Text 4033, 110 rader
Skriven 2006-08-03 12:24:17 av Carol Shenkenberger (6:757/1)
   Kommentar till text 4006 av RUTH HANSCHKA (1:123/140)
Ärende: Re: Home Againi 879
===========================
*** Quoting RUTH HANSCHKA from a message to CAROL SHENKENBERGER ***

-> 
RH> Tell me about it!  I'll buy the cryovacced ground buffalo meat though.
RH> It's very lean, and I often find it with the "quick sale" sticker on i
RH> which brings the price down to better than ground beef with the same f
RH> percentage.  There's no added water in that!

I wonder if it grinds well?  We have a hand grinder that we break out now and
again.  Nice simple little unit, manual totally and not suitable for any
really big jobs, but just right if you want to 'mince up' 3 lbs or so of meat
and cleanup is extremely easy compared to the bigger electric units.

-> Oh, I learned to cook whole ones but it costs a good bit as you need the
RH> oven 
-> for 7 hours or more if you make them right (tender and whole).  Now that
RH> I have

RH> Electricity around here has gone through the roof.  No 7-hour oven ses
RH> for me for a while.  

I'm hearing of rolling brownouts again too?  Summer cooling kicking the systems
into high gear.

-> a crockpot of the right size, I may experiment there.

RH> Much better idea.  I have a smallish tabletop oven gizmo, but a should
RH> probably wouldn't fit unless I left the roasting rack out and sat it o
RH> bottom of the gizmo.

The tabletop oven might not save on electric at all though, if I am thinking
the right type of unit.  I'll get one when we see one next and try to crockpot
it in my big unit to see how that comes out.  I have a feeling it will work
pretty well.

RH> it out 
-> really.  I get as much food but spend normally less than 100$.  Then 

RH> Hit is right!  Ouch!

Well, I went through the stuff and it wasnt bad deals (for Sasebo prices).  It
was mostly meats and prepared dinners for when Don has to work and i'm not
here.  Stuff Charlotte can manage.  For all that she's grown up with 'cooks'
she's not really ready yet to manage a full meal safely when we arent home to
help her out.  Give that a year at the most and she'll be able to safely do
that but for now, we don't press it.

RH> I'm not sure I qualify most of those things as "meal" items.

(On TV dinners), well we get the better ones generally like 'healthy choice'
and even if they are a bit pricey, they arent bad to use for this, about 2
times a week which is Don's work schedule setup.  He'll leave her pre-cooked
stuff the other days (works 2-4 times a week, 3pm to 8pm).  They were on sale
for 2.89$ each (very good price for here) so Don stocked up 30 of them,
filling our freezer almost to the brim considering the other stuff i had in
there.

-> taste of vinigar, I might find it better.  My normal 'adobo' is made
RH> with no 
-> vinigar at all.

RH> One word - HOW?  I can't imagine it tasting right without the vinegar.

Smile, here's how.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's Adobo
 Categories: Xxcarol, Meats
      Yield: 6 Servings
 
      6 ea Chicken thighs
      1 tb Adobo mix, goya brand
      1 qt Water
 
  Now, you just can't get simpler than this!  I know it's not a standard
  'adobo' but it's the one used in my house.  The brand of spice I have
  now is made by 'Goya' and is a mix of salt, oregano, garlic, black
  pepper and tumeric.  Add a tablespoon or so of this to the water then
  boil the chicken in it 'til done' which for me at a low boil is about
  45 minutes.
  
  Much of the fat of the chicken will come out into the water but the
  chicken will taste like it's still 'high fat' even though it isnt.
  The meat will be just as good cold as warm.
  
  The recipe easily doubles or triples if needed for a party.  If
  needing to pre-boil chicken before a BBQ, this works well as long as
  the seasonings match the BBQ sauce you plan on.
  
  Suggestions:  After boiling about 20 minutes, the skin can be lifted
  off if left on.  This makes it's own tastey but high-fat treat. The
  skin can also be removed before cooking.
  
  From:  xxcarol, made first in 1986 for my then boyfriend Don
 
MMMMM
Next message will have another dish that is a companion to this one.  Basically
you use the wonderful flavored water from this one, to cook other things in.

The above is 'carribean adobo' styled cookery.  I suppose you could add vinigar
to the water or serve the meat with some at the side if you wished.  It's
relation to 'vinigar' here above is in the paragraph that talks of BBQ sauce. 
Some of the mountain ones where I come from, are vinigar-oil based with heavy
amounts of garlic and paprika (and i mean heavy amounts, like 1/4 cup paprika
per cup of 'sauce').
                                       xxcarol

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