Subj : Chooken
To   : Carol Shenkenberger
From : Dave Drum
Date : Mon Feb 05 2024 06:12:00

-=> Carol Shenkenberger wrote to Dave Drum <=-

 CS> Interesting on the deboning a thigh, but not useful in the specific
 CS> case (sorry).  It was a stir fry and needed was the speed factor of
 CS> cooking.

Still it's a nice skill to have I demoed it at the picnic that Janis
hosted for the dish I was cooking as my part of the grub. Once the meat
and bone are separated my practice is to pop the meat into the freezer
until it "stiffens up" and is not so squirmy . That lets me make more
even cuts with less danger of contributing blood to the dish.

 CS> I suspect the tank bit was for Ruth?  I have natural gas from the city
 CS> line at the street.

It was. I noted in my reply to her that I had already commented in the
reply to you. I too have natural gas at my home and I expect that she
does also. But, I have a gas grill and a weed burner. Ruth and Steve
have a travel trailer which will use propane for heating and cooking.

I also have a camping stove - although it doesn't get a lot of use now
that I've retired from competitive chilli cooking. Still it's nice to 
know that if the power grid goes down I can set the Coleman stove on
the electric cooktop and still have a hot meal.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: One-Pan Shrimp Scampi w/Orzo
 Categories: Seafood, Citrus, Pasta, Wine, Chilies
      Yield: 4 Servings
 
      1 lb Large (U25) shrimp; peeled,
           - deveined
      3 tb Extra-virgin olive oil
      1 tb Fresh lemon zest
           +=PLUS=+
      1 tb Juice; from 1 lemon
    1/2 ts Red-pepper flakes
           Salt & black pepper
      4 cl Garlic; minced
      2 tb Unsalted butter
      1 c  Orzo or rosmarina pasta
    1/3 c  Dry white wine
      2 c  Boiling water, seafood stock
           - or chicken stock
      3 tb Fine chopped parsley
 
  In a medium bowl, stir together the shrimp, 1 tbsp
  olive oil, the lemon zest, red-pepper flakes, 1/2
  teaspoon salt, 1/4 teaspoon pepper and half the garlic.
  Set aside to marinate (this step can be done up to 1
  hour in advance).
  
  To a medium skillet, add the butter, the remaining olive
  oil and garlic, and heat over medium. When the butter
  starts to bubble, add the orzo and 1/2 teaspoon salt and
  cook, stirring often, until the orzo is toasted, about 2
  minutes, adjusting the heat as necessary to prevent the
  garlic from burning. Carefully add the wine (it will
  bubble) and stir until absorbed, about 1 minute. Stir in
  the water or stock, reduce heat to low, cover, and cook
  until the orzo is al dente, about 12 minutes.
  
  Add the shrimp in a snug, even layer on top of the orzo,
  cover, and cook until all the shrimp is pink and cooked
  through, 2 to 4 minutes. Remove from heat and let sit,
  covered, 2 minutes.
  
  Sprinkle with parsley and lemon juice, season to taste
  with salt and pepper and serve immediately.
  
  by Ali Slagle
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Some of the worst mistakes of my life have been haircuts -- Jim Morrison
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