Subj : Re: Farmhouse B'fast Week To : Ruth Haffly From : Dave Drum Date : Tue Feb 06 2024 06:46:00 -=> Ruth Haffly wrote to Dave Drum <=- 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 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. RH> Quickest and easiest way to add flavor is to cook it over a wood fire RH> grill. May not be the quickest way to cook but it does add flavor fast. As may be. And depending on the wood used. Then there's the convenience factor. Lots easier to fire up the stove than the grill or fire pit. 8<----- HACK ----->8 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 uniform slicing get done on my mandoline. RH> I've got a mandoline but 99.99% of the time do my slicing by hand. I've RH> a good collection of knives and can cut fairly uniform slices by eye. RH> Plus, the cutting board goe into the dishwasher, knife into dish water, RH> only one thing to clean by hand. (G) I don't have a mechanical dishwasher. Just the meat ones at the ends of my arms. Bv)= If I'm doing quantity or the stuff needs to be uniform for presentation or ease of cooking the mandoline and the "onion" chopper get a workout. Mostly they clean up with a good hot water rinse - unless I've been cutting meats. DD> Another of the shrimp recipes - for tonight's dinner. DD> Title: Scalloped Shrimp DD> Categories: Seafood, Vegetables, Dairy, Breads DD> Yield: 6 Servings RH> Looks good. We went out to lunch after church with a friend of ours, RH> went to Shomar's--it advertises itself as "Southern, Greek, Modern"-- RH> just a couple of restaurants in the state so not a chain yet. I had RH> calabash fried shrimp with a side salad and fruit cup, brought the RH> fruit and about half the shrimp home. Should have gone with the Greek RH> salad as mine was a lot of lettuce and red onion, a couple of slices RH> each of (roma) tomato and cucumber. Least offensive dressing was RH> vinegar and oil & that's what they brought out--small cups each of red RH> wine vinegar and (I think) canola oil. Steve got the the Greek salad; RH> he had feta and kalamata olives plus a pepperincini pepper--next time RH> I'll go with that. I wish we had a Greek restaurant here. Closest thing is the Star 66 Cafe at the truck 'rm up stop. The owners are from Macedonia and Albania - IOW Northern Greece .... same chow. Their only regular Greek offering is spanokopita. Once in a while Janos (John) will have a jones for some spanokopita w/bechamel. It's not popular with the truckers but he has a list of people (like me) who will show up and help him eat it if he lets us know it will be on the menu. I don't understand why they don't ad this soup to their mix. They are known throughout the area for great soups. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Greek Lemon Chicken Soup (Avgolemono) Categories: Poultry, Vegetables, Rice, Citrus Yield: 5 servings 4 c Water 2 lb Bone-in, skin-on chicken - thighs and/or legs 1 md White onion, quartered 2 lg Carrots; in chunks 2 Ribs celery; in chunks 2 Bay leaves 1/4 c Long-grain white rice; - rinsed, drained 1 Egg white; room temp 3 Egg yolks; room temp 1 tb Lemon zest 1/4 c Lemon juice 1 ts Salt 1/2 ts Pepper Fresh parsley, dill & - oregano; garnish (opt) Fresh lemon zest; garnish - (opt) PREPARE THE CHICKEN BROTH: In a large soup pot, combine the water, chicken, onion, carrots, celery and bay leaves. Bring to a boil over medium-high heat and then reduce to a simmer. Let cook for 2-3 hours, skimming foam from the top, as needed, until a rich chicken broth forms. (Learn more about making chicken broth, if this is new to you.) After 2-3 hours, discard the veggies and bay leaves and remove the chicken from the broth. Separate the chicken meat from the skin and bones, shred and set aside. Step 3: Cook the rice Remove 1 cup of broth from the stockpot and set aside. Then, bring the remaining broth back to a boil and add the rice. Reduce to a simmer and cook the rice until tender, about 15-20 minutes. EDITOR'S TIP: You may be tempted to skip rinsing your rice, but please, don't. Rinsing the rice removes surface starch from individual grains, which can cause them to become gummy as they cook and clump together. For fluffy rice with a better texture, always rinse! PREPARE THE AVGOLEMONO: While the rice cooks, prepare the avgolemono. In a stand mixer fitted with a whisk attachment, beat the egg whites to soft peaks; it will take 2-3 minutes. Then, add the egg yolks and beat for another 1-2 minutes until frothy. Slowly add the lemon juice and zest and stir to combine. Then, temper the lemon-egg mixture by gradually adding the reserved cup of hot broth to the mixer in a slow, steady stream while whisking continuously. Continue to beat the mixture until well-blended; 1-2 minutes. ADD AVGOLEMONO TO SOUP: Slowly transfer the avgolemono to the pot of broth and fully cooked rice on the stove. Stir to combine and then bring the soup to a simmer. Add salt and pepper and cook for 10-12 minutes, or until the soup thickens. Ladle the soup into bowls and top with a bit of the reserved shredded chicken, if desired. Garnish with fresh parsley, dill, oregano and lemon zest, and serve with crusty bread. NOTE: You can save a lot of time by opting for a high-quality store-bought chicken broth rather than making your own. Simply pick up this recipe at Step 3 if using store-bought broth. UDD NOTE: Broth is easy and easily done on an otherwise lazy Saturday afternoon. And making the broth also gives you the shredded chicken for many recipes. Lauren Habermehl, Mikwaukee, Wisconsin Makes: 4 - 6 servings RECIPE FROM: https://www.tasteofhome.com Uncle Dirty Dave's Kitchen MMMMM .... Nazis hate being called Nazis. But not enough to stop being Nazis. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .