Text 20714, 94 rader
Skriven 2009-02-10 23:43:42 av Janis Kracht (1:261/38)
  Kommentar till text 20670 av Carol Shenkenberger (27205.cooks)
Ärende: Hot dogs
================
Hi Carol,

>> > Hey, indoor BBQ!  Perfect for NY weather at this season!  Next time, open
>> > dor and prop a bun or so in there too near end so you have toasted buns to
>> > with.
>>
>> hahahaha I did hahaha

Next time I'm gonna do baked beans in the top hahahahahaha

Think about it :) :)  Oh man..

> It's a natural thing to see.  We'll have 2 dogs a swirling and 2 buns doing
> same.

>> > In the top crock, add a few hanfuls of fine cut cabbage and a little vineg
>> > and mustard for a sort of slaw topping.
>>
>> Now I didn't go that far :) :)  If I'd had cabbage, I might have though

> Keep in mind for next time!

No, it's gotta be baked beans, I made up my mind LOL  With bacon hahahaha

>> >> >> > I set a chicken to defrosting tonight in the fridge and plan to make
>> >> > Grr, still too frozen for tonight.  Ah well, it will hold a bit.
>> >>
>> >> Hope it was good :) :)  Probably had it by now :)
>>
>> > Don made it yesterday (or was it the day before?  Screwey shift work makes
>> > flakey on what day is what).  I made chicken salad today of the peskey whi
>> > meat.
>>
>> hahaha.. that's Ron's favorite :)  I'm like you, I live the dark meat :)

> I have the sad situation of 3 2foots snd 2 4foots who *all* like dark meat.
> Even the dog looks at me morenful if i dispose of the white meat in his dish.
> (Ok Ma, ya geve me the cast offs again instead of the good stuff.  Sniff
> sniff, slower than normal gobble).

I like white meat if it's not cooked to death.. I mean overcooked white meat
can be dried out as all get out.. is that the problem?  I thought the
Vertisserie did a great job of keeping that from happening, but I did roast the
chicken with the legs on the top, not the way the book shows the chicken on the
cover of the book.. that way the oil from the legs drips over the breast
meat... just a thought.. not sure which direction you do your birds or if it
even makes a difference  hahaha.  I usually undercook it a tiny bit.. I figure
I can always put it back in for a few minutes if it needs more or zap it in the
microwave a bit.. I usually go by the legs being done, not the breast meat
anyway..

>> >> Lucky for me, Ron likes spending his $$ on toys for me hahaha :) I sure d
>> >> mind that at all :)

>> > Best of both!  You never have to chase him off cooking your special buy it
>>
>> hahahaha :)  Yeah, he doesn't mind helping when I ask either.. or if he sees
>> need it.. that's pretty cool.. and he stays out of my way when I want him to
>> (bg)

> Don will cook whenever I dont feel like it and vs for me.  Usually we get in
> a cooking mood at alternate times so this works well.

Ah that's handy.. Sure it makes sense with two people working.  I'm sure that's
how my three sisters do it as well with there hubbies, since they all work full
time as well.  Hmmm.. except my "evil" sister down there in Florida LOL.. I
don't think her husband cooks LOL.. just thinking about that household
hahahahaha.. don't know if you've been reading the messages about her
hahahaha.. I'll fill you in later if not :) :)

>> > I know it's early, but the first inklings of spring are starting to be fel
>> > here.  Not in the trees or plants yet, but in how folks are and how we are
>> > all checking out the yards for plants and such.
>>
>> Gotta wait for the dirt to be ready.. if you touch it too early, you can rui
>> it you know :) It has to feel like chocolate cake before you can mess with i
>> seriously!


> Waahahahahah!  I dont wanna wait Sis!  I wanna play in the dirt now!
> xxcarol

You have to :) :) You will absolutely ruin the dirt if you mess with it too
soon (g).  You can do to your farm store or seed place down the road or
whatever and get some seeds :) Get planters and dirt or planting medium, and
get some plants started :) I've got parsley, basil, rosemarey thyme and more
started :) I've been useing SOME of those all winter as a matter of fact :)
'Specially the Parsley  and Basil :)

Take care,
Janis

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