Bonjour!
  • Home
  • Bio
  • Culinary Tours
  • Culinary Classes
  • Cookbook
  • La Galette Berrichonne
    • 7 course dinner
    • Catering
  • Contact
  • More
    • Photo Journal >
      • Photo Journal - Page 2
    • Food For Thought
    • Payments
    • Friends
  • Home
  • Bio
  • Culinary Tours
  • Culinary Classes
  • Cookbook
  • La Galette Berrichonne
    • 7 course dinner
    • Catering
  • Contact
  • More
    • Photo Journal >
      • Photo Journal - Page 2
    • Food For Thought
    • Payments
    • Friends

Dark Meat, Anyone?

2/5/2011

1 Comment

 
I came across an article this morning that really got me to thinking.  For instance, I've always had the understading, in my limited knowledge, that when there was a glut of something on the market, it would bring the price of that item down.  I understand, as with any production, you want to make the best money you can for your efforts, and the better the profit margin, the more you like it.  So, after reading this article, I see that when the US markets had an excess of dark chicken meat, they sold outside of the country.  I guess I would have liked to have seen that commodity come down so that more Americans would have access to it and buy it.  When I was a single mother with three children, I had to be highly selective when it came to meat purchases which were the costliest.  And, chicken/turkey legs were where I could get the most real food for the most affordable price.

The other aspect of this article that really deomonstrates how we as consumers affect these kinds of decisions is that we(as the public) indicated that we didn't really want to make significant purchases of dark chicken meat.  I can only speculate why that might be.  Possibly, we perceive dark chicken meat to be 'poor peoples food'?  Just a thought.  So, the people who had the buying power rejected the dark meat, and it went to overseas markets.  Interesting.

Then, I noted that the dark chicken meat is actually higher in nurtritional content than the white chicken meat.  So, it would seam that it didn't matter what the real value was of the chicken meat, it was the 'look' and perception of the white meat that made it more desirable over the dark meat which was lost to the market.  I wonder if there's anyone who studies these kinds of things???

Maybe it would be the psycho/sociology of food and how it affects the public food market?  Now, there's a thesis for some brave soul!

Here's the link that got me going:

http://www.delish.com/food/recalls-reviews/what-to-do-with-dark-chicken-meat?GT1=47001

Bon Apetit!



1 Comment

Guinea

8/28/2010

0 Comments

 
As I mentioned before, Roland's mother is an incredible cook.  What's so strange is that you hardly see her cooking!  Somehow, she is so adept at timing what needs to be done that you never see her slaving away in the kitchen.  She prepares certain phases of a dish before she actually puts the meal together.  It's like as if she cooks by magic!

One of the dishes that she prepared for us on a recent visit was guinea fowl.  I'd never had a guinea bird but it was incrediby delicious.  I've heard many times that they are the best defense against ticks but I had never heard that people ate them.  Hers was delicious and it took my love of French Food to a new level.

Here's a great info page regarding guinea fowl:


http://www.office-elevage.fr/doctech/pintad/pgb.pdf
0 Comments

    Elaine Parny

    When Roland and I met, I was one of those people who opened the box or can and warmed up the family meal.  After our marriage in 2005, I truely began to appreciate what food is really about, not only that it can taste very good, and be nutritious, but that it can be a celebration of who you are and the people that you share it with.

    Archives

    December 2012
    August 2012
    July 2012
    March 2012
    February 2012
    January 2012
    December 2011
    November 2011
    October 2011
    September 2011
    August 2011
    July 2011
    April 2011
    March 2011
    February 2011
    January 2011
    December 2010
    November 2010
    October 2010
    September 2010
    August 2010

    Categories

    All
    Ambiance
    Appetite
    Architecture
    A Taste Of Leberry
    A Taste Of Le Berry
    Bad Food
    Bees
    Biochemical Processes
    Bio Compatability
    Bio Incapatability
    Bio-incapatibility
    Blackberries
    Body Awaremness
    Body Awareness
    Bread
    Buffets
    Butter
    Butternut Squash
    Camel\'s Milk
    Canning
    Chard
    Chef Roland Enterprises
    Chestnuts
    Chicken
    China & US Food Markets
    Christmas Food
    Christmas Foods
    Collapsed Hive Syndrome
    Comfort Food
    Container Gardening
    Cookies
    Cooking
    Cooking Classes
    Cooking Technique
    Cooking With Alcohol
    Creme Fraishe
    Critiquing Food
    Culinary Instruction
    Culinary Tools
    Culinary Tour
    Dairy
    Dangerous Food
    Deglazing
    Dining Atmosphere
    Eat
    Eating
    Eating Local
    Eat Pray Love
    Fat
    Fats
    Figs
    Fish
    Foi Gras
    Food
    Food Activisim
    Food Activism
    Food Advocacy
    Food Allergies
    Food As An Art Form
    Food Availability
    Food Awareness
    Food Blogs
    Food Books
    Food Choices
    Food Combining
    Food Control
    Food Cost
    Food Costs
    Food & Drug Administration
    Food Education
    Food History
    Food Histoy
    Foodie
    Food Insecurity
    Food In The Media
    Food Labeling
    Food Laws
    Food Like Substances
    Food-like Substances
    Food Nostalgia
    Food Novelty
    Food Politics
    Food Preparation
    Food Presentation
    Food Production
    Foods
    Food Safety
    Food Science
    Food Stories
    Food Synergy
    Food Tyranny
    Frakenfood
    Frakenfoods
    France
    Frankenfood
    French Bread
    French Chateaux
    French Culinary History
    French Food Culture
    French Food Culure
    French Food Culuture
    French Food History
    French Paradox
    French School Menus
    Fruit
    Fruits And Vegetables
    Fruit &Vegetables
    Gadgets
    Gardening
    Gmo
    GMO\\\\
    Gmos
    GMO's
    Grain
    Guinea Fowl
    Harvesting Your Own Food
    Health
    Heirloom Seeds
    Honey
    Hybrid Seeds
    Immunity
    Imported Foods
    Indre
    Labeling Food
    Labeling Foods
    Le Berry
    Local Farming
    Mansanto
    Markets
    Meats
    Metabolism
    Micronutrients
    Mindful Eating
    Mindfull Eating
    Mindless Eating
    Minimalist Cooking
    Nano Food
    Nano Materials
    Native Plant Foods
    Natural Food Production
    Nutrients
    Nutrition
    Oils
    Organics
    Pastuized Milk
    Personal Food Culture
    Personal Food Culutre
    Pesticides
    Pesticides In Food
    Portion Size
    Processed Foods
    Protein
    Raw Milk
    Real Food
    Reconditioning Food
    Reduction
    Restaurants
    Salmon Controversy
    Salt
    Sarzay
    Sauces
    School Food
    Sea Food
    Sea Nutrients
    Seasonal Foods
    Seeds
    Seeds/Food
    Sesame Seeds
    Shopping Guide
    Sourdough
    Soy Controversy
    Soylent Green
    Stock
    Sultanas
    Survival
    Syrups
    Taste
    Taste Buds
    Tasting
    Teaching Children How To Appreciate Food
    Team Development
    Terroir
    Terroire
    The Peoples Food
    Tours
    Traditional Foods
    Traditional French Foods
    Training The Palate
    Winter Foods
    Worms

    RSS Feed

Powered by Create your own unique website with customizable templates.