Subj : Chooken was:Farmhouse B'f
To : Carol Shenkenberger
From : Dave Drum
Date : Sun Feb 04 2024 07:13:00
-=> Carol Shenkenberger wrote to Ruth Haffly <=-
> RH> We use a lot of white meat unless we've bought a whole chicken.
> RH> Then he will take the dark, I'll take the white.
> DD> I prefer the dark meat unless it's free range chicken. The dark
> DD> has way more flavour than the pale meat. A free range bird that
> DD> has lived outside a cage and scratched for its food is much
> DD> tastier (and expensive) than the battery chicken that is more
> DD> common in stores.
> But there are lots of ways to add flavor to the chicken--and I've got a
> well stocked spice cabinet. (G)
Well, duh. Every cook worth his salt has a nicely filled spice rack. Use
of dark meat chicken means using less of the spices to get the desired
result(s). Store bought, battery raised chicken has breast meat that is
*almost" as flavourful as cardboard.
8<----- SNIP ----->8
> We prefer Costco but Sam's came to WF about 8 years ago. I've heard
> rumors in the past, and again in the past few weeks, that we may be
> getting a Costco also. We fill our propane tanks thru Costco as the only
> place in town that does it charges a flat rate, no matter how empty (or
> full) your tank is. Costco will pro rate it.
We have three propane dealers nearby, Ferrellgas, Hicks Gas, and Amerigas.
All will refill your tank(s) for you. Or exchange your empty for a full
tank. There is also a Blue Rhino Propane Exchange which is tank exchange
only - no refill facilities.
> DD> Not much money in that batch of chciken but a lot of "sweat equity".
> DD> And I've got chicken enough to last until the next great deal. Bv)=
> RH> That's the way I like to do it. Steve smoked a brisket a couple of
> RH> weeks ago so now we've got about 5 vaccuum bags in the freezer, each
> RH> with enough beef for a couple of meals.
> DD> I was defrosting my upright freezer last week and came across the
> DD> smoked beef roast that Dale Shipp gifted me at the last echo picnic he
> DD> and Gale hosted. Dennis and I are still eating on it.
> IIRC, that one was in 2017 so that roast is well aged. Glad you're
> enjoying it.
Currently I'm starting to work my way through my surplus of shrimp that
I stocked up on when prices were very favourable.
> DD> This recipe - halved - will use up the last of it. My electric
> slicer DD> has been getting a workout. Bv)=
> Electric slicers are good for some things; we have one that gets used
> from time to time.
I only fire mine up when I've got a largish quantity of stuff to slice -
or if it needs to be uniformly cut. Otherwise, my knives are kept sharp.
CS> I'm making chicken breast tomorrow. Normally I like dark meat but it's
CS> pricy to get it boneless and to much time to debone it for me. Since
CS> I'm doing a stir fry, chicken beast it optimal due to meat cooking
CS> time. It cooks quickly.
Deboning thighs is easy for me. I slice down to the bone with my knife
then grab the knob of the knee joint (where it used to hook to the drum
stick) and use my thumbnail along the bone to remove the meat. If I
don't have boned thigh meat in the freezer from one of the leg quarter
sales the I hit the GFS (Gordon Food Service) Store where boned, skinned
and sucky bag frozen thigh meat is U$4.99/5 lb. I can also get them at
ALDI, Schnuk's and Hy-Vee.
But, as I told Ruth - i'm starting to work my way through a glut of
bargain priced shrimp that's been clogging my freezer. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Shrimp Florentine
Categories: Seafood, Greens, Dairy, Cheese, Vegetables
Yield: 6 Servings
40 oz (4 pkg) spinach; thawed,
- drained
3 lb Shrimp; tail off, cooked
1/2 c Butter
3 lg Eggs; beaten
1 1/2 c Heavy cream
2 c Water
+=MIXED WITH=+
1 tb Minor's Shrimp Base
1/4 c Chopped scallions
Salt, pepper & paprika
8 oz Shredded Cheddar cheese
Preheat oven to 350|+F/175|+C.
Spread shrimp in the bottom of a casserole dish and top
with the spinach. Place beaten eggs, cream, water, soup
base, scallion and spices in a large saucepan and cook
over medium heat until mixture starts to thicken, stirring
constantly. Pour over the shrimp and spinach and top with
cheese. Bake uncovered for about 35 minutes until bubbly.
Serves 8. (or four at my house)
From:
http://www.recipelink.com
Uncle Dirty Dave's Kitchen
MMMMM
... "A cheapskate won't tip a server. I'm just careful with my money" Dave Drum
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