Text 7990, 139 rader
Skriven 2013-12-18 17:28:00 av Dave Drum (1:18/200.0)
   Kommentar till text 7979 av Ruth Haffly (1:396/45.28)
Ärende: Stretch
===============
Ruth Haffly Said to Dave Drum about Stretch

RH> RH>  RH> I go on fits & spurts but seldom make straight vegetable
RH> RH>  RH> soup. Mine is usually chicken vegetable tho I picked up
RH> RH>  RH> some beef soup bones the other day. Going to make some
RH> RH>  RH> veggie beef soup, or at least the basis for it, probably
RH> RH>  RH> next week.

RH>  DD> I can't recall ever having anything called "chicken vegetable
RH> soup".

RH> Specialty of the house--veggies (whatever you want; I used a dozen
RH> odds and ends once), chicken stock (home made, of course) and
RH> chicken bones, necks, etc. Seasoning is s&p plus whatever gets my
RH> attention. sort of on the order of turkey soup but with chicken
RH> instead.

Oh, I understand the concept just fine. Back in the day, when milk came 
in 1/2 gallon (or even quart) pasteboard containers the tag ends of 
corn, green beans, carrots, etc. would go into an opened up and rinsed 
carton - to be covered over with water and bunged into the freezer. When 
the carton (or two) was full soup was made using the veggies. I just 
never made it with poultry. Always with some sort of beefy goodness.

Not that there is anything wrong with using chicken/turkey/duck/goose as 
the flesh part of the soup. Just that my taster is such that I prefer 
clear broth and some noodles or dumplings in my poultry soup. And just a 
bit of carrot and some onions. But, that's me.

RH> RH>  DD> I, on the other hand, never buy bones to make soup. If they
RH> RH>  DD> aren't given then I salvage them from a 7-bone chuck roast
RH> RH>  DD> or some shanks,

RH> RH> We don't buy beef that often to get bones. Mostly when we do
RH> RH> buy, it is boneless. Farmer's market one vendor was selling beef
RH> RH> bones at $4.00/lb; I got a bag for about $2.40 (total) at
RH> RH> Lowe's.

RH>  DD> I don't buy meat to get the bones. But, if they are there I
RH>  DD> will dual (or triple) purpose them.

RH> Recycle them?

Pet bowl recycling - if that. Once the chicken bones have been cooked 
the first time, baked/roasted then boiled they will be safe to feed even 
to the smallest dogs without fear of a bone splintering and piercing 
poochie's alimentary canal. Cats are on their own as they crunch bones 
up small enough to not worry about splinters.

My neighbour had a Doberman that loved to crunch up venison thigh or 
back bones if I gave them to her. Another one I didn't have to worry 
about splinters harming.

RH> RH>  DD> ox-tail, or whatever. Same for chicken - if I buy Popeyes
RH> RH>  DD> the bones go into a ZipLoc bucket in the freezer until I
RH> RH>  DD> think I have enough to make it worthwhile to start a pot of
RH> RH>  DD> stock.

RH> RH> Personal preference but I don't put bones that have been gnawed
RH> RH> on, in the stock pot. Chicken & turkey "extras" (necks and
RH> RH> backs) go in the poultry stock bag until enough accumulates for
RH> RH> cooking.

RH>  DD> I figure that since I usually run the bones through the oven to
RH>  DD> "brown" them up and then boil the snot out of them with veggies
RH>  DD> and herbs and finally strain them out the stock anyway ....
RH>  DD> what's the harm?

RH> That would work but I've not done so.

RH> RH>  DD>       Title: Ox Tail Stew
RH> RH>  DD>  Categories: Stews, Beef, Chilies, Vegetables
RH> RH>  DD>       Yield: 6 Servings

RH> RH> I could get ox tails easily in HI, haven't noticed them out
RH> RH> I here. Maybe need to look more; this sounds good on a cold,
RH> RH> rainy night (as we're having right now).

RH>  DD> Maybe if you press the service button and wait for the little
RH>  DD> white-coated robot to come out of the bowels of the cooler you
RH>  DD> could ask. Probably they don't put them out because they don't
RH>  DD> move out the bins quickly.

RH> I could check The Fresh Market or Whole foods, next time we go.
RH> Possibility one or the other of those two would have them.

RH>  DD>       Title: Rustic Beef Caldo
RH>  DD>  Categories: Beef, Vegetables, Herbs, Stews, Squash
RH>  DD>       Yield: 6 servings

RH> Looks like a good cold weather soup, might be worth trying. Most of
RH> my soups of that type are "whatever" (is available) and not the same
RH> way twice. Good eating tho. (G)

Soups and chillis are good all year around. I've never understood why 
some folks consider them as "seasonal".  <SHRUG>

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

      Title: Hearty Beef Stew
 Categories: Beef, Vegetables, Herbs, Potatoes
      Yield: 4 servings

      2 lb Beef chuck; in 1" cubes
    1/4 c  Flour
           Salt & pepper
  1 1/2 c  Beef broth
      1 ts Worcestershire sauce
      1 cl Minced garlic
      2    California bay leaves
    1/2 ts Sweet paprika
      3 lg Carrots; diced medium
      3 lg Russet potatoes; diced med
      1 sm Onion; diced small
  1 1/2    Ribs celery; diced medium
  1 1/2 ts Kitchen bouquet or Maggi;
           - (opt)

  Place meat in CROCK-POT, mix flour, salt & pepper & pour
  over meat; stir to coat. Add all other ingredients & stir
  to mix. Cover & cook on low 8 to 10 hours. OR on high 4 to
  5 hours. stir stew well before serving, ENJOY!!!

  This is a easy dish to make & lends itself to various
  adjustments as well, ie: omit beef broth & use tomato
  sauce simply by omitting broth. Adding a 28 oz. can of
  tomatoes & 1/2 tsp. sugar. I hope you will enjoy it.

  To make into soup cut the meat and vegetables smaller
  and increase the amount of broth. 

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

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