The result of slow cooking 5 Kgs of drumsticks for the cat( makes for
easy separation of meat)Only eats three sorts of cheap things, cooked
chicken ,a certain sort of mince and one select sort of canned food .

On Friday, January 31, 2020 at 4:00:39 AM UTC-5, FMurtz wrote:
> The result of slow cooking 5 Kgs of drumsticks for the cat( makes for
> easy separation of meat)Only eats three sorts of cheap things, cooked
> chicken ,a certain sort of mince and one select sort of canned food .

Pour it into a ziploc bag (or two or four), freeze it flat. You can
break off whatever you need, when you need it.

Otherwise, make some soup.

Cindy Hamilton

On 1/31/2020 5:01 AM, Cindy Hamilton wrote:
> On Friday, January 31, 2020 at 4:00:39 AM UTC-5, FMurtz wrote:
>> The result of slow cooking 5 Kgs of drumsticks for the cat( makes for
>> easy separation of meat)Only eats three sorts of cheap things, cooked
>> chicken ,a certain sort of mince and one select sort of canned food .
> Pour it into a ziploc bag (or two or four), freeze it flat. You can
> break off whatever you need, when you need it.
>
> Otherwise, make some soup.
>
> Cindy Hamilton

I put it in quart baggies , 2 cups per and freeze as Cindy said . Works
well , that's just the right amount for many dishes .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

Terry Coombs wrote:
> I put it in quart baggies , 2 cups per and freeze as Cindy said . Works
> well , that's just the right amount for many dishes .

Same here although I use pint containers, not bags.
As you say, just the right amount for many dishes.
I make and use chicken broth often.

On 1/31/2020 1:00 AM, FMurtz wrote:
> The result of slow cooking 5 Kgs of drumsticks for the cat( makes for
> easy separation of meat)Only eats three sorts of cheap things, cooked
> chicken ,a certain sort of mince and one select sort of canned food .
>

Risotto

On 1/31/2020 2:08 PM, Sqwertz wrote:
> On Fri, 31 Jan 2020 20:00:22 +1100, FMurtz wrote:
>
>> The result of slow cooking 5 Kgs of drumsticks for the cat( makes for
>> easy separation of meat)Only eats three sorts of cheap things, cooked
>> chicken ,a certain sort of mince and one select sort of canned food .
>
> https://i.postimg.cc/3RKh6Dny/Chicken-and-Dumplings.jpg
> https://i.postimg.cc/Y0LFskY0/Chicke...umplings-2.jpg
>
> -sw
>


Please explain your dumplings. Thank you.

On 2020-01-31 5:48 p.m., Taxed and Spent wrote:
> On 1/31/2020 2:08 PM, Sqwertz wrote:
>> On Fri, 31 Jan 2020 20:00:22 +1100, FMurtz wrote:
>>
>>> The result of slow cooking 5 Kgs of drumsticks for the cat( makes for
>>> easy separation of meat)Only eats three sortsÂ* of cheap things, cooked
>>> chicken ,a certain sort of mince and one select sort of canned food .
>>
>> https://i.postimg.cc/3RKh6Dny/Chicken-and-Dumplings.jpg
>> https://i.postimg.cc/Y0LFskY0/Chicke...umplings-2.jpg
>>
>> -sw
>>
>
>
> Please explain your dumplings.Â* ThankÂ* you.

They are mentioned he
https://www.youtube.com/watch?v=FI6ImQ6gbFM

On Friday, January 31, 2020 at 6:48:22 PM UTC-6, Taxed and Spent wrote:
>
> On 1/31/2020 2:08 PM, Sqwertz wrote:
> >
> >> The result of slow cooking 5 Kgs of drumsticks for the cat( makes for
> >> easy separation of meat)Only eats three sorts of cheap things, cooked
> >> chicken ,a certain sort of mince and one select sort of canned food .
> >
> > https://i.postimg.cc/3RKh6Dny/Chicken-and-Dumplings.jpg
> > https://i.postimg.cc/Y0LFskY0/Chicke...umplings-2.jpg
> >
> > -sw
> >
>
> Please explain your dumplings. Thank you.
>
They're called slicks. They're rolled and cut dumplings.

"FMurtz" > wrote in message
...
> The result of slow cooking 5 Kgs of drumsticks for the cat( makes for easy
> separation of meat)Only eats three sorts of cheap things, cooked chicken
> ,a certain sort of mince and one select sort of canned food .

You can use it to make rice, or soup.

Rinse your sink.

On 1/31/2020 9:32 PM, Sqwertz wrote:
> On Fri, 31 Jan 2020 16:48:17 -0800, Taxed and Spent wrote:
>
>> On 1/31/2020 2:08 PM, Sqwertz wrote:
>>> On Fri, 31 Jan 2020 20:00:22 +1100, FMurtz wrote:
>>>
>>>> The result of slow cooking 5 Kgs of drumsticks for the cat( makes for
>>>> easy separation of meat)Only eats three sorts of cheap things, cooked
>>>> chicken ,a certain sort of mince and one select sort of canned food .
>>>
>>> https://i.postimg.cc/3RKh6Dny/Chicken-and-Dumplings.jpg
>>> https://i.postimg.cc/Y0LFskY0/Chicke...umplings-2.jpg
>>
>> Please explain your dumplings. Thank you.
>
> Pennsylvania-Dutch/Amish dumplings.
>
> The first one is flour, salt, egg, and pure (no liquid!) chicken
> lard cut with pastry cutter. Kneaded, rolled, and cut 1.5" square.
>
> The second one is Mr's B's from the freezer section. They were the
> most expensive ingredient in the 3 quart dish and were a total
> bitch to work with. And didn't freeze worth a shit in the final
> dish.
>
(snippage)

> -sw
>
Thanks for the review of the frozen dumplings. I haven't seen them but
know not to bother if I do. I do love Mary B's frozen raw biscuits,
though.

Jill

On Sun, 2 Feb 2020 00:11:35 -0600, Sqwertz >
wrote:

>On Sat, 1 Feb 2020 09:55:12 -0500, jmcquown wrote:
>
>> Thanks for the review of the frozen dumplings. I haven't seen them but
>> know not to bother if I do. I do love Mary B's frozen raw biscuits,
>> though.
>
>MaryB's. Mrs B's.... I don't know why I use said Mrs. B's. I'm
>currently using Mary B's "Thins" biscuits, which are interesting.
>They don't make breakfast sandwiches though. I'm going to stick
>with my store brand.
>
>https://www.heb.com/product-detail/h...iscuits/848580

I don't know if that's a good idea:
"ENRICHED BLEACHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN,
REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER,
DOUGH CONCENTRATE (LEAVENING [SODIUM ALUMINUM PHOSPHATE, SODIUM
BICARBONATE, SODIUM ACID PYROPHOSPHATE], BUTTERMILK POWDER, SUGAR,
WHEAT PROTEIN ISOLATE, SALT, MODIFIED CORN STARCH, NONFAT DRY MILK,
ENRICHED WHEAT FLOUR [WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE
MONONITRATE, RIBOFLAVIN, FOLIC ACID], SODIUM CASEINATE), SHORTENING
(PALM OIL, SOY LECITHIN, ARTIFICIAL FLAVOR, BETA-CAROTENE [COLOR]),
PALM OIL, DOUGH CONDITIONER (DEFATTED ENZYME ACTIVE SOY FLOUR, GUAR
GUM, SODIUM STEAROYL LACTYLATE, DIACETYL TARTARIC ACID ESTERS OF
MONO-DIGLYCERIDES [DATEM], SOYBEAN OIL, AND 2% OR LESS OF EACH OF THE
FOLLOWING: ASCORBIC ACID [VITAMIN C], ENZYMES), NATURAL AND ARTIFICIAL
FLAVORS."

You'd think that with those ingredients, they could put a man on the
moon, but they're just for "biscuits".

On 2/1/2020 10:04 PM, Sqwertz wrote:
> On Sat, 1 Feb 2020 10:00:28 -0800, Taxed and Spent wrote:
>
>> On 1/31/2020 6:57 PM, Sqwertz wrote:
>>> On Fri, 31 Jan 2020 19:00:12 -0700, graham wrote:
>>>
>>>> On 2020-01-31 5:48 p.m., Taxed and Spent wrote:
>>>>> On 1/31/2020 2:08 PM, Sqwertz wrote:
>>>>>> On Fri, 31 Jan 2020 20:00:22 +1100, FMurtz wrote:
>>>>>>
>>>>>>> The result of slow cooking 5 Kgs of drumsticks for the cat( makes for
>>>>>>> easy separation of meat)Only eats three sortsÂ* of cheap things, cooked
>>>>>>> chicken ,a certain sort of mince and one select sort of canned food .
>>>>>>
>>>>>> https://i.postimg.cc/3RKh6Dny/Chicken-and-Dumplings.jpg
>>>>>> https://i.postimg.cc/Y0LFskY0/Chicke...umplings-2.jpg
>>>>>
>>>>> Please explain your dumplings.Â* ThankÂ* you.
>>>>
>>>> They are mentioned he
>>>> https://www.youtube.com/watch?v=FI6ImQ6gbFM
>>>
>>> I don't have the patience to watch a probably pointless video that
>>> was a response to somebody questioning my culinary use of
>>> "dumplings". I already gave the benefit of the doubt to the first
>>> poster.
>>
>> I wasn't questioning your culinary use of "dumplings". I just wanted
>> more info. Thanks to you and the others who replied with more info.
>
> Well. Joan and I suspected that you were questioning it. And you
> wouldn't be the first.
>
> -sw
>

Isn't it the norm here that if someone were to question it they would do
so by a hate filled diatribe stating you were a total idiot with TIAD?
I didn't do that.

On Sun, 02 Feb 2020 11:50:21 -0500, Gary > wrote:

>Bruce wrote:
>>
>> "ENRICHED BLEACHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN,
>> REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER,
>> DOUGH CONCENTRATE (LEAVENING [SODIUM ALUMINUM PHOSPHATE, SODIUM
>> BICARBONATE, SODIUM ACID PYROPHOSPHATE], BUTTERMILK POWDER, SUGAR,
>> WHEAT PROTEIN ISOLATE, SALT, MODIFIED CORN STARCH, NONFAT DRY MILK,
>> ENRICHED WHEAT FLOUR [WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE
>> MONONITRATE, RIBOFLAVIN, FOLIC ACID], SODIUM CASEINATE), SHORTENING
>> (PALM OIL, SOY LECITHIN, ARTIFICIAL FLAVOR, BETA-CAROTENE [COLOR]),
>> PALM OIL, DOUGH CONDITIONER (DEFATTED ENZYME ACTIVE SOY FLOUR, GUAR
>> GUM, SODIUM STEAROYL LACTYLATE, DIACETYL TARTARIC ACID ESTERS OF
>> MONO-DIGLYCERIDES [DATEM], SOYBEAN OIL, AND 2% OR LESS OF EACH OF THE
>> FOLLOWING: ASCORBIC ACID [VITAMIN C], ENZYMES), NATURAL AND ARTIFICIAL
>> FLAVORS."
>>
>> You'd think that with those ingredients, they could put a man on the
>> moon, but they're just for "biscuits".
>
>The USA has been there, done that years ago (the man on moon)
>Now we make good biscuits.

There's no such thing as good bisquits. I've never eaten a decent
Southern US dish... pulled pork is ruined piggy or self sex.

The original biscuits from some 5,000 years ago are FAR better, Matzo
Cohones... nothing better for chicken stock.

Sqwertz wrote:
> Chicken stock was made from 8-10 chicken quarters ($.29/lb), meat
> removed after 1 hour and the bones and cartilage were returned to
> finish the stock (4 hours).

Now that sounds like a winner! Whenever I've made chicken stock,
I've always let it all simmer the full time. Usually 24 hours
in a crockpot. That extracts full flavor for the stock but the
chicken meat is tasteless and worthless by then. Not worth
saving.

Removing the meat after an hour would leave some flavor.
I'll try that next time. Thanks for the idea.