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Old 08-30-2008, 09:01 PM   #21
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I am confused again...

Is this a "list three things" or is it a request for help and suggestions? Seems to be a bit of both.

Someone mentioned reducing pan juices with wine. Don't worry about it not tasting any good. IMO using wine like that makes the food "posher" not better! Unless the recipe is specifically a wine sauce recipe, then you are better off using a basic chicken or veal stock for your deglazing and reduction.

This chicken has really got me thinking. The biggest bird I have ever seen that I remember is a size 20 (2 kilo) or if you like 4 1/2 pounds. You are talking a bird about 50% bigger than that...free range!

Sorry, but I cannot believe that. Sure it might happen as a random freak of nature...But to get a bird that large regular enough to sell, must be force fed or steroid or something..not free range!

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Old 08-30-2008, 09:07 PM   #22
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wimpy aussie chickens.

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Old 08-30-2008, 09:12 PM   #23
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I routinely get chickens that are 8lbs +. I think the biggest chicken I've ever had was a 13lber. Now THAT was a chicken! Oh, and these are farm chickens, not those wimpy things from the grocery store.

OK, my three things would be:

1) cream puffs (still haven't got it mudbug) they always turn out like hockey pucks
2) picky appys (haven't got the patience)
3) freaking cream puffs!!
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Old 08-30-2008, 09:13 PM   #24
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lyin' canadian chickens...
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Old 08-30-2008, 09:14 PM   #25
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Yeah...yeah...

Our chooks might only average 3 pounds...But they can drink a ute load of beer on any given Sunday arvo! And still be sober enough to peck ya dunny door down!

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Old 08-30-2008, 09:17 PM   #26
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What EVER. I'll take a picture of the next batch I bring in...(just roasted the last one last Sunday).

And come on...peck down the dunny door? I'd personally be a bit freaked if a chicken came a knocking while I was trying to do my business!
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Old 08-30-2008, 09:19 PM   #27
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Quote:
Originally Posted by KissTC View Post
Yeah...yeah...

Our chooks might only average 3 pounds...But they can drink a ute load of beer on any given Sunday arvo! And still be sober enough to peck ya dunny door down!


That may be but do they pluck their own feathers and hop into the hot oven for you?
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Old 08-30-2008, 09:20 PM   #28
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gives a whole new meaning to the term pecker, eh?

(i apologize in advance, couldn't resist. zucchini and all put me over the top)
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Old 08-30-2008, 09:24 PM   #29
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Aaaand now I need to get a fresh glass of wine cuz most of this one is up my nose. Thanks for the giggles BT.
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Old 08-30-2008, 09:24 PM   #30
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Pie crust! I can't make it round without it breaking and giving me horrible edges. Although my pies taste good, they look ugly all the time.

Me too. I am just resigned to the fact that I can only make "rustic" looking pies. I sometime brush the top with egg white wash and sprinkle with raw sugar. That helps with the appearance. I found a great recipe for a Candied Pecan topping that is awesome and hides imperfections well.
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