Chickens with white earlobes lay white eggs exclusively while birds with dark lobes lay brown eggs.It appears that the same gene that determines the colour of the earlobe also determines the colour of the egg. .

Roasted Cornish Hens

These Roasted Cornish Hens will be your new favorite recipe for romantic date nights or to impress dinner party guests.They’re simple, elegant, and turn out perfectly every time with my easy step-by-step instructions.I think after all these years of roasting chickens and Cornish hens I’ve perfected this as my absolute favorite seasoning.It’s fresh, herby, citrusy, laid over aromatics, and a touch smoky.They are an easy-to-serve variety of whole chicken that will allow each diner to have a full breast and leg with that delicious skin intact.I prefer to lay my lemon slices in the pan rather than on top of the chicken to keep the skin crispy.Italian seasoning – Make sure to find a no salt added mix.Prep the hens: Combine all the dry rub ingredients in a small bowl.Add the fresh herbs, garlic, onion, and half the lemon slices to the roasting pan.A cleaver will work as well or my favorite a good pair of kitchen shears.Use your hands to make sure the dry rub is coating every inch of your hens.This will avoid the guesswork, over/under cooking, or slicing into the hens to check and losing all those juices.Pat the excess moisture and salt off before adding the dry rub.Feel free to play with the amounts called for in the dry rub to make it your own.Stuff the hens with some onion, herbs, and/or lemon wedges if you have extra that needs to be used up.Save those pan drippings of your roasted Cornish hens and drizzle over the meat when serving.Your leftover roasted Cornish hens will last 3-4 days in the fridge or 1-3 months in the freezer. .

Trends Archives

The economy has taken a back seat to no other issue this election year, and for good reason. .

Columbian exchange

[1] It is named after the Italian explorer Christopher Columbus and is related to the European colonization and global trade following his 1492 voyage.Communicable diseases of Old World origin resulted in an 80 to 95 percent reduction in the number of Indigenous peoples of the Americas from the 15th century onwards, most severely in the Caribbean.The term was first used in 1972 by the American historian and professor Alfred W. Crosby in his environmental history book The Columbian Exchange.In 1972 Alfred W. Crosby, an American historian at the University of Texas at Austin, published The Columbian Exchange,[4] and subsequent volumes within the same decade.He studied the effects of Columbus's voyages between the two – specifically, the global diffusion of crops, seeds, and plants from the New World to the Old, which radically transformed agriculture in both regions.His research made a lasting contribution to the way scholars understand the variety of contemporary ecosystems that arose due to these transfers.The term has become popular among historians and journalists and has since been enhanced with Crosby's later book in three editions, Ecological Imperialism: The Biological Expansion of Europe, 900–1900.[9] However, it was only with the first voyage of the Italian explorer Christopher Columbus and his crew to the Americas in 1492 that the Columbian exchange began, resulting in major transformations in the cultures and livelihoods of the peoples in both hemispheres.After the victory, Charles's largely mercenary army returned to their respective homes, thereby spreading "the Great Pox" across Europe and killing up to five million people.[20] Epidemics, possibly of smallpox and spread from Central America, decimated the population of the Inca Empire a few years before the arrival of the Spanish.[23] Scholars Nunn and Qian estimate that 80–95 percent of the Native American population died in epidemics within the first 100–150 years following 1492.The deadliest Old World diseases in the Americas were smallpox, measles, whooping cough, chicken pox, bubonic plague, typhus, and malaria.The efforts of abolitionists eventually led to the abolition of slavery (the British Empire in 1833, the United States in 1865, and Brazil in 1888).Silver made it to Manila either through Europe and by ship around the Cape of Good Hope or across the Pacific Ocean in Spanish galleons from the Mexican port of Acapulco.Silver was also smuggled from Potosi to Buenos Aires, Argentina to pay slavers for African slaves imported into the New World.The shortage of revenue due to the decline in the value of silver may have contributed indirectly to the fall of the Ming dynasty in 1644.Because of the new trading resulting from the Columbian exchange, several plants native to the Americas have spread around the world, including potatoes, maize, tomatoes, and tobacco.Maize and cassava, introduced by the Portuguese from South America in the 16th century,[37] gradually replaced sorghum and millet as Africa's most important food crops.[39] On a larger scale, the introduction of potatoes and maize to the Old World "resulted in caloric and nutritional improvements over previously existing staples" throughout the Eurasian landmass,[40] enabling more varied and abundant food production.[44] Georgia, South Carolina, Cuba and Puerto Rico were major centers of rice production during the colonial era.Enslaved Africans brought their knowledge of water control, milling, winnowing, and other agrarian practices to the fields.This widespread knowledge among enslaved Africans eventually led to rice becoming a staple dietary item in the New World.Bananas were introduced into the Americas in the 16th century by Portuguese sailors who came across the fruits in West Africa, while engaged in commercial ventures and the slave trade.Similar to some European Nightshade varieties, tomatoes and potatoes can be harmful or even lethal, if the wrong part of the plant is consumed in excess.Physicians in the 16th-century had good reason to be wary that this native Mexican fruit was poisonous; they suspected it of generating "melancholic humours".In 1544, Pietro Andrea Mattioli, a Tuscan physician and botanist, suggested that tomatoes might be edible, but no record exists of anyone consuming them at this time.In spite of these comments, tomatoes remained exotic plants grown for ornamental purposes, but rarely for culinary use.For example, the Florentine aristocrat Giovan Vettorio Soderini wrote how they "were to be sought only for their beauty" and were grown only in gardens or flower beds.Tomatoes were grown in elite town and country gardens in the fifty years or so following their arrival in Europe, and were only occasionally depicted in works of art.Horses, donkeys, mules, pigs, cattle, sheep, goats, chickens, large dogs, cats, and bees were rapidly adopted by native peoples for transport, food, and other uses.[50] While mesoamerican peoples (Mayas in particular) already practiced apiculture, producing wax and honey from a variety of bees (such as Melipona or Trigona), European bees (Apis mellifera)—more productive, delivering a honey with less water content and allowing for an easier extraction from beehives—were introduced in New Spain, becoming an important part of farming production.The decline of llamas reached a point in the late 18th century when only the Mapuche from Mariquina and Huequén next to Angol raised the animal.European exploration of tropical areas was aided by the New World discovery of quinine, the first effective treatment for malaria.The resistance of sub-Saharan Africans to malaria in the southern United States and the Caribbean contributed greatly to the specific character of the Africa-sourced slavery in those regions.Tobacco was a New World agricultural product, originally a luxury good spread as part of the Columbian exchange.In the Spanish and Portuguese dominions, the spread of Catholicism, steeped in a European values system, was a major objective of colonization.The French colonies had a more outright religious mandate, as some of the early explorers, such as Jacques Marquette, were also Catholic priests.According to Caroline Dodds Pennock, in Atlantic history indigenous people are often seen as static recipients of transatlantic encounters.Invasive species of plants and pathogens also were introduced by chance, including such weeds as tumbleweeds (Salsola spp.).[67][68] A beneficial, although probably unintentional, introduction is Saccharomyces eubayanus, the yeast responsible for lager beer now thought to have originated in Patagonia.These include such animals as brown rats, earthworms (apparently absent from parts of the pre-Columbian New World), and zebra mussels, which arrived on ships.[70] Escaped and feral populations of non-indigenous animals have thrived in both the Old and New Worlds, often negatively impacting or displacing native species.In the New World, populations of feral European cats, pigs, horses, and cattle are common, and the Burmese python and green iguana are considered problematic in Florida.In the Old World, the Eastern gray squirrel has been particularly successful in colonising Great Britain, and populations of raccoons can now be found in some regions of Germany, the Caucasus, and Japan.


Chicken battle ruffles French industry – The Denver Post

In a country where jokes about the $2.2 million pedigree-chicken business are frowned upon and Les Ambassadeurs built its gastronomic reputation cooking the blue-footed Bresse chicken inside a bag to seal its aroma, Hache’s decision to dish up Landes birds has caused a kitchen kerfuffle perhaps not seen at the Crillon since 1589.A few dozen feet away from Hache’s stove on the Place de la Concorde, where he each week roasts 40 Landes chickens with crunchy potatoes, Marie-Antoinette in 1793 was beheaded for allegedly telling the peasants to eat brioche.Hache says the Crillon’s finicky foodies were at first aghast that a two-star Michelin restaurant would no longer offer a Bresse broiler on such hallowed ground.“The difference between the two chickens is simplicity,” says Hache, who was earlier this year appointed the hotel’s head chef and immediately set about changing rules.Otherwise, I fear Michelin-star cooking becomes too industrial.” Under Hache’s direction, the Crillon’s new menu is a hearty and radical departure from previously Michelin- starred French fare.“You can’t taste the perfume of the fish without the head and pigmentation of the skin.” As for that other French staple, mushrooms, Hache’s heaping helping of fat morels stuffed with Iberian ham floating on a pond of light hazelnut sauce bursts open on the tongue.The 72 euro blue-lobster main course flavored with basil on a bed of gnocchetti seasoned with melisse, an herb that resembles mint and tastes like sweet lemon, is a crustacean sensation.Hache says the upscale Crillon’s prosperous clientele is no longer willing to spend a fortune on small portions of fashionable food and bottles of big-ticket wine. .

One-Pot Chicken and Dumplings Recipe

After I remove the bones, I remove any remaining meat, then crack them with a mallet and simmer them another 30 minutes or so in mildly salted water (I actually use chicken bouillon) to extract all the good flavoring from the marrow, then add that broth to the pot.I add the chicken meat (chopped or shredded) back to the pot as well.Rating: 4 stars Great recipe, family said to add this more often, this however needed doubled to feed my family of 5 big eaters and 2 little ones.Rating: Unrated Six servings means that you probably shouldn't eat more than a small cup of this decadent high calorie meal.My two children and I started out with generous servings and my teenage son went back to finish the rest.I had leftover chicken from a roasted chicken and homemade stock and it was SO good - rich and flavorful.I didn't have parsley, so I added dill to my dumplings.Rating: Unrated Very tasty and easy to make--but, no way this is six servings.Rating: Unrated I have a few issues with this recipe.This recipe says that it serves 6.This recipe only calls for 3 cups of chicken stock - that means each serving would only get 1/2 cup of soup base.It also only calls for 1 cup of flour for the dumplings...would probably make 4 dumplings. .


Leave a reply

your email address will not be published. required fields are marked *

Name *
Email *