"PENMART01" > wrote in message
...
> >"zuuum" writes:
> >
> >Leaving the surface salted will draw moisture out, depending on how long
it
> >is left.
>
> Salt also kills bacteria... why do you think dentists/docs prescribe
> gargling/irrigating with saline solution for reducing/preventing
> mouth/throat/sinus infections.
>
> When kashering by salting was first begun (many thosands of years past) no
one
> know from bacteria, but they did know that far fewer people died from
eating
> kashered meat. The discovery of bacteria occured relatively recently...
only
> about 300 years ago by Antony van Leeuwenhoek.
>


Drawing the moisture out of the bacteria is exactly how it kills them.
Since all bacteria (even anaerobic) need food and water, it is the osmotic
moisture drawing effect (not toxicity) that more or less makes life too
difficult for them to grow and, ultimately, survive.

http://www.madsci.org/posts/archives...6568.Gb.r.html
http://www.naturalrearing.com/J_In_L...IAFIGHTER.html

"PENMART01" > wrote in message
...
> >"zuuum" writes:
> >
> >Leaving the surface salted will draw moisture out, depending on how long
it
> >is left.
>
> Salt also kills bacteria... why do you think dentists/docs prescribe
> gargling/irrigating with saline solution for reducing/preventing
> mouth/throat/sinus infections.
>
> When kashering by salting was first begun (many thosands of years past) no
one
> know from bacteria, but they did know that far fewer people died from
eating
> kashered meat. The discovery of bacteria occured relatively recently...
only
> about 300 years ago by Antony van Leeuwenhoek.
>


Drawing the moisture out of the bacteria is exactly how it kills them.
Since all bacteria (even anaerobic) need food and water, it is the osmotic
moisture drawing effect (not toxicity) that more or less makes life too
difficult for them to grow and, ultimately, survive.

http://www.madsci.org/posts/archives...6568.Gb.r.html
http://www.naturalrearing.com/J_In_L...IAFIGHTER.html

On Mon, 16 Aug 2004 23:15:43 GMT, "SPOONS"
> wrote:

>Hi all,
>
>The other day I had a friend over for dinner and as I was getting the
>boneless skinless chicken out of it's packaging she says to me..."Aren't you
>going to rinse that???" I said "No, I only do that if I see some blood on
>it." Then she went on to say that when she cooks with chicken she always
>rinses it and then sprinkles a lot of salt on it and leaves it on for awhile
>then when she's ready to cook it she rinses off all of the salt. She says
>she does this because it cleans the chicken. I think it's silly. Am I
>wrong?
>
>Does anyone else do this? Is she wasting her time or does it do anything?

Sometimes I rinse it. Sometimes I don't. I'd be more likely to rinse
it if I bought it the day or two before, less likely if I cook it the
same day I bought it. I only salt it for seasoning right before I
cook it.

Her routine probably does something- makes the chicken salty, perhaps?
;>

Sue(tm)
Lead me not into temptation... I can find it myself!

On Mon, 16 Aug 2004 23:15:43 GMT, "SPOONS"
> wrote:

>Hi all,
>
>The other day I had a friend over for dinner and as I was getting the
>boneless skinless chicken out of it's packaging she says to me..."Aren't you
>going to rinse that???" I said "No, I only do that if I see some blood on
>it." Then she went on to say that when she cooks with chicken she always
>rinses it and then sprinkles a lot of salt on it and leaves it on for awhile
>then when she's ready to cook it she rinses off all of the salt. She says
>she does this because it cleans the chicken. I think it's silly. Am I
>wrong?
>
>Does anyone else do this? Is she wasting her time or does it do anything?

Sometimes I rinse it. Sometimes I don't. I'd be more likely to rinse
it if I bought it the day or two before, less likely if I cook it the
same day I bought it. I only salt it for seasoning right before I
cook it.

Her routine probably does something- makes the chicken salty, perhaps?
;>

Sue(tm)
Lead me not into temptation... I can find it myself!

On Mon, 16 Aug 2004 23:15:43 GMT, "SPOONS"
> wrote:

>Hi all,
>
>The other day I had a friend over for dinner and as I was getting the
>boneless skinless chicken out of it's packaging she says to me..."Aren't you
>going to rinse that???" I said "No, I only do that if I see some blood on
>it." Then she went on to say that when she cooks with chicken she always
>rinses it and then sprinkles a lot of salt on it and leaves it on for awhile
>then when she's ready to cook it she rinses off all of the salt. She says
>she does this because it cleans the chicken. I think it's silly. Am I
>wrong?
>
>Does anyone else do this? Is she wasting her time or does it do anything?

Sometimes I rinse it. Sometimes I don't. I'd be more likely to rinse
it if I bought it the day or two before, less likely if I cook it the
same day I bought it. I only salt it for seasoning right before I
cook it.

Her routine probably does something- makes the chicken salty, perhaps?
;>

Sue(tm)
Lead me not into temptation... I can find it myself!

SPOONS wrote:
> Hi all,
>
> The other day I had a friend over for dinner and as I was getting the
> boneless skinless chicken out of it's packaging she says to me..."Aren't you
> going to rinse that???" I said "No, I only do that if I see some blood on
> it." Then she went on to say that when she cooks with chicken she always
> rinses it and then sprinkles a lot of salt on it and leaves it on for awhile
> then when she's ready to cook it she rinses off all of the salt. She says
> she does this because it cleans the chicken. I think it's silly. Am I
> wrong?
>
> Does anyone else do this? Is she wasting her time or does it do anything?
>
> Take care,
> SPOONS ....My photo food log http://www.fotolog.net/giggles
>
>

Rinse the chicken; briefly under cold water. You never know what
particulate matter (grit et cetera,) may be on the skin, and you want to
remove any slimy film that has formed on the surface.

Don't worry about getting water inside the chicken meat. First of all,
the skin is protecting, so is the aponeurosis (membranes that surround
the muscles.) Last but not least, osmosis does not occur that quickly.

As far as spreading bacteria (not spores,) what bacteria are going to
survive a 350 F oven for a couple of hours?

HTH,

Rich



--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

SPOONS wrote:
> Hi all,
>
> The other day I had a friend over for dinner and as I was getting the
> boneless skinless chicken out of it's packaging she says to me..."Aren't you
> going to rinse that???" I said "No, I only do that if I see some blood on
> it." Then she went on to say that when she cooks with chicken she always
> rinses it and then sprinkles a lot of salt on it and leaves it on for awhile
> then when she's ready to cook it she rinses off all of the salt. She says
> she does this because it cleans the chicken. I think it's silly. Am I
> wrong?
>
> Does anyone else do this? Is she wasting her time or does it do anything?
>
> Take care,
> SPOONS ....My photo food log http://www.fotolog.net/giggles
>
>

Rinse the chicken; briefly under cold water. You never know what
particulate matter (grit et cetera,) may be on the skin, and you want to
remove any slimy film that has formed on the surface.

Don't worry about getting water inside the chicken meat. First of all,
the skin is protecting, so is the aponeurosis (membranes that surround
the muscles.) Last but not least, osmosis does not occur that quickly.

As far as spreading bacteria (not spores,) what bacteria are going to
survive a 350 F oven for a couple of hours?

HTH,

Rich



--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

"A.C." > wrote in
:

>
> hahabogus wrote:
>
>
>> I always wash/rinse my chickens (parts or whole) even if I brine. Who
> knows
>> where it's been. Same with everything I cook and eat. I think that's
>> part of preping the feed for cooking or it should be. Just one upset
>> meatpacker with a attitude could give you a bad case of most anything
>> from the trots to a liver diease. Same with the pimple faced teenager
>> stacking your veggies who doesn't wash his hand prior to touching the
>> produce.
>>
>
> isn't it pointless to rinse a chicken before you brine it? you have to
> thoroughly rinse off the brine afterwards anyway. that aside, lots of
> people think that you are more likely to cross contaminate by rinsing
> first than just cooking it. i also know lots of people who would never
> cook chicken without a good rinse and pat dry. actually i don't know
> anyone who got an FBI from properly cooking and handling chicken
> whether it was rinsed or not. you're right about other people handling
> your food. you just never know if that kid in the kitchen just
> scratched a chaffing case of monkey ass before plating your food :-P
>
>

Why would you want to intoduce crud into your brine, so rinse well prior to
brining. Rinse off the Brine? - not me ...I pat the bird dry with papper
towels after its brined.

--
Last year's nuts must go.
- Michael Odom

"A.C." > wrote in
:

>
> hahabogus wrote:
>
>
>> I always wash/rinse my chickens (parts or whole) even if I brine. Who
> knows
>> where it's been. Same with everything I cook and eat. I think that's
>> part of preping the feed for cooking or it should be. Just one upset
>> meatpacker with a attitude could give you a bad case of most anything
>> from the trots to a liver diease. Same with the pimple faced teenager
>> stacking your veggies who doesn't wash his hand prior to touching the
>> produce.
>>
>
> isn't it pointless to rinse a chicken before you brine it? you have to
> thoroughly rinse off the brine afterwards anyway. that aside, lots of
> people think that you are more likely to cross contaminate by rinsing
> first than just cooking it. i also know lots of people who would never
> cook chicken without a good rinse and pat dry. actually i don't know
> anyone who got an FBI from properly cooking and handling chicken
> whether it was rinsed or not. you're right about other people handling
> your food. you just never know if that kid in the kitchen just
> scratched a chaffing case of monkey ass before plating your food :-P
>
>

Why would you want to intoduce crud into your brine, so rinse well prior to
brining. Rinse off the Brine? - not me ...I pat the bird dry with papper
towels after its brined.

--
Last year's nuts must go.
- Michael Odom

"A.C." > wrote in
:

>
> hahabogus wrote:
>
>
>> I always wash/rinse my chickens (parts or whole) even if I brine. Who
> knows
>> where it's been. Same with everything I cook and eat. I think that's
>> part of preping the feed for cooking or it should be. Just one upset
>> meatpacker with a attitude could give you a bad case of most anything
>> from the trots to a liver diease. Same with the pimple faced teenager
>> stacking your veggies who doesn't wash his hand prior to touching the
>> produce.
>>
>
> isn't it pointless to rinse a chicken before you brine it? you have to
> thoroughly rinse off the brine afterwards anyway. that aside, lots of
> people think that you are more likely to cross contaminate by rinsing
> first than just cooking it. i also know lots of people who would never
> cook chicken without a good rinse and pat dry. actually i don't know
> anyone who got an FBI from properly cooking and handling chicken
> whether it was rinsed or not. you're right about other people handling
> your food. you just never know if that kid in the kitchen just
> scratched a chaffing case of monkey ass before plating your food :-P
>
>

Why would you want to intoduce crud into your brine, so rinse well prior to
brining. Rinse off the Brine? - not me ...I pat the bird dry with papper
towels after its brined.

--
Last year's nuts must go.
- Michael Odom

"limey" > wrote in message
...
>
> "SPOONS" wrote in message
> >
> > The other day I had a friend over for dinner and as I was getting
the
> > boneless skinless chicken out of it's packaging she says to
me..."Aren't
> you
> > going to rinse that???" I said "No, I only do that if I see some
blood on
> > it." Then she went on to say that when she cooks with chicken she
always
> > rinses it and then sprinkles a lot of salt on it and leaves it on
for
> awhile
> > then when she's ready to cook it she rinses off all of the salt.
She
> says
> > she does this because it cleans the chicken. I think it's silly.
Am I
> > wrong?
> >
> > Does anyone else do this? Is she wasting her time or does it do
anything?
> >
> > Take care,
> > SPOONS
>
> Always rinse and dry, Spoons. Remember, even in the best of
circumstances
> there are juices which collect inside the bag. Cleanliness is
really
> important when it comes to chicken; as others have pointed out, you
don't
> know what else has happened along the way to chickens, or any other
food for
> that matter (and I'm no fanatic).
>
> Dora
>

I couldn't agree more. If I watch one more TV special about "what
really goes on in a chicken processing plant", I'd give it up for
good. Being a Southerner, that's tantamount to heresy. Rinse the
chicken well, and let dry before cooking.

If I'm grilling the chicken, or otherwise have the time, I'll brine
the bird. That's especially useful when cooking breasts as they have
a tendency to dry out. I'll use a quarter cup each of kosher salt and
sugar per quart of water. Throw in a few whole peppercorns and a few
bay leaves, and let the chicken soak in the brine for at least 2-3
hours. Take the chicken out of the brine, rinse well, and dry. If
you let it sit in the refrigerator and rest for a couple of hours
afterwards, so much the better. You can add pretty much anything you
like to the brine mixture (dry herbs, chiles, citrus peel, etc.) so
have fun with it.

--
"Life is hard. Life is harder when
you're stupid". - John Wayne

"Politics is war without bloodshed while
war is politics with bloodshed" - Mao Zedong

'99 FLHRCI

Remove 74 before replying.

"limey" > wrote in message
...
>
> "SPOONS" wrote in message
> >
> > The other day I had a friend over for dinner and as I was getting
the
> > boneless skinless chicken out of it's packaging she says to
me..."Aren't
> you
> > going to rinse that???" I said "No, I only do that if I see some
blood on
> > it." Then she went on to say that when she cooks with chicken she
always
> > rinses it and then sprinkles a lot of salt on it and leaves it on
for
> awhile
> > then when she's ready to cook it she rinses off all of the salt.
She
> says
> > she does this because it cleans the chicken. I think it's silly.
Am I
> > wrong?
> >
> > Does anyone else do this? Is she wasting her time or does it do
anything?
> >
> > Take care,
> > SPOONS
>
> Always rinse and dry, Spoons. Remember, even in the best of
circumstances
> there are juices which collect inside the bag. Cleanliness is
really
> important when it comes to chicken; as others have pointed out, you
don't
> know what else has happened along the way to chickens, or any other
food for
> that matter (and I'm no fanatic).
>
> Dora
>

I couldn't agree more. If I watch one more TV special about "what
really goes on in a chicken processing plant", I'd give it up for
good. Being a Southerner, that's tantamount to heresy. Rinse the
chicken well, and let dry before cooking.

If I'm grilling the chicken, or otherwise have the time, I'll brine
the bird. That's especially useful when cooking breasts as they have
a tendency to dry out. I'll use a quarter cup each of kosher salt and
sugar per quart of water. Throw in a few whole peppercorns and a few
bay leaves, and let the chicken soak in the brine for at least 2-3
hours. Take the chicken out of the brine, rinse well, and dry. If
you let it sit in the refrigerator and rest for a couple of hours
afterwards, so much the better. You can add pretty much anything you
like to the brine mixture (dry herbs, chiles, citrus peel, etc.) so
have fun with it.

--
"Life is hard. Life is harder when
you're stupid". - John Wayne

"Politics is war without bloodshed while
war is politics with bloodshed" - Mao Zedong

'99 FLHRCI

Remove 74 before replying.

Our pal "Pizen" > wrote:

<snip>

> Take the chicken out of the brine, rinse well, and dry.

Why? Will the flour (assuming you're making fried chicken) still
stick if the chicken is dry?

> If
> you let it sit in the refrigerator and rest for a couple of hours
> afterwards, so much the better.

Again, why? No rudeness intended, I'm just curious...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

Our pal "Pizen" > wrote:

<snip>

> Take the chicken out of the brine, rinse well, and dry.

Why? Will the flour (assuming you're making fried chicken) still
stick if the chicken is dry?

> If
> you let it sit in the refrigerator and rest for a couple of hours
> afterwards, so much the better.

Again, why? No rudeness intended, I'm just curious...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

SPOONS wrote:
>
> Hi all,
>
> The other day I had a friend over for dinner and as I was getting the
> boneless skinless chicken out of it's packaging she says to me..."Aren't you
> going to rinse that???" I said "No, I only do that if I see some blood on
> it." Then she went on to say that when she cooks with chicken she always
> rinses it and then sprinkles a lot of salt on it and leaves it on for awhile
> then when she's ready to cook it she rinses off all of the salt. She says
> she does this because it cleans the chicken. I think it's silly. Am I
> wrong?

The salt thing is silly, if done to clean and not to season.
But I always rinse off any meat I'm cooking, including chicken.
Who knows what's touched it. It may not be necessary but it
makes me feel better.
Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

SPOONS wrote:
>
> Hi all,
>
> The other day I had a friend over for dinner and as I was getting the
> boneless skinless chicken out of it's packaging she says to me..."Aren't you
> going to rinse that???" I said "No, I only do that if I see some blood on
> it." Then she went on to say that when she cooks with chicken she always
> rinses it and then sprinkles a lot of salt on it and leaves it on for awhile
> then when she's ready to cook it she rinses off all of the salt. She says
> she does this because it cleans the chicken. I think it's silly. Am I
> wrong?

The salt thing is silly, if done to clean and not to season.
But I always rinse off any meat I'm cooking, including chicken.
Who knows what's touched it. It may not be necessary but it
makes me feel better.
Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

SPOONS had something important to tell us on Mon, 16 Aug 2004 23:15:43
GMT:

>Hi all,
>
>The other day I had a friend over for dinner and as I was getting the
>boneless skinless chicken out of it's packaging she says to me..."Aren't you
>going to rinse that???" I said "No, I only do that if I see some blood on
>it." Then she went on to say that when she cooks with chicken she always
>rinses it and then sprinkles a lot of salt on it and leaves it on for awhile
>then when she's ready to cook it she rinses off all of the salt. She says
>she does this because it cleans the chicken. I think it's silly. Am I
>wrong?
>
>Does anyone else do this? Is she wasting her time or does it do anything?

I always wash chicken before I cook it. I'm not really under the
illusion that it's de-germing it, but I don't like the thought of
cooking the juices that have come out of it and been sitting in the
bag. It always feels sort of slimy until you wash it well.
--
~Karen AKA Kajikit
Lover of shiny things...

Made as of 17th August 2004 - 105 cards, 64 SB pages (plus 3 small giftbooks), 68 decos & more!

Visit my webpage: http://www.kajikitscorner.com
Allergyfree Eating Recipe Swap: http://groups.yahoo.com/group/Allergyfree_Eating
Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/

SPOONS had something important to tell us on Mon, 16 Aug 2004 23:15:43
GMT:

>Hi all,
>
>The other day I had a friend over for dinner and as I was getting the
>boneless skinless chicken out of it's packaging she says to me..."Aren't you
>going to rinse that???" I said "No, I only do that if I see some blood on
>it." Then she went on to say that when she cooks with chicken she always
>rinses it and then sprinkles a lot of salt on it and leaves it on for awhile
>then when she's ready to cook it she rinses off all of the salt. She says
>she does this because it cleans the chicken. I think it's silly. Am I
>wrong?
>
>Does anyone else do this? Is she wasting her time or does it do anything?

I always wash chicken before I cook it. I'm not really under the
illusion that it's de-germing it, but I don't like the thought of
cooking the juices that have come out of it and been sitting in the
bag. It always feels sort of slimy until you wash it well.
--
~Karen AKA Kajikit
Lover of shiny things...

Made as of 17th August 2004 - 105 cards, 64 SB pages (plus 3 small giftbooks), 68 decos & more!

Visit my webpage: http://www.kajikitscorner.com
Allergyfree Eating Recipe Swap: http://groups.yahoo.com/group/Allergyfree_Eating
Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/

In rec.food.cooking, Steve Calvin > wrote:

> I still
> don't understand the fascination with chicken though. No taste to me
> at all, even free range.

It's really pretty sad that your sense of taste is so dull. Chicken has
a delicious flavor.

--
....I'm an air-conditioned gypsy...

- The Who

In rec.food.cooking, Steve Calvin > wrote:

> I still
> don't understand the fascination with chicken though. No taste to me
> at all, even free range.

It's really pretty sad that your sense of taste is so dull. Chicken has
a delicious flavor.

--
....I'm an air-conditioned gypsy...

- The Who

wrote:

> In rec.food.cooking, Steve Calvin > wrote:
>
>
>>I still
>>don't understand the fascination with chicken though. No taste to me
>>at all, even free range.
>
>
> It's really pretty sad that your sense of taste is so dull. Chicken has
> a delicious flavor.
>
Gimme a turkey any day. My tastes are anything but dull. Now the
taste of the chicken is another matter entirely. You like it? Enjoy, I
just don't understand. Give me turkey anyday, now that has flavor.

Some people like Corvettes, some people like VW's.

I see that you haven't changed a bit. Still a bit combative aren'tcha.
It's a very good idea to know someone prior to forming blanket opinions.

--
Steve

Love may be blind but marriage is a real eye-opener.

wrote:

> In rec.food.cooking, Steve Calvin > wrote:
>
>
>>I still
>>don't understand the fascination with chicken though. No taste to me
>>at all, even free range.
>
>
> It's really pretty sad that your sense of taste is so dull. Chicken has
> a delicious flavor.
>
Gimme a turkey any day. My tastes are anything but dull. Now the
taste of the chicken is another matter entirely. You like it? Enjoy, I
just don't understand. Give me turkey anyday, now that has flavor.

Some people like Corvettes, some people like VW's.

I see that you haven't changed a bit. Still a bit combative aren'tcha.
It's a very good idea to know someone prior to forming blanket opinions.

--
Steve

Love may be blind but marriage is a real eye-opener.

In rec.food.cooking, Steve Calvin > wrote:
> >>I still
> >>don't understand the fascination with chicken though. No taste to me
> >>at all, even free range.
> >
> >
> > It's really pretty sad that your sense of taste is so dull. Chicken has
> > a delicious flavor.
> >
> Gimme a turkey any day. My tastes are anything but dull.

I said nothing about your tastes. For all I know, you wear lime green
leisure suits with purple silk shirts. "anything but dull", eh?

But you said that chicken has "no taste at all". Indeed, it has a taste.
Hence my comment about the acuity of your palate.



Now the
> taste of the chicken is another matter entirely. You like it? Enjoy, I
> just don't understand.

OK. Change your story. First it has "no taste at all", and now it has a
taste, but one which you don't like. Whatever.




> Give me turkey anyday, now that has flavor.

So does chicken. If you're talking about intensity of flavor (again?),
then Kraft Mac 'n' Cheese has more flavor than either of 'em. What of
it?



> Some people like Corvettes, some people like VW's.

Some people like both. And some people are blind, so they are unable to
enjoy either one.


> I see that you haven't changed a bit. Still a bit combative aren'tcha.
> It's a very good idea to know someone prior to forming blanket opinions.

Careful now, or you're gonna hoist yourself on that petard...

--
....I'm an air-conditioned gypsy...

- The Who

In rec.food.cooking, Steve Calvin > wrote:
> >>I still
> >>don't understand the fascination with chicken though. No taste to me
> >>at all, even free range.
> >
> >
> > It's really pretty sad that your sense of taste is so dull. Chicken has
> > a delicious flavor.
> >
> Gimme a turkey any day. My tastes are anything but dull.

I said nothing about your tastes. For all I know, you wear lime green
leisure suits with purple silk shirts. "anything but dull", eh?

But you said that chicken has "no taste at all". Indeed, it has a taste.
Hence my comment about the acuity of your palate.



Now the
> taste of the chicken is another matter entirely. You like it? Enjoy, I
> just don't understand.

OK. Change your story. First it has "no taste at all", and now it has a
taste, but one which you don't like. Whatever.




> Give me turkey anyday, now that has flavor.

So does chicken. If you're talking about intensity of flavor (again?),
then Kraft Mac 'n' Cheese has more flavor than either of 'em. What of
it?



> Some people like Corvettes, some people like VW's.

Some people like both. And some people are blind, so they are unable to
enjoy either one.


> I see that you haven't changed a bit. Still a bit combative aren'tcha.
> It's a very good idea to know someone prior to forming blanket opinions.

Careful now, or you're gonna hoist yourself on that petard...

--
....I'm an air-conditioned gypsy...

- The Who

How sad to hear someone does not like chicken. I consider my own farm
raised, organic free range chickens a delicacy. Let me tell you about my
chickens. They are called the "Meat King" a strain of bird that is used by
Colonel Saunders. His birds are raised under appalling conditions but only
live up to 35 days. My chickens live up to 80 days and can reach 10 pounds
when the meet their demise. They eat boiled corn, fresh bugs and greens
daily. They get lots of fresh air and in general live a good life. Contrast
this to the cramped quarters, heavily medicated garbage food that is forced
on the corporate chicken. Corporate chickens are fed their own faeces mixed
with rations and antibiotics. Yuk! This is probably why you do not like
chicken. I could sit you down to a chicken dinner you would never forget.
Slow roasted in a wood stove filled with a sage and thyme stuffing and
organic vegetables like potatoes, carrots and turnips. Add a crisp cole slaw
on the side and you have a fine meal. Think about this next time you bite
into a piece of the Colonel's fare.

Farmer John

As for killing them. I take them to a guy in Micksburg, Ontario who
slaughters them and cuts them up for $2.50 each. Each bird cost $1.09 as a
day old chick and I spend about $5.00 per bird for feed. If I give one to a
relative, they all believe they should get one too. I have been called a
"Cheap *******" and other non complimentary epithets on more than one
occasion.

> wrote in message
...
> In rec.food.cooking, Steve Calvin > wrote:
>
> > I still
> > don't understand the fascination with chicken though. No taste to me
> > at all, even free range.
>
> It's really pretty sad that your sense of taste is so dull. Chicken has
> a delicious flavor.
>
> --
> ...I'm an air-conditioned gypsy...
>
> - The Who

How sad to hear someone does not like chicken. I consider my own farm
raised, organic free range chickens a delicacy. Let me tell you about my
chickens. They are called the "Meat King" a strain of bird that is used by
Colonel Saunders. His birds are raised under appalling conditions but only
live up to 35 days. My chickens live up to 80 days and can reach 10 pounds
when the meet their demise. They eat boiled corn, fresh bugs and greens
daily. They get lots of fresh air and in general live a good life. Contrast
this to the cramped quarters, heavily medicated garbage food that is forced
on the corporate chicken. Corporate chickens are fed their own faeces mixed
with rations and antibiotics. Yuk! This is probably why you do not like
chicken. I could sit you down to a chicken dinner you would never forget.
Slow roasted in a wood stove filled with a sage and thyme stuffing and
organic vegetables like potatoes, carrots and turnips. Add a crisp cole slaw
on the side and you have a fine meal. Think about this next time you bite
into a piece of the Colonel's fare.

Farmer John

As for killing them. I take them to a guy in Micksburg, Ontario who
slaughters them and cuts them up for $2.50 each. Each bird cost $1.09 as a
day old chick and I spend about $5.00 per bird for feed. If I give one to a
relative, they all believe they should get one too. I have been called a
"Cheap *******" and other non complimentary epithets on more than one
occasion.

> wrote in message
...
> In rec.food.cooking, Steve Calvin > wrote:
>
> > I still
> > don't understand the fascination with chicken though. No taste to me
> > at all, even free range.
>
> It's really pretty sad that your sense of taste is so dull. Chicken has
> a delicious flavor.
>
> --
> ...I'm an air-conditioned gypsy...
>
> - The Who