Playing with my food again

Have you ever had a silkie chicken? I hadn’t.

It’s one of the interesting items that they have over at T&T supermarket that I’ve gawked at, and wondered about (I keep thinking of doing something with duck tongues, too).

When Sandy, Betty & I visited Susan in Roslin,  Betty was reading something about them. About what they looked like, what they taste like. She mused that it was something I should experiment with, and invite them over for dinner to try. It stuck in my head.

I have reverted to not springing new dishes on people — I have to try them first.

This just felt like the week to try a silkie chicken. After bird-watching for a little over 3 hours this morning, I hopped on my bike and rode over to T&T, bought a chicken and a container of garlic cloves (I never do that! I always buy full buds. But I wasn’t sure what I was going to do with the chicken when I got home, and wanted to consider silkie on 40 cloves of garlic). Back home, did a little reading on the internet, and decided to put it in the crockpot.

Here’s the video of my experience. Warning: if you are of a delicate constitution or a vegetarian or a vegan, you will not like this. It is recognizably a bird.

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About pat

Visual thinker, first got interested in digital imagery in the early days of Omni magazine, back when it used to review what had happened at SIGGraph. I worked in the 3D software field for 23 years. Lifelong enjoyment of gardening grew over time; I was a Master Gardener (briefly) and had a vegetable and herb allotment garden in Toronto to grow vegetables, as well as perennial gardens at home. Gardening and enjoying fresh produce also raised my interest in cooking with really good local food. As more restaurants in Toronto are offering local fare, I enjoy dining out and sampling the visions the different chefs have.

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