Roast lemon pepper chicken (I roasted it; on sale at Cub this week for
$3, half the cost of a rotisseried one. Couldn't have been any easier
to cook.); a baked sweet potato for me, roasted white potato chunks for
Rob; mongo mixed greens, etc. salad with fat-free Catalina dressing on
top (I prefer the olive oil and balsamic drizzles that I do); couscous
(mmmmm, fiber!) for me and green peas for Rob. And 9 Abdallah's pectin
spice flavor jelly beans for 'sert. Too bad the chicken's so salty.

There you have it.
--
-Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

On Thu 24 Mar 2005 07:46:15p, Melba's Jammin' wrote in rec.food.cooking:

> Roast lemon pepper chicken (I roasted it; on sale at Cub this week for
> $3, half the cost of a rotisseried one. Couldn't have been any easier
> to cook.); a baked sweet potato for me, roasted white potato chunks for
> Rob; mongo mixed greens, etc. salad with fat-free Catalina dressing on
> top (I prefer the olive oil and balsamic drizzles that I do); couscous
> (mmmmm, fiber!) for me and green peas for Rob. And 9 Abdallah's pectin
> spice flavor jelly beans for 'sert. Too bad the chicken's so salty.
>
> There you have it.

Sounds good, but you cooked the chicken, so why was it so salty?

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In article >, Wayne Boatwright
> wrote:

> On Thu 24 Mar 2005 07:46:15p, Melba's Jammin' wrote in rec.food.cooking:
>
> > Roast lemon pepper chicken (I roasted it; on sale at Cub this week for
> > $3, half the cost of a rotisseried one. Couldn't have been any easier
> > to cook.); a baked sweet potato for me, roasted white potato chunks for
> > Rob; mongo mixed greens, etc. salad with fat-free Catalina dressing on
> > top (I prefer the olive oil and balsamic drizzles that I do); couscous
> > (mmmmm, fiber!) for me and green peas for Rob. And 9 Abdallah's pectin
> > spice flavor jelly beans for 'sert. Too bad the chicken's so salty.
> >
> > There you have it.
>
> Sounds good, but you cooked the chicken, so why was it so salty?

Whoops, sorry for the confusion -- it was a pre-seasoned number -- Lemon
Pepper by Gold 'n' Plump -- do you have that brand out there? Maybe
it's a local thing. I believe that Gold 'n' Plump are the birdies on
the deli rotisseries around here. They had a Mesquite seasoned one,
too, but I'm not fond of mesquite -- and I think they're all salty
regardless of 'flavored' or not.
--
-Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

On Thu 24 Mar 2005 08:42:51p, Melba's Jammin' wrote in rec.food.cooking:

> In article >, Wayne Boatwright
> > wrote:
>
>> On Thu 24 Mar 2005 07:46:15p, Melba's Jammin' wrote in
>> rec.food.cooking:
>>
>> > Roast lemon pepper chicken (I roasted it; on sale at Cub this week
>> > for $3, half the cost of a rotisseried one. Couldn't have been any
>> > easier to cook.); a baked sweet potato for me, roasted white potato
>> > chunks for Rob; mongo mixed greens, etc. salad with fat-free Catalina
>> > dressing on top (I prefer the olive oil and balsamic drizzles that I
>> > do); couscous (mmmmm, fiber!) for me and green peas for Rob. And 9
>> > Abdallah's pectin spice flavor jelly beans for 'sert. Too bad the
>> > chicken's so salty.
>> >
>> > There you have it.
>>
>> Sounds good, but you cooked the chicken, so why was it so salty?
>
> Whoops, sorry for the confusion -- it was a pre-seasoned number -- Lemon
> Pepper by Gold 'n' Plump -- do you have that brand out there? Maybe
> it's a local thing. I believe that Gold 'n' Plump are the birdies on
> the deli rotisseries around here. They had a Mesquite seasoned one,
> too, but I'm not fond of mesquite -- and I think they're all salty
> regardless of 'flavored' or not.

Oh, I see. Maybe they brined them as well as seasoned them. I've never
seen that brand out here, but I have to admit I've never looked too
closely. We do have the rotisseried chickens in most stores, but I've
never noticed the brand. I've bought a few and they are pretty good, if a
little salty. But, then, I like salt. <g>

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Barb wrote:

> Roast lemon pepper chicken (I roasted it; on sale at Cub this week for
> $3, half the cost of a rotisseried one. Couldn't have been any easier
> to cook.); a baked sweet potato for me, roasted white potato chunks for
> Rob; mongo mixed greens, etc. salad with fat-free Catalina dressing on
> top (I prefer the olive oil and balsamic drizzles that I do); couscous
> (mmmmm, fiber!) for me and green peas for Rob. And 9 Abdallah's pectin
> spice flavor jelly beans for 'sert. Too bad the chicken's so salty.

Must have been a good night for roast chicken; I roasted one, too.
Butterflied and brined with salt, sugar, and Old Bay seasoning. While the
chicken was busy sucking in the salt, I made a pseudo-stuffing of bread,
black pepper, lemon zest, and garlic. After the bird had been in the brine
for three hours (I didn't have to work today), I stuffed the bread mixture
under the skin, then roasted over a bed of olive-oil-drizzled onions at
350°F until it reached an internal temp of 165°F. While it was roasting, I
made Dimitri's recipe for asparagus with bacon and balsamic vinegar. (I am
*hugely* indebted to Dimitri for this; it was very good.) Since the oven
was at 350° already, I also made corn pudding, following another recipe from
this NG. (Google says it was posted by Karen in November of 2003. Thanks,
Karen!) When the chicken was done roasting, I let it rest while I deglazed
the pan with chicken stock, scraping up all the now-caramelized onions.
After the liquid had reduced a bit, I added a slurry of cornstarch and
half-and-half and brought it back to a boil to thicken it. I used that as a
kind of chunky gravy for the chicken and stuffing.

So dinner was:

Asparagus with bacon and balsamic vinegar
Corn pudding
Stuffed-skin Old Bay/Lemon chicken with caramelized onion cream gravy

It took a while to get dinner on the table (mainly because of the brining
and roasting times), but there wasn't really much cooking effort involved;
I'll probably make that same menu for company sometime -- although I'd make
a dessert for company! I didn't feel the need for dessert tonight, probably
because the corn pudding and the gravy were both a bit on the sweet side.

Bob

In article >, "Bob"
> wrote:
> Must have been a good night for roast chicken; I roasted one, too.
> While it was roasting, I made Dimitri's recipe for
> asparagus with bacon and balsamic vinegar. (I am *hugely* indebted to
> Dimitri for this; it was very good.) Since the oven was at 350°
> already, I also made corn pudding, following another recipe from this
> NG. (Google says it was posted by Karen in November of 2003. Thanks,
> Karen!)
> So dinner was:
>
> Asparagus with bacon and balsamic vinegar
> Corn pudding
> Stuffed-skin Old Bay/Lemon chicken with caramelized onion cream gravy
>
> It took a while to get dinner on the table (mainly because of the
> brining and roasting times), but there wasn't really much cooking
> effort involved; I'll probably make that same menu for company
> sometime -- although I'd make a dessert for company! I didn't feel
> the need for dessert tonight, probably because the corn pudding and
> the gravy were both a bit on the sweet side.

> Bob

Well, you could have reposted the Corn Pudding recipe if it was so good.
At least your description of source was good enough to find it easily.
:-)

CORN PUDDING (posted to r.f.cooking by Karen 11/22/03)

1 1-lb. can creamed corn
1 1-lb. can whole corn (do not drain)
8 oz. sour cream
1/2 cup oil (do not double if making a double recipe - add just "a tad
more")
1/4 cup sugar
2 eggs
1 box Jiffy corn muffin mix

Mix all ingredients together. *Bake at 350°, uncovered, 45 minutes or
until done.

Question: Is this anything like the corn sidedish that Mexican
restaurants serve? There's a chain outfit that has it--and I can't
remember the name.
--
-Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article >, Wayne Boatwright
> wrote:

> On Thu 24 Mar 2005 08:42:51p, Melba's Jammin' wrote in rec.food.cooking:
>
> > In article >, Wayne Boatwright
> > > wrote:
> >
> >> On Thu 24 Mar 2005 07:46:15p, Melba's Jammin' wrote in
> >> rec.food.cooking:
> >>
> >> > Roast lemon pepper chicken (I roasted it; on sale at Cub this
> >> > week for $3, half the cost of a rotisseried one. Couldn't have
> >> > been any easier to cook.); Too bad the chicken's so salty.

> >> > There you have it.

> >> Sounds good, but you cooked the chicken, so why was it so salty?

> > Whoops, sorry for the confusion -- it was a pre-seasoned number -- Lemon
> > Pepper by Gold 'n' Plump -- do you have that brand out there? Maybe
> > it's a local thing. I believe that Gold 'n' Plump are the birdies on
> > the deli rotisseries around here. They had a Mesquite seasoned one,
> > too, but I'm not fond of mesquite -- and I think they're all salty
> > regardless of 'flavored' or not.

> Oh, I see. Maybe they brined them as well as seasoned them.

Brined? Heh! That'd be "12% solution" injected. From the label:
"Solution Ingredient: Water, salt, sodium phosphate and natural
flavoring. Coated with Seasoning: black pepper, salt, sugar, dehydrated
lemon peel, dehydrated garlic, dehydrated onion, spices, citric acid,
modified food starch to prevent caking, and natural lemon flavoring."
--
-Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

On Fri 25 Mar 2005 07:01:49a, Melba's Jammin' wrote in rec.food.cooking:

> In article >, Wayne Boatwright
> > wrote:
>
>> On Thu 24 Mar 2005 08:42:51p, Melba's Jammin' wrote in
>> rec.food.cooking:
>>
>> > In article >, Wayne
>> > Boatwright > wrote:
>> >
>> >> On Thu 24 Mar 2005 07:46:15p, Melba's Jammin' wrote in
>> >> rec.food.cooking:
>> >>
>> >> > Roast lemon pepper chicken (I roasted it; on sale at Cub this
>> >> > week for $3, half the cost of a rotisseried one. Couldn't have
>> >> > been any easier to cook.); Too bad the chicken's so salty.
>
>> >> > There you have it.
>
>> >> Sounds good, but you cooked the chicken, so why was it so salty?
>
>> > Whoops, sorry for the confusion -- it was a pre-seasoned number --
>> > Lemon Pepper by Gold 'n' Plump -- do you have that brand out there?
>> > Maybe it's a local thing. I believe that Gold 'n' Plump are the
>> > birdies on the deli rotisseries around here. They had a Mesquite
>> > seasoned one, too, but I'm not fond of mesquite -- and I think
>> > they're all salty regardless of 'flavored' or not.
>
>> Oh, I see. Maybe they brined them as well as seasoned them.
>
> Brined? Heh! That'd be "12% solution" injected. From the label:
> "Solution Ingredient: Water, salt, sodium phosphate and natural
> flavoring. Coated with Seasoning: black pepper, salt, sugar, dehydrated
> lemon peel, dehydrated garlic, dehydrated onion, spices, citric acid,
> modified food starch to prevent caking, and natural lemon flavoring."

Wow! Did you get chicken with that?!? <vbg>

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In article >, Wayne Boatwright
> wrote:

> On Fri 25 Mar 2005 07:01:49a, Melba's Jammin' wrote in rec.food.cooking:
(snippage)
> >
> >> > Whoops, sorry for the confusion -- it was a pre-seasoned number --
> >> > Lemon Pepper by Gold 'n' Plump -- do you have that brand out there?
> >> > Maybe it's a local thing. I believe that Gold 'n' Plump are the
> >> > birdies on the deli rotisseries around here. They had a Mesquite
> >> > seasoned one, too, but I'm not fond of mesquite -- and I think
> >> > they're all salty regardless of 'flavored' or not.
> >
> >> Oh, I see. Maybe they brined them as well as seasoned them.
> >
> > Brined? Heh! That'd be "12% solution" injected. From the label:
> > "Solution Ingredient: Water, salt, sodium phosphate and natural
> > flavoring. Coated with Seasoning: black pepper, salt, sugar, dehydrated
> > lemon peel, dehydrated garlic, dehydrated onion, spices, citric acid,
> > modified food starch to prevent caking, and natural lemon flavoring."

> Wow! Did you get chicken with that?!? <vbg>

Dear heart, it's getting harder and harder to find unadulterated meat
around here. Pork and chicken especially. Did get chicken.
Salty-tasting. :-) But note that the first ingredient in the
"solution" is water. Adds what, 8-10% ? to the cost of the bird -- for
water?
--
-Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

On Fri 25 Mar 2005 08:44:53a, Melba's Jammin' wrote in rec.food.cooking:

> In article >, Wayne Boatwright
> > wrote:
>
>> On Fri 25 Mar 2005 07:01:49a, Melba's Jammin' wrote in
>> rec.food.cooking:
> (snippage)
>> >
>> >> > Whoops, sorry for the confusion -- it was a pre-seasoned number --
>> >> > Lemon Pepper by Gold 'n' Plump -- do you have that brand out
>> >> > there? Maybe it's a local thing. I believe that Gold 'n' Plump
>> >> > are the birdies on the deli rotisseries around here. They had a
>> >> > Mesquite seasoned one, too, but I'm not fond of mesquite -- and I
>> >> > think they're all salty regardless of 'flavored' or not.
>> >
>> >> Oh, I see. Maybe they brined them as well as seasoned them.
>> >
>> > Brined? Heh! That'd be "12% solution" injected. From the label:
>> > "Solution Ingredient: Water, salt, sodium phosphate and natural
>> > flavoring. Coated with Seasoning: black pepper, salt, sugar,
>> > dehydrated lemon peel, dehydrated garlic, dehydrated onion, spices,
>> > citric acid, modified food starch to prevent caking, and natural
>> > lemon flavoring."
>
>> Wow! Did you get chicken with that?!? <vbg>
>
> Dear heart, it's getting harder and harder to find unadulterated meat
> around here. Pork and chicken especially. Did get chicken.
> Salty-tasting. :-) But note that the first ingredient in the
> "solution" is water. Adds what, 8-10% ? to the cost of the bird -- for
> water?

It's really a shame that we can't easily get meats of most varieties that
aren't heavily processed with one thing or another these days. Most
supermarkets clearly don't carry much "pure" meat any longer. To some
extent we have actually cut back on how much meat we buy, in order that we
can go to one of two old-fashioned butcher shops in the area and know
exactly what we're getting for the money.

Just a block from my office is small privately-owned sasuage company that
began business in 1922. I've gotten to where I won't buy sausage anywhere
else, including luncheon meats.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Barb wrote:

> Well, you could have reposted the Corn Pudding recipe if it was so good.
> At least your description of source was good enough to find it easily.
> :-)
>
> CORN PUDDING (posted to r.f.cooking by Karen 11/22/03)
>
> 1 1-lb. can creamed corn
> 1 1-lb. can whole corn (do not drain)
> 8 oz. sour cream
> 1/2 cup oil (do not double if making a double recipe - add just "a tad
> more")
> 1/4 cup sugar
> 2 eggs
> 1 box Jiffy corn muffin mix
>
> Mix all ingredients together. Bake at 350°, uncovered, 45 minutes or
> until done.
>
> Question: Is this anything like the corn sidedish that Mexican
> restaurants serve? There's a chain outfit that has it--and I can't
> remember the name.

El Torito has a corn side dish which they call a "sweet corn cake," but I
don't think that's what you're talking about. (In any case, that's a lot
sweeter and more bread-like than the recipe above.)

Bob

In article >, "Bob"
> wrote:

> Barb wrote:

> > Question: Is this anything like the corn sidedish that Mexican
> > restaurants serve? There's a chain outfit that has it--and I can't
> > remember the name.

> El Torito has a corn side dish which they call a "sweet corn cake," but I
> don't think that's what you're talking about. (In any case, that's a lot
> sweeter and more bread-like than the recipe above.)
>
> Bob

We just came from Don Pablo and I inquired -- corn cake -- even though
I'd never call it a cake. But it (and El Torito, I'm sure) are
eggzackly what I'm talking about. Thanks. I like theirs.
--
-Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Tonight will be simple. I'm having lima beans, mixed vegetables, and
an orange. (Later, for a snacks I'll have yogurt and granola, and a
peanut butter cup).

According to the USDA HEI, lima beans essentially count as meat with
fiber.

I'm being good today to make up for Wednesday when I had chocolate
mousse pie for dessert at lunch and Torta di Baci (chocolate cake with
chocolate and hazelnut cream fillings, chocolate glaze) AND a
chocolate cannolo for dessert at dinner. Some days you hit the
jackpot.

Sue(tm)
Lead me not into temptation... I can find it myself!

In article >,
(Curly Sue) wrote:

> Tonight will be simple. I'm having lima beans, mixed vegetables, and
> an orange. (Later, for a snacks I'll have yogurt and granola, and a
> peanut butter cup).
>
> According to the USDA HEI, lima beans essentially count as meat with
> fiber.
>
> I'm being good today to make up for Wednesday when I had chocolate
> mousse pie for dessert at lunch and Torta di Baci (chocolate cake with
> chocolate and hazelnut cream fillings, chocolate glaze) AND a
> chocolate cannolo for dessert at dinner. Some days you hit the
> jackpot.
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

It's Lent, fercripesake!! You're supposed to forego pleasures of the
flesh (or something like that). Oink, oink!! :-)
--
-Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

I've ordered two roasting chickens from a lady at our church, who
raises chickens for eggs and when they stop laying, they are "made
ready" for cooking. I hope that the quality will be better than what I
get at the grocery store....Sharon

Melba's Jammin' wrote:
>
> In article >, Wayne Boatwright
> > wrote:
>
> > On Fri 25 Mar 2005 07:01:49a, Melba's Jammin' wrote in rec.food.cooking:
> (snippage)
> > >
> > >> > Whoops, sorry for the confusion -- it was a pre-seasoned number --
> > >> > Lemon Pepper by Gold 'n' Plump -- do you have that brand out there?
> > >> > Maybe it's a local thing. I believe that Gold 'n' Plump are the
> > >> > birdies on the deli rotisseries around here. They had a Mesquite
> > >> > seasoned one, too, but I'm not fond of mesquite -- and I think
> > >> > they're all salty regardless of 'flavored' or not.
> > >
> > >> Oh, I see. Maybe they brined them as well as seasoned them.
> > >
> > > Brined? Heh! That'd be "12% solution" injected. From the label:
> > > "Solution Ingredient: Water, salt, sodium phosphate and natural
> > > flavoring. Coated with Seasoning: black pepper, salt, sugar, dehydrated
> > > lemon peel, dehydrated garlic, dehydrated onion, spices, citric acid,
> > > modified food starch to prevent caking, and natural lemon flavoring."
>
> > Wow! Did you get chicken with that?!? <vbg>
>
> Dear heart, it's getting harder and harder to find unadulterated meat
> around here. Pork and chicken especially. Did get chicken.
> Salty-tasting. :-) But note that the first ingredient in the
> "solution" is water. Adds what, 8-10% ? to the cost of the bird -- for
> water?
> --
> -Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
> "I read recipes the way I read science fiction: I get to the end and
> say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
> performance at New York, New York, January 10, 2005.

biig wrote:
> I've ordered two roasting chickens from a lady at our church, who
> raises chickens for eggs and when they stop laying, they are "made
> ready" for cooking. I hope that the quality will be better than what
I
> get at the grocery store....Sharon

By the time a hen stops laying she's far better for stewing than
roasting.

Sheldon

Yup. A nice dinner of chicken and dumplings or chicken and noodles are
in order.

Mary

On Mon, 28 Mar 2005 19:07:23 -0500, biig > wrote:

> I've ordered two roasting chickens from a lady at our church, who
>raises chickens for eggs and when they stop laying, they are "made
>ready" for cooking. I hope that the quality will be better than what I
>get at the grocery store....Sharon
>
Retired egg-layers are usually called "stewing chickens," not
roasters. I think for good reason.

But you are on the right track. Find a local farmer that raises
chickens for eating, letting them graze a little.





Rodney Myrvaagnes NYC J36 Gjo/a


"Accordions don't play 'Lady of Spain.' People play 'Lady of Spain."

"Rodney Myrvaagnes" > wrote

> Retired egg-layers are usually called "stewing chickens," not
> roasters. I think for good reason.

(laughing) I read it as "stewing chickens," not
roosters. I think for good reason.

I thought, yeah, a *real* good reason.

nancy