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

 DD> Drums - pricy but not as bad as wings.
 DD> Thighs - le$$ than the drumsticks

 JW> It is the opposite here. Thighs are more expensive than drumsticks

Drumsticks are beginning to be "featured" as giant 'Buffalo Drum' and
are getting popular - so demand is up.

 DD> the leg quarters which are *much* le$$ than either of the
 DD> others.

 JW> That is usually true here.

I note that the New York Times recipes call for dark meat chicken much
more often than white/breast chicken. And often there is a note or two
in the accompanying text about "better flavour".

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sesame Chicken w/Cashews & Dates
 Categories: Poultry, Chilies, Nuts, Herbs, Fruits
      Yield: 5 Servings
 
      4 tb Toasted (Asian) sesame oil
      1    (2") piece fresh ginger;
           - peeled, in 12 "coins"
      8 cl Garlic; peeled, smashed
      1 bn Scallions; white & green, in
           - 2" lengths
      4    Dried red chilies
           +=OR=+
    1/2 ts Chile flakes
      2 lb Boned chicken thighs; skin
           - on, in 2" chunks
    1/2 c  Toasted cashews
    1/3 c  Rice wine or dry sherry
      3 tb Dark soy sauce or tamari
      4    Pitted dates; thin sliced
      3 c  Fresh basil or cilantro
           - leaves
           Rice vinegar or lime juice
           Cooked rice; for serving
 
  Season the chicken with salt and pepper while you heat a
  12" skillet or wok over high heat until it's very hot,
  at least 2 minutes. Add 2 tablespoons of the sesame oil
  and swirl the pan; the oil should thin on contact.
  
  When the oil is hot, add the ginger, garlic, scallions
  and chile. Stir-fry until the garlic is golden at the
  edges, 2 to 3 minutes.
  
  Add the 2 remaining tablespoon oil, chicken and cashews,
  and stir fry until it starts to brown, 4 to 5 minutes
  (turn down the heat if the cashews are browning too
  quickly). Add the rice wine, soy sauce and dates; simmer
  until the sauce reduces to a syrupy consistency and the
  chicken cooks through, 5 to 7 minutes.
  
  Stir in the herbs, sprinkle with rice vinegar or lime
  juice, and serve over rice.
  
  By Melissa Clark
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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