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When I quarter my chicken, I don't
use the wings (we never eat them). I also bone and skin the chicken
breasts (Angela prefers them that way). If the breast halves are
large, I cut them in half again. I usually save the chicken carcass
As for two of the other manuals she had, such as how to win in hand
to hand combat, there's been nothing to suggest that isn't just a
bone-headed general document rather than one about taking part in holy
war, although I did find this
Many years ago I used to buy my
standing rib roast from a butcher who would remove the meat from the
bone, and then slice it like a roulade, season it, roll it back up and
tie it to the bone. It was amazing. I got a marriage proposal
Perhaps
one of the best cuts of steak available is the T Bone. It's actually
two steaks in one, the larger portion on the bone is Strip steak and
the smaller side is the Tenderloin. One of the BBQ Pit Boys
demonstrates how to barbecue
We had friends over for dinner last
night. It was a festival of lasagna and meatballs, wine and laughter.
THAT DOG pranced about adorably with her new bone, I made a pot of
coffee at the end of the night without blowing up the kitchen.
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We had friends over for dinner last
night. It was a festival of lasagna and meatballs, wine and laughter.
THAT DOG pranced about adorably with her new bone, I made a pot of
coffee at the end of the night without blowing up the kitchen.
We had
friends over for dinner last night. It was a festival of lasagna and
meatballs, wine and laughter. THAT DOG pranced about adorably with her
new bone, I made a pot of coffee at the end of the night without
blowing up the kitchen.
And Major Dickie's horror when presented with
two solitary, large bones on his plate and nothing else at tea last
night is something he tells me will haunt him for the rest of his
days! Suffice it to say - it wasn'ta huge success and I
We had
friends over for dinner last night. It was a festival of lasagna and
meatballs, wine and laughter. THAT DOG pranced about adorably with her
new bone, I made a pot of coffee at the end of the night without
blowing up the kitchen.
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Many years
ago I used to buy my standing rib roast from a butcher who would
remove the meat from the bone, and then slice it like a roulade,
season it, roll it back up and tie it to the bone. It was amazing. I
got a marriage proposal
The resulting meat is fall-off-the-bone
tender and infused with salt, garlic and fat. Try to make it yourself
by following Tom Colicchio's recipe for duck confit from Think Like a
Chef . You don't have to eat them all at once;
Making soup from the
bones of any meat is an art every cook should know. The truly frugal
cook will always save meatbones for soup. If you don't have enough
from any one meal, you can keep them in a bag in the freezer until you
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