jmcquown wrote:
>
> I don't really want a whole chicken.

I wonder if Whole Foods sells whole chickens? Probably, but they would most
likely be organic, free range, drug free, and come with a college education.

G.

On Wed, 17 Jul 2013 22:26:45 -0400, Cheryl >
wrote:

>On 7/15/2013 9:56 PM, The Other Guy wrote:
>
>> I've developed a process for baked chicken.
>>
>> Equal parts of flour and corn meal, poultry seasoning,
>> paprika, and season salt (tablespoon or so each),
>> and sometimes add Italian seasoning. Plus pepper to taste.
>>
>> Cook 45 minutes at 400 degrees.
>
>I usually just do oven baked chicken with butter.

Why would any sane person add butter to chicken... TIAD X a
Gadzillion!!! Poultry is cooked in its own fat. Cooking poultry in
butter is like cooking pork in butter... DIS-Gusting!!! Blech!!!
Gack!!!

On Wed, 17 Jul 2013 22:06:38 -0400, Cheryl >
wrote:

>On 7/16/2013 10:23 PM, Brooklyn1 wrote:
>> On Tue, 16 Jul 2013 16:10:38 -0400, Gary > wrote:
>>
>>> Marcella Peek wrote:
>>>>
>>>> Prices vary as does quality. Husband just bought a whole chicken for us
>>>> on Sunday - it was on sale for $2.49 lb which is pretty standard where I
>>>> live for whole chicken on sale.
>>
>> WTF do you live.. I can never comprehend these people who say "where I
>> live" but never say where they live. In NY stupidmarkets I've never
>> seen whole chickens priced at more than like $1.39/lb... whole
>> roasters are typically 89¢/lb, and fryers 69¢/lb.
>>
>>> Perhaps you shop at specialy stores like TJ or WF? Whole ones
>>> go on sale here often for under $1.00 a pound. 89 cents/lb is a common sale
>>> price.
>>
>> That's much more believeable. From being here all these years I know
>> that very few people here buy whole chickens, 99% buy parts... most
>> people here are ascared to touch raw meat.
>>
>Where is here?

RFC

On 7/18/2013 8:43 AM, jmcquown wrote:
> On 7/17/2013 10:31 PM, Cheryl wrote:
>> On 7/16/2013 8:55 PM, jmcquown wrote:
>>
>>> I don't eat enough chicken to bother boning chicken thighs myself. Just
>>> an extra step when I could be doing other prep.
>>>
>>> I had two specific recipes in mind. I knew had one package already in
>>> the freezer, but needed another one for the second dinner, probably next
>>> month. That's why I noticed the price difference.
>>>
>>> Jill
>>
>> What's your go-to protein, Jill? Mine is chicken. I don't eat a lot of
>> beef or pork but this time of year I crave it more for grilling.
>>
> Pork. Beef if the price is right.
>
> Jill

I should add, I also eat a lot of fish. I absolutely adore catfish and
buy it when it is on sale. Occasionally cod goes on sale but not nearly
as often. Salmon is usually out of my price range. I do make canned
salmon patties/cakes occasionally.

Jill

On 7/18/2013 4:17 PM, Gary wrote:
> Ophelia wrote:
>>
>>>> I make chicken pie from scratch though. I don't like ready cooked chicken
>>>> in a pie.
>>>> --
>
>> lol no. I like to gently part cook the chicken , mix with cooked onions and
>> mushrooms and it finishes off in the sauce. It stays lovely and moist
>>
> I'd like to hear about the sauce you make. Recipe for that?
>
> G.
>
I'd like that, too!

Jill

In article >,
jmcquown > wrote:

> ... decreased?! I looked through the sales flyer before I went
> shopping. This wasn't listed as a sale item. Even items not mentioned
> in the flyer had shelf tags indicating they were on sale. That wasn't
> the case with boneless skinless chicken thighs.
>
> The package in the freezer is 2.8 lbs @ $3.79/lb. = $7.88.
> The new package is 2.5 lbs @ $2.49/lb. = $5.10.
>
> When I got home and was putting things away, I shifted things around in
> the freezer (FIFO). I was flabbergasted to see how much the price per
> pound had gone down! This is a good thing.
>
> Jill

People want wings, not thighs. Fools.
--
Barb,
http://www.barbschaller.com, as of April 8, 2013.

On 7/18/2013 6:12 PM, Brooklyn1 wrote:

> Why would any sane person add butter to chicken... TIAD X a
> Gadzillion!!! Poultry is cooked in its own fat. Cooking poultry in
> butter is like cooking pork in butter... DIS-Gusting!!! Blech!!!
> Gack!!!

Speaking of pork, I just got a shoulder picnic half 4.5 pounds for
$5.19. Now what to do with it. it looks very lean.

--
CAPSLOCK–Preventing Login Since 1980.

On 7/18/2013 6:16 PM, Brooklyn1 wrote:
> On Wed, 17 Jul 2013 22:06:38 -0400, Cheryl >
> wrote:
>
>> On 7/16/2013 10:23 PM, Brooklyn1 wrote:
>>> On Tue, 16 Jul 2013 16:10:38 -0400, Gary > wrote:
>>>
>>>> Marcella Peek wrote:
>>>>>
>>>>> Prices vary as does quality. Husband just bought a whole chicken for us
>>>>> on Sunday - it was on sale for $2.49 lb which is pretty standard where I
>>>>> live for whole chicken on sale.
>>>
>>> WTF do you live.. I can never comprehend these people who say "where I
>>> live" but never say where they live. In NY stupidmarkets I've never
>>> seen whole chickens priced at more than like $1.39/lb... whole
>>> roasters are typically 89¢/lb, and fryers 69¢/lb.
>>>
>>>> Perhaps you shop at specialy stores like TJ or WF? Whole ones
>>>> go on sale here often for under $1.00 a pound. 89 cents/lb is a common sale
>>>> price.
>>>
>>> That's much more believeable. From being here all these years I know
>>> that very few people here buy whole chickens, 99% buy parts... most
>>> people here are ascared to touch raw meat.
>>>
>> Where is here?
>
> RFC
>
I've never seen a sale ad from there.

--
CAPSLOCK–Preventing Login Since 1980.

On 7/18/2013 8:43 AM, jmcquown wrote:
> On 7/17/2013 10:31 PM, Cheryl wrote:
>> On 7/16/2013 8:55 PM, jmcquown wrote:
>>
>>> I don't eat enough chicken to bother boning chicken thighs myself. Just
>>> an extra step when I could be doing other prep.
>>>
>>> I had two specific recipes in mind. I knew had one package already in
>>> the freezer, but needed another one for the second dinner, probably next
>>> month. That's why I noticed the price difference.
>>>
>>> Jill
>>
>> What's your go-to protein, Jill? Mine is chicken. I don't eat a lot of
>> beef or pork but this time of year I crave it more for grilling.
>>
> Pork. Beef if the price is right.
>
> Jill

I like both of those. I just seem to be cooking either chicken or eggs
for my protein. I just bought a pork roast though. Good price and I
have to figure out what to do with 4.5 pounds of pork. I might do some
pulled pork, maybe in the crock pot or maybe on the grill. I haven't
decided yet if I'm going to cook the whole thing at once or split it up
and freeze some raw.

--
CAPSLOCK–Preventing Login Since 1980.

On 7/17/2013 5:41 PM, Roy wrote:

> This is the way Squertzies posting came through:
>
>> >I think this is my last followup to a google-poster due to line wrap
>> >
>> >problems. I don't have the patience to reformat their shit and I hate
>> >
>> >quoting obnoxiously formatted messages.
>> >
>> >
>> >
>> >Get a real newsreader, folks.
>> >
>> >
>> >
>> >-sw

Only in the google interface. It doesn't look like that for me, tbird.

--
CAPSLOCK–Preventing Login Since 1980.

"jmcquown" > wrote in message
...
> On 7/18/2013 4:17 PM, Gary wrote:
>> Ophelia wrote:
>>>
>>>>> I make chicken pie from scratch though. I don't like ready cooked
>>>>> chicken
>>>>> in a pie.
>>>>> --
>>
>>> lol no. I like to gently part cook the chicken , mix with cooked onions
>>> and
>>> mushrooms and it finishes off in the sauce. It stays lovely and moist
>>>
>> I'd like to hear about the sauce you make. Recipe for that?
>>
>> G.
>>
> I'd like that, too!

Just a regular well seasoned white sauce. The chicken, mushroom and onion
(browned) give plenty of flavour. When I said, 'finishes off in the sauce',
I meant under the pastry when it is baked.

I doubt you want my method for a white sauce but if you really do ...
--
--
http://www.helpforheroes.org.uk/shop/

"Melba's Jammin'" > wrote in message
...
> In article >,
> jmcquown > wrote:
>
>> ... decreased?! I looked through the sales flyer before I went
>> shopping. This wasn't listed as a sale item. Even items not mentioned
>> in the flyer had shelf tags indicating they were on sale. That wasn't
>> the case with boneless skinless chicken thighs.
>>
>> The package in the freezer is 2.8 lbs @ $3.79/lb. = $7.88.
>> The new package is 2.5 lbs @ $2.49/lb. = $5.10.
>>
>> When I got home and was putting things away, I shifted things around in
>> the freezer (FIFO). I was flabbergasted to see how much the price per
>> pound had gone down! This is a good thing.
>>
>> Jill
>
> People want wings, not thighs. Fools.

<g> No accounting for taste!
--
--
http://www.helpforheroes.org.uk/shop/

On 7/19/2013 4:42 AM, Ophelia wrote:
>
>
> "jmcquown" > wrote in message
> ...
>> On 7/18/2013 4:17 PM, Gary wrote:
>>> Ophelia wrote:
>>>>
>>>>>> I make chicken pie from scratch though. I don't like ready cooked
>>>>>> chicken
>>>>>> in a pie.
>>>>>> --
>>>
>>>> lol no. I like to gently part cook the chicken , mix with cooked
>>>> onions
>>>> and
>>>> mushrooms and it finishes off in the sauce. It stays lovely and moist
>>>>
>>> I'd like to hear about the sauce you make. Recipe for that?
>>>
>>> G.
>>>
>> I'd like that, too!
>
> Just a regular well seasoned white sauce. The chicken, mushroom and onion
> (browned) give plenty of flavour. When I said, 'finishes off in the
> sauce',
> I meant under the pastry when it is baked.
>
> I doubt you want my method for a white sauce but if you really do ...

I think I can figure that out.

Jill

On 7/18/2013 4:42 PM, Gary wrote:
> jmcquown wrote:
>>
>> I don't really want a whole chicken.
>
> I wonder if Whole Foods sells whole chickens? Probably, but they would most
> likely be organic, free range, drug free, and come with a college education.
>
> G.
>
What makes you think having a college education makes them drug free?

Jill

On 7/19/2013 12:34 AM, Sqwertz wrote:
> On Thu, 18 Jul 2013 23:30:02 -0400, Cheryl wrote:
>
>> On 7/17/2013 5:41 PM, Roy wrote:
>>
>>> This is the way Squertzies posting came through:
>>>
>>>>> I think this is my last followup to a google-poster due to line wrap
>>>>>
>>>>> problems. I don't have the patience to reformat their shit and I hate
>>>>>
>>>>> quoting obnoxiously formatted messages.
>>>>>
>>>>>
>>>>>
>>>>> Get a real newsreader, folks.
>>>>>
>>>>>
>>>>>
>>>>> -sw
>>
>> Only in the google interface. It doesn't look like that for me, tbird.
>
> It doesn't for me either, until I go to quote it. There are no line
> breaks in Google posts. Tbird won't wrap it correctly either. It may
> LOOK like it will, but it won't unless you manually reformat it.
>
> -sw
>
Exactamundo. I don't bother reformatting it when I reply, but having to
use the scroll bar that appears at the bottom of the screen to re-read
part of what I want to reply to ****es me off.

Jill

On 7/18/2013 6:12 PM, Brooklyn1 wrote:
> On Wed, 17 Jul 2013 22:26:45 -0400, Cheryl >
> wrote:
>
>> On 7/15/2013 9:56 PM, The Other Guy wrote:
>>
>>> I've developed a process for baked chicken.
>>>
>>> Equal parts of flour and corn meal, poultry seasoning,
>>> paprika, and season salt (tablespoon or so each),
>>> and sometimes add Italian seasoning. Plus pepper to taste.
>>>
>>> Cook 45 minutes at 400 degrees.
>>
>> I usually just do oven baked chicken with butter.
>
> Why would any sane person add butter to chicken... TIAD X a
> Gadzillion!!! Poultry is cooked in its own fat. Cooking poultry in
> butter is like cooking pork in butter... DIS-Gusting!!! Blech!!!
> Gack!!!
>
Since you're so fond of whole chickens, tell me you've never brushed a a
chicken (or turkey) with butter and at least S&P prior to roasting.

Jill

"jmcquown" > wrote in message
...
> On 7/19/2013 4:42 AM, Ophelia wrote:
>>
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 7/18/2013 4:17 PM, Gary wrote:
>>>> Ophelia wrote:
>>>>>
>>>>>>> I make chicken pie from scratch though. I don't like ready cooked
>>>>>>> chicken
>>>>>>> in a pie.
>>>>>>> --
>>>>
>>>>> lol no. I like to gently part cook the chicken , mix with cooked
>>>>> onions
>>>>> and
>>>>> mushrooms and it finishes off in the sauce. It stays lovely and
>>>>> moist
>>>>>
>>>> I'd like to hear about the sauce you make. Recipe for that?
>>>>
>>>> G.
>>>>
>>> I'd like that, too!
>>
>> Just a regular well seasoned white sauce. The chicken, mushroom and
>> onion
>> (browned) give plenty of flavour. When I said, 'finishes off in the
>> sauce',
>> I meant under the pastry when it is baked.
>>
>> I doubt you want my method for a white sauce but if you really do ...
>
> I think I can figure that out.

attagirl <g>

--
--
http://www.helpforheroes.org.uk/shop/

"jmcquown" > wrote in message
...
> On 7/18/2013 4:42 PM, Gary wrote:
>> jmcquown wrote:
>>>
>>> I don't really want a whole chicken.
>>
>> I wonder if Whole Foods sells whole chickens? Probably, but they would
>> most
>> likely be organic, free range, drug free, and come with a college
>> education.
>>
>> G.
>>
> What makes you think having a college education makes them drug free?

Well not the ones I knew anyway ... ;p

--
--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
>
> "jmcquown" > wrote in message
> ...
>> On 7/18/2013 4:42 PM, Gary wrote:
>>> jmcquown wrote:
>>>>
>>>> I don't really want a whole chicken.
>>>
>>> I wonder if Whole Foods sells whole chickens? Probably, but they would
>>> most
>>> likely be organic, free range, drug free, and come with a college
>>> education.
>>>
>>> G.
>>>
>> What makes you think having a college education makes them drug free?
>
> Well not the ones I knew anyway ... ;p
>


that would make them rarer, and thus more expensive, and thus WF material.

On Thu, 18 Jul 2013 23:24:11 -0400, Cheryl >
wrote:

>On 7/18/2013 6:16 PM, Brooklyn1 wrote:
>> On Wed, 17 Jul 2013 22:06:38 -0400, Cheryl >
>> wrote:
>>
>>> On 7/16/2013 10:23 PM, Brooklyn1 wrote:
>>>> On Tue, 16 Jul 2013 16:10:38 -0400, Gary > wrote:
>>>>
>>>>> Marcella Peek wrote:
>>>>>>
>>>>>> Prices vary as does quality. Husband just bought a whole chicken for us
>>>>>> on Sunday - it was on sale for $2.49 lb which is pretty standard where I
>>>>>> live for whole chicken on sale.
>>>>
>>>> WTF do you live.. I can never comprehend these people who say "where I
>>>> live" but never say where they live. In NY stupidmarkets I've never
>>>> seen whole chickens priced at more than like $1.39/lb... whole
>>>> roasters are typically 89¢/lb, and fryers 69¢/lb.
>>>>
>>>>> Perhaps you shop at specialy stores like TJ or WF? Whole ones
>>>>> go on sale here often for under $1.00 a pound. 89 cents/lb is a common sale
>>>>> price.
>>>>
>>>> That's much more believeable. From being here all these years I know
>>>> that very few people here buy whole chickens, 99% buy parts... most
>>>> people here are ascared to touch raw meat.
>>>>
>>> Where is here?
>>
>> RFC
>>
>I've never seen a sale ad from there.

Read it again.

On Fri, 19 Jul 2013 10:00:40 -0400, jmcquown >
wrote:

>On 7/18/2013 6:12 PM, Brooklyn1 wrote:
>> On Wed, 17 Jul 2013 22:26:45 -0400, Cheryl >
>> wrote:
>>
>>> On 7/15/2013 9:56 PM, The Other Guy wrote:
>>>
>>>> I've developed a process for baked chicken.
>>>>
>>>> Equal parts of flour and corn meal, poultry seasoning,
>>>> paprika, and season salt (tablespoon or so each),
>>>> and sometimes add Italian seasoning. Plus pepper to taste.
>>>>
>>>> Cook 45 minutes at 400 degrees.
>>>
>>> I usually just do oven baked chicken with butter.
>>
>> Why would any sane person add butter to chicken... TIAD X a
>> Gadzillion!!! Poultry is cooked in its own fat. Cooking poultry in
>> butter is like cooking pork in butter... DIS-Gusting!!! Blech!!!
>> Gack!!!
>>
>Since you're so fond of whole chickens, tell me you've never brushed a a
>chicken (or turkey) with butter and at least S&P prior to roasting.
>
>Jill

I never have, I use vegetable oil, usually olive... I don't use butter
with beef or pork either, only with seafood.

Pico Rico wrote:
>
> "Ophelia" > wrote in message
> ...
> >
> >
> > "jmcquown" > wrote in message
> > ...
> >> On 7/18/2013 4:42 PM, Gary wrote:
> >>> jmcquown wrote:
> >>>>
> >>>> I don't really want a whole chicken.
> >>>
> >>> I wonder if Whole Foods sells whole chickens? Probably, but they would
> >>> most
> >>> likely be organic, free range, drug free, and come with a college
> >>> education.
> >>>
> >>> G.
> >>>
> >> What makes you think having a college education makes them drug free?
> >
> > Well not the ones I knew anyway ... ;p
> >
>
> that would make them rarer, and thus more expensive, and thus WF material.

and thus the nickname, Whole Paycheck

G.

On 7/19/2013 2:17 PM, Brooklyn1 wrote:
> On Fri, 19 Jul 2013 10:00:40 -0400, jmcquown >
> wrote:
>
>>> Why would any sane person add butter to chicken... TIAD X a
>>> Gadzillion!!! Poultry is cooked in its own fat. Cooking poultry in
>>> butter is like cooking pork in butter... DIS-Gusting!!! Blech!!!
>>> Gack!!!
>>>
>> Since you're so fond of whole chickens, tell me you've never brushed a a
>> chicken (or turkey) with butter and at least S&P prior to roasting.
>>
>> Jill
>
> I never have, I use vegetable oil, usually olive... I don't use butter
> with beef or pork either, only with seafood.
>
Ah, but you do agree there's a need for some sort of oil to get that
nice crispy skin! I used butter when roasting whole chicken or turkey
because that's what my mother did and her mother, too. Oil wasn't used
a lot in my house growing up. Mostly for salads, and french fries.

Jill

"jmcquown" > wrote in message
...
> On 7/19/2013 2:17 PM, Brooklyn1 wrote:
>> On Fri, 19 Jul 2013 10:00:40 -0400, jmcquown >
>> wrote:
>>
>>>> Why would any sane person add butter to chicken... TIAD X a
>>>> Gadzillion!!! Poultry is cooked in its own fat. Cooking poultry in
>>>> butter is like cooking pork in butter... DIS-Gusting!!! Blech!!!
>>>> Gack!!!
>>>>
>>> Since you're so fond of whole chickens, tell me you've never brushed a a
>>> chicken (or turkey) with butter and at least S&P prior to roasting.
>>>
>>> Jill
>>
>> I never have, I use vegetable oil, usually olive... I don't use butter
>> with beef or pork either, only with seafood.
>>
> Ah, but you do agree there's a need for some sort of oil to get that nice
> crispy skin! I used butter when roasting whole chicken or turkey because
> that's what my mother did and her mother, too. Oil wasn't used a lot in
> my house growing up. Mostly for salads, and french fries.

Exactly the same when i was growing up. The only olive oil we saw, was
sold in tiny bottles in the grocery store and mainly used, (warmed up), for
ear ache! It was always butter for us and I still use it for roasting
poultry.

--
--
http://www.helpforheroes.org.uk/shop/

On 7/20/2013 10:06 AM, Ophelia wrote:
>
>
> "jmcquown" > wrote in message
> ...
>> On 7/19/2013 2:17 PM, Brooklyn1 wrote:
>>> On Fri, 19 Jul 2013 10:00:40 -0400, jmcquown >
>>> wrote:
>>>
>>>>> Why would any sane person add butter to chicken... TIAD X a
>>>>> Gadzillion!!! Poultry is cooked in its own fat. Cooking poultry in
>>>>> butter is like cooking pork in butter... DIS-Gusting!!! Blech!!!
>>>>> Gack!!!
>>>>>
>>>> Since you're so fond of whole chickens, tell me you've never brushed
>>>> a a
>>>> chicken (or turkey) with butter and at least S&P prior to roasting.
>>>>
>>>> Jill
>>>
>>> I never have, I use vegetable oil, usually olive... I don't use butter
>>> with beef or pork either, only with seafood.
>>>
>> Ah, but you do agree there's a need for some sort of oil to get that
>> nice crispy skin! I used butter when roasting whole chicken or turkey
>> because that's what my mother did and her mother, too. Oil wasn't
>> used a lot in my house growing up. Mostly for salads, and french fries.
>
> Exactly the same when i was growing up. The only olive oil we saw, was
> sold in tiny bottles in the grocery store and mainly used, (warmed up),
> for ear ache! It was always butter for us and I still use it for
> roasting poultry.
>
I don't think my mother *ever* bought olive oil. She used what was
generally called "vegetable oil" for oil & vinegar type salad dressings.
Also for deep frying, which she didn't do often. Butter was always
used on roasted chicken or turkey.

Jill

On Sat, 20 Jul 2013 12:25:26 -0400, jmcquown >
wrote:

> On 7/20/2013 10:06 AM, Ophelia wrote:
> >
> >
> > "jmcquown" > wrote in message
> > ...
> >
> > Exactly the same when i was growing up. The only olive oil we saw, was
> > sold in tiny bottles in the grocery store and mainly used, (warmed up),
> > for ear ache! It was always butter for us and I still use it for
> > roasting poultry.
> >
> I don't think my mother *ever* bought olive oil. She used what was
> generally called "vegetable oil" for oil & vinegar type salad dressings.
> Also for deep frying, which she didn't do often. Butter was always
> used on roasted chicken or turkey.
>
Mine either. I remember not liking it as a kid and now I know it was
probably rancid. It seems like we couldn't count on olive oil to be
fresh only a few years ago. Thankfully the Mediterranean diet became
popular and people started using it enough that we can be assured it's
fresh when we buy it. I plow through OO so fast there's no way it
would go stale at my house.


--
Food is an important part of a balanced diet.

On 7/20/2013 9:43 AM, jmcquown wrote:

> Ah, but you do agree there's a need for some sort of oil to get that
> nice crispy skin! I used butter when roasting whole chicken or turkey
> because that's what my mother did and her mother, too. Oil wasn't used
> a lot in my house growing up. Mostly for salads, and french fries.

It's not worth even asking him. I sure don't waste my precious time.

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CAPSLOCK–Preventing Login Since 1980.