Subj : Farmhouse B'fast Week
To   : Dave Drum
From : Ruth Haffly
Date : Sun Feb 04 2024 20:26:38

Hi Dave,

 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)

 DD> As do I. But, it's a lot better, IMO, to enhance what's already there
 DD> than to have to provide all of the flavour from your cans, bottles,
 DD> and grater.

Quickest and easiest way to add flavor is  to cook it over a wood fire
grill. May not be the quickest way to cook but it does add flavor fast.



 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.

 DD> I like the slicer for meat and cheese that need to have uniform
 DD> slices. Otherwise - my knives are *always* kept sharp. And veggies,
 DD> etc needed
 DD> uniform slicing get done on my mandoline.

I've got a mandoline but 99.99% of the time do my slicing by hand. I've
a good collection of knives and can cut fairly uniform slices by eye.
Plus, the cutting board goe into the dishwasher, knife into dish water,
only one thing to clean by hand. (G)


 DD> Another of the shrimp recipes - for tonight's dinner.


 DD>       Title: Scalloped Shrimp
 DD>  Categories: Seafood, Vegetables, Dairy, Breads
 DD>       Yield: 6 Servings

Looks good. We went out to lunch after church with a friend of ours,
went to Shomar's--it advertises itself as "Southern, Greek, Modern"--
just a couple of restaurants in the state so not a chain yet. I had
calabash fried shrimp with a side salad and fruit cup, brought the fruit
and about half the shrimp home. Should have gone with the Greek salad as
mine was a lot of lettuce and red onion, a couple of slices each of
(roma) tomato and cucumber. Least offensive dressing was vinegar and oil
& that's what they brought out--small cups each of red wine vinegar and
(I think) canola oil. Steve got the the Greek salad; he had feta and
kalamata olives plus a pepperincini pepper--next time I'll go with that.


 DD> ... An apple is an excellent thing until you have tried a peach.

Ain't that the truth? (G)


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


.... Nothing is ever lost. It's just where it doesn't belong.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)

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