Miscut chicken wings

[Bryan Simmons]

Just because they are not cut in a uniform, good looking way, they sell them at a deep discount. Yesterday was the first time I'd ever heard of such a thing. I bought a 40# box that is thawing in a fridge. Once they are thawed enough to break apart, they're going into a bunch of freezer bags, and into the deep freeze.

--Bryan

[itsjoan...@webtv.net]

Hmmmm, I've never heard of such a thing. Post a picture if you can so we
can see these things, please.

[Bryan Simmons]

Well, mine are still frozen, but you can Google them.
https://www.tradekey.com/product-free/Frozen-Mis-cut-Party-Wings-3568221.html
I bought a 40# box for $40.

--Bryan

[Mike Duffy]

On Sat, 07 May 2022 08:20:33 -0700, itsjoan...@webtv.net wrote:

> On Saturday, May 7, 2022 at 8:04:48 AM UTC-5, bryang...@gmail.com wrote:

>> Just because they are not cut in a uniform, good looking way, they sell
>> them at a deep discount. Yesterday was the first time I'd ever heard of
>> such a thing. I bought a 40# box t

> Hmmmm, I've never heard of such a thing. Post a picture if you can so
> we can see these things, please.

Yes. I'm always up for any wing tips. I think what B is relating is wings
that have been cut too far from the joint by an automaton, yielding
remnant bone ends still attached to the joint. I see this in cheaper
wings sometimes. Likely, similar devices are used to automatically split
the wing into its 'winglet' & 'drumlet' constituents, but some brands
have either human inspectors or much-improved AI controlling the quality.

[itsjoan...@webtv.net]

Thanks, I was just able to get a glimpse of them before popups covered the
screen. Popups with no X to remove them. But grilled chicken wings sound
good and you've got a nice supply if you're into making homemade stock.

[Bryan Simmons]

Only the drummies might get used for stock. The two
bone section is the prized part of the entire chicken.

--Bryan

[jmcquown]

Chicken wings are a waste of money (IMHO). Buying and thawing 40# of
frozen chicken wings and then packaging and refreezing them is a bad
idea. The texture will suffer.

Jill

[Bryan Simmons]

On Saturday, May 7, 2022 at 11:38:03 AM UTC-5, j_mc...@comcast.net wrote:
> On 5/7/2022 11:20 AM, itsjoan...@webtv.net wrote:
> > On Saturday, May 7, 2022 at 8:04:48 AM UTC-5, bryang...@gmail.com wrote:
> >>
> >> Just because they are not cut in a uniform, good looking way, they sell them
> >> at a deep discount. Yesterday was the first time I'd ever heard of such a thing.
> >> I bought a 40# box that is thawing in a fridge. Once they are thawed enough to
> >> break apart, they're going into a bunch of freezer bags, and into the deep freeze.
> >>
> >> --Bryan
> >>
> > Hmmmm, I've never heard of such a thing. Post a picture if you can so we
> > can see these things, please.
> Chicken wings are a waste of money (IMHO).
>

But canned menudo is not?

>
> Buying and thawing 40# of frozen chicken
> wings and then packaging and refreezing
> them is a bad idea. The texture will suffer.
>

You are just too lazy to deal with anything
that fussy. Boneless, skinless is more your
speed.
>
> Jill

--Bryan

[GM]

LOL... Princess Jill does NOT do "grunt work", donchyaknow...

Her "meals" she boasts about here are strictly of this sort... and she can "thank"
her Mummy and Daddy for it, since she used THEIR money to buy it, lol...!!!

https://easybake.hasbro.com/en-us/product/easy-bake-ultimate-oven-toy-baking-star-edition:5C560223-E21B-4CD6-8D24-020542A6E467

Easy-Bake Ultimate Oven Toy, Baking Star Edition
$41.99

Kids will love feeling like a baking star when they whip up both sweet and
savory treats with the Easy-Bake Ultimate Oven toy! T

FEELING LIKE A REAL BAKING STAR with the Easy-Bake Ultimate Oven toy

WOW FAMILY AND FRIENDS with the sweet and savory treats you can bake in
this awesome oven (Ultimate Oven food mixes sold separately)

MIX IT, BAKE IT, ENJOY IT! With adult supervision, you can create lots of tasty treats

COMES WITH BAKING PAN AND PAN TOOL to slip your creations in and out of the oven

AN INCREDIBLE GIFT for any aspiring baker ages 8 and up

• Includes oven, baking pan, pan tool, and instructions. Food mixes not included (sold separately).
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• Adult supervision required..."

</>

[Thomas]

Whats with 40000 lb min order for "miccut" wings?

[bruce bowser]

On Saturday, May 7, 2022 at 9:04:48 AM UTC-4, bryang...@gmail.com wrote:
> Just because they are not cut in a uniform, good looking way, they sell them at a deep discount. Yesterday was the first time I'd ever heard of such a thing. I bought a 40# box that is thawing in a fridge. Once they are thawed enough to break apart, they're going into a bunch of freezer bags, and into the deep freeze.
>
> --Bryan

Restaurants will cut up your food for you before serving it, if you want. Where do you think the name "chop house" came from?

[dsi1]

Restaurants in Hawaii will cut up your food so you can eat it with chopsticks. Sometimes I cheat and use a fork. In the plate we got yesterday, the kitchen didn't cut up the meat into small enough pieces. I have to take off a point for that.

https://photos.app.goo.gl/gRvBn2xbV8FAJ3nF7

[GM]

You in Hawaii use forks, spoons, knives... NOT chopsticks...

Christian missionaries gifted you with American cutlery when they arrived, and your peeps have been using that ever since...

Before the Christians arrived, you had no history, as native Hawaiians lacked a written language - thus no historical record...!!!

Thais don't use chopsticks, either...

--
GM

[Bryan Simmons]

You are confusing two things. The 55,000#
minimum order is for wing tips, which is not
the same as miscut wings.

--Bryan

[dsi1]

On Saturday, May 7, 2022 at 10:11:45 AM UTC-10, GM wrote:

> You in Hawaii use forks, spoons, knives... NOT chopsticks...
>
> Christian missionaries gifted you with American cutlery when they arrived, and your peeps have been using that ever since...
>
> Before the Christians arrived, you had no history, as native Hawaiians lacked a written language - thus no historical record...!!!
>
> Thais don't use chopsticks, either...
>
> --
> GM

God fearing white people have never understood the Hawaiians. Before white people, the Hawaiians were a strong, healthy, people that had no known nutritional deficiencies or diseases. The place was practically the Garden of Eden, long after God banished other humans from their Eden. Of course, there was being ruled by a King who could snuff you out on a whim and my guess is that genetic problems with inbreeding was common but we don't talk about that.

https://en.wikipedia.org/wiki/K%C4%81n%C4%81wai_M%C4%81malahoe

You don't know a thing about Hawaii. Everybody knows how to use chopsticks - except maybe touristas. Even the President of the United States knows how to use chopsticks. Obama doesn't hold his sticks like a local in Hawaii does. He holds it like a Vietnamese. That's so weird. OTOH, he was eating in Vietnam so maybe he changed his grip to match theirs. How awesome is that?

[Alphonse de Lamartine]

On Sat, 7 May 2022 12:53:32 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>

The meat doesn't look very appetising either.

--
Alphonse de Lamartine
<https://en.wikipedia.org/wiki/Alphonse_de_Lamartine#/media/File:Alphonse_de_Lamartine.PNG>

[Thomas]

https://postimg.cc/nCC1Gbtp
I took a pic of your wing page. The miccut word is there.
I am interested in a buy.

[dsi1]

I can't disagree with you there. How about a nice pork chop instead?

https://photos.app.goo.gl/cZ66mP6L2putxf916

[Thomas]

If a knife is needed it needs help.
I truly wish I had taken a pic of the chops we just ate. Just finished cleaning up.
I love brussel sprouts and forgot a have a bag of frozen.
Going to search my pics for my fork only chops...

[itsjoan...@webtv.net]

On Saturday, May 7, 2022 at 4:40:31 PM UTC-5, dsi1 wrote:
> >
> How about a nice pork chop instead?
>
> https://photos.app.goo.gl/cZ66mP6L2putxf916
>

I know a lot of people would be jumping all over that pork chop
but far too pink for me. And then there's those nasty Brussel
sprouts and blah rice.

[Alphonse de Lamartine]

On Sat, 7 May 2022 14:40:28 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>

I'd prefer that if I ate meat.

[Alphonse de Lamartine]

Are you too Anglo white for rice?

[itsjoan...@webtv.net]

On Saturday, May 7, 2022 at 5:05:37 PM UTC-5, Alphonse de Lamartine wrote:
>
> On Sat, 7 May 2022 14:52:44 -0700 (PDT), "itsjoan...@webtv.net"
> <itsjoan...@webtv.net> wrote:
>
> >I know a lot of people would be jumping all over that pork chop
> >but far too pink for me. And then there's those nasty Brussel
> >sprouts and blah rice.
>
> Are you too Anglo white for rice?
>

No, I like rice as long as there's some sort of sauce or something
besides just a white blob on my plate.

[Bryan Simmons]

Just because some of the miscuts have wing tips
still attached, they are not wing tips. Are you that
dense?

--Bryan

[Alphonse de Lamartine]

On Sat, 7 May 2022 15:09:10 -0700 (PDT), "itsjoan...@webtv.net"

<itsjoan...@webtv.net> wrote:

>On Saturday, May 7, 2022 at 5:05:37 PM UTC-5, Alphonse de Lamartine wrote:
>>
>> On Sat, 7 May 2022 14:52:44 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >I know a lot of people would be jumping all over that pork chop
>> >but far too pink for me. And then there's those nasty Brussel
>> >sprouts and blah rice.
>>
>> Are you too Anglo white for rice?
>>
>No, I like rice as long as there's some sort of sauce or something
>besides just a white blob on my plate.

Oh yes.

[jmcquown]

Plain white rice is boring.

Jill

[Alphonse de Lamartine]

On Sat, 7 May 2022 18:41:26 -0400, jmcquown <j_mc...@comcast.net>
wrote:

So is plain white pasta. So are plain potatoes.

[Bryan Simmons]

On Saturday, May 7, 2022 at 6:16:36 PM UTC-5, Alphonse de Lamartine wrote:
> On Sat, 7 May 2022 18:41:26 -0400, jmcquown <j_mc...@comcast.net>
> wrote:
> >On 5/7/2022 6:09 PM, itsjoan...@webtv.net wrote:
> >> On Saturday, May 7, 2022 at 5:05:37 PM UTC-5, Alphonse de Lamartine wrote:
> >>>
> >>> On Sat, 7 May 2022 14:52:44 -0700 (PDT), "itsjoan...@webtv.net"
> >>> <itsjoan...@webtv.net> wrote:
> >>>
> >>>> I know a lot of people would be jumping all over that pork chop
> >>>> but far too pink for me. And then there's those nasty Brussel
> >>>> sprouts and blah rice.
> >>>
> >>> Are you too Anglo white for rice?
> >>>
> >> No, I like rice as long as there's some sort of sauce or something
> >> besides just a white blob on my plate.
> >
> >
> >Plain white rice is boring.
> So is plain white pasta. So are plain potatoes.
>

I can happily eat plain basmati white rice with
nothing but tamari and cayenne pepper. Add an
egg or two and I can call that a quick meal.

--Bryan

[Thomas]

I am only as dense as the link to your purchase you posted.
I said I am interested. You are dense.

[Michael Trew]

On 5/7/2022 11:45, itsjoan...@webtv.net wrote:
> On Saturday, May 7, 2022 at 10:30:43 AM UTC-5, bryang...@gmail.com wrote:
>>
>> On Saturday, May 7, 2022 at 10:20:36 AM UTC-5, itsjoan...@webtv.net wrote:
>>>
>>> Hmmmm, I've never heard of such a thing. Post a picture if you can so we
>>> can see these things, please.
>>>
>> Well, mine are still frozen, but you can Google them.
>> https://www.tradekey.com/product-free/Frozen-Mis-cut-Party-Wings-3568221.html
>> I bought a 40# box for $40.
>>
>> --Bryan

For the right price, if my store carried them, I'd surely get a box.

> Thanks, I was just able to get a glimpse of them before popups covered the
> screen. Popups with no X to remove them. But grilled chicken wings sound
> good and you've got a nice supply if you're into making homemade stock.

Yes, lots of pop ups on my end too; even with an ad blocker. Stock, or
make some of them into "ugly" chicken wings. Funny, all chicken wings
used to be by-product only used for stock, etc. before "buffalo wings".

[Michael Trew]

I typically agree. On the rare occasion (maybe a few times per year)
that I eat out at a Sushi/Hibachi place in Pittsburgh, when they serve
the stirfry/hibachi, it comes with a "blob" of white rice; but it's a
nice addition when served on the same plate with the vegetable stir fry
and sauce.

[Hank Rogers]

The missionaries also showed those heathen the proper way to fuck.

Praise the lord.

[itsjoan...@webtv.net]

On Saturday, May 7, 2022 at 6:16:36 PM UTC-5, Alphonse de Lamartine wrote:
> >
> On Sat, 7 May 2022 18:41:26 -0400, jmcquown <j_mc...@comcast.net>
> wrote:
> >
> >Plain white rice is boring.
> >

It sure is.

>
> So is plain white pasta. So are plain potatoes.
>

That's why plain white pasta has some sort of sauce, butter, cheese,
etc. Same for potatoes; they need cream, butter, salt, etc.

[Alphonse de Lamartine]

Yes. I never eat just plain white rice :) Or plain brown rice.

[GM]

Yup... they went from "doggy style" to "missionary style" sex position - wise...

Hawaiian squaws are wide - hipped, so an easy switch...!!!

😍

--
GM

[S Viemeister]

On 08/05/2022 02:18, Alphonse de Lamartine wrote:
> On Sat, 7 May 2022 18:07:21 -0700 (PDT), "itsjoan...@webtv.net"
> <itsjoan...@webtv.net> wrote:
>
>> On Saturday, May 7, 2022 at 6:16:36 PM UTC-5, Alphonse de Lamartine wrote:
>>>>
>>> On Sat, 7 May 2022 18:41:26 -0400, jmcquown <j_mc...@comcast.net>
>>> wrote:
>>>>
>>>> Plain white rice is boring.
>>>>
>> It sure is.
>>>
>>> So is plain white pasta. So are plain potatoes.
>>>
>> That's why plain white pasta has some sort of sauce, butter, cheese,
>> etc. Same for potatoes; they need cream, butter, salt, etc.
>
> Yes. I never eat just plain white rice :) Or plain brown rice.
>

Or plain black rice. Or plain red rice.

[Hank Rogers]

Master Al prefers spicy flatus, none of those damn tofu farts.

[dsi1]

I've never seen a pork chop that didn't need to be cut. I have made pork that didn't need cutting but that was made from pork butts or belly or fatty parts. Pork loin is so lean that it doesn't take to slow and long cooking. Hot and fast is the way I cook pork loin. OTOH, I like long and slow cooked pork too. Here's some Okinawan rafute. If you cook it right, you can cut through it with a chopstick. Cooking it right is tough.

https://photos.app.goo.gl/MjyuozmnqdFec9rJ6

[dsi1]

Today I had some Vons Chicken. It's a chicken joint that has been getting popular on this rock. I thought I'd see what all the fuss was about. The Koreans are mostly interested in fried chicken wings. Why is that? I do not know. The rest of the chicken is just not in their playbook.
I got the garlic chicken. It was just so-so. The server said the pieces were small so she gave me 13 pieces instead of 10. It goes for $17.49 for ten pieces. The pieces were kind of funny looking. Those guys should take more pride in their product and buy properly cut chicken instead of cheap substandard chicken.

https://photos.app.goo.gl/PZ4WTWVLth3mr7Cw7

https://www.honolulumagazine.com/ranking-our-favorite-flavors-at-vons-chicken/

[Cindy Hamilton]

On 2022-05-08, dsi1 <dsi...@hawaiiantel.net> wrote:
>
> I've never seen a pork chop that didn't need to be cut. I have made
> pork that didn't need cutting but that was made from pork butts or
> belly or fatty parts. Pork loin is so lean that it doesn't take to
> slow and long cooking. Hot and fast is the way I cook pork loin.
> OTOH, I like long and slow cooked pork too. Here's some Okinawan
> rafute. If you cook it right, you can cut through it with a
> chopstick. Cooking it right is tough.
>
> https://photos.app.goo.gl/MjyuozmnqdFec9rJ6

It's a braise. How difficult can it be to cook?

<https://onolicioushawaii.com/okinawan-shoyu-pork/>

Even if you use the slightly more involved Okinawan method rather than
the simplified Hawaiian method, it isn't difficult.

--
Cindy Hamilton

[Gary]

I made a decent pasta dish yesterday for meals and quick snacks.

Boiled a half pound of pasta.

While that was cooking, I sauteed some onion and garlic in oil. Then I
added a lot of chopped broccoil and continued cooking. At the end I also
added in a couple of TBS of butter.

When pasta was done (soft, not al dente) and drained, I combined the two
and added a decent amount of parmesan cheese.

[Gary]

Alphonse de Lamartine wrote:
> Yes. I never eat just plain white rice :)

I do in just small amounts. Whenever I eat anything over rice, I'll pull
off just 2-3 bites of plain rice to eat first. Kind of nice. The rest, I
eat with the good topping with sauce.

[Cindy Hamilton]

I eat plain rice, a few bites here and there along with bites of the stir fry.
Then I finish up with two or three bites of plain rice.

--
Cindy Hamilton

[dsi1]

Sounds like you've never made it.

[Alphonse de Lamartine]

A bite here or there, sure. But completely on its own it becomes
boring quickly. Same as all the other fillers: potatoes, pasta, bread.
Imo, of course.

[Cindy Hamilton]

Why would I? I'm an American. You can see where I got my information
on what's involved. Neither technique seemed onerous.

--
Cindy Hamilton

[dsi1]

Big deal - I'm an American too. What's your point?
I've made shoyu pork. It's easy. You have no idea what a proper Okinawan rafute is. The only way you'd know is if you've eaten the dish. The only way of knowing if you've cooked it properly is by having a taster that knows what Okinawan rafute is supposed to be like. I've done both - you've done nothing but proudly proclaim that it's easy to make. It is not.
I've made rafute correctly only a couple of times. You think you become an expert at making a dish you've never cooked or tasted merely by book learnin'. That's delusional.

[dsi1]

People that eat rice every day have a different spin on it. Plenty of white rice allows them to eat intensely flavored foods for a totally satisfying experience. Foods like spicy garlic chicken.
I've pretty much given up rice myself. That makes it simple to keep my blood glucose levels on a even keel.

https://photos.app.goo.gl/9U1EPK5Ub3SJY7nU6

[GM]

Do you think you could trim your line length?

Even reading on Google, your posts s - t - r - e - t - c - h way too long...

--
GM

[Alphonse de Lamartine]

On Sun, 8 May 2022 15:15:17 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>
wrote:

>On Sunday, May 8, 2022 at 8:36:59 AM UTC-10, Alphonse de Lamartine wrote:
>> On Sun, 8 May 2022 10:30:32 -0400, Gary <g.ma...@att.net> wrote:
>>
>> >Alphonse de Lamartine wrote:
>> >> Yes. I never eat just plain white rice :)
>> >
>> >I do in just small amounts. Whenever I eat anything over rice, I'll pull
>> >off just 2-3 bites of plain rice to eat first. Kind of nice. The rest, I
>> >eat with the good topping with sauce.
>> A bite here or there, sure. But completely on its own it becomes
>> boring quickly. Same as all the other fillers: potatoes, pasta, bread.
>> Imo, of course.
>> --
>> Alphonse de Lamartine
>> <https://en.wikipedia.org/wiki/Alphonse_de_Lamartine#/media/File:Alphonse_de_Lamartine.PNG>
>
>People that eat rice every day have a different spin on it. Plenty of white rice allows them to eat intensely flavored foods for a totally satisfying experience. Foods like spicy garlic chicken.

See? They don't just eat white rice either.

[dsi1]

Nobody eats just white rice - except maybe these old timey guys.

https://www.youtube.com/watch?v=MvBCGFg7td4

[Alphonse de Lamartine]

On Sun, 8 May 2022 15:49:39 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>

That's a fine piece of Japanese overacting!

[dsi1]

Holy Christ, I love Shintaro Katsu! He got stopped at Honolulu International Airport while trying to smuggle some grass and coke in his underwear. "I don't know how it got there!" was his excuse.

https://www.youtube.com/watch?v=BoQbNB7ELbw

[Michael Trew]

Can you use brown rice as a healthier alternative?

That's what I assumed white rice was for; spicy food, but also to
stretch a meal. I like spicy Jambalaya over a small bed of white rice.

[GM]

I pretty much only eat brown rice, much tastier and healthier... white tastes like cardboard to me...

I'll often use brown as a base for something, no meat needed as it is flavorful...

--
GM

[dsi1]

That's an interesting question. My guess is that brown rice is pretty much the same as white rice. Even if it had little effect on blood glucose levels, I wouldn't eat the stuff. When I was growing up brown rice was recommended by zen/hippy types on macrobiotic diets i.e., wacky food trend stuff. OTOH, I have seen some Asians eating brown rice. That was as shocking as seeing them use olive oil.

[Michael Trew]

Uncle Roger would be upset with that; no olive oil in Asian food.
Watching a video of him react to a Jamie Oliver Asian cooking video was
hilarious. I don't know why, but when it comes to Asian food, I trust
that guy.

https://www.youtube.com/watch?v=SGBP3sG3a9Y

Never too much MSG.

[dsi1]

Uncle Roger right. Brown rice and olive oil? Haiyaa!

[Cindy Hamilton]

Well, I've certainly pushed your buttons.

--
Cindy Hamilton

[Hank Rogers]

It don’t take much to get Tojo hopping mad. 🙂.

[dsi1]

I dislike poseurs intensely.

[Cindy Hamilton]

Your self-loathing is duly noted.

--
Cindy Hamilton

[dsi1]

That's probably considered a great comeback in your town? :)

[dsi1]

The witticism of plain-old country folk just can't be beat! :)

[bruce bowser]

From what I've heard, rural mainland Chinese have vastly different cooking and eating habits than modern urban Chinese (from Taiwan or other Pacific Asian islands).

[Alphonse de Lamartine]

On Mon, 9 May 2022 09:59:17 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>

wrote:

>On Sunday, May 8, 2022 at 10:21:04 PM UTC-10, Cindy Hamilton wrote:
>> On 2022-05-08, dsi1 <dsi...@hawaiiantel.net> wrote:
>> > On Sunday, May 8, 2022 at 10:17:35 AM UTC-10, Cindy Hamilton wrote:
>
>> >> Why would I? I'm an American. You can see where I got my information
>> >> on what's involved. Neither technique seemed onerous.
>> >>

>> > Big deal - I'm an American too. What's your point?
>> > I've made shoyu pork. It's easy. You have no idea what a proper
>> > Okinawan rafute is. The only way you'd know is if you've eaten the
>> > dish. The only way of knowing if you've cooked it properly is by
>> > having a taster that knows what Okinawan rafute is supposed to be
>> > like. I've done both - you've done nothing but proudly proclaim that
>> > it's easy to make. It is not.
>> > I've made rafute correctly only a couple of times. You think you
>> > become an expert at making a dish you've never cooked or tasted
>> > merely by book learnin'. That's delusional.
>
>> Well, I've certainly pushed your buttons.
>>

>I dislike poseurs intensely.
>
If Cindy's aim is to push buttons, doesn't that mean she's a troll?
We'd have to ask Jill. She's the expert on trolls.

[bruce bowser]

On Monday, May 9, 2022 at 2:38:05 PM UTC-4, Alphonse de Lamartine wrote:
> On Mon, 9 May 2022 09:59:17 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>
> wrote:
>
> >On Sunday, May 8, 2022 at 10:21:04 PM UTC-10, Cindy Hamilton wrote:
> >> On 2022-05-08, dsi1 <dsi...@hawaiiantel.net> wrote:
> >> > On Sunday, May 8, 2022 at 10:17:35 AM UTC-10, Cindy Hamilton wrote:
> >
> >> >> Why would I? I'm an American. You can see where I got my information
> >> >> on what's involved. Neither technique seemed onerous.
> >> >>
> >> > Big deal - I'm an American too. What's your point?
> >> > I've made shoyu pork. It's easy. You have no idea what a proper
> >> > Okinawan rafute is. The only way you'd know is if you've eaten the
> >> > dish. The only way of knowing if you've cooked it properly is by
> >> > having a taster that knows what Okinawan rafute is supposed to be
> >> > like. I've done both - you've done nothing but proudly proclaim that
> >> > it's easy to make. It is not.
> >> > I've made rafute correctly only a couple of times. You think you
> >> > become an expert at making a dish you've never cooked or tasted
> >> > merely by book learnin'. That's delusional.
> >
> >> Well, I've certainly pushed your buttons.
> >>
> >I dislike poseurs intensely.
>
> If Cindy's aim is to push buttons, doesn't that mean she's a troll?

Niet hier in de Verenigde Staten, maak je geen zorgen.

[Alphonse de Lamartine]

Oh, you must have different laws.

[bruce bowser]

On Monday, May 9, 2022 at 3:23:21 PM UTC-4, Alphonse de Lamartine wrote:
> On Mon, 9 May 2022 12:13:03 -0700 (PDT), bruce bowser
> <bruce2...@gmail.com> wrote:
>
> >On Monday, May 9, 2022 at 2:38:05 PM UTC-4, Alphonse de Lamartine wrote:
> >> On Mon, 9 May 2022 09:59:17 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>
> >> wrote:
> >>
> >> >On Sunday, May 8, 2022 at 10:21:04 PM UTC-10, Cindy Hamilton wrote:
> >> >
> >> >> Well, I've certainly pushed your buttons.
> >> >>
> >> >I dislike poseurs intensely.
> >>
> >> If Cindy's aim is to push buttons, doesn't that mean she's a troll?
> >
> >Niet hier in de Verenigde Staten, maak je geen zorgen.
>
> Oh, you must have different laws.

Ja, wet van de grote staden, regionale wet, nationale wet. Zoals jou.

[dsi1]

Well, that's true. I'm pretty good at not feeding the trolls but in this case, Cindy was trolling and I was the goat. That's the breaks.

[jmcquown]

It's funny how he says that yet seems to constantly disparage the
Americans who live on the mainland and accuse us of being racist.

> Well, I've certainly pushed your buttons.
>

It doesn't take much.

Jill

[Bryan Simmons]

On Saturday, May 7, 2022 at 10:20:36 AM UTC-5, itsjoan...@webtv.net wrote:
> On Saturday, May 7, 2022 at 8:04:48 AM UTC-5, bryang...@gmail.com wrote:
> >
> > Just because they are not cut in a uniform, good looking way, they sell them
> > at a deep discount. Yesterday was the first time I'd ever heard of such a thing.
> > I bought a 40# box that is thawing in a fridge. Once they are thawed enough to
> > break apart, they're going into a bunch of freezer bags, and into the deep freeze.
> >
> > --Bryan
> >
> Hmmmm, I've never heard of such a thing. Post a picture if you can so we
> can see these things, please.
>
Here we go. They sho is ugly, but for a buck a pound...
https://www.flickr.com/photos/36178182@N08/52064660846/in/dateposted-public/

--Bryan

[Sqwertz]

On Sat, 7 May 2022 06:04:44 -0700 (PDT), Bryan Simmons wrote:

> Just because they are not cut in a uniform, good looking way, they sell them at a deep discount. Yesterday was the first time I'd ever heard of such a thing. I bought a 40# box that is thawing in a fridge. Once they are thawed enough to break apart, they're going into a bunch of freezer bags, and into the deep freeze.

All the restaurant distributors have these and I see them at Sam's
Club. All chicken pieces have miscuts, but they're boned out and
made into something else. But you can't do that with chicken wings
so they're sold as is.

Some places will mix them in with properly cut wings (packing
houses or restaurants) - or sell just the miscuts. The miscuts
usually aren't that miscut, but some can be pretty mangled. And some
can even large chunks of breast attached to them.

-sw

[Sqwertz]

On Sat, 7 May 2022 08:30:40 -0700 (PDT), Bryan Simmons wrote:

> Well, mine are still frozen, but you can Google them.
> https://www.tradekey.com/product-free/Frozen-Mis-cut-Party-Wings-3568221.html
> I bought a 40# box for $40.

Where did you buy them from?

-sw

[Bryan Simmons]

https://petesmarkets.com/
Their source is:
https://www.amickfarms.com/products/
I went into Pete's the other day, and there was a sign inside
that said, chicken wing miscuts, 40# box for $40. I've never
seen that before but if they ever have them again, I'm buying.
>
> -sw

--Bryan