Quoting Nancy Backus to Michael Loo <=-

It's struck me that white chicken, like white bread, has
had connotations of "coming up in society"

That may have been true back when chickens ran around freely
scrounging for food. Birds were tough and needed boiling before they
were roasted unless very young and white meat was actually light
meat.

And chickens cost more than pork or veal back then too.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mock Chicken Drumsticks (City Chicken)
Categories: Heirloom, Veal
Yield: 6 Servings

1 lb Veal steak
1 lb Pork steak
salt and pepper
6 Skewers
flour
1 Egg
2 tb water
Breadcrumbs
1/4 c Shortening
1 tb Onion; minced
Stock or water
Flour

Cut meats into 1" x 1-1/2" pieces. Season with salt and pepper.
Arrange on skewers, alternating veal and pork. Mold with your
hands in the shape of a chicken drumstick. Roll in flour.

Beat egg with water. Dip floured meat into egg, then into
breadcrumbs.

Heat shortening in a skillet. Add meat and onion. Brown meat on
all sides. Add enough stock or water to cover the bottom of the
skillet. Turn heat to low; cover skillet and cook until meat is
tender [M guesses 45 min]; or you can bake it in a 325 F oven.
Thicken gravy with flour at the end, using 2 T flour per cup of
pan juices.

Source: 1946 Joy of Cooking

From: Michael Loo

MMMMM


Cheers

Jim


... My Little Pony flavored vodka takes up perfectly good shelf space

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Quoting Jim Weller to Nancy Backus on 06-09-18 21:25 <=-
Quoting Nancy Backus to Michael Loo <=-

It's struck me that white chicken, like white bread, has
had connotations of "coming up in society"

That may have been true back when chickens ran around freely
scrounging for food. Birds were tough and needed boiling before they
were roasted unless very young and white meat was actually light
meat.

It seems to be still the connotation, though, since the boast is
continually being made "made with only white chicken" as though there
was something wrong with the dark (and more flavorful) meat... or at
least way more desirable to have only white meat...

And chickens cost more than pork or veal back then too.

Hence the campaign slogan, a chicken in every pot...

ttyl neb

... It is the destiny of mint to be crushed. - Waverly Root

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Quoting Nancy Backus to Jim Weller <=-

the boast is continually being made "made with only white
chicken"

As silly a statement as the marketing claim that tuna is guaranteed
not to turn pink in the can.

People are catching on though and trays of just thighs are creeping up
in price. It's good cheap food and so is this ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Thighs Provencal
Categories: American, Chicken, French, Wine, Pasta
Yield: 4 Servings

1 1/4 lb Boneless skinless chicken
Thighs
2 tb Flour
3 tb Olive oil; divided
1/4 Dry white wine
1 ts Dried tarragon; crushed
16 oz can peeled, diced tomatoes
-undrained
2 Strips orange zest;
1/2 inch x 2 inches long
1 c Black olives; pitted. halved
1/2 ts Arrowroot; dissolved in
2 ts Water
2 c Cooked white rice or
Noodles

Cut the chicken into 1-inch pieces. Place in plastic bag with the
flour and shake to combine. In a large nonstick skillet, heat
1-1/2 teaspoons olive oil over medium heat. When hot, add half
the chicken and cook for a few minutes until the chicken begins to
firm up. Remove from the pan and repeat with the remaining 1-1/2
teaspoons olive oil and remaining chicken. Set the chicken aside.
Pour the wine into the hot pan and cook down to a couple of
tablespoons. Add the tarragon, tomatoes and orange zest. Cook 5
minutes. Then put the chicken and olives into the pan and simmer
5 minutes, or until the chicken is cooked through. Stir the
dissolved arrowroot into the pan and simmer a few minutes until
the sauce has thickened. Serve over cooked rice or noodles.

Recipe By Adapted from Good Cheap Food by Miriam Ungerer

From: Rooby

MMMMM

Cheers

Jim


... My support group for procrastinators hasn't met yet.

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Quoting Jim Weller to Nancy Backus on 06-12-18 20:19 <=-

the boast is continually being made "made with only white
chicken"

As silly a statement as the marketing claim that tuna is guaranteed
not to turn pink in the can.

Generally, I'm mildly disappointed to find the statement true... no dark
meat chicken, just the dry white stuff... ;) I rarely buy tuna in the
can anymore, we just don't eat it... I'd rather be using canned salmon,
should I be using canned fish... :)

People are catching on though and trays of just thighs are creeping up
in price.

So I've noticed... :)

... My support group for procrastinators hasn't met yet.

Sounds about what one would expect... ;)

ttyl neb

... We will cross out that bridge when we come back to it later.

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Quoting Nancy Backus to Jim Weller <=-

no dark meat chicken, just the dry white stuff

Breast meat needn't be dry. One just has to be careful not to over-
cook it. Brining helps too, as does an oil rubdown. I prefer dark
meat over white but don't hate the latter. In fact I just bought a
tray full of skin on, bone in breasts as they were on sale at half
price and therefore even cheaper than thighs. Whole chickens, thighs
and drums were all $4 per pound while those breasts were $5 marked
down to $2.50. Of course wings,and boneless, skinless thighs and
breasts were all more than $5.

I rarely buy tuna in the can anymore, we just don't eat it...
I'd rather be using canned salmon, should I be using canned fish

We like both of them, also sardines and herring. We always have all of
those on hand.

I hate oats in meatloaf and fish cakes but would make this with dry
toasted bread crumbs...

---------- Recipe via Meal-Master (tm) v8.06

Title: Dilled Salmon Cakes
Categories: Salmon, Sauces
Yield: 5 Servings

SAUCE:
1/2 c Plain nonfat yogurt
1/3 c Seeded chopped tomato
1/3 c Seeded chopped cucumber
1 tb Finely chopped onion
1 tb Finely chopped fresh dill or
1 ts Dried dill weed
SALMON CAKES:
14 3/4 oz can pink salmon; drained
3/4 c Quaker Oats (quick or old
-fashioned; uncooked)
1/3 c Skim milk
2 Egg whites; lightly beaten
2 tb Finely chopped onion
1 tb Finely chopped fresh dill or
1 ts Dried dill weed
1/4 ts Salt

Combine all ingredients for sauce in small bowl; mix well. Cover
and chill while making salmon cakes.

Combine all ingredients for salmon cakes in medium bowl; mix well.
Let stand 5 minutes. Shape into 5 oval patties about 1 inch thick.

Lightly spray non-stick skillet with non-stick cooking spray. Cook
salmon cakes over medium heat 3 to 4 minutes on each side or until
golden brown and heated through. Serve with sauce.

Recipe By: www.quakeroatmeal.com

From: Diana Stephens

-----


Cheers

Jim


... 3 = four 'cause it's 1/2 of 8.

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Quoting Jim Weller to Nancy Backus on 06-17-18 21:50 <=-

no dark meat chicken, just the dry white stuff

Breast meat needn't be dry. One just has to be careful not to over-
cook it. Brining helps too, as does an oil rubdown. I prefer dark
meat over white but don't hate the latter.

I don't totally hate the latter, just much prefer the former... And when
I'm cooking, I don't want to have to take the trouble to make the white
meat more palatable...

In fact I just bought a tray full of skin on, bone in breasts as
they were on sale at half price and therefore even cheaper than
thighs. Whole chickens, thighs and drums were all $4 per pound
while those breasts were $5 marked down to $2.50.

Halfprice makes some difference... ;) I probably still wouldn't
bite.... ;) I'll eat it if served to me.... :)

Of course wings,and boneless, skinless thighs and
breasts were all more than $5.

Of course.... although it does seem strange that wings command such a premium... I know, they've become a specialty item now... (G)

I rarely buy tuna in the can anymore, we just don't eat it...
I'd rather be using canned salmon, should I be using canned fish

We like both of them, also sardines and herring. We always have all of those on hand.

Don't have the herring... used to stock sardines in mustard sauce here
for snacking on, but my store stopped carrying them, and I've not had
the push to go looking for them elsewhere...

I hate oats in meatloaf and fish cakes but would make this with dry toasted bread crumbs...

I much prefer bread crumbs in fishcakes, but have in the past used oats
in meatloaf... in fact, at one point I was using a mix of rolled oats,
rolled rye and rolled wheat (I think)... plenty of liquid to soften the grains... :)

ttyl neb

... Press all the keys at once to continue ...

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Quoting Nancy Backus to Jim Weller <=-

Of course wings [were] more than $5.

Of course.... although it does seem strange that wings command
such a premium... I know, they've become a specialty item
now... (G)

Well they are the most delicious part of the bird and consequently
have become the most expensive part despite having a large ratio of
skin, fat and bone to meat.

Don't have the herring...

Sardines (young, small pilchards) and herring are closely related
(same family) and somwewhat related to Anchovies (both families in
the same order).

used to stock sardines in mustard sauce here
for snacking on, but my store stopped carrying them, and I've not had
the push to go looking for them elsewhere...

Connors Brothers (Brunswick brand) definitely still make that
variety. They have however discontinued my favourite one though ,,,
sardines packed in jerk sauce.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cornish Marios (Marinated Pilchards) or Hern Ys Aysel
Categories: British, Fish, Sardines, Marinades
Yield: 3 Servings

6 md Pilchards
2 c White wine vinegar
1/2 c Cold tea
Salt and pepper
Pickling spice
6 Bay leaves
Brown sugar

Gut the fish and remove the heads, tails and fins (no need to bone
them); wash them thoroughly in cold water. Rub the inside of the
belly with pickling spice and place a bay leaf inside each one.
Place the fish in a Pyrex dish and season with pepper and salt,
then pour over the cold tea and one cup of the vinegar to cover
them.

Marinate for 4 to 6 hours. Then sprinkle a little brown sugar over
them. Cover the dish and bake in an oven at 300 F for 30 minutes
until the bones become soft. When cool drain off the fluid and
replace with fresh vinegar and let stand overnight.

Drain again and serve cold.

Jim Weller

MMMMM



Cheers

Jim


... Now an ordinary shake costs $8; I hate this century.

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JIM WELLER wrote to NANCY BACKUS <=-

Of course wings [were] more than $5.

Of course.... although it does seem strange that wings command
such a premium... I know, they've become a specialty item
now... (G)

Well they are the most delicious part of the bird and consequently
have become the most expensive part despite having a large ratio of
skin, fat and bone to meat.

I disagree that wings are the most delicious part of the chooken. They
are just another bit of pretty flavourless white meat. What they have
become, in the food world, is a triumph of the marketroid's art.

Any flavour I have found in chicken wings has come from the seasonings
in the breading/marinade/sauce.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Blue Cornmeal Chicken Wings
Categories: Appetizer, Chicken, Poultry, Chilies
Yield: 20 Servings

1/4 c Lime Juice
1/4 c Vegetable Oil
1/2 c Crushed Red Pepper Flakes,
Or To Taste
10 Chicken Wings (About 2 Lbs)
2 tb Butter
1/2 c Blue Or Yellow Cornmeal
2 tb Unbleached All Purpose Flour
1/2 ts Salt
1/2 ts Ground Cumin
1/8 ts Pepper

CONTRIBUTED TO THE ECHO BY: Rich Harper

Mix lime juice, oil and red pepper flakes in a large glass
bowl. Cut each chicken wing at joints to make 3 pieces;
discard tip. Cut off discard excess skin. Place wings in
oil mixture; stir to coat. Cover and refrigerate at least
3 hours, stirring occasionally; drain.

Heat oven to 425°F/220°C.

Heat butter in rectangular pan, 13" x 9" x 2", in oven
until melted. Shake remaining ingredients in plastic bag,
or mix in bowl. Shake wings in cornmeal mixture to coat;
place in pan. Bake uncovered 20 minutes, turn. Bake until
golden brown, 20 to 25 minutes longer.

Makes 20 appetizers.

IMPORTANT: Flakes are not the same as red pepper and it
can be as hot as you want it by adding more.

FROM: Dale Shipp; National Cooking Echo - 28 March 2015

MMMMM

... No one in Cornwall knows what the hell a Cornish Game Hen is.

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Quoting Jim Weller to Nancy Backus on 06-24-18 22:17 <=-

Of course wings [were] more than $5.

Of course.... although it does seem strange that wings command
such a premium... I know, they've become a specialty item
now... (G)

Well they are the most delicious part of the bird and consequently
have become the most expensive part despite having a large ratio of
skin, fat and bone to meat.

Oh, I dunno... the tail is pretty tasty, and thighs are more appealing
to me than the wings, generally... Being small, with a greater
percentage surface to inside area, they might take on more sauce, I
suppose.... ;)

Richard doesn't care much for wings... he considers them to be too much
work for the little bit of meat you get from them... :)

used to stock sardines in mustard sauce here
for snacking on, but my store stopped carrying them, and I've not had
the push to go looking for them elsewhere...

Connors Brothers (Brunswick brand) definitely still make that
variety. They have however discontinued my favourite one though ,,, sardines packed in jerk sauce.

What's wrong with these people... discontinuing our favorites... ;)

ttyl neb

... Newsflash! Birdland Bar closed for serving mynahs.

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On 06-26-18 19:59, Nancy Backus <=-
spoke to Jim Weller about Re: chicken <=-

Richard doesn't care much for wings... he considers them to be too
much work for the little bit of meat you get from them... :)

We like Buffalo wings, but Gail has the same opinion about crabs.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: ROASTED SUGAR-CURED DUCK WITH LENTILS
Categories: Main dish, Poultry
Yield: 8 Servings

MMMMM----------------SOURCE: AUSTRALIAN VOGUE WIN---------------------
8 ea Duck legs (drumstick and
-thigh)

MMMMM-----------------------CURING MIXTURE----------------------------
2 T Salt
2 T Sugar
2 t Coarsely ground black pepper
2 t Dried thyme
2 ea Cloves garlic, peeled and
-chopped

MMMMM--------------------------LENTILS-------------------------------
150 ea Speck or bacon in one piece
1 sm Onion, chopped
1 sm Carrot, chopped
1 ea Stick celery, chopped
2 c Brown lentils
2 c Chicken stock

To cure the ducks legs: trim the duck legs of any excess fat. Combine
all the curing ingredients and rub 1/2 a tablespoon of the cure
mixture into each leg. Place the legs in a covered container and
refrigerate for at least 24 hours or up to 3 days.

To cook the lentils: fry the speck in a saucepan so that it renders
its fat. Add the vegetables and cook for 5 minutes adding a little oil
if necessary. Add the lentils, stock and enough water to just cover
the lentils. Cook over low heat for about 30 minutes or until the
lentils are cooked but not mushy, adding more liquid if necessary.

To cook the duck legs: wipe off any excess curing mixture and roast
the legs in a preheated 200oC oven for about 30 minutes or until the
skins are crisp and golden. Serve the duck legs on a bed of lentils.

Catherine Kerry Bon Appetit-Exec.Chef Magnus Johansson

Submitted By SHERREE JOHANSSON On 08-23-94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:19:23, 28 Jun 2018
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Quoting Dave Drum to Jim Weller <=-

I disagree that wings are the most delicious part of the
chooken. They are just another bit of pretty flavourless white
meat.

True, if you stew them but the crispy fatty skin is most delicious
when wings are deep fried.

What they have become, in the food world, is a triumph of the
marketroid's art.

I'd say they are popular simply because they taste good. I don't
recall them ever being overtly marketed, other than restaurants and
bars letting it be known that wings were on the menu.

Any flavour I have found in chicken wings has come from the
seasonings in the breading/marinade/sauce.

Granted, that is a major factor.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Korean-Style Grilled Chicken Wings
Categories: Chicken, Korean, Grill
Yield: 6 Servings

1 tb vegetable oil
1/2 white onion; peeled, minced
2 tb minced garlic
3 tb minced ginger
2 tb minced fresh chile pepper
1/2 red bell pepper and
1/2 green bell pepper;
seeded, diced
1/2 c hoisin sauce
1/4 c fresh lime juice
30 chicken wings; cut into
-sections, tips discarded
Salt and
Freshly cracked pepper
1/4 c roughly chopped fresh basil

In a small saucepan over medium heat, heat the oil until hot but
not smoking. Add the onion and saute, stirring occasionally, until
transparent, 5 to 7 minutes. Add the garlic, ginger and chile, if
using, and saute, stirring occasionally, for 1 minute. Add the
bell peppers and saute, stirring occasionally, until soft, about 3
minutes. Stir in the hoisin sauce and lime juice, bring to a
simmer and simmer gently for 5 minutes, stirring occasionally.
Remove from heat and set aside.

Sprinkle wing sections with salt and pepper and grill over a
medium-hot fire, turning occasionally, until golden brown, about 5
minutes. Or spray a broiler rack with nonstick spray and broil
about 6 inches from heat for 10 minutes. Turn and broil until
brown, about 5 to 10 minutes longer.

Place wings in a medium bowl. Add the sauce and the basil, toss,
and serve immediately. (We found these will also keep warm in a
slow cooker set on low.)

Article: Winging it By Kathleen Purvis
Source: The Charlotte Observer, January 28, 1999
From: Petra Hildebrandt

Kathleen Purvis is author of Pecans: A Savor the South Cookbook
and food editor of the Charlotte Observer. In addition, she is a
member of the Southern Foodways Alliance and the James Beard
Foundation. - JW

MMMMM



Cheers

Jim


... Create trends instead of following them.

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JIM WELLER wrote to DAVE DRUM <=-

I disagree that wings are the most delicious part of the
chooken. They are just another bit of pretty flavourless white
meat.

True, if you stew them but the crispy fatty skin is most delicious
when wings are deep fried.

Gribbenes is always good - just because they happen to be from the wing
should not give them any special sachet.

What they have become, in the food world, is a triumph of the
marketroid's art.

I'd say they are popular simply because they taste good. I don't
recall them ever being overtly marketed, other than restaurants and
bars letting it be known that wings were on the menu.

So, national franchise chains like:
Buffalo Wild Wings - 2 locations
Wings, Etc. - 2 locations
Wing Stop
Wing Zone
Pizza Hut - stores co-branded as "Wing Street" (6 locations)
Quaker Steak & Lube
Hooters
Show-Me's (Hooters clone)

Not counting Popeyes, KFC, Pizza Ranch, etc.

don't count? And that's just in my town of 110,000 population - all
pushing heavily with the wings.

Seriously - Quaker Steak and Lube's menu is so constituted as to make
it nearly impossible to order a steak - even though it's in their name.
But they feature - to lead off their menu ....

JUMBO BONE-IN WINGS
Sprintster $6.99
Single Order $9.99
Supersize Single $14.99
Compact Bucket $22.99
Full Bucket $33.99
Wing Wing Combo Bucket $20.99, $29.99
Atomic Wings $7.99
Extra Ranch & Blue Cheese Dressing $0.25
BONELESS WINGS
Grilled Boneless Wings (Single or Supersize Single) $9.99/$12.99
Breaded Boneless Wings $6.99/$11.99/$21.99
Breaded Boneless Double DIppin’ $12.99
Extra Ranch & Blue Cheese Dressing

http://www.menu-prices.net/quaker-steak-and-lube/ and try to find any
steak that isn't a "steakburger".

Any flavour I have found in chicken wings has come from the
seasonings in the breading/marinade/sauce.

Granted, that is a major factor.

Pretty much the only factor. White meat chicken is a blank, featureless substrate.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Buffalo Chicken Thighs
Categories: Five, Poultry, Chilies, Cheese
Yield: 5 Servings

5 Chicken thighs
1 tb Salt
1/2 ts Black pepper
1/2 c Hot pepper sauce
1/2 c Blue cheese

Heat the oven to 400°F/205°C.

Mix everything but the cheese in a large bowl and let sure
for 10 min.

Line a baking sheet with foil.

Shake excess sauce off of the chicken and place on the
baking sheet, using your fingers lift the skin of the
chicken thigh up and put about a tablespoon to 2 tb of
the blue cheese under the skin focusing the cheese in
the very middle so it doesn't fall out while baking

Pour the remaining hot sauce mixture over the chicken
thighs and bake for 30 to 35 minutes, or until the juices
run clear.

Makes 5 Servings

From: http://www.bigoven.com

Uncle Dirty Dave's Archives

MMMMM

... "I am a holy man minus the holiness." -- E. M. Forster

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Quoting Dale Shipp to Nancy Backus on 06-28-18 02:15 <=-

Richard doesn't care much for wings... he considers them to be too
much work for the little bit of meat you get from them... :)

We like Buffalo wings, but Gail has the same opinion about crabs.

Richard agrees with her on the crabs, too... ;)

ttyl neb

... Straighten up the house? When did it become tilted?

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