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

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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
 
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!
 
@ 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.
 
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.
 
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!
 
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.
 
"<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.
 
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.
 
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.
 
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.
 
Me too, Sudsmaster. The South Park boys would call the City Wok and ask about the menu items, each called "City....". Very juvenile humor but actually one of South Park's cleaner episodes. I usually don't watch the show and have only seen a handful of episodes- they tend to go overboard.
 
MIKE - If you can't find stewing pork, you can use cubes of pork cut from pork shoulder/butt - about 1 inch cubes will work fine.

I agree with Sam - cream of onion or cream of celery would also make good alternatives for the gravy.

EDDIE - thank you. The chocolate pumpkin pie making is on overtime during the holiday season! Everyone seems to enjoy the chocolate twist on the pie. I think the porcini mushrooms in the city chicken sounds dee-lish! I love mushroom anything! Thanks again!
 
Well I ended up buying boneless country style pork ribs so I will give it a go and see what happens. I could not find that fry magic but I did buy Kentucky Kernel seasoned flour. That mix is very tasty.
 
City Chicken

I want to thank and honor so many of you here who took time to express to Kevin how much we have come to appreciate not only his recipes but the kind and open man he is. I look forward each installment and giggle inside at the fun way Ralph and Kevin honor each other with their video installments. I too would echo the praise for Ralph, his concise and easy style of teaching and the great recipes he shares. Its almost too bad the detractors don't take make it to the "rinse" cycle in their sojourn at AWorg. They would find some of the greatest human beings who ever walked this earth. Thank you Kevin, thank you Robert and thank you each one who stood up to everything that makes us who we are.
 
Kelly - thanks for the love. I feel the same about the wonderful parts of life that you and others on AW share...it's beautiful. Hugs to you - Kevin (& Ralph!!)
 
Little Screen, Little Mind

I really should stop trying to post from the phone. The screen is so obscured by the keys I can't proof what I type. Ralph is equal but different in his contributions yet it is Kevin who gets the strokes for clear and concise teaching and its Ralph who captures it all on video with the clarifying questions. Love and Merry Christmas to you both.
 
I'm glad this thread is getting so many views.  It is good for Kevin's cooking.  He does an EXCELLENT job. 

 

...and as was never said here, or anywhere else, that is anything negative about Kevin, by myself.

 

Sometimes in life, when your concerned and want to share your concern, you need to rock the boat a bit. 

 

For the small handful of poeple who voiced their discomfort, its most likely because it is something you already know, but maybe didn't want to deal with.  Otherwise, why be so vocal.  I've said nothing about anyone in particular here.  And there are many more people who have successfully read this thread, and weren't bothered to remark.

We are all responsible for how we react to our own feelings.  No one is on this Earth to make us feel a certain way.  I don't write the rules of life.

 

As for other people whom have come and gone.  There is a variety of people here, some of which have social issues.  I've had my own fair share in years past.  I've never been kicked out of AW.org by Robert.  For me it was just a matter of misplacing my password and being too busy.  Collectively, I've probably posted (in actual numbers)  approx. 2000 posts.  And, I have not received ONE email from anyone complaning.   

 

You know, the reason I express my concern is because diet affects our ability to function clearly.  I used to have issues with anger and found that a healthy diet helps me stay younger, and maintain a good positive attitude toward life. 

 

Did you know that most food borne illnesses are from meat products?  Look at how much they had to treat pink slime in order to make it 'salvageable'.

 

And as for animals that are willing to maul and eat humans.  I can't say that that has ever happened to me.  It is true though, if you corner an animal, it will attack.   Even a mouse will do that.  That is natural animal instict.  And what are humans doing to these animals?  Could you blame them if they acted that way?

 

If watching the videos on factory farming makes you uncomfortable, that shows your human, and not a savage.  Thats a good thing.

I can't even get through more than a minute of the disgusting scenes.  I have to turn it off. 

 

I've never been a big meat eater, but I would get a pound of Virginia deli ham once a month, and bacon for pizza.  Sometimes a small amount of turkey, rarely some pork chops. 

After I saw how they were raising pigs.  I cut off buying right there, after all those years.  And no regrets.

And then the chicken thing a few years later, I was equally disgusted.  I never ate many eggs, but I would buy some chicken.  No way now.

 

And there are so many better, low cholesterol alternatives.  Such as eating a variety of nuts to supplement protein.

 

Yes, there is a texture to some kinds of meat.  I admit I miss that, but I have tasted some very good vegie burgers.

 

And did you know that it requires so much more energy to process animals into food, vs fresh garden vegetables that one can literally grow in their yard, pick, and eat off the vine.  You can't do that with meat.

 

You know what really lures me is smell.  Just today I was out and the smell of some Bar-B-Q was traveling into the store I was at.  What is it about that smell?

But it is just the smell.  I don't need the "food" its attach with and the high cholesterol.  Self control.  And the smell doesn't cost anything, or require any work to prepare.

 

What amazes me is how much meat gets its taste from vegetables.  Ketchup, onions, mustard, potatoes. carrots, peas,... etc.   Most people don't eat meat- bare.  Its the vegies that make the taste. 

 

Anyway, you wonder, Why does he bother.  Because I care, and its good for my peace of mind to share.  I enjoy this forum.  We are such a limited sized group here.  I know that there are some of us that suffer from various issues and a healthy diet does help people to stay healthy.   Most poeple here try and do the best with good intentions so I would expect that your a forum of people that would appreciate such information.  Actually wanting things to be good. 

 

Sometimes, we learn that things that once were considered good and the best, aren't any more.  Making the transition can be difficult. 

 

Microwaves aren't good to use.  Top loading washers aren't efficient or as affective as frontloaders. These are some things I've learned.  And perhaps some people were told years ago that smoking was good for you.  Or that drinking alcohol was desirable. Not some much.

 

Talking about things and learning new ways doesn't have to require getting rid of, or cursing out past memories, or feeling bad about ourselves because we once did something, that we now see was not desirable. 

 

Oh, besides that, I get a free toaster oven for everyone I sign up to the Vegan club, so..... 

oh wait a minute, that sweepstakes has ended.  darn-it.  

 

Oh,   fine,  forget everything I've said.  Eat the meat.

 

Oh, and yes RP-Ralphie, its hopeless.   Like a case of raging roids, or an infestation of cockroaches, I come back with a vengenance.  And you in particular should be concerned, we're almost neighbors.  boo-hooo....  be ber-wee, ber-wee scare-t my friend.   booooo..

 

 

 
 
Uh, Excuse Me, Eric:

You may think you were "rocking the boat a bit," presenting an alternate viewpoint, but what you were really doing was crashing a thread where friends were sharing something mutually pleasurable and bringing it to a complete halt with some of the most appalling online rudeness I've ever had the displeasure to witness.

The next time you're sitting down to a comfy vegan dinner with friends, imagine that someone highly committed to the idea of eating meat brings in a bloody rare rib roast, puts the bleeding thing in the middle of your table and proceeds to lecture all of you about how dimwitted you are to be eating what you're eating.

You were THAT discourteous. How thick is your hide to be answering people the way you have here?

Grrh!
 
And, I have not received ONE email from anyone complaning.

Erik, you might not have gotten any emails of complaint about your postings but I am getting a ton of them now, not to mention all of the automated emails I get anytime someone marks a post as offensive as has been happening a lot lately. My patients is starting to run thin now.

We all love Kevin's cooking posts and videos and I don't EVER want to see one of his cooking posts purposely degraded unnecessarily with controversy again. Your issue with meat is Dirty Laundry topic, not a Super Forum Topic. In the future if you feel you can't help yourself you can start a new topic in DL to discuss your opinion if it is not directly related to the topic at hand or if it can be taken as even remotely controversial.

Thank you.
 
This is so good I'm making it again today. I'm juggling several projects at once and I forgot to brown the kabobs in a skillet, but I think it'll turn out OK. I'm really irritated with myself for forgetting this step, but the kabobs are already covered in Polish Gravy. Browning in a cast iron skillet just makes things better - to me, anyway.
 
When I lived in Chicago I went to a few Polish weddings. They were pretty wild affairs! And let it be said that EVERYBODY has a good time.

These were sometimes held in a large room at the back of a tavern somewhere or maybe in a banquet hall in the Catholic Church complex. Sure enough usually chicken, polish sausage and potatoes or cabbage was served. Once I even saw Liver Dumpling Soup at a wedding, and that's German!

Kevin, we too love your recipe videos. You throw in just the right amount of silliness to keep it interesting. Your comments are usually hilarious. And this is a compliment! Keep up the good work.
 
Kevin,

I made your city chicken recipe for the second time today.
I fixed it at church to provide lunch for my helpers as we set up and prepared for our Good Friday Fish Fry.

I must tell you everyone raved about how delicious it was.

I am considering doing a city chicken dinner there in the near future. I'd much appreciate any tips you have for doing this in quantity.

Thanks,
Sam
 
Sam - thanks for letting me know. I'm glad everyone enjoyed the city chicken...it is a comforting and delicious dish. You're good to reward the volunteers who work hard during the Fish Fry. We have our last one today and they have been a real success this year.

At my parish, St. Josaphat, we have a fundraising dinner every month. This is how it works: each month a family (or two or three families go in together) and "sponsor" the dinner. That means they pay for all the food (even if they don't prepare it themselves - I usually get stuck with that job!). This way all the ticket proceeds ($10 per person) goes to the church. We have been doing this for years with great success.

The most popular dinner every year - it sells out - is the city chicken dinner, which my family has sponsored for years. If you make it - they will come!! I think it would be a great fundraiser for your parish and these are wonderful opportunities for fellowship.

Here's St. Josaphat - standing tall since 1900!

kevin313++3-29-2013-10-02-40.jpg
 
Beautiful

Beautiful church and delicious recipe.  Don't know how I missed this one? Kevin, your recipes and presentations are always welcomed and appreciated by so many as evidenced in this thread.  Sometimes I fail to post my appreciation as often as I should with many of the great threads.  Thanks.  John
 
Jim,
I think the pork that used for city chicken is generally cut from the pork shoulder or "butt." I don't see why you couldn't substitute pork loin or thicker cut pork chops.
 
i hate to tell some of you all...

Whats in my freezer awaiting to be made into a country delicacy!! A whole HOG HEAD!! Now who wants to come eat the souse meat when I get it ready...LOL!
 
Souse...

I used to see that all the time in Baltimore growing up... it looked so gross, but then so did Scrapple, now our favorite breakfast meat - so I bet I'd love it now!! I think it's similar to what the Amish call head cheese.

We just got the Whole Hog - actually 1/2 of a pig, from a local farmer, the freezer is full, and can't wait to turn the chops, butt or loin meat into this City Chicken - yet another delicious, and no doubt thinning, recipe we found here! Thanks Kevin!!
 
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