Shadrach's Ex Battery and Rescued chickens thread.

[Perris]

The terrible shame about this place is some of the stuff I would buy from them is cheaper on the internet.

I think that's true of most specialist shops, and it's what's killing the high street. I hear the phrase 'use it or lose it' more and more these days. I wouldn't know a lot of nice things existed were it not for such shops. On the other hand, I've discovered that some treats are not hard to make, e.g. biscotti, and at a fraction of the cost. Some, however, are expensive even to make, like bacon jam.

 

[RoyalChick]

I think that's true of most specialist shops, and it's what's killing the high street. I hear the phrase 'use it or lose it' more and more these days. I wouldn't know a lot of nice things existed were it not for such shops. On the other hand, I've discovered that some treats are not hard to make, e.g. biscotti, and at a fraction of the cost. Some, however, are expensive even to make, like bacon jam.

What on earth is bacon jam?!

 

[Perris]

What on earth is bacon jam?!

it's delish! there are several versions online, but this is the one we first discovered: first part of the recipe here https://www.bbc.co.uk/food/recipes/steak_and_bacon_jam_37242 (I would never go to all that effort to make a sandwich, btw!!!)
And, although it's called jam, it isn't really a preserve and any left over needs to be stored in the fridge.

1. To make the bacon jam, place the bacon and pancetta in a frying pan on a high heat. Fry until the fat is rendered and the meat is crisp. Remove the bacon and pancetta from the pan with a slotted spoon and set aside.
2. Add the onion to the bacon fat with the garlic, chilli and a pinch of pepper. Fry gently until softened. Add the bourbon, maple syrup and sugar. Return the bacon to the pan and cook for 20 minutes until sweet and sticky.
3. Pour into a sterilised jar

 

[Shadrach]

it's delish! there are several versions online, but this is the one we first discovered: first part of the recipe here https://www.bbc.co.uk/food/recipes/steak_and_bacon_jam_37242 (I would never go to all that effort to make a sandwich, btw!!!)
And, although it's called jam, it isn't really a preserve and any left over needs to be stored in the fridge.

1. To make the bacon jam, place the bacon and pancetta in a frying pan on a high heat. Fry until the fat is rendered and the meat is crisp. Remove the bacon and pancetta from the pan with a slotted spoon and set aside.
2. Add the onion to the bacon fat with the garlic, chilli and a pinch of pepper. Fry gently until softened. Add the bourbon, maple syrup and sugar. Return the bacon to the pan and cook for 20 minutes until sweet and sticky.
3. Pour into a sterilised jar

That's what I call a heart attack special. I bet it tastes good though.

 

[Perris]

it is, and it does! Only discovered it thanks to one of those expensive speciality food places, but thinking further about that, us DIY-ing it with online recipes once we've discovered it in a shop is as bad for the shop as us getting it online after discovering it there.

 

[RoyalChick]

it's delish! there are several versions online, but this is the one we first discovered: first part of the recipe here https://www.bbc.co.uk/food/recipes/steak_and_bacon_jam_37242 (I would never go to all that effort to make a sandwich, btw!!!)
And, although it's called jam, it isn't really a preserve and any left over needs to be stored in the fridge.

1. To make the bacon jam, place the bacon and pancetta in a frying pan on a high heat. Fry until the fat is rendered and the meat is crisp. Remove the bacon and pancetta from the pan with a slotted spoon and set aside.
2. Add the onion to the bacon fat with the garlic, chilli and a pinch of pepper. Fry gently until softened. Add the bourbon, maple syrup and sugar. Return the bacon to the pan and cook for 20 minutes until sweet and sticky.
3. Pour into a sterilised jar

 

[Molpet]

could you taste the difference? Or was the value in knowing that the bird had a decent life?

I've spent silly money on a Christmas turkey before, but don't now; not sure why. Partly because I've lost confidence in food labels, for sure, and partly because I suspect only a small portion of the price is going to the person who actually grew the turkey. When margins are done as percents, I don't see why I should be paying premium prices to middlemen and retailers. The ethical poultry raiser warrants the extra because they have borne the extra cost of production, but the others in the chain don't, to my way of thinking.

I figured it's about $7 USD a lb in just regular feed costs. I haven't been able to find organic turkey feed at a reasonable price since the local feed mills have closed.

ETA I have taken cooked meat out of the freezer. It wasn't marked but I could tell it wasn't heritage

 

[Shadrach]

Two hours today. Chilly, grey and damp.

 

[fuzzi]

Mow's got a big bum!

 

[fuzzi]

I bought a small head of cabbage, staked it to the ground.

See the results?