Text 27111, 106 rader
Skriven 2012-07-12 05:52:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Little Cluckers
=======================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 ->  RH> I've seen roasters up to 7 or eight pounds, or sometimes even more.

 -> Mis-labeled capons?

 RH> It wouldn't surprise me, but capons generally come frozen and these
 RH> monsters don't.

And I never see anything labelled "capon" in the stores around here. Even when
we had an upmarket "gourmet" place over on the $$$ side of town. Mostly they
just stock what folkses will buy. (Imagine that)
 
 ->  RH> some sort of taste still.  The backs do as well, but no one wants
 ->  RH> to mess with those unless it's a Jewish grandma making her own
 ->  RH> chicken soup.

 -> I'm neither Jewish, nor a grandmother. (Great grandfather (maybe double
 -> great by now) but definitely non-traditional type). But, I do backs when
 -> they are on offer at the heavily ethnic Sav-A-Lot stupormarkup across
 -> the street.

 RH> And not for soup especially. I have a nice baby crock-pot which
 -> will hold a package of backs nicely and cook them down whilst I am at
 -> work. And I really do like chicken & noodles.

 RH> It's a thought.  I've found chicken feet and goat here, but the only
 RH> packs of backs are kosher.

OTOH, we really have to search for Kosher items. But, backs and other poultry
and pork off-cuts (trotters, chitterlings, snoots, hocks, chicken backs, necks,
etc.) are fairly common in the areas in or near the 'hood. I wish we had more
commonly available (and affordable) lamb around here. And the very next time I
see goat on offer will make an even once.   Bv)=
 
 -> Heck, I don't even have to make my own noodles any more. Humphrey's
 -> Market has "Amish" noodles from the Arthur, IL Amish community area. I
 -> wonder if they are truly made by Amish ladies in kitchens or if they
 -> are using the "Amish" thing as a marketing gag. Either way they are
 -> plump, dumpling-like egg noodles and are great in chicken & noodles.
 -> And a whole lot less trouble than making my own in the limited kitchen
 -> space that I have.

 RH> They probably waved an Amish grandma over the noodle plant.  I've seen
 RH> Amish noodles here too, and it has to be a marketing ploy.

So, I asked, being the curious (nosy) sort. The Humphrey family still runs
their store (third (and soon fourth) generation) and the know nearly all of
their local(ish) suppliers. Faith Humphrey showed me a set of pictures in an
album she keeps in her office showing women and girls in longish funky-blue
dresses, white aprons and Amish-looking headgear (white peek-a-boo head
coverings made of some sort of gauze - http://tinyurl.com/AMISH-HATS) working
in a big farmhouse kitchen with an obvious wood stove in the background.
According to Faith just because they cling to their Luddite ways does not mean
that they are not sharp business people and do not enjoy skinning a gentile.  
Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kabritu Stoba (Goat w/Peppers)
 Categories: Lamb/mutton, Chilies, Herbs, Citrus, Squash
      Yield: 6 Servings
 
      3    Habanero chilies
           +=OR=+
      6    Jalapenos; stemmed, chopped
      1 sm Bell pepper; chopped
      2 lb Boneless goat; in 2" cubes
      2 tb Oil
      2 md Onions; chopped
      4 cl Garlic; chopped
    1/2 c  Chopped celery
      1 ts Fine chopped fresh ginger
      2 md Tomatoes; peeled, chopped
      3 tb Lime juice
      1 ts Ground cumin
      1 ts Ground allspice
      1 tb Vinegar
      1 lg Cucumber; peeled, chopped
    1/4 c  Pitted green olives
      1 tb Capers
 
  Brown the meat in oil; remove and drain. Add the onions,
  garlic, celery, ginger, chilies, and bell pepper to the pan
  and saute until the onions are soft.
  
  Combine the meat, onion mixture, tomatoes, lime juice,
  cumin, allspice and cover with water. Simmer the mixture
  until the meat is very tender and starts to fall apart,
  about 1 1/2 hours, adding more water if needed.
  
  Add vinegar, cucumber, olives and capers and simmer another
  15 minutes.
  
  Recipe originates in the Dutch Antilles: Aruba, Curacao,
  and Bonaire - off the coast of Venezuela.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Honesty pays, but it doesn't seem to pay enough to suit some people.
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