In article >,
(Steve Pope) wrote:

> Omelet > wrote:
>
> > sf > wrote:
>
> >> Beet greens are a better tasting spinach... and I like spinach.
>
> >Ditto. Chard and bok choy greens too. ;-d
>
> Beet greens and chard are the same species -- _Beta vulgaris_ .
>
>
> Steve

But I can buy chard without having to pay for the dirt chunks. <g> I'm
not a fan of beet but fortunately, dad is. Chard is not common around
here. I need to grow it.
--
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"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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In article >,
"cshenk" > wrote:

> "Omelet" wrote
> "cshenk" wrote:
>
> >> Tonight I made a chicken and veggie mix.
> >>
> >> (snippies)
> >>
> >> > It was a good day. :-)
> >>
> >> Did ya save me any?
> >
> > Big bowl in the 'frige... :-) Come on over!
> > I made brown rice last night to serve it over too...
>
> I'll bring the proper sticky rice with me!

:-)

I'll make spring rolls if you want... ;-D
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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Omelet > wrote:

> (Steve Pope) wrote:

>> Beet greens and chard are the same species -- _Beta vulgaris_ .

>But I can buy chard without having to pay for the dirt chunks. <g> I'm
>not a fan of beet but fortunately, dad is. Chard is not common around
>here. I need to grow it.

Young chard, sauteed quickly in olive oil with a dash of
sea salt added, is heaven.

Steve

In article >,
(Steve Pope) wrote:

> Omelet > wrote:
>
> > (Steve Pope) wrote:
>
> >> Beet greens and chard are the same species -- _Beta vulgaris_ .
>
> >But I can buy chard without having to pay for the dirt chunks. <g> I'm
> >not a fan of beet but fortunately, dad is. Chard is not common around
> >here. I need to grow it.
>
> Young chard, sauteed quickly in olive oil with a dash of
> sea salt added, is heaven.
>
> Steve

No arguments here... I like to serve chard with a little lemon butter.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Omelet > wrote in newsmpomelet-B78FF1.05070428022010
@news-wc.giganews.com:

> In article >,
> PLucas1 > wrote:
>
>> "cshenk" > wrote in news:Inain.13633$ND2.310
@newsfe05.iad:
>>
>> > I used to get them all the time in Sasebo
>> > at Tonoo Market (big open air market). I used them mostly for
>> > soup/stews. That and 'Meekan Chicken' (Meekan= mandarin oranges)
>> >
>> >
>>
>>
>> You'd probably like this one ......... it's Vietnamese.... which is
close
>> to Japan ;-)
>>
>>
>> http://www.recipehound.com/Recipes/Recipes2/6649.html
>
> That sounds good but necks here tend to be sold skinless.


(GASP!!! SHOCK, HORROR!!!) You only get skinless necks too??!!


Now all you have to do is wait for the wrath of twitiliger!!




>
> Tonight I made a chicken and veggie mix.
>

(Snip)

>
> It was a good day. :-)


Mmmmmmmmmm, sounds like it.

I would have thrown a finely diced chilli in with that mix though......
the prefect partner to garlic, ginger, sesame and soy :-)

--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

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Omelet > wrote in newsmpomelet-1C2081.18440528022010
@news-wc.giganews.com:

> In article >,
> "cshenk" > wrote:
>
>> "Omelet" wrote
>> "cshenk" wrote:
>>
>> >> Tonight I made a chicken and veggie mix.
>> >>
>> >> (snippies)
>> >>
>> >> > It was a good day. :-)
>> >>
>> >> Did ya save me any?
>> >
>> > Big bowl in the 'frige... :-) Come on over!
>> > I made brown rice last night to serve it over too...
>>
>> I'll bring the proper sticky rice with me!
>
>:-)
>
> I'll make spring rolls if you want... ;-D



Hmmmmmmmmm, you just reminded me........ I have Vietnamese wrappers in the
pantry, might have to do something with them for dinner.

If it stops raining!! If it keeps this up, it's going to be curry
weather!!



--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

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"cshenk" > wrote in :

> "Omelet" wrote
>
>> Tonight I made a chicken and veggie mix.
>
> (snippies)
>
>> It was a good day. :-)
>
> Did ya save me any?
>


It's in the mail ;-)


--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

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"cshenk" > wrote in
:

> "PLucas1" wrote
>> "cshenk" wrote
>
>>> at Tonoo Market (big open air market). I used them mostly for
>>> soup/stews. That and 'Meekan Chicken' (Meekan= mandarin oranges)
>
>> You'd probably like this one ......... it's Vietnamese.... which is
>> close to Japan ;-)
>
> LOL! Geographically from your POV but not culinary wise!


I was going for the geographical point ;-)



>
> I'm scratching my head and trying to recall if I ever saw coconut milk
> or even coconut used in Japan and come up blank.


I've seen the 'Iron Chefs' using coconut cream/milk on a couple of
occasions, but as you say, it's very rare.


> I think I remember
> seeing coconut trees in Okinawa but that is their southernmost island
> and only recently considered 'part of Japan'. It's kinda like the
> Hawaii of Japan. Always related but only recently a state.
>
> Still, a great recipe there! I might try it!
>
>


I thought about it, but after frying the chicken necks/skin to crispy, and
then 'steeping' them in coconut milk, I kinda thought it would make the
skin go soft again, and I can;t stand soft/gluggy chicken skin!!

It *has* to be crisp!!



--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

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"cshenk" > wrote in
:

> "Bob Terwilliger" wrote
>
>>> chicken necks sold *here* (in Australia, which he knows nothing about)
>>> are
>>> sold with the skin on. They aren't. They are sold in 1-2kg bags,
>>> skinless.... and are sold in the pet food section. Most Aussies aren't
>>> that poverty stricken, like twitiliger sounds, to resort to eating dog
>>> food.
>>
>> WTF? Sounds like Australia is really ****ed up, if you can't get
>> skin-on chicken necks. Why on earth would the skin be removed?
>
> Bob, some differences exist across countries and foods is all.


Twitiliger doesn't care.

The whole Universe centers on him, and what he does.

No use trying to explain anything to Boobie.



--
Peter Lucas
Brisbane
Australia

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Omelet > wrote in
news
> In article >,
> PLucas1 > wrote:
>
>> >> Thais remove the skin intact from chicken necks, cook the meat and
>> >> bones, pull off the meat and mix it with other ingredients (e.g.,
>> >> ground pork, mushrooms, and scallions), stuff it back into the neck
>> >> skin, and fry it.
>> >>
>> >> It's very, very good -- too good to waste on a dog, that's for sure!
>> >> You'd have to be a complete IDIOT!
>> >>
>> >> Bob
>> >
>> > That sounds really cool. I'll have to try that!
>>
>>
>> It's an old way of doing it, used quite a lot during these 'cook quick'
>> cooking shows where they have a time limit on what to do. Basically,
>> it's a chicken skin sausage.
>>
>>
>> But Boobie Twitiliger would have to be an idiot to presume that the
>> chicken necks sold *here* (in Australia, which he knows nothing about)
>> are sold with the skin on. They aren't. They are sold in 1-2kg bags,
>> skinless.... and are sold in the pet food section. Most Aussies aren't
>> that poverty stricken, like twitiliger sounds, to resort to eating dog
>> food.
>>
>> But having said that, it's also a Jewish dish........
>>
>> http://en.wikipedia.org/wiki/Helzel
>>
>> and here's a Vietnamese recipe......
>>
>> http://www.recipehound.com/Recipes/Recipes2/6649.html
>>
>> But can't see any Thai. Boobie must be lying.
>>
>> --
>> Peter Lucas
>
> Peter, you know I don't get in to negative posting (unless it's
> directed at Jerry Sauk as he's such a moron I can't resist) and overall,
> Bob T. is a very good cook.



He may be a good cook, but he's a mindless drunken obsessed asshole.


I have it killfiled so that I don't see it's closet homosexual rants, so ....
if you include it's rants in your post, of course I am going to make comment
on it.



>
> And opinions are just that. Varied.


Exactly..... but when one mindless drunken obsessed closet homo asshole makes
like it's opinion is the *only* opinion in the world, it gets a bit much.


>
> Thanks for the links. :-)
>


My pleasure.


>
> I'm currently attempting brown rice in the microwave in a covered
> plastic bowl to serve some of the leftovers on... I'll be interested in
> how it turns out.



Hmmmmmmmm, if it has a pretty good seal, and a lid that is concave, it might
work, but then it also needs a vent to let some of the steam out.



> I DO want to get one of those microwave rice cookers
> but I'm clamping down on my spending until I get re-employed. The job
> market for someone with my qualifications is good, so I'm optimistic.


I've got my fingers crossed for you :-)


Situations like yours make me very thankful of the life I have, and very
mindful that others aren't so lucky.


--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

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Omelet > wrote in newsmpomelet-17C10E.15481128022010
@news-wc.giganews.com:

> In article >,
> sf > wrote:
>
>> I had the oven on roasting cauliflower last night and decided to roast
>> the golden beets I bought at the same time. I woke up this morning
>> realizing I'd *thrown away* the beet tops. <hanging head> I see them
>> so rarely, I'd forgotten I could cook them. Darn.
>
> Oh man! Imho, beet TOPS are the best part! I saw beets with lovely tops
> yesterday when I was shopping for mushrooms for the veggie medley I made
> yesterday. I was tempted, but dad always panics when I make him fresh
> beets even tho' he loves them. He always thinks he is bleeding when he
> uses the restroom several hours later. <g> And I have to remind him
> that that's one of the things beets do. They turn everything red... His
> memory is getting worse but at least he knows it and trusts me enough to
> let me be his "auxiliary memory".



That would be funny, if it wasn't so sad.

My SO's mum was placed in a secure dementia unit late last year.
I miss the old girl.... we used to have great, highly spirited
conversation on world matters that left other family members agog!!


But......... anyhoos........ I know what how he feels when sees the beets
coming out!! I've often gone "Holy Crap!!" and then it's suddely dawned on
my why :-)

DOH!!!



--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

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"PLucas1" > wrote in message
. ..
| Omelet > wrote in newsmpomelet-17C10E.15481128022010
| @news-wc.giganews.com:
|
| > In article >,
| > sf > wrote:
| >
| >> I had the oven on roasting cauliflower last night and decided to roast
| >> the golden beets I bought at the same time. I woke up this morning
| >> realizing I'd *thrown away* the beet tops. <hanging head> I see them
| >> so rarely, I'd forgotten I could cook them. Darn.
| >
| > Oh man! Imho, beet TOPS are the best part! I saw beets with lovely tops
| > yesterday when I was shopping for mushrooms for the veggie medley I made
| > yesterday. I was tempted, but dad always panics when I make him fresh
| > beets even tho' he loves them. He always thinks he is bleeding when he
| > uses the restroom several hours later. <g> And I have to remind him
| > that that's one of the things beets do. They turn everything red... His
| > memory is getting worse but at least he knows it and trusts me enough to
| > let me be his "auxiliary memory".
|
|
|
| That would be funny, if it wasn't so sad.
|
| My SO's mum was placed in a secure dementia unit late last year.
| I miss the old girl.... we used to have great, highly spirited
| conversation on world matters that left other family members agog!!
|
|
| But......... anyhoos........ I know what how he feels when sees the beets
| coming out!! I've often gone "Holy Crap!!" and then it's suddely dawned on
| my why :-)
|
| DOH!!!

If you ever find a sense of humour, let us know.

pavane

Peter wrote:

>>> WTF? Sounds like Australia is really ****ed up, if you can't get
>>> skin-on chicken necks. Why on earth would the skin be removed?
>>
>> Bob, some differences exist across countries and foods is all.
>
>
> Twitiliger doesn't care.
>
> The whole Universe centers on him, and what he does.
>
> No use trying to explain anything to Boobie.


Nice try to deflect attention away from the shortcomings of your markets.
Didn't work, but nice try, loser.

Bob

Peter wrote:

> He may be a good cook, but he's a mindless drunken obsessed asshole.

On the contrary, Rainbow, YOU are the one who drinks a keg of beer as an
"aperitif"! It's likely that you consume more alcohol in ANY 12-hour period
than I consume in a month.


> Exactly..... but when one mindless drunken obsessed closet homo asshole
> makes
> like it's opinion is the *only* opinion in the world, it gets a bit much.

Some of us know the difference between "its" and "it's." We call those
people "literate." There's a difference between discussing opinion and
discussing facts. You are only rarely in possession of the facts, and this
is one typical example. As far as "close homo" goes, you're not actually
MARRIED, are you? I wonder why that might be... something to do with your
"mating activity," isn't it?


Bob

In article >,
PLucas1 > wrote:

> > Tonight I made a chicken and veggie mix.
> >
>
> (Snip)
>
> >
> > It was a good day. :-)
>
>
> Mmmmmmmmmm, sounds like it.
>
> I would have thrown a finely diced chilli in with that mix though......
> the prefect partner to garlic, ginger, sesame and soy :-)
>
> --
> Peter Lucas

I used to like hot stuff, but I've lost my taste for it.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
PLucas1 > wrote:


> >> >> Did ya save me any?
> >> >
> >> > Big bowl in the 'frige... :-) Come on over!
> >> > I made brown rice last night to serve it over too...
> >>
> >> I'll bring the proper sticky rice with me!
> >
> >:-)
> >
> > I'll make spring rolls if you want... ;-D
>
>
>
> Hmmmmmmmmm, you just reminded me........ I have Vietnamese wrappers in the
> pantry, might have to do something with them for dinner.
>
> If it stops raining!! If it keeps this up, it's going to be curry
> weather!!

It's pouring down here at the moment too.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
PLucas1 > wrote:

> > I'm currently attempting brown rice in the microwave in a covered
> > plastic bowl to serve some of the leftovers on... I'll be interested in
> > how it turns out.
>
>
>
> Hmmmmmmmm, if it has a pretty good seal, and a lid that is concave, it might
> work, but then it also needs a vent to let some of the steam out.

I knew that, and it worked out quite well improvising.
>
>
>
> > I DO want to get one of those microwave rice cookers
> > but I'm clamping down on my spending until I get re-employed. The job
> > market for someone with my qualifications is good, so I'm optimistic.
>
>
> I've got my fingers crossed for you :-)
>
>
> Situations like yours make me very thankful of the life I have, and very
> mindful that others aren't so lucky.
>
>
> --
> Peter Lucas

I know what you mean...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
PLucas1 > wrote:

> Omelet > wrote in newsmpomelet-17C10E.15481128022010
> @news-wc.giganews.com:
>
> > In article >,
> > sf > wrote:
> >
> >> I had the oven on roasting cauliflower last night and decided to roast
> >> the golden beets I bought at the same time. I woke up this morning
> >> realizing I'd *thrown away* the beet tops. <hanging head> I see them
> >> so rarely, I'd forgotten I could cook them. Darn.
> >
> > Oh man! Imho, beet TOPS are the best part! I saw beets with lovely tops
> > yesterday when I was shopping for mushrooms for the veggie medley I made
> > yesterday. I was tempted, but dad always panics when I make him fresh
> > beets even tho' he loves them. He always thinks he is bleeding when he
> > uses the restroom several hours later. <g> And I have to remind him
> > that that's one of the things beets do. They turn everything red... His
> > memory is getting worse but at least he knows it and trusts me enough to
> > let me be his "auxiliary memory".
>
>
>
> That would be funny, if it wasn't so sad.
>
> My SO's mum was placed in a secure dementia unit late last year.
> I miss the old girl.... we used to have great, highly spirited
> conversation on world matters that left other family members agog!!


So far, so good. He's not so far gone in his dementia that I need help
with him. I'm just enjoying our time left together.
>
>
> But......... anyhoos........ I know what how he feels when sees the beets
> coming out!! I've often gone "Holy Crap!!" and then it's suddely dawned on
> my why :-)
>
> DOH!!!

<snork> I know what you mean...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Sun, 28 Feb 2010 12:30:10 -0500, cshenk wrote:

> "Bob Terwilliger" wrote
>
>>> chicken necks sold *here* (in Australia, which he knows nothing about)
>>> are
>>> sold with the skin on. They aren't. They are sold in 1-2kg bags,
>>> skinless.... and are sold in the pet food section. Most Aussies aren't
>>> that poverty stricken, like twitiliger sounds, to resort to eating dog
>>> food.
>>
>> WTF? Sounds like Australia is really ****ed up, if you can't get skin-on
>> chicken necks. Why on earth would the skin be removed?
>
> Bob, some differences exist across countries and foods is all. I assure
> you, you will never see 'chitlins' in most of them unless as a pet food. I
> wanted to get some turkey necks and found the USA store assumed i didnt want
> the skin so 'kindly' denuded it of that and added the price to them for that
> 'added feature' I didnt want. We in the USA also find the carrot tops are
> removed as presumably by the store we dont want them (whaaaa!!!).

my grocery in md. has carrots by the bunch (a scrawny bunch), presumably
organic, with the tops. the price was shocking.

your pal,
blake

"Bob Terwilliger" wrote
> Peter wrote:


>>>> WTF? Sounds like Australia is really ****ed up, if you can't get
>>>> skin-on chicken necks. Why on earth would the skin be removed?
>>>
>>> Bob, some differences exist across countries and foods is all.

Bob, One of the things USA folks almost never accept until forced to live in
another land, is they are largely 'Mono-cultural'. You are not experienced
in living in another land, obviously. Some USA folks gain this just from
visiting (but never to the level those of us who really lived years
elsewhere gain). Folks outside our country often claim to be multi-cultural
while not being truely so.

Peter has culture shock that chicken necks arent just pet food. You are
showing same that his view is different and the preparation as sold isnt the
same.

Try talking and discovery can be wonderful! Just accept a difference. It's
not bad and will have some good things to it if you give it time to flower.
(thats for BOTH of you BTW).

"PLucas1" wrote
> "cshenk" wrote

>>> You'd probably like this one ......... it's Vietnamese.... which is
>>> close to Japan ;-)
>>
>> LOL! Geographically from your POV but not culinary wise!

> I was going for the geographical point ;-)

Hehe thats like saying fench and german are the same because they abut one
another along the 'Pape' region.

>> I'm scratching my head and trying to recall if I ever saw coconut milk
>> or even coconut used in Japan and come up blank.

> I've seen the 'Iron Chefs' using coconut cream/milk on a couple of
> occasions, but as you say, it's very rare.

Yeah, it's the challange ingredient for the Japan cooks. 'What the heck do I
do with this wierd assed thing'.

>> Still, a great recipe there! I might try it!

> I thought about it, but after frying the chicken necks/skin to crispy, and
> then 'steeping' them in coconut milk, I kinda thought it would make the
> skin go soft again, and I can;t stand soft/gluggy chicken skin!!
>
> It *has* to be crisp!!

Works for me! The only other OZ folks I talk with tell me this is a common
fusion element along with some good curry mixes from Indonesia. Frankly OZ
cookery has no distinct flavor of it's own as of yet for all that it has
some internationally renouned chefs. It seems however to rapidly be
developing a fusion all of it's own unique flavor. It's a rather exciting
blend of asiatic and down home english that is starting to become 'it's own
thing'.

Oh, but your bacon is still terrible. Sorry dude. Tis true.

"cshenk" > wrote in message
...
> "Bob Terwilliger" wrote
>> Peter wrote:
>
>
>>>>> WTF? Sounds like Australia is really ****ed up, if you can't get
>>>>> skin-on chicken necks. Why on earth would the skin be removed?
>>>>
>>>> Bob, some differences exist across countries and foods is all.
>
> Bob, One of the things USA folks almost never accept until forced to live
> in another land, is they are largely 'Mono-cultural'. You are not
> experienced in living in another land, obviously. Some USA folks gain
> this just from visiting (but never to the level those of us who really
> lived years elsewhere gain). Folks outside our country often claim to be
> multi-cultural while not being truely so.
>
> Peter has culture shock that chicken necks arent just pet food. You are
> showing same that his view is different and the preparation as sold isnt
> the same.
>
> Try talking and discovery can be wonderful! Just accept a difference.
> It's not bad and will have some good things to it if you give it time to
> flower. (thats for BOTH of you BTW).
>

Chicken necks without Skin!!! One of the pure treats of growing up with a
New York grandmother was her homemade kishke. She would sew up several necks
skins, and stuff away. Oh, how my mind misses it today (the body can do
without all the schmaltz).

Alan

cshenk wrote:

> Bob, One of the things USA folks almost never accept until forced to live
> in another land, is they are largely 'Mono-cultural'. You are not
> experienced in living in another land, obviously.

I'm NOT? After living in Italy for two years and Kuwait for another two? And
after traveling the world in the surface Navy for 14 years?


> Peter has culture shock that chicken necks arent just pet food. You are
> showing same that his view is different and the preparation as sold isnt
> the same.
>
> Try talking and discovery can be wonderful! Just accept a difference.
> It's not bad and will have some good things to it if you give it time to
> flower. (thats for BOTH of you BTW).

What's GOOD about removing the skins from chicken necks?


Bob

cshenk wrote:

>> I can;t stand soft/gluggy chicken skin!!
>>
>> It *has* to be crisp!!
>
> Works for me!

So how do you feel about putting tempura on top of udon?

Bob

On Mar 1, 10:49*pm, "Bob Terwilliger" >
wrote:
> cshenk wrote:
> > Bob, One of the things USA folks almost never accept until forced to live
> > in another land, is they are largely 'Mono-cultural'. *You are not
> > experienced in living in another land, obviously.
>
> I'm NOT? After living in Italy for two years and Kuwait for another two? And
> after traveling the world in the surface Navy for 14 years?
>
> > Peter has culture shock that chicken necks arent just pet food. *You are
> > showing same that his view is different and the preparation as sold isnt
> > the same.
>
> > Try talking and discovery can be wonderful! *Just accept a difference..
> > It's not bad and will have some good things to it if you give it time to
> > flower. (thats for BOTH of you BTW).
>
> What's GOOD about removing the skins from chicken necks?

After removing any globs of fat, and soaking in a light brine with
lots of cayenne, they fry up nicely. Of course, that applies to all
chicken skin, and I do the same with the skin on the thighs when
making soup. Chicken skins are too yummy fried to go into the stock
pot.
>
> Bob

--Bryan

Bryan wrote:

>> What's GOOD about removing the skins from chicken necks?
>
> After removing any globs of fat, and soaking in a light brine with lots of
> cayenne, they fry up nicely. Of course, that applies to all chicken skin,
> and I do the same with the skin on the thighs when making soup. Chicken
> skins are too yummy fried to go into the stock pot.

No, I mean what's good about having the skins removed before the necks are
sold? I'm saying that skin-on chicken necks are better to have than
skinless, yet several people have chimed in saying that skinless necks are
all that they have available. There must be SOME reason for removing the
skin before they hit the market. What customers WANT the skin removed?

Bob

On Mon, 1 Mar 2010 18:57:31 -0800, "Motzarella" >
wrote:

>
>
>"cshenk" > wrote in message
...
>> "Bob Terwilliger" wrote
>>> Peter wrote:
>>
>>
>>>>>> WTF? Sounds like Australia is really ****ed up, if you can't get
>>>>>> skin-on chicken necks. Why on earth would the skin be removed?
>>>>>
>>>>> Bob, some differences exist across countries and foods is all.
>>
>> Bob, One of the things USA folks almost never accept until forced to live
>> in another land, is they are largely 'Mono-cultural'. You are not
>> experienced in living in another land, obviously. Some USA folks gain
>> this just from visiting (but never to the level those of us who really
>> lived years elsewhere gain). Folks outside our country often claim to be
>> multi-cultural while not being truely so.
>>
>> Peter has culture shock that chicken necks arent just pet food. You are
>> showing same that his view is different and the preparation as sold isnt
>> the same.
>>
>> Try talking and discovery can be wonderful! Just accept a difference.
>> It's not bad and will have some good things to it if you give it time to
>> flower. (thats for BOTH of you BTW).
>>
>
>Chicken necks without Skin!!! One of the pure treats of growing up with a
>New York grandmother was her homemade kishke. She would sew up several necks
>skins, and stuff away. Oh, how my mind misses it today (the body can do
>without all the schmaltz).

Not kishke... kishke is intestines/stomach... stuffed chicken neck is
gefilte halze/neck.

On Mar 2, 5:39*am, "Bob Terwilliger" >
wrote:
> Bryan wrote:
> >> What's GOOD about removing the skins from chicken necks?
>
> > After removing any globs of fat, and soaking in a light brine with lots of
> > cayenne, they fry up nicely. *Of course, that applies to all chicken skin,
> > and I do the same with the skin on the thighs when making soup. *Chicken
> > skins are too yummy fried to go into the stock pot.
>
> No, I mean what's good about having the skins removed before the necks are
> sold? I'm saying that skin-on chicken necks are better to have than
> skinless, yet several people have chimed in saying that skinless necks are
> all that they have available. There must be SOME reason for removing the
> skin before they hit the market. What customers WANT the skin removed?

As much as you or I might like poultry skin, there are folks who
don't. If I order duck neck at a Chinese takeout, it comes w/o skin.
I have no clue what they do with that skin. They also sell duck
tails, but they call it "duck end." Perhaps that is a St. Louis
thing, along with the St. Paul sandwich, as seen by clicking on the
menu:
http://www.urbanspoon.com/r/28/32045...g-Wah-St-Louis
That one appears to no longer sell the necks..
Ry Cooder put out an album called Chicken Skin Music.
>
> Bob

--Bryan

Christine Dabney wrote:
>
>Well..since I use them mainly for chicken broth, I don't really need
>the skin. And to be honest, I have never seen chicken necks with the
>skin on myself. And this is in this country.

This country??? WWW???

In the US most poultry is mechanically processed, the neck skin is
usually mangled and/or ripped off... in some areas there are smaller
plants where poultry is still mostly processed by hand so one may find
neck skin intact. When most folks in the US buy whole poultry they
don't even want the neck, giblets neither... most toss them out
(they're never from that chicken anyway), I for one wish they didn't
include the necks/giblets, it's just extra weight to pay for.
Depending on how I prepare poultry I may toss the neck/giblets too
(crows love it). When I oven roast I may roast the neck (usually
turkey - chicken necks are too small) but I prepare most poultry
during warm weather so I grill outdoors and I don't bother with the
necks/giblets... and I don't save them... would take too long to save
up enough for a dish. When I want to make chopped chicken livers
(which I do very rarely) I buy them fresh, by the pound... previously
frozen liver has a very different texture that I don't like. I never
buy poultry parts, I cut up whole poultry myself. Poultry pieces are
never from the same bird, the cancerous parts are cut away and used
for other purposes. There are many folks near to where I live that
raise poultry as a cottage industry but I don't buy there as their
small operations are not board of health inspected let alone USDA. I
think in this county any poultry operation under 500 birds needs no
certificate. There's a small poultry operation right around the
corner, like a three minute walk for me. The 7.5 acre property
adjacent to mine was just sold, my new neighbors say they have 500
chicks on order arriving in may, and they also intend to keep honey
bees... the hives are still there (stacked in a barn) from the last
owner, who also kept goats. I honestly don't think they are prepared
to keep animals, the place is in grave disrepair, and with three feet
of snow it'll be a good while before they can even look around to see
what needs doing. The last owner slowly went blind so finally had to
move... the place is very neglected. The old farm house is cute but
needs a tremendous amount of renovation, doesn't even have heat other
than a pellet stove, which can't be used without power to the auger to
feed the pellets. That's how I met them, during this recent power
outage when they came over to boil water for coffee on my gas stove.

Years ago when there was no frozen/processed chicken, only live
chicken markets, even in NYC, then one could get all the chicken necks
with intact skin they wanted... got the strings of egg yolks too.

Omelet > wrote in
news
> In article >,
> PLucas1 > wrote:
>
>
>> >> >> Did ya save me any?
>> >> >
>> >> > Big bowl in the 'frige... :-) Come on over!
>> >> > I made brown rice last night to serve it over too...
>> >>
>> >> I'll bring the proper sticky rice with me!
>> >
>> >:-)
>> >
>> > I'll make spring rolls if you want... ;-D
>>
>>
>>
>> Hmmmmmmmmm, you just reminded me........ I have Vietnamese wrappers in
>> the pantry, might have to do something with them for dinner.
>>
>> If it stops raining!! If it keeps this up, it's going to be curry
>> weather!!
>
> It's pouring down here at the moment too.




Texass needs all the rain you can get!!!!


It rained for 48hrs here........ then it stopped for 70mins....... then it
started again for another 5 hours....... and now it's stopped!!

But it is only 0310hrs!!

It's due to start again in a couple hours.



--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

On Tue, 2 Mar 2010 03:39:35 -0800, "Bob Terwilliger"
> wrote:

> There must be SOME reason for removing the
> skin before they hit the market. What customers WANT the skin removed?

Chicken skin creeps out a lot of people. They do *not* like touching
it.

I was fine with skins being removed until I realized using the skin is
the fastest way to render a lot of schmaltz. I'm building up my
schmaltz supply to supplement duck fat the next time I make confit.

Do you render fat using the water method? I just throw it in a frying
pan on low and sweat it out that way. Just looked up how to render
schmaltz... I didn't realize I was supposed to be putting onion in it
too. Huh.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mar 2, 11:10*am, sf > wrote:
> On Tue, 2 Mar 2010 03:39:35 -0800, "Bob Terwilliger"
>
> > wrote:
> > There must be SOME reason for removing the
> > skin before they hit the market. What customers WANT the skin removed?
>
> Chicken skin creeps out a lot of people. *They do *not* like touching
> it. *

You're thinking about snakes.
Hey, wait, I didn't mean that in a Freudian way.
>
> I was fine with skins being removed until I realized using the skin is
> the fastest way to render a lot of schmaltz. *I'm building up my
> schmaltz supply to supplement duck fat the next time I make confit.
>
> Do you render fat using the water method?

Not from chicken skins. I fry them up crispy. Yum.

> *I just throw it in a frying
> pan on low and sweat it out that way. *Just looked up how to render
> schmaltz... I didn't realize I was supposed to be putting onion in it
> too. *Huh.
>

You don't have to put onion in it.

--Bryan

"Bob Terwilliger" wrote
cshenk wrote:

>> Bob, One of the things USA folks almost never accept until forced to live
>> in another land, is they are largely 'Mono-cultural'. You are not
>> experienced in living in another land, obviously.
>
> I'm NOT? After living in Italy for two years and Kuwait for another two?
> And after traveling the world in the surface Navy for 14 years?

Sorry Bob but you come over to me as either never lived overseas, or if you
did you stuck tight to 'American community' shopping and culture.

You may feel different but you'll have to see how others from NON USA see
ya.

>> Peter has culture shock that chicken necks arent just pet food. You are
>> showing same that his view is different and the preparation as sold isnt
>> the same.
>>
>> Try talking and discovery can be wonderful! Just accept a difference.
>> It's not bad and will have some good things to it if you give it time to
>> flower. (thats for BOTH of you BTW).
>
> What's GOOD about removing the skins from chicken necks?

It's the culture there to do it. Get used to it just like having a dog leg
hangong on a hook swung in your face while you negotiate spice prices ;-)

On Tue, 2 Mar 2010 21:42:38 -0500, "cshenk" > wrote:

> "Bob Terwilliger" wrote
> cshenk wrote:
>
> >> Bob, One of the things USA folks almost never accept until forced to live
> >> in another land, is they are largely 'Mono-cultural'. You are not
> >> experienced in living in another land, obviously.
> >
> > I'm NOT? After living in Italy for two years and Kuwait for another two?
> > And after traveling the world in the surface Navy for 14 years?
>
> Sorry Bob but you come over to me as either never lived overseas, or if you
> did you stuck tight to 'American community' shopping and culture.
>
> You may feel different but you'll have to see how others from NON USA see
> ya.
> > >>
> >> Try talking and discovery can be wonderful! Just accept a difference.
> >> It's not bad and will have some good things to it if you give it time to
> >> flower. (thats for BOTH of you BTW).
> >
> > What's GOOD about removing the skins from chicken necks?
>
> It's the culture there to do it. Get used to it just like having a dog leg
> hangong on a hook swung in your face while you negotiate spice prices ;-)

I'm pretty sure you tuned into the rfc poster who lived in Naples but
rarely left base. You can lead a horse to water....

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

> Do you render fat using the water method? I just throw it in a frying
> pan on low and sweat it out that way.

I usually do some in water and some in a dry pan. There's not a SHORTAGE of
fat to render!

Bob

cshenk wrote:

>>> Bob, One of the things USA folks almost never accept until forced to
>>> live in another land, is they are largely 'Mono-cultural'. You are not
>>> experienced in living in another land, obviously.
>>
>> I'm NOT? After living in Italy for two years and Kuwait for another two?
>> And after traveling the world in the surface Navy for 14 years?
>
> Sorry Bob but you come over to me as either never lived overseas, or if
> you did you stuck tight to 'American community' shopping and culture.
>
> You may feel different but you'll have to see how others from NON USA see
> ya.

Well, those others are just plain wrong. There *are* no American enclaves
for non-Embassy civilians, either in Kuwait or in Rimini. I lived in town
just like all the other contractors.


>> What's GOOD about removing the skins from chicken necks?
>
> It's the culture there to do it. Get used to it just like having a dog leg
> hangong on a hook swung in your face while you negotiate spice prices ;-)

Oh, I understand that it's the culture. I just think the culture is ****ed
up. There are certainly other examples of foodstuffs which I think get
degraded before they get to the market. Hmong farmers (of which this area
has an abundance) tend to pare the ends of their produce into little cones
for display, which of course shortens its shelf life. Cilantro is hardly
ever sold with the roots on, and the roots are often called for in Thai
curry pastes. That's not a matter of culture, it's a matter of marketing
overriding common sense.

Bob

On Tue, 2 Mar 2010 21:42:38 -0500, cshenk wrote:

> "Bob Terwilliger" wrote
> cshenk wrote:
>
>
>>> Peter has culture shock that chicken necks arent just pet food. You are
>>> showing same that his view is different and the preparation as sold isnt
>>> the same.
>>>
>>> Try talking and discovery can be wonderful! Just accept a difference.
>>> It's not bad and will have some good things to it if you give it time to
>>> flower. (thats for BOTH of you BTW).
>>
>> What's GOOD about removing the skins from chicken necks?
>
> It's the culture there to do it. Get used to it just like having a dog leg
> hangong on a hook swung in your face while you negotiate spice prices ;-)

as long as the leg isn't lifted and still attached to the dog.

your pal,
blake

On Wed, 3 Mar 2010 03:45:57 -0800, "Bob Terwilliger"
> wrote:

> sf wrote:
>
> > Do you render fat using the water method? I just throw it in a frying
> > pan on low and sweat it out that way.
>
> I usually do some in water and some in a dry pan. There's not a SHORTAGE of
> fat to render!
>
I was just asking about your preferred method of rendering. I tend
to buy parts and freeze them in 2 person portions, so I guess there
*is* a shortage here. I've only just started rendering anyway, so I
don't have much rendered fat so far.

--
I love cooking with wine.
Sometimes I even put it in the food.

blake murphy wrote:
>cshenk wrote:
>> "Bob Terwilliger" wrote
>> cshenk wrote:
>>
>>
>>>> Peter has culture shock that chicken necks arent just pet food. You are
>>>> showing same that his view is different and the preparation as sold isnt
>>>> the same.
>>>>
>>>> Try talking and discovery can be wonderful! Just accept a difference.
>>>> It's not bad and will have some good things to it if you give it time to
>>>> flower. (thats for BOTH of you BTW).
>>>
>>> What's GOOD about removing the skins from chicken necks?
>>
>> It's the culture there to do it. Get used to it just like having a dog leg
>> hangong on a hook swung in your face while you negotiate spice prices ;-)
>
>as long as the leg isn't lifted and still attached to the dog.

WTF would you know of lifting legs... were you a setter you'd squat
like a bitch... the mick gotta be hoisted onto the terlit... to pee
like a goil! LOL-LOL

On Mar 2, 9:10*am, sf > wrote:
> On Tue, 2 Mar 2010 03:39:35 -0800, "Bob Terwilliger"
>
> > wrote:
> > There must be SOME reason for removing the
> > skin before they hit the market. What customers WANT the skin removed?
>
> Chicken skin creeps out a lot of people. *They do *not* like touching
> it. *
>
> I was fine with skins being removed until I realized using the skin is
> the fastest way to render a lot of schmaltz. *I'm building up my
> schmaltz supply to supplement duck fat the next time I make confit.
>
> Do you render fat using the water method? *I just throw it in a frying
> pan on low and sweat it out that way. *Just looked up how to render
> schmaltz... I didn't realize I was supposed to be putting onion in it
> too. *Huh.

For me, schmalz is a byproduct of making broth. I'll cut up three
chickens at a time when they go on sale. Then I'll throw all the
trimmings: ribs, backbone, breast bones, breast skin, neck (w/skin!),
gizzard, heart, tail, the fatty butt skin (whatever they call it),
wing tips, etc. into the slow cooker with a little salt, a few
peppercorns, half an onion, a few cloves and a small bay leaf.

When all the good stuff has leached out, I'll strain the broth and put
it in old sauerkraut jars in the firidge. Soon enough the broth is
capped with solidified chicken fat.