British Cocks

Kudos to the British rooster. These guys, I'm guessing, are at least partially responsible for just how tasty the eggs and chickens are over here.

First off, I love poached eggs. I tried dozens of times to make these things in the US without only marginal success. I'd tried adding vinegar, salt ...whatever ... and still the eggs were just ok -- they run all over in the simmering water. Then, I poached a British egg and lo and behold: perfection. They say it has everything to do with freshness -- so what does this say about our eggs in the States?

Then, we oven-roasted a chicken from Oak Church (a local gourmet food shop and garden center). Just very simple: chicken, salt, pepper, and olive oil. I ripped off a bite when it first came out of the oven and I had to have a moment to myself. It was the tastiest damn bite of chicken I had ever had and I believe that.

So, what's the difference? Maybe its freshness. Maybe its the milder weather. Maybe its because eggs aren't refrigerated here (not until you get them home ). Who knows? But I know I will miss these chickens (and their eggs) when we get back to the States.