liuzhou

Brined chicken breast cooked 1-10-10 and dressed with sesame and chilli paste. Tomato and balcony basil salad. Orzo.

Looking at your first link it does say "The best chicken to poach for this white cut chicken recipe is a high quality, smaller, free-range chicken." The image in the second link looks like no white cut chicken I've ever seen in a quarter of century of eating the dish. It doesn't even match the article's descripton. They posted the wrong picture. Nonsense. These are some of the most prized parts.

I'll take anyone's reject cured yolks anytime! Delicious!

Grilled pineapple isn't unusual. Watermelon works very well, too.

I just returned from my daily grocery hunt. I made a point of checking out the weight of chickens. They ranged from 1.2 to just under 1.5 kg. That is, I believe, 2lb 10oz to 3lb 5oz. The only chickens larger than that were what @Katie Meadowrefers to above, but even these came nowhere near 5lb - just over 4lb. They are old layers which no one would ever use for white cut chicken. It would be inedible. They are sold for making stocks and broth, although most are used industrially to make chicken bouillon and fertilizer.

As far as I am aware, free range and organic does not preclude selective breeding. 5lb chickens aren't normal.

I wouldn't know where to find a 5lb chicken. We don't get those artificially fattened birds here.

Seems to me that rather defeats the point. It is normally partially poached, then left to finish in the residual heat of the cooling poaching medium. Also, until very recently, few domestic kitchens and many commercial kitchens wouldn't have had the ice for an ice bath.

I've never seen it cooled in an ice water bath. It is usually served at room temperature. I've only ever had it made on the day it's served.

Cantonese white cut chicken. Beggar's Chicken La zi ji KFC

Twice cooked pork ribs with 豆瓣酱 (dòu bàn jiàng), ginger, garlic, green Sichuan peppercorns, scallions, Shaoxing wine and soy sauce. Asparagus. Rice.

Well stone me! Who'd a thunk! Scientists have been saying that for as long as I remember!

This is so annoying. I hate people! Manchester restaurant group loses £6k on reopening day as 270 diners fail to show up.

I wouldn't have expected much from Perigord truffles from thousands of miles from Perigord. Chinese truffles are a waste of time, too. They do not relocate well.

Coriander Lemon Pork Tomato, basil, red onion and sesame salad with chilli.

I went back to the UK last year as documented here. but the original plan was much older. That got cancelled. I haven't been back to Russia since it was still the USSR.

You grow salsa? Well, if anyone could, it'd be you! 😀

Why ever not? Fish and/or pickles are common breakfast foods around the world.

Reviving this ancient topic to tell anyone interested that Natasha has just become a grandmother! She emailed this morning. I'm finding it a bit difficult to take in. Forever, she will be that young woman whispering into my ear. She also mentioned that she hasn't had cabbage and gristle stew for years, but has fond memories.

Things were decidedly fishy today. I bought a turbot and declined the vendor's offer to clean it, as always. They only ever know one way to cook it and it's seldom the way I want to cook it. So I had to clean and filet it myself. No problem. I quite enjoy getting up to my elbows in fish guts. 4 filets While they rested in the fridge, I made some clam soup using stock made from turbot skeleton and head. Usually clam soup is done here with mustard greens, but I didn't have any. Subbed some Malabar spinach . Steamed the filets (2 at a time) and served with a tomato and basil (first harvest from my balcony this year) salad and some sesame and chilli paste. Ate that then repeated with the second two filets (white side). On the side was a lemony orzo "risotto" for starch. Not photographed.

Jalapeno's what? Just asking.

Nothing very exciting about my breakfast of boiled egg in baguette, but I wanted to share the beautiful colour of the yolk. Fresh chicken's egg.

I would guess so, too, but of course, I've never tried! Why would I?

Read again. @weinoo's post details the filling.