Text 8831, 75 rader
Skriven 2006-12-15 12:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Cans from hell 678
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 DS> Stop & Shop has them pretty regularly, but I don't buy them there
 DS> for two reasons:
 DS> 1. Price.  Usually more than $2 / pound, which is pretty ridiculous
 DS> for an old soup fowl.

Pretty amazing given the general pricing paradigms.
Do they sell any at $2/lb?

 DS> 2. Product. They really don't look like "soup and stew hens," which
 DS> is how they are otherwise labeled.  They're plump and soft and
 DS> filled with mushy white meat that disintegrates into chicken
 DS> fibers, just like a standard battery chicken does when it's 
 DS> cooked a long time.

Like, eh, how do they distinguish themselves, then?

 DS> Now, the soup chickens at Food Zone DO look like Fowl.  They're
 DS> loaded with compact, firm dark meat (so dark it almost looks like
 DS> duck) and small, darkish breast meat. Apparently, these are yard
 DS> chickens that get some exercise.  They have little extraneous fat,

Haven't seen chickens like that in a long time.

Speaking of. Today we went to the Safeway, as that was the
closest place to where we had dinner. I have always had
ultimate contempt for this Safeway, which is worse than other
Safeways (though in a fairly upscale neighborhood) and was
not thrilled to go. I wanted to turn around and leave, but
Carol wanted milk. So I picked up a flabby chicken at a
considerably cheap price (.49), and we went with these two
items to the checkout, where the line was something like
ten people and not moving. I said to Carol, do you want
to rethink this? And she said, ok, so we just abandoned the
chicken and milk there and left, with the sheeple in line
muttering indignantly - not sure whether they thought it
through and realized that we were eventually costing them
money via increases in the joint's overhead or whether
they really envied us. Carol said she couldn't wait until
Wegmans comes to town.

Mrs. Harrison's oyster fritters
cat: main, side, historical
yield: 1 batch

1 c flour
1/2 Tb baking powder
1/2 ts salt
1/4 ts pepper
2 eggs, beaten
1 c milk
1 qt shucked oysters and liquor
oil for frying

Combine dry ingredients. Whisk eggs with milk.
Beat wet ingredients into dry to form a smooth
batter. Stir in oysters.

Heat 1" of oil to 375F in a heavy skillet.

For each fritter, scoop out 3 oysters with batter
and spoon into oil. Fry until golden on both sides,
about 5 min. Remove with slotted spoon and drain
on paper towels. Serve with tartar sauce if desired.
John Shields (author of Chesapeake Bay Cooking and
chef at Gertrude's restaurant in Baltimore) says that
Mrs. Harrison served these fritters with chicken salad.

Alice Harrison, Harrison's Chesapeake House Restaurant,
Tilghman's Island, Maryland

Maryland's Way

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