Hi Dave,


 RH> You will really appreciate the self defrosting unit. Use the old one
 RH> for bulk storage of stuff you don't use that often--extra flour, oats,
 RH> meats and so forth. Keep an inventory on the door of what's in there,
 RH> how much and the date it went in; it'll save you the "wonder when this
 RH> went in" and "how much of XYZ do I have on hand". I do that with my
 RH> upright freezer, fridge one is for daily "whatevers".

 DD> I mostly write dates on the stuff I sucky-bag. It does help.

I do that too, but to keep track of what I have and how much of what I
have, the inventory on the door is a big help. It lets if I need to pick
up some ground beef if I want to make meat balls or chicken leg quarters
if we want to marinade/grill chicken for a Saturday night supper.


 DD> My counter space is so scant that the tops of both the fridge and the
 DD> freezer hold much stuff.

Same here, we also have stuff on the tops of cabinets. (G)

 DD>      88


 DD> Whole birds are bought w/giblets - which most times includes the neck.
 DD> Gizzards and hearts are either ground in the meat grinder using a
 DD> coarse plate - or chopped by hand for inclusion in the giblet gravy.
 DD> Livers get cooked with the bird as a "chef's treat". And the necks go
 DD> into the can of stock ingredients in the freezer. Nothing much goes to
 DD> waste  not even the "parson's nose" which is a doggy treat.  Bv)=

When I was growing up, that bit went to the family cat. (G) Necks
automatically go into the stock zipper bag; I've made quite a few
chicken soups with them as the main source of meat. The pot-au-feu I
made the other night had beef stew meat, plus various vegetables. I
wasn't able to get the savoy cabbage the recipe called for but subbed
baby bok choy leaves; they weren't as strong as the cabbage but added an
interesting taste of their own. Stalks are going into a chicken soup
next week.


 DD>   Source: Pennsylvania Dutch Cook Book - Fine Old Recipes;
 DD>   :       Culinary Arts Press, 1936.

I've got a copy of that floating around somewhere in my cook book
collection.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... If you think you are confused now, wait until I explain it!

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