Subj : Re: Stoves was: Air Fryer
To : Ruth Haffly
From : Dave Drum
Date : Wed May 28 2025 11:25 am
-=> Ruth Haffly wrote to Dave Drum <=-
DD> One time, as a chilli cook-off we fot sa new health minspector who
DD> was probably a bit "exercised" over having to work on a nice Sunday
DD> afternoon. First she ragged on me about not having a dish-washing
DD> set-up. And I told her "I don't re-use my pots and pans. I take them
DD> home and wash up in my kitchen sink. Then she wanted to check my
DD> thermometer. When I told her I hadn't brought onw she swelled up and
DD> asked "How do you know your chilli is at least 180 degrees?"
DD> So, I asked her "What temperature does water boil at?" mthen lifted
DD> the lid on my chilli pot to show I was holding a 5 bubble simmer.
DD> Bv)=
RH> Got the point across quick and easy without (too much) insult.
Too mant bureaucraps focus more on the wording than on the intent of
regulations.
RH> meal, with a lot of meat still on it (she didn't like dealing with
RH> leftovers). I asked if I could take the carcasse home with us (we'd
RH> brought up a cooler with pumkin pies and other goodies in it), got it
RH> and made soup with it.
DD> Sounds like something I'd do. My local GFS is selling rotisserie
DD> chickens for U$3 each. I save the carcasses after stripping the meaat.
DD> Makes some very nice stock ... and inexpensive.
RH> I do that also with the rotisserie chickens we get.
DD> One of the few things that smarty-pants Bobby Flay got right:
DD> Title: Rich Chicken Stock
DD> Categories: Poultry, Vegetables, Herbs
DD> Yield: 3 Pints
RH> I just use water, a bit of salt and Bragg's Seasoning for making stock.
RH> Then after I debone the bird, I'll add some turmeric.
We all have our ways of getting it done. But, I've *always* used veggies
as a part of my stock making ... be it poultry of beef/pork/etc.
A free and easy addition to this stock is to bung in any celery leaves
youmay have hanging about. I've never canned this - just jarred it in
old mayonnaise (or similar) jars and refigerated it for up to a month
or so.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Homemade Beef Stock
Categories: Beef vegeta, Herbs
Yield: 6 Quarts
10 lb Meaty beef bones; shanks or
- ribs, or a combination
5 lg Shallots; halved
4 Garlic cloves; halved
4 c Rough chopped carrots
1 lg Celeriac; chopped in large
- pieces
3 tb Tomato paste
1 tb Olive oil
5 qt Cool non-chlorinated water *
12 Black peppercorns
3 Dried bay leaves
12 Parsley stems
* You can let tap water sit in an open contasiner
overnight to let the chlorine "out gas" and turn into
"non-chlorinated" water. -- UDD
Set the oven @ 425oF/218oC.
Line a baking sheet with parchment.
Put the bones, shallots, garlic, carrots, and celeriac
on the baking sheet.
Combine the tomato paste and oil in a small bowl, then
rub all over the bones and vegetables. Spread the bones
and vegetables out and roast until well browned, about
40 minutes; rotate the pan halfway through.
Transfer the roasted bones, vegetables, and any juices
to a large stockpot. Add 1/4 cup of the water to the
baking sheet to loosen any tasty bits and scrape this
fond into the stockpot.
Add the peppercorns, bay leaves, and stems to the pot,
add the remaining water, and bring to a boil.
Reduce the heat, skim any foam, cover, and simmer gently
for 6 hours.
Strain the stock through a colander into large bowls or
jars. Refrigerate overnight.
Scrape the solidified fat from the stock and discard.
Strain the stock through a fine sieve into the stockpot
and bring to a boil.
Ladle into the clean jars. Wipe the jar rims clean with
white vinegar. Place the lids and rings on the jars and
finger-tighten the rings.
Process at 10 pounds of pressure: pint jars for 20
minutes, quart jars for 25 minutes. If you have a mixed
batch, process for the full 25 minutes. Let the pressure
fall and the canner cool before removing the jars.
Let the jars cool completely, then test the seal.
The stock is shelf stable for 1 year.
By Cathy Barrow
Makes: 6 quarts
RECIPE FROM:
https://www.motherearthnews.com
Uncle Dirty Dave's Kitchen
MMMMM
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