a man and his hoe

every day is a good day

Category: Cooking-Roasting Tips

Supper Is Served – Very Slowly

Slow food, we read about it often. This is what slow food looks like. First it takes five to six months for the rooster to grow. You won’t find chicken like this in any store. As this is a bird which spent every day of its life outdoors, running around and exercising, it needs to be cooked slowly … very slowly … at a low temperature. 225ºF (105ºC) is a good temperature. After five hours, it will be so tender the meat will fall off the bones.

Take your time enjoying it.

It’s odd how so many people are in such a rush. Running around faster won’t bring them any closer to being happy. A restaurant chain in Florida is guaranteeing to fill your order in 60 seconds. That’s all the time people can wait for their meal to be served. Eating is not a race.

August 7, 2014
Why Is Mayonnaise White?

When I see mayonnaise in the store, I always wonder why it is so white. The typical recipe for mayonnaise starts with egg yolks, adds vinegar or lemon juice, salt, pepper, mustard (I prefer to use ground mustard seeds). After mixing these ingredients, you start adding vegetable oil drop by drop by drop until you have a thick emulsified dressing.

And this is what my mayonnaise looks like. Starting with egg yolks this rich and bright, the mayonnaise I make at home always comes out quite yellow. So what are the food companies doing to make their mayonnaise so white?

A look at their ingredients reveals the answer. A check of commercial mayonnaise reveals that they are adding water to their mayonnaise. In some, water is even the first ingredient, which means there is more water than any other ingredient.

Mayonnaise recipes usually call for a ratio of one egg yolk per cup of oil. However, by using water, you can actually emulsify up to a dozen cups of oil with just one egg yolk. Commercial mayonnaise makers also often use the whole egg, not just the egg yolk. As a result, the ratio of egg yolk to oil is much less than in home made mayonnaise which is why their mayonnaise is so white.

What Makes Store Brand Mayo White ~ Stack Exchange

May 22, 2014
Out of the Oven Today

After five hours in the oven at just 190ºF, and a short time under the broiler to brown the skin, here is the result – a juicy, tender roasted bird. This is real slow food, and worth the nearly half year it took to raise the bird and the many hours of slow roasting. You’ll never find a bird like this, even at WholeFoods.

May 9, 2014
In the Pot Today

The young rooster is in the pot, resting on a bed of oregano and garlic leaves. After adding some sake and whiskey it’s in the oven at just 190ºF (88ºC). It will slowly roast the rest of the afternoon. The great thing about having beds of herbs, is that I don’t have to worry about how many to use. If I want a bed of oregano, it is there for the picking. If the only place to get fresh herbs in your supermarket, you’re limited to small bunches or just a few sprigs at a time.

And yet, cities don’t need to be like that. Many herbs are prolific plants. Urban areas could be designed to grow endless quantities of herbs their citizens could pick at will. Planting strips, park hedges, sidewalk borders, rooftop gardens, apartment courtyards; all could be herb gardens available for city residents to use. Imagine getting off the subway on your way home from work, scissors in hand, snipping fresh handfuls of oregano, marjoram, rosemary, thyme, for use for that night’s salad, soup, and roast.

May 9, 2014
Spring Garlic with Chicken – True Paleo Fare
This is a simple recipe with just a few ingredients.
- One whole five-month old rooster which has been crowing for no more than a month and butchered within the last four days
- One bunch of green garlic freshly plucked out of the garden – to grow a bunch of garlic, leave whole bulbs of garlic in the ground the summer before. Each garlic bulb will shoot up a bunch of slender garlic, perfect for dishes like this.
- Some sprigs of freshly picked oregano
- Sake or white wine
Cut the rooster into drumsticks, thighs, and breasts. Save the wings and the rest of the carcass to make soup.

The breasts should be a nice rose color, the bones a shiny alabaster. The skin and meat should have a bright, translucent sheen. The fat should be a pleasing, lemon color. The thighs will be bright red.

Arrange the pieces of rooster in a heavy pot. Top with the garlic and oregano. Add some sake or white wine so there is a half inch to inch in the bottom of the pot. Cover the pot and put on a very low flame. Let it gently simmer for two hours.

Out will come tender, juicy, tasty meat. Dish up as whole pieces or cut up and serve. Sprinkle with salt if you like.
May 3, 2014