Text 2129, 88 rader
Skriven 2008-02-10 09:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: chicken 830
===================
 DS> That's one of the [many] things I miss now that the Waldbaum's
 DS> Food Mart is gone from Enfield.  They were the only store in
 DS> town that reliably carried packages of chicken backs, which they
 DS> were selling for about .30/lb at the time (right up to the late
 DS> 1990's.)

Steve's used to have 5# tubs of chicken livers, too, for
between 59c and 29c a pound, depending on supply and demand.
I loved that joint and would regularly walk the mile to go
check out the specials.

 DS> I can sometimes find similar packages now at wholesale/retail
 DS> markets like Arnold's or 90 Meat, but the price is so high that
 DS> I'm better off buying whole chickens.

What's with that, I wonder. Backs and livers and gizzards,
they cost as much as real chicken. And the wings?! My brother
came back one day with a bunch of these - Oven Stuffer wings,
at 2.99 a pound. He wanted to make me dinner, poor soul, and
took these wings and crowded them together in an oven dish,
slathered them with Tabasco, and then baked them for an hour
at 450, then complaining to me that they didn't look done.
I pointed out that he hadn't left any space for the steam to
escape, so essentially he was boiling the wings in their own
juice. "Oh." They were falling-apart done, white as eggs, and
quite unappealing in general. He got <I>$14</I> of wings for
dinner for two. I figure he ate about $9 of those.

 ML> rendered the skin and fat
 DS> Does anyone still do that (besides Weller and me, and maybe
 DS> Dave Drum?)

I, on the other hand, got ten big thighs for $3 and rendered
the skin and fat for cracklin's, cut the meat up for stir-fry,
boiled the bones, and got 4 meals for two out of that. And the
idiot brother acknowledged that my way was better but claimed
that he couldn't assimilate this knowledge.

 ML> A great occasion, though afterwards the
 ML> house and my clothes smelled of chicken for a huge long time.
 DS> My sister Lori doesn't really like to cook because it "makes her
 DS> house smell."  Maryanne and Lynn once told me that there was nothing

Lori and you are so different ... (she's cute).

 DS> they liked better than to come home to the "delicious aromas of a
 DS> busy kitchen."

But you and yours know how to live.

Kentucky butter cake
cat: cake
yield: 1

1 c butter
2 c sugar
4 eggs
3 c flour
1 ts salt
1 ts baking powder
1/2 ts soda
2 ts vanilla
1 c buttermilk
h - Butter sauce
1 c sugar
2 oz hot water
4 oz butter
1 Tb vanilla or rum flavoring OR 2 Tb real rum

Generously grease 10" tube pan. Cream butter and gradually add
sugar until light and fluffy. Add eggs, beating well after each.
Blend in all other ingredients at low until moistened; then beat
at medium for 2 min. Pour into pan. Bake at 325 for 60-65 min.
Prepare sauce, see below. Prick top of cake with fork. Pour sauce
over cake while still warm. Cool completely before removing from
pan. Optional: sprinkle with 10x sugar before serving.

Butter sauce
Bring sugar, water, and butter to the boil but do not boil.
Off heat, add flavoring.

1964 Pillsbury Bake-Off, Mrs. Albert G. Lewis, Platte City MO
my sister's comment: "too rich"


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