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Herbs, spices and seasonings
- Thread starter Mama Mangia
- Start date
Mama Mangia
Super Moderator
CanMan - you're a much more generous soul than I am!
Sorry to say - I would not share my chicken with anyone's dog. I absolutely LOVE chicken and can eat it everyday. Let the dog have T-bone steaks - I want the chicken!
Sorry to say - I would not share my chicken with anyone's dog. I absolutely LOVE chicken and can eat it everyday. Let the dog have T-bone steaks - I want the chicken!
Mama Mangia
Super Moderator
(hey everyone........let's all go to CanMan's when he is making chicken and see if he shares with any of us.............)
(we can growl back at him!!!)
(by the way - I'd like a thigh and a neck ---- what part do you guys like???)
(we can growl back at him!!!)
(by the way - I'd like a thigh and a neck ---- what part do you guys like???)
chubbyalaskagriz
New member
Damn, canman! That's the most FEROCIOUS-LOOKING rabbit I've ever seen- HA! Looks like Chernobyl-rabbit!
Cook Chatty Cathy
New member
Gesh.... that is one helluva a vicious looking creature, and all I wanted was a lil ole' wing and that is my favorite chicken part!!
, and all I wanted was a lil ole' wing and that is my favorite chicken part!!
Mama Mangia
Super Moderator
here bunny, bunny, bunny - crawl right into this nice big round STOCK POT!
Rabbit stew for dinner folks!
Rabbit stew for dinner folks!
Cook Chatty Cathy
New member
Oysters??? What are chicken oysters Jfain? Or dare I ask
mmm it's just the best part but it's a secret. Cooks treat so if I tell you then it's hush hush to the non-cooking people. If you flip a chicken over so it's back is up the oysters are the little nodules of supper tender meat right above the thighs on the back bone. scrumtious!
The Ironic Chef
New member
The Oyster is the best part of any bird. Now the Pope's nose on the other hand.....
Cook Chatty Cathy
New member
E-w-w-w-w-w my grandmother loved the Pope's nose, I never did get it! And Jfain if I am correct in what I am assuming you are talking about that is a tender little mosel of meat!
chubbyalaskagriz
New member
I love "oysters" from the Thanksgiving turkey... my Mom used to call them "Cook's Treat".
My Dad calls the "Pope's Nose", "The part that goes over the fence last"!
My Dad calls the "Pope's Nose", "The part that goes over the fence last"!
The Ironic Chef
New member
Fresh Ground Pepper
I'm a big fan of fresh ground pepper. I heard stories as a kid of what could possibly be in the ground black pepper that you buy in the store so I have always had pepper mills for my pepper. I have always bought the black peppercorns but during the past year or so I have come across a pepper blend in a specialty store.
The pepper blend that I use has dried red peppers and green and black peppercorns in it and I enjoy it much better than just the black. A good sized jar of these peppercorns cost about 10.00, about a dollar an ounce, but it's well worth.
I'm a big fan of fresh ground pepper. I heard stories as a kid of what could possibly be in the ground black pepper that you buy in the store so I have always had pepper mills for my pepper. I have always bought the black peppercorns but during the past year or so I have come across a pepper blend in a specialty store.
The pepper blend that I use has dried red peppers and green and black peppercorns in it and I enjoy it much better than just the black. A good sized jar of these peppercorns cost about 10.00, about a dollar an ounce, but it's well worth.
Cook Chatty Cathy
New member
That is a much better tasting pepper blend, and quite pleasing to look at in a clear pepper mill.
Mama Mangia
Super Moderator
OMG - I would pay anything for the oysters! They are to die for! Sorry to say - the Pope's Nose gets hacked off before I have all the wrap off any bird! THEN I can wash my birds, etc.
Just like the Queen in Alice in Wonderland - OFF WITH THE POPE'S NOSE!! LOL
Just like the Queen in Alice in Wonderland - OFF WITH THE POPE'S NOSE!! LOL
chubbyalaskagriz
New member
RE: "Sorry to say - the Pope's Nose gets hacked off before I have all the wrap off any bird!"
Funny, mama... the very first kitchen I ever worked in was a small town tavern kitchen when I was just 14. One of the very first jobs I was ever tasked with was rinsing and "cleaning" 50-pound cases of chicken parts. Then, I was trained to remove the tail-nubs and the kidneys from the thigh pieces, and to snip the vein that was often present near the rib cage of the large breast pieces, and to remove any left-on feather quills from the wings. This tavern was absolutely famous for it's delicious baskets-of-fried-chicken dinners and we went to great lengths to do it right.
Today? Nobody seems to go to this trouble. Although I'm not necessarily offended by it- hardly anyplace trims their chickens like we did back then. It's nuthin' to be served a chicken azz when one orders a 3 or 4 piece dinner! Or to get amouth-full of feathers when one bites into a wing!
Funny, mama... the very first kitchen I ever worked in was a small town tavern kitchen when I was just 14. One of the very first jobs I was ever tasked with was rinsing and "cleaning" 50-pound cases of chicken parts. Then, I was trained to remove the tail-nubs and the kidneys from the thigh pieces, and to snip the vein that was often present near the rib cage of the large breast pieces, and to remove any left-on feather quills from the wings. This tavern was absolutely famous for it's delicious baskets-of-fried-chicken dinners and we went to great lengths to do it right.
Today? Nobody seems to go to this trouble. Although I'm not necessarily offended by it- hardly anyplace trims their chickens like we did back then. It's nuthin' to be served a chicken azz when one orders a 3 or 4 piece dinner! Or to get amouth-full of feathers when one bites into a wing!