Comments on: A poultry love story http://marriedwithdinner.com/2008/02/14/a-poultry-love-story/ The continuing adventures of a couple of San Francisco food dorks Sun, 20 Nov 2011 02:34:03 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Married …with dinner » Blog Archive » 40 days with my freezer http://marriedwithdinner.com/2008/02/14/a-poultry-love-story/comment-page-1/#comment-87942 Married …with dinner » Blog Archive » 40 days with my freezer Wed, 11 Mar 2009 19:50:04 +0000 http://marriedwithdinner.com/2008/02/14/a-poultry-love-story/#comment-87942 [...] I sat down and quickly mapped out 14 meals we could easily make by combining two or more components of the freezer. (Beef plus chorizo plus buns equals Sloppy Joes. Beans plus pork plus sausage equals Cassoulet.) And that wasn’t even counting the dozen or so ready-to-eat meals — like beef stew, coq au vin, and chili — that we’d set aside. I quickly realized we could go for weeks, eating very well without buying anything but fresh vegetables. [...] [...] I sat down and quickly mapped out 14 meals we could easily make by combining two or more components of the freezer. (Beef plus chorizo plus buns equals Sloppy Joes. Beans plus pork plus sausage equals Cassoulet.) And that wasn’t even counting the dozen or so ready-to-eat meals — like beef stew, coq au vin, and chili — that we’d set aside. I quickly realized we could go for weeks, eating very well without buying anything but fresh vegetables. [...]

]]> By: (not so) Urban Hennery » Blog Archive » A Tale of Two Roosters http://marriedwithdinner.com/2008/02/14/a-poultry-love-story/comment-page-1/#comment-86943 (not so) Urban Hennery » Blog Archive » A Tale of Two Roosters Mon, 18 Aug 2008 05:09:59 +0000 http://marriedwithdinner.com/2008/02/14/a-poultry-love-story/#comment-86943 [...] We opted to invite friends for dinner and test out Anita’s coq au vin recipe. I meant to take photos through the whole process, but it was 85+ degrees and humid and I wanted to get done and get the pots in the oven as fast as possible. I ended up using one pot for the sauteing and browning, but cooking in two pots, my dutch oven and a casserole as I had more chicken than either could handle. I also forgot to weigh the birds, but I would guess that Felix was about 4 pounds and Steve closer to 6. [...] [...] We opted to invite friends for dinner and test out Anita’s coq au vin recipe. I meant to take photos through the whole process, but it was 85+ degrees and humid and I wanted to get done and get the pots in the oven as fast as possible. I ended up using one pot for the sauteing and browning, but cooking in two pots, my dutch oven and a casserole as I had more chicken than either could handle. I also forgot to weigh the birds, but I would guess that Felix was about 4 pounds and Steve closer to 6. [...]

]]> By: Married …with dinner » Blog Archive » Out to pasture http://marriedwithdinner.com/2008/02/14/a-poultry-love-story/comment-page-1/#comment-85586 Married …with dinner » Blog Archive » Out to pasture Mon, 07 Apr 2008 04:04:11 +0000 http://marriedwithdinner.com/2008/02/14/a-poultry-love-story/#comment-85586 [...] I knew well enough we wouldn’t see any chickens slaughtered that Sunday — it happens on Thursdays, anyway, and the oldest of this season’s broilers were still a week from market, merrily clucking away in the pasture. Nothing had been slaughtered here since the old roosters and hens had come to market last winter; the killing place smelled of nothing but the hillside around us. And yet, it had the undeniable air of purpose. I won’t insult you by saying it felt holy, but I do know that there was no nervous laughter, no chatter, no wandering off to investigate something more interesting around the corner. Every one of us on that tour, kids included, was completely present there, standing inside the boundaries of the place where animals became food: The place where each bird experiences what David calls its “one bad day” on the farm. [...] [...] I knew well enough we wouldn’t see any chickens slaughtered that Sunday — it happens on Thursdays, anyway, and the oldest of this season’s broilers were still a week from market, merrily clucking away in the pasture. Nothing had been slaughtered here since the old roosters and hens had come to market last winter; the killing place smelled of nothing but the hillside around us. And yet, it had the undeniable air of purpose. I won’t insult you by saying it felt holy, but I do know that there was no nervous laughter, no chatter, no wandering off to investigate something more interesting around the corner. Every one of us on that tour, kids included, was completely present there, standing inside the boundaries of the place where animals became food: The place where each bird experiences what David calls its “one bad day” on the farm. [...]

]]> By: Anita http://marriedwithdinner.com/2008/02/14/a-poultry-love-story/comment-page-1/#comment-84991 Anita Wed, 05 Mar 2008 18:51:43 +0000 http://marriedwithdinner.com/2008/02/14/a-poultry-love-story/#comment-84991 Kim: Thank you so much for the sweet comment -- really. It's hard to nurse my funky mood when you say thinks like that. I must be the ultimate good sport, because I didn't even realize I was being teased ;) In all seriousness, though: I have vast admiration for any mom who puts real food on the table and doesn't resort to prefab crap on a regular basis. It's hard enough getting dinner on the table every night when it's just the two of us... you've got double the mouths, double the food issues, and ten times more distractions. And <a target="_blank" title="Kim's kid-proof coq au vin" href="http://theyummymummy.blogspot.com/2008/03/crazy-kid-proof-coq-au-vin.html" rel="nofollow">your coq au vin</a> looked scrumptious, flambeed or not! :D Kim: Thank you so much for the sweet comment — really. It’s hard to nurse my funky mood when you say thinks like that.

I must be the ultimate good sport, because I didn’t even realize I was being teased ;)

In all seriousness, though: I have vast admiration for any mom who puts real food on the table and doesn’t resort to prefab crap on a regular basis. It’s hard enough getting dinner on the table every night when it’s just the two of us… you’ve got double the mouths, double the food issues, and ten times more distractions. And your coq au vin looked scrumptious, flambeed or not! :D

]]> By: The Yummy Mummy http://marriedwithdinner.com/2008/02/14/a-poultry-love-story/comment-page-1/#comment-84979 The Yummy Mummy Wed, 05 Mar 2008 15:29:02 +0000 http://marriedwithdinner.com/2008/02/14/a-poultry-love-story/#comment-84979 Anita - Thanks for commenting on my post...and especially for being a good sport! I have to tell you that you genuinely inspire me to be more ambitious about cooking. From the moment you posted the Coq I was bound and determined to make it and that's because of your excellent food writing. You really made me NEED to eat it. So thanks for that. And really, thanks for getting the joke. I was going to e-mail you today to give you a heads up... Kim Anita –

Thanks for commenting on my post…and especially for being a good sport!

I have to tell you that you genuinely inspire me to be more ambitious about cooking. From the moment you posted the Coq I was bound and determined to make it and that’s because of your excellent food writing. You really made me NEED to eat it. So thanks for that.

And really, thanks for getting the joke. I was going to e-mail you today to give you a heads up…

Kim

]]> By: The Yummy Mummy Cooks Gourmet http://marriedwithdinner.com/2008/02/14/a-poultry-love-story/comment-page-1/#comment-84541 The Yummy Mummy Cooks Gourmet Thu, 21 Feb 2008 18:11:42 +0000 http://marriedwithdinner.com/2008/02/14/a-poultry-love-story/#comment-84541 Okay, that picture made me spit out my tea. Bravo!...Now, I need to go change my shirt. And I'm making this recipe. I can just imagine the kids will be all over this. It's exactly what I was looking for. Thanks! Kim Okay, that picture made me spit out my tea. Bravo!…Now, I need to go change my shirt.

And I’m making this recipe. I can just imagine the kids will be all over this. It’s exactly what I was looking for.

Thanks!

Kim

]]> By: Anita http://marriedwithdinner.com/2008/02/14/a-poultry-love-story/comment-page-1/#comment-84528 Anita Wed, 20 Feb 2008 16:16:19 +0000 http://marriedwithdinner.com/2008/02/14/a-poultry-love-story/#comment-84528 Helen -- Thank you! Diane -- We're very lucky to have two freezers. Our main fridge in the kitchen is small, a necessary evil of making the most of our kitchen space during the remodel. But we have a smaller fridge in the basement that we use mostly for keeping extra beer and seltzer cold; the freezer on top if the backstock for pasta sauce, chili, stock, bones, breadcrumbs, curry pastes, and everything else we make in bulk. Sean: Cocky is as cocky does. :D Walter: Oh, I have no doubt hens work just fine in this one. I can't wait to try it with the one we have in the freezer. Amy E: Right after I posted this, I was reading a recipe in a very old cookbook that suggested parboiling the bird and then cutting it. I bet that would help loosen up tendons and soften keelbones, eh? Helen — Thank you!

Diane — We’re very lucky to have two freezers. Our main fridge in the kitchen is small, a necessary evil of making the most of our kitchen space during the remodel. But we have a smaller fridge in the basement that we use mostly for keeping extra beer and seltzer cold; the freezer on top if the backstock for pasta sauce, chili, stock, bones, breadcrumbs, curry pastes, and everything else we make in bulk.

Sean: Cocky is as cocky does. :D

Walter: Oh, I have no doubt hens work just fine in this one. I can’t wait to try it with the one we have in the freezer.

Amy E: Right after I posted this, I was reading a recipe in a very old cookbook that suggested parboiling the bird and then cutting it. I bet that would help loosen up tendons and soften keelbones, eh?

]]> By: AmyE http://marriedwithdinner.com/2008/02/14/a-poultry-love-story/comment-page-1/#comment-84513 AmyE Tue, 19 Feb 2008 02:03:12 +0000 http://marriedwithdinner.com/2008/02/14/a-poultry-love-story/#comment-84513 I just finished eating a version of coq au vin that I made for diner tonight! I couldn't find a rooster (which is why it was a version of coq au vin). I used a cooks illustrated recipe that was adapted for modern chickens rather than roosters. I am completely obsessed with cooks illustrated lately! Anyway, your post really made me wish I could find a rooster! I actually would have liked to see how you cut into that thing. I got some organic chicken thighs and cut myself just trying to debone those! I just finished eating a version of coq au vin that I made for diner tonight! I couldn’t find a rooster (which is why it was a version of coq au vin). I used a cooks illustrated recipe that was adapted for modern chickens rather than roosters. I am completely obsessed with cooks illustrated lately! Anyway, your post really made me wish I could find a rooster! I actually would have liked to see how you cut into that thing. I got some organic chicken thighs and cut myself just trying to debone those!

]]> By: Walter Jeffries http://marriedwithdinner.com/2008/02/14/a-poultry-love-story/comment-page-1/#comment-84511 Walter Jeffries Mon, 18 Feb 2008 22:03:28 +0000 http://marriedwithdinner.com/2008/02/14/a-poultry-love-story/#comment-84511 Hens work too... :) This is a close approximation of how we eat a great many of our older (pastured) hens. I can't seem to raise the hybrid meat birds but I enjoy chicken so this does it for us. Lots of soup too. It gets us through those long winters up here in Vermont. Hens work too… :) This is a close approximation of how we eat a great many of our older (pastured) hens. I can’t seem to raise the hybrid meat birds but I enjoy chicken so this does it for us. Lots of soup too. It gets us through those long winters up here in Vermont.

]]> By: Sean http://marriedwithdinner.com/2008/02/14/a-poultry-love-story/comment-page-1/#comment-84483 Sean Sun, 17 Feb 2008 17:18:03 +0000 http://marriedwithdinner.com/2008/02/14/a-poultry-love-story/#comment-84483 Coq à doux de doux! I can almost taste the unctuous stock just reading this. Mmmm ... cocky. Coq à doux de doux! I can almost taste the unctuous stock just reading this. Mmmm … cocky.

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