OK, following Susan;s suggestions here goes. Not very exciting but
something I alwasy enjoy.

tonight my som Jon is coming for dinner and we will finish up the turkey
carcasse (or is it carcase) soup I made a few days ago form the left-overs
from my recent turkey that was 17lbs when all I wanted was a 12-14
pounder.

There is never a recipe for this kind of sop as it is a kind of cleanout
the fridge one. this time I had tne turkey bones adn some skin as well as
a few good slics that I saved to put in only at the end. I have been
making too much soup lately so have bought a new 5 qt soup or cassarole pt
so I can't keep making so much that my small freezer on top of the fridge
can't hold it.

I added a huge onion, the remains of a celery, leaves adn all(about a
hthird) , 1 15 oz can of tomatoes(chopped this time, crushed would have
been better), 1 good sized white turnip, 2 very large carrots, the
remaining gravy form the turkey, salt and pepper, thickly sliced crinini
mushrooms added at the end, a few sprigs of fresh thyme and rosemary,
removed at the end of cooking. about 2 quarts of water(to fill the pot
after all the ingredients were in).

I put hese all together along with some dried pepper flakes and cooked for
somwhat over an hour. Then I added htose muchrooms and the sliced turkey
cut into abut 1-2 in ch pieces, removed herb sprigs and cooked a fe
minutes more until the mushrooms began to soften.

This was very good, but a bit hotter than I planned. I guess my hand is
t\still used to the 8 quart stock pot I always used:-)

This resulted in a bit over 2 1/2 quarts of soup AFTER I had two bowls
full on Sunday night. I serve it with all the vegetables and strippedof
turkey as well as the slices so it makes a real mea soup. As the pot was
so full I didn't add some beans as I usually do, but they were ot really
missed.

Tonight I am serving this with a green and grape tomato salad,w with my
own vinegrette salad adn home made apple sauce which I made form one of
those huge bags of Granny Smith apples they sell at Fairway for $2 with a
few bad spots in them. Perfect for sauce as the dings are easily removed.
Granny Smith makes fabulous applesauce along with lemon juice(fresh0 and
cinnamon to taste. The big bag which I am sure weight more than 5 lbs,
made 2 quarts of sauce, one of which went while the grandkids were here
for the second half of Channuka. Although the kids don't eat fresh fruit,
applesauce seems to work well, so I like to make it for them.

OK, now what did you do with your holiday leftovers?

Wendy

On Wed, 4 Jan 2012 00:01:28 +0000 (UTC), "W. Baker" >
wrote:

>OK, following Susan;s suggestions here goes. Not very exciting but
>something I alwasy enjoy.
>
>tonight my som Jon is coming for dinner and we will finish up the turkey
>carcasse (or is it carcase) soup I made a few days ago form the left-overs
>from my recent turkey that was 17lbs when all I wanted was a 12-14
>pounder.
>
>There is never a recipe for this kind of sop as it is a kind of cleanout
>the fridge one. this time I had tne turkey bones adn some skin as well as
>a few good slics that I saved to put in only at the end. I have been
>making too much soup lately so have bought a new 5 qt soup or cassarole pt
>so I can't keep making so much that my small freezer on top of the fridge
>can't hold it.
>
>I added a huge onion, the remains of a celery, leaves adn all(about a
>hthird) , 1 15 oz can of tomatoes(chopped this time, crushed would have
>been better), 1 good sized white turnip, 2 very large carrots, the
>remaining gravy form the turkey, salt and pepper, thickly sliced crinini
>mushrooms added at the end, a few sprigs of fresh thyme and rosemary,
>removed at the end of cooking. about 2 quarts of water(to fill the pot
>after all the ingredients were in).
>
>I put hese all together along with some dried pepper flakes and cooked for
>somwhat over an hour. Then I added htose muchrooms and the sliced turkey
>cut into abut 1-2 in ch pieces, removed herb sprigs and cooked a fe
>minutes more until the mushrooms began to soften.
>
>This was very good, but a bit hotter than I planned. I guess my hand is
>t\still used to the 8 quart stock pot I always used:-)
>
>This resulted in a bit over 2 1/2 quarts of soup AFTER I had two bowls
>full on Sunday night. I serve it with all the vegetables and strippedof
>turkey as well as the slices so it makes a real mea soup. As the pot was
>so full I didn't add some beans as I usually do, but they were ot really
>missed.
>
>Tonight I am serving this with a green and grape tomato salad,w with my
>own vinegrette salad adn home made apple sauce which I made form one of
>those huge bags of Granny Smith apples they sell at Fairway for $2 with a
>few bad spots in them. Perfect for sauce as the dings are easily removed.
>Granny Smith makes fabulous applesauce along with lemon juice(fresh0 and
>cinnamon to taste. The big bag which I am sure weight more than 5 lbs,
>made 2 quarts of sauce, one of which went while the grandkids were here
>for the second half of Channuka. Although the kids don't eat fresh fruit,
>applesauce seems to work well, so I like to make it for them.
>
>OK, now what did you do with your holiday leftovers?
>
>Wendy

Sounds delicious!

Evelyn

Tonight is the combined birthday dinner for my sons (one turned 17
yesterday, one 22 tomorrow). We are having roast pork with crackling,
roasted vegetables and fresh greens (cooked), gravy, mint jelly
(commercial), apple sauce and the pièce de résistance according to the
boys) chocolate mud cake! Will be me, my 4 youngest, their dad and
his partner. It will be very rowdy as all 4 kids have social
hyperactivity. I am currently trying to work out how long to cook this
4kg pork in an oven that is in F not C!

"W. Baker" > wrote in message
...
> OK, following Susan;s suggestions here goes. Not very exciting but
> something I alwasy enjoy.
>
> tonight my som Jon is coming for dinner and we will finish up the
> turkey
> carcasse (or is it carcase) soup I made a few days ago form the
> left-overs
> from my recent turkey that was 17lbs when all I wanted was a 12-14
> pounder.
>
> There is never a recipe for this kind of sop as it is a kind of
> cleanout
> the fridge one. this time I had tne turkey bones adn some skin as
> well as
> a few good slics that I saved to put in only at the end. I have been
> making too much soup lately so have bought a new 5 qt soup or
> cassarole pt
> so I can't keep making so much that my small freezer on top of the
> fridge
> can't hold it.
>
> I added a huge onion, the remains of a celery, leaves adn all(about a
> hthird) , 1 15 oz can of tomatoes(chopped this time, crushed would
> have
> been better), 1 good sized white turnip, 2 very large carrots, the
> remaining gravy form the turkey, salt and pepper, thickly sliced
> crinini
> mushrooms added at the end, a few sprigs of fresh thyme and rosemary,
> removed at the end of cooking. about 2 quarts of water(to fill the
> pot
> after all the ingredients were in).
>
> I put hese all together along with some dried pepper flakes and cooked
> for
> somwhat over an hour. Then I added htose muchrooms and the sliced
> turkey
> cut into abut 1-2 in ch pieces, removed herb sprigs and cooked a fe
> minutes more until the mushrooms began to soften.
>
> This was very good, but a bit hotter than I planned. I guess my hand
> is
> t\still used to the 8 quart stock pot I always used:-)
>
> This resulted in a bit over 2 1/2 quarts of soup AFTER I had two bowls
> full on Sunday night. I serve it with all the vegetables and
> strippedof
> turkey as well as the slices so it makes a real mea soup. As the pot
> was
> so full I didn't add some beans as I usually do, but they were ot
> really
> missed.
>
> Tonight I am serving this with a green and grape tomato salad,w with
> my
> own vinegrette salad adn home made apple sauce which I made form one
> of
> those huge bags of Granny Smith apples they sell at Fairway for $2
> with a
> few bad spots in them. Perfect for sauce as the dings are easily
> removed.
> Granny Smith makes fabulous applesauce along with lemon juice(fresh0
> and
> cinnamon to taste. The big bag which I am sure weight more than 5
> lbs,
> made 2 quarts of sauce, one of which went while the grandkids were
> here
> for the second half of Channuka. Although the kids don't eat fresh
> fruit,
> applesauce seems to work well, so I like to make it for them.
>
> OK, now what did you do with your holiday leftovers?
>
> Wendy
>

"W. Baker" > wrote in message
...
> OK, following Susan;s suggestions here goes. Not very exciting but
> something I alwasy enjoy.
>
> tonight my som Jon is coming for dinner and we will finish up the turkey
> carcasse (or is it carcase) soup I made a few days ago form the left-overs
> from my recent turkey that was 17lbs when all I wanted was a 12-14
> pounder.
>
> There is never a recipe for this kind of sop as it is a kind of cleanout
> the fridge one. this time I had tne turkey bones adn some skin as well as
> a few good slics that I saved to put in only at the end. I have been
> making too much soup lately so have bought a new 5 qt soup or cassarole pt
> so I can't keep making so much that my small freezer on top of the fridge
> can't hold it.
>
> I added a huge onion, the remains of a celery, leaves adn all(about a
> hthird) , 1 15 oz can of tomatoes(chopped this time, crushed would have
> been better), 1 good sized white turnip, 2 very large carrots, the
> remaining gravy form the turkey, salt and pepper, thickly sliced crinini
> mushrooms added at the end, a few sprigs of fresh thyme and rosemary,
> removed at the end of cooking. about 2 quarts of water(to fill the pot
> after all the ingredients were in).
>
> I put hese all together along with some dried pepper flakes and cooked for
> somwhat over an hour. Then I added htose muchrooms and the sliced turkey
> cut into abut 1-2 in ch pieces, removed herb sprigs and cooked a fe
> minutes more until the mushrooms began to soften.
>
> This was very good, but a bit hotter than I planned. I guess my hand is
> t\still used to the 8 quart stock pot I always used:-)
>
> This resulted in a bit over 2 1/2 quarts of soup AFTER I had two bowls
> full on Sunday night. I serve it with all the vegetables and strippedof
> turkey as well as the slices so it makes a real mea soup. As the pot was
> so full I didn't add some beans as I usually do, but they were ot really
> missed.
>
> Tonight I am serving this with a green and grape tomato salad,w with my
> own vinegrette salad adn home made apple sauce which I made form one of
> those huge bags of Granny Smith apples they sell at Fairway for $2 with a
> few bad spots in them. Perfect for sauce as the dings are easily removed.
> Granny Smith makes fabulous applesauce along with lemon juice(fresh0 and
> cinnamon to taste. The big bag which I am sure weight more than 5 lbs,
> made 2 quarts of sauce, one of which went while the grandkids were here
> for the second half of Channuka. Although the kids don't eat fresh fruit,
> applesauce seems to work well, so I like to make it for them.
>
> OK, now what did you do with your holiday leftovers?

No holiday leftovers here!

"Ozgirl" > wrote in message
...
> Tonight is the combined birthday dinner for my sons (one turned 17
> yesterday, one 22 tomorrow). We are having roast pork with crackling,
> roasted vegetables and fresh greens (cooked), gravy, mint jelly
> (commercial), apple sauce and the pièce de résistance according to the
> boys) chocolate mud cake! Will be me, my 4 youngest, their dad and his
> partner. It will be very rowdy as all 4 kids have social hyperactivity. I
> am currently trying to work out how long to cook this 4kg pork in an oven
> that is in F not C!

Mmmmm roast pork with crackling, now that's some good eating.

http://www.texloc.com/closet/cl_cel_fah_chart.html

On 1/3/2012 5:01 PM, W. Baker wrote:
> OK, now what did you do with your holiday leftovers?
>
> Wendy

oh dang

ok,, making Turkey soup tomorrow (with pot barley this time, just cause)

surgery is on Thursday and i have to travel out of town to pick teenlet
up at the 1/2 way point

this will give the boys something to eat in the meantime

ty!

going to start the pot now

kate

On 1/3/2012 5:12 PM, Susan wrote:
> Okay, so this is very different from how I make it, more stew like,
> interesting! I never have thought to put tomato or hot pepper into
> turkey soup, nor gravy, but that must make a really hearty meal type soup.

Stoup!!! my favourite food

if it has dumplings, it's stew

LOL

hmm, never thought to make gravy, it's pretty thick as Stoup already

kate

On 1/3/2012 5:51 PM, Ozgirl wrote:
> I am currently trying to work out how long to cook this 4kg pork in an
> oven that is in F not C!

bone in? or tenderloin?

tenderloin takes about 2.5 hours for 4 kg as long as it's wrapped and
not long and thin

then add the 30 min rest

eh, bone in should be close to that, i go by the cracklin condition

kate

Tiger Lily > wrote:
: On 1/3/2012 5:12 PM, Susan wrote:
: > Okay, so this is very different from how I make it, more stew like,
: > interesting! I never have thought to put tomato or hot pepper into
: > turkey soup, nor gravy, but that must make a really hearty meal type soup.

: Stoup!!! my favourite food

: if it has dumplings, it's stew

: LOL

: hmm, never thought to make gravy, it's pretty thick as Stoup already

: kate

My gravies are alwasy thin. I have never thickened them nor did my
mother.

Wendy

On 1/3/2012 6:39 PM, Tiger Lily wrote:
> surgery is on Thursday and i have to travel out of town to pick teenlet
> up at the 1/2 way point

d'oh Wed i travel out of town, Thur is surgery
gack! i hate it when i do that!

kate

--
Never argue with IDIOTS, they only drag you down to their level and beat
you up with experience. Dedicated to JB 1/2/12.

On 1/3/2012 7:10 PM, W. Baker wrote:
> Tiger > wrote:
> : On 1/3/2012 5:12 PM, Susan wrote:
> :> Okay, so this is very different from how I make it, more stew like,
> :> interesting! I never have thought to put tomato or hot pepper into
> :> turkey soup, nor gravy, but that must make a really hearty meal type soup.
>
> : Stoup!!! my favourite food
>
> : if it has dumplings, it's stew
>
> : LOL
>
> : hmm, never thought to make gravy, it's pretty thick as Stoup already
>
> : kate
>
> My gravies are alwasy thin. I have never thickened them nor did my
> mother.
>
> Wendy

ahh, you do the same as i do

the contents in the Stoup make the Stoup thick enough, no need to
'thicken them'

Stoup is one of my favourite meal(s). (s) as i never make 1 days'
serving, grin

kate

--
Never argue with IDIOTS, they only drag you down to their level and beat
you up with experience. Dedicated to JB 1/2/12.

On 1/3/2012 7:13 PM, Susan wrote:
> Happened on ASD, too, when Liz (Green Lizard? IIRC) found she rarely
> needed her asthma inhalers upon commencing low carb. Never seems to
> fail. It think rosacea improves, too.

Liz, aka Country still comes to chat occasionally

almost every problem she has had has been eliminated over the past.... ?
6 or 7? years

kate

--
Never argue with IDIOTS, they only drag you down to their level and beat
you up with experience. Dedicated to JB 1/2/12.

On 1/3/2012 8:33 PM, Ozgirl wrote:
> Sadly low carb didn't do it for me but eliminating the wheat did as well
> as rearranging when and what I ate at each meal. Small change, huge
> difference. Even though I was only eating 1 slice of wheat bread a day
> prior to the change. I rarely bake at home for the kids anymore. It is
> easier (time-wise and for my willpower) to buy in the occasional muffins
> or bikkies.

I eat a 12 grain or an 'ancient grain sprouted' bread. Brown bread
means so many things here i gave up. At one point i was making my own
Oatbran bread and that was pretty good............ Hubby dismissed the
bread maker as a 'weight gainer' and it got removed.

Back to what you are saying......... yes!!!!!! i had to rearrange when
and what I ate at each meal

were you still on chat when you made those changes or???

kate

--
Never argue with IDIOTS, they only drag you down to their level and beat
you up with experience. Dedicated to JB 1/2/12.

"Cheri" > wrote in message
...
> "Ozgirl" > wrote in message
> ...
>> Tonight is the combined birthday dinner for my sons (one turned 17
>> yesterday, one 22 tomorrow). We are having roast pork with crackling,
>> roasted vegetables and fresh greens (cooked), gravy, mint jelly
>> (commercial), apple sauce and the pièce de résistance according to
>> the boys) chocolate mud cake! Will be me, my 4 youngest, their dad
>> and his partner. It will be very rowdy as all 4 kids have social
>> hyperactivity. I am currently trying to work out how long to cook
>> this 4kg pork in an oven that is in F not C!
>
> Mmmmm roast pork with crackling, now that's some good eating.
>
> http://www.texloc.com/closet/cl_cel_fah_cha

Just finished doing half an hour at 500 which has started the crackling
process perfectly, turned it down to just under 400 for the next hour
and will turn it down further for the remaining 2 hours. The smell is
overwhelmingly fantastic! I just scored and salted the fat.

"Tiger Lily" > wrote in message
...
> On 1/3/2012 5:01 PM, W. Baker wrote:
>> OK, now what did you do with your holiday leftovers?
>>
>> Wendy
>
> oh dang
>
> ok,, making Turkey soup tomorrow (with pot barley this time, just
> cause)
>
> surgery is on Thursday and i have to travel out of town to pick
> teenlet up at the 1/2 way point

Good luck with the surgery kate, how long will you be in for?

"W. Baker" > wrote in message
...
> Tiger Lily > wrote:
> : On 1/3/2012 5:12 PM, Susan wrote:
> : > Okay, so this is very different from how I make it, more stew
> like,
> : > interesting! I never have thought to put tomato or hot pepper
> into
> : > turkey soup, nor gravy, but that must make a really hearty meal
> type soup.
>
> : Stoup!!! my favourite food
>
> : if it has dumplings, it's stew
>
> : LOL
>
> : hmm, never thought to make gravy, it's pretty thick as Stoup already
>
> : kate
>
> My gravies are alwasy thin. I have never thickened them nor did my
> mother.

I would be fired as cook if I made thin gravy

Ditto custard. If I can't buy thick pre made custard the kids don't want
it. I make real custard from time to time. A favourite is something my
first mother in law used to make. She made a pastry crust on a pie plate
rather than a dish, i.e. no sides to the pie. When cool she would put a
very thick home made custard over the top and let it get cold in the
fridge. I add nutmeg to the top of mine. My lot prefer this to a custard
tart in a (thicker) pie shell. I probably only make this about once a
year. Usually when I have bought pastry sheets for shepherd's pie.

"Tiger Lily" > wrote in message
...
> On 1/3/2012 5:51 PM, Ozgirl wrote:
>> I am currently trying to work out how long to cook this 4kg pork in
>> an
>> oven that is in F not C!
>
> bone in? or tenderloin?

Got a bone through the centre so 4 kg with bone and fat.


> tenderloin takes about 2.5 hours for 4 kg as long as it's wrapped and
> not long and thin
>
> then add the 30 min rest
>
> eh, bone in should be close to that, i go by the cracklin condition
>
> kate

If I kill the crackling I am dead! 3 sons and an ex, all fight for it.

"Tiger Lily" > wrote in message
...
> On 1/3/2012 8:33 PM, Ozgirl wrote:
>> Sadly low carb didn't do it for me but eliminating the wheat did as
>> well
>> as rearranging when and what I ate at each meal. Small change, huge
>> difference. Even though I was only eating 1 slice of wheat bread a
>> day
>> prior to the change. I rarely bake at home for the kids anymore. It
>> is
>> easier (time-wise and for my willpower) to buy in the occasional
>> muffins
>> or bikkies.
>
> I eat a 12 grain or an 'ancient grain sprouted' bread. Brown bread
> means so many things here i gave up. At one point i was making my own
> Oatbran bread and that was pretty good............ Hubby dismissed the
> bread maker as a 'weight gainer' and it got removed.
>
> Back to what you are saying......... yes!!!!!! i had to rearrange when
> and what I ate at each meal
>
> were you still on chat when you made those changes or???

No I made the changes this past year after about 2 years of indigestion,
stomach pain and nausea. Very full feeling, some vomiting. After a
number of tests (I thought I had gastroparesis) nothing was found so I
went on the diet by Sheri Brescia and it worked miraculously and fast
(as promised, even though I was dubious...)

When I had IBS many years ago I eliminated stuff until I got better. I
had been on a drug that raised my prolactin levels very high. So I had
to look elsewhere for a treatment. I eliminated breads and cereals
first, then dairy, then coffee and colas and it wasn't until I
eliminated meat that I became well very fast. I gradually introduced
things back but to this day I eat mostly fish and some chicken with
heavier meats like steak, lamb, pork and veal etc on occasion. When I
have a steak I have a huge one, make the most of it

On 1/3/2012 9:08 PM, Ozgirl wrote:
>
>
> "Tiger Lily" > wrote in message
> ...
>> On 1/3/2012 5:01 PM, W. Baker wrote:
>>> OK, now what did you do with your holiday leftovers?
>>>
>>> Wendy
>>
>> oh dang
>>
>> ok,, making Turkey soup tomorrow (with pot barley this time, just cause)
>>
>> surgery is on Thursday and i have to travel out of town to pick
>> teenlet up at the 1/2 way point
>
> Good luck with the surgery kate, how long will you be in for?
>
>

day surgery

35 yrs ago i would have been kept in for a couple weeks (TG they changed
their minds on that!)

this is op #10 on these 'tumors' (right.....NOT) that keep reoccurring
and i ignore them until i can't anymore

kate

--
Never argue with IDIOTS, they only drag you down to their level and beat
you up with experience. Dedicated to JB 1/2/12.

On 1/3/2012 9:07 PM, Ozgirl wrote:
>
>
> "Cheri" > wrote in message
> ...
>> "Ozgirl" > wrote in message
>> ...
>>> Tonight is the combined birthday dinner for my sons (one turned 17
>>> yesterday, one 22 tomorrow). We are having roast pork with crackling,
>>> roasted vegetables and fresh greens (cooked), gravy, mint jelly
>>> (commercial), apple sauce and the pièce de résistance according to
>>> the boys) chocolate mud cake! Will be me, my 4 youngest, their dad
>>> and his partner. It will be very rowdy as all 4 kids have social
>>> hyperactivity. I am currently trying to work out how long to cook
>>> this 4kg pork in an oven that is in F not C!
>>
>> Mmmmm roast pork with crackling, now that's some good eating.
>>
>> http://www.texloc.com/closet/cl_cel_fah_cha
>
> Just finished doing half an hour at 500 which has started the crackling
> process perfectly, turned it down to just under 400 for the next hour
> and will turn it down further for the remaining 2 hours. The smell is
> overwhelmingly fantastic! I just scored and salted the fat.

i'll be right over! giggle

the German chef does 400 for 30 min, cooks at 350 for the 'duration'
then moves to broil for the final touches on the cracklin

kate

--
Never argue with IDIOTS, they only drag you down to their level and beat
you up with experience. Dedicated to JB 1/2/12.

On 1/3/2012 9:26 PM, Ozgirl wrote:
> I eliminated breads and cereals first, then dairy, then coffee and colas
> and it wasn't until I eliminated meat that I became well very fast. I
> gradually introduced things back but to this day I eat mostly fish and
> some chicken with heavier meats like steak, lamb, pork and veal etc on
> occasion. When I have a steak I have a huge one, make the most of it
much snipped, sorry

ya, grains cause me problems, but i can eat barley and quinonia (sp) and
other grains, so not a complete catagory (back to my ad-hoc allergy
issues that change just to keep me on my toes)

fish/chicken/pork are our staple here, but i cannot eat a lot of salmon
(until they fix the gall bladder issue..... that will come after the
next most urgent situ for me) We are conservative on the steak dept,
but there is a local restaurant that does a special...........
grin......... and i ENJOY that once a month

kate

--
Never argue with IDIOTS, they only drag you down to their level and beat
you up with experience. Dedicated to JB 1/2/12.

"Tiger Lily" > wrote in message
...
> On 1/3/2012 9:07 PM, Ozgirl wrote:
>>
>>
>> "Cheri" > wrote in message
>> ...
>>> "Ozgirl" > wrote in message
>>> ...
>>>> Tonight is the combined birthday dinner for my sons (one turned 17
>>>> yesterday, one 22 tomorrow). We are having roast pork with
>>>> crackling,
>>>> roasted vegetables and fresh greens (cooked), gravy, mint jelly
>>>> (commercial), apple sauce and the pièce de résistance according to
>>>> the boys) chocolate mud cake! Will be me, my 4 youngest, their
>>>> dad
>>>> and his partner. It will be very rowdy as all 4 kids have social
>>>> hyperactivity. I am currently trying to work out how long to cook
>>>> this 4kg pork in an oven that is in F not C!
>>>
>>> Mmmmm roast pork with crackling, now that's some good eating.
>>>
>>> http://www.texloc.com/closet/cl_cel_fah_cha
>>
>> Just finished doing half an hour at 500 which has started the
>> crackling
>> process perfectly, turned it down to just under 400 for the next hour
>> and will turn it down further for the remaining 2 hours. The smell is
>> overwhelmingly fantastic! I just scored and salted the fat.
>
> i'll be right over! giggle

lol, the ex called in after work armed with drinks for me to chill. I
said what do you think about the smell? He said what smell???

On 1/3/2012 10:38 PM, Ozgirl wrote:
>
>
> "Tiger Lily" > wrote in message
> ...
>> On 1/3/2012 9:07 PM, Ozgirl wrote:
>>>
>>>
>>> "Cheri" > wrote in message
>>> ...
>>>> "Ozgirl" > wrote in message
>>>> ...
>>>>> Tonight is the combined birthday dinner for my sons (one turned 17
>>>>> yesterday, one 22 tomorrow). We are having roast pork with crackling,
>>>>> roasted vegetables and fresh greens (cooked), gravy, mint jelly
>>>>> (commercial), apple sauce and the pièce de résistance according to
>>>>> the boys) chocolate mud cake! Will be me, my 4 youngest, their dad
>>>>> and his partner. It will be very rowdy as all 4 kids have social
>>>>> hyperactivity. I am currently trying to work out how long to cook
>>>>> this 4kg pork in an oven that is in F not C!
>>>>
>>>> Mmmmm roast pork with crackling, now that's some good eating.
>>>>
>>>> http://www.texloc.com/closet/cl_cel_fah_cha
>>>
>>> Just finished doing half an hour at 500 which has started the crackling
>>> process perfectly, turned it down to just under 400 for the next hour
>>> and will turn it down further for the remaining 2 hours. The smell is
>>> overwhelmingly fantastic! I just scored and salted the fat.
>>
>> i'll be right over! giggle
>
> lol, the ex called in after work armed with drinks for me to chill. I
> said what do you think about the smell? He said what smell???

gggggggggggrrrrrrrrrrrrrr

he gets NO cracklin!



--
Never argue with IDIOTS, they only drag you down to their level and beat
you up with experience. Dedicated to JB 1/2/12.

On 1/3/2012 10:39 PM, Ozgirl wrote:
>> and you know my middle name (that won't be shared by me!)
>> lol
>
> Your secret is safe, I have forgotten!!!

OH TG
i almost have too.........
maybe i should just change it....... nah....... the family would jump
down my throat, i'll leave it


--
Never argue with IDIOTS, they only drag you down to their level and beat
you up with experience. Dedicated to JB 1/2/12.

Tiger Lily > wrote:
> On 1/3/2012 5:01 PM, W. Baker wrote:
> > OK, now what did you do with your holiday leftovers?

> ok,, making Turkey soup tomorrow (with pot barley this time, just cause)
>
> surgery is on Thursday and i have to travel out of town to pick teenlet
> up at the 1/2 way point
>
> this will give the boys something to eat in the meantime
>
> ty!
>
> going to start the pot now

I just had a beef and pork marrow bones soup with carrots and onions or
something like that. It sure was good. Suck the marrow out of the bones.
Disgusting, but sooo gooood! Mmmmm!

Good luck with your surgery, Katie girl.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://semperfifund.org https://www.woundedwarriorproject.org/
http://www.specialops.org/ http://www.helpforheroes.org.uk/ ~Semper Fi~
http://www.woundedwarriors.ca/ http://www.legacy.com.au/ ~Semper Fi~

On 1/3/2012 11:32 PM, Nick Cramer wrote:
> Tiger > wrote:
>> On 1/3/2012 5:01 PM, W. Baker wrote:
>>> OK, now what did you do with your holiday leftovers?
>
>> ok,, making Turkey soup tomorrow (with pot barley this time, just cause)
>>
>> surgery is on Thursday and i have to travel out of town to pick teenlet
>> up at the 1/2 way point
>>
>> this will give the boys something to eat in the meantime
>>
>> ty!
>>
>> going to start the pot now
>
> I just had a beef and pork marrow bones soup with carrots and onions or
> something like that. It sure was good. Suck the marrow out of the bones.
> Disgusting, but sooo gooood! Mmmmm!
>
> Good luck with your surgery, Katie girl.
>
ty Nick

as DISGUSTING as it is, i use MARROW bones to make my soup broth
with....... i put a couple tablespoons of vinegar in the water to leech
as much from the bones/marrow as i can, then the soup broth goes outside
(whoa, it's too hot to do that just yet! and it's January??) and all the
fat gets skimmed off the top

usually i have 'gelatin' remaining for the broth........ that then gets
made into stoup

the dogs get the remnants of the bones for dental health ( they enjoy
it...... i mean beef hip bones/soup bones, not chicken bones!)

but yes, the turkey bones go on tomorrow and i have a couple quarts of
chicken broth to go with that........ no one will know i used chicken
broth to extend the turkey broth (they would notice if i diluted it with
water)

dang, surgery is on barley beef soup day......... it's $2.50 at a local
restaurant....... it's my treat every so often and i missed the
last........... 5 weeks! LOL

maybe they will have Mulligatawny soup at the hossie (ya, they can make
good food! LOL, just gotta know what will be 'mystery meat' versus
'food' LOL
kate

--
Never argue with IDIOTS, they only drag you down to their level and beat
you up with experience. Dedicated to JB 1/2/12.

On Wed, 4 Jan 2012 02:10:26 +0000 (UTC), "W. Baker" >
wrote:

>Tiger Lily > wrote:
>: On 1/3/2012 5:12 PM, Susan wrote:
>: > Okay, so this is very different from how I make it, more stew like,
>: > interesting! I never have thought to put tomato or hot pepper into
>: > turkey soup, nor gravy, but that must make a really hearty meal type soup.
>
>: Stoup!!! my favourite food
>
>: if it has dumplings, it's stew
>
>: LOL
>
>: hmm, never thought to make gravy, it's pretty thick as Stoup already
>
>: kate
>
>My gravies are alwasy thin. I have never thickened them nor did my
>mother.
>
>Wendy


I always thicken them. My mother and grandmother and all the rest of
the family likes thickened gravy as well. I guess it is all in what
one is used to.

Evelyn

just ate them until gone, but yours sounds wonderful, Lee
"W. Baker" > wrote in message
...
> OK, following Susan;s suggestions here goes. Not very exciting but
> something I alwasy enjoy.
>
> tonight my som Jon is coming for dinner and we will finish up the turkey
> carcasse (or is it carcase) soup I made a few days ago form the left-overs
> from my recent turkey that was 17lbs when all I wanted was a 12-14
> pounder.
>
> There is never a recipe for this kind of sop as it is a kind of cleanout
> the fridge one. this time I had tne turkey bones adn some skin as well as
> a few good slics that I saved to put in only at the end. I have been
> making too much soup lately so have bought a new 5 qt soup or cassarole pt
> so I can't keep making so much that my small freezer on top of the fridge
> can't hold it.
>
> I added a huge onion, the remains of a celery, leaves adn all(about a
> hthird) , 1 15 oz can of tomatoes(chopped this time, crushed would have
> been better), 1 good sized white turnip, 2 very large carrots, the
> remaining gravy form the turkey, salt and pepper, thickly sliced crinini
> mushrooms added at the end, a few sprigs of fresh thyme and rosemary,
> removed at the end of cooking. about 2 quarts of water(to fill the pot
> after all the ingredients were in).
>
> I put hese all together along with some dried pepper flakes and cooked for
> somwhat over an hour. Then I added htose muchrooms and the sliced turkey
> cut into abut 1-2 in ch pieces, removed herb sprigs and cooked a fe
> minutes more until the mushrooms began to soften.
>
> This was very good, but a bit hotter than I planned. I guess my hand is
> t\still used to the 8 quart stock pot I always used:-)
>
> This resulted in a bit over 2 1/2 quarts of soup AFTER I had two bowls
> full on Sunday night. I serve it with all the vegetables and strippedof
> turkey as well as the slices so it makes a real mea soup. As the pot was
> so full I didn't add some beans as I usually do, but they were ot really
> missed.
>
> Tonight I am serving this with a green and grape tomato salad,w with my
> own vinegrette salad adn home made apple sauce which I made form one of
> those huge bags of Granny Smith apples they sell at Fairway for $2 with a
> few bad spots in them. Perfect for sauce as the dings are easily removed.
> Granny Smith makes fabulous applesauce along with lemon juice(fresh0 and
> cinnamon to taste. The big bag which I am sure weight more than 5 lbs,
> made 2 quarts of sauce, one of which went while the grandkids were here
> for the second half of Channuka. Although the kids don't eat fresh fruit,
> applesauce seems to work well, so I like to make it for them.
>
> OK, now what did you do with your holiday leftovers?
>
> Wendy
>