Text 2496, 93 rader
Skriven 2006-06-25 12:54:48 av Glen Jamieson
     Kommentar till en text av Dave Sacerdote
Ärende: WEIRD FOOD: COURTESY60625
=================================
 -=> Quoting Dave Sacerdote to Glen Jamieson <=-

 GJ> You are too kind. My grandfather had an unfailing cure for 
 GJ> broody hens.  Chop!  

 DS> My goodness, that's a waste of a perfectly good egg machine.  Broody
 DS> hens still lay, and they get over their dark mood in a couple of
 DS> weeks.   I can afford to wait them out.  I'm actually kind of grateful
 DS> that  man has been unable to completely eliminate natural chook
 DS> behavior  from EVERY chicken in my flock.

Those egg machines were not wasted; they were usually fricassied.
I wonder if battery hens ever feel broody?

 DS> The death penalty is earned by my chickens for only one offense:
 DS> egg-eating.  Once a hen starts breaking eggs and eating them, she
 DS> will teach the others and so I wring their necks immediately upon
 DS> discovering which hen is doing it.  (It's only happened once.)

I have seen canibalistic chooks; once they get the taste - usually
from an accidentally broken egg - no eggs are safe.  I can understand
the others picking up that bad habit.

 DS> = = 

 DS> I had one chicken that was an escape artist.  She found that she
 DS> could fly just high enough to perch on the top of the fence 
 DS> surrounding the henyard, and from there she would launch off out
 DS> of captivity.  Soon, three of the others were imitating her.  It 
 DS> took me days to figure out how they were doing it, but I finally
 DS> caught them in the act.

 DS> So, I brought a pair of scissors out to the henyard with me and 
 DS> clipped their primaries.  They were smart enough to figure out how 
 DS> to fly, but not smart enough that they tried again after the
 DS> feathers grew back in.

By then they had learnt that they could not fly, and that lesson
remained.  The usual way of trimming wings to ground a flier is to
just cut one wing; that is more effective than doing both, as it is
difficult for a bird to learn how to beat one, shortened wing twice as
fast as the other to equalise the lift on both sides.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Flash Seared Pigeon Scented With Basil
 Categories: Game, Poultry, I/net
      Yield: 4 Servings
 
      1 tb Butter
      3    Pigeons; boned breast only
      6    Basil leaves; fresh
      1 ts Dijon mustard
      1 cl Garlic; peeled & crushed
      1 oz Butter
      8 oz Carmargue rice; cooked
      2    Spring onions; sliced
      1 tb Soy sauce
      1 tb Sugar
      2 tb Water
      1    Vanilla pod
      1    Egg yolk
      1 ts Dijon mustard
      1 tb White wine vinegar
      1 tb Olive oil
           Basil; fresh for garnish
 
  Take each pigeon breast, remove the top skin carefully, season, place
  a basil leaf on top and replace the skin. Heat the knob of butter,
  cook the pigeon until golden brown and then add the mustard and
  garlic. Heat the 1 oz of butter, add the rice, spring onions and soy
  sauce. Season to taste.
  
  Heat the sugar with the vanilla pod and water and boil to a syrup.
  Remove from the heat, add the egg yolk, Dijon mustard, wine vinegar
  and whisk all together with the olive oil. To serve, place the rice
  on a plate in a ring, add the pigeon and drizzle on the dressing.
  
  Source: Andrew Nutter
  
  From: Ian & Carol Rice
  
  FROM: Uncle Dirty Dave's Archives   Snagged From FIDO's COOKING Echoes
 
MMMMM
 


... "A bird can fly, but a fly can't bird." - Tao of Pooh.
___ Blue Wave/DOS v2.30 [NR]

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)