271 Slices
Medium 9781609520809

5. Sex Ed Chicks

Paula Young Lee Travelers' Tales ePub

Chapter Five

Sex Ed Chicks

Leave the gun. Take the cannoli.

Peter Clemenza, in The Godfather, 1972

A flock of baby chickens has arrived at the house in Maine. They started out as sixteen unsexed chicks, meaning the males and females werent sorted before going into the box. Odds are that the ratio of male to female will be 50/50, but the actual contents are a surprise, kind of like one of those Jumbo Mystery Boxes sold by the novelty shop Archie McPhee, Americas foremost purveyor of fighting nun windup toys and the classic rubber chicken. How to sex a chick? I pick one up and eyeball its X-rated parts. No dangling bits. Its a hairy eyeball with little whirling legs. Peep! Peep! But, alas, no show. Its such a tricky task telling the boys from the girls that chicken sexer is an actual job, and even the professionals get it wrong. I do an internet search of sexed chick, and get dozens of strange hits. The top entry? Sex Ed Chicks.

The omniscience of math prevails: precisely eight of the baby chicks turn out to be males. Seven are dispatched right away. Translation: they are killed. They expire whether or not you approve; blissful ignorance does not change the way of the world. To placate their children, parents buy pastel-colored chicks at Easter to celebrate the resurrection of Christ. These baby birds come dyed. No surprise, then, that they dont live very longdrowned in dog slobber, smothered in chocolate kisses, set free so they can be promptly run over by an SUV. Pet owners absolve themselves of these deaths, because it wasnt their fault. The cat did it.

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Medium 9782067181977


Michelin Michelin ePub


The revival and enhancement in the quality of native grape varieties is the goal that the Marches is working towards and there is no shortage of results. One obvious example is that the region’s wines are no longer represented by Verdicchio alone. Since 2004 the surge in new appellations – Vernaccia di Serrapetrona DOCG, Conero DOCG, Offida DOCG, Terreni di Sanseverino DOC, Pergola DOC and San Ginesio DOC – has demonstrated the dynamic changes the local wine industry is experiencing. The discovery near Ascoli Piceno of fossilised remains of Vitis vinifera, dating from the Iron Age, are a clear indication of the long history viticulture has in the region, which, thanks to its soil composition and the mildness of the climate, offers ideal conditions for winemaking.

The gentle hills around Jesi

Claudio Giovanni Colombo/SHUTTERSTOCK

The terroir

Despite the presence of international grape varieties like Chardonnay, Pinot Bianco and Pinot Nero, it is the native cultivars that triumph in the Marches. Verdicchio has always been the standard bearer for the region, which acquires unique qualities near Matelica and in the zone of Castelli di Jesi thanks to the very special characteristics of the soil and climate. Here Verdicchio grapes create white wines with a greenish tinge (whence its name), with scents of acacia flowers, hawthorn, peach, apple and citrus fruits. Known and appreciated abroad, Verdicchio is refreshing and zesty in the mouth, with an aftertaste reminiscent of almonds.

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Medium 9780253357076

7 Rice Cakes and Candied Oranges: Culinary Symbolism in the Big Vietnamese Festivals

Nir Avieli Indiana University Press ePub

7    Rice Cakes and Candied Oranges


This chapter analyzes the special dishes prepared for the three most prominent festivals in Hoi An: Tet Nguyen Dan (Vietnamese New Year, henceforth, Tet), Tet Doan Ngo (Summer Festival), and Tet Trung Thu (Mid-Autumn Festival).1 The difference between the festive dishes examined so far and the ones I present below lies in the fact that the latter are consumed simultaneously by huge numbers of people—sometimes by most of the nearly one hundred million people in the country and beyond who consider themselves Vietnamese. Thus, the meanings of these festive dishes concern not only the Hoianese but, in some instances, the entire Vietnamese nation, within and beyond the country’s borders. These iconic dishes are Vietnamese “key symbols” (Ortner 1973) that are “the most important means by which the members of a group represent themselves to themselves …” (Solomon 1993: 117).

The dishes discussed in this chapter are key symbols also because they appear in multiple cultural contexts: their origins are the stuff of legends; they are prepared for domestic and commercial consumption; they are presented as offerings as well as eaten at various food events; and last but not least, they are often mentioned by the Hoianese. Following Solomon’s analysis of key symbols (1993: 120), these iconic dishes are not mere representations of the main features of being Hoianese/Vietnamese. They also offer nuanced insights into the meanings that the Hoianese/Vietnamese attribute to themselves, and delineate differentiation as much as solidarity. Indeed, these iconic culinary artifacts express localized and contemporary ideas that go well beyond their explicit depiction of the Grand National Narrative.

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Medium 9781574412185

Cómo preparar los chiles

Kris Rudolph University of North Texas Press PDF







Tueste el chile poblano sobre la flama directa si tiene estufa de gas hasta que se ennegrezca por todos lados (si su estufa no es de gas ponga los chiles en una charola bajo el asador del horno ya caliente). Póngalos en una bolsa de plástico y déjelos sudar de 10 a 15 minutos. Quíteles la cutícula o piel tostada mojando sus dedos con agua si fuera necesario.

En México es común ver que se pelen los chiles bajo el chorro del agua, ciertamente esto hace más fácil la tarea, aunque también se pierde algo del sabor. Tenga cuidado de no rasgar los chiles cuando los pele.



Haga un corte a lo largo de un lado del chile y quítele todas las semillas y venas con sus dedos

(aquí se concentra el picante del chile por lo que debe limpiarlo completamente). No le quite el tallo.

*Siempre puede rellenar los chiles, o por lo menos asarlos y desvenarlos un día antes de servirlos.



Con un cuchillo quítele el centro y haga un corte lateral, abriéndolo totalmente. Elimine cualquier resto de semillas o venas. Corte en tiras delgadas.

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Medium 9781574415889

Fish and Seafood

Kim Stanford and Bill Backhaus University of North Texas Press ePub


Fish and seafood have been a big part of our gluten-free diet for years, and we have created some great recipes. For example, our Potato-Crusted Tilapia with Lime Crème Adobo Sauce is just heavenly. Using potatoes instead of bread crumbs actually tastes much better. The Pecan-Crusted Salmon is so easy to make, yet so incredible. And once you try our Shrimp with Sherry, Garlic, and Bread Crumbs—yes, bread crumbs—you will never want deep-fried shrimp again.

We recommend that you buy only the freshest fish and seafood you can find. Always try to find wild rather than farm-raised. It makes all the difference in the world. If fish smells fishy, don’t buy it. Fish is supposed to smell briny, like the ocean. When in doubt, buy frozen, which is quite good these days thanks to flash-freezing techniques on fishing boats. Besides using the freshest fish you can find, the other secret is not to overcook it. Overcooking will make any fish dry.

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