Text 4118, 85 rader
Skriven 2006-08-06 16:21:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: good chicken
====================
 -=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> The meat of the local chickens is more 'darker' than USA Battery types
 CS> and a  bit tougher and perhaps less fatty,

Same with my Mennonite birds.

 CS> but it's not a tremendous 'ohmygod' level  of difference.

And they are even that level. We get that reaction all the time from
guests.... about the bird and also about the richness of gravies and
soups. They always ask what did we add to get such a flavour and I
always say, "absolutely nothing". A simple roasted chicken with minimal
seasonings can become a true gourmet dish.

 CS> What is notable is I've not seen one
 CS> yet that was much over  3lbs.

Mine run 6-8 pounds; they are older, which is part of the reason they
are more expensive. But I would rather have a great chicken dinner
followed by a beans and rice dinner than two mediocre chicken dinners.
                                           
 CS> Oh, and now and again, you get a suprise when a rooster
 CS> was around  and end up with balut if you were boiling them or a kid who
 CS> swears they will never crack an egg again if you did it in the frying
 CS> pan when they were around  to see it <g>.

Proper candling (holding the egg up to a bright light and looking for
shadows) should eliminate that. I remember as a kid my mom would
occasionally buy eggs form our egg lady that had tiny blood specks in
them at a big discount and fish them out with a fork before frying or
scrambling them. They were the rejects stores wouldn't accept. We never
had anything resembling balut though. The eggs would be less than one
week old (we went once a week) and would have been refrigerated as soon
as they were gathered, thereby killing any would-be baluts when they
were pin head sized.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: One-Pot Artichoke And Rocket Frittata
 Categories: Easy, Eggs, Vegetables
      Yield: 4 servings
 
      3 tb Olive oil
      1 md Onions;chopped
    400 g  Artichoke hearts; drained,
           -halved and patted dry
     10 lg Eggs; beaten
     25 g  Rocket leaves
 
  If you're lucky enough to have access to a good Italian deli try
  buying some marinated baby artichokes for this recipe - they're
  delicious with eggs.
  
  Heat the oil in a 25.5 cm (lOin) diameter non-stick frying pan and
  gently fry the onion for about 10 minutes or until soft a d
  translucent. Increase the heat and add the artichoke hearts. Cook on a
  low heat for 1-2 minutes or until lightly coloured.
  
  Season the eggs with salt and freshly ground black pepper and mix in 4
  tbsp of cold water. Add to the artichoke mixture in the frying pan.
  Stir with a flat-edged wooden spoon, reducing the heat to allow the
  frittata to set gently. This should take about 7-8 minutes. Put under
  a hot grill for a few moments if you prefer your eggs well cooked.
  
  Scatter the rocket leaves over the top and serve the frittata from the
  pan, cut into wedges.
  
  From: ONE-POT COOKING By: GOOD HOUSEKEEPING
  Scanned by: KEVIN JCJD SYMONS   JULY 2006
 
MMMMM


Cheers

Jim, in Yellowknife




... Turkeys the size of Arnold Schwarzenegger,
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