(( July 2015 )) "What's For Dinner??"

bethk wrote:

UNCLE JIMMY wrote:

You probably know this, but Tina and I just learned, if you throw the yellow onion skins in the soup while it is cooking, it will color the soup yellow. Then pull out and discard the skins when the soup is cooked.
We tried it, and it worked.

Yes, Jimmy, I did know that.  An old Jewish lady taught me that way back when??  She's the one who told me to use whole chickens and remove the breast meat so it could be used as meat in the soup later.  But the rest of everything had to be simmered all day to get the best flavor and the jelly out of the bones.  I didn't think only a couple whole onions with skins would make a difference, but it sure did!  Sometimes I'd even peel the rest of the onions I had just so I could throw the extra skins in my stock.

Great looking meal, Barb!  Looks like you had a feast!  Our meal(s) were wonderful.  The guys sat at one end of the table with their steak dinners and Lyn & I sat at the other end of the table because Bill doesn't like seafood.  She and I stuffed ourselves.

************

Jimmy - who got to get the cheeks off that pig?  That's probably the best eating on the whole hog!

NormM wrote:The new grill worked just fine.  Seems to me that deviled eggs could be a potential poison bomb just waiting to happen.

UNCLE JIMMY wrote:And this little piggy....went..Oh! Well!

DD cooking her pig.

poor piggie  did you eat the skin Jimmy? it's the best part, a whole roasted baby pig costs about $200 here, it's very popular in Asian culinary, mostly for big celebrations or religious ritual... here is one we had to celebrate Chinese new year a few years back

bethk wrote:I really like when I have the time to slowly render the woven bacon for sandwiches.  It makes such a difference to the whole sandwich.

Bacon, Lettuce, Avacado & Tomato sandwich ready to assemble:


BLAT, Potato Salad and chips....

Bethk wrote:Yes, Jimmy, I did know that. An old Jewish lady taught me that way back when?? She's the one who told me to use whole chickens and remove the breast meat so it could be used as meat in the soup later. But the rest of everything had to be simmered all day to get the best flavor and the jelly out of the bones. I didn't think only a couple whole onions with skins would make a difference, but it sure did! Sometimes I'd even peel the rest of the onions I had just so I could throw the extra skins in my stock.

Barbara101 wrote:Barb, what did you stuff your fresh figs with? Please, IF you used goat cheese....just say you can't remember! Hahahahaha....you know how I am!


I can't remember ..

NormM wrote:It was a nice day to BBQ. At least it started out that way. Here is the smoker going this morning with some spare ribs inside. Beside it is my new grill. The next picture is after 2 hours, just before I wrapped it and the last picture is after another two hours, all the time at an average of about 235º. As I took it off it started raining. Then it started pouring down.

UNCLE JIMMY wrote:When I make chicken soup, I boil the breast , then cool and cut it in perfect small pieces.Onions are diced, and carrots and celery are diced. I do not use the skin.
The skin is way too fatty for me.
My secret ingredient is a single clove of garlic whole, and a 1/2 small tomato cut in 1/4's for color.

Crybaby wrote:

UNCLE JIMMY wrote:When I make chicken soup, I boil the breast , then cool and cut it in perfect small pieces.Onions are diced, and carrots and celery are diced. I do not use the skin.
The skin is way too fatty for me.
My secret ingredient is a single clove of garlic whole, and a 1/2 small tomato cut in 1/4's for color.

I do use the skin when making stock, as I like the flavor it -- and all the fat, for that matter -- adds but then I remove the fat before using or freezing the stock.

You made me laugh, Jimmy, with your "perfect small pieces."  

Tina likes the fat and skin when she makes soup. Just the other day, she made chicken soup because she felt lousy.
The fat was floating on top, and when she went to nap, I was spooning off the fat that was floating on top. She blew a hissy fit, and saying " leave MY soup alone!" That pixxed me off. When she was asleep, I took a brand new sponge, and held it on top the grease, and sucked up all the fat in the sponge.

Later, she woke up, and saw the soup with no grease on top! She said,"I see you took all the medicine off the top of the soup!" I said, " you want your medicine, grab the sponge in the trash can, and suck on that!"..... No talking to me for that day. "She was as irritated as if she had sand in her panties!"

When anyone eats MY soup, everything fits on the spoon.
When anyone eats HER soup, they better bring a shovel!

Uncle Jimmy wrote:When anyone eats MY soup, everything fits on the spoon.    
When anyone eats HER soup, they better bring a shovel!  

Crybaby wrote:

Uncle Jimmy wrote:When anyone eats MY soup, everything fits on the spoon.    
When anyone eats HER soup, they better bring a shovel!  

I don't mind using a shovel, Jimmy, as the soup always looks so homemade that way.  I'm with you, though, about removing the grease on top.

But if I were you, next time I would leave the lady's soup alone!  You can always serve yourself a bowl and de-grease it first.  But I wouldn't spend a whole lot of time cutting up the ingredients in front of the lady either!

I will, by the way, be using your line about "sand in the panties!"