Subj : Farmhouse B'fast Week To : Ruth Haffly From : Dave Drum Date : Sun Feb 04 2024 07:16:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> done with dark meat. I bought 3 ten pound bags of leg quarters last RH> We use a lot of white meat unless we've bought a whole chicken. Then he RH> will take the dark, I'll take the white. DD> I prefer the dark meat unless it's free range chicken. The dark has DD> way more flavour than the pale meat. A free range bird that has lived DD> outside a cage and scratched for its food is much tastier (and DD> expensive) than DD> the battery chicken that is more common in stores. RH> But there are lots of ways to add flavor to the chicken--and I've got a RH> well stocked spice cabinet. (G) As do I. But, it's a lot better, IMO, to enhance what's already there than to have to provide all of the flavour from your cans, bottles, and grater. DD> The legs I didn't cook right away are sucky-bagged and frozen. The RH> We got some breasts down at Costco the other day; they were all RH> individually bagged (not vaccuum) in freezer weight bags so when we got RH> home, I just put the whole thing into the freezer. I'll be able to tear RH> off one or two bags as I need them. DD> I wish we had a CostCo here - I'd buy a membership in a Sarasota DD> second. We have a Sam's Club and I used to was a member. But, since DD> Sam snuffed it and his heirs turned the company over to the $$$$ DD> people it hasn't been the same. I refuse, on principle, to do business DD> with any part of WalMart. RH> We prefer Costco but Sam's came to WF about 8 years ago. I've heard RH> rumors in the past, and again in the past few weeks, that we may be RH> getting a Costco also. We fill our propane tanks thru Costco as the RH> only place in town that does it charges a flat rate, no matter how RH> empty (or full) your tank is. Costco will pro rate it. I addressed this in my reply to XXCarol. DD> Not much money in that batch of chiken but a lot of "sweat equity". DD> And I've got chicken enough to last until the next great deal. Bv)= RH> That's the way I like to do it. Steve smoked a brisket a couple of RH> weeks ago so now we've got about 5 vaccuum bags in the freezer, each RH> with enough beef for a couple of meals. DD> I was defrosting my upright freezer last week and came across the DD> smoked beef roast that Dale Shipp gifted me at the last echo picnic he DD> and Gale hosted. Dennis and I are still eating on it. RH> IIRC, that one was in 2017 so that roast is well aged. Glad you're RH> enjoying it. DD> This recipe - halved - will use up the last of it. My electric RH> slicer DD> has been getting a workout. Bv)= RH> Electric slicers are good for some things; we have one that gets used RH> from time to time. I like the slicer for meat and cheese that need to have uniform slices. Otherwise - my knives are *always* kept sharp. And veggies, etc needed uniform slicing get done on my mandoline. Another of the shrimp recipes - for tonight's dinner. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Scalloped Shrimp Categories: Seafood, Vegetables, Dairy, Breads Yield: 6 Servings 4 tb Butter 2 tb Minced onion 1 tb (to 2 tb) Minced bell pepper 4 tb Flour 1/2 tb Dry mustard (Colman's) 2 c Whole milk 2 c (to 3 c) cooked, tail-off - shrimp 1 c Buttered bread crumbs Melt butter and cook onion and bell pepper until tender. Blend in flour and mustard. Add milk and cook until thickened, stirring constantly. Add shrimp. Pour into a greased casserole, cover with the buttered crumbs and pop into a moderate (350-|F/175-|C) oven about twenty minutes. Makes 6 servings RECIPE FROM: The Taste of Gloucester; A Fisherman's Wife Cooks - Written and complied by The Fishermen's Wives of Gloucester & The Cape Ann League of Women Voters Uncle Dirty Dave's Kitchen MMMMM .... An apple is an excellent thing until you have tried a peach. --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .