SC - A fellow Ealdorereans experiment

[Jgoldsp at aol.com]

In a message dated 98-09-17 16:29:54 EDT, you write:

<<  The intial roasting would add some flavor and , once again I fail to see
how
 flavor is improved by substituting olive oil for the superior fat, lard. Try
 including step one and switching to lard the next time and they will not only
 be smacking their lips in ectasy but also rithing in an oral orgasm. :-) >>

well here is my two cents on lard some people especially us city folk have a
hard time digesting lard it gives us very bad indigestion almost like a heart
attack feeling so that is my only reason for not using lard. Now salt pork or
fatty bacon dosn't bother me maybe the curing process? Though  a mundane
friend seem to think because we do not eat lard but we do eat bacon and in New
England we use salt pork for chowders  that our systems are more acustomed to
it? anyway thats my experience. 
  
<<<<parboiling chickens before frying>>>>
Well here is another area that needs a little exploring I am sure the recipe
told you to rum hymn through and splice hym fine and to like wise remove the
feathers and to hym in the innards remove and so make hym ready? we do not
have to kill our own chickens ,unless you like to do that . So with the par
boling they are pretty tender and if you boil them for a stock i.e. for flavor
you risk the loss of integrety{ the chicken she fall apart] so not par boiling
but going to "the" next step is a good idea. Now if you wish to do it as the
reciepe states I suggest you use fowl they are older chicken with a very good
flavor but need much boiling or"stewing" to make them edible other wise you
have chicken bubble gum, humm now that sounds like an idea.
They are great for all kinds of stew like dishes and are also good for use in
receipes  that call for the chicken to be ground and mixed with other things
they have a better texture and flavor.
ttfn; Joram             
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