Ohh boy, next time I stick around to watch how this one happened.

I wandered off to get a pan and put it back in the fridge to finish
defrosting. I came back to this:

http://s1134.photobucket.com/user/cs...g.html?sort=3&
o=1

He chopped it open to get the frozen giblet package out (snicker).

I laughed and suggested we finish it and do that Russian pressed
chicken thing with butter but he liked better to try it as it was.

http://i1134.photobucket.com/albums/...k/DSCF1306.jpg
http://i1134.photobucket.com/albums/...k/DSCF1304.jpg

Ok, I now have a new form of 'ugly chicken'! I bet it tastes fine
though.

For the sides I have mashed potatoes and stir-fried cabbage with
mushrooms and onion.

Buttermilk bread from Friday's batch will finish it all up.

Carol
--

On 12/13/2015 6:27 PM, cshenk wrote:
>
> Ohh boy, next time I stick around to watch how this one happened.
>
> I wandered off to get a pan and put it back in the fridge to finish
> defrosting. I came back to this:
>
> http://s1134.photobucket.com/user/cs...g.html?sort=3&
> o=1
>
> He chopped it open to get the frozen giblet package out (snicker).

That's hilarious. Got it out, didn't he? I have to say, it looked
kind of gruesome, cooked up.
>

> For the sides I have mashed potatoes and stir-fried cabbage with
> mushrooms and onion.
>
> Buttermilk bread from Friday's batch will finish it all up.

It all sounds great. I've never made stir fried cabbage as a side
dish, myself.

nancy

Nancy Young wrote in rec.food.cooking:

> On 12/13/2015 6:27 PM, cshenk wrote:
> >
> > Ohh boy, next time I stick around to watch how this one happened.
> >
> > I wandered off to get a pan and put it back in the fridge to finish
> > defrosting. I came back to this:
> >
> > http://s1134.photobucket.com/user/cs...3.jpg.html?sor
> > t=3& o=1
> >
> > He chopped it open to get the frozen giblet package out (snicker).
>
> That's hilarious. Got it out, didn't he? I have to say, it looked
> kind of gruesome, cooked up.
> >
>
> > For the sides I have mashed potatoes and stir-fried cabbage with
> > mushrooms and onion.
> >
> > Buttermilk bread from Friday's batch will finish it all up.
>
> It all sounds great. I've never made stir fried cabbage as a side
> dish, myself.
>
> nancy

LOL! It was pretty gruesome looking! I'm still laughing. Tasted fine
though even if the breast was a little dry because the skin didnt cover
it. (The breast will make chicken salad later and be fine for that).

I've now got about 3.5 lbs of meat in the fridge after deboning and 3
lunches in the freezer for next week.

Stir fried cabbage is really easy but has a zillion variations. Here's
a really basic one that you can add to:

- 3- 3.5 cups chopped cabbage (type is up to what you like, head
cabbage most often)
- 1/2 cup loosely packed chopped onion

That is your base. Most add things like mushrooms, purple cabbage,
spices, carrots, minced brussels sprouts and so on but the base is
above.

In a non-stick (cast iron or other) pan, heat 2-2.5 TB olive oil (the
cheap sort, expensive ones that really taste like olives will throw
this dish off) or Canola oil (peanut acceptable variation) then add
your veggies. Toss with whatever utensil makes you comfortable until
the veggies are wilting. Serve.

My own variations are pretty simple. I use 1 TB olive oil then 2 TB
butter, and finish with a few drops of roasted seasme oil. I may add
some spices if they match the overall meal, but normally it's just S&P.

Carol



--

On Monday, December 14, 2015 at 12:42:03 PM UTC+10, cshenk wrote:
> Nancy Young wrote in rec.food.cooking:
> >
> > It all sounds great. I've never made stir fried cabbage as a side
> > dish, myself.
>
> Stir fried cabbage is really easy but has a zillion variations.

For European style cabbage (red or white/green), I like to finely shred it and fry with chilli and garlic and caraway seeds. Can leave out the chilli and/or garlic, but the caraway seeds are essential.

On Mon, 14 Dec 2015 00:25:07 -0800 (PST), Timo
> wrote:

>On Monday, December 14, 2015 at 12:42:03 PM UTC+10, cshenk wrote:
>> Nancy Young wrote in rec.food.cooking:
>> >
>> > It all sounds great. I've never made stir fried cabbage as a side
>> > dish, myself.
>>
>> Stir fried cabbage is really easy but has a zillion variations.
>
>For European style cabbage (red or white/green), I like to finely shred it and fry with chilli and garlic and caraway seeds. Can leave out the chilli and/or garlic, but the caraway seeds are essential.

I'd think the opposite. Can leave out the caraway seeds, but the
chilli and garlic are essential. Sounds good, though, although I've
never seen this in Europe.

--
Bruce

On Monday, December 14, 2015 at 12:44:00 AM UTC-8, Bruce wrote:
> On Mon, 14 Dec 2015 00:25:07 -0800 (PST), Timo
> > wrote:
>
> >On Monday, December 14, 2015 at 12:42:03 PM UTC+10, cshenk wrote:
> >> Nancy Young wrote in rec.food.cooking:
> >> >
> >> > It all sounds great. I've never made stir fried cabbage as a side
> >> > dish, myself.
> >>
> >> Stir fried cabbage is really easy but has a zillion variations.
> >
> >For European style cabbage (red or white/green), I like to finely shred it and fry with chilli and garlic and caraway seeds. Can leave out the chilli and/or garlic, but the caraway seeds are essential.
>
> I'd think the opposite. Can leave out the caraway seeds, but the
> chilli and garlic are essential. Sounds good, though, although I've
> never seen this in Europe.

Caraway seeds are a carminative,which counteracts the effects of cabbage
in the gut.

Timo wrote in rec.food.cooking:

> On Monday, December 14, 2015 at 12:42:03 PM UTC+10, cshenk wrote:
> > Nancy Young wrote in rec.food.cooking:
> > >
> > > It all sounds great. I've never made stir fried cabbage as a side
> > > dish, myself.
> >
> > Stir fried cabbage is really easy but has a zillion variations.
>
> For European style cabbage (red or white/green), I like to finely
> shred it and fry with chilli and garlic and caraway seeds. Can leave
> out the chilli and/or garlic, but the caraway seeds are essential.

I also do that but more often it's a simple delicate flavor of butter,
oil, and garlic with softened onion bits.

Carol

--

On Sunday, December 13, 2015 at 3:27:52 PM UTC-8, cshenk wrote:
> Ohh boy, next time I stick around to watch how this one happened.
>
> I wandered off to get a pan and put it back in the fridge to finish
> defrosting. I came back to this:
>
> http://s1134.photobucket.com/user/cs...g.html?sort=3&
> o=1
>
> He chopped it open to get the frozen giblet package out (snicker).
>

Let me ask you (Remember the feature in one of the women's magazines,
"Can this marriage be saved?"

Three times in the last month, my wife has done something she has
never done in the past 30 years, basically because she is frazzled
from work.

But I'm all like (as the kids used to say) "What next?"
stress.

wrote in rec.food.cooking:

> On Sunday, December 13, 2015 at 3:27:52 PM UTC-8, cshenk wrote:
> > Ohh boy, next time I stick around to watch how this one happened.
> >
> > I wandered off to get a pan and put it back in the fridge to finish
> > defrosting. I came back to this:
> >
> > http://s1134.photobucket.com/user/cs...3.jpg.html?sor
> > t=3& o=1
> >
> > He chopped it open to get the frozen giblet package out (snicker).
> >
>
> Let me ask you (Remember the feature in one of the women's magazines,
> "Can this marriage be saved?"
>
> Three times in the last month, my wife has done something she has
> never done in the past 30 years, basically because she is frazzled
> from work.
>
> But I'm all like (as the kids used to say) "What next?"
> stress.

LOL, naw, Don isn't stressing any. He just wanted chicken that night
and didnt want to wait.

Ugly as it was, it tasted soft and moist. Much of it is now frozen and
the little left out in the fridge is pretty much gone unless I make a
soup of the rest.

Carol

--