4/16/17
This is Bistek al la Mexicana a common dish found many places. There are several places I get this some better than others but all real decent! Kind of a tomato based sauce with generally pretty tender pieces of beef and a fair amount of it. The rice is pretty generic but the frijoles can be something else. This also includes as many fresh made in front of you tortillas you want and brought to you with a smile. Something like this costs around 50-60 pesos or $3. The squeezed as you watch orange juice is 20 and brings the price up a bit but worth it. Nothing in the States I've ever had compares to this not even close plus it'll cost 7-10 smacks. I don't know what I'm going to eat when I return. It will be an adjustment as I do this so much that is go into Puerto Vallarta on the south side and have me a excellent lunch with "real" Mexican food not the slop I get back there. I do not plan on eating out much at all only at maybe three select places. Pricey yes but worth it because it's so good. I threw away so much money last summer eating way overpriced shitty food. Several times the food got thrown away as well. The whole of Mexico is an eating machine I tell you. I'm gonna miss this.

I feel good and and think the higher temps and humidity contributes to that. It's the same every time. After a month or two you realize and say " Hey I feel pretty damn good!"

Just as important I believe the food made fresh with wholesome fresh ingredients as well contributes to that. Get off the bus in town the food smells everywhere make me hungry just like that.

4/7/12

Chicken Mush

I've been bitching about chicken for a long time. This leg quarter is huge. We know how abnormally huge the breasts are.

I don't have the time this morning to write all that's on my mind but click on this picture below and see what's there after it's cooked on the grill a bit. I've never seen this before and it looks just plain odd.
Do you remember when juice used to run out of chicken - even the breasts? To me this meat along with other meats when you chew it it's mushy. Think about it next time it really is.

I gotta go up to the south side of metro Denver and see a man about a type of modern horse.

Have a good one!

10 comments:

  1. If you don't eat too much chicken you won't have to worry about abusing steroids. Now that you have time on your hands, have you considered growing your own chickens?

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  2. Montag has a good plan...raise yourself a few birds (build the pen well, because you live like we do with the wild life. Then have a great chicken feast!

    Love the header. I worked at Shiprock one whole summer... amazing place!


    Linda
    http://coloradofarmlife.wordpress.com
    http://deltacountyhistoricalsociety.wordpress.com

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  3. My sister in laws are buying me a fancy blender for my upcoming birthday.
    I will be trying to get off of meats and poultry.

    Hmmmm.
    Maybe I will put the effen chicken in the blender.

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  4. Commercial chicken is shot-up with antibiotics and fluid to make the poor birds huge and bloated. They weigh more and when they weigh more, we pay more at the market.

    The only solution is free-range chicken. Not available everywhere and more expensive but if you're a chicken eater, a cleaner, healthier food.

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  5. Be careful about free range chicken, too. The definition allows major producers call them free range if they can walk out of their barn into a yard that may be no bigger than a dog run. Everything else, antibiotics, steroids and other additives remain the same.

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  6. Having had 4-Hers raise meat birds, I can tell you that they get huge without drugs or anything unnatural. The commercial Cornish cross chicks are eating machines, in 8 weeks they're at butchering weight. A nice all-round bird like a Plymouth Rock isn't ready until it's much older, and it will never have the same distribution of meat. This isn't due to genetic manipulation, either, it's quite easy to create almost any kind of chicken you want just by traditional breeding for traits you want. Free range is a joke for meat birds. Cornish crosses are still psychologically chicks at 8 weeks, they bunch together. If you put a flock of them in a pen, they cluster together and don't use all the space. If they're older than 8 weeks, many of them won't be able to walk very far anyway because their legs won't hold their bodies up very well. One of my 4-H kids did keep a half dozen of his meat birds and let them run loose. There is no predator that can't catch them. A blind dog with no teeth could catch them. I totally agree that chicken you buy in the store doesn't taste very good. I have the same opinion of pork. It tasted better when I was a kid. Maybe that's because my mom breaded it and FRIED it, and now we all grill it.

    If you've raised your own meat birds, you know that they taste different than store-bought meat. But you also know what a pain in the butt it is to kill and pluck and clean those things. We do have a small processor in our area where you can take your own meat birds and get them back in nice little plastic bags all ready for the freezer. It will cost you $6.00 each. If you add the cost of feed, you'll have at least $8.00 invested in each carcass.

    One more thing, a note about antibiotics. Most chick starter has an antibiotic in it. I don't think commercial chicks get it past the first two weeks, though. If they're butchered at 8 weeks and there can be no residue, that's not enough time. I know a fellow who raises turkeys for Foster Farms and he says they very seldom treat the birds with antibiotics, which they put in the water (you can imagine the amount of work that would be required to give a million birds a shot). Turkeys are butchered at about 18 weeks, so the timing isn't the problem. Economics is the reason they don't use antibiotics, it costs less to let a few birds die than it does to medicate the entire flock.

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    Replies
    1. You were here over two years ago as well. We are not wrong about this.

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  7. Time to start buying free range chickens or keeping your own.

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  8. Thanks everyone for you participation and the fact is we're all correct. As a country we are paying a huge price for what we are eating because of corporate profits.

    Sorry but Fly's lazier than you might think. It's not that he's lazy but would rather maybe sit on his ass instead of being a chicken farmer - but you are correct.

    I've tried some of this free range and or organic chicky and that ended up being a "YIKES" moment too. One brand was Red Bird and the price was right but there was something wrong with this stuff. Didn't taste right and quit buying it.

    If I do make it to Costa Rica I will try to get closer to an answer about this on several levels. This is interesting to me.

    There is a question that needs to be answered first before much more can be said concerning this issue.

    That is this - is it me or is it actually the food itself? When I start eating fresh local foods I expect that question to be answered.

    If I do not notice a significant difference for the better with the food I eat there and it seems similar to what I experience her that then means it must be me who has changed.

    Do not expect that to happen but I don't know that and if I'm incorrect it then becomes obvious I have no - repeat no credibility in this matter and will be forever quite on this.

    It might not be much but this is the kinda shit I get a kick out of.

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