What's for Dinner

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What's for Dinner

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Jam Lady

Joined: 28 Dec 2006
Posts: 2583
Location: New Jersey, USA

Posted: Mon Feb 03, 25 2:57 pm Post subject: What's for Dinner
Last night I made chicken bites and sausage in the air fryer. Chicken bites - cut chicken tenders into 3 pieces, toss with avocado oil, then salt, pepper, paprika. Finally toss with corn starch, then air fry. Premio Italian sausages - both sweet and hot - done whole, then sliced for serving. Sides were braised sliced Brussels sprouts with bacon. And white rice. What did you have?

Mistress Rose

Joined: 21 Jul 2011
Posts: 16070

Posted: Tue Feb 04, 25 8:35 am Post subject:
Cold roast chicken with jacket potato and tomato. We had a rather busy day, so wanted something easy to make. What are chicken tenders Jam Lady? Might they be what we call chicken breast?

Jam Lady

Joined: 28 Dec 2006
Posts: 2583
Location: New Jersey, USA

Posted: Wed Feb 05, 25 4:55 am Post subject:
Mistress Rose, fancy term for chicken tenders is pectoralis minor, the piece on the underside of a chicken breast (which is pectoralis major.) It is rather long in proportion to its width, sort of finger like, with a white tendon that's relatively easy to remove with a knife angled against it and a cutting board.

Mistress Rose

Joined: 21 Jul 2011
Posts: 16070

Posted: Wed Feb 05, 25 8:20 am Post subject:
Thanks Jam Lady. I think I know the bit. I haven't seen it sold locally as a separate piece and think it is usually sold as part of the chicken breast with the tendon removed here, although other butchers may sell it separately.

dpack

Joined: 02 Jul 2005
Posts: 46305
Location: yes

Posted: Thu Feb 06, 25 12:12 pm Post subject:
the avian equivalent of fillet from mammals a prime cut for quick cook meaty delight in the uk most folk would not know, chicken is either "named meat" in some sort of processed food, a lump that was fried in a takeaway or a badly dismantled sunday roast if you are taking meat birds to bits the "tenders" are cooks perks much like fillets are with beasts

Jam Lady

Joined: 28 Dec 2006
Posts: 2583
Location: New Jersey, USA

Posted: Thu Feb 06, 25 4:59 pm Post subject:

Is it fillet, dpack, or contra-fillet? Regardless of name it is a tender piece of chicken. Here it is sold in packages with several pieces to make about a pound (half kilo) at a semi-reasonable price.

Beef, on the other hand, is outrageous. Like eggs. Did you happen to see that the Waffle House chain of restaurants is charging an extra 50 cents per egg for meals that include eggs?

Anyhow, back to the topic -

last night we had left over meatloaf diced small, with green peas and sauteed mushrooms over rotini pasta. Shredded sharp Cheddar cheese to add at the table.

Mistress Rose

Joined: 21 Jul 2011
Posts: 16070

Posted: Fri Feb 07, 25 8:39 am Post subject:

Here it is lamb that is the most expensive. Mutton is rare, but can be found from specialist suppliers, but even more expensive. Husband likes lamb but the only cut I can cope with is the leg, which is the most expensive, as I find it too fatty. Venison is actually a bit cheaper at our butchers, although generally regarded as a luxury meat. Beef isn't too bad here, and eggs can be got for a reasonable price if you know where to look. I either get ours from the greengrocer or from someone that keeps chickens down the road.

I haven't seen Waffle House round here, so not sure if we don't have them in the UK or if they are rather city based.

Not sure about a badly deconstructed Sunday roast Dpack, but one way or another I can get about 4 meals for the 2 of us out of about a 3lb chicken.

dpack

Joined: 02 Jul 2005
Posts: 46305
Location: yes

Posted: Fri Feb 07, 25 1:55 pm Post subject:

for reasonably priced mutton shop in good west yorkshire halal catering butchers

the "kabul style" butchers at the rear of domestic "emporiums" can be very inexpensive, use your nose and buy lumps rather than cut or (gulp)minced

i miss Mr Gohar's emporium although it did require knowledge and caution
"food" colours banned on most of the planet as food but ideal for staining microscope specimens at a few% of the price from scientific suppliers was a good un

the mutton was excellent although perhaps not for folk who would trust a factory rather than learn how to choose and handle meat being cut off the carcass to order by a bloke with a big knife and a bandsaw in "normal for the stans" conditions

mutton is relatively rare in the "western market" as wool is no longer a major product, even as recently as the 1970's it was the cheapest land raised meat in west yorks

re venison in north yorks it is very good value as we have plenty and a fairly small market
fresh venison burger or frozen cull cow burger?, most of the public choose the one they know
ditto fish fingers rather than squat lobsters

Jam Lady

Joined: 28 Dec 2006
Posts: 2583
Location: New Jersey, USA

Posted: Fri Feb 07, 25 3:26 pm Post subject:

Wild game may not be sold. If there is any venison in the stores it came from New Zealand. Which is where most lamb comes from. The venison we eat is from hunter on our property who shares when he is successful.

Costco sells rotisserie chicken as a very modestly priced loss leader. I - like Mistress Rose - get multiple meals for the two of us. Plus turn the carcass into stock.

This Sunday is when a local fire company will be selling barbecue. I've pre-ordered a rack of ribs which we will very much enjoy. This time I'll make an early drive over to them, to get pictures of the racks on the grills. I was too late, two weeks ago. But got a nice entry for my website nonetheless. As you can see

https://bellewood-gardens.com/2025/QVFC%20BBQ_2025-01.html

Mistress Rose

Joined: 21 Jul 2011
Posts: 16070

Posted: Sat Feb 08, 25 9:41 am Post subject:

Why is wild game banned Jam Lady? I know some of the meat at the farm shop I patronise is wild; there was a rabbit waiting to be skinned there last week, and I think most of the venison is wild. The venison is sold as various cuts; haunch for roasting and diced for stews. Both are really good and not too expensive either.

Dpack, the place I use gets in sides of beef etc. and they cut it up including the bandsaw. They usually sell boned meat these days, but if they have some, they will cut me loin of pork on the bone or other cuts I ask for. They used to do pigs head and trotters, and probably still would if I asked for them, but not too keen on either except for brawn, which I rarely make. They used to do pigs cheek too, and I expect I could still get it there if I asked. They had a change of head butcher unfortunately, and the new one isn't as good in my opinion, but does know the cuts of meat of all sorts.

Mistress Rose

Joined: 21 Jul 2011
Posts: 16070

Posted: Sat Feb 08, 25 9:41 am Post subject:

Jam Lady

Joined: 28 Dec 2006
Posts: 2583
Location: New Jersey, USA

Posted: Sat Feb 08, 25 2:32 pm Post subject:

The United States Department of Agriculture (USDA) which is a subset of the Food and Drug Administration (FDA) regulates the Federal Meat Inspection Act which involves the commercial raising, processing, and handling of meat. Doesn't include wild game.

Game species raised on farms under appropriate regulations can be sold. Wild game species that can be legally hunted under federal or state regulatory authority, cannot be sold, but can be harvested for personal consumption.

Not too far from where I live there is a farm that raises buffalo. Very sturdy fences! And some supermarkets do sell packages of ground buffalo meat. Very expensive.

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