16. "pathmark is trifflin'..." In response to Reply # 5
..mostly because they know that a large contingent of their customers don't have the means to shop elsewhere ($$$, location, etc.).
i've shopped at a TON of different grocers in nyc (fairway is still tops in my book), but pathmark is the worst.
filthy stores (floors AND shelves) pests/vermin infestation horrible management poor selections (too many exp product on the shelves)
admittedly, pathmark is one of the cheaper grocery chains in the area, but they clearly don't care about providing their customers with decent options. i've spoken to store managers, and most could care less about improving their stores.
*don't get me wrong, i'm not a food snob that only shops @ fairway, trader joes, or whole foods, but i refuse to shop at pathmark unless i have no other option.
25. "it really varies by neighborhood imo. Pathmark in Ozone park be on point" In response to Reply # 16
Starret city pathmark in eny...not so much. I'd rather go food shopping through the window of the corner store at 2am then ever step foot in that pathmark again.
-The Knicks’ coaching search still includes a lone frontrunner, Kurt Rambis, whose qualifications for the position include a strong relationship with Jackson and a willingness to take the job.
7. "man, Giant is SLIPPING HARD...I STAY finding expired items sitting" In response to Reply # 4
on the shelf all willy nilly awaiting purchase by the less keen amongst us....
Just yesterday.....Oiko's yogurt just chilling on the shelf with a Nov 13 expiration date like WHHHHUUUUUT.
Meat STAY being on the cusp of expiration out these joints too...
I don't even fck with Giant like that either. But Every.Single.TIME. I happen upon that place on the humble, I come across this type of violation. Every.time.
The majority of our grocerying is done between Trader Joe's, Whole Foods and MOMs.
Meat from T.J.'s, produce from Whole Foods, various sundries from MOM's.... .
43. "A tale of two cities on 125th: Pathmark vs Fairway" In response to Reply # 4
that pathmark wasn't so bad when i was there (up until 2008) but that fairway was like a off-brand Whole Foods it was very nice for the money you spent in there
MrThomas43423 Member since Jul 03rd 2002 67613 posts
Mon Dec-15-14 03:01 PM
3. "i had one one time, that was the blandest piece of chicken i ever had" In response to Reply # 0
i think i ended up putting some sort of off brand sauce on it, just to be able to tolerate the taste....or lack thereof. --------------------------------------- it's true what they say...people are strange, when you're strangers.
8. "I trust my own prep and cooking process more." In response to Reply # 6
That's the biggest thing for me.... Like I said, the math don't add up.... There's just GOTTA be something amis that allows them to sell an entire cooked chicken for LESS than they sell a whole UNCOOKED chicken for.... Which leads me back to; it's the joints that are past the expiration date getting cooked up and sold for cheap....less of a loss than straight up throwing them out. .
in my store the raw chicken is in the same aisle as the rotisserie chicken. every time i'm buying raw i can SMELL the rotisseries coming from the end of the aisle and it's like: why?
i have nothing to prove by cooking my own chicken.
rotisserie chicken legs sell for $4 - there are 5 in a box. that's 2.5 meals. raw chicken wings sell for $4 - there are 6 to 8 in a package. that's 3 meals.
it makes little sense to buy the raw chicken. usually. i only do it if for some reason i have a hankering to cook. but usually i have the hankering to EAT, not cook.
24. "moms loves a costco chicken" In response to Reply # 10
i'm skeptical ~~~~ When you are born, you cry, and the world rejoices. Live so that when you die, you rejoice, and the world cries. ~~~~ You cannot hate people for their own good.
23. "They are a loss leader. A low margin item used to entice you to the stor..." In response to Reply # 20
The store is counting on you to pick up a rotisserie as well as some other items in the store. Maybe some of the other very high margin prepared foods at the deli
I doubt that unsold raw birds are the main source. The supermarket needs to have a consistent supply of rotisseries on a daily basis. If they are constantly overstocking their raw chicken, they have some serious inventory management problems
ever notice how these chickens are displayed with Hawaiian Rolls and half gallons of iced teas near by? Or in the deli? Plus, they're not whole chickens anyway...more like young birds. Similar to what you would get at a Boston Market.
once you have used the majority of your chicken try and remove some of the chunkier pieces by hand and put them in the bottom of that lil black container it comes it so dont pick your chicken clean when eating your other meals or you'll only have chicken flavoring
it's really just a simple gravy recipe 1. melt some butter (i use bacon drippings) in a skillet 2. sautee some garlic and onions in it (chop these reallll fine so they almost melt in the gravy)
3. add a half tablespoon of flour to the pan and stir. should clump up like almost like play-doh
4. have you some damn near boiling water ready infused with chicken/beef boullion (i prefer to use stock and make my own with other rotisserie carcasses, bay leaf, carrot, garlic, onion, star anise). pour a lil in the pan and stir like crazy. never stop stirring.
i can't tell you how much water to use or flour to use. it all depends upon the consistency of the gravy you want. i took me YEARS to get this down. watching my mom and sisters churn batch after batch of PERFECT gravy out only to have mine taste like paste was disheartening. but i eventually got the hang of it.
5. reduce the gravy to a slow simmer and put the chicken carcass and pieces of chicken in it. keep laddling the gravy over the chicken and adding water/stock as necessary so the gravy dont get too thick and burn. also add your seasonings as this time: pinch salt, be VERY careful on how much salt you put in pepper, dash cayenne...i put dang near everything in my cabinent in it. but that's cause pretty much all my spices go together except for the chinese five spice and nutmeg/cinnamon.
6. once you get gravy to the consistency/flavors that you like, laddle the mixture over your rice.
my pictures didnt come out good but boy oh boy them flavors was that good ol down home chicken n gravy taste that we all know and love
also, it took me longer to type this post than it does to make the gravy. it's really that quick
30. "Anyone know where can I find cheap rotisserie chicken in BK?" In response to Reply # 0
The Dominican joint around the corner sells a whole rotisserie chicken for $9, but having found them for $6 when I lived in Jersey, I know there has to be a better deal out there.
33. "They are packed with sodium most times" In response to Reply # 0
that's the only negative really they usually inject them with some sort of brine to give them more flavor of course the skin is bad for you and usually has another coating of the sodium mix that injected into the meat google the nutritional facts for whatever brand you eat. you'll notice it's normally way worst then the numbers for basic home baked chicken
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