Subj : Shrimp was: Chilies [1]
To : Dave Drum
From : Ruth Haffly
Date : Wed Dec 18 2024 14:59:18
Hi Dave,
DD> Used to be easy when I was a kidlet and the freezer at the time held
DD> only a pair of ice cube trays and maybe a package of hamburger. Open
RH> One rental house we had, the freezer had the ice cube tray (singular)
RH> underneath the food compartment. That couldn't hold much more than a 12
RH> oz can of frozen orange juice, The door had no shelves. The owner of
RH> the house let us replace the fridge (took it with us when we moved) so
RH> we found a $50. "wonder" fridge at a yard sale. Wondered about age,
RH> brand, how well it would hold up, etc. Still running about 6 years
RH> later when we sold the place we were living in as Steve joined the
RH> Army.
DD> Did that first one have the compressor and "works" on top? Or hidden
DD> underneath? My grandmother's was a Frigidaire w/the compressor and its
DD> other necessaries in a round thing the size of a large hat box perched
DD> on the top. Sure gave off a lot of heat when it was running.
It was underneath but I've seen pictures of fridges with the compresser
on the top. We unplugged it and used it for extra storage in the
kitchen. It stayed with the house when we moved on; we took the one we'd
bought.
RH> My mom used to heat a pot of water to boiling, then put it in the
RH> freezer. After a bit, she would take it out and chip away at the
ice. I RH> started with a pot of boiling water, then when it had
cooled, took it RH> out and aimed a hair blow dryer at the ice. Much
faster than mom's RH> method. (G)
DD> I have a heat gun I got at AutoZone which speeds things along at a
DD> nice clip. It won't get so much use when the new self-defroster
DD> arrived and
DD> the current unit moved to the garage for long-term warehousing. The
DD> more the door is opened, letting in moist ait, the quicker it frosts
DD> up. Bv)=
You will really appreciate the self defrosting unit. Use the old one for
bulk storage of stuff you don't use that often--extra flour, oats, meats
and so forth. Keep an inventory on the door of what's in there, how much
and the date it went in; it'll save you the "wonder when this went in"
and "how much of XYZ do I have on hand". I do that with my upright
freezer, fridge one is for daily "whatevers".
DD> Too bad it's not that easy today. I scored a nice 12.6 cu. ft.
self- DD> defroster at Best Buy for U$500 delivered and the current box
moved to DD> the garage.
RH> Nice! We bought a new fridge around this time in 2018, donated the old
RH> one to our church. Still running, we just wanted more fridge room.
RH> Replaced a chest freezer (about 10 c/f) with an upright a couple of
RH> years ago, gave the chest one to a friend who had the need for one.
DD> I find the uprights more convenient than the older chest freezers. And
DD> easier in the floor space, too.
At times I miss the ability to put stuff on top of the freezer, don't
have a whole lot of counter space in this kitchen so it's a juggling act
at times when I'm gearing up for a lot of cooking.
DD> 8<----- CLIP ----->8
RH> Steve likes the chicken livers, I'll eat them but not my favorite meat.
RH> We'd more than likely have them for supper, with brown rice and a
RH> salad.
DD> Sometimes a gizzard sneaks in to the kivers - the trays are next to
DD> one another in the hot case. Then Jaspers, the old super-mooch, gets a
DD> treat. I find gizzards to be tough, chewy, and low in flavour. Best
DD> use I've
DD> found for them is making dirty rice.
I've not bought them in years. Used to buy whole chickens with "innards"
quite often, saved the packets of gizzards until I had a good quantity
and then cooked them up. Livers usually got cooked with the first
cooking of chicken--I'd cut up and repackage the bird into several
meals. Easier now to buy pieces I want--and we can afford to do so. Time
was, buying the whole bird and cutting it up was the only way we could
afford it.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... You learn something useless every day.
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
