Joined: 28 Dec 2006 Posts: 2581 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.
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: 2581 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.
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.
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: 2581 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.
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.
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
much like fillets are with beasts
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