Got bored with the usual water/vinegar mix, so decided to use chicken
stock.



--
Peter
Tasmania
Australia

On Feb 3, 3:43*pm, "I'm back on the laptop" >
wrote:
> Got bored with the usual water/vinegar mix, so decided to use chicken
> stock.
>
> --
> Peter
> Tasmania
> Australia

Ok.

"I'm back on the laptop" > wrote in
:

> Got bored with the usual water/vinegar mix, so decided to use chicken
> stock.
>
>
>


Massell chicken stock. I used it last night to reheat/poach some prawn
dumplings.

http://www.massel.com.au/products/gourmet_plus.shtml


Was good, no need to drain the poached eggs of the water/vinegar mix before
adding to the baked beans and mooshing up.

Added a little bit of extra flavour as well. Will do again.

--
Peter
Tasmania
Australia

"I'm back on the laptop" > wrote in message
...
> "I'm back on the laptop" > wrote in
> :
>
>> Got bored with the usual water/vinegar mix, so decided to use chicken
>> stock.
>>
>>
>>
>
>
> Massell chicken stock. I used it last night to reheat/poach some prawn
> dumplings.
>
> http://www.massel.com.au/products/gourmet_plus.shtml
>
>
> Was good, no need to drain the poached eggs of the water/vinegar mix
> before
> adding to the baked beans and mooshing up.
>
> Added a little bit of extra flavour as well. Will do again.
>


try frying in chicken fat. yum!

I'm back on the laptop wrote:
>
>Got bored with the usual water/vinegar mix, so decided to use chicken
>stock.

Something very UNkosher about poaching eggs in the broth of their
mother. Confusious say chicken egg drop.

On Feb 3, 7:40*pm, "Pico Rico" > wrote:
> "I'm back on the laptop" > wrote in ...
>
>
>
>
>
>
>
>
>
> > "I'm back on the laptop" > wrote in
> :
>
> >> Got bored with the usual water/vinegar mix, so decided to use chicken
> >> stock.
>
> > Massell chicken stock. I used it last night to reheat/poach some prawn
> > dumplings.
>
> >http://www.massel.com.au/products/gourmet_plus.shtml
>
> > Was good, no need to drain the poached eggs of the water/vinegar mix
> > before
> > adding to the baked beans and mooshing up.
>
> > Added a little bit of extra flavour as well. Will do again.
>
> try frying in chicken fat. *yum!

When I fry chicken in peanut oil, I always cut off the fat and render
it into the oil before frying.

--Bryan

On Feb 3, 5:53*pm, Bryan > wrote:
> On Feb 3, 7:40*pm, "Pico Rico" > wrote:
>
>
>
>
>
>
>
>
>
> > "I'm back on the laptop" > wrote in ...
>
> > > "I'm back on the laptop" > wrote in
> > :
>
> > >> Got bored with the usual water/vinegar mix, so decided to use chicken
> > >> stock.
>
> > > Massell chicken stock. I used it last night to reheat/poach some prawn
> > > dumplings.
>
> > >http://www.massel.com.au/products/gourmet_plus.shtml
>
> > > Was good, no need to drain the poached eggs of the water/vinegar mix
> > > before
> > > adding to the baked beans and mooshing up.
>
> > > Added a little bit of extra flavour as well. Will do again.
>
> > try frying in chicken fat. *yum!
>
> When I fry chicken in peanut oil, I always cut off the fat and render
> it into the oil before frying.
>
> --Bryan

I must admit I just toss the fat out instead of rendering it. I keep
bacon fat, but until I started reading this group, I never considered
chicken fat. Is this because I'm on the west coast? Weird...

Captain Peter Swallows wrote:

> Got bored with the usual water/vinegar mix, so decided to use chicken
> stock.

That was a good post. Informative, interesting, and innovative cooking.
Why can't you make more posts like that?

Bob

"Brooklyn1" <Gravesend1> wrote in message
...
> I'm back on the laptop wrote:
>>
>>Got bored with the usual water/vinegar mix, so decided to use chicken
>>stock.
>
> Something very UNkosher about poaching eggs in the broth of their
> mother. Confusious say chicken egg drop.

Very nice touch.

pavane

"Pico Rico" > wrote in news:jgi2b7$p5c$1
@news.mixmin.net:


>> Massell chicken stock. I used it last night to reheat/poach some prawn
>> dumplings.
>>
>> http://www.massel.com.au/products/gourmet_plus.shtml
>>
>>
>> Was good, no need to drain the poached eggs of the water/vinegar mix
>> before
>> adding to the baked beans and mooshing up.
>>
>> Added a little bit of extra flavour as well. Will do again.
>>
>
>
> try frying in chicken fat. yum!
>
>
>

Done so in the past, but unfortunately, nowadays it has to be poached, and
you can't do that in fat!!!

Well, I 'spose you could, lots of fat/oil, very low temp, like a confit.



--
Peter
Tasmania
Australia

"pavane" > wrote in newsK1Xq.28693$Xo4.654@en-nntp-
13.dc1.easynews.com:

>
> "Brooklyn1" <Gravesend1> wrote in message
> ...
>> I'm back on the laptop wrote:
>>>
>>>Got bored with the usual water/vinegar mix, so decided to use chicken
>>>stock.
>>
>> Something very UNkosher about poaching eggs in the broth of their
>> mother. Confusious say chicken egg drop.


LOL!!! Some people have *the* most weird ideas about stuff!!

Quite besides the fact that I am not Jewish, and I don't give a rats arse
for 'kosher' or not. Same goes for the Halal bullshit.


>
> Very nice touch.


It was. Lifted the flavour somewhat.



--
Peter
Tasmania
Australia

Steve wrote:

>> Massell chicken stock. I used it last night to reheat/poach some prawn
>> dumplings.
>>
>> http://www.massel.com.au/products/gourmet_plus.shtml
>>
>> Was good, no need to drain the poached eggs of the water/vinegar mix before
>> adding to the baked beans and mooshing up.
>>
>> Added a little bit of extra flavour as well. Will do again.
>
> Shrimp dumplings, poached eggs, baked beans, and chicken stock all
> mashed up?<boggle> Sounds like a recipe for crap.

The way I read it, the stock was left over from heating the dumplings,
but the dumplings had already been eaten. So it was just baked beans,
chicken stock (slightly shrimp-flavored), and eggs.

Gotta cut Swallows *some* slack; her diet these days revolves around
what her semicolon allows her to digest.

Bob

Captain Peter Swallows rejected:

> Quite besides the fact that I am not Jewish, and I don't give a rats arse
> for 'kosher' or not. Same goes for the Halal bullshit.

Both Judaism and Islam require more discipline than you could muster.

Bob

Steve wrote:

>> Captain Peter Swallows wrote:
>>
>>> Got bored with the usual water/vinegar mix, so decided to use chicken
>>> stock.
>>
>> That was a good post. Informative, interesting, and innovative cooking.
>> Why can't you make more posts like that?
>
> You're being sarcastic, right?
>
> I didn't have the heart to tell him that the vinegar serves a physical
> purpose, it's not in there for taste (do peole actually like vinegared
> poached eggs? I don't). And chicken broth is no substitute for the
> effects of vinegar when poaching eggs.

Vinegar acts as a quick coagulant for the eggs, but it's not mandatory
to use it. If you have very fresh eggs, they won't spread out all that
much in plain hot water (or stock). I *love* the eggs I buy at the
farmers' markets; they were often laid less than 12 hours ago.

I also got the impression that Swallows shallow-poached them, which
isn't all that different from frying anyway. (If he'd deep-poached them,
I think there would have been way too much stock to add to his baked
beans and eggs.)

Bob

atec77 > wrote in :

> On 4/02/2012 2:34 PM, I'm back on the laptop wrote:
>> "Pico > wrote in news:jgi2b7$p5c$1
>> @news.mixmin.net:
>>
>>
>>>> Massell chicken stock. I used it last night to reheat/poach some
>>>> prawn dumplings.
>>>>
>>>> http://www.massel.com.au/products/gourmet_plus.shtml
>>>>
>>>>
>>>> Was good, no need to drain the poached eggs of the water/vinegar
>>>> mix before
>>>> adding to the baked beans and mooshing up.
>>>>
>>>> Added a little bit of extra flavour as well. Will do again.
>>>>
>>>
>>>
>>> try frying in chicken fat. yum!
>>>
>>>
>>>
>>
>> Done so in the past, but unfortunately, nowadays it has to be
>> poached, and you can't do that in fat!!!
>>
>> Well, I 'spose you could, lots of fat/oil, very low temp, like a
>> confit.
>>
>>
>>
> The result is not good and certainly not poached
>


Which is why I've never tried it myself...... used to get them for
breakfast back in '74 in the Army. Blech!!!

--
Peter
Tasmania
Australia

"Brooklyn1" <Gravesend1> wrote in message

> Something very UNkosher about poaching eggs in the broth of their
> mother.

You'd think so, but actually Jewish dietary laws permit the
cooking and eating of a hen containing a viable, ready-to-lay
egg.

Steve

On Sat, 4 Feb 2012 06:31:13 +0000 (UTC), (Steve
Pope) wrote:

>"Brooklyn1" <Gravesend1> wrote in message
>
>> Something very UNkosher about poaching eggs in the broth of their
>> mother.
>
>You'd think so, but actually Jewish dietary laws permit the
>cooking and eating of a hen containing a viable, ready-to-lay
>egg.

The chicken flew right over your head, but it stopped to crap on your
bald spot, and you're no eagle, your bald spot refers to your empty
dodo skull. And the Chinese have been poaching eggs in stock for
thousands of years... I poach eggs in ramen all the time. And when in
the mood to fuss eggs poached in hot n' sour makes it wonderful

Clueless AOL newbie Sheldon "Pussy" Katz wrote:

> I poach eggs in ramen all the time. And when in
> the mood to fuss eggs poached in hot n' sour makes it wonderful

Amazingly, I agree with Pussy on this one. I also poach eggs with ramen
(though only when I'm under the weather, not "all the time".) I've also
posted a recipe for the Spanish "Sopa de Ajo"[1] which includes an egg
poached in a very simple garlic broth.

Bob
[1] Message-ID: >

"Brooklyn1" <Gravesend1> wrote in message
...
> I'm back on the laptop wrote:
>>
>>Got bored with the usual water/vinegar mix, so decided to use chicken
>>stock.
>
> Something very UNkosher about poaching eggs in the broth of their
> mother. Confusious say chicken egg drop.

Although "chicken stock" was mentioned Massel's is chicken style which has
no animal content. From the OPs link
http://www.massel.com.au:80/products/gourmet_plus.shtml

a.. Trans Fat Free
b.. No Animal Content
c.. No Added MSG
d.. Lactose and Gluten Free
e.. No Preservatives

Mike

"Bloke Down The Pub" > wrote in
. au:

>
> "Brooklyn1" <Gravesend1> wrote in message
> ...
>> I'm back on the laptop wrote:
>>>
>>>Got bored with the usual water/vinegar mix, so decided to use chicken
>>>stock.
>>
>> Something very UNkosher about poaching eggs in the broth of their
>> mother. Confusious say chicken egg drop.
>
> Although "chicken stock" was mentioned Massel's is chicken style which
> has no animal content. From the OPs link
> http://www.massel.com.au:80/products/gourmet_plus.shtml
>
> a.. Trans Fat Free
> b.. No Animal Content
> c.. No Added MSG
> d.. Lactose and Gluten Free
> e.. No Preservatives
>
> Mike
>
>
>



No animal content????!!!! Screw that shit, not going to buy it again!!


Luckily I have about 4lts of my own home made chicken stock (made *with*
animal content) in ziploc bags in the freezer.

Have to take some out so I can poach my eggs in that.



--
Peter
Tasmania
Australia

I'm back on the laptop wrote:
>
> Luckily I have about 4lts of my own home made chicken stock (made *with*
> animal content) in ziploc bags in the freezer.

You freeze your chicken stock in ziplock bags????

I use pint and quart containers.

Gary

PS - just guessing though....you freeze it first in containers, and THEN put
into ziplock bags?

Gary > wrote in :

> I'm back on the laptop wrote:
>>
>> Luckily I have about 4lts of my own home made chicken stock (made
>> *with* animal content) in ziploc bags in the freezer.
>
> You freeze your chicken stock in ziplock bags????
>
> I use pint and quart containers.
>
> Gary
>
> PS - just guessing though....you freeze it first in containers, and
> THEN put into ziplock bags?
>


No.

Cook the stock, cool it, place in ziploc bags, freeze.

When it defrosts, unzip, pour out how much you need, zip the rest and use
later.

Otherwise, if all is needed, tear the bag from around frozen stock, place
the stock ice cube in whatever you're cooking, and away you go.

--
Peter
Tasmania
Australia

Captain Peter Swallows shit a brick:

>> Although "chicken stock" was mentioned Massel's is chicken style which
>> has no animal content. From the OPs link
>> http://www.massel.com.au:80/products/gourmet_plus.shtml
>>
>> a.. Trans Fat Free
>> b.. No Animal Content
>> c.. No Added MSG
>> d.. Lactose and Gluten Free
>> e.. No Preservatives
>
> No animal content????!!!! Screw that shit, not going to buy it again!!

LOL!

Reminds me of a coworker who stopped by a convenience store in Virginia
in the middle of the night. He wanted to buy beer, but the clerk told
him that the only beer he could buy that time of night was O'Douls. So
he bought two six-packs of O'Douls and drank two of them before going to
bed.

The next day he told me that he had really enjoyed those beers, and had
been a bit surprised that he'd never heard of the brand before. I said,
"You realize that O'Douls is alcohol-free, don't you? That it's illegal
to sell alcohol in Virginia between the hours of midnight and six AM, so
the only beer you could buy was alcohol-free?"

He poured the rest of the beer down the drain. That always struck me as
silly: If he LIKED the beer, why not at least drink the rest of it? Is
alcohol the ONLY reason for drinking beer?

Similarly, is chicken the ONLY reason for having stock? Swallows has let
herself be blinded by prejudice (and semen).

Bob