I had two frozen carcasses from last year and was willed another this year.
Time to break out the cooking gear:
Yield?, a shit ton.
As I was putting everything together I realized I would run out of pots large enough.
Sitting there with shit all over the counter, I remember the big electric roaster.
I set it to 200 degrees and started to add all the various pots and pans of items to the cooker.
We ended up with 17 single servings and two larger tupperware as well as one more full pot.
More than half will get frozen.
Now I'm ready to grab the two frozen ham legs and do a split pea with bacon.... YUM!!
FYI:
Neither of those are a new knife set. We still haven't decided yet. I started playing around with these and my whetstone and have gotten some much better performance on the ones I've tried sharpening.
Now throw a bag of noodles into that cooker and make Turkey soup!
ReplyDeleteI have a huge stockpot. Like 2 1/2 feet tall. Which I use to boil turkey carcasses down. Scoop out the chunks, save the meat for turkey pot pie, discard the bones and skin, then boil it all down big-time, until it's only about 4-5 inches deep. Pour that into a regular big bowl or pan, refrigerate, it'll gel, scoop off the fat and then distribute the gelled stock into ziploc bags and freeze. Best turkey stock ever for pot pies or soups.
ReplyDeleteThat is a lot :)
ReplyDeleteFunny thing about knives, even the cheap ones. Put a good edge on them and they work great. My experience has been that going from cheap to good to better to best on knives is how long they hold that edge.
Better steel holds the edge better, cheap knives are ok, but constant sharpening.
ReplyDeleteThe thing when sharpening is the angle 17 to 20 degrees for kitchen knives that way it’s hard to freehand,
ReplyDeleteI used to slabpaper in a paper mill 1 to 6 inches on a metal core freehand,witch is why I like a guided sharpener
I recently purchased a set of Cangsahn knives after much research by my personal chef, who is quite happy with the purchase.
ReplyDeleteMMMMM, split pea with ham. One of my favorites. Can I come partake???? ;-)) Nemo
ReplyDeleteWhen I was a little kid I tried hiding my split pea soup in my pocket because I hated it so bad, -20 for stupid idea, +20 because split pea soup sucks. I still hate split pea soup.
ReplyDeleteCalifornia, southern San Joaquin Valley.
Delete.
Pea Soup Andersen restaurant "...in the friendly little town of Santa Nella off Interstate Five near Los Baños..."
.
One-price all-you-can-eat split pea soup.
The thought of unlimited any kind of food has a certain appeal to a kid raised on a farm.
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I got close to nearly finishing most of one bowl before it nearly killed me.
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And 'yes', the nearby landmark of the thriving community of Los Baños translates as 'those toilets'.
Residents seem to merely shrug at any suggestions for up-dating their image.
Irish - Quite an operation - U R ready to feed the multitude - I had (neighbor gift) venison steak, and garden fried potatoes with chopped beet greens & warm pesto sauce - all (except salt & olive oil) was home grown. As a friend said, "In times of uncertainty, the more self sufficient, the better." Hope you had a great Thanksgiving and the new situation exceeds your best hope for it.
ReplyDeleteIrish - Quite an operation - U R ready to feed the multitude - I had (neighbor gift) venison steak, and garden fried potatoes with chopped beet greens & warm pesto sauce - all (except salt & olive oil) was home grown. As a friend said, "In times of uncertainty, the more self sufficient, the better." Hope you had a great Thanksgiving and the new situation exceeds your best hope for it.
ReplyDelete