Text 24208, 114 rader
Skriven 2012-04-29 07:25:00 av Dave Drum (60993.cooking)
     Kommentar till en text av Glen Jamieson (60965.cooking)
Ärende: CHOOKENS
================
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> process around 200K birds per day, seven days a week, 364 days per 
 DD> year - closing (only) business - but ...... damn!!!
 
 DD> According to Don less than a standard GMC/McNeilus garbage truck
 DD> full of waste goes to the landfill each day from the production lines.

 GJ> What is wasted?  Did he say?  What can't be used as food or something.

 DD> Very little. 200K birds at an average on-the-"hoof" weight of 4 lb
 DD> (1.8kg) is 400 tons (363 metric tons) of chicken to process. Less than
 DD> 8 tons (7.25 metric tons) of waste is less than .02% waste. IOW - not a
 DD> lot.

 GJ> Ahem, Einstein!  Better you check your maths.  I make it 2%; still,
 GJ> not a lot left over.  Considering the way in which 98% of the chicken
 GJ> is used for something or other, I wondered what bits would be useless.

As Dale pointed out to me. I should have caught that ... but, in my defence, my
calculator is a solar powered floppy disk looking thing and the % and / keys
are quite close to each other. I went searching on Google and e-Bay to try and
whistle up an image -- no joy. I may have a rare item here. It's a left over
from when I had the confuser store and sold C= and Amiga computers ... and I
certainly moved a bunch of them out the door @ U$2.95 ea.

My next search may have to be the U.K. patent office as the packaging states on
the back panel "U. K. Design Reg. No. 1054479 Art. No. 686-714"

As to what goes in the bins - I have no idea. Probably stuff that has gotten
contaminated for some reason. I first thought feet ... but, no, besides
pet/animal food I have recipes for chicken feet and we have discussed the topic
on here previously. Beaks - same deal. As well as pico di gallo (Rooster's
Beak) salsa.  Bv)=
 
 DD> the industry averages." He said that, unlike Tyson's chicken business,
 DD> the beef and pork businesses do not raise their own livestock for

 GJ> Can I see a connection between that statement and the very low waste
 GJ> coming from the processing factory?  Recycling, perhaps?  What else do
 GJ> they feed their chooks on - apart from hormones and antibiotics?
 
I dunno. That statement was relating to Tyson's other meat businesses and not
from the chicken rustlers. I don't have wastage figures from their pork and
beef operations. Although, anecdotal evidence from Excel's (Cargill) processing
plant in Beardstown, IL suggests about the same level of waste - ie - very
little.

 DD> Bone, blood and feather meal from their back door and some grain and
 DD> grain processing by-products. Chickens are cannibalistic, you know.

 GJ> When I was adopted by an escapee from someone's coop, I noted that it
 GJ> was very quick to catch and eat most of a baby sparrow which had
 GJ> fallen from its nest.  Chooks are complete omnivores.

 GJ> I wonder what poultry fed on the output of a coconut cream factory
 GJ> would taste like?

Sweet, probably. Most of the dishes I have had labelled "Coconut (whatever)"
have been sweeter than I like in anything save a dessert course.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pollo Con Pico De Gallo
 Categories: Salsa, Poultry, Fruits, Chilies, Citrus
      Yield: 6 Servings
 
MMMMM-----------------------PICO DE GALLO----------------------------
      1 md Tomato
      1 lg Jalapeno or serrano; diced
    1/2    Avocado; peeled, seeded
    1/4 c  Minced red onion
      1 tb Kikkoman Teriyaki Sauce
      2 ts Lime juice
  1 1/2 ts Minced fresh cilantro

MMMMM--------------------------CHICKEN-------------------------------
      6    Chicken breast halves; boned
    1/2 c  Kikkoman Teriyaki Sauce
    1/2 ts Grated lime peel
      1 tb Lime juice
      1 cl Garlic; pressed
 
  Prepare Pico de Gallo: Dice the tomato, chile and 1/2
  avocado, peeled and seeded. Combine with red onion,
  Teriyaki Sauce, lime juice and minced fresh cilantro. Let
  stand at room temperature 2 hours for flavors to blend.
  
  Rinse chicken chicken and pat dry with paper towels; place
  in large plastic bag. Combine remaining ingredients; pour
  over chicken. Press air out of bag; close top securely.
  Marinate 1 hour; turn bag over occasionally. 

  Reserving marinade, remove chicken and place on grill 5 to
  7 inches from hot coals. Cook 15 to 18 minutes or until
  chicken is tender; turn over and baste with reserved
  marinade occasionally.

  Serve with Pico de Gallo.
  
  Source: SPICE UP YOUR MEALS! with Kikkoman Teriyaki Sauces

  Reprinted with the permission of Kikkoman International Inc.

  Electronic format courtesy of Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM

... The only good ideas are the ones I can take credit for. -- R. Stevens
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