Re: Agriprocessors and immigrants
- From: backon@xxxxxxxxxxxxxx
- Date: Mon, 18 Aug 2008 13:56:32 +0000 (UTC)
In article <slrngaiorr.ptu.meushaw@xxxxxxxxxxxxxxxxxx>, Tim Meushaw <meushaw@xxxxxxxxx> writes:
On 2008-08-18, mm <NOPSAMmm2005@xxxxxxxxxxx> wrote:
On Wed, 13 Aug 2008 10:25:00 +0000 (UTC), Tim Meushaw
<meushaw@xxxxxxxxx> wrote:
On 2008-08-13, Harry Weiss <hjweiss@xxxxxxxxx> wrote:
W. Baker <wbaker@xxxxxxxxx> wrote:
But those bones and skin make great soup additives:-)
When is the last time you saw chicken bones for sale. Beef bones are sold
(thye used to be given away).
Our kosher market definately sells them, marketed towards soup making.
They also sells packages of giblets, I believe.
Do they also include the giblets with each chicken? That's better imo
because it's hard to eat a whole package of livers or pupiks, but very
good to have a little at a time.
Of course if one has a big enough family, maybe a whole package would
be necessary to give everyone one or two.
The non-Empire packages I pick up usually have the neck shoved inside
(or left attached), but not the giblets. Which is fine, because I'd
just have to save them for you if they were in there. (blech)
OK, you asked for it :-)
It's time for:
PITCHA (Jellied calf's foot)
1 calf's foot, (kashered and thoroughly cleaned by butcher)
1 onion
1 clove of garlic
1 bay leaf
Juice of 1 lemon
2 tbl vinegar
2 hard boiled eggs, sliced
Soak calf's foot in cold water for 1 hour. Drain. Place in large pot,
cover with water,and cook for 2 hours. Add onion, garlic, bay leaf, lemon
juice and vinegar. Cook for 1 more hour. Remove meat and dice. Strain the
juice from pot over it. Add egg slices and chill.
-------------------------------
In the immortal words of the guy in the audience in THE PRODUCERS (1968)
after watching "Springtime for Hitler": TALK ABOUT BAD TASTE !!!
Josh
.
Tim
--
Timothy A. Meushaw
meushaw@xxxxxxxxx
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