Subj : Shrimp was: Chilies [1]
To : Dave Drum
From : Ruth Haffly
Date : Sun Dec 22 2024 17:09:16
Hi Dave,
DD> I mostly write dates on the stuff I sucky-bag. It does help.
RH> I do that too, but to keep track of what I have and how much of what I
RH> have, the inventory on the door is a big help. It lets if I need to
RH> pick up some ground beef if I want to make meat balls or chicken leg
RH> quarters if we want to marinade/grill chicken for a Saturday night
RH> supper.
DD> Leg quarters (Marylands) do not make the freezer. When there is a
DD> "killer" special on ... like 59c/lb - a 10# bag somes home with me and
DD> right into the crock pot(s). Then it gets broken down into meat, bones
DD> and skin. The bones get used for stock, the skin used to thicken that
DD> stock, and the
DD> shredded chicken that didn't go into the big pot of chicken & noodles
DD> makes it into the freezer in batch sided packs. The chicken fat
DD> (schmaltz) goes into the ice box for various tasty things.
I've mentioned the restaurant in the area where I grew up that
specialises in marinaded and charcoal grilled chicken. There's a copycat
recipe out; my mom got a copy of it and she's do it for supper, with leg
quarters only, many a Saturday night supper with potato salad and some
sort of side vegetable. At the 2015 Boyd Pond picnic that Nancy hosted,
I brought a bottle of the commercial sauce and made the knock off
version one night for supper. (Steve did the grilling, in the rain.) The
home made recipe version was a hands down favorite (and I'll post it,
but not today). Anyway, we buy the leg quarters to use here. Good if you
only want a small amount (leg or thigh) or a larger amount (quarter) of
chicken.
DD> My counter space is so scant that the tops of both the fridge and the
DD> freezer hold much stuff.
RH> Same here, we also have stuff on the tops of cabinets. (G)
DD> I can't do that. My cabinets are hung from the ceiling.
I've had that in various places, was glad to see the open tops in this
house when we were house hunting.
DD> Source: Pennsylvania Dutch Cook Book - Fine Old Recipes;
DD> : Culinary Arts Press, 1936.
RH> I've got a copy of that floating around somewhere in my cook book
RH> collection.
DD> The only 2 cookbooks I still own are the early 1960's New York Times
DD> Cookbook and the BH&G cookbook I bought in the early '70s. All the
DD> rest have found new homes and their contents are in my Meal Master.
DD> The last cookbook I bought - "Two Fat Ladies - Obsessions" is wrapped
DD> and
DD> will be gifted to my S-I-L as a holiday gift.
I like picking them up, reading them and trying something new now and
again. The shrimp recipe was from a cook book I picked up at the campus
Sharing Shop--free thrift shop--I'll probably sort thru my books and
make a donation at some point.
DD> Here's one of my favourite dishes that I discovered whilst browsing
DD> the NYT cookbook my Mom gave me: (both versions - original and my
DD> take)
