rotuts

@patti Welcome back . What a wonderful project . Fine looking food . looks to me that you"ve got this this down , pat .

Chicken sale is back @ Stop&shop : Ive tried CkThighs @ Market Basket , but was very un-impressed : those thighs had a large skin and fat flap under each thigh which you could not see in the package. not so good a deal , as I get rid of the skin // fat. but S&S CkDrums were so much better , Ill initially try a pack of the thighs and see how they pack them. Im going to use the IDS to smoke lightly @ low temp , then SV as I SV'd some previous legs ( no skin ) worked out very well for chicken to use later for a variety of dishes . might even make a few more tubs // bricks of smoked chicken stock this week.

@IndyRob just to be cealr with what you are starting with : you have a shoulder ie butt , rather than the picnic shoulder which is more of the upper leg and lower shoulder any pics ?

there are two tendons w duck // chicken // turkey // Long Pork // beef breasts as there are two pectoral // breast muscles in all of the above. the most obvious is the rope like tendon , that connects the smaller breast muscle , the ' minor ' muscle it is the easiest to tease or trim out. its the first one you see , after boning out the breast form the carcass the tendon on the larger muscle, the ' major ', is very thin when it connects to the rib cage it can also be teased out , but then you probably have to ' pat ' the duck breast back into its original shape. the ' minor ' is under the ' major ' on an intact carcass , and and that reverses after boning out the breast. this is Chicken , but a new easy way to remove the minor tendon https://www.youtube.com/shorts/oDFAkpPsC80 should work for duck . just use the fork w close together tines .

found a few links : https://streetsmartnutrition.com/is-rotisserie-chicken-healthy/ https://www.tastingtable.com/1937202/costco-rotisserie-chicken-red-flag-sodium-level/ unfortunately , most of the references take the sodium content from a single article from https://www.consumerreports.org/health/meat-poultry/is-store-bought-rotisserie-chicken-good-for-you-a3701237309/ I did find this for Stop&Shop , a local chain on the East coast ( Dutch owned ) : https://stopandshop.com/groceries/deli-prepared-food/rotisserie-chicken-wings-tenders-more/deli-prepared-rotisserie-chicken/stop-shop-whole-rotisserie-chicken-hot-avail-12pm-8pm-30-oz-pkg.html 330 mg for 3 oz. if accurate , thats not too bad at all . but who ever eats 3 oz ?

@Darienne One consideration w store bought cooked chicken : Sodium. it varies w vendors , and can be quite high. that may or may not be an issue for some somewhere on the web there was a list for major brands.

'''' The idea is that ''' M.Felon loves Money . Q.E.D.

@gfweb although the sodium load on that beauty had to be impressive Im sure it went down smoothly w a smilie on your face. Congratulations .

@jedovaty quite seriously why not take the bag back, and suggest your bag was missing those W. peas ?

I had a summer job at the local Univ ' Union ' , a cafeteria style eating place . It was in the down stairs dishwasher area : big huge dishwasher , very hot very steamy. It was the dinner time it was an awful job. so I promoted myself to ' bus-boy ' , picking up trays in the large dinning room area . better . then , I dont remember how i did it , but promoted myself again to the ice cream area : ice cream , sundae's etc. then I started making ice cream desserts not on the menu , by making suggestions . Dinner was not that busy I developed a small following . I just told the customers to tell the casher the item ( somewhat unique , and not on the menu ) was a ' ****** ' worked all summer as a ' soda jerk , self promoted.

same sort of dinner as yesterday , but w red wine : Motif from Tj's , @ about $ 5.00 0r so a bottle. dry-ish , big mouth feel , no Benzene [ flavors from duPont , not from the grape ] its my current Tj's table wine. delicious . I might have added a bit more wondra to firm up the sauce , next time. Im very pleased ( a bit surprised too ) that this dark meat chicken is Sooooo tender . no hint of tendons . a serious keeper. next time S&S has CkDrums on sale , Ill make more , and might start them in the IDS for an hour or two before SV.

a while back , I SV'd some plump CkLegs , from a S&S sale https://forums.egullet.org/topic/154537-what-are-you-cooking-sous-vide-today-part-3/page/87/ here they are , pre-SV. didnt take a pic p-SV. they look pretty much the same , except for some very flavorful gel in the pacs: one drum w some of the meat sliced off Note the chicken jelly . more meat sliced off . the upper L is for MC . he goes crazy for it. Ill scape off the bone later , and add that to MC's portion. Id give him the bone , which he would enjoy , but it coated w jell , and he would carry the bone around to find the exactly perfect place to enjoy it. A rug usually . My standard Campari // Spinach // pecan // EVOO plate , w Penzey's Pico & Fruta on the Campari's TJ's Coastal Chard // demi-glace // a little Wondra lower pyrex bowl . in a hot pan goes the wine/demi and the chicken. very briefly Placed : Eating this was very very good . the SV CkDrum meat was very tender , pick , and moist. a winner way for me to set up CkDrums. the wine/demi can be varied each time w other flavors : Curry powder ? etc ? etc ? the base of Campari // spinach is a staple of dinners here. Tonights dinner will be the same , but Ill try my TJ's red table wine .

@Duvel you passed on Ox Cheeks ? Ill light a candle .

gift card only got the top. no Arby's near me. just saying

Although I grew up initially in an Apricot Orchard , ( 2 acres ) , gravel and dirt roads near by. both my parents were teachers, and benefited w sabbaticals in Europe thanks to a Senator who saw something in the Future ( Fulbright ) I lived two years in France and two in Spain and went to local schools .... I saw Thanksgiving as more or less what we had : roast Turkey , sage stuffing , mashed potatoes , pan gravy peas w +/- pear onions , baked thick sliced sweet potatoes , boiled , cooled , then broiled w a marshmallow and brown sugar. much later , living in the East , I discovered various Ethnic additions : Friends of Italian heritage had the basics then added Lasagna etc. @gulfporter I like the idea of fresh kielbasa and kugelis What a feast ! BTW that apricot orchard no longer exists . they were very common there then in Los Altos , CA 1950 ++

I would not mind reading the rest . just saying , PayWall and all. Cut and Paste for review purposes ?

perhaps im missing something , which happens regularly like clockwork : WaPo : and you have to know , the vial of BBQ sauce is going to be way too sweet .

@Tropicalsenior interesting points .... Soooooo who buy them ?

@C. sapidus betting ' creamy ' ++ gets you 72 % of the ' Likes ' which , of course , counts for 72 %

I dont mind LGBoD. properly cooked , which is a very common problem they just were not part of Thanksgiving growing up.

PayWall .

indeed. its been done by my family for over 70 years .

took some of that ' neither here , nor there ' Brie added Tj's medjool dates quite nice .

went to TW , actually for some TiaMaria got this :

Ive read the all . excellent reads .