The war on Chicken

[Akzle]

So I've recently seen some TV. There was a thing on the news about how chicken should have warning labels on it because women are too stupid to cook properly or something.
Then there's this ad where she gets a thigh and drumstick and wipes the bench with it, the inference being that chicken meat is...cancer or something?

Obvs tegel are the devil, and colonel sanders has a lot to answer for, but what is up with this anti-chicken movement lately?
Chickens are good people.

[TheDemonLord]

I've got a suspicion as to where the activism starts - Starts with V....

In relation - this is gold:

http://www.dailymail.co.uk/video/news/video-1658528/Video-Restaurant-owner-tucks-steak-Vegan-protest.html

[AllanB]

Probably sponsored by meat and lamb or some shit.


Chicken good - just cook that bird properly.


It's a movement to cover the stupid or uneducated (uneducated by their stupid parents ...)

[husaberg]

I've got a suspicion as to where the activism starts - Starts with V....

In relation - this is gold:

http://www.dailymail.co.uk/video/news/video-1658528/Video-Restaurant-owner-tucks-steak-Vegan-protest.html

Chickens carcasses and meat, as well as the living bird itself are harder to keep bacteria free. This is a fact.
Due to their size and speed of processing they are harder to eviscerate, ie keep the entrails away from the meat.
This is why the chicken carcasses are dumped in Chlorinated water here. as well in other countries (but not in the EU.)
None of this is required for Sheep, Cattle or Goats. Make your own mind up, what that means with regards to chicken, but they are still tasty.

[Akzle]

All our "export quality" beef and lamb gets... exported. And yet domestic retail pays a premium for second cuts. (vote akzle)
We also have chicken farms in the country...
There's a conspiracy, I'm just not sure what it is yet.

[Grumph]

Tasty, yes, but the bastards can be vicious even past death. The wife frequently buys supermarket cooked chicken - and yes, I've warned her of the risks.

Both of us are currently recovering from her last error of judgement. But she'll do it again....

[Akzle]

I've got a suspicion as to where the activism starts - Starts with V....

In relation - this is gold:

http://www.dailymail.co.uk/video/news/video-1658528/Video-Restaurant-owner-tucks-steak-Vegan-protest.html

their website is dumb, but the title is good.

it's not really "activism" being that it's pushed by the MSM. but i agree. vegans are stuppid.

[MarkH]

I've cooked a LOT of chickens, never once got sick from my own cooking.

Roast chicken & roast spuds - get in my belly!

[neels]

It seems that soon there will be warning labels on everything detailing the myriad ways you can possibly do yourself a mischief in the use or consumption of.

The worry part is that the end result could be, due to a complete lack of having to think for themselves, people who have devolved to a level of stupidity that they might accidentally mistake the warnings for instructions.

As I haven't yet died due to my inability to appropriately operate a cooking appliance, I will continue to enjoy delicious poultry based meals for as long as the cotton wool brigade let me.

[Ocean1]

It seems that soon there will be warning labels on everything detailing the myriad ways you can possibly do yourself a mischief in the use or consumption of.

The worry part is that the end result could be, due to a complete lack of having to think for themselves, people who have devolved to a level of stupidity that they might accidentally mistake the warnings for instructions.

As I haven't yet died due to my inability to appropriately operate a cooking appliance, I will continue to enjoy delicious poultry based meals for as long as the cotton wool brigade let me.

“It seemed to me,' said Wonko the Sane, 'that any civilization that had so far lost its head as to need to include a set of detailed instructions for use in a package of toothpicks, was no longer a civilization in which I could live and stay sane.” ― Douglas Adams, So Long, and Thanks for All the Fish.

[george formby]

“It seemed to me,' said Wonko the Sane, 'that any civilization that had so far lost its head as to need to include a set of detailed instructions for use in a package of toothpicks, was no longer a civilization in which I could live and stay sane.” ― Douglas Adams, So Long, and Thanks for All the Fish.

Aww, bless him. Douglas Adams.

This chicken thing has got me shaking my head. I teach food safety...

The medium rare beef burger scandal is equally worrying. Admittedly MPI have come up with a solution. Wash your mince in peroxide.. Delicious.

Food manufacturing regulations are pretty stringent but it seems like too much shit is still getting on to supermarket shelves. They can't be that effective.

The legally required food control plan dictates that any food outlet supplying cooked chicken (or non blonde burgers) must record the internal temperature of any fowl sold or be able to prove that the recipe used meets their criteria.

I am yet to understand how bacteria can get into the centre of a chicken breast, or leg, but is unable to mine it's way into a fillet steak.

A mr steak is about 55c in the middle, MPI stipulate an internal temp of 75c for chicken. That's cardboard. 69/70c is moist and succulent.

We like moist and succulent.

Wash your hands, clean up thoroughly, eat it fresh. Dee-lish-us.



It's a bit sad that TV is riddled with reality cooking programs (mainly shite) but the ability of the proles to cook is actually getting worse.

[JimO]

Tasty, yes, but the bastards can be vicious even past death. The wife frequently buys supermarket cooked chicken - and yes, I've warned her of the risks.

Both of us are currently recovering from her last error of judgement. But she'll do it again.... i got campylobacter from one of those cooked chickens, never again, lost 5kg in 3 days mostly out my arse

[Voltaire]

i got campylobacter from one of those cooked chickens, never again, lost 5kg in 3 days mostly out my arse

Now I know why my wife buys them for me...

[george formby]

Ahem....

The FCP states that food should be kept hot at or above 65c for a maximum of 2 hours.

How long has the nasty chicken been sat their brooding only mildly hot? Scary thought.

Often see them in the chill cabinet next day on special. Yeah, na. I know quite a few of the staff at my local supermarket. Amazing how much time they take off sick with the shits.

[russd7]

that shit"ll kill ya, only poultry to go on my outdoor cooker while i'm in charge is the fetuses of unborn chicken.

tho i do have to admit that Granstar has a way of cookin em in such a way that one just can't help but consume as much as possible

[Akzle]

Aww, bless him. Douglas Adams.

This chicken thing has got me shaking my head. I teach food safety...

The medium rare beef burger scandal is equally worrying. Admittedly MPI have come up with a solution. Wash your mince in peroxide.. Delicious.

Food manufacturing regulations are pretty stringent but it seems like too much shit is still getting on to supermarket shelves. They can't be that effective.

The legally required food control plan dictates that any food outlet supplying cooked chicken (or non blonde burgers) must record the internal temperature of any fowl sold or be able to prove that the recipe used meets their criteria.

I am yet to understand how bacteria can get into the centre of a chicken breast, or leg, but is unable to mine it's way into a fillet steak.

A mr steak is about 55c in the middle, MPI stipulate an internal temp of 75c for chicken. That's cardboard. 69/70c is moist and succulent.

We like moist and succulent.

Wash your hands, clean up thoroughly, eat it fresh. Dee-lish-us.



It's a bit sad that TV is riddled with reality cooking programs (mainly shite) but the ability of the proles to cook is actually getting worse.

i eat steak blue and it (arguably) hasn't caused me any brain damage.

i do so like it when it's moist in the middle.

and just to really derail my own thread, hormones! vaccines! and antibiotics! in the foodchain. also not good. but surely if they all worked... there wouldn't be sick chickens.

[Grumph]

i got campylobacter from one of those cooked chickens, never again, lost 5kg in 3 days mostly out my arse

That's mild for Camphylobacter. Back in the 90's I got it from a restaurant and lost 20kg in 3 days. What caught me out then was dehydration. Not fun.
This lot luckily doesn't seem to be campy. Bad enough though due to complications from not having a gall bladder (mine...)

Volty - just as happened to my wife, yours will get caught too - and suddenly you're back to home cooked chicken...

[george formby]

I've had food poisoning twice. Not an upset tummy and a couple of wet farts. Horrific vomiting and diarrohea to the point of unconsciousness.

Most unpleasant.

It's the biological equivalent of a toilet brush and bleach.

My buzz word for food is provenance. I like to know where my food comes from, as much as possible. Not fanatical about it.

[GazzaH]

... so, yes, it is not a joke. Luckily for most KBers, a few days on the bog are just a few days not biking, a rotten hardship maybe but hardly terminal (in most cases). Some people aren't so lucky lucky lucky: especially if they are already weak and infirm, a dose of Campylobacter, Salmonella, E. coli or whatever could be the final nail in the coffin.

It's not just the cooking temperature that matters. Given enough food (doh!), most food poisoning bacteria multiply (double in maybe 60 mins, then double again, then again ...) quite happily at room temperature, quicker still at body temperature, all the while pumping out their nasty toxins.

So, it's A Jolly Good Idea to keep raw meat chilled on the way back from the "super"market in a coolbag. Put a couple of deep-frozen blue blocks in yer back-box and don't hang around on a hot day. Park in the shade.

When you get home, leap lithely off the bike and pop your meat in the fridge or freezer smartly. Oh and click the "super"cool button, especially if you have loaded up the fridge with a stack of slightly-warm produce.

[I used to do science on the little buggers. I know my way around a Petri dish.]

[Voltaire]

I've had food poisoning twice. Not an upset tummy and a couple of wet farts. Horrific vomiting and diarrohea to the point of unconsciousness.

Most unpleasant.

It's the biological equivalent of a toilet brush and bleach.

My buzz word for food is provenance. I like to know where my food comes from, as much as possible. Not fanatical about it.

I was in Greece once and got invited to a beach BBQ and had some fish.Next day I had never been so sick before or since.

Both ends for a few days, not nice when your on a bike and its 40+ degrees and you have to keep stopping and doing the 'Freedom

Camper" thing....

Was so crook booked an air conditioned cabin for the Greece/Italy crossing....fecking 100 quid, that was like 3 days travel money gone.

Perked up about a week later in South of France but scheesh.....

I think by the time I got back to the UK a couple of weeks later I had lost about 10 kgs.

[granstar]

A lot of it is not the chicken, it can be easily the person cooking it, the prep surfaces, the storage. Wash your hands, then wash them again.
As a kid I worked in a poultry farm to save for a first motorcycle so know the shit that goes on in there prepping birds for sale, not for the fainthearted, poor birds.
Then with tradecert both as a butcher and Food Hygiene i'm a bit of a fussy bugger with any food. Outdoor cooked meals also I would avoid chicken in less certain it is cooked right, as for eggs they give me the shits anyway. Had food poisoning once with a lot of vomiting, shitting, bad headaches and many days off work, took me a few years before I could touch straight Jim Beam again.

https://www.mpi.govt.nz/food-safety/food-safety-for-consumers/tips-for-food-safety/

[husaberg]

i eat steak blue and it (arguably) hasn't caused me any brain damage.

i do so like it when it's moist in the middle.

and just to really derail my own thread, hormones! vaccines! and antibiotics! in the foodchain. also not good. but surely if they all worked... there wouldn't be sick chickens.

That's because Steak poses very little risk as all the bacteria is on the outer layer.
Chicken is different in that the bacteria can be in the inside, but it is still tasty. But it does require more thorough cooking.

[AllanB]

I had food poisoning from chicken over twenty years ago. It took about 15 years before I'd eat chicken that I had not cooked myself.

Eat it often now - cooked at home.

[Ocean1]

I had food poisoning from chicken over twenty years ago. It took about 15 years before I'd eat chicken that I had not cooked myself.

Eat it often now - cooked at home.

Similar. I got a dose of camphylobacter maybe 12 years ago, stuck at home for about 5 days with symptoms gradually decreasing over a couple of weeks. Funny thing is, for years after that every time I tried chicken the symptoms would reoccur. As far as I'm aware there's no adequate pathological explanation.

[Grumph]

Similar. I got a dose of camphylobacter maybe 12 years ago, stuck at home for about 5 days with symptoms gradually decreasing over a couple of weeks. Funny thing is, for years after that every time I tried chicken the symptoms would reoccur. As far as I'm aware there's no adequate pathological explanation.

I think Pavlov sorted that out...

[GazzaH]

Dehydration can be severe, for obvious reasons, and leads to or worsens other symptoms such as cramps, gut-ache and headache.

Rehydration helps though - not beer, not lashings of warm tea, definitely not that expensive blue water in a squeezy bottle with a nipple.

Dissolve 6 level teaspoons of sugar plus 1/2 level teaspoon of salt in a litre of clean water (recently boiled water is good as it is relatively sterile and the warmth helps the sugar and salt dissolve). If in doubt, use less sugar and especially less salt, or more water.

Try to replace the fluids you are losing, roughly volume-for-volume.

It works at the gym too, or on a long summer day's ride in the leathers.

[eldog]

Food prep by ‘supermarkets’ can be interesting subject. I only know from hearsay.... OMG.

all down to people and how they prep and cook food.

seen a restaurant deliver a chicken “cooked” with the blood still running out of it.
a table of 20+ people almost left immediately. we never returned.

the odd chuck now and then helps tighten those muscles you never knew you had.

well done is my standard, but have enjoyed blue steak on the odd occasion.
depends on cut and how it’s handled & cooked.

[Ocean1]

I think Pavlov sorted that out...

Oh aye, not unaware of the possibility. But it tended to happen only if I'd eaten a certain quantity. Just weird.

[Honest Andy]

I think Pavlov sorted that out...

By feeding the chicken to the dog...?:msn-wink:

[granstar]

Oh yeah, for .... next time you let go in yer visor down helmet

https://www.youtube.com/watch?v=NVXukm1lNOs

Do remember to watch for food assistants prepping food at your chicken deli, avoid at any sign of a sniffle.

[Swoop]

Chickens are good people.
A little insulting to the French, but "meh".

There's a conspiracy, I'm just not sure what it is yet.
Our regular supplier will be walking past soon with an entire boxload of options to choose from.
Take your pick. Perhaps a middle eastern bunch of people?

[Akzle]

Dehydration can be severe, for obvious reasons, and leads to or worsens other symptoms such as cramps, gut-ache and headache.

Rehydration helps though - not beer, not lashings of warm tea, definitely not that expensive blue water in a squeezy bottle with a nipple.

Dissolve 6 level teaspoons of sugar plus 1/2 level teaspoon of salt in a litre of clean water (recently boiled water is good as it is relatively sterile and the warmth helps the sugar and salt dissolve). If in doubt, use less sugar and especially less salt, or more water.

Try to replace the fluids you are losing, roughly volume-for-volume.

It works at the gym too, or on a long summer day's ride in the leathers.

err, whilst a spoon full of sugar help the medicine go down, it tends to feed the disease, before your body, and being about the shortest chain carbohydrate it isn't all that good for your body anyway.

electrolyte, is what you want. sodium bicarbonate. salt (sodium chloride) can help, but too much ends up diuretic and counter productive. trace minerals too, magnesium and zinc especially

apparently eating clay is good too. presumably one of the sodium ones like bentonite.

[HenryDorsetCase]

A

It's a bit sad that TV is riddled with reality cooking programs (mainly shite) but the ability of the proles to cook is actually getting worse.

indeed. I am a big fan of roasting le chicken on the barbecue. We dont buy supermarket meat because we have an award winning butcher five minutes walk away.

Here is a roast chicken that looks like an ad for roast chicken.

[Bass]

My time in the meat industry was enlightening. Specifically, how prolific the bugs are.
For bug tests on the end of the killing line (arguably as clean as it will ever be after a knife going in), 100,000 bugs per square centimetre was good quality - reject was 1 million.

[eldog]

apparently eating clay is good too. presumably one of the sodium ones like bentonite.

Had all the stock of bentonite grease in the country recently. Didn't know know about it contained sodium..

I wouldn't eat the grease though.

[Akzle]

Had all the stock of bentonite grease in the country recently. Didn't know know about it contained sodium..

I wouldn't eat the grease though.

https://en.wikipedia.org/wiki/Bentonite

huh, reading through that, perhaps calcium bentonite. something to do with evil having positive ions, calcium bentonite, being negatively charged binds the evil and excretes it.

down the page it mentions it's a bulk laxative, so, errr...

grease you say?
gimmie some, for science.

[Akzle]

link at bottom of wikipedia:

https://en.wikipedia.org/wiki/Medicinal_clay

[Akzle]

and THAT link would suggest kaolinite.

[george formby]

indeed. I am a big fan of roasting le chicken on the barbecue. We dont buy supermarket meat because we have an award winning butcher five minutes walk away.

Here is a roast chicken that looks like an ad for roast chicken.

A real bbq, too! I applaud your efforts. My chook is usually spatchcocked. If you put water into your tray rather than kitty litter it helps to crisp the chicken skin and you can have herbs floating around in it to make you salivate more as it cooks.

Be careful with those pre-formed briquettes. Quite a few of them contain coal.

Top job that man, you must have a palate.

You obviously love your grill rack... As Bernard Matthews used to say, bootiful.

[GazzaH]

err, whilst a spoon full of sugar help the medicine go down, it tends to feed the disease, before your body, and being about the shortest chain carbohydrate it isn't all that good for your body anyway.

electrolyte, is what you want. sodium bicarbonate. salt (sodium chloride) can help, but too much ends up diuretic and counter productive. trace minerals too, magnesium and zinc especially

apparently eating clay is good too. presumably one of the sodium ones like bentonite.

Nah. Sugar is needed to get the salt into the gut cells, which then draws the water in, and Bob's yer uncle.

Simple oral rehydration therapy (https://en.wikipedia.org/wiki/Oral_rehydration_therapy) saves a huge number of lives in the third world, using basic readily-available measures (such as the iconic glass Coke bottle) and supplies. It works in NZ too.

Add a mashed up banana for potassium and flavour if you like. Provided the sickness and diarrhoea calms down within a day or two, you'll be fine on the usual 'balanced diet' (fries on one side of the plate, burger on the other).

[Honest Andy]

Be careful with those pre-formed briquettes. Quite a few of them contain coal.

Really? I never considered the possibility. How do you (I) tell? Is it still a problem if you've got them real ashy before cooking? (they're not properly hot till then anyway). I almost always use briquettes, 'cos they don't fall out of the chimney-starter

My favourite thing to do isn't chicken, it's lamb flaps, closely followed by xmas ham. mmmmm....

[cc rider]

... yes, I've warned her of the risks.

Both of us are currently recovering from her last error of judgement. But she'll do it again....So you'll be cooking the chook in the future Grumph? You are a good man. :2thumbsup

[Grumph]

So you'll be cooking the chook in the future Grumph? You are a good man. :2thumbsup

Thank you...Not enough knew that, LOL. Yes, I'd be cooking it. I'm a better cook than 'er anyway. She only buys supermarket chicken to avoid cooking it herself as she likes chicken more than I do. I'd live on beef given a choice.

[george formby]

Really? I never considered the possibility. How do you (I) tell? Is it still a problem if you've got them real ashy before cooking? (they're not properly hot till then anyway). I almost always use briquettes, 'cos they don't fall out of the chimney-starter

My favourite thing to do isn't chicken, it's lamb flaps, closely followed by xmas ham. mmmmm....

Ones with coal in burn sootier and you can smell it. Dirty exhaust smell. They soot up the bbq noticeaby, too. Dirty smoke is a give away, too.

I would think that when the coals are white most of the noxious stuff has gone.

I only use South African or Aussie charcoal, not the Chinese stuff in the plain white bags. I'm still a bit skeptical of some of the Aussie stuff, a few bags of natural I've used look like it's made from planks which makes me think of treated timber. I may just be overthinking it..

Beef cheeks and mammoth pork hocks......

[Akzle]

https://wikihow.com/Make-Charcoal

not hard, my recommendation would be to punch a single hole in the top of your drum (/paint can, if doing small bits), it will flare off, (you can reclaim this with plumbing - it's methanol. just don't let the police know you've got it because it's illegal without paperwork.) once it stops flaring it's done. cover the hole and cool slowly.

lots charcoal. cheap. and an excuse to bonfire and beer.

[Ocean1]

A real bbq, too! I applaud your efforts. My chook is usually spatchcocked. If you put water into your tray rather than kitty litter it helps to crisp the chicken skin and you can have herbs floating around in it to make you salivate more as it cooks.

Be careful with those pre-formed briquettes. Quite a few of them contain coal.

Top job that man, you must have a palate.

You obviously love your grill rack... As Bernard Matthews used to say, bootiful.

A friend does the beer can in a chicken thing. In his case it’s on a rotisserie device with the skewer through the can and everything. Good results, although I suspect a lot of that’s down to the charcoal and various fruit tree prunings.

[george formby]

A friend does the beer can in a chicken thing. In his case it’s on a rotisserie device with the skewer through the can and everything. Good results, although I suspect a lot of that’s down to the charcoal and various fruit tree prunings.

Yeah, I use plum, Tii Tree or oak from red wine barrels on my coals. Often throw in rosemary, thyme or sage, too. This thread is making me hungry. I feel a trip to the butchers coming on.

When I first heard of the beer can recipe it stated that the chicken was cooked when the can exploded....... I prefer the open can idea TBH.

[eldog]

https://en.wikipedia.org/wiki/Bentonite

huh, reading through that, perhaps calcium bentonite. something to do with evil having positive ions, calcium bentonite, being negatively charged binds the evil and excretes it.

down the page it mentions it's a bulk laxative, so, errr...

grease you say?
gimmie some, for science.

In a couple of weeks I expect I will be getting more
I maybe able to send you some, then. Or ride up and give it to you, the grease that is.

Hard to get off skin, clothes etc.
Didn't know it bentonite was carcinogenic.
As a grease mix it wouldn't matter, l guess.

[granstar]

When I first heard of the beer can recipe it stated that the chicken was cooked when the can exploded....... I prefer the open can idea TBH.

Aluminium, won't that poison you?

Apple is good for light flavour, one I like is Pohutakawa chips for chicken/ hot smoked fish which I do a lot. With all these I find to watch the added flavours don't over power the proteins natural flavour.
Often manuka can be a bit strong, albeit nice, whatever floats yer boat.

I do my outdoor cooked chicks in a Dutch Oven with charcoals as the heat source, they fall off the bone.


Yer "Popcorn Chicken"...recipe...

Find a large chicken, bigger the better. Wash insides well and pat dry. Stuff cavity with pop corn.
Add herbs and spices if ya loike?
Place it carefully onto microwave plate, place in microwave. Turn it on and wait.
When it explodes...it is done.

O.K nicked from a web site abridged the gist of alloy believe it or not, I guess it is debunked?

" Beyond cookware, aluminum is naturally found in rocks, minerals, clay and soil -- which is how it ends up in the plants we eat. It is also added to many processed foods. Disease Control and Prevention (CDC) estimates the average adult consumes 7 to 9 mg of aluminum daily from foods, not including the amount that can leach into food by cooking with aluminum pots or pans. In addition, aluminum is added to many consumer goods, including some antacids, buffered aspirin, toothpaste, nasal spray and some cosmetics. As much as 100 to 200 mg aluminum is found in some antacid tablets, for example.
The amount of this metal that leaches into food from aluminum cookware and utensils depends on a variety of factors. Acidic foods, such as tomato sauce, cause more aluminum to leach from this cookware compared to the effects of lower-acid foods, such as chicken or meat. Prolonged food contact with this metal -- such as longer cooking also increases the amount that seeps into the food. A study published in the September 1985 issue of “Journal of Food Protection” estimated food contact with aluminum pans or foil can add an average of 3.5 mg aluminum to the daily diet, an amount the study considered insufficient to constitute a health hazard.
The body derives no benefits from aluminum, which can be inhaled, ingested or absorbed through the skin. However, aluminum is very poorly absorbed, making oral intake from cookware or foods less concerning. A report published in the February 2001 issue of “Regulatory Toxicology and Pharmacology” notes that less than 1 percent of ingested aluminum gets into the blood, most of which is excreted in the urine. However, people with severe kidney disease can retain higher amounts of aluminum in their bodies, which can lead to dementia, anemia or bone disease.
Aluminum and Alzheimer's Disease
In the 1960’s, when aluminum was initially suspected to be a causative agent in Alzheimer’s disease, concerns arose about the safety of using aluminum cookware. While this safety issue has not been fully resolved, dietary aluminum is no longer a major suspect in this disease.
Precautions
While aluminum cookware may not pose health concerns, it’s probably best to stick with cooking low-acid foods in these pots and pans. Other cookware options include glass, stainless steel, modern enamel and cast-iron."

[george formby]

That was some info....


IIRC aluminium is a cumulative toxin. A lot of people are allergic to it, my G/F for one.

I actually like aluminium pans, they conduct heat well and evenly, often outperforming expensive laminated base steel pans.

Thing is, the metal does not like acid, alkali or salt. If any of those are in contact with it and heat + liquid is applied it will react. Ever had something in the oven covered in foil and when you pull it out the foil is full of holes? That's the reaction. Ali pans don't like steel utensils, either. The steel will grind ali into your food.

If I'm using tin foil for roasting I always put a layer of baking paper on first to prevent contact from the foil.

As for sticking a can of lager up a chickens date, it's a waste of beer IMHO, a novelty along the lines of cam cover cooking. Much rather stuff it full of rooster booster with a bit of smoky bacon and some garlic.

I have soaked chickens in red wine for 2 days. Left me a bit underwhelmed. Just as well the wine was cheep.

I feel like not too many on kb are being put off chicken tonight.

My G/F falls off the bone if I give her a Dutch oven.

[Akzle]

In a couple of weeks I expect I will be getting more
I maybe able to send you some, then. Or ride up and give it to you, the grease that is.

Hard to get off skin, clothes etc.
Didn't know it bentonite was carcinogenic.
As a grease mix it wouldn't matter, l guess.

i skim-read it's benefits as a grease. not sure I have any application for it.
everything is carcinogenic if you live long enough.



Aluminium, won't that poison you?
no.
apparently aluminium oxide is one of the most abundant things on earth's surface (i say apparently because i was told and haven't fact-checked) and foundry workers, even with measurably elevated levels in their blood/piss/whatever, suffer none of the ill effects, nor have higher incidences of alzheimers than the GP.


Apple is good for light flavour, one I like is Pohutakawa chips for chicken/ hot smoked fish which I do a lot. With all these I find to watch the added flavours don't over power the proteins natural flavour.
Often manuka can be a bit strong, albeit nice, whatever floats yer boat.

I do my outdoor cooked chicks in a Dutch Oven with charcoals as the heat source, they fall off the bone.

1) cold-smoke with your manuka for all the flavour and none of the sting.
I've been known to do chicken, goat and possum in the stainless-box, with dry manuka sawdust (run sunflower oil in your chainsaw) to good effect.
a pre-marinade helps, and even put a water-dish in to keep moisture up, or burn cooler.

B) dutch ovens are for professional manly-men. :niceone:
don't know i've ever done a chicken in one. mostly pork, venison and beef boil-ups.
I did a superling pork, red wine and winter veg thing that lasted about 2 weeks.





IIRC aluminium is a cumulative toxin. A lot of people are allergic to it, my G/F for one.

I actually like aluminium pans, they conduct heat well and evenly, often outperforming expensive laminated base steel pans.

Thing is, the metal does not like acid, alkali or salt. If any of those are in contact with it and heat + liquid is applied it will react. Ever had something in the oven covered in foil and when you pull it out the foil is full of holes? That's the reaction. Ali pans don't like steel utensils, either. The steel will grind ali into your food.

If I'm using tin foil for roasting I always put a layer of baking paper on first to prevent contact from the foil.

As for sticking a can of lager up a chickens date, it's a waste of beer IMHO, a novelty along the lines of cam cover cooking. Much rather stuff it full of rooster booster with a bit of smoky bacon and some garlic.

I have soaked chickens in red wine for 2 days. Left me a bit underwhelmed. Just as well the wine was cheep.

I feel like not too many on kb are being put off chicken tonight.

i don't worry about it. but i don't use it much oither.
i have a choice of cast, heavy stainless, ally, teflon-coated-ally and copper-bottom-stainless pots n pans. depending on what i'm doing. but heavy stainless is my go-to.

much of the teflon has scraped off some of my older ally ones (wasn't me), which can't do much for health. but they're usually coated in lard anyway.


My G/F falls off the bone if I give her a Dutch oven.

rbgfiafp.

[eldog]

https://wikihow.com/Make-Charcoal

not hard, my recommendation would be to punch a single hole in the top of your drum (/paint can, if doing small bits), it will flare off, (you can reclaim this with plumbing - it's methanol. just don't let the police know you've got it because it's illegal without paperwork.) once it stops flaring it's done. cover the hole and cool slowly.

lots charcoal. cheap. and an excuse to bonfire and beer.

learnt something new today :)

5th November a time to remember
gunpowder, fire and pot?

I always thought it was just a form of coal, dug from the ground.

[Akzle]

learnt something new today :)

5th November a time to remember
gunpowder, fire and pot?

I always thought it was just a form of coal, dug from the ground.

shit no. coal is a different beastie all together. made from long-dead plantshit.
charcoal is made from recently-dead-and-mostly-burned plantshit. (can also be made from any other carbon-based organic matter, bones, ie)

[granstar]

That was some info....


IIRC aluminium is a cumulative toxin. A lot of people are allergic to it, my G/F for one.

I actually like aluminium pans, they conduct heat well and evenly, often outperforming expensive laminated base steel pans.

Thing is, the metal does not like acid, alkali or salt.

layer of baking paper on first to prevent contact from the foil.

As for sticking a can of lager up a chickens date, it's a waste of beer.

Stuff full of rooster booster with a bit of smoky bacon and some garlic.

I have soaked chickens in red wine for 2 days. Left me a bit underwhelmed.

I feel like not too many on kb are being put off chicken tonight.

My G/F falls off the bone if I give her a Dutch oven.

1/ true
2/ keeps meat moist too
3/ bread stuffing, bacon, garlic, lemon.
4/ Brown sugar/ salt water (basically a brine) for couple days in fridge tenderises. try port wine.
5/ Try KFC, that should do it.
6/ :killingme:killingme without consumption of anything foul..er fowl.

[granstar]

no.
apparently aluminium oxide is one of the most abundant things on earth's surface.



1) cold-smoke with your manuka for all the flavour and none of the sting.
I've been known to do chicken, goat and possum in the stainless-box, with dry manuka sawdust


B) dutch ovens are for professional manly-men. :niceone:
don't know i've ever done a chicken in one. mostly pork, venison and beef boil-ups.
I did a superling pork, red wine and winter veg thing that lasted about 2 weeks.


i have a choice of cast.


rbgfiafp.

A/ Must be me but canned beer is shite compared to bottled.
1/ I use hot smoker which is an old fridge, trouble with stainless box types is meat is too close to meat and over smokes it. I have a s/s with an extension box, but prefer the old fridge. Cold smoke is great if you have the time, did hams and bacon in the butcher shop with that method.

B/ Trouble is when I dutch oven cook the food all disappears rather quickly the same night. Legs lamb and pork roasts popular.


2/ Cast my preference especially for cooking steaks.

[russd7]

B/ Trouble is when I dutch oven cook the food all disappears rather quickly the same night. Legs lamb and pork roasts popular.

yeah, tell me about it, can't keep the others away long enough for me to have a good feed :clap:

always good. meat just falls off the bone and is always tasty.
oysters this weekend but not dutch oven style, may have to do a beer batter mmmmm

[granstar]

https://wikihow.com/Make-Charcoal

just don't let the police know you've got it because it's illegal without paperwork.) once it stops flaring it's done. cover the hole and cool slowly.

lots charcoal. cheap. and an excuse to bonfire and beer.

I always start with the paperwork unless doing #2's. Yeah ya don't want the Popo or Fire chaps there, they tend to stand all over your garden.
Any excuse for an outdoor cooked meal with beer chasers is a goody :cool:

[granstar]

yeah, tell me about it, can't keep the others away long enough for me to have a good feed :clap:

always good. meat just falls off the bone and is always tasty.
oysters this weekend but not dutch oven style, may have to do a beer batter mmmmm


After a good feed oysters, beers, and a chance a few whisky's i'm sure a dutch oven could be arranged, but as has been stated it may affect the meat falling off the bone :eek5:

[Akzle]

A/ Must be me but canned beer is shite compared to bottled.
1/ I use hot smoker which is an old fridge, trouble with stainless box types is meat is too close to meat and over smokes it. I have a s/s with an extension box, but prefer the old fridge. Cold smoke is great if you have the time, did hams and bacon in the butcher shop with that method.

B/ Trouble is when I dutch oven cook the food all disappears rather quickly the same night. Legs lamb and pork roasts popular.


2/ Cast my preference especially for cooking steaks.

rbgfiafp.

42> depends on the steak. a dino t-bone i'll go in cast. veal eye gets seared both sides on fat stainless plate, rare blue.
sirloins get the char grill (usually manuka-totara because that's what i kill most of) to medium rare.
c) shite beer is shite all day long, cans or bottles. there was the old NZ glass co, "glass delivers the taste"
i've had good canned beer and shit bottled beer, so the jury is out on that one.
q: invite less hungry people.

[granstar]

rbgfiafp.

42> depends on the steak. a dino t-bone i'll go in cast. veal eye gets seared both sides on fat stainless plate, rare blue.
sirloins get the char grill (usually manuka-totara because that's what i kill most of) to medium rare.
c) shite beer is shite all day long, cans or bottles. there was the old NZ glass co, "glass delivers the taste"
i've had good canned beer and shit bottled beer, so the jury is out on that one.
q: invite less hungry people.

tyfta...YES :laugh:

[awayatc]

I've cooked a LOT of chickens, never once got sick from my own cooking.


Maybe you yourself didn't ......