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Food bits and parts you fight for?

- The corner pieces from lasagna

- The ends of tri tip, flank steak, or prime rib

- The bits that fall off when frying tempura or chicken fried steak

- The innards from roast chicken

- The water leftover from boiling dumplings (makes for great "peasant" soup with a little bit of sesame oil, soy sauce, scallions and s&p)

And you?

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  1. The wings off smoked turkey at Thanksgiving...or any other time. Skin is crispy and most of the fat is rendered out, and it has a great smoky taste.

    1 Reply
    1. re: steakman55

      the dark purple spot in a shark or swordfish steak, SO much tastier than the rest of the steak.

    2. The fat from the steak. Many people trim it off, scooting it to the side, so that they can enjoy the 'meat', and discard the fat. I scoot it aside, thinking, "I'll be with *you* in just a moment." My boyfriend will start to eye my plate (he who disdained steak fat before my tenure in his life), forcing me to scoot the plate from his reach.

      The roasted skin of chicken or turkey. When a pan comes out of the oven, I never think of the meat first. I see the crisp, golden sheath, with its bubbles of dried skin crispiness, and my fingers twitch. I would serve naked chicken, if I could get away with it.

      The cream on the top of the can of coconut milk. I lick it off. It's like custard, with only a slight danger of a cut on the tongue.

      In our home, the meatloaves and casseroles tend to appear as if they are shrinking. The ends and sides always go first. I frequently contemplate slicing and frying the perfectly moist interior of a meatloaf. Maybe next time.

      My boyfriend has never had a clove of overly roasted garlic. As far as he is concerned, every pn comes out perfectly, every time. And it will stay that way.

      The pile of ginger that comes with our sushi. The boyfriend has learned to give way on this. For me, it's another dish by itself.

      Our local hotdog stand does excellent hand-cut fries. It is rare to find that one deeply amber specimen that holds almost *no* potato inside it's shell. Whoever finds one such treat is likely to hold it up, and taunt, "Look what *I* found." I hate it when that person isn't me.

      16 Replies
      1. re: onceadaylily

        "The roasted skin of chicken or turkey. When a pan comes out of the oven, I never think of the meat first. I see the crisp, golden sheath, with its bubbles of dried skin crispiness, and my fingers twitch. I would serve naked chicken, if I could get away with it."

        ------------------------------------

        I so hear you on this one. Once in a while my DH will pick up a roasted chicken from costco for dinner and he is now threatening to buy two just so I will leave his skin alone. And when it comes to turkey, that first breast slice never makes it to the plate. And after dinner, if there is any left it does get naked before it is broken down for the fridge.

        1. re: boyzoma

          Last Thanksgiving I finally got over my trepidation over having to flip such a large (and hot) bird, and roasted it breast-side down for the majority of the cooking time. I wanted to cry when I saw how beautifully the skin was *all the way around*.

        2. re: onceadaylily

          lily - i so love that amber french fry shell! mmmm

          in my family there's always a fight for the chicken livers and the oysters. DH likes the oysters but doesn' t like liver so I get it all to myself at home. it's just when i visit my mother that I have to hover with a sharp fork and a ready elbow! lol

          1. re: jujuthomas

            It's funny, I never eat the bits that come with the turkey or chicken. But, lately, I've been wanting to. That maybe Gordeaux's opportunity; the boyfriend has had those bits to himself for years (the bird's, I mean). The boyfriend always says, "I cannot believe you don't want any of this" while shielding his plate, prison-style.

            I anticipate trouble, come cooler weather.

          2. re: onceadaylily

            If you ever run into trouble with your current bf, drop me a note. You are my soulmate.
            Plus, you can have all of the pickled ginger when we go out for sushi.

            My family tends to think of me as some kind of monster when I peel the crackly skin off of the thanksgiving bird and munch away. I never try to convince them otherwise. More for me.

            1. re: gordeaux

              The last time I talked about chicken skin, it was. . . an incident (it was me, some thighs roasted for soup, and then the boyfriend came home early) that inspired another Chow to post a video of Cartman gorging on chicken skin.

              However, I look nothing like Cartman. But if I ditched the boyfriend for you, Gordeaux, then we'd likely have to cook two turkeys. Actually, that appeals to me.

            2. re: onceadaylily

              ohmygod, we are soulmates. the fat on steak! when i was a kid the parents would cut the fat off in the pan, the big fat pieces with the purple butcher's stamp? i would end up eating 4 portions of steak fat. BF trims his, so i get his now. chicken skin too. i could peel a chicken and live on its skin. and the pope's nose, on a roast chicken. and as a kid i would crack the chicken legs and eat the marrow.

              when i brown/sear a pork roast, or any meat, actually i end up picking at the crispy salty fatty bits before the roast or stew meat or chicken or whatever makes it to its next step.

              i lick the coconut can top too...

              any fried potato dish. the BF makes extra of his crispy potatoes that have been fried with grated garlic, because he knows i'lll go back for thirds.

              fingerfuls of condensed milk right from the can.

              and i eat all my ginger at sushi too.

              1. re: onceadaylily

                Lily, a woman who steals other people's steak fat? I think I'm in love.

                Edit: Looks like I'm not the only one!

                1. re: joonjoon

                  Only on Chow does this make me sexy. When dining with family, it merits the use of my first *and* middle names in admonition.

                2. re: onceadaylily

                  lily...every single thing you listed speaks to me.
                  Were we together in another life??

                    1. re: onceadaylily

                      Thanks...but I'm not as blue as I look in the little avatar picture.

                      BTW...the roasted poultry skin and the sushi-accessory ginger thing were particularly resonant.
                      (and I've actually done that pan fried meatloaf slice, and it is indeed as perfect a thing as you imagine it to be.)

                  1. re: onceadaylily

                    I'm with you on steak rind, chicken skin, and the coconut cream. My favorite parts from roast chicken are the wings and crispy tail. Used to crunch on chicken cartilage (made my children shudder) too but now it actually grosses me out. Ewww... and the veins in chicken legs, and the necks!!!

                    1. re: kemi5

                      Nothing gross about it. Love that cartilage...I also like to crunch on the ones that you sometimes find in pork ribs too (depending on how they're cut).
                      My late dad and I used to fight over the cartilage pieces in the meats.

                    2. re: onceadaylily

                      The subject of turkey skin is a sensitive one for me. A few years ago, my approaching-elderly dad decided to rid the Thanksgiving turkey of skin before it was served. I was appalled. I waited a few weeks and quietly informed my mom that I would have to kill him if he ever threw away the skin again. The message was partially received. The next Thansgiving he saved the skin. On a plate by itself. If he had had an evil grin, I would have thought it was funny, but he just didn't understand. We don't have turkey anymore.

                      1. re: BillyZoom

                        Bz, that is a travesty. If I were you I woulda taken the reserved skin and fried it up in a pan and turned it into a monster turkey skin cracker. yum.

                    3. The crusty ends of a decent loaf of bread.
                      The sunken middle of my mom's loaf-style pound cake, where the batter is still slightly gooey.
                      The ends of a grilled pork tenderloin, with some char on it.

                      4 Replies
                      1. re: nofunlatte

                        The outside edges of char siu, caramelly black goodness. Hungry now.

                        1. re: grayelf

                          I'm totally with you on that one.

                        2. re: nofunlatte

                          nfl, you'd have to fight my dad for the "sad" part in the middle of the pound cake :-).

                        3. Fried salted chicken backs
                          Bone marrow
                          Bone off of a great pork chop
                          Fish cheeks
                          Soup bones
                          Half popped pop corn kernals
                          And for my hubby - rice treats (the stuck on remains in the pot when you make rice - add a drop of oil and salt, cook for 10 min on low and voila rice treats)

                          1 Reply
                          1. re: juliewong

                            Julie,

                            Puerto Ricans like myself call that bit of rice stuck to the pot "pega'o", which is the same as "pegado", or stuck. And that pegao has a polarizing effect on Ricans-- either you love it or you hate it. In my family, we're pegao haters! But at church potluck you can see folks battling over those leftovers during cleanup.

                          2. The part of the turkey stuffing that sticks out of the bird and gets crunchy.

                            1 Reply
                            1. re: beachmouse

                              My sister and I fight over the crispy parts of stuffing, we also put the stuffing that would not fit in the bird in a small bowl and put it toward the back of the stove while the turkey cooks. After it heats up for awhile, we fight over it.