KFC 9.99 bucket
James
prices? At sale prices? Assume you cook regularly and have all the
other stuff necessary for fried chicken so their cost is minor.
larry
Healthwise, you would do much better to bake or roast your
chicken for better flavor, reduced fat and carbs.
We pay a high price for our highly processed food in the
name of saving time and a few cents.
-- larry/dallas
Edwin Pawlowski
"James" <j006...@hotmail.com> wrote in message
news:76ae35d1-ba4b-44ea...@m3g2000hsc.googlegroups.com...
> How much would the raw chicken cost you at regular supermarket
> prices? At sale prices? Assume you cook regularly and have all the
> other stuff necessary for fried chicken so their cost is minor.
Cost is about the same as if you compared it to the chicken dinner at a nice
restaurant for $19 a plate. What is the point? You pay for convenience.
Whole chicken is 99¢ a pound regularly.
jmcquown
You must admit 99 cents a pound sounds rather deceptive since I've never
actually seen a 1 lb. chicken for sale ;) Okay, cornish hens weigh a pound
or so but they aren't nearly as inexpensive as a whole chicken, poundage
wise. Publix has chicken leg quarters on sale for 59 cents/lb right now.
That's the cheapest I've seen them in a long time.
Jill
Nancy Young
> You must admit 99 cents a pound sounds rather deceptive since I've
> never actually seen a 1 lb. chicken for sale ;) Okay, cornish hens
> weigh a pound or so but they aren't nearly as inexpensive as a whole
> chicken, poundage wise. Publix has chicken leg quarters on sale for
> 59 cents/lb right now. That's the cheapest I've seen them in a long
> time.
That would totally work for me, those are my picks from the
KFC bucket of chicken. Not that I've had a bucket since I was
in my early 20s. I could do real damage to a bucket of fried
chicken in those days. That was before they messed with the
brand.
nancy
kilikini
I had a friend whose boyfriend was a manager at a KFC. He said they don't
even use 11 herbs and spices. I'm trying to remember, here, um, he said
powdered milk (or buttermilk), oil, powdered egg, garlic, water, salt &
pepper. That was it. Big secret, huh?
kili
Siskuwihane
> James wrote:
> > How much would the raw chicken cost you at regular supermarket
> > prices? At sale prices? Assume you cook regularly and have all the
> > other stuff necessary for fried chicken so their cost is minor.
>
> Healthwise, you would do much better to bake or roast your
> chicken for better flavor, reduced fat and carbs.
That's not the question being asked.
> We pay a high price for our highly processed food in the
> name of saving time and a few cents.
Yes, we know.
Some of us also like KFC every now and then and do not need preached
to everytime a question about fast food is brought up.
Would you like to be told about veganism or the cruelty of poultry
processing plants every time you mention roasting chicken? How buying
chicken supports illegal aliens working in the plants? Probably not.
phil scott
> Edwin Pawlowski wrote:
> > "James" <j0069b...@hotmail.com> wrote in message
you do realize its painful reading someone unable to fathom what
'cents a pound' means... its a rate Jill, not
a limitation even with the gramatical flaws.
if a person works for '10 dollars a hour' (bad grammar not
withstanding) few would then try to claim that he only works one
hour... its a pay *rate. not a limitation
clams_casino
KFC quality is so erratic, it's a rarity that I'd consider them. For a
while, Popeyes was a preferred source, but their quality seems to have
slipped in recent years.
Perhaps that's best as I rarely consider fried chicken any more.
val189
It's bound to be cheaper to cook at home. No profit margin for KFC or
whomever. I never liked their chicken anyway - I think they used
skinny chicken. Seemed no like meat and a lot of coating. One more
fast food ripoff.
Sqwertz
> How much would the raw chicken cost you at regular supermarket
> prices? At sale prices?
I didn't know raw chicken comes in buckets.
Maybe you should tell us how much the raw chicken weighs.
or send us all a free bucket of chicken.
You're probably the only on here who knows WTF you're talking about.
-sw
JonquilJan
taste of KFC, experiement with different herb and spice mixtures and come up
with your own "special ingredients.'
There is the time needed to prepare and cook involved. If you don't have
the time - and have the money - and aren't worried about the fat and grease
and salt - go for KFC.
JonquilJan
Learn something new every day
As long as you are learning, you are living
When you stop learning, you start dying
James
how much it would cost them to make the equivalent amount of KFC
chicken. Guess those of you who cook never compared compared the cost.
timeOday
Have you run the numbers?
My opinion is, a $5 footlong at Subway, or certainly $1 burger at
Wendy's, is less than the ingredients would cost you. Especially if
you're realistic and factor in the waste of buying specialized
ingredients for home cooking (you end up throwing out half a jar, etc).
Growing up we rarely ate out and it was ingrained in me that it is a
luxury. But when you can go to Wendy's and get a little cheeseburger, a
baked potato, and a side salad for $3, it's just not true. It's getting
harder to find all these items on the dollar menu, but inflation at the
grocery store is significant also.
ares
KFC seems pretty expensive. I get ready made fried chicken in Publix deli
or other grocery stores; I think it's a whole chicken for around $7. Seemed
KFC charges double ... but I never compared exactly.
ares
kilikini
Okay, I'll bite. We can get a 10 pound bag of chicken leg quarters for
about $5 at "the dreaded meat store". Cut up the quarters (free). Cornmeal
mix is $1.39 for an entire bag, which only a fraction is used. Garlic, salt
& pepper is negligible. Oil? I'd say $1's worth.
Since there is only two of us and I don't usually eat chicken anyway, we
obviously don't use up the whole 10 pounds of chicken.
I'd say homemade fried chicken is cheaper (and better!) than KFC.
kili
kilikini
Publix fried chicken tastes better, too.
kili
Lou Decruss
wrote:
>I'll just assume no one who answered ever fried enough chicken to know
>how much it would cost them to make the equivalent amount of KFC
>chicken. Guess those of you who cook never compared compared the cost.
Maybe those who cook know that the size of the chicken pieces make
this an impossible question to give an accurate answer. I could
probably eat 5 pieces of KFC chicken but when I make it I'm lucky to
be able to finish one breast.
Lou
Zuke
I used to get the jones for KFC and the last time I got it I was looking
so forward to eating it but when I took my first bite I thought,
"this just might be rat meat". I mean, I had a piece that resembled
no part of a chicken I was acquainted with.
Zuke
You have only legs which most people don't prefer. You don't figure
in the time you take to cook it or clean up the mess. You still probably
come out ahead. When's dinner?
James
> come out ahead. When's dinner?- Hide quoted text -
>
I prefer dark meat because it has more fat. White meat is a little
dry for me.
Supermarket cooked chicken really smells good but I've never ate one
that I liked.
Seerialmom
I tend to roll my eyes at that commercial. Yes, if you had to buy all
the ingredients from scratch i.e. bag of flour, spices, baking
powder, bottle of oil, chicken, cabbage, carrots, potatoes, coleslaw
dressing (bottled or ingredients) corn cobs, it likely would exceed
$10. The same is true for most other fast foods. The other part of
that commercial says you can't do it because you wouldn't know what to
buy for the 11 secret spices.
Dimitri
"James" <j006...@hotmail.com> wrote in message
news:76ae35d1-ba4b-44ea...@m3g2000hsc.googlegroups.com...
> How much would the raw chicken cost you at regular supermarket
> prices? At sale prices? Assume you cook regularly and have all the
> other stuff necessary for fried chicken so their cost is minor.
It's Bullshit ad on TV.
It's like saying to buy a gallon of gas you need to buy a Porsche.
DUH.
Dimitri
Observer
It was either Cecil Adams or "Big Secrets" that got some dry mix
coating from a KFC and sent it to a lab for analysis.
The 11 secret herbs and spices turned out to be: (No particular
order)
Flour
Salt
Pepper
MSG
The lab tested for anything more abundant than 1 part per billion.
And, at that rate, would not allow for more than a an occasional piece
of chicken getting said spice.
__
Peak oil? I dunno.
Obama vs McCain? PEAK BULLSHIT!
HiTech RedNeck
"kilikini" <kili...@NOSPAMhotmail.com> wrote in message
news:gcm3nu$v27$1...@news.datemas.de...
> I'd say homemade fried chicken is cheaper (and better!) than KFC.
The default KFC chicken (crispy recipe) is actually less good than the
original, which you have to specifically ask for.
Even generic frozen fried chicken that is meant to be baked is pretty
decent, especially if each still-frozen piece is spritzed with some Pam or
the equivalent prior to baking.
The KFC folks claim there would be some "surprises" in the recipe. I'd take
it that it probably includes small amounts of sweet spices such as cinnamon
and ginger. With the capabilities of modern chemistry I'm surprised it
hasn't long been reverse engineered, but there may be so little of most of
the "herbs and spices" that they don't make a difference to the flavor.
"Imitation of famous name dishes KFC" recipes often have no more spices than
ordinary black pepper, and frankly that's the only spice I can identify by
taste in KFC.
Blinky the Shark
I think they're talking about the insect parts and rodent hairs.
--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html
SoCalMike
> How much would the raw chicken cost you at regular supermarket
> prices? At sale prices? Assume you cook regularly and have all the
> other stuff necessary for fried chicken so their cost is minor.
whats a bucket consist of? one whole bird? .69 - .99/lb, figure about
3lb a bird.
Seerialmom
Actually you only get 7 pieces (1 piece of breast, 2 wings, 2 legs, 2
thighs), mashed potatoes/gravy and 4 biscuits. So not quite a full
chicken there. Based on those ingredients it'd be very easy to make
the equivalent for under $9.99 and probably healthier by forgoing the
coating on the chicken.
tmc...@searchmachine.com
>
> Actually you only get 7 pieces (1 piece of breast, 2 wings, 2 legs, 2
> thighs), mashed potatoes/gravy and 4 biscuits. So not quite a full
> chicken there. Based on those ingredients it'd be very easy to make
> the equivalent for under $9.99 and probably healthier by forgoing the
> coating on the chicken.
"Seerialmom" <seeri...@yahoo.com> wrote in message news:
6045e512-74da-
>Actually you only get 7 pieces (1 piece of breast, 2 wings, 2 legs, 2
>thighs), mashed potatoes/gravy and 4 biscuits. So not quite a full
>chicken there. Based on those ingredients it'd be very easy to make
>the equivalent for under $9.99 and probably healthier by forgoing the
>coating on the chicken.
Agreed. We took the "$9.99 challenge" last weekend. We don't do grains
or
high-carb veggies, so there were some replacements. We ended up with
more
food for less money. We bought a whole chicken (4lbs) for $3.75 and
cooked
it in our toaster/rotisserie with some kosher salt, spices, and butter
for
$.25. We made some slaw from shredding fresh broccoli and cabbage and
added
chopped walnuts and some homemade dressing for $2. We made mashed
cauliflower with a cheese sauce for $2. That's dinner for four for $8.
We
also added homegrown apples free off the tree, but that's cheating.
JonL
> How much would the raw chicken cost you at regular supermarket
> prices? At sale prices? Assume you cook regularly and have all the
> other stuff necessary for fried chicken so their cost is minor.
How many pounds is that bucket?? Buy one, weigh it, inventory the
specific parts, then report back.
JonL
Think they've all slipped, even the grocery store chicken. I heard Tyson
has (or soon will have) a plant in China. Probably wouldn't want to see
what they're being fed over there, or which growth enhancers they're using.
JonL
My unnamed source, at Penn State...or did he say State Penn...??
claims this is it:
Colonel Sanders' Secret Herbs and Spices
1 tablespoon rosemary
1 tablespoon oregano leaves
1 tablespoon powdered sage
1 tablespoon powdered ginger
1 teaspoon marjoram
1 1/2 teaspoons thyme
3 tablespoons dry minced parsley
1 teaspoon pepper
1 tablespoon paprika
2 tablespoons garlic salt
2 tablespoons onion salt
3 tablespoons brown sugar, packed
2 tablespoons powdered chicken bouillon
1 package Lipton Tomato Cup-a-Soup mix
Place all ingredients in blender with on/off speed for 3 to 4 minutes to
pulverize, or rub through a fine strainer. Store in an airtight
container so it will not lose potency.
Makes about 3/4 cup.
To use with flour, add 1 ounce mix to 1 cup of flour for coating chicken.
JonL
OIC....thanx.
Hard to believe....only 5 pieces , plus 2 scrawny wings.....
Rather get the whole cooked bird, about 3#, at the Kroger or Publix.
Jeff
I read once many years ago that The Colonel hinted that if you bought one
of those packets of Italian salad dressing mix (that you add to oil &
vinegar) you would have his "herbs and spices". That seems close to your
list.
curly'q
> JonL <Jo...@Mayday.com> wrote in news:48F56745...@Mayday.com:
>
>> Seerialmom wrote:
>>> On Oct 8, 8:54 pm, James <j0069b...@hotmail.com> wrote:
>>>> How much would the raw chicken cost you at regular supermarket
>>>> prices? At sale prices? Assume you cook regularly and have all the
>>>> other stuff necessary for fried chicken so their cost is minor.
>>> I tend to roll my eyes at that commercial. Yes, if you had to buy all
>>> the ingredients from scratch i.e. bag of flour, spices, baking
>>> powder, bottle of oil, chicken, cabbage, carrots, potatoes, coleslaw
>>> dressing (bottled or ingredients) corn cobs, it likely would exceed
>>> $10. The same is true for most other fast foods. The other part of
>>> that commercial says you can't do it because you wouldn't know what to
>>> buy for the 11 secret spices.
>
There are some minor hidden costs..........you gotta have one of these
to duplicate KFC
http://www.kitchensupplydirect.com/559-FKMF.html
Len
Lou Decruss
I don't know why anyone would want to duplicate KFC but you sure can
make far better chicken with a turkey fryer for under a hundred bucks.
Lou
curly'q
I love the stuff myself..... IMO, 'broasted' chicken is the ultimate
preparation method for breaded chicken pieces in the 'southern fried' style.
Don't you have to use a turkey fryer outdoors and use 5 or 6 gallons of oil?
Len
Dennis
wrote:
>Agreed. We took the "$9.99 challenge" last weekend. We don't do grains
>or
>high-carb veggies, so there were some replacements. We ended up with
>more
>food for less money. We bought a whole chicken (4lbs) for $3.75 and
>cooked
>it in our toaster/rotisserie with some kosher salt, spices, and butter
>for
>$.25. We made some slaw from shredding fresh broccoli and cabbage and
>added
>chopped walnuts and some homemade dressing for $2. We made mashed
>cauliflower with a cheese sauce for $2. That's dinner for four for $8.
>We
>also added homegrown apples free off the tree, but that's cheating.
Cool. Where did you find the low-carb apple trees?
Dennis (evil)
--
"There is a fine line between participation and mockery" - Wally
Lou Decruss
>Lou Decruss wrote:
>> On Wed, 15 Oct 2008 14:06:34 -0500, curly'q <ma...@gug.com> wrote:
>>
>>> Jeff wrote:
>>>> JonL <Jo...@Mayday.com> wrote in news:48F56745...@Mayday.com:
>>>>
>>>>> Seerialmom wrote:
>>>>>> On Oct 8, 8:54 pm, James <j0069b...@hotmail.com> wrote:
>>>>>>> How much would the raw chicken cost you at regular supermarket
>>>>>>> prices? At sale prices? Assume you cook regularly and have all the
>>>>>>> other stuff necessary for fried chicken so their cost is minor.
>>>>>> I tend to roll my eyes at that commercial. Yes, if you had to buy all
>>>>>> the ingredients from scratch i.e. bag of flour, spices, baking
>>>>>> powder, bottle of oil, chicken, cabbage, carrots, potatoes, coleslaw
>>>>>> dressing (bottled or ingredients) corn cobs, it likely would exceed
>>>>>> $10. The same is true for most other fast foods. The other part of
>>>>>> that commercial says you can't do it because you wouldn't know what to
>>>>>> buy for the 11 secret spices.
>>> There are some minor hidden costs..........you gotta have one of these
>>> to duplicate KFC
>>>
>>> http://www.kitchensupplydirect.com/559-FKMF.html
>>
>> I don't know why anyone would want to duplicate KFC but you sure can
>> make far better chicken with a turkey fryer for under a hundred bucks.
>>
>> Lou
>
>
>I love the stuff myself.....
I'm glad for you. I really mean that with no sarcasm.
>IMO, 'broasted' chicken is the ultimate
>preparation method for breaded chicken pieces in the 'southern fried' style.
Broasting has only been around since the early 50's and has nothing to
do with southern fried chicken. Allegedly KFC started pressure
cooking around 1940. Southern fried chicken is something dating back
to slavery days and was something almost exclusively prepared by black
women. They had no fancy equipment. The effect of chicken and the
pride of making it on the black culture still exists. If you walk
into a black church lady function and tell them you think KFC has a
good product you'll get laughed at or beat up. You can read more
about the history in a book called "building houses out of chicken
legs."
Here's some other info:
http://en.wikipedia.org/wiki/Broasted
http://www.kentuckyfriedchicken.com/about/history.asp
I'm not saying broasted chicken isn't good but KFC uses anemic birds
with so little meat it's pathetic.
>Don't you have to use a turkey fryer outdoors and use 5 or 6 gallons of oil?
Yes outdoors. But you can use a smaller pot and make 5-6 pieces at a
time and get away with about 2 quarts of oil. You sure don't need a
10,000 machine.
Lou
h
"Dennis" <dg...@hotmail.com> wrote in message
news:35jcf4lku24nlofou...@4ax.com...
Funny :)
Fruit is our highest carb food source. We still keep to 50-60 grams of carbs
a day after 20 years of low-carbing. Breakfast is eggs and bacon/ham/steak
(I prefer crustless quiche lorraine with meat). Lunch is tuna/chicken/beef
over salad (I prefer grilled chicken with the greens and veggies) , and
dinner is "hog wild" as long as the per day total is less than 60 grams of
carbs (must allow for the carbs for cream in the coffee, cottage cheese with
lunch, etc.) Still, my small Northern Spy apples fresh off the tree are an
amazing treat, and only about 25 grams of carbs each, since they're so
small! The tree is only 15 years old, so the apples aren't very big.
curly'q
You know, it's what you grow up with. I call it the 'Mom's Meatloaf
Syndrome' I've tasted friends mom's specialties and some of them were
pretty bad. All the while the family members around the table thought
they had died and went to heaven.
>
>> IMO, 'broasted' chicken is the ultimate
>> preparation method for breaded chicken pieces in the 'southern fried' style.
>
> Broasting has only been around since the early 50's and has nothing to
> do with southern fried chicken. Allegedly KFC started pressure
> cooking around 1940. Southern fried chicken is something dating back
> to slavery days and was something almost exclusively prepared by black
> women. They had no fancy equipment. The effect of chicken and the
> pride of making it on the black culture still exists. If you walk
> into a black church lady function and tell them you think KFC has a
> good product you'll get laughed at or beat up. You can read more
> about the history in a book called "building houses out of chicken
> legs."
I did say southern fried 'style'
IMHO, pressure fried chicken is a step above pan fried or deep fried....
church ladies notwithstanding . The technique uses less oil, makes for a
crisp, moister product and cooks significantly quicker.
I'm a big fan of pressure cookers in general. From a frugal standpoint,
it's one of the most efficient and economical way to prepare foods
especially marginal cuts of meat, beans, and the difficult to prepare
brown rice. And it's fast.
OBTW...I was joking about the 10k pressure cooker
Len
Vic Smith
>
>You know, it's what you grow up with. I call it the 'Mom's Meatloaf
>Syndrome' I've tasted friends mom's specialties and some of them were
>pretty bad. All the while the family members around the table thought
>they had died and went to heaven.
>
Never really thought about that. I'll keep it in mind when I get
starry-eyed about my wife's cooking.
--Vic
Rod Speed
> curly'q <ma...@gug.com> wrote
>> You know, it's what you grow up with. I call it the 'Mom's Meatloaf
>> Syndrome' I've tasted friends mom's specialties and some of them were
>> pretty bad. All the while the family members around the table thought
>> they had died and went to heaven.
> Never really thought about that.
Yeah, he's spot on. I got the same effect when I was sick as a kid. For some reason
I wanted some pears and icecream after an operation and happened to be staying with
some relos who were into canning. Their canned pears were nothing like the commercial
product and I was quite dissapointed with the pears. I've since come to realise that the
home preserved product leave the commercial product for dead.
> I'll keep it in mind when I get starry-eyed about my wife's cooking.
Just dont forget who will be picking the nursing home.
SoCalMike
> Think they've all slipped, even the grocery store chicken. I heard Tyson
> has (or soon will have) a plant in China. Probably wouldn't want to see
> what they're being fed over there,
formica chips and powder, for protein! somehow tyson doing that doesnt
surprise me. they run sweatshops here in the USA
SoCalMike
6 bucks for at least a 3lb rotisserie bird at costco.