Nancy Young wrote:

> Once I took a package of chicken wings (?) from the freezer
> to thaw in the refrigerator. They were in there for a couple
> of days when I decided I would need more chicken wings.
> How to get them to thaw faster than the ones I'd taken out
> earlier? Well, everyone says thaw them in water.
>
> I was dumbfounded, emphasis on dumb ... they thawed out
> more in two or three hours than the ones I'd take out days
> earlier.
>
> Now I don't have to plan too far ahead ... what's for dinner,
> just take it out in the morning and put the package into a
> container of water. (Follow suitable safety directions and
> the larger the item, the more time it will take, I'm talking a
> package of chicken parts or a steak)


Mu biggest cooking stoopid a few years back was once *brining* a *ham*...I
mean don't those cheap water and saline - injected Cook's hams have enuf
salt anyways...??? Sheesh...

Then there's the time I made a big load of caponata for a party in an
*aluminum* pan. And my Chicken Marengo, a dish which includes wine...which I
poured onto the thing *after* it was cooked! But those are decades ago
now...

;-)


--
Best
Greg