A friend told me this is what they are having for dinner tonight- I
had to google it after she told me what it actually was as I have
never heard of it before. How about you- ever hear of it or try it?

On Mar 31, 10:04*am, merryb > wrote:
> A friend told me this is what they are having for dinner tonight- I
> had to google it after she told me what it actually was as I have
> never heard of it before. How about you- ever hear of it or try it?

Back when I was a child, chicken was not plentiful as it is today.
We had our own chickens for eggs and
we would only kill a chicken for meat for a Sunday dinner, and that
was a treat.

Chicken was expensive to buy because there were not big producers like
there are now.

On Mar 31, 10:14*am, ImStillMags > wrote:
> On Mar 31, 10:04*am, merryb > wrote:
>
> > A friend told me this is what they are having for dinner tonight- I
> > had to google it after she told me what it actually was as I have
> > never heard of it before. How about you- ever hear of it or try it?
>
> Back when I was a child, chicken was not plentiful as it is today.
> We had our own chickens for eggs and
> we would only kill a chicken for meat for a Sunday dinner, and that
> was a treat.
>
> Chicken was expensive to buy because there were not big producers like
> there are now.

As for where the name came from........I remember my Dad would say he
was having Londsdale Ham on his sandwich for lunch. Londsdale was
a very poor section in the area where we lived, and Londsdale Ham was
a metaphor for bologna. (baloney as we called it)

I'm sure there are many dishes with names like that.

On Mar 31, 10:30*am, ImStillMags > wrote:
> On Mar 31, 10:14*am, ImStillMags > wrote:
>
> > On Mar 31, 10:04*am, merryb > wrote:
>
> > > A friend told me this is what they are having for dinner tonight- I
> > > had to google it after she told me what it actually was as I have
> > > never heard of it before. How about you- ever hear of it or try it?
>
> > Back when I was a child, chicken was not plentiful as it is today.
> > We had our own chickens for eggs and
> > we would only kill a chicken for meat for a Sunday dinner, and that
> > was a treat.
>
> > Chicken was expensive to buy because there were not big producers like
> > there are now.
>
> As for where the name came from........I remember my Dad would say he
> was having Londsdale Ham on his sandwich for lunch. * * Londsdale was
> a very poor section in the area where we lived, *and Londsdale Ham was
> a metaphor for bologna. (baloney as we called it)
>
> I'm sure there are many dishes with names like that.

whoops. spelled it wrong.
It's an interesting story, probably not unlike many communities across
the US.

http://en.wikipedia.org/wiki/Lonsdal...,_Tennessee%29

On Mar 31, 10:04*am, merryb > wrote:
> A friend told me this is what they are having for dinner tonight- I
> had to google it after she told me what it actually was as I have
> never heard of it before. How about you- ever hear of it or try it?

My wife's aunt served it every year for Christmas, up till she went
into the nursing home. I think it's delicious. Some butcher shop where
she lived put the meat on the stick.

On Sun, 31 Mar 2013 10:04:00 -0700 (PDT), merryb >
wrote:

>A friend told me this is what they are having for dinner tonight- I
>had to google it after she told me what it actually was as I have
>never heard of it before. How about you- ever hear of it or try it?

I think I heard of it from Alton Brown. I vaguely remember something
like that from my childhood.
Janet US

On Sun, 31 Mar 2013 11:56:42 -0600, Janet Bostwick
> wrote:

>On Sun, 31 Mar 2013 10:04:00 -0700 (PDT), merryb >
>wrote:
>
>>A friend told me this is what they are having for dinner tonight- I
>>had to google it after she told me what it actually was as I have
>>never heard of it before. How about you- ever hear of it or try it?
>
>I think I heard of it from Alton Brown. I vaguely remember something
>like that from my childhood.
>Janet US

It's typically not chicken, instead it's made with pork, etc.:
http://en.wikipedia.org/wiki/City_chicken
There are lots of unique regional/deliverence-types dishes that are
similar but with very different names. In upstate NY and rural PA
"spiedie" is a very popular dish, especially at cookouts:
http://en.wikipedia.org/wiki/Spiedie

On Mar 31, 12:04*pm, merryb > wrote:
> A friend told me this is what they are having for dinner tonight- I
> had to google it after she told me what it actually was as I have
> never heard of it before. How about you- ever hear of it or try it?

My mom made it for special meals in the 40s and 50s.....chicken not
being as low priced and common as it is today. It's very good...just
another way to prepare it.

N.

On Mar 31, 2:16*pm, Sqwertz > wrote:
> On Sun, 31 Mar 2013 11:56:42 -0600, Janet Bostwick wrote:
> > On Sun, 31 Mar 2013 10:04:00 -0700 (PDT), merryb >
> > wrote:
>
> >>A friend told me this is what they are having for dinner tonight- I
> >>had to google it after she told me what it actually was as I have
> >>never heard of it before. How about you- ever hear of it or try it?
>
> > I think I heard of it from Alton Brown. *I vaguely remember something
> > like that from my childhood.
>
> Very common in Pennsylvania and New York part of the country though it
> has fallen out of fashion in recent decades. *You used to be able to
> buy it raw, breaded, and threaded onto thick skewers in the meat
> department.
>
> -sw

My mom would order it ahead from the butcher...it wasn't actually
chicken, though...the name was given in order for it to be thought
more elegant or expensive at that time. My mom made it with cubes of
veal and pork, mixed.

N.

"ImStillMags" > wrote in message
...
> On Mar 31, 10:04 am, merryb > wrote:
>> A friend told me this is what they are having for dinner tonight- I
>> had to google it after she told me what it actually was as I have
>> never heard of it before. How about you- ever hear of it or try it?
>
> Back when I was a child, chicken was not plentiful as it is today.
> We had our own chickens for eggs and
> we would only kill a chicken for meat for a Sunday dinner, and that
> was a treat.
>
> Chicken was expensive to buy because there were not big producers like
> there are now.

When I was as a child the only time I saw chicken was at Christmas dinner

--
--
http://www.helpforheroes.org.uk/shop/

"merryb" > wrote in message
...
>A friend told me this is what they are having for dinner tonight- I
> had to google it after she told me what it actually was as I have
> never heard of it before. How about you- ever hear of it or try it?

Isn't it steak? They had it on Chopped once.

merryb wrote:
> A friend told me this is what they are having for dinner tonight- I
> had to google it after she told me what it actually was as I have
> never heard of it before. How about you- ever hear of it or try it?

I've heard of it, but don't think I've ever eaten it -- isn't it usually
veal? Kind of a northern (Yankee, in the derogatory sense) version of
chickenfried steak or schnitzel-on-a-stick.

Bob

On Apr 1, 9:38*am, "Julie Bove" > wrote:
> "merryb" > wrote in message
>
> ...
>
> >A friend told me this is what they are having for dinner tonight- I
> > had to google it after she told me what it actually was as I have
> > never heard of it before. How about you- ever hear of it or try it?
>
> Isn't it steak? *They had it on Chopped once.

I suppose there must be regional differences, but ours was always veal
and pork, alternating cubes on a short, sturdy skewer, breaded and pan
fried. My mom was of German descent, and grew up in Iowa.

N

On Mar 31, 1:04*pm, merryb > wrote:
> A friend told me this is what they are having for dinner tonight- I
> had to google it after she told me what it actually was as I have
> never heard of it before. How about you- ever hear of it or try it?

This is all new to me. Never heard of it.

I have heard of 'tube steaks' ( hot dogs)

"Sqwertz" > wrote in message
...
> On Mon, 1 Apr 2013 12:12:24 -0400, Sharon wrote:
>
>> Friends of ours have a small family owned business making city
>> chicken.
>> It's marinated pork cubes breaded and pressure fried on skewers.
>
> Pressure fried on skewers is an excellent idea. Frying alone won't
> get them tender enough before the breading burns. Most recipes call
> for frying and then braising or frying and then bake-steaming.

Is that using a pressure cooker?
--
--
http://www.helpforheroes.org.uk/shop/

"Sqwertz" > wrote in message
...
> On Mon, 1 Apr 2013 18:40:08 +0100, Ophelia wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Mon, 1 Apr 2013 12:12:24 -0400, Sharon wrote:
>>>
>>>> Friends of ours have a small family owned business making city
>>>> chicken.
>>>> It's marinated pork cubes breaded and pressure fried on skewers.
>>>
>>> Pressure fried on skewers is an excellent idea. Frying alone won't
>>> get them tender enough before the breading burns. Most recipes call
>>> for frying and then braising or frying and then bake-steaming.
>>
>> Is that using a pressure cooker?
>
> Basically, yes. But you need a commercially rated pressure fryer to
> do it safely and efficiently.

Ok I was wondering! Sounded a scary prospect to me
--
--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote:
>
>
> "Sqwertz" > wrote in message
> ...
>> On Mon, 1 Apr 2013 12:12:24 -0400, Sharon wrote:
>>
>>> Friends of ours have a small family owned business making city
>>> chicken.
>>> It's marinated pork cubes breaded and pressure fried on skewers.
>>
>> Pressure fried on skewers is an excellent idea. Frying alone won't
>> get them tender enough before the breading burns. Most recipes call
>> for frying and then braising or frying and then bake-steaming.
>
> Is that using a pressure cooker?


Yes, but it's a special type of cooker called (IIRC) a "broaster". If
you try to fry in a normal PC you will ruin the rubber seals and/or the
safety valve. It probably won't fail right away.

Bob

"zxcvbob" > wrote in message
...
> Ophelia wrote:
>>
>>
>> "Sqwertz" > wrote in message
>> ...
>>> On Mon, 1 Apr 2013 12:12:24 -0400, Sharon wrote:
>>>
>>>> Friends of ours have a small family owned business making city
>>>> chicken.
>>>> It's marinated pork cubes breaded and pressure fried on skewers.
>>>
>>> Pressure fried on skewers is an excellent idea. Frying alone won't
>>> get them tender enough before the breading burns. Most recipes call
>>> for frying and then braising or frying and then bake-steaming.
>>
>> Is that using a pressure cooker?
>
>
> Yes, but it's a special type of cooker called (IIRC) a "broaster". If you
> try to fry in a normal PC you will ruin the rubber seals and/or the safety
> valve. It probably won't fail right away.

Thanks, Bob. Not sure I would have dared to try it anyway

--
--
http://www.helpforheroes.org.uk/shop/

On Apr 1, 12:28*pm, Sqwertz > wrote:
> On Mon, 1 Apr 2013 12:12:24 -0400, Sharon wrote:
> > * *Friends of ours have a small family owned business making city chicken.
> > It's marinated pork cubes breaded and pressure fried on skewers.
>
> Pressure fried on skewers is an excellent idea. *Frying alone won't
> get them tender enough before the breading burns. *Most recipes call
> for frying and then braising or frying and then bake-steaming.
>
> -sw

Veal and pork certainly can be pan fried successfully without burning
the breading. Pork tenderloin, for example is very tender, as is
veal.

N.

On 4/1/2013 3:36 PM, Nancy2 wrote:
> On Apr 1, 12:28 pm, Sqwertz > wrote:
>> On Mon, 1 Apr 2013 12:12:24 -0400, Sharon wrote:
>>> Friends of ours have a small family owned business making city chicken.
>>> It's marinated pork cubes breaded and pressure fried on skewers.
>>
>> Pressure fried on skewers is an excellent idea. Frying alone won't
>> get them tender enough before the breading burns. Most recipes call
>> for frying and then braising or frying and then bake-steaming.
>>
>> -sw
>
> Veal and pork certainly can be pan fried successfully without burning
> the breading. Pork tenderloin, for example is very tender, as is
> veal.
>

This is not meant sarcastically but what is "pressure frying"? I can't
see that applying pressure will do much to the temperature of the frying
oil.


--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On 01/04/2013 3:36 PM, Nancy2 wrote:

> Veal and pork certainly can be pan fried successfully without burning
> the breading. Pork tenderloin, for example is very tender, as is
> veal.

When I was a kid we had breaded pork tenderloin once or twice a month. I
didn't realized until I moved out of my parents' house that there were
other ways to cook it. I now have it that way about once every 4-5 years
for old times sake.My wife OTOH, grew up with it stuffed and roasted,
which is very good. I found it to be a very versatile meat. Maybe I
should try pork or veal chops breaded and pan fried.

On 01/04/2013 4:00 PM, James Silverton wrote:
> On 4/1/2013 3:36 PM, Nancy2 wrote:
>> On Apr 1, 12:28 pm, Sqwertz > wrote:
>>> On Mon, 1 Apr 2013 12:12:24 -0400, Sharon wrote:
>>>> Friends of ours have a small family owned business making city
>>>> chicken.
>>>> It's marinated pork cubes breaded and pressure fried on skewers.
>>>
>>> Pressure fried on skewers is an excellent idea. Frying alone won't
>>> get them tender enough before the breading burns. Most recipes call
>>> for frying and then braising or frying and then bake-steaming.
>>>
>>> -sw
>>
>> Veal and pork certainly can be pan fried successfully without burning
>> the breading. Pork tenderloin, for example is very tender, as is
>> veal.
>>
>
> This is not meant sarcastically but what is "pressure frying"? I can't
> see that applying pressure will do much to the temperature of the frying
> oil.
>
>

I am assuming that she is referring to pressure deep frying, like
broasting. That is the way a lot of fried chicken joints do their
chicken. High temperature and pressure cooks the meat faster.
Some people pressure fry in regular pressure cookers, which can be very
dangerous.

On Apr 1, 1:34*pm, The Other Guy > wrote:
> On Sun, 31 Mar 2013 10:04:00 -0700 (PDT), merryb >
> wrote:
>
> >A friend told me this is what they are having for dinner tonight- I
> >had to google it after she told me what it actually was as I have
> >never heard of it before. How about you- ever hear of it or try it?
>
> I'd guess they meant pigeon...
>
> To reply by email, lose the Ks...

LOL!

My grandma made this as a family favorite. She's use pork butt or cube up country ribs. Delicious but sinful.

Nancy2 wrote:
>
>My mom would order it ahead from the butcher...it wasn't actually
>chicken, though...the name was given in order for it to be thought
>more elegant or expensive at that time. My mom made it with cubes of
>veal and pork, mixed.

Hard to believe but there was a time when veal cost a lot less than
chicken... was not all that long ago when the only chicken available
was from live chicken markets, or those one raised themselves.

On 4/1/2013 4:26 PM, Dave Smith wrote:
> On 01/04/2013 4:00 PM, James Silverton wrote:
>> On 4/1/2013 3:36 PM, Nancy2 wrote:
>>> On Apr 1, 12:28 pm, Sqwertz > wrote:
>>>> On Mon, 1 Apr 2013 12:12:24 -0400, Sharon wrote:
>>>>> Friends of ours have a small family owned business making city
>>>>> chicken.
>>>>> It's marinated pork cubes breaded and pressure fried on skewers.
>>>>
>>>> Pressure fried on skewers is an excellent idea. Frying alone won't
>>>> get them tender enough before the breading burns. Most recipes call
>>>> for frying and then braising or frying and then bake-steaming.
>>>>
>>>> -sw
>>>
>>> Veal and pork certainly can be pan fried successfully without burning
>>> the breading. Pork tenderloin, for example is very tender, as is
>>> veal.
>>>
>>
>> This is not meant sarcastically but what is "pressure frying"? I can't
>> see that applying pressure will do much to the temperature of the frying
>> oil.
>>
>>
>
> I am assuming that she is referring to pressure deep frying, like
> broasting. That is the way a lot of fried chicken joints do their
> chicken. High temperature and pressure cooks the meat faster.
> Some people pressure fry in regular pressure cookers, which can be very
> dangerous.

That's what I was asking about. I can't see that applying pressure to
the oil in a fryer can raise the temperature unless exclusion of air
prevents high temperature oil from burning.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On Monday, April 1, 2013 5:50:05 PM UTC-4, Brooklyn1 wrote:
> Nancy2 wrote:
>
> >
>
> >My mom would order it ahead from the butcher...it wasn't actually
>
> >chicken, though...the name was given in order for it to be thought
>
> >more elegant or expensive at that time. My mom made it with cubes of
>
> >veal and pork, mixed.
>
>
>
> Hard to believe but there was a time when veal cost a lot less than
>
> chicken... was not all that long ago when the only chicken available
>
> was from live chicken markets, or those one raised themselves.

Not all that long ago being "not in my lifetime"? I'm 52. And true veal has never been cheaper than chicken. But I wouldn't expect an old cat lady who bought substandard "veal" to understand that. Maybe you were buying Veel (tm). I like to think you're perpetrating an elaborate hoax by always posting things that are patently false. That, or you're just incredibly stupid.

On 4/1/2013 1:23 PM, Sqwertz wrote:

> On Mon, 1 Apr 2013 15:37:46 +0100, Ophelia wrote:
>
>> When I was as a child the only time I saw chicken was at Christmas dinner
>
> In several areas of the U.S. chickens have been so domesticated that
> they run wild. They do seem to stick around the areas in which they
> were raised, so all it takes is a couple negligent and inconsiderate
> neighbors to start an uncaged flock that runs rampant.
>
> -sw
>
Someone in my neighborhood keeps some. This is the city, not Washington
or Baltimore, but still city. I've seen their chickens on the side of
the road sometimes because I guess they have a hard time containing
them. Unfortunately I saw a dead one that had been hit by a car, too.

My city is very diverse and I guess the chicken keeping is a holdover
from some of the farmland. We had a huge horse race track years ago
that's only used for practice running now, and many here still keep
horses, but for the most part it's evolving.

--
CAPSLOCK–Preventing Login Since 1980.

On Monday, April 1, 2013 6:51:08 PM UTC-4, jay wrote:
> In article >,
>
> Brooklyn1 > wrote:
>
>
>
> > Nancy2 wrote:
>
> > >
>
> > >My mom would order it ahead from the butcher...it wasn't actually
>
> > >chicken, though...the name was given in order for it to be thought
>
> > >more elegant or expensive at that time. My mom made it with cubes of
>
> > >veal and pork, mixed.
>
> >
>
> > Hard to believe but there was a time when veal cost a lot less than
>
> > chicken... was not all that long ago when the only chicken available
>
> > was from live chicken markets, or those one raised themselves.
>
>
>
> Yes, this is very hard to believe. Not that long ago you couldn't get a
>
> chicken at the grocery store? I have never seen a live chicken market ..
>
> I mean where were/are you? lol
>
>
>
> jay

Welcome to Sheldon. Believe it or not, this is not the stupidest thing he's ever said.

"merryb" wrote in message
...

A friend told me this is what they are having for dinner tonight- I
had to google it after she told me what it actually was as I have
never heard of it before. How about you- ever hear of it or try it?

~~~~~~~
That was one of my favorite meals at one of the restaurants we went to when
I was a teenager. It was delicious! I have seen prepared city chicken in
grocery delis and tried it a couple of times, but it did not even begin to
compare to what that restaurant served. Unlike what some of the others here
have described, we also ate chicken. It was not really a substitute for
chicken, despite the name.

MaryL

On Tuesday, 2 April 2013 08:15:40 UTC+10, James Silverton wrote:
>
> That's what I was asking about. I can't see that applying pressure to
> the oil in a fryer can raise the temperature unless exclusion of air
> prevents high temperature oil from burning.

You'll raise the boiling point of water, so the food in the oil, which is cooled by water boiling off it, will be hotter, and cook faster.

The oil will be same temperature, pressure or no pressure.

"Cheryl" > wrote in message
eb.com...
> On 4/1/2013 1:23 PM, Sqwertz wrote:
>
>> On Mon, 1 Apr 2013 15:37:46 +0100, Ophelia wrote:
>>
>>> When I was as a child the only time I saw chicken was at Christmas
>>> dinner
>>
>> In several areas of the U.S. chickens have been so domesticated that
>> they run wild. They do seem to stick around the areas in which they
>> were raised, so all it takes is a couple negligent and inconsiderate
>> neighbors to start an uncaged flock that runs rampant.
>>
>> -sw
>>
> Someone in my neighborhood keeps some. This is the city, not Washington or
> Baltimore, but still city. I've seen their chickens on the side of the
> road sometimes because I guess they have a hard time containing them.
> Unfortunately I saw a dead one that had been hit by a car, too.
>
> My city is very diverse and I guess the chicken keeping is a holdover from
> some of the farmland. We had a huge horse race track years ago that's
> only used for practice running now, and many here still keep horses, but
> for the most part it's evolving.
>
> --
> CAPSLOCK–Preventing Login Since 1980.

Lots of people keep chickens here.

"jay" > wrote in message
...
> In article >,
> Brooklyn1 > wrote:
>
>> Nancy2 wrote:
>> >
>> >My mom would order it ahead from the butcher...it wasn't actually
>> >chicken, though...the name was given in order for it to be thought
>> >more elegant or expensive at that time. My mom made it with cubes of
>> >veal and pork, mixed.
>>
>> Hard to believe but there was a time when veal cost a lot less than
>> chicken... was not all that long ago when the only chicken available
>> was from live chicken markets, or those one raised themselves.
>
> Yes, this is very hard to believe. Not that long ago you couldn't get a
> chicken at the grocery store? I have never seen a live chicken market ..
> I mean where were/are you? lol
>
> jay

Why then did they used to make veal birds?

On Apr 1, 5:18*pm, "Julie Bove" > wrote:
> "Cheryl" > wrote in message
>
> eb.com...
>
>
>
>
>
>
>
>
>
> > On 4/1/2013 1:23 PM, Sqwertz wrote:
>
> >> On Mon, 1 Apr 2013 15:37:46 +0100, Ophelia wrote:
>
> >>> When I was as a child the only time I saw chicken was at Christmas
> >>> dinner
>
> >> In several areas of the U.S. chickens have been so domesticated that
> >> they run wild. *They do seem to stick around the areas in which they
> >> were raised, so all it takes is a couple negligent and inconsiderate
> >> neighbors to start an uncaged flock that runs rampant.
>
> >> -sw
>
> > Someone in my neighborhood keeps some. This is the city, not Washington or
> > Baltimore, but still city. *I've seen their chickens on the side of the
> > road sometimes because I guess they have a hard time containing them.
> > Unfortunately I saw a dead one that had been hit by a car, too.
>
> > My city is very diverse and I guess the chicken keeping is a holdover from
> > some of the farmland. *We had a huge horse race track years ago that's
> > only used for practice running now, and many here still keep horses, but
> > for the most part it's evolving.
>
> > --
> > CAPSLOCK–Preventing Login Since 1980.
>
> Lots of people keep chickens here.

I am one of them, but it's just for eggs. They are fun pets to have!

On 4/1/2013 2:18 PM, Julie Bove wrote:
> "Cheryl" > wrote in message
> eb.com...
>> On 4/1/2013 1:23 PM, Sqwertz wrote:
>>
>>> On Mon, 1 Apr 2013 15:37:46 +0100, Ophelia wrote:
>>>
>>>> When I was as a child the only time I saw chicken was at Christmas
>>>> dinner
>>>
>>> In several areas of the U.S. chickens have been so domesticated that
>>> they run wild. They do seem to stick around the areas in which they
>>> were raised, so all it takes is a couple negligent and inconsiderate
>>> neighbors to start an uncaged flock that runs rampant.
>>>
>>> -sw
>>>
>> Someone in my neighborhood keeps some. This is the city, not Washington or
>> Baltimore, but still city. I've seen their chickens on the side of the
>> road sometimes because I guess they have a hard time containing them.
>> Unfortunately I saw a dead one that had been hit by a car, too.
>>
>> My city is very diverse and I guess the chicken keeping is a holdover from
>> some of the farmland. We had a huge horse race track years ago that's
>> only used for practice running now, and many here still keep horses, but
>> for the most part it's evolving.
>>
>> --
>> CAPSLOCK–Preventing Login Since 1980.
>
> Lots of people keep chickens here.
>
>

We have chickens running around here. About 5 years ago it was crazy
with chickens, wild pigs, and cats. I guess a lot of chicken brings
about a rise in the cat population and somewhere along the line the
process stabilizes. I was watching a couple of chickens taking a dirt
bath in our parking lot the other day. They went on the pavement and
shook the dirt off leaving dirt shadows on the ground. It's pretty funny
and mysterious if you didn't know how they're made.

My neighbor who is an ex-marine, ex-pig farmer said he has a slingshot
that he uses to hunt chickens. He showed me a photo of a chicken he shot
and cooked on his phone. I can't imagine it would taste very good nor
would I want to partake in a meal of wild chicken.

The great thing about wild chickens is that they eat centipedes - I
hate/fear centipedes. They is one creepy critters.

On 4/1/2013 9:12 PM, dsi1 wrote:
>
> We have chickens running around here. About 5 years ago it was crazy
> with chickens, wild pigs, and cats. I guess a lot of chicken brings
> about a rise in the cat population and somewhere along the line the
> process stabilizes. I was watching a couple of chickens taking a dirt
> bath in our parking lot the other day. They went on the pavement and
> shook the dirt off leaving dirt shadows on the ground. It's pretty funny
> and mysterious if you didn't know how they're made.
>
> My neighbor who is an ex-marine, ex-pig farmer said he has a slingshot
> that he uses to hunt chickens. He showed me a photo of a chicken he shot
> and cooked on his phone. I can't imagine it would taste very good nor
> would I want to partake in a meal of wild chicken.

How did he cook them on his phone? (running and ducking)
>
> The great thing about wild chickens is that they eat centipedes - I
> hate/fear centipedes. They is one creepy critters.

I find those house centipedes inside every so often. I can't stand them
either. I know they're beneficial, but they run just so fast and I can't
stand to know there's a bug somewhere that I lost track of. Usually the
cats get anything running loose, but I see the centipedes high up on the
wall or the ceiling when I see them.

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CAPSLOCK–Preventing Login Since 1980.

On 4/1/2013 10:38 AM, Julie Bove wrote:
> "merryb" > wrote in message
> ...
>> A friend told me this is what they are having for dinner tonight- I
>> had to google it after she told me what it actually was as I have
>> never heard of it before. How about you- ever hear of it or try it?
>
> Isn't it steak? They had it on Chopped once.
>
>
I thought it was a skinny chicken and not the plumped up ones we see all
the time.

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CAPSLOCK–Preventing Login Since 1980.

"Cheryl" > wrote in message
eb.com...
> On 4/1/2013 10:38 AM, Julie Bove wrote:
>> "merryb" > wrote in message
>> ...
>>> A friend told me this is what they are having for dinner tonight- I
>>> had to google it after she told me what it actually was as I have
>>> never heard of it before. How about you- ever hear of it or try it?
>>
>> Isn't it steak? They had it on Chopped once.
>>
>>
> I thought it was a skinny chicken and not the plumped up ones we see all
> the time.

Nope. I looked it up. These days it can be any kind of meat.

http://en.wikipedia.org/wiki/City_chicken

On Mon, 01 Apr 2013 18:45:53 -0400, Cheryl >
wrote:

>On 4/1/2013 1:23 PM, Sqwertz wrote:
>
>> On Mon, 1 Apr 2013 15:37:46 +0100, Ophelia wrote:
>>
>>> When I was as a child the only time I saw chicken was at Christmas dinner
>>
>> In several areas of the U.S. chickens have been so domesticated that
>> they run wild. They do seem to stick around the areas in which they
>> were raised, so all it takes is a couple negligent and inconsiderate
>> neighbors to start an uncaged flock that runs rampant.
>>
>> -sw
>>
>Someone in my neighborhood keeps some. This is the city, not Washington
>or Baltimore, but still city. I've seen their chickens on the side of
>the road sometimes because I guess they have a hard time containing
>them. Unfortunately I saw a dead one that had been hit by a car, too.
>
Do you have a Guyanese population? [or another ethnic group used to
fresh chickens] One nearby city banned them and another made
allowances-- but the first generation Guyanese here like their
chickens *real* fresh.

We've even got a live poultry market now-
http://www.timesunion.com/local/arti...eed-545694.php

Jim

On 4/1/2013 11:58 PM, Cheryl wrote:
> On 4/1/2013 9:12 PM, dsi1 wrote:

>> My neighbor who is an ex-marine, ex-pig farmer said he has a slingshot
>> that he uses to hunt chickens. He showed me a photo of a chicken he shot
>> and cooked on his phone. I can't imagine it would taste very good nor
>> would I want to partake in a meal of wild chicken.
>
> How did he cook them on his phone? (running and ducking)

There's an app for that!

nancy