Quote:
Originally Posted by blazey
You aren't meant to eat chicken with red wine are you, i thought that was breaking the rules
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No such thing as 'rules'.
Also Coq au Vin is probably THE classic chicken dish and its RED wine. Likewise Chicken Chasseur.
With regards to my post, as others have said all your takeaway chicken is cheap stuff. When its curried/flavoured can you actually tell the difference, no way. The original point of using spices in food is to disguise the poor quality meat that was available.
Plain roast chuck? I bet no one can tell either by taste alone. By the time its has salt and pepper and been roasted with a little butter and garlic.
So that makes it down to the conditions they are grown in.
Hugh F-W went out of his way to follow the industry standards in rearing them for his experiment and one of the things that upset him the most wasn't the conditions they lived in but the fact that if a bird showed ANY signs of illness or disability it was killed there and then and not left lying around in the muck for days on end to ensure it didn't affect teh rest of teh birds.
I'm maybe fortunate that I can seperate the idea of an animal living for pleasure(Pets) from the animal being raised for food. It doesn't bother me in the slightest that an animal is killed so I can have a nice tea when I get in. If I had to kill it myself I would.
When I've had to have pets put down I get upset and I'm not adverse to shedding a tear but animals for food? they are just a means to an end.
When I bought my full lamb from the farmer it came literally as two halves for me to butcher. We showed it to Siobhan as we have always made the connection between teh food on her plate and the animals in the fields. Look at that lovely Moo Cow and equally, isn't it a lovely Moo cow pie). They are piggy butties etc. She wasn't bothered by it and I hope she continues to understand that food on her table comes from somewhere.