Find delicious and mouth-watering chicken recipes here. We post new
recipe everyday! example:
# HOT-N-SPICY CHICKEN WINGS
# CHICKEN FRY ICED TEA
# APRICOT CHICKEN WINGS
# ORIENTAL CHICKEN WINGS
# ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN
http://breastchickenrecipe.org/

On Sep 22, 10:20 pm, " >
wrote:
> Find delicious and mouth-watering chicken recipes here. We post new
> recipe everyday! example:
> # HOT-N-SPICY CHICKEN WINGS
> # CHICKEN FRY ICED TEA
> # APRICOT CHICKEN WINGS
> # ORIENTAL CHICKEN WINGS
> # ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKENhttp://breastchickenrecipe.org/

You are a pig.

--Bryan

On Sun, 23 Sep 2007 00:39:42 -0700, Bobo Bonobo® >
wrote:

>On Sep 22, 10:20 pm, " >
>wrote:
>> Find delicious and mouth-watering chicken recipes here. We post new
>> recipe everyday! example:
>> # HOT-N-SPICY CHICKEN WINGS
>> # CHICKEN FRY ICED TEA
>> # APRICOT CHICKEN WINGS
>> # ORIENTAL CHICKEN WINGS
>> # ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKENhttp://breastchickenrecipe.org/
>
>You are a pig.
>
I went to the website.... the recipes looked simple enough and they
are probably tastey too. Many are for experienced cooks only because
they aren't specific enough.

For instance here's one.... how many pounds of wings? I'd use the
entire bag of frozen wings since it calls for an entire bottle of hot
sauce. Of course, most of us here would change out the margarine for
butter - but the rest the recipe reads right for me and I like that
little addition of honey.


HOT CHICKEN WINGS

* Chicken wings
* 1/2 stick margarine
* 1 bottle Durkee hot sauce
* 2 tbsp. honey
* 10 shakes Tabasco
* 2 tsp. cayenne pepper (optional)

Deep fry wings for 20 minutes. Drain and dip and let set in sauce.
Take out to dry and then serve.



--

History is a vast early warning system
Norman Cousins

On Sep 23, 8:45 am, sf wrote:

> For instance here's one.... how many pounds of wings? I'd use the
> entire bag of frozen wings since it calls for an entire bottle of hot
> sauce. Of course, most of us here would change out the margarine for
> butter - but the rest the recipe reads right for me and I like that
> little addition of honey.
> [snip recipe]
>
> Deep fry wings for 20 minutes. Drain and dip and let set in sauce.
> Take out to dry and then serve.
>
Thanks for posting the recipe. If it is representative of the site
then I can easily give it a pass. No chicken wing has ever needed to
be deep fried for 20 minutes. The direction to "let set (sic) in
sauce. Take out to dry and then serve" is just lame. Can't comment
on Durkee hot sauce because I've never tried it. -aem

On Sun, 23 Sep 2007 09:35:56 -0700, aem > wrote:
>>
>Thanks for posting the recipe. If it is representative of the site
>then I can easily give it a pass. No chicken wing has ever needed to
>be deep fried for 20 minutes. The direction to "let set (sic) in
>sauce. Take out to dry and then serve" is just lame. Can't comment
>on Durkee hot sauce because I've never tried it. -aem

Picky, picky, picky
--

History is a vast early warning system
Norman Cousins

sf wrote:

> For instance here's one.... how many pounds of wings? I'd use the
> entire bag of frozen wings since it calls for an entire bottle of hot
> sauce. Of course, most of us here would change out the margarine for
> butter - but the rest the recipe reads right for me and I like that
> little addition of honey.
>
>
> HOT CHICKEN WINGS
>
> * Chicken wings
> * 1/2 stick margarine
> * 1 bottle Durkee hot sauce
> * 2 tbsp. honey
> * 10 shakes Tabasco
> * 2 tsp. cayenne pepper (optional)
>
> Deep fry wings for 20 minutes. Drain and dip and let set in sauce.
> Take out to dry and then serve.

Wow, those would be some ~HOT~ chicken wings. You have a whole bottle
of hot sauce, plus 10 shakes of Tabasco, and 2 teaspoons of cayenne.
Egads, I think my lips would fall off. ==)

Becca

Becca wrote on Sun, 23 Sep 2007 17:10:05 -0500:

??>> For instance here's one.... how many pounds of wings? I'd
??>> use the entire bag of frozen wings since it calls for an
??>> entire bottle of hot sauce. Of course, most of us here
??>> would change out the margarine for butter - but the rest
??>> the recipe reads right for me and I like that little
??>> addition of honey.
??>>
??>> HOT CHICKEN WINGS
??>>
??>> * Chicken wings
??>> * 1/2 stick margarine
??>> * 1 bottle Durkee hot sauce
??>> * 2 tbsp. honey
??>> * 10 shakes Tabasco
??>> * 2 tsp. cayenne pepper (optional)
??>>
??>> Deep fry wings for 20 minutes. Drain and dip and let set
??>> in sauce. Take out to dry and then serve.

B> Wow, those would be some ~HOT~ chicken wings. You have a
B> whole bottle of hot sauce, plus 10 shakes of Tabasco, and 2
B> teaspoons of cayenne. Egads, I think my lips would fall off.
B> ==)

Are chicken wings (Buffalo Wings perhaps) macho things like
Texas Chilli or Phall curries?

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Sqwertz wrote:

> On Sun, 23 Sep 2007 09:35:56 -0700, aem wrote:
>
>
>>Thanks for posting the recipe. If it is representative of the site
>>then I can easily give it a pass. No chicken wing has ever needed to
>>be deep fried for 20 minutes.
>
>
> The wings I buy come 5-6 to a pound. They take 20 minutes to fry
> properly when thawed, but still cold.


Exactly. He's talking about the scrawny little things you find
in the freezer section of your local supermarket. You're talking
about the ones that actually have meat on them. A different animal.

I get them from a butcher, about the same size as you describe.
A 10 lb bag = 50 wings. Big and meaty. It can easily take 20
minutes to fry a batch.

I brine em first, too.

--
Reg

On Sun, 23 Sep 2007 17:10:05 -0500, Becca > wrote:

>sf wrote:
>
>> For instance here's one.... how many pounds of wings? I'd use the
>> entire bag of frozen wings since it calls for an entire bottle of hot
>> sauce. Of course, most of us here would change out the margarine for
>> butter - but the rest the recipe reads right for me and I like that
>> little addition of honey.
>>
>>
>> HOT CHICKEN WINGS
>>
>> * Chicken wings
>> * 1/2 stick margarine
>> * 1 bottle Durkee hot sauce
>> * 2 tbsp. honey
>> * 10 shakes Tabasco
>> * 2 tsp. cayenne pepper (optional)
>>
>> Deep fry wings for 20 minutes. Drain and dip and let set in sauce.
>> Take out to dry and then serve.
>
>Wow, those would be some ~HOT~ chicken wings. You have a whole bottle
>of hot sauce, plus 10 shakes of Tabasco, and 2 teaspoons of cayenne.
>Egads, I think my lips would fall off. ==)
>
Some people like it hotter than others, besides cayenne is optional
(and I don't think cayenne has much kick). Personally, I use the
Frank's recipe for hot wings, but I think I'll try adding some honey
next time.
--

History is a vast early warning system
Norman Cousins

One time on Usenet, Sqwertz > said:
> On Sun, 23 Sep 2007 22:24:08 GMT, Reg wrote:
>
> > Sqwertz wrote:
> >
> >> The wings I buy come 5-6 to a pound. They take 20 minutes to fry
> >> properly when thawed, but still cold.
> >
> > Exactly. He's talking about the scrawny little things you find
> > in the freezer section of your local supermarket. You're talking
> > about the ones that actually have meat on them. A different animal.
>
> Mine come in 5lb bags from the freezer section (Hill Country Fare
> Brand). The ones I buy fresh are the really scrawny ones.
>
> Last time I counted there were 28 wing sections (disjointed, no
> tips) to a bag.

That's an issue for me -- I actually like the tips... :-)

--
Jani in WA

On Sep 23, 10:45 am, sf wrote:
> On Sun, 23 Sep 2007 00:39:42 -0700, Bobo Bonobo® >
> wrote:
>
> >On Sep 22, 10:20 pm, " >
> >wrote:
> >> Find delicious and mouth-watering chicken recipes here. We post new
> >> recipe everyday! example:
> >> # HOT-N-SPICY CHICKEN WINGS
> >> # CHICKEN FRY ICED TEA
> >> # APRICOT CHICKEN WINGS
> >> # ORIENTAL CHICKEN WINGS
> >> # ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKENhttp://breastchickenrecipe.org/
>
> >You are a pig.
>
> I went to the website.... the recipes looked simple enough and they
> are probably tastey too. Many are for experienced cooks only because
> they aren't specific enough.
>
> For instance here's one.... how many pounds of wings? I'd use the
> entire bag of frozen wings since it calls for an entire bottle of hot
> sauce. Of course, most of us here would change out the margarine for
> butter - but the rest the recipe reads right for me and I like that
> little addition of honey.

Anyone should know better than to post a recipe with margarine to
begin with.
People do so because they are either lazy, stupid or both.

If you go to the website that the pig suggested, the first page is a
recipe with 1/3 cup of Crisco.
>
> HOT CHICKEN WINGS
>
> * Chicken wings
> * 1/2 stick margarine
> * 1 bottle Durkee hot sauce
> * 2 tbsp. honey
> * 10 shakes Tabasco
> * 2 tsp. cayenne pepper (optional)
>
> Deep fry wings for 20 minutes. Drain and dip and let set in sauce.
> Take out to dry and then serve.
>
--Bryan

On Sep 23, 7:53 pm, (Little Malice)
wrote:
> One time on Usenet, Sqwertz > said:
>
>
>
> > On Sun, 23 Sep 2007 22:24:08 GMT, Reg wrote:
>
> > > Sqwertz wrote:
>
> > >> The wings I buy come 5-6 to a pound. They take 20 minutes to fry
> > >> properly when thawed, but still cold.
>
> > > Exactly. He's talking about the scrawny little things you find
> > > in the freezer section of your local supermarket. You're talking
> > > about the ones that actually have meat on them. A different animal.
>
> > Mine come in 5lb bags from the freezer section (Hill Country Fare
> > Brand). The ones I buy fresh are the really scrawny ones.
>
> > Last time I counted there were 28 wing sections (disjointed, no
> > tips) to a bag.
>
> That's an issue for me -- I actually like the tips... :-)

Me too. I like the wing tips on roasted turkeys the best.
>
> --
> Jani in WA

--Bryan

>> Deep fry wings for 20 minutes.

Yeah, right!!!

"I'll take another chicken bone, please."

Andy

On Sep 24, 3:49 am, Andy <q> wrote:
> >> Deep fry wings for 20 minutes.
>
> Yeah, right!!!
>
> "I'll take another chicken bone, please."

Really. As if the stupidity needed to be compounded. I think that a
lot of people just make up recipes and write them down without ever
trying them.
>
> Andy

--Bryan

One time on Usenet, Sqwertz > said:
> On Mon, 24 Sep 2007 00:53:33 GMT, Little Malice wrote:
>
> > One time on Usenet, Sqwertz > said:
> >
> >> Last time I counted there were 28 wing sections (disjointed, no
> >> tips) to a bag.
> >
> > That's an issue for me -- I actually like the tips... :-)
>
> For what? <shrug> When fried, mine are way to hard and contain
> that hard cartilage. They could be ground down and used for
> toothpicks, maybe.

You're frying too hard, man! ;-) I can get a bit of meat off of
them -- maybe it's just an entertaining chewing exercise.

> Chicken tails/butts, OTOH, much more useful :-)

That's another part that I like, the tail. My grandmother always
called it the "Pope's Nose", but as a kid that went way over
my head...

--
Jani in WA

Little Malice wrote:
> That's another part that I like, the tail. My grandmother always
> called it the "Pope's Nose", but as a kid that went way over
> my head...

In UK we call it the 'Parson's nose'

On Sun, 23 Sep 2007 17:14:11 -0700, sf wrote:

>On Sun, 23 Sep 2007 17:10:05 -0500, Becca > wrote:
>
>>sf wrote:
>>
>>> For instance here's one.... how many pounds of wings? I'd use the
>>> entire bag of frozen wings since it calls for an entire bottle of hot
>>> sauce. Of course, most of us here would change out the margarine for
>>> butter - but the rest the recipe reads right for me and I like that
>>> little addition of honey.
>>>
>>>
>>> HOT CHICKEN WINGS
>>>
>>> * Chicken wings
>>> * 1/2 stick margarine
>>> * 1 bottle Durkee hot sauce
>>> * 2 tbsp. honey
>>> * 10 shakes Tabasco
>>> * 2 tsp. cayenne pepper (optional)
>>>
>>> Deep fry wings for 20 minutes. Drain and dip and let set in sauce.
>>> Take out to dry and then serve.
>>
>>Wow, those would be some ~HOT~ chicken wings. You have a whole bottle
>>of hot sauce, plus 10 shakes of Tabasco, and 2 teaspoons of cayenne.
>>Egads, I think my lips would fall off. ==)
>>
>Some people like it hotter than others, besides cayenne is optional
>(and I don't think cayenne has much kick). Personally, I use the
>Frank's recipe for hot wings, but I think I'll try adding some honey
>next time.

the frank's recipe is pretty good.

your pal,
blake

One time on Usenet, "Ophelia" > said:
> Little Malice wrote:
> > That's another part that I like, the tail. My grandmother always
> > called it the "Pope's Nose", but as a kid that went way over
> > my head...
>
> In UK we call it the 'Parson's nose'

I like that one better, probably because my mother was
Catholic... ;-)

--
Jani in WA

Ophelia wrote:

> In UK we call it the 'Parson's nose'

That is what my mother calls it. She is French.

Becca

"Becca" > schrieb im Newsbeitrag
...
> Ophelia wrote:
>
>> In UK we call it the 'Parson's nose'
>
> That is what my mother calls it. She is French.
>
Here in Australia (a.k.a. "Up over") we call it "Bischof" (bishop),
because it looks like a bishop's hat.

Cheers,

Michael Kuettner

On Sep 24, 10:16 am, (Little Malice)
wrote:
> One time on Usenet, Sqwertz > said:
>
> > On Mon, 24 Sep 2007 00:53:33 GMT, Little Malice wrote:
>
> > > One time on Usenet, Sqwertz > said:
>
> > >> Last time I counted there were 28 wing sections (disjointed, no
> > >> tips) to a bag.
>
> > > That's an issue for me -- I actually like the tips... :-)
>
> > For what? <shrug> When fried, mine are way to hard and contain
> > that hard cartilage. They could be ground down and used for
> > toothpicks, maybe.
>
> You're frying too hard, man! ;-) I can get a bit of meat off of
> them -- maybe it's just an entertaining chewing exercise.
>
> > Chicken tails/butts, OTOH, much more useful :-)
>
> That's another part that I like, the tail. My grandmother always
> called it the "Pope's Nose", but as a kid that went way over
> my head...

Referring to Catholic priests being so sexually perverted that one
could imagine them performing cloacalingus upon chickens?
>
> --
> Jani in WA

--Bryan

On Sun, 23 Sep 2007 17:54:43 -0700, Bobo Bonobo® >
wrote:

>Anyone should know better than to post a recipe with margarine to
>begin with.
>People do so because they are either lazy, stupid or both.
>
>If you go to the website that the pig suggested, the first page is a
>recipe with 1/3 cup of Crisco.

Oh, come on... get over yourself. Anyone with half a brain can
substitute an ingredient with something they prefer.
--

History is a vast early warning system
Norman Cousins

<sf> wrote in message ...
> On Sun, 23 Sep 2007 17:54:43 -0700, Bobo Bonobo® >
> wrote:
>
>>Anyone should know better than to post a recipe with margarine to
>>begin with.
>>People do so because they are either lazy, stupid or both.
>>
>>If you go to the website that the pig suggested, the first page is a
>>recipe with 1/3 cup of Crisco.
>
> Oh, come on... get over yourself. Anyone with half a brain can
> substitute an ingredient with something they prefer.

Many folks are too stupid to know better.

--Bryan

On Sep 23, 8:14 pm, sf wrote:

>
Personally, I use the
> Frank's recipe for hot wings, but I think I'll try adding some honey
> next time.
> --
>


I am pretty sure that Franks = Durkee or the other way around. Yes,
gimf. http://en.wikipedia.org/wiki/Frank's_Red_Hot

I would guess that the Durkee bottle in question is probably a small
one 6 ounces or so..which would put it line with Franks which if I
recall is slightly more hot sauce than butter combined.

-Tracy

On Wed, 26 Sep 2007 21:25:43 -0700, sf wrote:

>On Sun, 23 Sep 2007 17:54:43 -0700, Bobo Bonobo® >
>wrote:
>
>>Anyone should know better than to post a recipe with margarine to
>>begin with.
>>People do so because they are either lazy, stupid or both.
>>
>>If you go to the website that the pig suggested, the first page is a
>>recipe with 1/3 cup of Crisco.
>
>Oh, come on... get over yourself. Anyone with half a brain can
>substitute an ingredient with something they prefer.

but clearly anyone who uses crisco is morally deficient and therefore
the rest of the recipe is suspect as well. get with the program!

your pal,
blake

On Thu, 27 Sep 2007 18:09:19 GMT, blake murphy >
wrote:

>On Wed, 26 Sep 2007 21:25:43 -0700, sf wrote:
>
>>On Sun, 23 Sep 2007 17:54:43 -0700, Bobo Bonobo® >
>>wrote:
>>
>>>Anyone should know better than to post a recipe with margarine to
>>>begin with.
>>>People do so because they are either lazy, stupid or both.
>>>
>>>If you go to the website that the pig suggested, the first page is a
>>>recipe with 1/3 cup of Crisco.
>>
>>Oh, come on... get over yourself. Anyone with half a brain can
>>substitute an ingredient with something they prefer.
>
>but clearly anyone who uses crisco is morally deficient and therefore
>the rest of the recipe is suspect as well. get with the program!
>
Clicking heels and saluting. YES SIR!
--

History is a vast early warning system
Norman Cousins

On Sep 27, 1:09 pm, blake murphy > wrote:
> On Wed, 26 Sep 2007 21:25:43 -0700, sf wrote:
> >On Sun, 23 Sep 2007 17:54:43 -0700, Bobo Bonobo® >
> >wrote:
>
> >>Anyone should know better than to post a recipe with margarine to
> >>begin with.
> >>People do so because they are either lazy, stupid or both.
>
> >>If you go to the website that the pig suggested, the first page is a
> >>recipe with 1/3 cup of Crisco.
>
> >Oh, come on... get over yourself. Anyone with half a brain can
> >substitute an ingredient with something they prefer.
>
> but clearly anyone who uses crisco is morally deficient and therefore
> the rest of the recipe is suspect as well. get with the program!

That is unfair. You're not allowing for the possibility that the
person is merely profoundly stupid.
>
> your pal,
> blake

--Bryan

On Sep 27, 2:09?pm, blake murphy > wrote:
> On Wed, 26 Sep 2007 21:25:43 -0700, sf wrote:
> >On Sun, 23 Sep 2007 17:54:43 -0700, Bobo Bonobo >
> >wrote:
>
> >>Anyone should know better than to post a recipe with margarine to
> >>begin with.
> >>People do so because they are either lazy, stupid or both.
>
> >>If you go to the website that the pig suggested, the first page is a
> >>recipe with 1/3 cup of Crisco.
>
> >Oh, come on... get over yourself. Anyone with half a brain can
> >substitute an ingredient with something they prefer.
>
> but clearly anyone who uses crisco is morally deficient and therefore
> the rest of the recipe is suspect as well. get with the program!

Nonsense. There's nothing wrong with Crisco. Crisco is simply
hydogenated vegetable shortening... and it's manufacture has changed
over the years to keep up with the new health findings... I suggest
anyone in doubt go to their web site. Crisco has always been more
healthful than *never changing* animal fats.

On Sep 29, 8:23 am, Sheldon > wrote:
> On Sep 27, 2:09?pm, blake murphy > wrote:
>
>
>
> > On Wed, 26 Sep 2007 21:25:43 -0700, sf wrote:
> > >On Sun, 23 Sep 2007 17:54:43 -0700, Bobo Bonobo >
> > >wrote:
>
> > >>Anyone should know better than to post a recipe with margarine to
> > >>begin with.
> > >>People do so because they are either lazy, stupid or both.
>
> > >>If you go to the website that the pig suggested, the first page is a
> > >>recipe with 1/3 cup of Crisco.
>
> > >Oh, come on... get over yourself. Anyone with half a brain can
> > >substitute an ingredient with something they prefer.
>
> > but clearly anyone who uses crisco is morally deficient and therefore
> > the rest of the recipe is suspect as well. get with the program!
>
> Nonsense. There's nothing wrong with Crisco. Crisco is simply
> hydogenated vegetable shortening... and it's manufacture has changed
> over the years to keep up with the new health findings... I suggest
> anyone in doubt go to their web site. Crisco has always been more
> healthful than *never changing* animal fats.

Sometimes you say the stupidest things.

--Bryan

On Sat, 29 Sep 2007 06:08:22 -0700, Bobo Bonobo® >
wrote:

>On Sep 27, 1:09 pm, blake murphy > wrote:
>> On Wed, 26 Sep 2007 21:25:43 -0700, sf wrote:
>> >On Sun, 23 Sep 2007 17:54:43 -0700, Bobo Bonobo® >
>> >wrote:
>>
>> >>Anyone should know better than to post a recipe with margarine to
>> >>begin with.
>> >>People do so because they are either lazy, stupid or both.
>>
>> >>If you go to the website that the pig suggested, the first page is a
>> >>recipe with 1/3 cup of Crisco.
>>
>> >Oh, come on... get over yourself. Anyone with half a brain can
>> >substitute an ingredient with something they prefer.
>>
>> but clearly anyone who uses crisco is morally deficient and therefore
>> the rest of the recipe is suspect as well. get with the program!
>
>That is unfair. You're not allowing for the possibility that the
>person is merely profoundly stupid.
>>

Such is life. There are those who look down on stupid people - then
there's the rest of us who are muddling along in our shear ignorance
and getting most of life right the first time.

Back to food: I guess the vinegar pie crust recipe that calls for
either lard or Crisco (no butter), discussed in another thread, has
been perpetrated by stupid people too.

sf
who doesn't have much to complain about

good mate
kids that are making it in life on their own
decent job
good housing
nice car
vacations

Oh, yes... I have GREAT hair.
There is no such thing as a bad hair day for me.

--

History is a vast early warning system
Norman Cousins

sf wrote:
> On Sat, 29 Sep 2007 06:08:22 -0700, Bobo Bonobo® >
> wrote:
>
>> On Sep 27, 1:09 pm, blake murphy > wrote:
>>> On Wed, 26 Sep 2007 21:25:43 -0700, sf wrote:
>>>> On Sun, 23 Sep 2007 17:54:43 -0700, Bobo Bonobo®
>>>> > wrote:
>>>
>>>>> Anyone should know better than to post a recipe with margarine to
>>>>> begin with.
>>>>> People do so because they are either lazy, stupid or both.
>>>
>>>>> If you go to the website that the pig suggested, the first page
>>>>> is a recipe with 1/3 cup of Crisco.
>>>
>>>> Oh, come on... get over yourself. Anyone with half a brain can
>>>> substitute an ingredient with something they prefer.
>>>
>>> but clearly anyone who uses crisco is morally deficient and
>>> therefore the rest of the recipe is suspect as well. get with the
>>> program!
>>
>> That is unfair. You're not allowing for the possibility that the
>> person is merely profoundly stupid.
>>>
>
> Such is life. There are those who look down on stupid people - then
> there's the rest of us who are muddling along in our shear ignorance
> and getting most of life right the first time.
>
> Back to food: I guess the vinegar pie crust recipe that calls for
> either lard or Crisco (no butter), discussed in another thread, has
> been perpetrated by stupid people too.
>
> sf
> who doesn't have much to complain about
>
> good mate
> kids that are making it in life on their own
> decent job
> good housing
> nice car
> vacations
>
> Oh, yes... I have GREAT hair.
> There is no such thing as a bad hair day for me.

attagirl))))

On Sep 29, 11:14 am, sf wrote:
> On Sat, 29 Sep 2007 06:08:22 -0700, Bobo Bonobo® >
> wrote:
>
>
>
> >On Sep 27, 1:09 pm, blake murphy > wrote:
> >> On Wed, 26 Sep 2007 21:25:43 -0700, sf wrote:
> >> >On Sun, 23 Sep 2007 17:54:43 -0700, Bobo Bonobo® >
> >> >wrote:
>
> >> >>Anyone should know better than to post a recipe with margarine to
> >> >>begin with.
> >> >>People do so because they are either lazy, stupid or both.
>
> >> >>If you go to the website that the pig suggested, the first page is a
> >> >>recipe with 1/3 cup of Crisco.
>
> >> >Oh, come on... get over yourself. Anyone with half a brain can
> >> >substitute an ingredient with something they prefer.
>
> >> but clearly anyone who uses crisco is morally deficient and therefore
> >> the rest of the recipe is suspect as well. get with the program!
>
> >That is unfair. You're not allowing for the possibility that the
> >person is merely profoundly stupid.
>
> Such is life. There are those who look down on stupid people - then
> there's the rest of us who are muddling along in our shear ignorance
> and getting most of life right the first time.
>
> Back to food: I guess the vinegar pie crust recipe that calls for
> either lard or Crisco (no butter), discussed in another thread, has
> been perpetrated by stupid people too.

Stupid, lazy or evil. Take your pick. Do you have another
explanation? (not a rhetorical question)
>
> sf
> who doesn't have much to complain about
>
> good mate
> kids that are making it in life on their own
> decent job
> good housing
> nice car
> vacations

I have all those things too, except my only offspring is only 5 years
old.
>
> Oh, yes... I have GREAT hair.
> There is no such thing as a bad hair day for me.

Every day is a bad hair day for me, but I'm a punk rocker, so maybe
bad hair=good hair. Maybe.
>

--Bryan

On Sat, 29 Sep 2007 09:24:29 -0700, Bobo Bonobo® >
wrote:

>On Sep 29, 11:14 am, sf wrote:
>> On Sat, 29 Sep 2007 06:08:22 -0700, Bobo Bonobo® >
>> wrote:
>>
>>
>> Back to food: I guess the vinegar pie crust recipe that calls for
>> either lard or Crisco (no butter), discussed in another thread, has
>> been perpetrated by stupid people too.
>
>Stupid, lazy or evil. Take your pick. Do you have another
>explanation? (not a rhetorical question)

I have two.

First, plentiful butter was not common until recent times (unless you
were French, I guess), but lard was. Even farmers didn't have a huge
supply of butter, they raised pigs for food. They ate chicken after
the hen stopped laying. Cattle were working animals that happened to
produce milk. Trans fats were not an issue back then.

Second, Crisco is a non-animal fat alternative to lard which was
introduced to the public after the turn of the last century. Almost
every home kept a can of Crisco on the shelf, even into the '60s and
people still use it. If I made fried chicken, I'd probably use
Crisco. But I don't fry, so it's a non issue for me.

PS: My grandmother made pie crusts that send you to worship at her
alter - she used lard (no vinegar or egg). That set of grandparents
also ate steel cut oatmeal for breakfast and an egg on toast (with
cottage cheese) for lunch every day in their later years <people of
habit and simple tastes> and each died at age 86. That's a long
enough life for me. I don't want to live to be 100.
--

History is a vast early warning system
Norman Cousins

sf wrote:
> On Sat, 29 Sep 2007 09:24:29 -0700, Bobo Bonobo® >
> wrote:
>
>> On Sep 29, 11:14 am, sf wrote:
>>> On Sat, 29 Sep 2007 06:08:22 -0700, Bobo Bonobo®
>>> > wrote:
>>>
>>>
>>> Back to food: I guess the vinegar pie crust recipe that calls for
>>> either lard or Crisco (no butter), discussed in another thread, has
>>> been perpetrated by stupid people too.
>>
>> Stupid, lazy or evil. Take your pick. Do you have another
>> explanation? (not a rhetorical question)
>
> I have two.
>
> First, plentiful butter was not common until recent times (unless you
> were French, I guess), but lard was. Even farmers didn't have a huge
> supply of butter, they raised pigs for food. They ate chicken after
> the hen stopped laying. Cattle were working animals that happened to
> produce milk. Trans fats were not an issue back then.
>
> Second, Crisco is a non-animal fat alternative to lard which was
> introduced to the public after the turn of the last century. Almost
> every home kept a can of Crisco on the shelf, even into the '60s and
> people still use it. If I made fried chicken, I'd probably use
> Crisco. But I don't fry, so it's a non issue for me.
>
> PS: My grandmother made pie crusts that send you to worship at her
> alter - she used lard (no vinegar or egg). That set of grandparents
> also ate steel cut oatmeal for breakfast and an egg on toast (with
> cottage cheese) for lunch every day in their later years <people of
> habit and simple tastes> and each died at age 86. That's a long
> enough life for me. I don't want to live to be 100.

That sounds similar to the life my grandma led!

<sf> schrieb :

<snip>

> First, plentiful butter was not common until recent times (unless you
> were French, I guess), but lard was.
<chuckle>
You kill a pig to get lard.
You milk a cow every day ...

> Even farmers didn't have a huge
> supply of butter, they raised pigs for food.

What country are you talking about ?

> They ate chicken after
> the hen stopped laying. Cattle were working animals that happened to
> produce milk. Trans fats were not an issue back then.
>
Oxen don't produce milk. If you can show me _any_ cow used
to pull wagons or ploughs, I'd be surprised.

<snip>

Cheers,

Michael Kuettner