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In article >,
Melba's Jammin' > wrote:
> In article >,
> (James) wrote:
>
> > I wonder if I can mix up a batch of scrambled eggs in a blender and
> > bottle it for use for a whole week?
>
> I don't know about a week -- a day or two maybe. But, why not crack the
> eggs as needed? It's not a real tough task. But, hey, if you want to
> try it, go for it. If you're trying to save time cracking eggs, break a
> bunch of them into a container without scrambling them before
> refrigerating. When you want scrambled eggs, put a couple into a
> shallow bowl, beat with a fork or a whisk, and viola!, scrambled eggs
> ready to cook.
>
> > The other question is does it matter what part of the chicken you use
> > to make soup?
>
> Nope.
>
> >If it tastes the same I would use the cheap cuts. Chicken backs are
> >cheap but lots of bones.
>
> Right. I like backs, necks, and wings, and feet when I can get them.
> And a few gizzards.
>
> > Chicken legs are usually cheap and have lots of meat. Does whole
> > chicken or brest make better soup?
>
> Better tasting? I don't especially think so. The feet(not the thighs
> and drumsticks) and wingtips add a gelatinous quality to the soup when
> it's cold. And you can play with the feet before you cook them in the
> soup, too.
>
> And it depends on your definition of chicken soup, too. Where I come
> from, the soup is really chicken broth with vegetables and noodles in
> the bowls. No meat -- the meat was used for another meal, if the pieces
> were large. If the broth was made from mostly bones, we'd pick it off
> and eat it on the spot.
>
> My European cousins get a couple meals from one hapless chicken: Soup
> first; birdie is cooked until the meat is tender, then the breast meat
> is removed from the bones and the bones are returned to the soup kettle.
> They panfry the dark meat boiled chicken for serving - crisps up the
> skin, I guess.
Awesome... ;-)
Another chicken foot lover! <lol>
I can get them at "Fiesta" in Austin.
They are SO good!!! And make the best, bounciest stock in the world.
K.
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