Text 27782, 143 rader
Skriven 2012-08-01 08:07:24 av Dave Drum (1:18/200.0)
  Kommentar till text 27769 av Ruth Haffly (1:396/45.28)
Ärende: Drying peppers
======================
-=> Ruth Haffly wrote to DAVE DRUM <=-

 DD> Chile tolerance varies - what I consider moderate some think extreme.

 RH> Very true. One of my friends in AZ/HI couldn't tolerate anything hotter
 RH> than a bell pepper. I vary, depending on what the heat level is and how
 RH> much heat I've had recently. I think I've earned the respect of my BIL
 RH> David tho in the fact that I've tried (and tolerated) the hot stuff
 RH> he's offered us.

I've only run across that once - at the first Echo picnic I ever attended - Pat
Stockett's Alabama Jam. Don Houston (who was pretty much a fire-breathing
chile-head) had married a Ukrainian lady named Maya. She claimed not to be able
to eat anything "hot". So, when I made my batch of chile I did not add any heat
to it beyond the chilli spice mix (Chilli Man) I was using at the time.
Everyone else was reaching for the ground cayenne - and Maya was pushing her
bowl away. Go figger.
 
 RH> I'm more of an orange juice for my regular morning wake up juice. Grape
 RH> and apple are good other times, especially mixed with ginger ale.

 DD> I don't (and never did) care for orange juice. It leaves a cloying
 DD> sweetness in my mouth that hangs about for hours. I really prefer
 DD> unsweetened grapefruit juice as an eye-opener. Fortunately St. Google

 RH> To each his (or her) owm (tastes) in morning wake ups.

 DD> and Web MD and the
 DD> pharmaceutical companies web sites tell me that grapefruit juice won't
 DD> affect the medications which I take (Amaryl and Zestril - the generics
 DD> for them anyway).

 RH> I've got to check out my meds--but none have come with an "avoid
 RH> grapefruit juice" warning label so I'm probably safe.

I was taking, once upon a time, a diabetes med which didn't have a no
grapefruit warning on the bottle. But, checking on the Web indicated I should
not be doing grapefruit juice and the drug. So, I laid off until I got rid of
that pill.

 RH> I save backs, necks, etc but usually cook up the giblets at the same
 RH> time I cook the chicken. Then I pop them in the fridge and let Steve
 RH> know they're available for noshing. I've noticed tho, that a lot of
 RH> poultry packers aren't including the giblet packets with the chickens
 RH> the last 10 years or so.

The mega-packers - like Tyson, Perdue, etc. package the livers and
gizzards/hearts separately. The smaller packers and organic/farm-stand sellers
usually toss the neck and gizzard, heart and liver into the cavity when
wrapping up the chicken. Most of my chicken comes from Jones Poultry (Barry,
IL) which is a regional (Illinois, Missouri, Iowa) processor. Or from a local
farm (Parsons' Produce, etc.)
 
 DD> Chicken is *very* versatile.   Bv)=

 RH> Quite so, and usually reasonably priced.

 DD>   1 1/2 c  Left over chicken gravy
 DD>            +=OR=+
 DD>      12 oz Jar Heinz chicken gravy

 DD>   * Deutsche Kuche found at ALDI. These are as good as I
 DD>   can make from scratch on a good day. And not expensive.

 RH> I'd do an easy whole wheat noodle. I've got one that can be done in
 RH> just a few minutes, no drying time neccessary.

 RH> Looks good but I'd make a few subs, including whole wheat noodles. Home
 RH> made stock, home made "cream of chicken soup" (chicken flavored thick
 RH> white sauce), and home made chicken gravy.

I am *severely* limited on counter space and while I can (and have) make a very
nice old-fashion egg noodle I usually go with something made off-site
(store-bought). The jar of chicken gravy is just a convenience substitute - in
case I ate all the home made gravy over the mashed potatoes last time I made
it.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sara's Turkey Gravy
 Categories: Live!, Sauces, Poultry, Wine
      Yield: 3 Cups
 
           Neck and gizzard of 1 turkey
      1    Onion; quartered
      1    Carrot; halved
      1    Rib celery; halved
      6 c  Chicken broth or water
      6 tb Turkey fat
      6 tb Flour
      1 c  Dry white wine

MMMMM-----------------------BOUQUET GARNI----------------------------
      1    Bay leaf
      5    Peppercorns
      5    Parsley stems
      2    Sprigs thyme
 
  Recipe Courtesy of Sara Moulton
  
  Place turkey neck and giblets in a 3 quart saucepan. Cover
  with chicken broth or water. Bring to a boil, then turn
  heat down to simmer. Simmer, uncovered, for 15 minutes,
  skimming foam off top of stock.
  
  Tie bay leaf, peppercorns, parsley stems, and thyme in
  cheesecloth. This is your bouquet garni.
  
  Add onion, carrot, celery and bouquet garni to stock and
  simmer 2 hours, adding more stock or water as necessary to
  keep the neck and giblets well covered.
  
  Remove stock from heat and strain. Should equal 3 cups. If
  needed, add additional water to equal 3 cups, or boil to
  reduce to 3 cups.
  
  Remove turkey from roasting pan. Place on carving board to
  catch the juices.
  
  Pour off fat into de-fatting cup. To roasting pan, return 6
  tablespoons of turkey fat. Add 6 tablespoons of flour to
  fat. Cook for 3 minutes to eliminate to raw flour taste.
  Add 1 cup wine to roux and whisk until smooth. Add three
  cups stock and bring to a boil. Add any accumulated juices
  from carving board. Reduce heat and simmer until
  thickened.

  UDD NOTE: I use the turkey's liver, as well. And I pick
  the meat from the neck and fine chop the gizzard and
  liver to add back to the gravy. I also usually skip or
  sub for the wine as I do not stick wine as a general rule.
  
  SOURCE: COOKING LIVE! Show w/Sara Moulton # CL9238
  
  Format by Dave Drum - 05 February 99

  Uncle Dirty Dave's Kitchen
 
MMMMM

... Vegetarian: A person who eats only side dishes. - Gerald Lieberman
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