Text 35117, 97 rader
Skriven 2016-01-15 00:05:04 av Dale Shipp (1:261/1466.0)
  Kommentar till text 35111 av Michael Loo (1:123/140)
Ärende: Re: buck buck 806
=========================
 -=> On 01-14-16  15:49,  Michael Loo <=-
 -=> spoke to Dale Shipp about Re: buck buck 806 <=-


 > Given the number of chickens that they put out, I would not think it to
 > be surplus inventory.

 ML> I'd figure part of the rotation of stock. I don't know about
 ML> Costco/BJ's, but the supermarkets take birds that are near
 ML> the end of their sell-by date and brine them and cook them
 ML> up, giving new life to the old product and making room for 
 ML> new inventory. I'm sure they've got it down to a science
 ML> by now.

If true, that may be why we never liked the supermarket birds as much as
the BJs ones.  The number of rotisserie chickens they put out per day
probably is an order of magnitude greater than the number of whole
chickens they sell.  They do a much bigger business in pre packaged
chicken parts than in whole chickens -- ditto for the grocery stores.
Probably due to the number of people who, like your Anne, don't want to
bother cutting up a whole chicken.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Linguine with Green Curry CHicken
 Categories: To try, Thai, Easy
      Yield: 2 Servings
 
      4 oz Pea Pods (about 2 1/2 cup)
      4 oz Baby cut carrots
    1/2 c  To
    5/8 c  Coconut milk as needed
           NOTE try coconut powder/
           Evap milk
      2 tb Green curry paste
           Recommended Maesri brand
      6 oz Fresh egg linguine
           NOTE try plain lingerie
           Or Thai noodles
    3/4 lb Boneless chicken breast
      1 tb Sugar
    1/4 ts Salt
      5 ea Fresh basil leaves
 
  Bring large pot lightly salted water to a boil over high heat.
  
  String pea pods and cut carrots lengthwise into quarters combine in
  bowl.
  
  Cut the chicken breast halves crosswise into very thin, almost
  translucent slices.
  
  Heat 1/2 cup coconut milk over medium heat in a large skillet.  When
  it begins to bubble, add the green curry paste, stirring to combine.
  Let mixture cook for a few minutes to darken in color.
  
  Add the pasta to the boiling water, keep an attentive eye on it so id
  does not boil over.
  
  When the curry mixture becomes fragrant, add the chicken to the
  skillet and stir to coat evenly
  
  Increase the heat to medium high, add 1/2 cup coconut milk, sugar,
  salt to taste and the the vegetables, stirring to combine and coat
  the vegetables and chicken evenly
  
  Cover and cook for 10 minutes, the sauce will bubble at the edges and
  the chicken should be cooked through.
  
  While curry is cooking, drain the pasta in a large colander and rinse
  under cool running water.
  
  Divide the pasta among individual plates or bowls, making low mounds.
  
  Uncover and taste the curry - if it is too spicy add up to 1/4 cup more
  of coconut mil, stirring to combine and heat  through.
  
  Just before serving add most of the basil leaves, stirring just until
  slightly wilted.
  
  Arrange vegetables on the pasta, then chicken in the center.
  
  If desired, or just divide the curry- vegetables on top of the pasta.
  
  Garnish with remaining basil leaves and serve immediately.
  
  Washington Post 1/2/08 -Dinner in 25 minutes.
 
MMMMM


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