Subj : Re: Chick'n
To : Ruth Haffly
From : Dave Drum
Date : Mon Jul 01 2024 06:58:16
-=> Ruth Haffly wrote to Dave Drum <=-
RH> We needed something fast after our accident in December, 2016. This was
RH> available, also had the bed cover which was needed. The F-150 came with
RH> a bed cover but Steve found a cap on Craig's List (person wanted a bed
RH> cover) so some Yankee trading made both parties happy.
DD> I've never had (nor wanted) a bed cover. Or, for thst matter, a
DD> topper. My brother had a pickup with a hard bed cover that raised up
DD> like the hood of a car. It made getting at stuff up near the cab
DD> an occasion for strong language and a bad attitude. Bv)=
RH> A bed cover helps keep the stuff in the back of the truck dry. Camper
RH> doesn't have enough room to carry all that Steve wants; add radio stuff
RH> to the camping gear and a bed is very handy. He has a tall cover so
RH> built a "mezzinine" (as a friend called it) to double stack stuff and
RH> just got a bed slide out to make getting to the stuff near the cab
RH> easier. Contrast that to my carrying a small sewing machine, small box
RH> of supplies (scissors, pins, etc), ironing pad and travel iron. (G)
Sounds like you might have been better off with a van. But not the "on
steroids" that Dodge and Ford are currently pushing. More like the old
E-150 I used to tow my race cars with.
RH> I generally use water, a bit of salt and Bragg's Seasoning (similar to
RH> Mrs. Dash). After the carcass is simmered for a bit, I'll cool it to
RH> where it can be deboned. If I'm making chicken soup, I'll add some
RH> turmeric at that time but not if I just want the stock.
DD> Do you add the flesh back into the stockpot? Or save and freeze it for
DD> use down the road? If I'm doing leg quarters I reserve the skin to one
DD> side to add to the stock after I strain out the bones and veg. Let it
DD> come back to temperature then blend it with the immersion blender for
DD> a very "rich" stock.
RH> Meat goes back in the stock if I'm making soup, otherwise gets used in
RH> a variety of ways.
Like at my house. If I'm going straight to soup. But, that's seldom.
And there are any number of place where some shredded, well cooked
buzzard comes in handy. Bv)=
RH> I've got a couple of good sized thighs marinading in a marinade I
RH> picked up from Wegman's, see how it compares to the recipe we usually
RH> do. They'll go on the grill for supper tonight, along with some steamed
RH> fresh from the farmer's market green beans and something else.
I picked up a nice cantaloupe at Suttil'd Garden. It will become "bowls"
for the chicken salad I have planned for tonight's supper.
