Subj : Re: Bargains
To : JIM WELLER
From : Dave Drum
Date : Fri Jun 03 2022 07:11:18
-=> JIM WELLER wrote to DAVE DRUM <=-
DD> Drumsticks are beginning to be "featured" as giant 'Buffalo Drum'
JW> I've been seasoning them that way for years. Wings may taste better
JW> but drums are better value, both in the meat to bone ratio and the
JW> price per pound.
It's all about supply and demand. And, FWIW, I think drumsticks have a
better flavour to start with - before you tart them up with hot sauce,
etc.
JW> Marketing gimmick; When Alberta's Lilydale Poultry Processors was
JW> renamed Lilydale Farms their smoked turkey legs became pterodactyl
JW> wings and jumped a dollar a pound in price.
I've seen pterodactyl wings in some of my local meat markets - so, either
your guys didn't trademark the name or my guys haven't been called out
on it yet. Bv)=
The only food reference I found - after wading through a plethora of
computer OS listings was for Kahootz Steak & Ale House in Meridian, ID
"Baked with House Seasonings, then Dipped in our "Hot Wing Sauce," and
grilled when you order. Served with Blue Cheese Dressing & Celery
Sticks."
DD> I note that the New York Times recipes call for dark meat chicken much
DD> more often than white/breast chicken. And often there is a note or two
DD> in the accompanying text about "better flavour".
JW> Yeah, I wish they'd quit doing that!
Why? It's only the truth. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Turkey Legs & Gravy
Categories: Poultry, Sauces, Vegetables
Yield: 6 Servings
4 lb Turkey drumsticks
2 Ribs celery; 1/2" slices
1 sm Onion; thin sliced
1 md Bell pepper; cored, seeded,
- thin sliced
1 1/2 ts Poultry seasoning *
2 ts Salt
1/4 ts Black pepper; fresh ground
1/4 c All-purpose flour
1/2 c Water
2 ts GravyMaster
* Bell's is a good brand and widely available - UDD
Place the legs, celery, onions, and green peppers in a
large pot with enough cold water to cover. Add the poultry
seasoning, salt, and pepper, and heat to boiling.
Reduce the heat to simmering and simmer until the drum
sticks are very tender, about 1 1/2 hours.
Check the seasoning once or twice during cooking and
adjust as necessary.
Strip the meat from the leg bone and remove the thin,
stiff, white tendons. Return the meat to the cooking
vessel, reserving the bones, etc. for other use.
In a bowl, stir the flour into the water until smooth.
Slowly stir the flour mixture into the simmering turkey
liquid until it is smooth and thickened. Stir in the
GravyMaster. Taste the gravy and add seasoning if needed.
Thin the gravy with a little water if necessary.
Serve hot, passing extra gravy.
Recipe By: Sylvia Woods (Sylvia's Restuarant in NYC)
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
... In advertising avoid the concrete; cultivate the delightfully vague.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)
