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Verminius Rex

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timing is everything... [Dec. 22nd, 2008|01:07 pm]
Verminius Rex
Just a note to myself-don't try and make your first batch of matzo ball soup during Hanuka. I was very lucky to find the very last canister of matzo meal at Dillons. Five bucks tells me that it's pretty much just breadcrumbs, and I'll use those in later experiments.

What I plan to do tomorrow is make a broth from the turkey wings I got today (good amount for only a couple of bucks, and I'll get some meat out of the deal), and make some sort of dumpling using ground turkey and matzo. I know, not really a matzo ball soup, but it's what I want to make. I have fond memories of liver dumpling soup at a restaurant in Omaha from when I was a kid, and am using that as a launching pad for a meat dumpling in soup to eat this week.
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Comments:
[User Picture]From: lionsaoi
2008-12-22 07:22 pm (UTC)
Yup: bread crumbs made from matzah. You could probably crumble up saltines for a similar flavor.
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[User Picture]From: verminiusrex
2008-12-22 07:27 pm (UTC)
I'll make it authentic the first go round, and start kit bashing after that. I'm from the "close enough is good enough" school of culinary philosophy.
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[User Picture]From: lionsaoi
2008-12-22 07:34 pm (UTC)
Husband's parents gave us a leftover smoked turkey. I broke it down this morning and food savered the legs, wings and several pounds of meat. I just finished with the turkey stock and plan on turkey rice soup for tomorrow night's dinner. (which I'll freeze the leftovers.)

My poor upbringing can be awfully useful!
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[User Picture]From: verminiusrex
2008-12-22 07:43 pm (UTC)
I've come to think that unless you have a specific meal in mind, the work that goes into boiling down a carcass isn't worth the effort for the time and space it takes. This is an experiment to see if making turkey broth is worth the cost and effort of the wings purchase, otherwise it's just so much easier to buy some chicken stock in a box.

I got about 6 quarts of stock from my turkey about a week or two ago, just got rid of the leftover stock because it had been in the fridge longer than I liked. Should have divided and frozen it. I'll do that with this batch, depending on how much we get. And I'm hoping enough meat comes off the wings for turkey noodle soup later.
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