Oh Donna H.!! How nice you are! I’m afraid my mother’s day is already spoken for, but I sure would like to meet you and eat some of that chicken. I have only one question regarding the dumplings: flat or fluffy??? I think Roanoke is about 5 hours away from us, but let me work on that invitation of yours, okay? At any rate, be grateful that you still have your mom…I lost mine 5 years ago, and I miss her every day. I lost my Aunt Bonnie three years ago, and I miss her, too. And I’m positive that the two of them are happily cooking upstairs. I only wish I could sit down and eat with them again. But you know, inbetween my mother and aunt, and my husband’s Aunt Margie, they sure gave me, my husband and our son a working knowledge of what great southern cooking should taste like….short on ingredients, long on flavor and nutrition. And even longer on love. Happy Mother’s Day everyone!
My mom’s dumplings are always fluffy, never flat, do you prefer flat ones, because I sure can make that kind
We will for sure have to arrange a meal sometime when I am in Virginia, and you are coming to West Va. or something, I promise my mom’s meals are worth that five hour drive! And I can fix a pretty good one myself if I do say so. Whatever you like, baked tomatoes, bread pudding, peach cobbler, chicken salad, potato salad, pinto beans and corn bread, just to name a few of the things our customers always loved. And we always cooked them just like we did at home. No canned pinto beans, real ones that we had to pick the corn and rocks out of before they cooked on the stove for four hours every morning, gosh, I am getting so hungry, I just had better stop before I have to catch a plane home instead of driving. I’m sure you wonder why I don’t just fly?? Well then I wouldn’t get to stop in Savannah every time I go and come and try to see Mrs. Paula. It has not happened yet, but I believe with all my heart that I will get to meet her someday and sit down and visit with her. When I read her autobiography, I felt like I had written it, so much in common, I just can’t wait to tell her some really good dirty jokes, have a cup of coffee, and just sit by the water or where ever and shoot the breeze for a while!! You can’t hide from me Paula Deen, with that baseball cap, I will run up on you someday, and I know you are gonna like me, because I’m just like you!!!! Let me know Cammilla sometime when you are heading towards Virginia, and we will get the table all ready for you! Happy’s Mothers Day!
B’MAMA- First of all, what I like: baked tomatoes, bread pudding, peach cobbler, chicken salad, potato salad, pinto beans and corn bread, and everything else you can name. Amazingly, I do not like fresh water fish, except for mountain trout. I prefer salt water fish, but I’m marginal on strong tasting fish, like mullet, wild salmon, etc. Oh yea, tuna in any form isn’t on the like list. All veggies, fruits, breads, grains, etc. So that leaves quite a bit of room for menu planning! And yes, I’d love to meet you and your mom. But tell me (us, really) about your restaurant. Where it was, what kind of food you featured, etc. Was your restaurant on I-81 or closer to the parkway? And what was the name of the restaurant? I’m curious if I’ve eaten there on one of our trips south. And as for the dumplings, us south Georgia/northwest Florida guys like flat ones. But I’m open to anything good. And as long as you’re being generous, please ask Paula to join us. It could turn into quite a meal!
Donna H: You are way ahead of me…I’m impressed that you have talked to your congressman. Keep it up. Pehaps this forum will lead to something good about our higher expectations? Thanks again Paula Deen and crew for providing the opportunity to share. By the way Donna H, you’re still a youngster from my perspective! I just never had the experience of “chicken day”. Lots of other wild fowl tho…pheasant, duck, grouse, but dreaded cleaning them..we had a supposed rule…You catch ‘em, You clean ‘em! LOL! Didn’t always happen. More like I caught em, You clean em. Regardless, we appreciate the natural resources and they are nummy…never had bloody pheasant either!
Well, I can’t fry a chicken to save my life! Gave up years ago. I might give it a try after reading about salting it the night before. to be honest, I get grossed out by raw poultry, chicken or turkey! I’ve never touched a raw turkey, and my hubby has to get the darned thing in the oven at thanksgiving…. (yep, bad southerner here). I just can’t do it. I’ve bitten into chicken that’s raw inside, and that didn’t help the matter.
anyway, I’ve also read where it could be the cooking temp. For instance, the newer ranges/stoves cook differently than the old ones. I think they cook at a higher temp. I know my glass top takes longer to heat up, but then is hotter than my old one. Anyway, I’ve read where we need to turn the frying temp down just a bit and cook it a bit longer to ensure it’s cooked all the way through (for all foods, not just chicken). I’ve seen that done on the foodNetwork shows too. Just a thought.
Hi everyone!! I hope your Mother’s Day was enjoyable and delicious. Mine was…Oh yea, I almost forgot. Last Friday, I emailed the consumer relations division of Perdue chicken in Salisbury, MD. I asked them to explain to us what they were doing to eliminate the blood on the bones issue. Here was their explanation. I did not expect a quick response, but I was wrong. This afternoon I received this:
Dear Cammilla,
Thank you for your recent e-mail. We allow a standardized amount of time
for adequate drainage. We have done extensive research and employed
corrective measures to eliminate these problems.
I also wanted to include information on “black bones and meat” due to some
of the comments you made. We have always had a personal campaign against
freezing poultry because of the many quality problems that result;
dark-colored (almost black) bones being one. The presence of black bones
does not alter the flavor of the product, but the appearance is
unappetizing.
It is normal for each end of a chicken’s bone to be dark as this is new
growth that has not completely calcified. The entire bone (particularly
the center portion) will be dark, if the product has been frozen at some
point for any length of time. When frozen, the cells in the bone marrow
burst and upon defrosting, these burst cells seep through the bone,
darkening the surrounding meat.
Should you have further questions or concerns, please feel free to call us
toll free at 1-800-4PERDUE® (1-800-473-7383) Monday through Friday 9:30 AM
to 6:00 PM ET, or email us at http://www.perdue.com®.
Kindest regards,
Mary Beth James
Consumer Relations
So what’s the consensus? Do we believe them, or is more research needed?
Thanks all y’all. I was wondering what needed to be done. Seems like everywhere I go for fried chicken with one exception, it has some blood in it and it grosses me out. Now that I have that solution (ha ha no pun intended), I can get fryin up a storm!
Hi everyone!! I hope your Mother’s Day was enjoyable and delicious. Mine was…Oh yea, I almost forgot. Last Friday, I emailed the consumer relations division of Perdue chicken in Salisbury, MD. I asked them to explain to us what they were doing to eliminate the blood on the bones issue. Here was their explanation. I did not expect a quick response, but I was wrong. This afternoon I received this:
Dear Cammilla,
Thank you for your recent e-mail. We allow a standardized amount of time
for adequate drainage. We have done extensive research and employed
corrective measures to eliminate these problems.
I also wanted to include information on “black bones and meat” due to some
of the comments you made. We have always had a personal campaign against
freezing poultry because of the many quality problems that result;
dark-colored (almost black) bones being one. The presence of black bones
does not alter the flavor of the product, but the appearance is
unappetizing.
It is normal for each end of a chicken’s bone to be dark as this is new
growth that has not completely calcified. The entire bone (particularly
the center portion) will be dark, if the product has been frozen at some
point for any length of time. When frozen, the cells in the bone marrow
burst and upon defrosting, these burst cells seep through the bone,
darkening the surrounding meat.
Should you have further questions or concerns, please feel free to call us
toll free at 1-800-4PERDUE® (1-800-473-7383) Monday through Friday 9:30 AM
to 6:00 PM ET, or email us at http://www.perdue.com®.
Kindest regards,
Mary Beth James
Consumer Relations
So what’s the consensus? Do we believe them, or is more research needed?
Yours in biscuits and gravy-
Cammilla
** Very Interesting Cammilla.
I’d really be interested in hearing everyone’s thoughts on this….............Yes indeed, I would!
** Very Interesting Cammilla.
I’d really be interested in hearing everyone’s thoughts on this….............Yes indeed, I would!
Welp…
I carved up my first whole chicken today and was a tad disturbed that the blood wouldn’t stop flowing from the ends of the bone as it browned, as I’m sure everyone would be.
SO! Being the internet savvy youngster I am, I did a little Google work and dug up what I think is an absolutely perfect answer.
Apparently it has to do with the chickens being produced now being much younger than those of even a few years ago. The young chickens’ bones are still soft and porous, allowing blood and marrow seepage from inside the bone to the surrounding meat.
Meaning it’s not unclean meat, undrained veins, or anything like that… The overnight brining may help some but not entirely.
The GOOD news is that it’s just like a steak; so long as the chicken is cooked to a proper 165 degrees Fahrenheit, any remaining blood found within will be safe to consume, albeit kinda nasty looking.
Phew! :] At least I know I can feed my family tonight after all, haha. My bloody chicken is currently still in the oven, so I’m glad I stumbled on that article so quickly, and I’m sure anyone watching this thread (a year after the original post? We’ll see) will also be relieved to know that all is well.
...Well, Imagine that.
