Thread: Not quite "obsessed," but determined

On Mar 8, 7:46*pm, Bryan <bryangsimm...@gmail.com> wrote:
>
> Several weeks ago, a meat dept. guy at a grocery store told me that he
> could get me chicken wing tips.
>
>
Why would you want them??
>
>
> It's taken me
> hours of research and phone calls to get this far, and I hope that my
> nicely written letter will help persuade the plant manager to sell me
> them frozen, by the case--which will probably be ~25-40 pounds.
>
> Then I'll thaw them, put them into plastic containers of a few pounds
> each, lightly salt and pepper them and immediately refreeze the
> containers in a deep freeze. *Once they are at deep freeze
> temperature, I plan to top off the containers with 32F water and
> return them to the deep freeze. *That's to protect them from freezer
> burn.
>
> --Bryan
>
>
If you can get your hands on these er, um, ah, 'delicacies' why not
just vacuum seal them in Food Saver bags?? If you don't have one,
this would be a good time to spring for one.

On Thu, 8 Mar 2012 17:46:25 -0800 (PST), Bryan wrote:

> Several weeks ago, a meat dept. guy at a grocery store told me that he
> could get me chicken wing tips. Turned out he could not.

So much for a "dream come true" (your words exactly)

> They sell them in lots of 55,000 pounds to be shipped to Asia, where
> they are considered a delicacy

I'm sure that's an overstatement. Like chicken and turkey butts, they
eat them. They are no more a "delicacy" in China than a hot dogs are
in the U.S. Some people like them more than others, like any food.

> Then I can remove them one container at a time, thaw them and
> fry them up crispy in oil,

If you do them right - maybe start off with 1TB oil, they will produce
their own fat which you can then use for further batches. You should
have over 2 gallons of chicken fat (15 pounds) when you're done frying
up 40lbs of those things. Then use that fat for frying potatoes.
(Note to OP: I really don't give a **** about it's Omega this and
that content, so spare me).

-sw

-sw

On Mar 8, 10:44*pm, Sqwertz <swe...@cluemail.compost> wrote:
> On Thu, 8 Mar 2012 17:46:25 -0800 (PST), Bryan wrote:
> > Several weeks ago, a meat dept. guy at a grocery store told me that he
> > could get me chicken wing tips. *Turned out he could not.
>
> So much for a "dream come true" (your words exactly)

It was awfully disappointing.
>
> > They sell them in lots of 55,000 pounds to be shipped to Asia, where
> > they are considered a delicacy
>
> I'm sure that's an overstatement. *Like chicken and turkey butts, they
> eat them. *They are no more a "delicacy" in China than a hot dogs are
> in the U.S. *Some people like them more than others, like any food.

The guy I talked to used the word, "delicacy." Perhaps I should have
put quotes around it.
>
> > Then I can remove them one container at a time, thaw them and
> > fry them up crispy in oil,
>
> If you do them right - maybe start off with 1TB oil, they will produce
> their own fat which you can then use for further batches. *You should
> have over 2 gallons of chicken fat (15 pounds) when you're done frying
> up 40lbs of those things. *Then use that fat for frying potatoes.

I'm not going to fry them up all at one time, and I don't eat many
potatoes these days.

> (Note to OP: *I really don't give a **** about it's Omega this and
> that content, so spare me).

I never claimed chicken to be a particularly healthful food, but
considering how long it takes to get calories from nibbling on those
things, they're not a whole lot of anything but fun and flavor.
>
> -sw
>
--Bryan

On Mar 8, 10:23*pm, "itsjoannotjo...@webtv.net"
<itsjoannotjo...@webtv.net> wrote:
> On Mar 8, 7:46*pm, Bryan <bryangsimm...@gmail.com> wrote:
>
> > Several weeks ago, a meat dept. guy at a grocery store told me that he
> > could get me chicken wing tips.
>
> Why would you want them??
>
They're crispy and delicious, and one could sit and snack on them for
a long time without consuming many calories.
>
> > It's taken me
> > hours of research and phone calls to get this far, and I hope that my
> > nicely written letter will help persuade the plant manager to sell me
> > them frozen, by the case--which will probably be ~25-40 pounds.
>
> > Then I'll thaw them, put them into plastic containers of a few pounds
> > each, lightly salt and pepper them and immediately refreeze the
> > containers in a deep freeze. *Once they are at deep freeze
> > temperature, I plan to top off the containers with 32F water and
> > return them to the deep freeze. *That's to protect them from freezer
> > burn.
>
> > --Bryan
>
> If you can get your hands on these er, um, ah, 'delicacies' why not
> just vacuum seal them in Food Saver bags?? *If you don't have one,
> this would be a good time to spring for one.

Already having to buy a new deep freeze.

--Bryan

In article
<[email protected]>,
Bryan <[email protected]> wrote:

> Several weeks ago, a meat dept. guy at a grocery store told me that he
> could get me chicken wing tips.


> --Bryan

You should just go buy some chicken feet and fry 'em up. Chew on those
a while and then let the dogs have the left overs.

BULL

[email protected] wrote:
> Bryan <bryangsimm...@gmail.com> wrote:
>
>> Several weeks ago, a meat dept. guy at a grocery store told me that he
>> could get me chicken wing tips.
>
> Why would you want them??

In addition to being delicious and crunchy, the cartiledge in them is
extremely nutritious. If any age related bone illness runs in your
family wing tips are a god nutritional preventative.

>> It's taken me
>> hours of research and phone calls to get this far, and I hope that my
>> nicely written letter will help persuade the plant manager to sell me
>> them frozen, by the case--which will probably be ~25-40 pounds.

Recipes form Buffalo where I grew up say to separate the "forearm" from
the drumette and to "reserve the tips for stock". It makes sense that
as the market for wings went from one bar in one city to a popular trend
across an entire continent wholesale suppliers now do the separation
step.

So there you have an additional use for them. Getting a case at a time
you'll need more than one use.

>> Then I'll thaw them, put them into plastic containers of a few pounds
>> each, lightly salt and pepper them and immediately refreeze the
>> containers in a deep freeze. *Once they are at deep freeze
>> temperature, I plan to top off the containers with 32F water and
>> return them to the deep freeze. *That's to protect them from freezer
>> burn.
>
> If you can get your hands on these er, um, ah, 'delicacies' why not
> just vacuum seal them in Food Saver bags?? If you don't have one,
> this would be a good time to spring for one.

I echo that. With a Tilia Foodsaver you won't need to freeze them in
ice cubes to prevent freezer burn and you might not even need to get a
new chest freezer. You'll end up with a whole roll of freezer bags and
a freezer full of tips but they'll be good to go as long as you like.
Vacuum sealed meat lasts a very long time when kept frozen.

On Fri, 9 Mar 2012 04:31:04 -0800 (PST), Bryan wrote:

> On Mar 8, 10:44*pm, Sqwertz <swe...@cluemail.compost> wrote:
>
>> I'm sure that's an overstatement. *Like chicken and turkey butts, they
>> eat them. *They are no more a "delicacy" in China than a hot dogs are
>> in the U.S. *Some people like them more than others, like any food.
>
> The guy I talked to used the word, "delicacy." Perhaps I should have
> put quotes around it.

That's just my gripe with anything people say are a "delicacy" in
other parts of the world. Sure, China has had a dog meat festival
(canceled last year due to threats from American-based animal activist
groups) but even that doesn't make it a "delicacy". But non-Asians
will often refer to it as a "delicacy". China may consider shark fin
and swallow's spit a delicacy, btu not dog or chicken wing tips. Tehy
eat them. Nothing more.

So what, we have a lettuce festival, a garlic festival, all sorts of
SPAM festivals, and even a testicle festival. But none of those are
considered "delicacies" here (Sheldon may disagree on the last two).

>> If you do them right - maybe start off with 1TB oil, they will produce
>> their own fat which you can then use for further batches. *You should
>> have over 2 gallons of chicken fat (15 pounds) when you're done frying
>> up 40lbs of those things. *Then use that fat for frying potatoes.
>
> I'm not going to fry them up all at one time, and I don't eat many
> potatoes these days.

Of course not. You put the resulting oil back in the fridge and use
it next time.

-sw

On Mar 8, 8:44*pm, Sqwertz <swe...@cluemail.compost> wrote:
> On Thu, 8 Mar 2012 17:46:25 -0800 (PST), Bryan wrote:
> > Several weeks ago, a meat dept. guy at a grocery store told me that he
> > could get me chicken wing tips. *Turned out he could not.
>
> So much for a "dream come true" (your words exactly)
>
> > They sell them in lots of 55,000 pounds to be shipped to Asia, where
> > they are considered a delicacy
>
> I'm sure that's an overstatement. *Like chicken and turkey butts, they
> eat them. *They are no more a "delicacy" in China than a hot dogs are
> in the U.S. *Some people like them more than others, like any food.
>

Not just in China. When I lived a few blocks from the ghetto (your
typical food desert), our neighborhood chain supermarket's meat
department carried trays of turkey tails. That was about the cheapest
per pound animal food in the store. I never saw turkey tails sold in
that chain's stores in more affluent neighborhoods.

On Fri, 9 Mar 2012 10:12:35 -0600, Sqwertz wrote:

> On Fri, 9 Mar 2012 04:31:04 -0800 (PST), Bryan wrote:
>
>> I'm not going to fry them up all at one time, and I don't eat many
>> potatoes these days.
>
> Of course not. You put the resulting oil back in the fridge and use
> it next time.

Oh, and chicken fat is great for frying most anything - even chicken.
Make some confit with it.

-sw

In article <jjd83b$pjs$[email protected]>,
Doug Freyburger <[email protected]> wrote:

> In addition to being delicious and crunchy, the cartiledge in them is
> extremely nutritious. If any age related bone illness runs in your
> family wing tips are a god nutritional preventative.

Wow! A new level of theophagy as nutrition.

--
This space unintentionally left blank.

On Mar 9, 9:19*am, spamtrap1888 <spamtrap1...@gmail.com> wrote:
> On Mar 8, 8:44*pm, Sqwertz <swe...@cluemail.compost> wrote:
>
> > On Thu, 8 Mar 2012 17:46:25 -0800 (PST), Bryan wrote:
> > > Several weeks ago, a meat dept. guy at a grocery store told me that he
> > > could get me chicken wing tips. *Turned out he could not.
>
> > So much for a "dream come true" (your words exactly)
>
> > > They sell them in lots of 55,000 pounds to be shipped to Asia, where
> > > they are considered a delicacy
>
> > I'm sure that's an overstatement. *Like chicken and turkey butts, they
> > eat them. *They are no more a "delicacy" in China than a hot dogs are
> > in the U.S. *Some people like them more than others, like any food.

The guy who used the word, "delicacy," is almost certainly an
immigrant from China, given his name and accent.
>
> Not just in China. When I lived a few blocks from the ghetto (your
> typical food desert), our neighborhood chain supermarket's meat
> department carried trays of turkey tails. That was about the cheapest
> per pound animal food in the store. I never saw turkey tails sold in
> that chain's stores in more affluent neighborhoods.

Here in St. Louis, most of the Chinese takeout joints have duck tails,
but they don't call it tail. They call it "duck end."

--Bryan