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@TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC
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-=> Ruth Haffly wrote to Dave Drum <=-
DD> I really liked my little (mid-size, actually) Frontier that I drove
DD> for delivering AutoZone parts. So much so that I priced a new one at
DD> the
DD> local dealer. Now they`ve put them on steroids, just like all of the
RH> We liked the Frontier but it just didn`t have the "oomph"for towing
RH> that we needed. Could tell a definate difference between coming home
RH> thru the Rockies last year with the F-150 and several years prior with
RH> the Frontier.
The one I drove for work was a "king cab" model with tiby fold-up back
seats and a 4 cylinder engine. But it never whined nor whimpered no
matter how heavily I loaded it. At various times I had the bed full,
front to back, side to side, up to the top rails with car batteries.
Made the back squat but it didn`t complain about the weight. Another
time I hauled 3 barrels (55 gallons ea) of washer fluid and ran right
along at highway speeds. But, that was on central Illinois` flat land,
not in the moutains. Bv)=
The main thing I liked was it was easy to get in and out of and the
controls, knobs and buttons "fit" me and were right where I expected
them to be. Some engineer or engineer team did their homework on the
ergonomics of the driver`s position.
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.
This works for any sort of bird .......
MMMMM-----Meal-Master - formatted by MMCONV 2.10
Title: Homemade Turkey Stock
Categories: Poultry, Vegetables, Herbs, Soups
Servings: 7 pints
1 Leftover turkey carcass;
- from a 12 to 14 lb turkey
4 qt Water
2 md Carrots; sliced
2 Celery ribs; sliced
1 md Onion; sliced
3 Fresh thyme sprigs
+=OR=+
1 ts Dried thyme
2 ts Minced fresh basil
+=OR=+
1 ts Dried basil
1 Sprig fresh parsley
1 Bay leaf
1 cl Garlic; minced
Salt & Pepper
Place all ingredients in a stockpot. Bring to a boil.
Reduce heat; cover and simmer 1-1/2 hours.
Discard turkey carcass. Cool broth 1 hour. Strain
through a cheesecloth-lined colander; discard vegetables
and herbs. If using immediately, skim fat from broth; or
refrigerate 8 hours or overnight, then remove fat from
surface. *
Broth can be frozen up to 2-3 months.
Makes: 3 1/2 quarts
By: Angela Goodman
* Or combine the skin, cartilage and veggies into a
doggie dinner/treat. Fido will wag his tail. - UDD
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave`s Kitchen
MMMMM
... A meeting without snacks should be an email.
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