Text 27913, 94 rader
Skriven 2015-06-08 07:10:11 av Dave Drum (1:18/200)
     Kommentar till en text av Ruth Haffly
Ärende: Free Range Porky Pines
==============================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> And not as common in Wake County, NC. We're mostly urban, but the WF
 RH> area is still quite forested. Saw that when we were up in the fire
 RH> department ladder truck bucket last week. We've seen quite a few deer
 RH> and grey squirrels but not much of othe wildlife.

 DD> I suppose all those good ol' boys and their 'coon dogs might have
 DD> something to do with that.

 RH> Possibly, we've not been here that long so don't know what it was like
 RH> even 10 years ago. One of my instructors once commented that when she
 RH> and her husband moved to the area in the mid 90s, Capital Blvd (US1)
 RH> was 2 lanes (one to, one from) down to Raleigh. Now it's a multi lane,
 RH> divided highway.

 RH> I understand they're good eating in some parts of the country, but I've
 RH> never tried it. Some people would probably say that it tastes like
 RH> chicken. (G)

 DD> Somebody *always* compares (whatever) to chicken. And given the range
 DD> of stupormarkup chicken available these days - that means no flavour.
 DD> If it has actual taste and some texture then it can't, by definition,
 DD> be like chicken. Bv)=

 RH> We got a couple of good ones (Sanderson Farms brand) at Lowe's, one
 RH> last week, one today. Put them on the rotisserie/gas grill--tender and
 RH> juicy.

If I am making a casserole or something like chicken & noodles with lots of 
other flavourants then it doesn't make a lot of difference. If I am going to 
put a bird on the ferris wheel, or fry it up, etc. then I make the (short) 
trek to Pekins Family Produce (formerly Parson's) of which I have written many 
time here. Their chickens are free range on pasture and moved around to let 
them weed the pasture/yard,etc. And not all that expensive when compared to 
stupormarkup's regular prices.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grandma's Fried Chicken
 Categories: Poultry, Eggs, Herbs
      Yield: 5 Servings
 
MMMMM----------------------------RUB---------------------------------
      4 ts Salt
      2 ts Onion granules
  1 1/2 ts Fine ground black pepper
    1/2 tb Rubbed sage
      1 ts Dried Thyme
    1/2 ts Garlic granules

MMMMM--------------------------CHICKEN-------------------------------
      2    (3 1/2 - 4 lb) fryers; cut
           - up in 8 or 10 serving
           - pieces each
      2 c  Flour; seasoned w/S&P
      2 lg Eggs; well beaten
           +=WITH=+
      2 c  Whole milk
      3 c  (or more) Crisco
 
  In a small container, combine rub ingredients, mixing well.
  Sprinkle the seasoning on chicken and rub it in. Seal the
  chicken in a container and refrigerate overnight, if
  possible.
  
  Remove chicken from refrigerator at least 1 hour before
  cooking.
  
  Place seasoned flour in a pie pan and set aside. In a wide,
  shallow bowl, beat eggs and milk and set aside.
  
  In a large deep skillet, heat oil to 375øF/190øC.
  
  Just before frying, dredge chicken in flour, shake off
  excess. Immediately place chicken in egg mixture and back
  into flour once again.
  
  Place in hot oil in a single layer and fry until crisp
  before turning. Turn only once.
  
  NOTE: You can use a deep fryer to good effect here. But,
  you won't get the gribbens and pan juices necessary to
  make a good cream gravy for the mashed 'taters.
  
  As remembered from watching/helping my Grandmother.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Sir, am I to understand that you people sell dead, fried birds here?
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 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)