In article >,
sf > wrote:

> On Mon, 26 Sep 2005 01:47:36 -0500, OmManiPadmeOmelet wrote:
>
> > In article >,
> > sf > wrote:
> >
> > > On Sun, 25 Sep 2005 14:00:13 -0500, Melba's Jammin' wrote:
> > >
> > > > Time? maybe 20 minutes a pound at 350? Follow the directions that
> > > > I'll bet are supplied. Or check a cookbook.
> > >
> > > You're suggesting someone should READ directions?!?! I crankup my
> > > oven to 375º- 400º and let 'er rip until the bird looks brown enough.
> > >
> > >
> >
> > <lol>
> > I'll bet you measure your recipes by the "dash" and "pinch" methods too
> > right?
> >
> Yes, I pinch and dash quite a bit. I haven't been arrested yet.
>
> > So do I........ ;-D
> >
> Oooooo! I'm "telling"!

<giggles>

>
> > The only thing I really time is the pressure cooker, and the electric
> > grill because both cook so fast.
>
> You'd better be careful with that pressure cooker.... you can eat
> bones if you cook them long enough (which isn't all *that* long) in a
> pressure cooker.

I know.
Mom used to make bone stock and strain the bones, then gently remove a
bit of any real meat from them.

She then crushed the bones with her hands and fed them to the chickens.
Bones can be made "edible" if cooked long enough in a pressure cooker,
but certain types of bones (such as pork and duck) get discarded as they
still cook down with hard, sharp splinters.

The bones fed to the chickens were chicken, beef and turkey bones.


> As far as the grill, I don't have one like yours....
> so I don't know.

You oughta get one!
It's really great.......

'specially for chops, burgers and chicken! ;-d

And grilled cheese sammiches.

>
>
>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson