Posted on 04/26/2015 10:33:43 AM PDT by nickcarraway
SNIP
In the town of McPherson, Kansas, there is a butcher shop called Krehbiels Meats, where, not long ago, an elderly woman bought a chicken that moved her to tears. The chicken had longer legs, a smaller breast and yellower skin than regular chickens, and on the back appeared two words the woman, who was in her 70s, would not have seen in a very long time: “barred rock.”
SNIP
She had every reason not to be excited. During the course of her 48 years of marriage, chicken had only ever brought disappointment. The problem was chicken and dumplings. It was one of her husband’s favorite dishes, but every time she made it his verdict was always the same: “Not as good as my mother’s.”
SNIP
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No cooking. Plug in your crock pot / slow cooker and forget about it. If you start it after you cut your chicken, cook it over night and the next day throw in some roughly cut veggies, and half to a whole day later (make the times convenient for yourself) strain it all and save in fridge and freezer. Lasts about a week in the fridge but I like to freeze broth in solo cups because then you just cut the cup open with a scissor and drop the frozen broth in what you are cooking, or thaw it.
So it sounds time consuming but you don’t need to pay any attention to it. If you only cook your broth for 8 hours, fine, but 1.5-2 days gets the most out of the bones and then the veggies. Make it fit your schedule. Make it easy!
Hard to find the real Coca-Cola’s any more. Even the Mexican factories have changed the recipes in the last year.
My Costco (north ATL burb) currently has cases with 12 Mexi-Cokes, 6 Mexi-Sprites, and 6 Mexi-Orange Fantas.
I wish they still had the 8oz Cokes.
After the Democrats got their way with regulating fat content of pork, we can’t find a decent pork chop to fry.
Pork chops ain’t like the old fashioned pork chop. Tastes completely different.
My taste buds got messed up by medication. Nothing tastes right to me anymore.
I shop at Costco too.
Makes us fellow FR renegades...
;-)
“soil is everything.”
Yes! My garden was 60X20 feet. And next to it, 6 rows of white corn. Used to take my Briard around it to do his “duty.” Kept the deer away, but I had to put an 8 foot fence around the garden. I really miss living there, but there are some things I could no longer do. Wood burning furnace. I spent most of my spare time on the 110 acres, in the 40 acre wood lot cutting and then splitting wood. At 68, I can’t do that anymore. But living there was great! After work, I could strap on my Redhawk 44 Mag, and go deer hunting. The geese flew down the fence line in bad weather just 20 feet from the back porch. And I could come home from a gig at 2am, plug in and blast away, and no one was bothered.
They do the UHT because the milk does not sell as fast and so they need longer shelf life.
The market regulates the fat content of pork. Actually, meat packers want pigs to be the same size and shape for cheaper processing, which reinforces the trend to low-fat pork. Shouldn’t be hard to find free-range or heritage breed pork though.
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>> “The lamb I liked is American lamb, grain fed. Grass fed lambs taste gamey-er, and evidently that is what Australians like.” <<
“Why we are buying them is still a mystery to me.”
Because grain fed animals are unhealthy to eat!
Grass fed red meat is actually higher in omega3 fats than Alaskan Salmon!
.
“No way. I cook everything from scratch. No cans in my cupboard, no boxed items whatsoever.”
Actually, I was thinking about restaurants. Most meals are now made in factories and flash frozen for shipment. So, the meal you pay $30 for that looks like it was put together by an artist was made on an assembly line. It also tastes like it is made from cardboard. I’m not complaining as I seldom eat out. But this is today’s business model and few if any moderate priced restaurants have the logistics to have fresh ingredients on hand in the right quantities.
When I was younger, I knew a Czech woman who said that her family gave their chickens herbs, like thyme and parsley, to eat. That the eggs were flavored. I suppose the same would be true of the chickens themselves.
Whole Foods on beef and poultry
http://www.wholefoodsmarket.com/department/meat-poultry
Our standards are no added hormones* and no antibiotics, ever. We believe in great-tasting meat from healthy animals.
Nope.
Just seaweed.
The Japanese have used seaweed as a flavor enhancer for a long time. Americans prefer powders to slimy ocean plants.
Yes, we might as well be eating airline food. Yuk.
My friend, a hunter who knows his meat, tells me that he won’t buy meat from certain supermarkets because it’s so awful it should be outlawed. Safeway is one of those.
Chickens used to kill and eat snakes? And I know they wore little sun glasses. Chickens used to be cool AND tasty.
Stewing chickens were historically old hens. They are tough as hell, but they have deep yellow fat that is completely different from the typical fryer.
The other difference is that people made bone broth—something not possible in 30 mins. Today, most “cooks” throw in some bouillon and call it soup. Grandmothers are spinning in graves all across the country. LOL
“since quail is all dark meat”
Not the quail I have hunted. Bob Whites & Blue Quail both have white meat on the breast. Have never eaten quail with dark meat on breast.
I have hunted quail since I was about 10. Not in recent years, quail population is very low. They think it is a microscopic worm parasite that has been killing them. Attaches under the eye lids.
Past year has seen a bit of recovery in number, but I would not shoot a wild quail now, not until they are common again.
Been there done that, multiple times. The best way to find out what foods Are bothering you is to keep a food diary. Then avoid those foods and food chemicals, such as MSG etc.
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