"U.S. Janet B." wrote:
>
> jmcquown wrote:
> >If you try the hack please do report back! I do like chicken thighs,
> >just never tried them for a "Buffalo" style anything.

> O.k., I'll give them a try. thx

I hope you report back too. I'd like to hear someone else's
opinion.

Remember, next time you cook thighs, you only need to
"sacrifice" one of them to test out the buffalo style.

Bryan Simmons wrote:
>
> On Friday, November 6, 2020 at 5:15:12 AM UTC-6, Gary wrote:
> > Hank Rogers wrote:
> > >
> > > Bryan Simmons wrote:
> > > > Nothing can rival the middle section of wings, especially when naked
> > > > fried. I enjoy the tips too. As far as the drummies go, I'd rather have a
> > > > drumstick.
> > > > --Bryan
> > > >
> > >
> > > I wonder which part of the wing winter likes?
> > "Keep the tip," said the leper to the hooker Winter.
>
> While sex is a big part of her job, she's certainly not a hooker.
> Somehow you think that insulting a fictional character that you're
> not even familiar with because you haven't read the book doesn't
> make you look even more like a pathetic old man who sleeps
> alone.
>
> Quality women have probably always rejected you, and a hooker
> is probably your best option.

LOL Hopefully, you feel better now after saying all that.

On Sat, 07 Nov 2020 07:13:44 -0500, Gary > wrote:

>"U.S. Janet B." wrote:
>>
>> jmcquown wrote:
>> >If you try the hack please do report back! I do like chicken thighs,
>> >just never tried them for a "Buffalo" style anything.
>
>> O.k., I'll give them a try. thx
>
>I hope you report back too. I'd like to hear someone else's
>opinion.
>
>Remember, next time you cook thighs, you only need to
>"sacrifice" one of them to test out the buffalo style.

I rarely cook chicken, other than skinless boneless breasts I never
buy parts. I usually cook whole chickens, most usually 7+ pound oven
stuffer roasters. I never buy chicken parts because its easy to see
that they are not from the same chicken, which means they tossed
the cancerous parts.
Years ago chicken wings were plentiful and cheap. The wings were
included with whole chickens for soup... the wing's tender white meat
was reserved for young children... years ago no one ever heard of
spicy hot wings. As a child my parents bought chicken from a live
chicken market, there was no such thing as parts. People chose a live
bird, it was killed, plucked, cleaned and wrapped in newspaper to
bring home, there was no plastic wrap. Some butcher shops sold
cleaned chickens and would quarter them if asked and wrap it in brown
butcher paper. At that time the only way to get wings was to buy
whole chickens, naturally only two wings per.

On 2020-11-07 9:24 a.m., Sheldon Martin wrote:
> On Sat, 07 Nov 2020 07:13:44 -0500, Gary > wrote:

> I rarely cook chicken, other than skinless boneless breasts I never
> buy parts. I usually cook whole chickens, most usually 7+ pound oven
> stuffer roasters. I never buy chicken parts because its easy to see
> that they are not from the same chicken, which means they tossed
> the cancerous parts.

What it means is that they are catering to customers who don't want to
cook a whole chicken and who would rather have legs, or breasts, or
thighs, or drumsticks.


> Years ago chicken wings were plentiful and cheap. The wings were
> included with whole chickens for soup..

My wife used to eat a lot of chicken wings when she was young and didn't
have much money. She could buy a big bag of wings for next to nothing,
bake them and have several nights worth of leftover wing dinners.
The Buffalo wing thing has been around for more than 40 years, at least
in this area. We are only 20 miles from Buffalo, and back in the 70s
their popularity was spreading rapidly. There aren't many places where
you can get wings that you can get the great wings they make in the
Niagara area where they are small to medium size, deep fried and tossed
in Frank's sauce and margarine, and yes, this is one dish in which
margarine is better than butter.

On Fri, 6 Nov 2020 19:03:36 -0500, jmcquown >
wrote:

>On 11/6/2020 6:05 PM, Sheldon Martin wrote:
>> On Fri, 6 Nov 2020 17:25:16 -0500, jmcquown >
>> wrote:
>>
>>> On 11/5/2020 5:55 PM, U.S. Janet B. wrote:
>>>>
>>>> I just read a headline similar to the above subject.
>>>> It makes sense to me. Thighs are more meaty, they have a nice skin
>>>> covering with fat to get crispy. And around here, we always have
>>>> specials of $.99/pound. That's a lot better than $3.00/pound.
>>>>
>>>> What do you think? I'm going to try it.
>>>>
>>>> Janet US
>>>>
>>> I haven't bought chicken wings in ages. I generally do buy chicken
>>> thighs (not boneless skinless). Are you talking about something like
>>> "Buffalo" wings?
>>>
>>> For that application, I'd look for chicken drummies/drummettes. They're
>>> just the fatter part of the wing. I can't find them for $.99/lb, though.
>>>
>>> Jill
>>
>> I remember when butchers gave chicken wings for free for feeding
>> infants the tender white meat.
>>
>What?!
>
>Jill

What? what? I remember when there were no supermarkets, To buy
chicken one went to a live chicken market... I can still recall the
schtink... to a butcher shop that sold whole previously cleaned
chicken... live chicken markets were plentiful in NYC. Or they went
to a chicken farmer for butchered chicken. At that time there were
many farms in NYC... as kids we would steal fruit and vegetables.
There are lots of chicken farms where I live, one can buy eggs or meat
chickens... when chickens stopped laying they became meat chickens...
I have many neighbors who raise their own chickens for eggs, meat, and
for sale as extra income. They also raise guinea hens, turkeys,
ducks, and other poultry, like old soup chickens and roosters.

On Saturday, November 7, 2020 at 9:24:32 AM UTC-5, Sheldon wrote:
> On Sat, 07 Nov 2020 07:13:44 -0500, Gary > wrote:
>
> >"U.S. Janet B." wrote:
> >>
> >> jmcquown wrote:
> >> >If you try the hack please do report back! I do like chicken thighs,
> >> >just never tried them for a "Buffalo" style anything.
> >
> >> O.k., I'll give them a try. thx
> >
> >I hope you report back too. I'd like to hear someone else's
> >opinion.
> >
> >Remember, next time you cook thighs, you only need to
> >"sacrifice" one of them to test out the buffalo style.
> I rarely cook chicken, other than skinless boneless breasts I never
> buy parts. I usually cook whole chickens, most usually 7+ pound oven
> stuffer roasters. I never buy chicken parts because its easy to see
> that they are not from the same chicken, which means they tossed
> the cancerous parts.

Broiler/fryers are killed at between 7 and 9 weeks of age. How the hell
do they have time to get cancer?

Cindy Hamilton

Cindy Hamilton wrote:

> On Saturday, November 7, 2020 at 9:24:32 AM UTC-5, Sheldon wrote:
> > On Sat, 07 Nov 2020 07:13:44 -0500, Gary > wrote:
> >
> > >"U.S. Janet B." wrote:
> > >>
> > >> jmcquown wrote:
> > >> >If you try the hack please do report back! I do like chicken thighs,
> > >> >just never tried them for a "Buffalo" style anything.
> > >
> > >> O.k., I'll give them a try. thx
> > >
> > >I hope you report back too. I'd like to hear someone else's
> > >opinion.
> > >
> > >Remember, next time you cook thighs, you only need to
> > >"sacrifice" one of them to test out the buffalo style.
> > I rarely cook chicken, other than skinless boneless breasts I never
> > buy parts. I usually cook whole chickens, most usually 7+ pound oven
> > stuffer roasters. I never buy chicken parts because its easy to see
> > that they are not from the same chicken, which means they tossed
> > the cancerous parts.
> Broiler/fryers are killed at between 7 and 9 weeks of age. How the hell
> do they have time to get cancer?


Simple -- they are very heavy smokers and they swill huge amounts of aspartame - laced diet soda...

--
Best
Greg

On Saturday, November 7, 2020 at 9:24:23 AM UTC-6, Cindy Hamilton wrote:
> On Saturday, November 7, 2020 at 9:24:32 AM UTC-5, Sheldon wrote:
> > On Sat, 07 Nov 2020 07:13:44 -0500, Gary > wrote:
> >
> > >"U.S. Janet B." wrote:
> > >>
> > >> jmcquown wrote:
> > >> >If you try the hack please do report back! I do like chicken thighs,
> > >> >just never tried them for a "Buffalo" style anything.
> > >
> > >> O.k., I'll give them a try. thx
> > >
> > >I hope you report back too. I'd like to hear someone else's
> > >opinion.
> > >
> > >Remember, next time you cook thighs, you only need to
> > >"sacrifice" one of them to test out the buffalo style.
> > I rarely cook chicken, other than skinless boneless breasts I never
> > buy parts. I usually cook whole chickens, most usually 7+ pound oven
> > stuffer roasters. I never buy chicken parts because its easy to see
> > that they are not from the same chicken, which means they tossed
> > the cancerous parts.
> Broiler/fryers are killed at between 7 and 9 weeks of age. How the hell
> do they have time to get cancer?

They wouldn't. Sheldon just makes stuff up. Also, there would be nothing
the least bit unhealthful about eating cancerous tissue, though it would
probably be aesthetically unappealing.
>
> Cindy Hamilton

--Bryan

On Saturday, November 7, 2020 at 10:01:25 AM UTC-6, GM wrote:
> Cindy Hamilton wrote:
>
> > On Saturday, November 7, 2020 at 9:24:32 AM UTC-5, Sheldon wrote:
> > > On Sat, 07 Nov 2020 07:13:44 -0500, Gary > wrote:
> > >
> > > >"U.S. Janet B." wrote:
> > > >>
> > > >> jmcquown wrote:
> > > >> >If you try the hack please do report back! I do like chicken thighs,
> > > >> >just never tried them for a "Buffalo" style anything.
> > > >
> > > >> O.k., I'll give them a try. thx
> > > >
> > > >I hope you report back too. I'd like to hear someone else's
> > > >opinion.
> > > >
> > > >Remember, next time you cook thighs, you only need to
> > > >"sacrifice" one of them to test out the buffalo style.
> > > I rarely cook chicken, other than skinless boneless breasts I never
> > > buy parts. I usually cook whole chickens, most usually 7+ pound oven
> > > stuffer roasters. I never buy chicken parts because its easy to see
> > > that they are not from the same chicken, which means they tossed
> > > the cancerous parts.
> > Broiler/fryers are killed at between 7 and 9 weeks of age. How the hell
> > do they have time to get cancer?
> Simple -- they are very heavy smokers and they swill huge amounts of aspartame - laced diet soda...
>
Aspartame is not saccharine. It doesn't cause cancer. Also, chicken feet
and chicken beaks just don't lend themselves to smoking. We had a
neighbor's chicken roosting in our apple tree a couple of years ago. It'd be
fun to blow shotguns to a chicken and see how it acted when it was high.
Of course, I don't smoke weed, and I'd have to drive over to the East Side to
buy some, and by then, the chicken would probably have flown the coop,
and I'd be left with expensive weed that would be useless to me, and I'd feel
like I had egg on my face.
> --
> Best
> Greg

--Bryan

On Sat, 7 Nov 2020 15:09:04 -0000 (UTC), heyjoe
> wrote:

>On Sat, 7 Nov 2020 09:39:33 -0500
>in Message-ID: >
>Dave Smith wrote :
>
>> My wife used to eat a lot of chicken wings when she was young and didn't
>> have much money.
>
>I think we've all experiened that money situation at one time or
>another. Our cheap meal was chicken livers. These days I have to look
>on certain days of the week to find them at the local Kroger.
>Supposedly they're not one of those things you should eat frequently,
>but we still ike them once in a while.
>
>Never did acquire a taste for beef/calf/pork liver, but chicken livers -
>yummOH!

Liver of any kind is hard to find at the supermarket. Most times
chicken livers aren't even included inside the chicken.
Rats! I really like liver.
Janet US

Sheldon Martin wrote:
> On Sat, 07 Nov 2020 07:13:44 -0500, Gary > wrote:
>
>> "U.S. Janet B." wrote:
>>>
>>> jmcquown wrote:
>>>> If you try the hack please do report back! I do like chicken thighs,
>>>> just never tried them for a "Buffalo" style anything.
>>
>>> O.k., I'll give them a try. thx
>>
>> I hope you report back too. I'd like to hear someone else's
>> opinion.
>>
>> Remember, next time you cook thighs, you only need to
>> "sacrifice" one of them to test out the buffalo style.
>
> I rarely cook chicken, other than skinless boneless breasts I never
> buy parts. I usually cook whole chickens, most usually 7+ pound oven
> stuffer roasters. I never buy chicken parts because its easy to see
> that they are not from the same chicken, which means they tossed
> the cancerous parts.

Popeye, I figured yoose for a man who only eats the titties off the
chicken and throws the rest out yoose window.

On 11/7/2020 9:46 AM, Sheldon Martin wrote:
> On Fri, 6 Nov 2020 19:03:36 -0500, jmcquown >
> wrote:
>
>> On 11/6/2020 6:05 PM, Sheldon Martin wrote:
>>> On Fri, 6 Nov 2020 17:25:16 -0500, jmcquown >
>>> wrote:
>>>
>>>> On 11/5/2020 5:55 PM, U.S. Janet B. wrote:
>>>>>
>>>>> I just read a headline similar to the above subject.
>>>>> It makes sense to me. Thighs are more meaty, they have a nice skin
>>>>> covering with fat to get crispy. And around here, we always have
>>>>> specials of $.99/pound. That's a lot better than $3.00/pound.
>>>>>
>>>>> What do you think? I'm going to try it.
>>>>>
>>>>> Janet US
>>>>>
>>>> I haven't bought chicken wings in ages. I generally do buy chicken
>>>> thighs (not boneless skinless). Are you talking about something like
>>>> "Buffalo" wings?
>>>>
>>>> For that application, I'd look for chicken drummies/drummettes. They're
>>>> just the fatter part of the wing. I can't find them for $.99/lb, though.
>>>>
>>>> Jill
>>>
>>> I remember when butchers gave chicken wings for free for feeding
>>> infants the tender white meat.
>>>
>> What?!
>>
>> Jill
>
> What? what? I remember when there were no supermarkets, To buy
> chicken one went to a live chicken market... I can still recall the
> schtink... to a butcher shop that sold whole previously cleaned
> chicken... live chicken markets were plentiful in NYC.

I'm not contesting that (although the "supermarket" concept was
developed in 1913, well before you were born). I'm asking why on earth
butchers would be giving away chicken wings for feeding infants "the
tender white meat".

Or they went
> to a chicken farmer for butchered chicken. At that time there were
> many farms in NYC... as kids we would steal fruit and vegetables.
> There are lots of chicken farms where I live, one can buy eggs or meat
> chickens... when chickens stopped laying they became meat chickens...
> I have many neighbors who raise their own chickens for eggs, meat, and
> for sale as extra income. They also raise guinea hens, turkeys,
> ducks, and other poultry, like old soup chickens and roosters.
>
Uh huh. Not debating that. I'm asking about the chicken wings for free
for feeding infants.

Jill

heyjoe wrote:
> Never did acquire a taste for beef/calf/pork liver, but chicken livers -
> yummOH!

I've only had chicken liver but I absolutely love it.
Either breaded and fried or livers and onions with gravy.

"U.S. Janet B." wrote:
>
> Liver of any kind is hard to find at the supermarket. Most times
> chicken livers aren't even included inside the chicken.
> Rats! I really like liver.

I still see 16oz containers of chicken livers. At least
anytime I've looked for them. (not recently)

On 2020-11-07 10:09 a.m., heyjoe wrote:
> On Sat, 7 Nov 2020 09:39:33 -0500
> in Message-ID: >
> Dave Smith wrote :
>
>> My wife used to eat a lot of chicken wings when she was young and didn't
>> have much money.
>
> I think we've all experiened that money situation at one time or
> another. Our cheap meal was chicken livers. These days I have to look
> on certain days of the week to find them at the local Kroger.
> Supposedly they're not one of those things you should eat frequently,
> but we still ike them once in a while.
>
> Never did acquire a taste for beef/calf/pork liver, but chicken livers -
> yummOH!

I don't mind the taste of liver. It is the texture that puts me off.

Dave Smith wrote:
> On 2020-11-07 10:09 a.m., heyjoe wrote:
>> On Sat, 7 Nov 2020 09:39:33 -0500
>> in Message-ID: >
>> Dave Smith wrote :
>>
>>> My wife used to eat a lot of chicken wings when she was young
>>> and didn't
>>> have much money.
>>
>> I think we've all experiened that money situation at one time or
>> another.* Our cheap meal was chicken livers.* These days I have
>> to look
>> on certain days of the week to find them at the local Kroger.
>> Supposedly they're not one of those things you should eat
>> frequently,
>> but we still ike them once in a while.
>>
>> Never did acquire a taste for beef/calf/pork liver, but chicken
>> livers -
>> yummOH!
>
> I don't mind the taste of liver. It is the texture that puts me off.
>
>
>


Like Julie, EVERYTHING puts you off.

Hell man you're canadian!

On Saturday, November 7, 2020 at 11:39:41 AM UTC-6, U.S. Janet B. wrote:
>
> Liver of any kind is hard to find at the supermarket. Most times
> chicken livers aren't even included inside the chicken.
> Rats! I really like liver.
> Janet US
>
I haven't looked for liver, chicken or otherwise, at the grocery store in a LONG
time. But if you have a hankering for them, head to Walmart's deli area. Just
be sure to get them as soon or as close to as soon out of the deep fryer as
possible. If they sit under that heat lamp too long they turn into little concrete
clumps.

On Saturday, November 7, 2020 at 11:39:41 AM UTC-6, U.S. Janet B. wrote:
> On Sat, 7 Nov 2020 15:09:04 -0000 (UTC), heyjoe
> > wrote:
>
> >On Sat, 7 Nov 2020 09:39:33 -0500
> >in Message-ID: >
> >Dave Smith wrote :
> >
> >> My wife used to eat a lot of chicken wings when she was young and didn't
> >> have much money.
> >
> >I think we've all experiened that money situation at one time or
> >another. Our cheap meal was chicken livers. These days I have to look
> >on certain days of the week to find them at the local Kroger.
> >Supposedly they're not one of those things you should eat frequently,
> >but we still ike them once in a while.
> >
> >Never did acquire a taste for beef/calf/pork liver, but chicken livers -
> >yummOH!
>
> Liver of any kind is hard to find at the supermarket. Most times
> chicken livers aren't even included inside the chicken.
> Rats! I really like liver.

I would prefer they not be included. I'll eat the gizzards and hearts
(even though i'm not crazy about them), but the livers get thrown
away, and I hate wasting food.

> Janet US

--Bryan

On 2020-11-07 10:39 a.m., U.S. Janet B. wrote:

>>
>> Never did acquire a taste for beef/calf/pork liver, but chicken livers -
>> yummOH!
>
> Liver of any kind is hard to find at the supermarket. Most times
> chicken livers aren't even included inside the chicken.
> Rats! I really like liver.
> Janet US
>
Calve's liver should be a bit easier to find now as the ranchers sell
off surplus calves rather than having to feed them over winter.
I mentioned eating some on Thursday. I had to buy 3 slices in the packet
and cooked them all. I had the second one cold last night and used some
of the third (cold) in a sandwich for lunch today. It was so tender it
was almost like eating liver paté.
I think I'll watch out for more next time I venture out to the supermarket.
Graham

Ed Pawlowski wrote:

> On 11/5/2020 5:55 PM, U.S. Janet B. wrote:
> >
> > I just read a headline similar to the above subject.
> > It makes sense to me. Thighs are more meaty, they have a nice skin
> > covering with fat to get crispy. And around here, we always have
> > specials of $.99/pound. That's a lot better than $3.00/pound.
> >
> > What do you think? I'm going to try it.
> >
> > Janet US
> >
>
> used to buy wings often but they have become very popular and ruined
> a good thing. I bought them years ago for 5 cents a pound and KFC
> used to have the occasional special to move them. Those days are
> long gone.
>
> I have thighs in the freezer all the time. Cheaper, meatier, still
> tasty.

Thats my preferred cut anyway. Much more useful to me.