Texas

[Ms Jellybean]

This article is about the problem of the American appetite for chicken breasts. http://www.slate.com/articles/life/food/2011/01/the_dark_side_of_the_bird.html

Long article, but interesting to read. I've been looking for boneless thighs to buy lately. I think I may just switch to buying whole chickens. Natural whole chicken.

From the article:
"When you're faced with a chicken leg, there's no hiding the fact that it's the leg of an animal," says Pelchat. The modern consumer is nearly as averse to seeing a leg on their plate as they are to seeing a fish head."
I don't agree with that statement. People eat legs from turkeys and sheep.....

"The catch is that when it comes to fat and calories, there is very little to distinguish between boneless, skinless chicken breast and boneless, skinless thighs. According to the Department of Agriculture, 100 grams of the former contains 0.56 grams of saturated fat and 114 calories, and the latter 1 gram of saturated fat and 119 calories. Dark chicken meat is also nutrient rich, containing higher levels of iron, zinc, riboflavin, thiamine, and vitamins B6 and B12 than white meat."
I didn't know this. Even more reason to not be so selective in what I purchase.

"...science has managed to transform dark meat into white. Some 10 years ago, when the chicken industry was in a similar state of crisis due to the collapse of the Russian Ruble, the USDA provided funding to find new uses for the much-maligned cut. Dr. Mirko Betti, a professor of nutritional science, embraced the challenge while completing his Ph.D. at the University of Georgia and developed a product similar to surimi, the synthetic crabmeat found in Asian eateries. The production process is simple; excess water is added to ground dark meat and the slurry is centrifuged at high speed to remove the fat and myoglobin. At the end there are three distinct layers: fat, water, and the extracted meat. The first two are discarded, and the third, which resembles a sort of meaty milkshake, is where the money is. It promises endless commercial applications (in nuggets, burgers, and other processed products)..."
EEEWWW!!! Sounds like pink slime to me. Yuck! I stopped buying processed meats a long time ago. So glad I did.

 

[Ms Jellybean]

I couldn't wait. Yum

 

[hensfortherapy]

A friend Facebooked me that the Austin Animal Center is trying to rehome 3 roosters if anybody is looking for a free rooster.

 

[hensfortherapy]

This article is about the problem of the American appetite for chicken breasts. http://www.slate.com/articles/life/food/2011/01/the_dark_side_of_the_bird.html

Well there once was a problem with people not liking wings. Then someone came up with hotwings. Problem solved.

 

[Brookshire11]

Long article, but interesting to read. I've been looking for boneless thighs to buy lately. I think I may just switch to buying whole chickens. Natural whole chicken.

From the article:
"When you're faced with a chicken leg, there's no hiding the fact that it's the leg of an animal," says Pelchat. The modern consumer is nearly as averse to seeing a leg on their plate as they are to seeing a fish head."
I don't agree with that statement. People eat legs from turkeys and sheep.....

"The catch is that when it comes to fat and calories, there is very little to distinguish between boneless, skinless chicken breast and boneless, skinless thighs. According to the Department of Agriculture, 100 grams of the former contains 0.56 grams of saturated fat and 114 calories, and the latter 1 gram of saturated fat and 119 calories. Dark chicken meat is also nutrient rich, containing higher levels of iron, zinc, riboflavin, thiamine, and vitamins B6 and B12 than white meat."
I didn't know this. Even more reason to not be so selective in what I purchase.

"...science has managed to transform dark meat into white. Some 10 years ago, when the chicken industry was in a similar state of crisis due to the collapse of the Russian Ruble, the USDA provided funding to find new uses for the much-maligned cut. Dr. Mirko Betti, a professor of nutritional science, embraced the challenge while completing his Ph.D. at the University of Georgia and developed a product similar to surimi, the synthetic crabmeat found in Asian eateries. The production process is simple; excess water is added to ground dark meat and the slurry is centrifuged at high speed to remove the fat and myoglobin. At the end there are three distinct layers: fat, water, and the extracted meat. The first two are discarded, and the third, which resembles a sort of meaty milkshake, is where the money is. It promises endless commercial applications (in nuggets, burgers, and other processed products)..."
EEEWWW!!! Sounds like pink slime to me. Yuck! I stopped buying processed meats a long time ago. So glad I did.

We learned how to break chickens down in school. I much prefer buying whole and then breaking it down.
Now, that's not always possible, but I do it when I get the chance.
And I agree with your stance on the leg statement. Actually, my daughter goes out of her way to REQUEST a leg, as opposed to a breast or thigh. She think's they're fun...lol

 

[henless]

Aahhhccckkkkk!!! The power just went out in our neighborhood! I have 17 chicks trying to stay warm in brooder, one still hatching and 12 more eggs still in incubator!!! WORST timing ever!!!

So glad it came back on! Mine went out around 8 am this morning, but came back on within 5 min. Not a good time for power outages with babies under the heater.

Cool deal. A few minutes of no power should not disturb the hatch I would think. Dang cold snap must be fooling with your wires.

Speaking of cold snap...my dog Jessie does not approve. She is ready for Jack Frost to take a vacation!

So cute! If she was solid white you wouldn't be able to see her!

It was so cold here this morning! I think 19* was as low as it got. BRRRRR!!!!!!!! One more cold night and then things looks pretty good and hopefully we really do get that rain on Sunday. So, so, so dry here.

I have caraway bread in the oven. Not rye though. I'm doing that artisan bread that you let set overnight with caraway seeds in it. I need some roast beef or pastrami to go with it. May be doing a grocery store run at lunch time.

I love bread! It smells so yummy while it's cooking! You post some really good recipes. The chicken thigh one looked good also.

When I first came to US, I shopped for food and found a small can named "chicken of the sea". It took me a few cans to realize this was not chicken.

Then 1 day, almost out of money, I found a big can of "something" with the word "chicken" in it. It's only 10 cents for a huge can. So happy I brought home 2 cans, hoping that 1 for lunch, 1 for dinner. When opened, it was nothing but water. Then I checked the dictionary to learn about "broth".

You made me laugh so hard!

I've always wondered why they call it "chicken" of the sea, fins of the sea makes more sense!

This article is about the problem of the American appetite for chicken breasts. http://www.slate.com/articles/life/food/2011/01/the_dark_side_of_the_bird.html

I like any part of the chicken as long as it's dead and cooked. Except for the feet. I've seen feet for sale in the store a few times. I don't think you could boil it enough to get all the poo out from under the nails.


I need some help fellow Texans. Chicken math has struck, but I just couldn't help it. Had to run to town to pick up a few things and made a stop at Atwoods. I found a bin of mixed pullets, so of course I brought 6 home which brings me to my limit of chickens. I'm hoping ya'll will have some ideas on what they are. They came from Ideal hatchery.

First set:




You can click on the pics to make them larger. I'm thinking they are Buff Orpingtons? They are more beige than yellow.


Next set:



Do these look like Wyandottes to ya'll? If so, I'm thinking Silver Laced ones. I know they aren't Barred Rocks or Australorpes. I already have some of those. Thanks for any help ya'll can give.

 

[ClovisMan]

Yep, those are SLW's for sure!

 

[Brookshire11]

I couldn't wait. Yum

How did I miss this! YUM

 

[hungnguyen]

Quote:
Well, Hens ... I like legs better than wings, since it has more meat. Once I went to Popeyes and ordered "spicy", I referred to them as HotLegs, and everyone thought I meant Salma Hayek or Angelina Jolie. Problem still unsolved !

 

[Ms Jellybean]

How did I miss this! YUM

Here is a link for the recipe. I've tried a lot of the variations as well as a few of my own. All good.

So glad it came back on! Mine went out around 8 am this morning, but came back on within 5 min. Not a good time for power outages with babies under the heater.

So cute! If she was solid white you wouldn't be able to see her!

I love bread! It smells so yummy while it's cooking! You post some really good recipes. The chicken thigh one looked good also.

You made me laugh so hard!

I've always wondered why they call it "chicken" of the sea, fins of the sea makes more sense!


I like any part of the chicken as long as it's dead and cooked. Except for the feet. I've seen feet for sale in the store a few times. I don't think you could boil it enough to get all the poo out from under the nails.


I need some help fellow Texans. Chicken math has struck, but I just couldn't help it. Had to run to town to pick up a few things and made a stop at Atwoods. I found a bin of mixed pullets, so of course I brought 6 home which brings me to my limit of chickens. I'm hoping ya'll will have some ideas on what they are. They came from Ideal hatchery.

First set:




You can click on the pics to make them larger. I'm thinking they are Buff Orpingtons? They are more beige than yellow.


Next set:



Do these look like Wyandottes to ya'll? If so, I'm thinking Silver Laced ones. I know they aren't Barred Rocks or Australorpes. I already have some of those. Thanks for any help ya'll can give.

They are....baby chickens! I am no good at telling you what they are when little. I'm doing good to name then as adults right now. They sure are cute. Congrats!!

Quote: You are too funny today Hung.


Another recipe to share. I can't wait for my garden to be in full swing.

Oh, and for dessert. Making this tomorrow.