Do any stores sell the convienent elastic ties for trussing up poultry?
We've run out of the originals, but 100 for $15 seems a little ridiculous on
the Ronco website.

"ok" > wrote in message
m...
> Do any stores sell the convienent elastic ties for trussing up poultry?
> We've run out of the originals, but 100 for $15 seems a little ridiculous
on
> the Ronco website.
>

I haven't seen the Ronco ties in person, but I just saw one of the
infomercials a couple days ago. Those ties look like exactly like the ones
I bought at Wal-Mart a few months ago. I can't remember how many were in
the package - I still have some left - but they were less than two dollars.

Hope this helps...

Paula

"ok" > wrote in message
m...
> Do any stores sell the convienent elastic ties for trussing up poultry?
> We've run out of the originals, but 100 for $15 seems a little ridiculous
on
> the Ronco website.
>

I haven't seen the Ronco ties in person, but I just saw one of the
infomercials a couple days ago. Those ties look like exactly like the ones
I bought at Wal-Mart a few months ago. I can't remember how many were in
the package - I still have some left - but they were less than two dollars.

Hope this helps...

Paula

"> Do any stores sell the convienent elastic ties for trussing up poultry?
> We've run out of the originals, but 100 for $15 seems a little ridiculous
on
> the Ronco website.
>
>

get some butchers twine from the grocery store for cheap. it'll hold the
chicken on the spit much better anyway. i have one of those rotisseries and
i tossed the elastic ties and went straight for the butchers twine. who
wants synthetic crap on their cooking chicken anyway?

"> Do any stores sell the convienent elastic ties for trussing up poultry?
> We've run out of the originals, but 100 for $15 seems a little ridiculous
on
> the Ronco website.
>
>

get some butchers twine from the grocery store for cheap. it'll hold the
chicken on the spit much better anyway. i have one of those rotisseries and
i tossed the elastic ties and went straight for the butchers twine. who
wants synthetic crap on their cooking chicken anyway?

A shot rang out! And "ok" > said:

> Do any stores sell the convienent elastic ties for trussing up poultry?
> We've run out of the originals, but 100 for $15 seems a little ridiculous on
> the Ronco website.

And that's $15 plus shipping. I did find some, but I can't remember
which store -- either Wal Mart or Butterfield's. But according to
the label, they're made by Foxrun Craftsmen:

http://www.foxruncraftsmen.com/

Their retailer section is under construction, but you might be able
to ask about 'where to buy' via e-mail...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

A shot rang out! And "ok" > said:

> Do any stores sell the convienent elastic ties for trussing up poultry?
> We've run out of the originals, but 100 for $15 seems a little ridiculous on
> the Ronco website.

And that's $15 plus shipping. I did find some, but I can't remember
which store -- either Wal Mart or Butterfield's. But according to
the label, they're made by Foxrun Craftsmen:

http://www.foxruncraftsmen.com/

Their retailer section is under construction, but you might be able
to ask about 'where to buy' via e-mail...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

A shot rang out! And "ok" > said:

> Do any stores sell the convienent elastic ties for trussing up poultry?
> We've run out of the originals, but 100 for $15 seems a little ridiculous on
> the Ronco website.

And that's $15 plus shipping. I did find some, but I can't remember
which store -- either Wal Mart or Butterfield's. But according to
the label, they're made by Foxrun Craftsmen:

http://www.foxruncraftsmen.com/

Their retailer section is under construction, but you might be able
to ask about 'where to buy' via e-mail...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

> "A.C." writes:
>
>>sum wun sed:
>"> Do any stores sell the convienent elastic ties for trussing up poultry?
>> We've run out of the originals, but 100 for $15 seems a little ridiculous
>> on the Ronco website.
>
>get some butchers twine from the grocery store for cheap. it'll hold the
>chicken on the spit much better anyway. i have one of those rotisseries and
>i tossed the elastic ties and went straight for the butchers twine. who
>wants synthetic crap on their cooking chicken anyway?

There's no need to truss a chicken (that's foodtv claptrap), especially not for
rotisseried chicken 'cause no matter that it's butcher twine chances are better
than 50% there'll be flare ups and the twine will burn and fall off, and then
the bird will be out of balance and the spit will typically quit
rotisserie-ing, and sit there in one position, and BURN... all this while the
cook is fifty feet away hitting on his now grown up niece and won't have a clue
that the only chick he got over heated is the one on the Q.

Cut slits in the skin (I'm positive yoose can find your way around a chick's
anal area) and tuck in her legs, then do likewise with the wing tips. Only
time a chick needs trussing is when she's gonna get stuffed, and well stuffed
they don''t rotisserize, they just lie there and sizzle.

Class dimissed.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> "A.C." writes:
>
>>sum wun sed:
>"> Do any stores sell the convienent elastic ties for trussing up poultry?
>> We've run out of the originals, but 100 for $15 seems a little ridiculous
>> on the Ronco website.
>
>get some butchers twine from the grocery store for cheap. it'll hold the
>chicken on the spit much better anyway. i have one of those rotisseries and
>i tossed the elastic ties and went straight for the butchers twine. who
>wants synthetic crap on their cooking chicken anyway?

There's no need to truss a chicken (that's foodtv claptrap), especially not for
rotisseried chicken 'cause no matter that it's butcher twine chances are better
than 50% there'll be flare ups and the twine will burn and fall off, and then
the bird will be out of balance and the spit will typically quit
rotisserie-ing, and sit there in one position, and BURN... all this while the
cook is fifty feet away hitting on his now grown up niece and won't have a clue
that the only chick he got over heated is the one on the Q.

Cut slits in the skin (I'm positive yoose can find your way around a chick's
anal area) and tuck in her legs, then do likewise with the wing tips. Only
time a chick needs trussing is when she's gonna get stuffed, and well stuffed
they don''t rotisserize, they just lie there and sizzle.

Class dimissed.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> There's no need to truss a chicken (that's foodtv claptrap), especially
not for
> rotisseried chicken 'cause no matter that it's butcher twine chances are
better
> than 50% there'll be flare ups and the twine will burn and fall off, and
then
> the bird will be out of balance and the spit will typically quit
> rotisserie-ing, and sit there in one position, and BURN... all this while
the
> cook is fifty feet away hitting on his now grown up niece and won't have a
clue
> that the only chick he got over heated is the one on the Q.
>
> Cut slits in the skin (I'm positive yoose can find your way around a
chick's
> anal area) and tuck in her legs, then do likewise with the wing tips.
Only
> time a chick needs trussing is when she's gonna get stuffed, and well
stuffed
> they don''t rotisserize, they just lie there and sizzle.
>
> Class dimissed.

the OP was talking about the ronco rotisserie sheldon, which i'm sure you
don't have. (you're far to good a cook and to cool to own one) believe me
you have to truss a chicken especially in the smaller version. so in a
nutshell, shut your ****ing cakehole ass spelunker ;-)

> There's no need to truss a chicken (that's foodtv claptrap), especially
not for
> rotisseried chicken 'cause no matter that it's butcher twine chances are
better
> than 50% there'll be flare ups and the twine will burn and fall off, and
then
> the bird will be out of balance and the spit will typically quit
> rotisserie-ing, and sit there in one position, and BURN... all this while
the
> cook is fifty feet away hitting on his now grown up niece and won't have a
clue
> that the only chick he got over heated is the one on the Q.
>
> Cut slits in the skin (I'm positive yoose can find your way around a
chick's
> anal area) and tuck in her legs, then do likewise with the wing tips.
Only
> time a chick needs trussing is when she's gonna get stuffed, and well
stuffed
> they don''t rotisserize, they just lie there and sizzle.
>
> Class dimissed.

the OP was talking about the ronco rotisserie sheldon, which i'm sure you
don't have. (you're far to good a cook and to cool to own one) believe me
you have to truss a chicken especially in the smaller version. so in a
nutshell, shut your ****ing cakehole ass spelunker ;-)

> There's no need to truss a chicken (that's foodtv claptrap), especially
not for
> rotisseried chicken 'cause no matter that it's butcher twine chances are
better
> than 50% there'll be flare ups and the twine will burn and fall off, and
then
> the bird will be out of balance and the spit will typically quit
> rotisserie-ing, and sit there in one position, and BURN... all this while
the
> cook is fifty feet away hitting on his now grown up niece and won't have a
clue
> that the only chick he got over heated is the one on the Q.
>
> Cut slits in the skin (I'm positive yoose can find your way around a
chick's
> anal area) and tuck in her legs, then do likewise with the wing tips.
Only
> time a chick needs trussing is when she's gonna get stuffed, and well
stuffed
> they don''t rotisserize, they just lie there and sizzle.
>
> Class dimissed.

the OP was talking about the ronco rotisserie sheldon, which i'm sure you
don't have. (you're far to good a cook and to cool to own one) believe me
you have to truss a chicken especially in the smaller version. so in a
nutshell, shut your ****ing cakehole ass spelunker ;-)

>get some butchers twine from the grocery store for cheap. it'll hold the
>chicken on the spit much better anyway. i have one of those rotisseries and
>i tossed the elastic ties and went straight for the butchers twine. who
>wants synthetic crap on their cooking chicken anyway?
>

I was about to give the same exact answer; I never used the elastic ties but
instead use cooking twine and find it works well for holding the chicken on the
rotisserie.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".

>get some butchers twine from the grocery store for cheap. it'll hold the
>chicken on the spit much better anyway. i have one of those rotisseries and
>i tossed the elastic ties and went straight for the butchers twine. who
>wants synthetic crap on their cooking chicken anyway?
>

I was about to give the same exact answer; I never used the elastic ties but
instead use cooking twine and find it works well for holding the chicken on the
rotisserie.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".