Text 37890, 65 rader
Skriven 2010-05-18 10:32:34 av Janis Kracht (1:261/38)
  Kommentar till text 37818 av Dale Shipp (1:261/1466.0)
Ärende: Re: stuff 056
=====================
Hi Dale,

>> the freezer--sandwich bags inside a freezer bag.  All that didn't fit in
>> the preportions went into one bag so we had a bag of mixed rice to put
>> into the cooker.  Interesting combo, not bad in taste either. (G)

>> Good idea :) I often refigerate my bags of rice.  Some
>> things seem to change consistency when you freeze them,
>> though I've not ever frozen rice.  Did you notice any
>> difference?

> Gail buys rice in 10 pound bags and keeps the rice in a jar that has a
> rubber gasket and metal spring closer -- but just in the pantry.  We've

Ok, that's more what I do as well.. not so much 10 lb. bags, but I've seen them
and thought about it (grin).  The two pound bag goes in the container with a
rubber gasket.

> never had any problem with it going bad.

I think it happened long ago.. probably somewhere humid like in Louisville. Of
course, they never get a kill frost there, so critters live all year long as
well (bg)

>> Same here!  I did like the convenience..  but haven't
>> purchased them in ages it seems.. Seems soup is so easy to
>> throw together.  I've made chicken soup from just gizzards
>> when funds were really low, and if you have enough of them,
>> it's really good :)  I usually make chicken soup from the
>> whole bird (or at least most of one) though.

> Since we came back from our Canada trip, we've been doing one of the
> things mentioned there.  Left over vegetables, and some vegetable
> trimmings go into a bag in the freezer.  When it is full enough, Gail
> cooks it in the crockpot.  Usually she will pulverize it with the
> "motorboat" and it makes a moderately thick and tasty soup.  Always
> different depending on what was in it.  Only time it did not turn out
> well was when the primary ingredients were wilted salad greens.  Soup
> turned out tasting like grass.

Good idea there :)

> I doubt that we'd make a soup from gizzards though.  I like them ok, but
> she does not.  They are a bit strong flavored.  I used to put them into

It's a good recipe, but I don't include the liver.  That changes the flavor too
much.

> the poultry gravy, but have stopped doing even that.  We do take the
> skin and bones of a cooked chicken and simmer in a crockpot with some
> cut vegetables (carrots, onions).  Most of the time that becomes the
> basis for a chicken gravy to go with the next chicken.  Couple days ago
> we had a large roaster, and that bone stew made the basis for a good
> chicken soup.

I've made soup with remains of a roasted chicken since so much chicken is left
on the bones.. but that's also a good idea - using it as a stock for chicken
gravy :)  Ron is addicted to chicken gravy over french fries (from his youth in
Monticello NY <g>).

Take care,
Janis

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