul 25, 1:12 pm, Food Snob® > wrote:
> >> The local butcher shops get their skinless chicken breasts in already
> >> skinned, presumably by recent immigrants in places like Arkansas. *But
> >> where the heck do those skins end up, in pet food? *I'd be happy to
> >> buy them. *I adore fried chicken skin. *Someone suggested buying
> >> chicken backs, and using everything but the skins for stock.
>
> > 1. Buy whole chickens
> > 2. Split and skin the breasts
> > 3. Render the chicken fat
> > 4. Fry the skins.
> > 5. Jewish chicarrones!
>
> 6. Line up a good cardiologist.

Why?

Chicken fat is the olive oil of animal fats.

In article >,
sf > wrote:

> Tree ears aren't the greatest
> "fungus" in the world either. They're tasty, but chewy. Not for the
> faint of heart.

Wood Ear mushrooms are high on the allergen lists too.
It's the only food I've ever eaten that made my face break out in Hives.

It was most unsightly and unpleasant. :-(
--
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 Jul 26, 7:07*pm, spamtrap1888 > wrote:
> On Jul 26, 2:24*pm, "gloria.p" > wrote:
>
> > spamtrap1888 wrote:
> > > On Jul 25, 1:12 pm, Food Snob® > wrote:
> > >> The local butcher shops get their skinless chicken breasts in already
> > >> skinned, presumably by recent immigrants in places like Arkansas. *But
> > >> where the heck do those skins end up, in pet food? *I'd be happy to
> > >> buy them. *I adore fried chicken skin. *Someone suggested buying
> > >> chicken backs, and using everything but the skins for stock.
>
> > > 1. Buy whole chickens
> > > 2. Split and skin the breasts
> > > 3. Render the chicken fat
> > > 4. Fry the skins.
> > > 5. Jewish chicarrones!

A. You have lots of leftover skinless breasts.
B. It's healthier if you fry them in peanut oil rather than rendered
chicken fat.
C. It's nice to salt and pepper the skins first, and let the pepper
stay on for a while to flavor the skins nicely.
>
> > 6. Line up a good cardiologist.
>
> Why?
>
> Chicken fat is the olive oil of animal fats.

Gloria can join John and Kalmia in the list of folks who can go F---
themselves.

--Bryan

On Jul 26, 9:34*pm, Food Snob® > wrote:
> On Jul 26, 7:07*pm, spamtrap1888 > wrote:
>
> > On Jul 26, 2:24*pm, "gloria.p" > wrote:
>
> > > spamtrap1888 wrote:
> > > > On Jul 25, 1:12 pm, Food Snob® > wrote:
> > > >> The local butcher shops get their skinless chicken breasts in already
> > > >> skinned, presumably by recent immigrants in places like Arkansas. *But
> > > >> where the heck do those skins end up, in pet food? *I'd be happy to
> > > >> buy them. *I adore fried chicken skin. *Someone suggested buying
> > > >> chicken backs, and using everything but the skins for stock.
>
> > > > 1. Buy whole chickens
> > > > 2. Split and skin the breasts
> > > > 3. Render the chicken fat
> > > > 4. Fry the skins.
> > > > 5. Jewish chicarrones!
>
> A. *You have lots of leftover skinless breasts.
> B. *It's healthier if you fry them in peanut oil rather than rendered
> chicken fat.
> C. *It's nice to salt and pepper the skins first, and let the pepper
> stay on for a while to flavor the skins nicely.
>
>
>
> > > 6. Line up a good cardiologist.
>
> > Why?
>
> > Chicken fat is the olive oil of animal fats.
>
> Gloria can join John and Kalmia in the list of folks who can go F---
> themselves.
>
> --Bryan

I double dog dare you to let me take your blood pressure, Bryan! ;-)

John Kuthe...

On Jul 25, 1:12*pm, Food Snob® > wrote:
> The local butcher shops get their skinless chicken breasts in already
> skinned, presumably by recent immigrants in places like Arkansas. *But
> where the heck do those skins end up, in pet food? *I'd be happy to
> buy them. *I adore fried chicken skin. *Someone suggested buying
> chicken backs, and using everything but the skins for stock.
>
> --Bryan

I was surfing tv last evening and on the Cooking Channel was a show
about unusual foods......they showed a restaurant that makes a CLT.
With crispy chicken skin intstead of bacon.

It looked yummy.

They don't fry it, they spread the chicken skins on a baking sheet and
bake them till they are crispy. There's enough
natural fat in the skins to crisp them up and brown them nicely.

I'm gong to save up some chicken skins and try it.

On Sun, 25 Jul 2010 13:12:14 -0700 (PDT), Food Snob®
> wrote:

>The local butcher shops get their skinless chicken breasts in already
>skinned, presumably by recent immigrants in places like Arkansas. But
>where the heck do those skins end up, in pet food? I'd be happy to
>buy them. I adore fried chicken skin. Someone suggested buying
>chicken backs, and using everything but the skins for stock.
>

There must be a butcher *somewhere* within your area who skin their
own chooks and will sell the skin to you? The g/f frequently makes
crispy chicken skins (bought from her local butcher)... well worth
doing. It's delicious

On Jul 28, 9:51*pm, Jeßus > wrote:
> On Sun, 25 Jul 2010 13:12:14 -0700 (PDT), Food Snob®
>
> > wrote:
> >The local butcher shops get their skinless chicken breasts in already
> >skinned, presumably by recent immigrants in places like Arkansas. *But
> >where the heck do those skins end up, in pet food? *I'd be happy to
> >buy them. *I adore fried chicken skin. *Someone suggested buying
> >chicken backs, and using everything but the skins for stock.
>
> There must be a butcher *somewhere* within your area who skin their
> own chooks and will sell the skin to you? The g/f frequently makes
> crispy chicken skins (bought from her local butcher)... well worth
> doing. It's delicious

All of them I've approached so far get in their skinless chicken
already skinless. I'm going back on Atkins soon, so no flour on the
chicken.

--Bryan