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Poivrot Farci

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  1. At the supple, puberty tickled age of 13, I had a glorious lunch with my father in Paris and the server was wearing an open-cup bra that exquisitely propped her perky crimson nipples and lambskin-soft breasts against a sinister veil of white polyester. As I matured, I hoped it was linen. It was one of the greatest dining experiences of my life. I had peach Melba for dessert and a priapism that lasted for days.
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  3. Unfortunately most small markets and retail shops are prepared for this type of business model where the clientele is being asked to avoid public spaces and items are not ordered in person. Butcher shops and farmer’s market stands for example don’t have an endless inventory and what appears on the white board in the morning might very well be depleted by afternoon. Restaurants or stores that make prepared food can’t reliably advertise how many orders they have of something until they are made and farmers generally don’t know exact quantities of what they have until it is harvested a few days b
  4. The US makes it somewhat easy for Mom & Pop places to hang out their town-code permissible shingles but is not designed to take care of mom & pop places when the boom goes bust. Beyond Denmark being tiny and having a population that entirely supports a generous social safety net, the US is a tethered to a “survival of the richest” economic theory where "it could happen to me" reverence for the ultra-rich prevails. This should be the catalyst for mandating paid sick leave and other work/life benefits, but it won’t so long as the Senate represents a minority of the population, co
  5. We had fried sugar toads at Eat the Rich. The sugar toads and sea robins (gurnard family) are similar to monkfish in that they don't have much in the way of pin-bones or ribs, just a cartilage spine, but the sugar toads taste more like monkfish than the sea robins do. Sugar toads have endearing eyes and the sea robins make croaking/barking noises so I am content to let them go, but the latter is a delicious bouillabaisse staple.
  6. I'm inclined to believe that they are not using real tamarins for "Tamarin glazed Angus short ribs" so they may take some liberties with ingredient authenticity. That menu (and many others) lets up dip our toes into the deep end of the "diver scallop" pool. I'll wager a bonafide Amish chicken that virtually of the scallops listed as "diver" were brought to the surface with a diesel powered dredge since less than 1% of commercial US scallops are actually caught by hand by underwater divers.
  7. https://www.nytimes.com/2019/10/30/nyregion/foie-gras-ban-nyc.html Under the self-righteous auspices of condemning animal cruelty, the NYC council voted to ban the sale of foie gras, an esoteric ingredient that is as unavailable to the majority of consumers as it is affordable or appealing. These same champions of animal rights however have no objection to CAFO beef (steers get sick from eating grain), CAFO pork (pigs raised on concrete and have their tails docked) or the benign CAFO broilers/egg layers (who have their beaks cut and never see the light of day) which make up the rest of t
  8. Maybe you were getting birds raised in Lancaster by Amish (I can't guarantee otherwise). It is a long drive to Brooklyn for slaughter and then back to DC/VA to sell. An unlikely scenario since there are slaughterhouses in PA, but not impossible. You could always contact Bobo directly and satisfy (y)our curiosity.
  9. Some might characterize that as consumer fraud. You know, misrepresenting a product, presumably to appeal to consumer sensibilities for which they pay a premium. While it doesn’t rise to the juicy scandal of Bill Koch being sold $400K of phony Jefferson wine (and spending $35 million to brutally investigate his swindling), if I had his coffers and an eccentric obsession with poultry, I’d pony up for genetic chicken testing across the country to determine who is bullshitting whom, dunk them in judicious tar and apply a biblical layering of feathers. And those Amish aren’t as pure as one wo
  10. These weren't Bobo chickens with a yellow clip on the wing, correct? There aren't many slaughterhouses that have the Buddhist exemption which allows them to leave the head & feet on. Bobo also has a Barred Silver rock as well as a White Plymouth Rock cross (Partridge rock are more often called Partridge Plymouth Rock) which they say are raised upstate NY . Forgive me fore being suspicious, but dearth of food labeling integrity makes me so.
  11. "From Gravy to Jus, Now 'Amish' Is Trendy" NY Times 1999. https://www.nytimes.com/1999/03/17/dining/from-gravy-to-jus-now-amish-is-trendy.html There is no doubt that some farmers in Amish areas are raising quality birds then and now. But that does not mean all birds raised in "Amish Country" are invariably of high quality. There really should be more attention given to the breed of chickens people raise, sell, buy and serve. Other meats, fish, fruits and vegetables seem to enjoy distinctions on their labels. Or are we content with just "Amish apples"?
  12. What breed are they selling you then? How long are they raised? Cornish cross broilers can be bred and hatched just like any other chicken. They are all domestic chickens (Gallus gallus domesticus). I am not contesting that there are Amish who raise chickens and sell them directly to consumers in parts of Appalachia where Amish populations are common. Rather, it is the suggestion that wholesale (restaurant, retail store) “Amish Country poultry” has characteristics beyond who is raising them. As best I can tell, there is nothing in the “Amish country” name that mandates that thos
  13. There is no legal definition of what "Amish" means as it relates to poultry production. It is a broad term that does not distinguish which breed, how, where or by whom the poultry is raised (Mennonites drive cars and use email). It loosely signifies "Amish" country which extends all the way to Indiana. Contrast that with the strict regulations that make a Bresse chicken deserving of it's label. What is being sold in Mechanicsville directly to end-user consumers may not be what is sold wholesale to restaurants which require USDA inspection in excess of a certain amount of chickens processed
  14. "Amish" chicken means absolutely nothing. There is no "Amish" breed. It is novel way to market what is invariably Cornish-Cross broilers which are mutant birds genetically engineered to grow very quickly -faster than their legs can keep up- which makes them shiftless, reluctant to forage if they are on pasture or even seek out water. It is possible that their birds are raised on pasture, but if they are, there's a missed opportunity to highlight that they get sunlight and access to bugs if they're up for it. Senat Poultry in NJ raises Penobscott/Cobb cross (a Maine breed with normal breast
  15. It is all but certain that the birds used at Crisp & Juicy or any Peruvian place are the same tortured Cornish cross birds grown in confinement that never see the light of day, just like those of CostCo. Charcoal does not undo any of the countless liabilities of shitilly raised chickens.
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