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Last updated on July 2nd, 2017 at 09:15 am
When Australia’s carbon offset industry collapses, I suggest we move into the lucrative chicken feet export market.
If we miss the boat on chicken feet, how about this ?
Posted by curious george on 2008 01 19 at 06:22 AM • permalink
The local Asian markets sell chicken feet.
Posted by rightwingprof on 2008 01 19 at 06:37 AM • permalink
When I had bowel surgery I was on ‘nil by mouth’ for half a week. And that means what it sounds like.
Getting old is so much fun!
Posted by Evil Pundit on 2008 01 19 at 06:37 AM • permalink
My guess is they topped up Tim’s pain relief again. I can see this blog taking some interesting diversions soon…
Chicken leg joke…nyuk, nyuk, nyuk.
Posted by Margos Maid on 2008 01 19 at 07:02 AM • permalink
#16 Stevo, couldn’t convince my colleagues to have feet last week, so we had tripe instead.
I’d rather have chicken feet than tripe. I used to have yum cha with some colleagues of Chinese origin and they used to order what they called a “bowl of guts” with chilli on the side. It was most of the innards of…. I’m not sure what. probably a cow. I recognised bits of heart and lung and gut, but the rest was “mystery meat”.
Posted by mr creosote on 2008 01 19 at 07:21 AM • permalink
I’m too gutless to have a colonoscopy.
Posted by mr creosote on 2008 01 19 at 07:22 AM • permalink
I’m not middle aged. I’m youth challenged.
Posted by Evil Pundit on 2008 01 19 at 07:39 AM • permalink
I luurve chicken feet. Think of them as a daintier version of pig’s trotters…
See, that’s the problem. I do.
I guess Tim’s a distant relation to CMOT Dibbler….
So, what keeps the chickens from falling over?
Only your age, Paco…
Posted by richard mcenroe on 2008 01 19 at 11:53 AM • permalink
I’m not middle aged. I’m youth challenged.
I’m wet and I’m cold, but thank God I ain’t—oh, hell, I’m wet and I’m cold…
Posted by richard mcenroe on 2008 01 19 at 11:54 AM • permalink
The Turks have a ‘livestock fishery’?
What will they think of next?
Posted by Harry Eagar on 2008 01 19 at 01:16 PM • permalink
I’m sorry, but when I was a kid, my grandmother raised a few chickens, and I helped a neighbor “gather” a couple thousand chickens from his large chicken confinement operation, for shipment.
I’ve seen firsthand the bathroom habits of chickens, and they aren’t pretty. Because of that, I don’t think they could wash a chicken’s feet enough times before preparing, to quiet my gag reflex as one neared my mouth!
Pity İZMİR (Turkish Daily News) doesn’t show the byline for that report.
Pullet surprise winning material, there.
Posted by MentalFloss on 2008 01 19 at 02:51 PM • permalink
On a lighter note, I Googled on the search string “chicken feet” recipes and got a page with the heading
Results 1 – 10 of about 23,200 for “chicken feet” recipes. (0.18 seconds).
Everything from hors doeuvers to soups, stews and stir-fry. The Chicken Feet in Black Bean Sauce looks yummy.
A Chinese coworker once assured me that chicken feet are delicious. Much as I like dim sum, however, I have never had the courage to try them. I’ll stick to whitey food, thankyouverymuch.
The explanation for all the weird things in Chinese cooking is this. Chinese cuisine is intended to make into delicious, palatable, gourmet dishes what anyone in his right mind would eat only to avoid death by starvation in the worst famine in history.
Posted by Michael Lonie on 2008 01 19 at 05:56 PM • permalink
My disgusting titbit of the week.
If you chop a chooks head off riiiight up so you nearly get the head and strip out the windpipe you can make your own novelty “chook clucker” whistle. Allways a highlight on slaughter day.
I used to raise batches of about 200 meat birds at a time when I was a teenager so even to this day I have an aversion to the smell of wet chooks.
Did set myself on fire once lighting our chooks “warm drum” once as well, not a good idea to combine kero and flannel PJs.Posted by thefrollickingmole on 2008 01 19 at 06:00 PM • permalink
- Michael Lonie
My dad went to Vietnam, when he commented to an in law about how everything was used he got told quite proudly they used everything “Except the hair and the shit” from the animal.Posted by thefrollickingmole on 2008 01 19 at 06:05 PM • permalink
#51, My dad went to Vietnam, when he commented to an in law about how everything was used he got told quite proudly they used everything “Except the hair and the shit” from the animal.
Don’t be too sure of that, Mr. Mole. The Vietnamese wife of a GI once told me that the best way to soften callouses on the feet was to soak them in elephant dung.
As the proud possessor of two left thumbs, I am not the best with chop sticks. I’m sure that when I go to China they only order chicken feet so that they can watch my convoluted efforts at eating them. The trick is to suck the flesh off the bones and use the chopsticks to remove the bones from the side of the mouth. This is done while covering your mouth with the other hand. Basically a skiting exercise to show how good they are with chopsticks, I reckon.
- Posted by Wimpy Canadian on 2008 01 19 at 06:59 PM • permalink
I did try them (or they may have been duck’s feet) at dim sum, Michael, but they’re just cartilage and it wasn’t like they were in some great-tasting sauce, just chew, chew, chew. So I wouldn’t advise being adventurous about them out of curiosity.
Posted by andycanuck on 2008 01 19 at 07:20 PM • permalink
*Because of that, I don’t think they could wash a chicken’s feet enough times before preparing, to quiet my gag reflex as one neared my mouth!*
I said the same thing to my Indonesian wife, she looked at me pityingly and assured me that the skin of the feet is peeled off before cooking, the nails (Talons? Claws? What do chickens have at the end of their toes?) are also chopped off.
It made me slightly less squeamish but I still haven’t tried them.
Posted by Harry Flashman on 2008 01 19 at 10:30 PM • permalink
From your link:
“Chicken Feet are used in Chilled Dog rolls.”
Do I really want to know?
Posted by Evil Pundit on 2008 01 20 at 12:41 AM • permalink
Try eating them – marinated in chilli with sweet and sour sauce -at one of the better Yumcha restaurants, ie. Taipan at King Street, Blackburn. They rock!
Posted by Wylie Wilde on 2008 01 22 at 09:53 AM • permalink
We’ll need somewhere to dump the chicken heads, wings, bodies and legs, though.