Comments on: Silkie Chicken Takes a Thai Bath Sous Vide

By: Robert Arnesen

Robert Arnesen — Sun, 21 Feb 2010 18:06:43 +0000

I raised some of these birds when I was a kid. They are beautiful creatures and the racoons found them quite tasty. I bet your preperation would be more to my liking.

By: Linda

Linda — Wed, 17 Feb 2010 23:08:54 +0000

thanks for viewing it, Jenny. When I finally broke down and bought one it was because the butcher was actually stocking the freezer with what he said was a fresh shipment, so maybe you could ask them next time? That is so fortunate you had the opportunity to eat one in Congee- I’m sure it was prepared exactly as it should have been!

By: Jenny

Jenny — Wed, 17 Feb 2010 19:50:28 +0000

I’ve always seen these at Uwaji’s, but I’ve never been sure if they’re good quality (sometimes they look like they’ve been frozen forever). I’ll have to give one a try at home. I have eaten black silkie in congee and loved it – but I think I’d like to eat it in something that I can really appreciate its flavor. Thanks for sharing this terrific information.

By: Laura Flowers

Laura Flowers — Wed, 17 Feb 2010 05:09:14 +0000

I forgot to mention. This post is amazing. Sigh… You all have amazing ingredients to work with too. Don’t you miss Moscow?

By: Linda

Linda — Tue, 16 Feb 2010 21:43:59 +0000

@Daydreamer Desserts You should see if you can find them- they are really something to look at!