Separate names with a comma.
Discussion in 'Meat Chickens' started by Biring, Oct 18, 2020.
Well, bits of him anyway, with banana flower and cassava leaves in a traditional Karo Barak curry.
What's the spice base for the curry?
Turmeric, ginger, chillies, red shallots, garlic, ground pepper, cumin, lemon grass, coconut milk,almost almost all fresh from the garden.
Somehow I prefer the looks of the living bird. Whenever I mention butchering a bird my wife has a fit, "We can't eat George". City girl!
Sounds yummy! Is it a green curry?
I think lots of folks on the Forum won't eat it if it has a name!
I do remember a couple of very un-people friendly roosters from childhood which were "terminated with extreme prejudice"!
But she names everything!!! She won't eat the eggs either-"There's a baby inside!". Eggs have to be infertile for table use.
That's like the farm manager here at Fossil Ledges, she won't eat the eggs from the farm but buys her eggs from the grocery store!
A bit like that. We’d normally add a few lime leaves but some hungry caterpillars have eaten all the leaves from our two lime saplings.
“He put Basil in the ratatouille?”
We just put Pepper in the village chicken curry! She was delicious.
Only high class humor on The Chicken Forum!