Subj : Chick'n was: Snow [
To : Ruth Haffly
From : Dave Drum
Date : Tue Jun 25 2024 06:51:25
-=> Ruth Haffly wrote to Dave Drum <=-
RH> Sounds good. We'd started sort of looking for a replacement truck in
RH> 2022, knowing the Frontier was aging (2010 model) but not seriously
RH> looking. Bought a new camper in late Februaary, 2023 and needed more
RH> towing horsepower so got serious about looking for a replacement.
RH> Stopped at a used car lot on our way home from Raleigh one afternoon
RH> and saw a "well, maybe but let's keep looking". A bit up the road was
RH> the Ford dealership so we pulled into there. They had a 2018 F-150
RH> sitting out, by itself, so we started looking. Ended up taking a test
RH> drive, then buying it.
I really liked my little (mid-size, actually) Frontier that I drove for
delivering AutoZone parts. So much so that I priced a new one at the
local dealer. Now they've put them on steroids, just like all of the
other smaller pick-ups and the current Frontier is larger than the 1976
Chevy pick-up that I used to own. FEH! And used 2019 models are selling
for more that what they stickered for new in 2019. Go figure.
DD> 8<----- SLICE ----->8
DD> Hee's another Japanese thing I have eaten out but not made on my own.
DD> Once again, the prep is lengthy but the results seem to be worth it.
RH> Never tried it or seen it on the menu. Our favorite way to do leg
RH> quarters is to marinade them in an adaptation of the Cornell sauce,
RH> then grill.
I just scored a 10# bag at Humphrey's. They're in the crockpots cooking
down - to be separated into shredded chicken, bones, broth and skin. The
broth will be chilled and the fat reserved as "schmaltz". The bones and
skin will go into the freezer for next timw I make a batch of stock. The
"shreddies" will get bundled and sucky bagged in reasonable sized bits
for later meals.
2 lg Russet baking potatoes
1/2 c Chicken schmaltz
1 tb Olive oil
1 Handful fresh sage
Salt & pepper
Set oven @ 375ºF/190ºC.
Meanwhile, peel and roughly chop potatoes into medium
size chunks. Boil in a large pot for approximately 8
minutes until you can easily puncture them with a knife,
but so that they are still solid.
Spoon your schmaltz into a medium roasting tin. Place
it on your stovetop or (briefly) inside your oven,
until the fat is mostly melted. Remove from heat.
Drain the potatoes and place them in the roasting tin.
Stir gently to distribute the now-liquid fat, then
drizzle in the oil. Bake for approximately 15 minutes.
Meanwhile, gather and chop your sage, if applicable.
After about 15 minutes of baking, remove the potatoes,
add the sage, and gently stir again. Place back in the
oven for 5-10 minutes, or until potatoes are fully
cooked and beginning to brown. At this point, move the
roasting tin to the top shelf, turn your oven to broil,
and monitor the potatoes until they are nicely browned
and glistening.
Remove from the pan using a slotted spoon (feel free to
reserve some of the grease for dripping on the potatoes,
though!), and be sure to fish out the little pieces of
schmaltz-fried sage. Top with salt and pepper to taste,
and serve immediately.
These are also excellent as leftovers, but be aware:
they will lose their signature crunchiness. I like to
refresh and reuse them by frying them alongside my
sizzling bacon in the morning! If schmaltz-roasted
potatoes weren't decadent enough for you, try schmaltz-
roasted, bacon grease fried breakfast potatoes.
I make no apologies.
Uncle Dirty Dave's Kitchen
MMMMM
... "Look for the ridiculous in everything and you will find it" Jules Renard
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
