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Not quite "obsessed," but determined



 
 
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  #1  
Old March 9th, 2012, 02:46 AM posted to rec.food.cooking,alt.support.diet.low-carb
Bryan[_2_]
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Posts: 6
Default Not quite "obsessed," but determined

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. I know
where I *can* buy them, but the problem is that the minimum order is
25 metric tons, which is 55,000 pounds.

http://www.alibaba.com/showroom/chicken-wing-tips.html

When you buy those drummies and paddles, the "flapper" (tip) is not
included. Where do they go? What do they do with them?

http://articles.chicagotribune.com/2...reast-boneless

They sell them in lots of 55,000 pounds to be shipped to Asia, where
they are considered a delicacy--according to the export manager for
one of the large chicken companies. He gave me the name of a plant
manager who may be willing to sell them to me either through a
supermarket, or directly. This morning, I wrote and mailed a nice
formal business letter (remember the format from jr. high?), and am
going to follow it up next week with a phone call. 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. Then I can remove them one container at a time, thaw them and
fry them up crispy in oil, and coat them with a little popcorn salt
for hours of snacking pleasure that combines the deliciousness and
nutritive nature of pork rinds with the time intensive property of in-
the-shell sunflower seeds.

--Bryan
  #2  
Old March 9th, 2012, 05:23 AM posted to rec.food.cooking,alt.support.diet.low-carb
[email protected]
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Posts: 1
Default Not quite "obsessed," but determined

On Mar 8, 7:46*pm, Bryan 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.

  #3  
Old March 9th, 2012, 02:23 PM posted to rec.food.cooking,alt.support.diet.low-carb
Bryan[_2_]
external usenet poster
 
Posts: 6
Default Not quite "obsessed," but determined

On Mar 8, 10:23*pm, "
wrote:
On Mar 8, 7:46*pm, Bryan 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
  #4  
Old March 9th, 2012, 04:37 PM posted to rec.food.cooking,alt.support.diet.low-carb
Doug Freyburger
external usenet poster
 
Posts: 1,866
Default Not quite "obsessed," but determined

wrote:
Bryan 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.
  #5  
Old March 10th, 2012, 12:41 AM posted to rec.food.cooking,alt.support.diet.low-carb
Walter Bushell
external usenet poster
 
Posts: 142
Default Not quite "obsessed," but determined

In article ,
Doug Freyburger 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.

--
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