Quoting Dave Drum to Jim Weller <=-

We never had livestock (just) chickens

Chickens *are* "livestock". Just ask nearly any zoning board or local neighbourhood association.

To a farmer, livestock implies large market animals. The City of
Yellowknife recognises chickens as separate from cattle and swine.
One can have up to six laying hens (but no roosters) in a
residential neighbourhood but dog kennels, "livestock" and commercial
chicken and egg operations are restricted to a few select industrial
areas that are within city limits at the outer edges. And we don't
have LHAs here.

Another pre-Christmas dish, re-warmed for a Christmas Eve side dish
to with the tourtieres:

Roslind braised a ham hock and a pig's foot in the crock pot with
maple syrup, vinegar, pepper, mustard powder, cloves and allspice.
The pig's foot got a two hour headstart and the hock was added
later. The meat was fall off the bone tender after 8 (and 6) hours
on high. It was delicious but the highlight was the flavourful
gelatinous cooking liquid that became as thick as Jell-O once
chilled.

The next day I diced up the now extremely soft and tender hock
skin, fried a diced onion in the concealed pork fat that lay on top
of the jellied pot liquid and boiled up some white navy beans. I
mixed everything together, stirred in a slurry of flour and water
and made a crock of oven baked beans. They were unlike any pork and
beans I've made before, what with the pig's foot gelatin, cloves and
allspice. I'll be doing that again!



Cheers

Jim


... Pay for homeopathic remedies with empty envelopes that once held cash!

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JIM WELLER wrote to DAVE DRUM <=-

We never had livestock (just) chickens

Chickens *are* "livestock". Just ask nearly any zoning board or
local neighbourhood association.

To a farmer, livestock implies large market animals. The City of Yellowknife recognises chickens as separate from cattle and swine.

Your bunch is more "enlightened" than is the norm around here.

One can have up to six laying hens (but no roosters) in a
residential neighbourhood but dog kennels, "livestock" and commercial chicken and egg operations are restricted to a few select industrial
areas that are within city limits at the outer edges. And we don't
have LHAs here.

You've made another "good day" for me. I had always been taught that one
must have a rooster with the hens in order to get eggs. Turns out I was
fed a load of malarkey - hens will lay eggs, rooster or not. They just
won't be fertile - which means no baby chicks .... not necessarily a
bad thing.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rooster Nut Soup
Categories: Asian, Offal, Poultry, Wine, Mushrooms
Yield: 6 Servings

12 oz Rooster nuts (1)
Rice wine
3 Black Mushroom
1 (1/8") ginger root
3 Scallions
14 oz Can straw mushrooms (2)
14 oz Can button mushrooms (2)
4 c Chicken stock (3)
1/2 tb Soy Sauce
1 tb Rice wine (4)
1/2 ts Salt

Rinse ROOSTER NUTS and remove any stringy things still
attached. Marinate in Rice Wine for 30 minutes or more,
even a lot more.

Soak Black Mushrooms in warm water for 30 minutes, then
remove stems and cut the caps into quarters if small,
more pieces if large.

Slice GINGER ROOT very thin.

Slice SCALLIONS very thin on a steep diagonal.

Drain both (14 oz cans) of MUSHROOMS. Mix.

Drain Rooster Nuts.

In a sauce pan bring stock to a boil. Stir in ginger and
black mushrooms. Bring to a simmer and simmer for about
10 minutes.

Stir in soy sauce, rice wine, salt, rooster nuts and
mushrooms. Bring back to a boil and simmer another 5 to
15 minutes or so. (see 5)

Stir in scallions (or whatever other garnishes you may
desire). Serve hot, but not too hot as the mushrooms may
scald tender mouths.

NOTES:

(1) ROOSTER TESTICLES: These are available in some Asian
markets in Los Angeles - I don't know about anywhere
else.

(2) STRAW MUSHROOMS: These should be the "unpeeled" form
so they sort of resemble the chicken nuts, one 14 ounce
can.

(3) CHICKEN STOCK: This should be a good home-made
chicken stock that would be fine for regular chicken
soup.

(4) RICE WINE: Use a good, drinkable Chinese rice wine,
not that horrid salted "cooking" version. If you don't
have this, use a Dry Sherry. Sake is made from rice but
is not considered a good substitute. For details see our
Chinese Rice Wine page.

(5) SIMMER TIME: This depends on how you like your
rooster nuts. 15 minutes or more will cook them through
and get you the texture of firm tofu. Connoisseurs of
rooster nuts like them less done, with the texture of
soft tofu and liquidy in the center, so as you gain
experience you may wish to reduce the simmering time
until you get the effect you want.

RECIPE FROM: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... The catch is that healthy food isn't fast. You have to cook it.
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JIM WELLER wrote to DAVE DRUM <=-

To a farmer, livestock implies large market animals. The City of Yellowknife recognises chickens as separate from cattle and swine.
One can have up to six laying hens (but no roosters) in a
residential neighbourhood but dog kennels, "livestock" and commercial chicken and egg operations are restricted to a few select industrial
areas that are within city limits at the outer edges. And we don't
have LHAs here.

I live in one of three cities in the entire state of Tennessee that specifically does not allow poultry by city ordinance. In the same breath,
I know that that ordinance is not enforced. I live on the very far east
side of town where it quickly becomes rural (no suburbia; just goes from
urban to rural in less than two miles) and I know people who have chickens
out here on land. I think the idea is that if you're not causing problems,
the cops have better things to do.

I know that in my county (Washington County) outside of city limits, it's
fine to have poultry. When I was living at my parents' place. there was a rooster across the street that would crow at 6 AM and 8 PM every day like clockwork. I called him "Crowing Charlie".

Something to do with Charlie if he kept me up:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Arroz Con Pollo
Categories: Latino, Poultry, Rice, Pork
Yield: 4 servings

1 tb Olive oil
4 Chicken thighs
4 Chicken drumsticks
2 ts Salt
1/2 ts Fresh ground black pepper
2 oz Smoked ham; in 1/4" dice
1 sm Onion; chopped
2 cl Garlic; minced
1 Red bell pepper; chopped
1 Green bell pepper; chopped
14 oz Can tomatoes; drained,
- chopped
1 tb Tomato paste
2 c Chicken broth or stock
1 c Rice; preferably long-grain
2 tb Chopped fresh parsley

1. In a large, deep frying pan, heat the oil over moderately high
heat. Season the chicken with 1/4 teaspoon each of the Salt and
pepper. Cook the chicken, turning, until well browned, about 8
minutes in all.

Remove. Pour off all but 2 tablespoons of the fat from the pan.

2. Reduce the heat to moderately low. Add the ham, onion, and Garlic
to the pan and cook, stirring occasionally, until the onion starts to
soften, about 2 minutes. Add the bell peppers and cook, stirring
occasionally, until they start to soften, about 3 minutes longer.

3. Add the Tomatoes, tomato paste, broth, and the remaining 1 3/4
teaspoons salt and 1/4 teaspoon of the Pepper and bring to a simmer.
Stir in the rice and add the chicken in an even layer. Simmer,
partially covered, over moderately low heat until the chicken and
rice are just done, 20 to 25 minutes.

Sprinkle with parsley.

Contributor: Esther Perez Solsona

MMMMM

-- Sean

... Never go to bed with anybody crazier than you are.
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