[Sca-cooks] Chicken feet...

Sue Clemenger mooncat at in-tch.com
Sat Oct 7 15:25:43 PDT 2006

Would you eat the cock-a-roach, though? <weg>

----- Original Message -----
From: "grizly" <grizly at mindspring.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Saturday, October 07, 2006 12:47 PM
Subject: Re: [Sca-cooks] Chicken feet...

> -----Original Message-----
> > > > > > For the stock pot, hey, protein is protein, and if you're going
> all
> classical, yes, all the meats and bones sometimes get a blanching,
> and it wouldn't hurt here, either, but it's brought to a boil and
> simmered for hours anyway, so for most purposes it's probably not
> really necessary. No chicken-toe cooties are going to survive.  < < < < <
> Should I want to use the feet of chicken, I'd think that a quick cleanse
> remove any stray intoxication lingering about (toxins aren't killed by the
> heat) and into the pot.  The bugs are wiped out inside of a couple of
> minutes at boil, and anything else is in the realm of food discrimination
> ideology.
> Just like eating a 3" African Hissing Cockroach for a discount into Six
> Flags on Halloween Fright Night . . . . it's all up to your personal
> sensibilities.
> niccolo difrancesco
> (won't likely eat the feet, but would used them for stock)
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