kidney cavities toward the bottom of the back. They are
generally a by-product and get cooked along with the rest
of the bird. The flavor is sort of like tainted liver. I
like it; ymmv.

I did not use to know that they were kidneys since they bear no physical resemblence to any other kidney I had ever seen. I believe that you are
the one who told me what they were. In any case, it has always been one
of my favored part of the chicken since I was a pre-teen, along with the oyster.

There was some discussion about that here near on a
quarter century ago. My father, whom subsequent bitter
experience tells me made up stuff whenever he didn't know
something (not unlike the rest of us, but I do resent it),
taught me they were ovaries, but in fact they are kidneys.

My sister and I used to call them, along with the real
ovaries, assorted glands, and the stray lung piece,
"livery stuff" and shared them carefully, one piece for
you, one piece for me.

This sounds like a decent combination of ingredients, but the quantities
are just all wrong. Six sandwiches with a total of 1/3 baked ham??

An ounce a person definitely seems a self-abnegating if not
a Lenten dish. But there are many for whom an ounce of meat
would be a substantial treat (he said righteously, having
put away half a pound of pork for his midmorning snack).

Plus, six times 1 tablespoon of sauerkraut is a lot less than 3/4 cup.

Maybe; 6 Tb is 3/8 c, but for someone with powerful hands and
delicate tastebuds, squeezing all the liquid might bring the
numbers and the palatability within range.

Title: Grilled Ham, Swiss, Sauerkraut
Categories: Sandwich
Yield: 1 servings
2 tb Butter, melted
Coarse-grained musard
12 sl Cocktail rye bread
1/4 lb Swiss, shredded
3/4 c Drained sauerkraut, squeezed
Dry
1/3 lb Baked sliced ham

Heat oven to 425F. Bake sandwiches about 10 minutes, flip, return to
oven and bake 5 minutes more. Serve warm or at room temperature.

From: Arielle@bonkers.Taronga.C Date: 12-29-94

That was that Stephanie person, wasn't it? Rumor was that
she didn't actually cook. This guy, on the other hand, is
said to have run a chip shop -

MMMMM----- Recipe via Meal-Master (tm) v8.00

Title: Peanut Milk:)
Categories: Ron's, Beverages
Yield: 1 litre

125 g Peanut Butter 4oz
1 l Water 1 3/4 pints
3/4 ts Salt 1/2ts
Sugar optional

From Ron's Plaice in Blackpool:)
A rich drink and a good substitute for cocoa or hot chocolate as a bed
time drink. Serve either hot or well chilled. Imperial measures are
the second set. 1/2 ts = US. 3/4 ts = Imperial.

Put peanut butter into a pan and add the water very gradually, stirring
steadily, until the two are thoroughly blended. Bring to the boil and
cook over a medium heat for around 10 minutes, stirring occasionally.
Add salt (and sugar if desired). Beat with an egg whisk or egg
beater just before serving. Serve 'piping hot' or 'ice cold'.
Brought to you from Ron's Plaice in Blackpool:)

(-: Keep-a-Cooking (0 0) Ron's-a-Looking :-)
Ron in Blackpool on the NW Coast of Ye Olde Merrie England !

MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Michael Loo to Dale Shipp <=-

This sounds like a decent combination of ingredients, but the quantities
are just all wrong. Six sandwiches with a total of 1/3 baked ham??

Plus, six times 1 tablespoon of sauerkraut is a lot less than 3/4 cup.

Title: Grilled Ham, Swiss, Sauerkraut
12 sl Cocktail rye bread
1/4 lb Swiss, shredded
3/4 c Drained sauerkraut, squeezed
1/3 lb Baked sliced ham

I just noticed upon re-reading this that small little cocktail rye
bread is called for. The slices are tiny so the amount of both
cheese and ham sounds about right. These are delicate little
appetizers and not a hearty lunch course. I do agree that there's
twice as much sauerkraut as would be tasty.



Cheers

Jim


... Like Gerald, Lord Sandwich, had...? Yes, a plate of Geralders please.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Michael Loo to Dale Shipp on 10-11-19 12:28 <=-

Replying mostly to let people know that I'll be away the next couple of
days, so no messages for a while... and the time I thought I had to do
some tonight was taken up by my sister calling me from MD instead...

kidney cavities toward the bottom of the back. They are generally
a by-product and get cooked along with the rest of the bird. The
flavor is sort of like tainted liver. I like it; ymmv.

I did not use to know that they were kidneys since they bear no physical resemblence to any other kidney I had ever seen. I believe that you are
the one who told me what they were. In any case, it has always been one
of my favored part of the chicken since I was a pre-teen, along with the oyster.

There was some discussion about that here near on a
quarter century ago. My father, whom subsequent bitter
experience tells me made up stuff whenever he didn't know
something (not unlike the rest of us, but I do resent it),
taught me they were ovaries, but in fact they are kidneys.

I quite like them as well... grabbing them when they show up in fried
chicken and such... ;)

My sister and I used to call them, along with the real
ovaries, assorted glands, and the stray lung piece,
"livery stuff" and shared them carefully, one piece for
you, one piece for me.

She had the right idea, too... :)

ttyl neb

... It's Ethnic Holiday X So Lets Make Ethnic Dish Y.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)