What did you eat last night for dinner? - Page 1469

She explained it to me over the phone, but I can't remember every detail. She was actually quite zealous about the whole thng. I believe it has something to do with the removal of the ovaries, so the birds don't reach sexual maturity, which has some effect on the flesh of the meat. They also add milk-powder in their feed which does something to the flesh as well. I am getting some of their pigeons too, which I've had before (to eat, not to cook). They are small-ish, usually dressed out under a pound, as opposed to what you'd usually get from D'Artagnan in the 16-18oz range. Unfortunately, the slaughterhouse that processes them does away with their innards.

With these chicken people it always has to be the reproductive organs.

Sounds unethical. I hope California bans poulardes ASAP.

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IMO, they're actually quite zealous about the whole thing

She also does rabbit, "jumbo" quail, veal and lamb, but I am not sure to what degree of redness. I will let you know how the poularde is.

I had a meal so luxe, so gourmet, so haute, so hi-fallutin that mgm and iammatt can only look on with the greatest amount of envy.



It was fantastic and, best of all, it is what I will be eating for dinner tonight as well (there are leftovers).

Those are nice plastic plates. I think Texas Jack likes those.

^Just setup dinner w/ gf after work - will be eating ribs now, it has been too long. thx.

That looks awesome. Especially the collards

Its paper. Thanks.

Thought the same thing and I had had BBQ last week

Best pot likker in town.

I ate something like that before a flight out of Dallas a year or so ago. Bad idea before getting on a plane.

ed, I think you needed more sauce, you only have it slathered all over the meat and some more in a cup.

C'mon, edmorel. Is that the best you can do with those raw ingredients? Sauce? Meaty bones? I'm disappointed.

I'm no longer working blue.

Goddammit, no sauce with ribs.