On 2 Sep 2004 07:56:06 -0500, "Bob" >
wrote:

>Rodney wrote:
>
>> I live in the midst of a number of well-known restaurants in
>> Manhattan, and have never seen anything like that. But, there are
>> chickens and there are chickens.
>>
>> A star chef could make something out of a chicken from Quattro's that
>> might be worth $80 for two, but she would be using a lot of other
>> expensive things. Chicken has a bad name because of the factory birds.
>> It can be delicious if the birds are treated right.
>
>
>I'm guessing that the chicken itself was expensive. Super-high-quality
>chicken is hard to come by. The following was posted by Victor
>two-and-a-half years ago; maybe the chicken at Mélisse was from Bresse:
>
>From Deepest France, A Bird to Crow About
> Nancy Coons IHT
>
[long snip]

>
>But is it three times finer than an ordinary capon? Four times as good
>as a free-range farm hen?
>
>Truth be told, it tastes a lot like chicken. Only more so.
>

Thanks for typing that in. Tasting "a lot like chicken, only more so"
is a good description of the free-range capons I get from the
Grenmarket. I love them.



Rodney Myrvaagnes NYC J36 Gjo/a

"WooWooism lives" Anon grafitto on the base of the Cuttyhunk breakwater light