Re: [CH] Carne Adovada
Michael W. Jones (marmot2@ibm.net)
Tue, 26 Jan 1999 22:38:09 -0500
Chicken processing plants are very very scary. We started raising our own
small flock of range chickens in the back yard. Some for eggs, some for
meat. It is difficult to pluck and properly clean a chicken by hand but it
is worth all the work to be able to eat a fresh chicken whose meat is still
pink around the bone. The taste is nothing like what you get from the
plastic wrapped supermarket birds.
Fortunately I get enough eggs that I never have to eat commercial eggs (you
can get sick from them too). Even though I don't raise enough meat birds, I
refuse to buy fresh chicken. For a meat filler I buy frozen skinless
boneless thighs and boil them for 20 minutes.
Oh, my chickens love hot chiles and will eat the fruit if they can get at
them. I plant the chiles on the slope just below the pen so they benefit
from the rich run-off and the insects don't escape the watchful eyes of the
chickens.
----- Original Message -----
From: =Mark <mstevens@exit109.com>
To: <chile-heads@globalgarden.com>
Sent: Tuesday, January 26, 1999 2:10 PM
Subject: Re: [CH] Carne Adovada
>At 10:30 AM 1/26/99 -0500, you wrote:
>>Raw pork? Chicken? Really?
>>
>>I've had raw beef and fish/shellfish, but wouldn't even think about eating
>>raw pork or poultry. Not an option. :o)
>>
>
>Actually pork is not really a problem anymore. Infection with tricinosis
>has been eradicated for decades now. I would not likely eat it raw, but
>I'm certainly not cooking it to death as is the practice of my former
>mother out-law...
>
>Poultry is altogether another matter. It's amazing that poultry plants are
>allowed to continue to function given the percentage of their product that
>is contaminated. If beef or pork production allowed that percentage of
>contamination they would be shut down.
>
>
>
> =Mark "Runs With Scissors" Stevens
>
> @ http://www.exit109.com/~mstevens @
> @ ICQ# 2059548 @
>
> Where ya' from?
> Jersey.
> Yeah? What exit?
>
>
>