Text 32872, 120 rader
Skriven 2013-01-21 06:57:50 av Dave Drum (1:261/38)
  Kommentar till text 32832 av Daniel Torrey (1:132/505)
Ärende: 8 O'clock
=================
-=> Daniel Torrey wrote to Dave Drum <=-

 DD> We had A&P and Piggly Wiggly and Kroger supermarkets. Red & White
 DD> stores and independent neighbourhood grocery stores (sort of non-gas

 DT> I found this website, www.groceteria.com, a huge collection of
 DT> information and history about grocery store chains. It's amazing. I
 DT> love the Internet, there's an outlet for every obsession...

Grocery stores, restaurant chains, C-store chains, etc. are like Topps
Bubblegum cards. They get traded around a lot.

 DD> mainly in the mid-South and Southeastern US. But, the Piggly Wiggly
 DD> headquarters is in Keene, NH -- go figger.

 DT> Wow, that's a surprise! Keene is about 45 minutes from me, the closest
 DT> large-ish city. After I moved out here in 2006 I used to go over there
 DT> whenever I felt homesick and needed a little city-noise.

It was a little surprising to me that a grocery chain that is mainly located
below the Mason-Dixon line would have its headquarters in a rock-ribbed Yanqui
state. But, as I noted above ......

I've only been to New Hampshire a couple of times as a destination. When I was
active in the motorcycle racing sport (early 1960s) I made the trek to Laconia
a couple of times.

'tis the season ......

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Really Elabourate Chicken Noodle Soup
 Categories: Soups, Poultry, Vegetables, Citrus, Pasta
      Yield: 3 quarts

  3 1/2 lb Chicken; in parts (breast,
           - thighs, backs, wings and
           - neck
      5 lg Carrots; 2 scrubbed clean,
           - not peeled, cut in 2"
           - chunks for the stock, 3
           - carrots peeled, in 1/4"
           - rounds for the soup
      5    Ribs celery; 2 in 2" pieces
           - for the stock, 3 in 1/4"
           - slices for the soup),
           - including tops for stock
      1 lg Onion; quartered, for stock,
           - peel on is okay
      3 cl Garlic: peel on, halved
      3    Sprigs of fresh thyme
           +=OR=+
      1 ts Dried thyme
      1 bn Parsley
      5    Whole peppercorns
           Salt & fresh ground pepper
     12 oz Egg noodles

  Remove the breast meat from the breast bones, and the
  thigh meat from the thigh bone, place in a bowl, cover and
  chill in the refrigerator until needed towards the end of
  preparing the soup. Discard the breast and thigh skin.
  Remove and discard excess fat from chicken pieces. Place
  breast and thigh bones, the back, leg, neck, and wings in
  a large (8 quart) pot. Cover with water. Bring to a full
  rolling boil. Boil for 5 minutes, skimming away and
  discarding the scum that comes to the surface. After 5
  minutes, remove from heat, drain off the water, rinse the
  bones and the pot.

  Return the now parboiled bones to the clean pot. Add a
  couple carrots and a couple celery ribs, each cut into 2
  inch chunks, and some celery tops if you have them, to the
  pot with the chicken. (Fennel tops or leek greens can be
  added too, if you have them.) Add the quartered onion,
  garlic cloves, thyme, one-half of the parsley, and the
  peppercorns to the pot. Cover with an inch or two of water
  (about 3 quarts). Bring to a low simmer and let simmer
  (the stock should be just barely bubbling), partially
  covered, for 1 1/2 hours.

  At the end of 1 1/2 hours strain out the bones and
  vegetables, reserving the stock. If you want, set aside
  and strip the bones of any remaining meat. After
  parboiling and 1 1/2 hours of cooking the meat will be
  rather dry and tasteless, though you can use it in a
  chicken salad. Rinse out the pot and return the stock to
  the pot.

  Taste the stock. It should be rather bland because up to
  now, no salt has been added. Add salt to taste. As a
  guideline, for 3 quarts of stock, start with 2 tablespoons
  of salt.

  Add the sliced carrots and celery to the stock, bring to a
  simmer. Cut the chicken breast and thigh meat into
  bite-sized pieces. Add to the pot with the carrots,
  celery, and stock. Add the egg noodles and return to a
  simmer. Note that the noodles will expand substantially in
  the soup broth as they cook. Simmer for until the egg
  noodles are just barely cooked through, al dente (about 5
  minutes or so, depending on your package of noodles), and
  the chicken is just cooked through. Stir in a handful of
  chopped fresh parsley.

  Add fresh ground black pepper, more thyme, and more salt
  to taste.

  Yield: Makes about 3 quarts of soup.

  From: http://www.simplyrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

... "A man must know his limitations if he wants to survive." - Hamza

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