Subj : Shrimp was: Chilies
To : Dave Drum
From : Ruth Haffly
Date : Fri Dec 20 2024 21:58:33
Hi Dave,
RH> You will really appreciate the self defrosting unit. Use the old one
RH> for bulk storage of stuff you don't use that often--extra flour, oats,
RH> meats and so forth. Keep an inventory on the door of what's in there,
RH> how much and the date it went in; it'll save you the "wonder when this
RH> went in" and "how much of XYZ do I have on hand". I do that with my
RH> upright freezer, fridge one is for daily "whatevers".
DD> I mostly write dates on the stuff I sucky-bag. It does help.
I do that too, but to keep track of what I have and how much of what I
have, the inventory on the door is a big help. It lets if I need to pick
up some ground beef if I want to make meat balls or chicken leg quarters
if we want to marinade/grill chicken for a Saturday night supper.
DD> My counter space is so scant that the tops of both the fridge and the
DD> freezer hold much stuff.
Same here, we also have stuff on the tops of cabinets. (G)
DD> 8<----- CLIP ----->8
DD> Whole birds are bought w/giblets - which most times includes the neck.
DD> Gizzards and hearts are either ground in the meat grinder using a
DD> coarse plate - or chopped by hand for inclusion in the giblet gravy.
DD> Livers get cooked with the bird as a "chef's treat". And the necks go
DD> into the can of stock ingredients in the freezer. Nothing much goes to
DD> waste not even the "parson's nose" which is a doggy treat. Bv)=
When I was growing up, that bit went to the family cat. (G) Necks
automatically go into the stock zipper bag; I've made quite a few
chicken soups with them as the main source of meat. The pot-au-feu I
made the other night had beef stew meat, plus various vegetables. I
wasn't able to get the savoy cabbage the recipe called for but subbed
baby bok choy leaves; they weren't as strong as the cabbage but added an
interesting taste of their own. Stalks are going into a chicken soup
next week.
DD> Source: Pennsylvania Dutch Cook Book - Fine Old Recipes;
DD> : Culinary Arts Press, 1936.
I've got a copy of that floating around somewhere in my cook book
collection.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... If you think you are confused now, wait until I explain it!
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
