On Fri, 23 Sep 2016 08:58:47 -0700, "Cheri" >
wrote:

>
>"Jeßus" > wrote in message
.. .
>> On Fri, 23 Sep 2016 00:47:22 -0500, Sqwertz >
>> wrote:
>>
>>>On Fri, 23 Sep 2016 01:09:37 -0400, jmcquown wrote:
>>>
>>>> On 9/22/2016 9:48 PM, Sqwertz wrote:
>>>>> On Thu, 22 Sep 2016 19:48:40 -0400, jmcquown wrote:
>>>>>
>>>>> You spent $5.89 for chicken breast?!?!? (They went on sale today for
>>>>> a mere $4.49 - still way too expensive).
>>>>>
>>>> Actually, no. I spent $7 for the chicken cutlets. What's the big deal?
>>>
>>>I meant $5.89 a POUND. That's expensve sondiering you could have cut
>>>them yourself for 1/3rd the price.
>>
>> I don't use chicken breast, but if I did I wouldn't pay less than
>> AUD$7.50 per pound (USD$5.73) for it.
>
>I bought two whole Foster Farms chickens for .79 a pound yesterday. They
>were large so the breasts are too. In CA they passed laws not too long ago
>that poultry farmers follow, with inspections. The price at the store has
>nothing to do with how they are raised, it just means that particular store,
>Smart and Final, has them on sale this week.
>
>https://www.fosterfarms.com/because-...aha-certified/
>
>Cheri

The Tops Market in town has skinless boneless chicken breasts and
thighs at $1.79/lb this week.

"Ophelia" > wrote in message
...
> "Cheri" wrote in message ...
>
>
> "Gary" > wrote in message
> ...
>> Cheri wrote:
>>>
>>> I bought two whole Foster Farms chickens for .79 a pound yesterday. They
>>> were large so the breasts are too. In CA they passed laws not too long
>>> ago
>>> that poultry farmers follow, with inspections. The price at the store
>>> has
>>> nothing to do with how they are raised, it just means that particular
>>> store,
>>> Smart and Final, has them on sale this week.
>>
>> Perdue Oven Stuffer Roasters here for $0.69 per pound (with store
>> coupon) until next Wednesday. I'll probably buy one and split it right
>> in half for 2 eaual halves. One for the freezer and one right into the
>> oven. yum.
>
> Sounds good, and good price.
>
> Cheri
>
> =============
>
> It sounds as though you buy whole chickens too) I always do and when
> get it home I cut it up myself. Much cheaper way

Raised on a poultry ranch, I don't believe I've ever bought an entire cut up
chicken.

Cheri

"Brooklyn1" > wrote in message

> The Tops Market in town has skinless boneless chicken breasts and
> thighs at $1.79/lb this week.

That is a good price for skinless boneless. I hope you are planning on
buying a lot, especially the thighs.

Cheri

"dsi1" wrote in message
...

On Friday, September 23, 2016 at 7:29:51 AM UTC-10, Ophelia wrote:
> "Cheri" wrote in message ...
>
>
> "Gary" > wrote in message
> ...
> > Cheri wrote:
> >>
> >> I bought two whole Foster Farms chickens for .79 a pound yesterday.
> >> They
> >> were large so the breasts are too. In CA they passed laws not too long
> >> ago
> >> that poultry farmers follow, with inspections. The price at the store
> >> has
> >> nothing to do with how they are raised, it just means that particular
> >> store,
> >> Smart and Final, has them on sale this week.
> >
> > Perdue Oven Stuffer Roasters here for $0.69 per pound (with store
> > coupon) until next Wednesday. I'll probably buy one and split it right
> > in half for 2 eaual halves. One for the freezer and one right into the
> > oven. yum.
>
> Sounds good, and good price.
>
> Cheri
>
> =============
>
> It sounds as though you buy whole chickens too) I always do and when
> get
> it home I cut it up myself. Much cheaper way
>
>
>
> --
> http://www.helpforheroes.org.uk

I used to do that back in the old days. I could save some dough by cutting
up a chicken myself. I enjoyed doing it too. These days, a whole chicken
could cost over 12 bucks. That's past my tipping point of under $7. I
stopped buying whole chicken about the time that Windows XP came out.
Coincidence? I think not.






========

LOL

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

"Cheri" wrote in message ...


"Ophelia" > wrote in message
...
> "Cheri" wrote in message ...
>
>
> "Gary" > wrote in message
> ...
>> Cheri wrote:
>>>
>>> I bought two whole Foster Farms chickens for .79 a pound yesterday. They
>>> were large so the breasts are too. In CA they passed laws not too long
>>> ago
>>> that poultry farmers follow, with inspections. The price at the store
>>> has
>>> nothing to do with how they are raised, it just means that particular
>>> store,
>>> Smart and Final, has them on sale this week.
>>
>> Perdue Oven Stuffer Roasters here for $0.69 per pound (with store
>> coupon) until next Wednesday. I'll probably buy one and split it right
>> in half for 2 eaual halves. One for the freezer and one right into the
>> oven. yum.
>
> Sounds good, and good price.
>
> Cheri
>
> =============
>
> It sounds as though you buy whole chickens too) I always do and when
> get it home I cut it up myself. Much cheaper way

Raised on a poultry ranch, I don't believe I've ever bought an entire cut up
chicken.

Cheri

==============

Ok I wasn't raised on a poultry ranch but I prefer to do most things
from scratch anyway)




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

On 2016-09-23 1:02 PM, dsi1 wrote:
> On Friday, September 23, 2016 at 6:21:23 AM UTC-10, Gary wrote:
>> sf wrote:

>> First time ever for me. Just bought a jar and tasted 3 of them.
>> Interesting taste. I'll use them in the future as appropriate. IE,
>> they won't go to waste.
>
> Mostly, capers function as garnish. It's tough to get excited about
> garnish. My wife likes them a lot. She must see something in them
> that I don't. I like it on top of tuna salad. I also like them rolled
> with anchovies because they're so damned cute. Rolling anchovies
> around capers must the the world's most depressing job though.
>

Get a piece of dark bread, spreed it generously with cream cheese, lay a
piece of lox on top, add some thinly sliced onion and a couple capers.

On 9/23/2016 3:46 PM, Dave Smith wrote:
> On 2016-09-23 1:02 PM, dsi1 wrote:
>> On Friday, September 23, 2016 at 6:21:23 AM UTC-10, Gary wrote:
>
>>> First time ever for me. Just bought a jar and tasted 3 of them.
>>> Interesting taste. I'll use them in the future as appropriate. IE,
>>> they won't go to waste.
>>
>> Mostly, capers function as garnish. It's tough to get excited about
>> garnish. My wife likes them a lot. She must see something in them
>> that I don't. I like it on top of tuna salad. I also like them rolled
>> with anchovies because they're so damned cute. Rolling anchovies
>> around capers must the the world's most depressing job though.
>>
>
> Get a piece of dark bread, spreed it generously with cream cheese, lay a
> piece of lox on top, add some thinly sliced onion and a couple capers.

Just to be clear, I never said I don't like capers. I did say I use
them sparingly.

Jill

On 9/23/2016 11:15 AM, Gary wrote:
> jmcquown wrote:
>>
>> You'll likely be surprised by the price of pickled flower buds.
>>
>> Jill
>
> I bought a jar this morning. Reeses - $3.29 for a 3.5oz jar. I've never
> tried them before so this will be a learning experience.
>
Hope you enjoy them. A few capers go a long way. <G>

The other thing I bought to go with the chicken picatta and noodles with
a parmesan cream sauce (aka Alfredo) was buttered artichoke bottoms.

You think the heart is the best part of an artichoke? Nope, the
richest, tastiest part of an artichoke is right by the stem.

Jill

On 9/23/2016 12:33 PM, Brooklyn1 wrote:
> On Fri, 23 Sep 2016 08:30:31 -0400, Gary > wrote:
>
>> jmcquown wrote:
>>>
>>> On 9/22/2016 9:49 PM, Sqwertz wrote:
>>>> On Thu, 22 Sep 2016 19:48:40 -0400, jmcquown wrote:
>>>>
>>>>> It's too easy to go too heavy handed on the capers. To me, the lemon
>>>>> makes the dish. The pickled flower buds are garnish.
>>>>
>>>> Rinse the capers before using. You can also soak them in water for a
>>>> few minutes.
>>>>
>>>> =sw
>>>>
>>> Duh... this isn't the first time I've made any sort of dish with capers.
>>> Veal, fish, chicken. Sheesh, all I did was say don't be heavy handed
>>> with them.
>>
>> Well you did say that you don't care much for them. So do you still use
>> a bit of them anyway. I've never had a caper in my 63 years. I've got
>> them on my grocery list for today. I might give them a try if not too
>> expensive. Or maybe I'll wait at least until I try a recipe the calls
>> for them.
>
> I've never bought capers other than in a tin of rolled anchovy.
>
I've never bought anchovies.

Jill

On 9/23/2016 4:04 PM, jmcquown wrote:
> On 9/23/2016 11:15 AM, Gary wrote:
>> jmcquown wrote:
>>>
>>> You'll likely be surprised by the price of pickled flower buds.
>>>
>>> Jill
>>
>> I bought a jar this morning. Reeses - $3.29 for a 3.5oz jar. I've never
>> tried them before so this will be a learning experience.
>>
> Hope you enjoy them. A few capers go a long way. <G>
>
> The other thing I bought to go with the chicken picatta and noodles with
> a parmesan cream sauce (aka Alfredo) was buttered artichoke bottoms.
>
> You think the heart is the best part of an artichoke? Nope, the
> richest, tastiest part of an artichoke is right by the stem.
>
> Jill

Wow, I wrote that wrong! I did not *buy* "buttered" artichoke bottoms.
I bought canned artichoke bottoms, drained and heated them and tossed
them with butter.

Jill

On Friday, September 23, 2016 at 9:46:17 AM UTC-10, Dave Smith wrote:
> On 2016-09-23 1:02 PM, dsi1 wrote:
> > On Friday, September 23, 2016 at 6:21:23 AM UTC-10, Gary wrote:
> >> sf wrote:
>
> >> First time ever for me. Just bought a jar and tasted 3 of them.
> >> Interesting taste. I'll use them in the future as appropriate. IE,
> >> they won't go to waste.
> >
> > Mostly, capers function as garnish. It's tough to get excited about
> > garnish. My wife likes them a lot. She must see something in them
> > that I don't. I like it on top of tuna salad. I also like them rolled
> > with anchovies because they're so damned cute. Rolling anchovies
> > around capers must the the world's most depressing job though.
> >
>
> Get a piece of dark bread, spreed it generously with cream cheese, lay a
> piece of lox on top, add some thinly sliced onion and a couple capers.

Holy smokes! That sounds great - except for the part about placing a couple of capers on top. I'd put at least 5 on there, maybe even 8.

On Fri, 23 Sep 2016 11:17:46 -0500, Sqwertz >
wrote:

>On Fri, 23 Sep 2016 17:12:18 +1000, Jeßus wrote:
>
>> On Fri, 23 Sep 2016 01:56:34 -0500, Sqwertz >
>> wrote:
>>
>>>On Fri, 23 Sep 2016 16:16:57 +1000, Jeßus wrote:
>>>
>>>> On Fri, 23 Sep 2016 01:08:45 -0500, Sqwertz >
>>>> wrote:
>>>>
>>>>>On Fri, 23 Sep 2016 16:05:11 +1000, Jeßus wrote:
>>>>>
>>>>>> On Fri, 23 Sep 2016 00:47:22 -0500, Sqwertz >
>>>>>> wrote:
>>>>>>
>>>>>>>On Fri, 23 Sep 2016 01:09:37 -0400, jmcquown wrote:
>>>>>>>
>>>>>>>> On 9/22/2016 9:48 PM, Sqwertz wrote:
>>>>>>>>> On Thu, 22 Sep 2016 19:48:40 -0400, jmcquown wrote:
>>>>>>>>>
>>>>>>>>> You spent $5.89 for chicken breast?!?!? (They went on sale today for
>>>>>>>>> a mere $4.49 - still way too expensive).
>>>>>>>>>
>>>>>>>> Actually, no. I spent $7 for the chicken cutlets. What's the big deal?
>>>>>>>
>>>>>>>I meant $5.89 a POUND. That's expensve sondiering you could have cut
>>>>>>>them yourself for 1/3rd the price.
>>>>>>
>>>>>> I don't use chicken breast, but if I did I wouldn't pay less than
>>>>>> AUD$7.50 per pound (USD$5.73) for it.
>>>>>
>>>>>She is not buying overpriced
>>>>
>>>> You can't produce chicken meat humanely and sell it for that retail
>>>> price.
>>>
>>>Yeah, yeah, blah, blah. Every time the price of chicken subject comes
>>>along why do we have to go through this?
>>
>> It's not every time the price is discussed.
>> Besides, why then do we have to go through your defence of additives
>> and chemical ingredients?
>>
>>>95% of us eat CAFO chicken.
>>>Your choice and what you buy has nothing to do with this conversation.
>>
>> So I'm not allowed to comment on what I like here?
>
>It makes you sound like a pompous asshole, Bruce.

LOL, you can talk You even criticise Victor for his FAQ.

On Fri, 23 Sep 2016 08:58:47 -0700, "Cheri" >
wrote:

>
>"Jeßus" > wrote in message
.. .
>> On Fri, 23 Sep 2016 00:47:22 -0500, Sqwertz >
>> wrote:
>>
>>>On Fri, 23 Sep 2016 01:09:37 -0400, jmcquown wrote:
>>>
>>>> On 9/22/2016 9:48 PM, Sqwertz wrote:
>>>>> On Thu, 22 Sep 2016 19:48:40 -0400, jmcquown wrote:
>>>>>
>>>>> You spent $5.89 for chicken breast?!?!? (They went on sale today for
>>>>> a mere $4.49 - still way too expensive).
>>>>>
>>>> Actually, no. I spent $7 for the chicken cutlets. What's the big deal?
>>>
>>>I meant $5.89 a POUND. That's expensve sondiering you could have cut
>>>them yourself for 1/3rd the price.
>>
>> I don't use chicken breast, but if I did I wouldn't pay less than
>> AUD$7.50 per pound (USD$5.73) for it.
>
>I bought two whole Foster Farms chickens for .79 a pound yesterday. They
>were large so the breasts are too. In CA they passed laws not too long ago
>that poultry farmers follow, with inspections. The price at the store has
>nothing to do with how they are raised, it just means that particular store,
>Smart and Final, has them on sale this week.
>
>https://www.fosterfarms.com/because-...aha-certified/

Yep, it can always be on sale of course.

On Fri, 23 Sep 2016 15:57:04 -0500, Sqwertz >
wrote:

>On Sat, 24 Sep 2016 06:21:45 +1000, Jeßus wrote:
>
>> LOL, you can talk You even criticise Victor for his FAQ.
>
>I made fun of it once because it's old as dirt, very outdated, does
>not complement the current group, and has been posted 500+ times.
>Mine was probably the first comment on it in 8-10 years.
>
>It deserves a dramatic shot in the heart using a bow and a long, sharp
>meat skewer.

<shrug> I view it as inoffensive and kinda nostalgic to see a FAQ
posted occasionally.

On 2016-09-23 4:18 PM, dsi1 wrote:

>> Get a piece of dark bread, spreed it generously with cream cheese,
>> lay a piece of lox on top, add some thinly sliced onion and a
>> couple capers.
>
> Holy smokes! That sounds great - except for the part about placing a
> couple of capers on top. I'd put at least 5 on there, maybe even 8.
>

That would work for me. I like the taste and texture of capers. It
actually surprises me that someone would not like them. I can understand
them not wanting too many in a dish, but not the not liking them at all.
I generally put only a few on these, and BTW... I usually make them on
2 inch square pieces of bread. People who don't like capers can hold
them on an angle and the capers will accidentally roll off, and then the
people who really like them can pick them up and put the dropped capers
on their lox.

On Fri, 23 Sep 2016 17:08:33 -0500, Sqwertz >
wrote:

>On Sat, 24 Sep 2016 07:01:52 +1000, Jeßus wrote:
>
>> On Fri, 23 Sep 2016 15:57:04 -0500, Sqwertz >
>> wrote:
>>
>>>On Sat, 24 Sep 2016 06:21:45 +1000, Jeßus wrote:
>>>
>>>> LOL, you can talk You even criticise Victor for his FAQ.
>>>
>>>I made fun of it once because it's old as dirt, very outdated, does
>>>not complement the current group, and has been posted 500+ times.
>>>Mine was probably the first comment on it in 8-10 years.
>>>
>>>It deserves a dramatic shot in the heart using a bow and a long, sharp
>>>meat skewer.
>>
>> <shrug> I view it as inoffensive and kinda nostalgic to see a FAQ
>> posted occasionally.
>
>I didn't indicate that I thought it was offensive. It even pre-dated
>your arrival here. It recommends a brand of condensed and/or
>evaporated milk that hasn't existed for 20 years. That's the one that
>sticks in my head the most, along with a bunch of terms that really
>aren't used anymore. But I only glanced at it for 5 minutes before I
>commented on it last month. I'm sure I could pick at it to death (no
>surprise to anyone there).

Fair enough then, Victor should consider updating it. I confess to not
having read it in detail.

On Friday, September 23, 2016 at 12:03:17 PM UTC-10, Dave Smith wrote:
> On 2016-09-23 4:18 PM, dsi1 wrote:
>
> >> Get a piece of dark bread, spreed it generously with cream cheese,
> >> lay a piece of lox on top, add some thinly sliced onion and a
> >> couple capers.
> >
> > Holy smokes! That sounds great - except for the part about placing a
> > couple of capers on top. I'd put at least 5 on there, maybe even 8.
> >
>
> That would work for me. I like the taste and texture of capers. It
> actually surprises me that someone would not like them. I can understand
> them not wanting too many in a dish, but not the not liking them at all.
> I generally put only a few on these, and BTW... I usually make them on
> 2 inch square pieces of bread. People who don't like capers can hold
> them on an angle and the capers will accidentally roll off, and then the
> people who really like them can pick them up and put the dropped capers
> on their lox.

That's very good. You've turned something that could be seen as a negative and turned it into a positive thing.

On Fri, 23 Sep 2016 11:09:23 -0700, "Cheri" >
wrote:

>
>"Brooklyn1" > wrote in message
>
>> The Tops Market in town has skinless boneless chicken breasts and
>> thighs at $1.79/lb this week.
>
>That is a good price for skinless boneless. I hope you are planning on
>buying a lot, especially the thighs.
>
>Cheri

I buy the breasts but for dark meat I buy whole chickens... simply
because other than the cats I'm the only one who eats the dark meat.

"Brooklyn1" > wrote in message
...
> On Fri, 23 Sep 2016 11:09:23 -0700, "Cheri" >
> wrote:
>
>>
>>"Brooklyn1" > wrote in message
>>
>>> The Tops Market in town has skinless boneless chicken breasts and
>>> thighs at $1.79/lb this week.
>>
>>That is a good price for skinless boneless. I hope you are planning on
>>buying a lot, especially the thighs.
>>
>>Cheri
>
> I buy the breasts but for dark meat I buy whole chickens... simply
> because other than the cats I'm the only one who eats the dark meat.

I like them both, but thighs are much more versatile IMO. However, if one
doesn't like dark meat whole chickens would make more sense than an entire
pack of thighs.

Cheri

On Saturday, September 24, 2016 at 2:24:13 AM UTC-4, Cheri wrote:
> "Brooklyn1" > wrote in message
> ...
> > On Fri, 23 Sep 2016 11:09:23 -0700, "Cheri" >
> > wrote:
> >
> >>
> >>"Brooklyn1" > wrote in message
> >>
> >>> The Tops Market in town has skinless boneless chicken breasts and
> >>> thighs at $1.79/lb this week.
> >>
> >>That is a good price for skinless boneless. I hope you are planning on
> >>buying a lot, especially the thighs.
> >>
> >>Cheri
> >
> > I buy the breasts but for dark meat I buy whole chickens... simply
> > because other than the cats I'm the only one who eats the dark meat.
>
> I like them both, but thighs are much more versatile IMO. However, if one
> doesn't like dark meat whole chickens would make more sense than an entire
> pack of thighs.

If one really doesn't like dark meat, an entire pack of breasts would
make more sense than a whole chicken.

My only use for dark meat is to make stock. I buy whatever is cheapest;
whole chickens, leg quarters, packs of thighs, packs of drumsticks.

Nowadays, when we want turkey, a week beforehand I buy some inexpensive
dark meat pieces, roast them, and turn them into a very reduced stock.
That way we have gravy to go along with the roast turkey breast.

Cindy Hamilton

On Fri, 23 Sep 2016 10:55:14 -0700 (PDT), dsi1 >
wrote:

> I used to do that back in the old days. I could save some dough by cutting up a chicken myself. I enjoyed doing it too. These days, a whole chicken could cost over 12 bucks. That's past my tipping point of under $7. I stopped buying whole chicken about the time that Windows XP came out. Coincidence? I think not.

I think we're in the same boat. The price of chicken went up enough
that I decided it was worth the expense to buy just the cuts of
chicken I actually like instead of the entire thing and figuring out
what to do with what I don't like (the white meat).

That said, I think it was Cheri who mentioned that Smart & Final had
Foster Farms whole chicken on sale for 79 cents a pound, which is as
cheap as it gets here. I was out and about yesterday looking for Koji
rice, so I called them thinking it would be at least 10 cents a pound
more (because real estate is more expensive here) - but it was 79
cents there too. Surprise, surprise! There were only 3 in the case,
so I picked the biggest one - 5 lbs.

I didn't find the Koji rice. I have one more place to check before I
resort to the internet, but in the mean time - I found a store that
stocks maltose, rice wine (not sake/beer), calamansi juice, bao flour,
a motherlode of Patak's curry pastes (I bought 3) and stewing chicken.
The chicken is frozen, but I don't care. They also sell pork, beef,
chicken and probably lamb in those paper thin slices - plus chicken
that looks like it was ground inside the store. I hate buying any
ground meat that comes to the store prepackaged. Nasty stuff.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Fri, 23 Sep 2016 08:58:47 -0700, "Cheri" >
wrote:

>
> I bought two whole Foster Farms chickens for .79 a pound yesterday. They
> were large so the breasts are too. In CA they passed laws not too long ago
> that poultry farmers follow, with inspections. The price at the store has
> nothing to do with how they are raised, it just means that particular store,
> Smart and Final, has them on sale this week.
>
> https://www.fosterfarms.com/because-...aha-certified/
>
>
Thanks for mentioning the FF sale at Smart & Final. I was out and
about yesterday, so I called to confirm the price and put it on my
list of stores to visit. I will definitely spatchcock it to cook, not
sure what I'll do with it yet - but Jacques Pepin's mustard crusted
chicken has been calling my name lately.
http://www.seriouseats.com/recipes/2...en-recipe.html

--
I love cooking with wine.
Sometimes I even put it in the food.

Brooklyn1 wrote:
> I
> prefer them seasoned, lightly breaded, and fried.... sometimes just
> dusted with seasoned flour. Left overs don't last long, they make
> great sandwiches:
> http://i66.tinypic.com/2mk5ug.jpg

OK Sheldon. You win the dish of the year award, imo.
That platter of cooked looks so darn good to me.
What seasoning did you use? :-D

dsi1 wrote:
>
> Gary wrote:
> > First time ever for me. Just bought a jar and tasted 3 of them.
> > Interesting taste. I'll use them in the future as appropriate. IE, they
> > won't go to waste.
>
> Mostly, capers function as garnish. It's tough to get excited about garnish.

LOL! True.

> My wife likes them a lot. She must see something in them that I don't. I like it on top of tuna salad.

That sounds interesting. Now that I have them, I need to learn what to
use them with. Tuna salad sounds worth trying.


>I also like them rolled with anchovies because they're so damned cute. Rolling anchovies around capers must the the world's most depressing job though.

I would think the anchovies would cancel out any caper taste.

Anyway, I heard of ant-other job thats sounds even more depressing or at
least highly boring....

Sheldon talked about cooking large for many, many people. He said...
don't count eggs, just keep on breaking them until you fill a gallon
jug. arrgghh. Oh man, it's got to take at least 100 eggs to fill a
gallon (and probably more). I would hate that job.

sf wrote:
>
> I didn't find the Koji rice. I have one more place to check before I
> resort to the internet, but in the mean time - I found a store that
> stocks maltose, rice wine (not sake/beer), calamansi juice, bao flour,
> a motherlode of Patak's curry pastes (I bought 3) and stewing chicken.
> The chicken is frozen, but I don't care. They also sell pork, beef,
> chicken and probably lamb in those paper thin slices - plus chicken
> that looks like it was ground inside the store. I hate buying any
> ground meat that comes to the store prepackaged. Nasty stuff.

30,000 pins and counting. hehehh

Did you buy Patak's vindaloo sauce? That's hot. Oph would hate that.

"sf" > wrote in message
...
> On Fri, 23 Sep 2016 08:58:47 -0700, "Cheri" >
> wrote:
>
>>
>> I bought two whole Foster Farms chickens for .79 a pound yesterday. They
>> were large so the breasts are too. In CA they passed laws not too long
>> ago
>> that poultry farmers follow, with inspections. The price at the store has
>> nothing to do with how they are raised, it just means that particular
>> store,
>> Smart and Final, has them on sale this week.
>>
>> https://www.fosterfarms.com/because-...aha-certified/
>>
>>
> Thanks for mentioning the FF sale at Smart & Final. I was out and
> about yesterday, so I called to confirm the price and put it on my
> list of stores to visit. I will definitely spatchcock it to cook, not
> sure what I'll do with it yet - but Jacques Pepin's mustard crusted
> chicken has been calling my name lately.
> http://www.seriouseats.com/recipes/2...en-recipe.html

YW and yes, great price. I like to spacthcock them often too, very
versatile. I like to rub mine with a finely ground mixture of fennel, bay
leaves, and coriander before roasting. That JP recipe sounds very good.

Cheri

On Sat, 24 Sep 2016 10:48:39 -0400, Gary > wrote:

> sf wrote:
> >
> > I didn't find the Koji rice. I have one more place to check before I
> > resort to the internet, but in the mean time - I found a store that
> > stocks maltose, rice wine (not sake/beer), calamansi juice, bao flour,
> > a motherlode of Patak's curry pastes (I bought 3) and stewing chicken.
> > The chicken is frozen, but I don't care. They also sell pork, beef,
> > chicken and probably lamb in those paper thin slices - plus chicken
> > that looks like it was ground inside the store. I hate buying any
> > ground meat that comes to the store prepackaged. Nasty stuff.
>
> 30,000 pins and counting. hehehh
>

Yes. They rack up quickly when I'm on a recipe hunt.
> Did you buy Patak's vindaloo sauce? That's hot. Oph would hate that.

No - I already have their "hot" (which isn't very hot) curry paste, so
I bought the Madras this time - also Biryani and Tikka Masala. I'm
usually a scratch cook, but Indian food requires more than I have
already and don't want to buy, so I'm fine with using a paste.

Another fun item, was a tiny 200 ml box of coconut milk. Sometimes I
want just a little, but don't want to figure out what to do with the
rest of the can. Problem solved.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sat, 24 Sep 2016 09:25:03 -0700, "Cheri" >
wrote:

>
> "sf" > wrote in message
> ...
> > On Fri, 23 Sep 2016 08:58:47 -0700, "Cheri" >
> > wrote:
> >
> >>
> >> I bought two whole Foster Farms chickens for .79 a pound yesterday. They
> >> were large so the breasts are too. In CA they passed laws not too long
> >> ago
> >> that poultry farmers follow, with inspections. The price at the store has
> >> nothing to do with how they are raised, it just means that particular
> >> store,
> >> Smart and Final, has them on sale this week.
> >>
> >> https://www.fosterfarms.com/because-...aha-certified/
> >>
> >>
> > Thanks for mentioning the FF sale at Smart & Final. I was out and
> > about yesterday, so I called to confirm the price and put it on my
> > list of stores to visit. I will definitely spatchcock it to cook, not
> > sure what I'll do with it yet - but Jacques Pepin's mustard crusted
> > chicken has been calling my name lately.
> > http://www.seriouseats.com/recipes/2...en-recipe.html
>
> YW and yes, great price. I like to spacthcock them often too, very
> versatile. I like to rub mine with a finely ground mixture of fennel, bay
> leaves, and coriander before roasting. That JP recipe sounds very good.
>

Your mixture sounds interesting, I absolutely adore fennel seeds and
coriander. Do you whiz it up in your coffee grinder?

Came across another recipe this morning that sounded interesting, but
I'll wait until I have chicken parts. The whole bird deserves
something more special.
http://rasamalaysia.com/ginger-garlic-baked-chicken/2/


--
I love cooking with wine.
Sometimes I even put it in the food.

On Sat, 24 Sep 2016 10:46:50 -0400, Gary > wrote:

>Brooklyn1 wrote:
>> I
>> prefer them seasoned, lightly breaded, and fried.... sometimes just
>> dusted with seasoned flour. Left overs don't last long, they make
>> great sandwiches:
>> http://i66.tinypic.com/2mk5ug.jpg
>
>OK Sheldon. You win the dish of the year award, imo.
>That platter of cooked looks so darn good to me.
>What seasoning did you use? :-D

Usually a blend, Penzeys Italian herbs, but will contain granulated
garlic, ground black/white pepper, MSG. sometimes paprika... whatever
strikes me at the moment. Penzys new Tuscan Sunset blend is superb, I
like it better than their Italian blend as it contains no rosemary
which to me like toilet deodorizer... I use it for salad dressing.
https://www.penzeys.com/online-catal...-24/p-319/pd-s

"sf" > wrote in message
...
> On Sat, 24 Sep 2016 09:25:03 -0700, "Cheri" >
> wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Fri, 23 Sep 2016 08:58:47 -0700, "Cheri" >
>> > wrote:
>> >
>> >>
>> >> I bought two whole Foster Farms chickens for .79 a pound yesterday.
>> >> They
>> >> were large so the breasts are too. In CA they passed laws not too long
>> >> ago
>> >> that poultry farmers follow, with inspections. The price at the store
>> >> has
>> >> nothing to do with how they are raised, it just means that particular
>> >> store,
>> >> Smart and Final, has them on sale this week.
>> >>
>> >> https://www.fosterfarms.com/because-...aha-certified/
>> >>
>> >>
>> > Thanks for mentioning the FF sale at Smart & Final. I was out and
>> > about yesterday, so I called to confirm the price and put it on my
>> > list of stores to visit. I will definitely spatchcock it to cook, not
>> > sure what I'll do with it yet - but Jacques Pepin's mustard crusted
>> > chicken has been calling my name lately.
>> > http://www.seriouseats.com/recipes/2...en-recipe.html
>>
>> YW and yes, great price. I like to spacthcock them often too, very
>> versatile. I like to rub mine with a finely ground mixture of fennel, bay
>> leaves, and coriander before roasting. That JP recipe sounds very good.
>>
>
> Your mixture sounds interesting, I absolutely adore fennel seeds and
> coriander. Do you whiz it up in your coffee grinder?
>
> Came across another recipe this morning that sounded interesting, but
> I'll wait until I have chicken parts. The whole bird deserves
> something more special.
> http://rasamalaysia.com/ginger-garlic-baked-chicken/2/

I whiz it up in the spice grinder that came with the Bamix stick mixer, it
works really well so I haven't had a need for a coffee grinder, but if I
didn't have that, I would have a coffee grinder. That recipe looks so good
too. I love almost anything with ginger and garlic.

Cheri

On 2016-09-24 1:41 PM, sf wrote:

> Yes. They rack up quickly when I'm on a recipe hunt.
>> Did you buy Patak's vindaloo sauce? That's hot. Oph would hate that.
>
> No - I already have their "hot" (which isn't very hot) curry paste, so
> I bought the Madras this time - also Biryani and Tikka Masala. I'm
> usually a scratch cook, but Indian food requires more than I have
> already and don't want to buy, so I'm fine with using a paste.
>
> Another fun item, was a tiny 200 ml box of coconut milk. Sometimes I
> want just a little, but don't want to figure out what to do with the
> rest of the can. Problem solved.
>
You can get the packages of coconut milk powder that you mix with hot
water and make as much or as little as you want. It works for a lot of
Indian and Thai dishes that use coconut milk. Most of the dished I make
call for a cup of coconut milk. I hate wasting the canned stuff so I buy
envelops of powdered. I found it easier to deal with than the more
solid stuff that comes in blocks (wrapped).

On Sat, 24 Sep 2016 10:47:37 -0700, sf > wrote:


>
>Came across another recipe this morning that sounded interesting, but
>I'll wait until I have chicken parts. The whole bird deserves
>something more special.
>http://rasamalaysia.com/ginger-garlic-baked-chicken/2/

that does sound good and I have everything here. I'm just going to
have to use thighs because I can't stand drumsticks.
Janet US

On Sat, 24 Sep 2016 14:38:26 -0400, Dave Smith
> wrote:

> You can get the packages of coconut milk powder that you mix with hot
> water and make as much or as little as you want. It works for a lot of
> Indian and Thai dishes that use coconut milk. Most of the dished I make
> call for a cup of coconut milk. I hate wasting the canned stuff so I buy
> envelops of powdered. I found it easier to deal with than the more
> solid stuff that comes in blocks (wrapped).

You're the first to mention it. I've never heard of (or seen) coconut
milk sold any way other than liquid.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sat, 24 Sep 2016 12:41:36 -0600, Janet B >
wrote:

> On Sat, 24 Sep 2016 10:47:37 -0700, sf > wrote:
>
>
> >
> >Came across another recipe this morning that sounded interesting, but
> >I'll wait until I have chicken parts. The whole bird deserves
> >something more special.
> >http://rasamalaysia.com/ginger-garlic-baked-chicken/2/
>
> that does sound good and I have everything here. I'm just going to
> have to use thighs because I can't stand drumsticks.

Drumsticks are okay for certain purposes, like mahogany chicken - but
I prefer thighs too. Let me know what you think if you make the
recipe!


--
I love cooking with wine.
Sometimes I even put it in the food.

On Sat, 24 Sep 2016 13:51:38 -0700, sf > wrote:

>On Sat, 24 Sep 2016 14:38:26 -0400, Dave Smith
> wrote:
>
>> You can get the packages of coconut milk powder that you mix with hot
>> water and make as much or as little as you want. It works for a lot of
>> Indian and Thai dishes that use coconut milk. Most of the dished I make
>> call for a cup of coconut milk. I hate wasting the canned stuff so I buy
>> envelops of powdered. I found it easier to deal with than the more
>> solid stuff that comes in blocks (wrapped).
>
>You're the first to mention it. I've never heard of (or seen) coconut
>milk sold any way other than liquid.

I've seen it in the supermarkets here.

On 2016-09-24 4:54 PM, sf wrote:
> On Sat, 24 Sep 2016 12:41:36 -0600, Janet B >
> wrote:

>> that does sound good and I have everything here. I'm just going to
>> have to use thighs because I can't stand drumsticks.
>
> Drumsticks are okay for certain purposes, like mahogany chicken - but
> I prefer thighs too. Let me know what you think if you make the
> recipe!


I may be biased because I like chicken drumsticks. When I make Tandoori
chicken I use legs, and the combination of thighs and drumsticks works
quite well.

In article >,
says...
>
> On Sat, 24 Sep 2016 14:38:26 -0400, Dave Smith
> > wrote:
>
> > You can get the packages of coconut milk powder that you mix with hot
> > water and make as much or as little as you want. It works for a lot of
> > Indian and Thai dishes that use coconut milk. Most of the dished I make
> > call for a cup of coconut milk. I hate wasting the canned stuff so I buy
> > envelops of powdered. I found it easier to deal with than the more
> > solid stuff that comes in blocks (wrapped).
>
> You're the first to mention it. I've never heard of (or seen) coconut
> milk sold any way other than liquid.

The blocks are used a lot in Indonesian cooking and are called santan
there.

On 2016-09-24 4:51 PM, sf wrote:
> On Sat, 24 Sep 2016 14:38:26 -0400, Dave Smith
> > wrote:
>
>> You can get the packages of coconut milk powder that you mix with hot
>> water and make as much or as little as you want. It works for a lot of
>> Indian and Thai dishes that use coconut milk. Most of the dished I make
>> call for a cup of coconut milk. I hate wasting the canned stuff so I buy
>> envelops of powdered. I found it easier to deal with than the more
>> solid stuff that comes in blocks (wrapped).
>
> You're the first to mention it. I've never heard of (or seen) coconut
> milk sold any way other than liquid.
>


I confess that it was an accident. I bought what I thought was a tetra
box of liquid milk, but it turned out to be a solid chunk that could be
cut up, chunked and dissolved in hot water. I discovered the envelopes
of the softer and more easily dissolved powder only about a year ago.
They were originally only in one store, but I recently found them in
another grocery store. You pour the contents of the envelope into a
measuring cup and add boiling water to make a cup. I never use less than
a cup, so that works out well. I just have to remember that step one of
the prep is to mix the coconut milk so it will be cooled in time to add
lemon or lime juice and zest (if used) and the fish sauce without
worrying about the heat.

On Sat, 24 Sep 2016 18:02:40 -0400, Dave Smith
> wrote:

>On 2016-09-24 4:54 PM, sf wrote:
>> On Sat, 24 Sep 2016 12:41:36 -0600, Janet B >
>> wrote:
>
>>> that does sound good and I have everything here. I'm just going to
>>> have to use thighs because I can't stand drumsticks.
>>
>> Drumsticks are okay for certain purposes, like mahogany chicken - but
>> I prefer thighs too. Let me know what you think if you make the
>> recipe!
>
>
>I may be biased because I like chicken drumsticks. When I make Tandoori
>chicken I use legs, and the combination of thighs and drumsticks works
>quite well.

Agree, which is why my favourite cut of chicken is what is called
'Maryland' in Australia - basically the leg and thigh in one piece.
(note: this is NOT the recipe known as chicken Maryland).
Lately I've been buying them and boning them out and using them that
way, sometimes with the skin left on.

On 9/24/2016 9:21 AM, sf wrote:
> I think we're in the same boat. The price of chicken went up enough
> that I decided it was worth the expense to buy just the cuts of
> chicken I actually like instead of the entire thing and figuring out
> what to do with what I don't like (the white meat).

I don't particularly care for white meat so buying a whole chicken
doesn't make sense.

Sure, I could have bought chicken breasts and sliced them into "cutlets"
myself but I chose to save myself a step. Who knew it would cause such
a ruckus?

I'm sorry you didn't find the rice you were looking for. Good deal on
the chicken, even if it was a whole chicken.

An aside, I finally found pearled barley. Seems I can find ten
different types/brands of quinoa but I had to really hunt to find
pearled barley. They had it buried on a bottom shelf.

Jill