Cayu, it is the same but different. hahaha. That's no answer is it. I guess that you just have to hear the double a to know what I mean. BTW--great-looking food. What a pleasure to eat your own harvests isn't it. That all looks so delicious.
That looks great! I'd love to try the cheese schnitzel. And I like your plates. Very modern. Our daughter is coming over this afternoon for a swim and dunch. She is also going to help my husband take down our broken microwave/stove fan/convection oven from over the stove. Not an easy job! It weighs ? 60 lb and it is over your head. This thing is only 4years old & broken irreparably. Sigh! Anyway, we are serving shrimp on skewers, potato salad, fresh picked corn and a tomato-cuke-basil salad. And iced tea.
Thanks loads Cayu. It was great! I hope those two were careful and didn't get hurt with all that awkward heavy lifting. The skewered shrimp sounds great...and freshly picked corn --it all just makes my mouth water. Today we will have a large tuna salad nestled on a bed of lettuce and surrounded with our own tom wedges. -- Cool, simple and quick.
Trying to process about 160 pounds of turkey that I was able to pick up last week. I am not a big meat eater, and I buy it mostly for the dogs, as I try to keep them about 50% raw, but I didn't have room in the freezer for it all, so it is cook it or lose it. I have what looks like a cross between a turkey and an octopus in the oven right now (eight turkey wings in a roasting pan), so I will probably have a wing and a nice green salad for dinner tonight. The other seven wings will be shredded, so I can store the meat, or, if I can cram a few more in the freezer, they will go away for future meals. Now I just have 40 pounds of turkey necks to figure out....
Oh Spector, you have the makings for some spectacular turkey stock! Just put the necks in a very large stock pot with two large yellow onions (take off the ends but leave the clean papery covering on since it adds color), two or three large carrots chopped, several stalks of celery chopped (this is what one does with the tougher outside stalks), a handful of fresh parsley and a teaspoon of whole black peppercorns. Let it come to a boil, then reduce the heat to a simmer, and let it go for several hours. When the whole thing has reduced by 1/2, take it off the heat, strain it into a large bowl, and refrigerate. Next day, skim off any fat and freeze in usable amounts. I use ice cube trays because each cube is a tablespoon, but do what you will. I'm green with envy--all that lovely turkey!
Sounds very delicious! How many necks would I use? (They are huge, but I have 40 pounds that wouldn't fit in the freezer [and another 40 that would].) Currently, I am dehydrating them for dog snacks, but it takes a couple of days per batch, and I don't know if they will last that long in the fridge.
Turkey wings cooked and ready for the next "leg" (wing?) in their journey. In keeping with the gardening concept, the rosemary, oregano, and basil on top are from my garden.
Spector, making stock is not a science, it's a free-form art! Fill you big stock pot about 1/3 full of necks, add the other ingredients, and have fun. You can make one batch of stock one day, and another the next. With each batch, just add enough water to cover everything, watch it carefully and when it comes to a boil, reduce the heat and let it simmer.
Mart, I'm sure Hound and the others would love to have you pull them around on a sled, or little red wagon, depending on the season!
