-=> Ruth Haffly wrote to Dave Drum <=-
DD> The main thing I liked was it was easy to get in and out of and the
DD> controls, knobs and buttons "fit" me and were right where I expected
DD> them to be. Some engineer or engineer team did their homework on the
DD> ergonomics of the driver's position.
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.
I've never had (nor wanted) a bed cover. Or, for thst matter, a topper.
My brother had a pickup with a hard bed cover that raised up like the
hood of a car. It made getting at stuff up near the cab an occasion for
strong language and a bad attitude. Bv)=
8----- JUMP SHIFT ----->8
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.
DD> I just scored a 10# bag at Humphrey's. They're in the crockpots
DD> cooking down - to be separated into shredded chicken, bones, broth and
DD> skin. The broth will be chilled and the fat reserved as "schmaltz".
DD> The bones and skin will go into the freezer for next timw I make a
DD> batch of stock. The "shreddies" will get bundled and sucky bagged in
DD> reasonable sized bits for later meals.
RH> Sounds good; I try to keep home made chicken stock on hand. Last bits
RH> of rotisserie chicken usually get cooked down and stock saved for soup
RH> or times I need broth.
DD> This works for any sort of bird .......
DD> Title: Homemade Turkey Stock
DD> Categories: Poultry, Vegetables, Herbs, Soups
DD> Servings: 7 pints
RH> I generally use water, a bit of salt and Bragg's Seasoning (similar to Mrs.
RH> 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 turmeric
RH> at that time but not if I just want the stock.
Do you add the flesh back into the stockpot? Or save and freeze it for
use down the road? If I'm doing leg quarters I reserve the skin to one
side to add to the stock after I strain out the bones and veg. Let it
come back to temperature then blend it with the immersion blender for
a very "rich" stock.
Another use for chicken skin(s) ........
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Schmaltz & Gribenes
Categories: Five, Poultry, Vegetables
Yield: 2 Cups
3/4 lb Chicken skin & fat; diced
1/4 ts Salt
1/2 md Onion; peeled, in 1/4"
- slices (opt)
In a large nonstick skillet over medium heat, toss
chicken skin and fat with salt and 1 tablespoon water
and spread out in one layer. Cook over medium heat for
about 15 minutes, until fat starts to render and skin
begins to turn golden at the edges.
Add onions and cook 45 to 60 minutes longer, tossing
occasionally, until chicken skin and onions are crispy
and richly browned, but not burned.
Strain through a sieve. Reserve the schmaltz. If you
want the gribenes to be crispier, return to the skillet
and cook over high heat until done to taste. Drain
gribenes on a paper-towel-lined plate.
TIP: If you'd rather make the schmaltz in the oven (less
splatter), skip the water, spread salted skin and fat on
a baking sheet, and bake @ 350┬║F/175┬║C, stirring every
10 minutes. Add onion after 15 minutes. The timing will
be about the same for both methods.
By: Melissa Clark
Yield: 1/2 cup schmaltz, 2 cups gribenes
RECIPE FROM: https://cooking.nytimes.com
Uncle Dirty Dave's Kitchen
MMMMM
... "Nothing says holidays like a cheese log." -- Ellen DeGeneres
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