Ruth Haffly wrote to Dave Drum <=-

James Barber's "Urban Peasant" cooking show was one of my favourite
PBS offerings. It was a Canadian (CBC) show produced in Vancouver. I
also found episodes on The Learning Channel.

I didn't catch that series but from the description and recipe, if I
ever come across the cook book, I'll grab it in a NY minute. (G) We did get a small seafood cook book while on the Outer Banks last week--saw
some recipies with potential...........

Many of James' shows are available on You Tube. Here's a link to the Chicken Stock show that runs just under 5 minutes - recipe follows:

https://www.youtube.com/watch?v=uwmYlbAOXSU

Chicken stock is something I can make without thinking about what goes
in. Generally for one chicken carcasse covered with water I'll add

As can I - indeed, most of us. But I still read other's recipes in hopes
of discovering something "new" or "worth trying." Not to mention that
any James Barber video is a pleasant watch. Certainly better and more
accurate than Faux News.

For instance using miso paste in my chicken soup - something I picked
up by reading XXCarol's recipes from her days in Unk's Yacht Club.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dave's Freezer Chicken Soup
Categories: Five, Poultry, Vegetables, Pasta
Yield: 4 Quarts

1 lb Chicken bits from the GFS
- bag
1 lb Bag frozen, mixed vegetables
- California blend or spring
- veg or your choice
4 tb GFS (Minors) Chicken base
2 tb Miso Paste
1/2 lb Linguine or spaghetti

Get out your five-quart crockpot and fill it half full
of water. Set the temperature control to high. Add the
chicken base and miso paste and stir until dissolved.

Add the chicken bits and vegetables, stirring to mix.

Add hot water to bring level to about an inch from the
top of the pot. Cover and let it cook for an hour.
Remove the cover and add the pasta (I use pan length
pasta I get from Hy-Vee), stirring to submerge.

If you like pepper - get out the pepper mill and grind
away until your wrists get tired or you think you have
enough. You won't need added salt as the chicken base
and miso are plenty salty.

Soup is ready when the noodles are done.

Makes four or more quarts

Uncle Dirty Dave's Kitchen

MMMMM

... Lawyers representing the Meek contacted me about my inheritance.
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Hi Dave,

Many of James' shows are available on You Tube. Here's a link to the Chicken Stock show that runs just under 5 minutes - recipe follows:

https://www.youtube.com/watch?v=uwmYlbAOXSU

Chicken stock is something I can make without thinking about what goes
in. Generally for one chicken carcasse covered with water I'll add

As can I - indeed, most of us. But I still read other's recipes in
hopes of discovering something "new" or "worth trying." Not to mention that
any James Barber video is a pleasant watch. Certainly better and more accurate than Faux News.

Our tv is on for the local and national evening news and "Jeoparday",
then off most nights. During the summer it's also on for "America's Got
Talent" and "Making It". We don't have cable. But yes, I'll read
recipies but for something like chicken stock, I'll stick with my tried
and true version.

The other day I did do a search for fig preserve recipies; our tree
produced enough for a small batch of preserves this year. Found a recipe
that was basically figs and sugar, lemon optional, so yesterday I made a
batch. Ended up with 3 half pint jars--a lot of work (a good morning's
worth of cooking it down on low heat, then jarring and boiling water
bath processing) but it'll sure taste good this fall/winter. I cut the
sugar in half as the figs were quite sweet already; the "swipings" (of
what was left on the ladle, in the pot, etc) were good.

For instance using miso paste in my chicken soup - something I picked
up by reading XXCarol's recipes from her days in Unk's Yacht Club.

I've not tried that but will consider it.

Title: Dave's Freezer Chicken Soup
Categories: Five, Poultry, Vegetables, Pasta
Yield: 4 Quarts

1 lb Chicken bits from the GFS
- bag
1 lb Bag frozen, mixed vegetables
- California blend or spring
- veg or your choice
4 tb GFS (Minors) Chicken base
2 tb Miso Paste
1/2 lb Linguine or spaghetti

I make my stock, then add frozen carrots & peas and beans. Starch is
either left over rice or some sort of pasta. Makes enough for supper,
then lunch the next day, for Steve and me. (G)

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


... OH NO! Not ANOTHER learning experience!

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