Text 19170, 92 rader
Skriven 2009-01-06 08:37:47 av Carol Shenkenberger (25680.cooks)
  Kommentar till text 19072 av Michael Loo (1:18/200.0)
Ärende: lengwidge 24
====================
    
 >  > one might be a small splurge but not a trial and tribulation,
 >  > but now they seem to be back up again.
 >  CS> Really?  I must be lucky with my local chain Asian place.  Still
 >  CS> holding steady at 9$ for a good sized domestic duck.
 > 
 > That's an okay price - I think if I were to look for one up
 > north it would go $15 and up. Bear in mind I can get an 8-lb
 > roasting chicken for $9, and that'll provide 12 person-meals,
 > if one is careful.

Oh sure.  Chicken is cheaper.  I can get same amount of white meat with the
few bits of dark natural to it, for 3$ or so.  We do that most of the time
but love our luscious _DUCK_ for all it is and find it affordable.

 >    Since unlike some
 >  CS> other types of poultry, we will reliably eat *all* of it and then make
 >  CS> stock, we get at least 4 meals out of one of them.  I consider it quite
 >  CS> price-worthy for us.
 > 
 > I presume this means dinner for three plus one lunch, not 4
 > meals-for-three, which would put you in the getting blood out
 > of a stone category, ducks not being the meatiest things that
 > ever were. Plus I hope you save the fat for baking or sauteing.

Grin, I mean all 3 of us get about 4 meals when you add in the stock.  We
however are smaller meat portion eaters when at home and no one else serves
us a fancy meat dish.  12 servings.

Generally something you will never see, as we will go meatarian in a
heartbeat if a fancy cook makes us meat.  AKA: Charlotte eating a plate of
meatballs bigger than her head having been presented with proper italian
ones.

At 12 servings plus all that lovely duck fat, it is an economical dish. The
same sized chicken quite frankly often ends up with feeding the pets that
pesky white meat or hits the trash can when it goes green. (Never eat
something green, that wasnt meant to be. A lesson for your brother and
Kevin).


 > ==
 >  CS> One of the things at my place is we will have to see if anyone wants
 >  CS> to use the microwave.  If not, it will need to be moved so as to make
 >  CS> counterspace or there isnt any.  Don and i may be used to our small
 >  CS> amount, but the rest of you would not be so happy!
 > 
 > You could put the micro someplace else, like on the famous
 > covered porch, out of the way, but convenient enough for
 > occasional use only?

Top of the pot holding clothes wardrobe might be best?  No worry that we
forget to bring it in if it rains.  I think everyone can reach it there but
Ruth and me and i have one of those 2 step kitchen ladders for us.

Without doing that, we have a 6 inch deep, 15 or or so inch wide usable prepa
area in the whole kitchen.  Don and I are used to this but i bet the rest of
you would appreciate more?

 >  > Put that way, you can be honorary Asian again.
 >  CS> Hehe mee too!  Mee Fun!
 > 
 > Yuuu no fun, yuuu mellied.

Hehe he threatens to go fishing for the picnic!

 >  CS> And carrots are bigger and fatter there, so look alot like
 >  CS> an orange daikon.
 > 
 > When I first tasted an Asian carrot, I was surprised that
 > something that fat wouldn't be tough and woody.


Amazingly sweet.  Just a differnt type popular there.  More short and round
and cut better to matchsticks which I think may be the reason for tht
verion so popuar there.

 >  > That's how I see them, as I don't have a TV.
 >  CS> I like to buzz out before Food TV.  Cakeman show is the one i get
 >  CS> bored silly by, not suprising as we arent into sweets.
 > 
 > What does this mean? I often flee before Food TV, but that
 > doesn't seem to be your sense here. And Cakeman show? I shudder.

They have a show dedicated to making fancy cakes and confections.  Sine we
just threw out Charlotte's OCT 2007 halloween gatherings (and she had a small
bag with her), you can guess how much interest this one has for us.

Blerug.
              xxcarol
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