mitchells Posted January 3 Share Posted January 3 How do Jidori chickens compare with Joyce Farms Chickens? Or D'artagnan's Green Circle Heritage Chickens? ETA: JUst read your post on Sneak's thread. 1 Quote Link to post Share on other sites
joethefoodie Posted January 3 Share Posted January 3 1 hour ago, mitchells said: How do Jidori chickens compare with Joyce Farms Chickens? Or D'artagnan's Green Circle Heritage Chickens? ETA: JUst read your post on Sneak's thread. I do think both Joyce and Jidori are a touch better than D'artagnan's. OMG, now I'd have to do a triple side-by-side-by-side! (And let's not forget fresh LaPera Bros.! Quote Link to post Share on other sites
Evelyn Posted January 3 Share Posted January 3 Add in Fossil Farms too. I am not a chicken fan. But theirs is pretty tasty. Quote Link to post Share on other sites
mitchells Posted January 3 Share Posted January 3 48 minutes ago, Evelyn said: Add in Fossil Farms too. I am not a chicken fan. But theirs is pretty tasty. I have not had one of their chickens yet but their poussin is really good, and I'd say also slightly better than D'artagnans. Grilled semi boneless poussin with Piri Piri from Dave Santos makes for great eating. 1 Quote Link to post Share on other sites
Diancecht Posted January 3 Share Posted January 3 braised chicken with potatoes, anchovies and rosemary Quote Link to post Share on other sites
bloviatrix Posted January 4 Share Posted January 4 Roasted salmon with home made fettuccine. Quote Link to post Share on other sites
voyager Posted January 4 Share Posted January 4 Guinness lamb bone-in stew. Started yesterday, cooled and defatted. Bones not a problem as meat fell off. Quote Link to post Share on other sites
StephanieL Posted January 4 Share Posted January 4 Encina Farms, which started selling at one of the local farmer's markets a few months ago, raises Iberico pigs for fresh meat and charcuterie. We finally cooked the small tenderloin that we've been keeping in the freezer, using Cook's Illustrated's recipe for maple-glazed tenderloin. (The glaze has maple syrup, whole-grain mustard, and a little bourbon.) It was some of the best pork that I've ever had, really "porky" and rich. The glaze made it taste almost like Chinese roast pork. We had plenty of stuffing and roasted vegetables from Christmas, and N made an onion gravy with broth made from Saturday's ham hocks. Elysian Brewing's Night Owl Pumpkin Ale to drink (brewed with spices and both pumpkin and pumpkin seeds); pecan pie for dessert. A very seasonal meal. 1 Quote Link to post Share on other sites
Sneakeater Posted January 4 Share Posted January 4 God that sounds great. Quote Link to post Share on other sites
Diancecht Posted January 4 Share Posted January 4 steak au poivre, steamed broccoli sorry, no pic hubby is now officially on a diet so that means i get to cook all the offal, fennel, beef tongue and other “forbidden” foods i want. lol. Quote Link to post Share on other sites
joethefoodie Posted January 4 Share Posted January 4 Spaghetti with truffle, truffle butter, parmesan. Green salad on the side. Quote Link to post Share on other sites
StephanieL Posted January 4 Share Posted January 4 19 hours ago, Sneakeater said: God that sounds great. It was. 🙂 And there are leftovers. Quote Link to post Share on other sites
small h Posted January 5 Share Posted January 5 I may have reached soup half life. But I was dying for pea soup, and the Pea Soup Anderson's version is so easy. And then a bagel, to use up the cream cheese, but not the salmon. Quote Link to post Share on other sites
joethefoodie Posted January 5 Share Posted January 5 The remainder of that roasted Jidori chicken got picked, the bones (along with some freezer scraps) made some stock. Some was used for... Japanese curry chicken rice. The rice is so good - 2021 crop, freshly milled Koshihikari at The Rice Factory. Served with quick pickled cabbage and cucumbers. Really great to make a batch of the curry roux - the dish comes together quite quickly when that stuff is in the fridge. Quote Link to post Share on other sites
voyager Posted January 6 Share Posted January 6 Inspired by small h's elegant and refined pea soup, I fell under a super-stodge spell and served up split and fresh pea, ham and orzo porridge. Good flavor and I'll certainly sleep tonight. Quote Link to post Share on other sites
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