Subj : Re: Bargains
To   : JIM WELLER
From : Dave Drum
Date : Mon Jun 06 2022 05:05:00

-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> I've seen pterodactyl wings in some of my local meat markets - so,
 DD> either your guys didn't trademark the name or my guys haven't been
 DD> called out on it yet.  Bv)=

 JW> It's a generic term used by numerous poultry processors,
 JW> restaurants and even charcoal companies publishing grill recipes.
 JW> It's been in wide use too long to trademark.

 DD> The only food reference I found - after wading through a plethora of
 DD> computer OS listings was for Kahootz Steak & Ale House in Meridian, ID

 JW> If you Google "pterodactyl turkey wings" rather than just
 JW> "pterodactyl wings" you'll eliminate their computer stuff and the
 JW> relevant references will appear.

Makes sense.

 JW> Yesterday Roslind broke down one of our large trays of chicken legs
 JW> with backs attached and baked the thighs in the oven with a homemade
 JW> heavily seasoned crushed cornflake shake and bake coating and
 JW> crockpotted the drums for six hours in a sauce made in part with
 JW> Patak's butter chicken cooking sauce.

Those are what I call "leg quarters". My local Hy-Vee was advertising 
leg quarters @ U$4.90/lb in 10# bags. So I called the service desk to
check. As I thought - it should have been U$4.90 for the 10# bag. They
pulled it from their web site and gave me a 50c/gallon fuel saver reward
for bringing it to their attention.

 JW> The chicken coating mix was composed of crushed and ground
 JW> cornflakes, flour, red and black pepper, garlic powder, thyme,
 JW> rosemary, sage, summer savory and a little mustard powder. She used
 JW> an egg and milk wash to help coat the meat.

Breading/coating are the only legitimate uses for corn flakes in my
personal estimation.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Andy Capp's Chicken Breading/Batter
 Categories: Poultry, Chilies, Herbs, Dairy
      Yield: 3 Servings
 
      4 lb Chicken; in serving pieces

MMMMM--------------------------COATING-------------------------------
  1 1/2 ts Firehouse Hot Chilli spice *
      1 ts Garlic granules
      1 ts Onion granules
      4 lg Eggs
      4 tb Water
      2 c  Andy Capp's Hot Fries;
           - coarse crushed (do not
           - grind to a powder)
      2 ts Salt
 
  * Separate recipe
  
  In a bowl mix half of the chilli spice, garlic, and
  onion with the eggs and water and beat well.
  
  To another bowl add the rest of the chilli spice, garlic
  and onion granules to the crushed Andy Capp Hot Fries
  along with the salt and combine well.
  
  Dip each piece of chicken in egg mixture, then in Hot
  Fries crumbs; repeat to double coat. When all are
  coated, cover and chill for a minimum of 1 hour.
  
  WHEN READY TO COOK: Pour oil in fryer or large saucepan
  to 2" deep. Heat oil to 350ºF/175ºC, or until hot.
  
  Fry chicken skin side down, until well browned. Turn each
  piece over and brown the other side. Move the chicken
  around and flip as necessary to prevent burning and/or
  sticking. Remove with slotted spoon and drain on paper
  towels.
  
  UDD Notes: This ain't Popeyes but it ain't bad.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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