-=> Quoting Shawn Highfield to Dave Drum <=-

 DD> I scored a 10# bag of leg quarters for U$4.90 last week - which was an
 DD> extra-special deal.

There's at least one chicken processing plant in his part of the
world, so he sometimes gets legs cheaper than the corn the chicken
ate as they make their profits off of the other parts and have a
surplus of legs to dump.

 SH> My local No Frills had 10 chicken legs for $6 the other day.

It was probably a weekly special at all the different brands of
Loblaws stores because I too picked up legs at my "Your Independent
Grocer" store. But unlike Dave, you and I are paying $2.50 a pound.
     
 SH> we don't much care for the texture of the legs.  Just at that price
 SH> hard to not buy. 

I really like the thighs; the drumstick portions are merely OK.
     
 SH> I hate ketchup.

I find commercial brands way too sweet. Old fashioned farmer's
homemade chunky ketchup is nice. Have you tried jacking up the
supermarket stuff with vinegar and hot sauce or chunky chile garlic
sauce? Try mixing Habitant brand ketchup recette maison (red tomato
chow chow) and Huy Fong Chili Garlic sauce or Sambal Oelek together
50/50 or to taste depending on how hot you want it. it makes for a
wonderful all purpose red condiment.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Curry with Bamboo Shoots
 Categories: Chicken, Curry, Thai, Herbs
      Yield: 4 servings
 
      4 fl Coconut cream
      2 tb Vegetable oil
      1    Garlic clove finely chopped
      1 tb Red curry paste
      2 tb Fish sauce
      1 ts Sugar
      6 oz Boneless chicken breasts
      4 fl Chicken stock
      2    Kaffir lime leaves,roughly
           -chopped
      4 oz Bamboo shoots, cut into
           -slivers
     20    Fresh holy basil leaves
 
  Gently heat the coconut cream in a small pan but do not let it
  boil. In a wok or frying pan heat the oil and fry the garlic until
  golden brown. Add the curry paste and stir well. Pour in the warmed
  coconut cream and stir until it begins to reduce and thicken.
  
  Add the fish sauce and sugar and stir. Add the chicken and cook,
  stirring constantly, until the meat is opaque. Add the stock, stir
  and cook for one to two minutes or until the chicken is cooked
  through.
  
  Stir in the lime leaves, then add the bamboo shoots and basil leaves.
  Stir, cook gently for a final minute and turn into a serving dish.
  
  Serves 4 as part of a meal.

  Source: Hugo Arnold, EVENING STANDARD Friday 21st October 1994
  
  Hugo Arnold's Commentary Follows.
  
  THAI food seems to have erupted into British life over the past few
  years, particularly in pubs, where many have ditched sausages and
  chips for Nam Tok, Tom Yam Gung or Grat Doo Moo Nueng Dow Jeow - the
  latter being Thai spare ribs. Alongside this explosion runs the
  increasing availability of the ingredients necessary to produce these
  dishes - lemon grass, kaffir lime, galangal and a few cookery books
  to explain the process.
  
  Vatcharin Bhumichitr wants us not only to cook Thai food, but to
  understand it. His latest book, Vatch's Thai Cookbook (Pavilion
  17.99), groups recipes and writings under different ingredient
  headings. This approach, he hopes, will enable readers to appreciate
  the subtleties and origins of this intrinsically delicate cuisine. Mr
  Bhumichitr owns Chiang Mai, a Thai restaurant in Soho that serves up
  the sort of food I remember eating in Bangkok - light, delicate,
  spicy and well balanced an aspect frequently misunderstood, but well
  explained in this title. His book is full of similar recipes. Most
  are remarkably quick to cook, and ideal for that Thursday evening
  when you don't really have time to cook a stew or casserole. Today's
  recipe is from the bamboo shoots section of the book.
 
MMMMM
 


Cheers

Jim


... Barbecue sauce is the evolved form of ketchup

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