In article >, Frogleg
> wrote:

> On Thu, 12 Feb 2004 14:36:17 +0000, Lazarus Cooke
> > wrote:
>
> >Frogleg wrote:
> >
> >>
> >> How often do you
> >> make chicken soup
> >> immediately after preparing a meal of roast chicken?
> >
> >Almost every time I roast a chicken.
>
> Really? You prepare a chicken dinner, sit down and enjoy a nice meal,
> clear the table, and start making chicken soup while washing up? Not
> me. I *do* make stock/broth from leftover chicken, The next day, from
> the refrigerated carcass, or maybe weeks later from saved scraps and
> bones in the freezer. I never said it wasn't possible to utilize
> leftovers; only that refrigeration and freezing made it a whole lot
> easier.

Well, that's "immediately after preparing a meal of chicken" in my
book. Of cours I eat first. And I don't refrigerate the scraps while I
do so. I don't have a freezer (reasons of space, rather than
principal. But if I had the money and the space, I'd begin with a
dishwasher and get the freezer later). So I have to make the stock the
same day.
>
> >What utter ********! If you can't be bothered with this tiny amount of
> >work I'm amazed that you bother going onto a food news group. What
> >dreary meals they must have chez frogleg.
>
> Why is this attack necessary? How would you assume that I was
> "bothered with a tiny amount of work"? After a good meal, I prefer to
> heave leftovers into the fridge, do some minimal clean-up, and join
> guests or family for conversation. If your routine is to go back into
> the kitchen and construct soup, fine by me.

You don't need a fridge to make a soup. You can leave the bloody thing
there while you talk to your guests. If you had a fridge, you might put
it in the fridge, if you didn't, you might not. I remember seeing the
first fridge in our street: we - the kids - thought of it as a "machine
for making ice cubes" and we all went in to see it. If you don't have a
fridge you'll keep it in the pantry/meat safe. if you're going to make
soup from it it'll keep. No-one ever died from eating soup made from a
carcass that had sat in a pantry while the cook talked to his/her
guests.

>
> *I* am amazed at the number of people who go onto a food (or other)
> newsgroup to criticize and disparage.

Of course my response was robust. I hate being rude but if you publish
tosh like suggesting that a carcass won't wait while you chat to guests
without refrigeration, then you must expect tosh to be called tosh. You
can't publish nonsense to the whole world and expect no-one to tell you
that it's nonsense.

> not spending 4-5 hrs a day shopping and cooking and preserving. I've
> learned a few things.

Oh come off it. Do you think that's how long I spend? I even make my
own marmalade and honey but it ain't 4-5 hours a day.

You\re arguing on the world wide web. Expect world wide disagreement.
I don't want to hurt your feelings, but....

Lazarus

--
Remover the rock from the email address