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

 JW> Re: selling below cost.

 > And you're probably right. Breasts and wings are the big sellers.

 JW> Same here of course. I rarely buy either although I do like wings.
 JW> I generally stick to whole birds, legs, drum sticks or thighs
 JW> depending on what's on special.

Gordon's sell skint, boned thigh meat in 5# bags at a good price. And,
of course, there are the "specials" on leg quarters. Unless I am doing
uber-expensive free range chickens I prefer the dark meat for its
flavour .... an in it actually has some.
 
 JW> And as you have probably noticed we eat a lot of turkey here, at
 JW> least four birds a year, as they are both tastier and cheaper.

I am more likely to buy turkey leg quarters or just legs. A good sized
turkey leg quarter will feed two nicely with leftovers.
 
 > Gordon's is a restaurant supplier who maintain an outlet store
 > open to the public.

 JW> Gordon's is in Canada too and I see their trucks in Yellowknife
 JW> along with Sysco and Desjardins, a Quebec based firm. None of them

Makes sense as Gordon's is home-ported in Grand Rapids, Michigan.

 JW> operate public outlet stores though. There's also a local
 JW> independent called North Best Foods but he only handles high end
 JW> products like lobster, king crab, prime grade steaks and roasts,
 JW> milk fed baby veal and lamb,etc.. He is NOT cheap. (He also carries
 JW> frozen Zander from Kazakhstan that the restaurants sometimes buy,
 JW> but only if the local fishermen don't have enough fresh Walleye on
 JW> any given day.)

I buy much of my "freezer" foods from Gordon's. As well as herbs and
spices, soup/stock base (their house brand is really Minor's) as well
as stocking up on bacon when it goes on special offer.

They also carry Milford Valley (http://www.milfordvalleyfarmschicken.com)
chicken single-serves @U$1 ea. Although the maker says to bake their 
product I have worked out a nuker method of 3:30 to 4 minutes at full
power (1000 watt microwave) for full doneness. With a side of veg and
maybe a nice salad it's a quick, tasty meal. My favourites are the Philly,
Cordon Bleu, Buffalo, and Broccoli & Cheese.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mom Abraham's Chicken Cordon Bleu
 Categories: Poultry, Pork, Cheese, Sauces
      Yield: 6 Servings
 
      6    Boned, skinned chicken
           - thighs
      3 sl Ham; cut in half
      3 sl Emmenthaler cheese; cut in
           - half
           Flour
           Bread crumbs
      2 lg Eggs; beaten

MMMMM---------------------------SAUCE--------------------------------
      4 tb Butter
      4 tb Flour
      2 tb White wine
      1 tb Chicken granules
      1 c  Milk
           Salt & pepper
 
  Place one slice of ham and cheese in middle of chicken.
  Roll and hold in place with skewer or toothpick. Flour
  lightly and dip into beaten eggs, then bread crumbs.
  Bake at 325§F/165§C for 45 minutes or until done. Cover
  pan while baking.
  
  SAUCE: In saucepan, melt butter and slowly add flour.
  Cook until a roux forms. Slowly add milk, white wine,
  chicken granules, salt and pepper to taste. Stir/whisk
  constantly until desired consistency is achieved.
  
  Posted By: Thyra Abraham
  
  RECIPE FROM: http://www.cookinghawaiianstyle.com
  
  Uncle Dirty Dave's Archives
 
MMMMM
 

... "You can only be young once. But you can always be immature." -- Dave Barry
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