Text 18461, 51 rader
Skriven 2011-11-30 08:50:04 av DAVE SACERDOTE (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Thanksgiving Prep
=============================
DSh> I often chop up the meat from the necks and put it 
DSh> into the gravy.  

The family insists on smooth gravy, perhaps because since my grandmother
died I'm the only one who makes real roux-based gravy (my mother just
takes broth and stirs in cornstarch, which makes the gravy have a 
different texture and flavor.  And it doesn't hold up as well to 
reheating.)

There's another factor against that, too.  When I was a kid, we could
get chicken and turkey necks for as little as 5c/lb because they were
totally the redheaded stepchild of the meat case. A few pounds of necks
and some time picking them would give us a pot of chicken and dumplings
to feed five for less than a dollar.  Sometimes, I'd take the picked 
bones and put them in the pressure cooker for a little while until they
cooked soft, and I would mash them into dog food for Blackie, our
loyal mongrel dog.

Anyway, back then we truly didn't have two nickles to rub together. I
still enjoy bird necks, and have made that ghetto chicken and dumplings
meal for Maryanne and Lynn.  But my mother has less fond memories of
living on ass-scratchings than I do (I was a kid who didn't know the
difference, she was a widow with a mortgage and four kids to feed.) She
considers turkey and chicken necks to be dog food, and that's it.  So
it stays outta the gravy. :-)

DSh> I can remember long ago when the deli at the local Giant would 
DSh> pack up "ends and pieces" at a very reasonable price -- perhaps 
DSh> one fourth of what the original meats would cost. 

Our local ShopRite does that now. Matter of fact, I picked up a couple
nice packages of assorted cheese ends today on my way to work that are
destined for a batch of mac 'n' cheese.

(Mac and cheese pro tip: Use an assortment of cheeses for the cheese
sauce, and always make sure to put a little blue cheese in as well.
You won't taste the blue distinctly, but it rounds out the flavor
in a way that I can't really describe. Even Lynn, who hates blue
cheese with a acidic passion, prefers her M&C with a bit of blue in 
it.)




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