Text 17344, 70 rader
Skriven 2008-12-04 13:39:36 av Ruth Haffly (1:396/45.28)
  Kommentar till text 17248 av Dave Drum (1:124/311)
Ärende: Boneless/Skinless
=========================
Hi Dave,

 DD> to bone out thighs or breasts. And the skin w/fat comes off easily.
 DD> The skin/bones/wing tips go into a container in the freezer until I
 DD> get inspired to make a batch of stock.

 RH> It depends on what we want to use the meat for.  A lot of time we do
 RH> things that work well with bnls/skls pieces.  Right now I'm trying not
 RH> to build up too much of a supply of extra stuff in the freezer as it
 RH> will have to be emptied out shortly.

 DD> My point was that it is very easy to bone/skin poultry when S/B pieces
 DD> are needed. And you aren't paying the 30% (average) price uptick for
 DD> the
 DD> convenience. So, you're ahead even if you put the offal out for the
 DD> critters to eat.

I know, I used to buy it all on the bone or the whole bird and cut it up
myself.  We used to have to pinch every penny until Lincoln squealed.
Buying the cuts I want, how I want them has been one of my little
luxuries as our income improved.  Of course when we take a "hit" as in
Steve's retirement & return to school, I will go back to the penny
pinching ways.


 DD> The fat skimmed off the simmering stock is saved into a container to
 DD> use for other purposes. Schmaltz is a very useful foodstuff - a
 DD> rendered chicken fat (sometimes flavored with onions, apples and
 DD> seasonings) that is strained and used in many dishes of Middle
 DD> European Jewish origin much like butter — both in cooking and as a
 DD> spread for bread.

 RH> I've used it in various ways but am cutting back on keeping a supply
 RH> on hand for now. After we move and get resettled...............

 DD> You can also fry eggs, etc. in schmaltz

I'm not that fond of fried eggs, would rather have them cooked other
ways.  Most of the time they're cooked on cast iron that's been hit with
a shot of non stick spray.


 RH> Yes, but they're not as good as done in bacon grease. (G)

 DD> That's true. But, when you're entertaining the Rabbi ......

 DD> Not to mention that there are times when the bacon flavour will
 DD> interfere with the dish you are making the eggs for.

Yes, and living with a non bacon eater limits the amount of bacon grease
I have.  Turkey "bacon" doesn't have the fat of real bacon, nor the
mouth taste.

 DD>       Title: Salt & Pepper Crusted Rib Roast
 DD>  Categories: Five, Beef, Classic
 DD>       Yield: 8 servings

I'm drooling, and I just finished lunch. (G)


---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... OH NO!  Not ANOTHER learning experience!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)