The food and drink forum blog thread.

[Muffin Man]

i have 1 egg left but checking in a day or two about another dozen.

[RAGER]

Recently came across these dried scramps from Louisiana. Wild caught and pretty good price. I bought a 1 lb bag. It came in a USPS bubble bag thing but the product bag was damaged and slit open. I'm sure it's fine and I've already had some. Yum!  I notified them and they're sending me another 1 lb bag. So I'll be set for quite a while.



Mini Bic for scale.



Yam khai dao goong

[RAGER]

In case anybody looks in here again. Anyone ever hear of "city chicken"?  It's skewered cubed pork loin mushed on the stick to look like a drumstick, breaded and fried. Mildly interested.

[Pissy]

it's apparently Polish?

[RAGER]

I just heard it was possibly depression era or just a cheaper alternative to chicken.

[sleestak]

It's popular around here but I've never had it.  Interested to see what you do with it. 

Edit - The ground meat in a drumstick shaped mold I've never seen but they sell pork labeled "city chicken" at the grocery stores here.

[RAGER]

I've seen pics of tray packs of cubed pork. Tenderloin I'd imagine. And they had the wooden skewers included.

[Pissy]

I was at the grocery store the other day and noticed that pork belly was at least $2 more/lb than tenderloin.  The best pork belly I've ever had wasn't as good as normal bacon.  And fuckers ain't making bacon either, I'm sure of it.  Shit, there was bacon that was actually cheaper.  

Makes zero sense. 

[RAGER]

I've been commissioned to make some dishes for an engagement party on Friday. The party is French themed as the groom and family are French. The big one is going to be 2 duck pâté en croûte. Tedious, time consuming but delicious. Hope I don't fuck it up. I'll hopefully get my fill of caviar. It's been a while.