Bob Blosl's Heritage Large Fowl Thread

[Maven]

Oh, and on the iron skillet note, I have three that were my great grandmother's. She cooked in them, my grandmother cooked in them, my mother cooked in them and now I cooked in them. When it is time, I will pass one down to each of my three daughters to use. I love them. They are so old, worn and well loved and seasoned that the inside of them looks like it is made of polished black glass.

Nothing sticks to those babies.

 

[3riverschick]

ME, I'm just glad someone figured out how to cook a cow over fire for better digestion much less getting it past my eyesight or I definitely would have to be a 'collard green only eater' I can't down red bloody runny meat, LOL

Jeff
--------------------
Back in '78 I went down to a dude ranch in Tuscon, AZ. It was run by a direct descendant of Charlie Parker. While I was there we went to the 102 birthday party of Cochise's great grandson. The old chief had a face that looked like carved granite. It was a real Louis L'Amour moment. The dude ranch donated the steer for the birthday party every year. It was cooked in the ground in the traditional Apache method. Was really something to see them dug open the pit and eat from a whole beef that had been cooked over coals buried in the ground.
The party was held at the home of an old westerner who was still building stagecoaches in his nineties.
Best,
Karen

 

[capayvalleychick]

Does anyone possible have a list of breeders for the old lines? Would love to have one.

I read that there are possibly no old lines of Delawares left. I wondered if this were true. Anyone know for sure?

I bought hatching eggs from Bill Braden. The ones that hatched are far from Standard and need lots of work. I do want to know about his line. He got them from Collette Long and Robert Smith or Moore, both of MO, in 2004. Does anyone know anything about these breeders? I'd like to figure out how far back the strains go.

 

[NYREDS]

Totally agree with you both! Cooked food should always be, you know, COOKED.

My recipe for perfectly cooked steak: lead the bull past the furnace. Any more heat than that & it's ruined.

 

[NanaKat]

Totally agree with you both! Cooked food should always be, you know, COOKED.

My recipe for perfectly cooked  steak: lead the bull past the furnace. Any more heat than that & it's ruined.

Mine must still beller when it comes in...

Cast iron is pretty much all I use. Even have a CI Dutch oven and a huge cowboy skillet (18 inch). Season by heating the crisco wiped pan in a 200 degree oven over night. Always dry the pan and wipe down lightly with pt dipped in oil and leave to cure in the warm oven (just turned off from cooking dinner) that's what my gm said her mother taught her to do....of course back then they set it on top of the wood cook stove.
Love BBQ heritage chicken cooked in CI over a wood fire....see how I brought chicken back in there.

 

[Maven]

Quote:

My philosophy has always been simple - walk it through the kitchen, cut off the horns, wipe it's azz and send it on through.

Being a midwest farmboy where they cook everything beyond recognizable, I knew it was for-ever-and-always TRUE love when my husband worked diligently to learn to cook a steak that was HOT all the way through yet still almost purple in the middle just for me.

To each their own - something for everyone.

 

[RiddleMe]

Totally agree with you both! Cooked food should always be, you know, COOKED.

My recipe for perfectly cooked  steak: lead the bull past the furnace. Any more heat than that & it's ruined.

X2!! Grew up not liking meat until I realized it was just the hockey puck method of cooking preferred by my mom.

 

[normanack]

X2!! Grew up not liking meat until I realized it was just the hockey puck method of cooking preferred by my mom.

Well, being a hockey-puck-eater, I guess it's not surprising that one of my favorite desserts is fully-burned marshmallows (black and crispy). My family claims I have no sense of taste as I can't tell if food is salty or not. Just hand me a piece of wood instead of a steak and I probably couldn't tell the difference.

 

[RiddleMe]

X2!! Grew up not liking meat until I realized it was just the hockey puck method of cooking preferred by my mom.

Well, being a hockey-puck-eater, I guess it's not surprising that one of my favorite desserts is fully-burned marshmallows (black and crispy). My family claims I have no sense of taste as I can't tell if food is salty or not. Just hand me a piece of wood instead of a steak and I probably couldn't tell the difference.

You would certainly save on the grocery bill, and be regular to boot!

 

[thedragonlady]

The charred black bits always taste the best.

(Then again, I grew up in a culture -- some say it's all of Michigan, or the whole Midwest) where you cook your meat till it's good and done. REALLY done. May as well stick a fork in a cow as eat a bloody red steak.)

The only red on meat should be ketchup.

Y'all can shoot me down now.

BANG !!


!Black on the outside,but rare on their inside only.