-=> Quoting Dave Drum to Jim Weller <=-

 DD> I've seen pterodactyl wings in some of my local meat markets - so,
 DD> either your guys didn't trademark the name or my guys haven't been
 DD> called out on it yet.  Bv)=

It's a generic term used by numerous poultry processors,
restaurants and even charcoal companies publishing grill recipes.
It's been in wide use too long to trademark.

 DD> The only food reference I found - after wading through a plethora of
 DD> computer OS listings was for Kahootz Steak & Ale House in Meridian, ID

If you Google "pterodactyl turkey wings" rather than just
"pterodactyl wings" you'll eliminate their computer stuff and the
relevant references will appear.

Yesterday Roslind broke down one of our large trays of chicken legs
with backs attached and baked the thighs in the oven with a homemade
heavily seasoned crushed cornflake shake and bake coating and
crockpotted the drums for six hours in a sauce made in part with
Patak's butter chicken cooking sauce.

The chicken coating mix was composed of crushed and ground
cornflakes, flour, red and black pepper, garlic powder, thyme,
rosemary, sage, summer savory and a little mustard powder. She used
an egg and milk wash to help coat the meat.

The butter chicken sauce was made with Patak's, plus homemade blended
pork, chicken and turkey stock, tomato sauce, yogurt and black
pepper. When we re-heat the leftovers we'll use the liquid for
making rice.



Cheers

Jim


... 'That wasn't chicken.' Worst fortune cookie ever.

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