When Is A Chicken Not A Chicken? When it's a City Chicken!

[maytagbear]

I agree with PeteK

There is a time and place for everything, and I believe you have been rude in this thread, Erik.

I agree that many aspects of factory farming are disturbing at best, however I also believe that we have the right to refrain from comment. Furthermore, it appears as though you were attacking Kevin's post. Kevin is an established member of AutomaticWasher.org, and you are not.

Thank you, and bless your heart!

Lawrence/Maytagbear

 

[applianceguy47]

Nothing against or said about Kevin

If, as the record right here in front of us may show, I had said something about Kevin, or if there had been a misunderstanding, I would offer my full apologies.   However, ...

 

As often happens in our threads here, we get onto other topics that may, or may not, be directly related. 

 

Good for Kevin for sharing his recipe.  If the chicken recipe is made with a free-range chicken, I would taste it, and I'm Vegan.

 

As for some heirarchy?  I don't know what that has to do with anything here.  I certainly don't do that.  I've been a member of this site since the Fall of 2002. Which is long before Kevin or even yourself. ... and when I had the time, I enjoyed spending my time with the wonderful, people here, sometimes under different screen names (because I foolishly misplaced my log-in information).  I think my original screen name was Washertalk.  But, then again, I don't do the hierarchy thing. 

 

 

[westingman123]

Um...

With all due respect, it's a recipe for pork and/or veal. Please don't take this to be an invitation to villify the treatment of these animals, as well.

I happen to agree with you about the conditions these poor animals have to suffer. I was reared on a small farm, and am familiar with the proper way to raise chickens and other animals.

I respect your decision to be vegan. Please respect our decision to enjoy the recipes and fellowship from Kevin's WONDERFUL postings. There is a time and a place to "educate the masses" and this ain't it.

As has been said, bless your heart. We know it's in the right place.

 

[applianceguy47]

chicken, veal, cute little piggees, steak, bologna, summer sausage, spam, pink slime..... it's all the same stuff to me.  It's meat. 

 

 

Now, if we want to talk about the different tastes, textures, ways of serving,  and nutritional values of vegetables, I could get specific.

 

The concern covers all animals.

 

How can one eat this cute little guys? 

 

 

 

 

[jeffg]

Because they're delicious. You think nature made them so tasty so they wouldn't be eaten as food?

I support the right of vegetarians to not eat meat. I do not support attempts by anyone to make other people feel guilty about their own dietary choices. But since you gave your opinion I'll give mine: vegetarians are the embodiment of cluelessness, the inevitable eventual result of a victim mentality. Many of them consider their very existence as some kind of attack on our planet. Whatever floats your boat etc, just please keep it out of my face.

 

[rp2813]

How can one eat this cute little guys?

Personally I wouldn't.

 

They're too damned small to satisfy this carnivore's appetite.

 

[tolivac]

Baby livestock-you have to GROW them first before eating them-thats why there are farms?And--same with "baby" seedling plants-have to GROW those first,before eating them.I eat both things.Of course that cute baby pig is nothing like full grown wild adults-they are large-have VERY sharp rooting and defensive tusks-and they are NOT vegetarians-they eat meat,too-and will charge you-slash your legs and body with their tusks---and eat you!And yes,farm pigs can escape their farm--and turn into the dangerous wild ones.The wild ones are eaten by people,too.You have to hunt them-often at night and in groups of more than one hunter.These animals can be DANGEROUS!!!

 

[rp2813]

We're up to ten clicks on reply #18's check mark.  If that doesn't send a message -- loud and clear -- there's no hope.

 

[58limited]

I made this the other night and it was great! I couldn't find mushroom bouillon cubes so I used beef bouillon cubes and I had to make my own seasoned flour - none of the stores had anything labeled as such, but when I got home I looked at the ingredients of Fryin' Magic and it looks to be about the same as the fish fry batter mix the stores here carry.

 

I served it over Irish-style mashed potatoes, The "Polish" gravy was great with the potatoes.

 

[donprohel]

@ Lawrence/Maytagbear

"Kevin is an established member of AutomaticWasher.org, and you are not"

Have I to consider myself a "non established member" and hence less entitled to (politely) express my opinion? Or am I just a second-class member? Am I entitled to human rights?

Have I to assume that we are all members, but some of us are more members that the others?

That sentence involves everyone: not just the person it was addressed to.

 

[maytagbear]

Ah-

All said and done,....Erik was not polite in many persons' opinions, not just mine.

I refer to the check marks given to certain other posters, questioning Erik's motives in posting what he did post. And next to my comment, as well.

I will admit that Erik is a long term member under a new user name. However, I still believe that his posts in this thread were inappropriate at best, and veiled hostility at worst.

Some may not believe it/me, but I always try to be civil in my postings, and often, if I cannot say anything to advance the conversation, I don't say anything.

Lawrence/Maytagbear

 

[rickr]

I remember my mother making this once in awhile. I had forgotten all about it. It used to come from the store as a "kit" with the wooden sticks right in the package with the meat scraps. It was tasty, as I recall. I think I will try making this sometime, just for fun. Thanks Kevin!

 

[rp2813]

@ donprohel

If I may take the liberty, I think you're missing the point Lawrence was making.  It was not an assertion that long time members have a higher status here than recent ones.  

 

This has everything to do with proper blogging manners and showing some respect.  In situations where a member is relatively new (this includes people who have left the site for a while and then returned) and willfully disrupts a thread by calling out the OP on its subject matter, he's not off to a very good start with (re)establishing his reputation. 

 

In case you and others haven't noticed, a new member who went by the handle "Iowegian" recently got himself 86'd after posting many rude, authoritarian, caustic and condescending remarks, most of them statements he was entirely unqualified to make, and finally leaping over the line by making a gay slur.   I'm sure he never saw his demise coming.

 

Take a look at the profile statement of the member under fire here.  He unapologetically warns about his tendency to make opinionated posts.  Translation:  Bring it on bitches, cuz I'm gonna say what I wanna say, so piss off.  Clearly, the objections posted above did not even register.  They only served as prompts for this blockhead to put up another post along the same lines as his first one and throw gas on the fire.  If you consider him a victim, that's your perception, but you most assuredly don't have much company.

 

There is this concept known as common courtesy.  Social clods who don't practice it are bound to face repercussions at some point.

 

[nmassman44]

First of all great recipe Kevin and I am going to make this but I don't care for mushroom soup so methinks I might try cream of chicken soup and see how it goes. And hopefully I can find the stewing pork.
I had no idea of the unneeded drama on this thread. If one is vegan then what the hell are you thinking about commenting on a thread like this? If you don't eat meat then that's your thing, just remember one thing that plants are living as well. I had no idea that pain in the ass Iowegian is gone from here. Won't miss him.

 

[kevin313]

Thanks to those of you who made supportive comments - just wanted to share a recipe - I didn't mean to start a debate!

DAVID - so glad that you made this! I love how you mixed the "Irish" potatoes with the "Polish" gravy! Talk about fusion cooking!

MIKE - someone else asked me about using something other than cream of mushroom soup. Cream of chicken would be a good alternative. Let me know how it comes out!

Thanks to all!

 

[xraytech]

I bought the pork/veal city chicken kits at the store to make this today, looked for mushroom bullion and it wasn't carried, but I did find mushroom base that I'll use instead.

As an alternate for mushroom soup may I suggest cream of celery or cream of onion.

 

[58limited]

"<a name="start_43814.645268">I love how you mixed the "Irish" potatoes with the "Polish" gravy! Talk about fusion cooking!"</a>

 

And it was Goooood too. I'm going to order some mushroom buoillon online and see if it tastes very different.

 

[nmassman44]

I was thinking if I can't find stewing pork , what cut could of pork could I use in place? I don't think I ever saw stewing pork never mind hear about it. I am going to see what I can find tomorrow.

Kevin I made your apple pie recipe today...it's my go to recipe for apple pie. I got a new apple peeler machine from Ocean State Job Lots for $12 ..it's the hand crank type the peels and does a spiral slice and cores it. I can't believe how fast I went thru 7 apples. From start to getting the pie into the oven was 10 mins max. I gave the pie crust an egg wash and sprinkled the sugar over it. Baked to perfection and it was gorgeous coming out. I love your blog and the recipes Kevin and not to mention the videos. I can't tell you how easy you make it all look.

 

[toploader55]

Kevin,

I made your Chocolate Pumpkin Pie today as well as the Chocolate Oatmeal Cookies for the 500th time. Your recipes are Fabulous and I have nothing but complements from them. I always tell my friends they can get them at Calvacade of Food. Planning on the City Chicken exactly as your recipe says. I think I will use Porcini Mushrooms as the boullion may have a tad too much salt for me these days, but however. Sounds, Looks, and Reads Delish. And your Videos are Very Friendly.
As you know (or don't) I've been in the Food Biz for 40 years. Hate 99% of the cooking Shows, (and Fakes) LOL, but you are a Great Teacher. You explain everything and have a calming soothing "Everyone can do this and don't be afraid" tone in your voice. Your teaching skills are very similar to Jaques Pepin. Total Calmness and Assurance in both your voices. (And of All Things, I Love your Ranges especially that Westinghouse that I grew up with in the 60s !!!)

It is a horrible thing to have a "Nudge" upset a thread. This should not have happened to yours, but as in life, things happen.

"To the Gang about the other one"

I was wondering if it was just me as I have found many things of this guys replies as very offensive. I have felt the "zings" and was often scratching my head saying "What the F--k ???" Also felt competition in threads. (A.K.A "Toppers")

I know some of us that go to the "same Church" can say things that are in jest but may be interpreted by others as offensive. I think it goes along with the variety of understanding a spectrum of different humors. But this guy was rude. Especially the Pontificating comment "Just Educating the Masses,). That got my Panties in a wad.
I am very Holistic and as I do disagree with the AMA and a lot of other Crap. I will suggest a thought about something alternative, but will listen and keep my honest opinion to myself until someone asks me.

All that said,,,,

!!! City Chicken!!!

Can't wait to make it.

 

[sudsmaster]

OK, I have to confess whenever I see this thread title I'm reminded of the South Park episode that featured the Chinese restaurant, "City Wok". Except that the eatery's owner had a pronounced lisp and it wound up sounding like "Shitty Wok". Typical juvenile South Park humor.