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Old August 27, 2016   #601
Worth1
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Originally Posted by efisakov View Post
Worth, is it turns to be sweet and sour kind of sauce?

I dont know but it is good salty sweet sour citrus hot fermented flavor.
but not too sweet nothing like the crappy sweet and sour stuff at the Chinese restaurant I hate so much.

Worth
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Old August 27, 2016   #602
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Cheap eaten'

Just buy one Worth, and it won't hurt too much if you eat it all.
Has to be cook n serve, the other stuff isnt as good.

Put it in a shallow bowl to maximize the skin, pour a little milk in when you eat it.

Yum
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Old August 27, 2016   #603
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Heck, I thought only perverts like me enjoyed the skin.

But milk ??



And yes, the 'instant' stuff blows.
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Old August 27, 2016   #604
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Heck, I thought only perverts like me enjoyed the skin.
You, me, and George Costanza
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Old August 27, 2016   #605
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Gravy skin fan here! It grosses my wife to the point she will leave the kitchen mumbling under her breath!
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Old August 27, 2016   #606
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Crispy fried chicken skin and fat for me.
My wife used to ask me what I did with the skin and fat.
I gave it to the dog.
Worth
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Old August 27, 2016   #607
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Crispy fried chicken skin and fat for me.
My wife used to ask me what I did with the skin and fat.
I gave it to the dog.
Worth
The crispy skin is the best part! I had a friend in younger days that would eat a whole fried chicken, including the soft parts of the bones. Knuckles, cartilage and such.
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Old August 27, 2016   #608
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I think crispy fried chicken skin should be a free bar treat like peanuts potato skins and popcorn.

My nephew would kill a deer and leave the ribs neck and back hanging in the tree.
My oldest brother and I would dry them out in the BBQ smoker with salt and pepper and chew on them during the late movie while everyone else was in bed.
Worth
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Old August 27, 2016   #609
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The crispiest of the turkey skin on the Thanksgiving day bird is always reserved for my dad. My husband (our official carver) has to sneak it to him since mom started watching everything he puts on his plate and yells at him if she thinks it's not good for him.
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Old August 27, 2016   #610
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Originally Posted by Worth1 View Post
I think crispy fried chicken skin should be a free bar treat like peanuts potato skins and popcorn.

My nephew would kill a deer and leave the ribs neck and back hanging in the tree.
My oldest brother and I would dry them out in the BBQ smoker with salt and pepper and chew on them during the late movie while everyone else was in bed.
Worth
My buddy and his kids would dry strips of deer on a wire stretched over the wood stove. Real jerky,nothing but the smoke from the leaking stove door. I'm blessed I grew up the way I did!
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Old August 27, 2016   #611
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Ohhh, yes, cooked pudding and cook it a bit longer than they say so it is r e a l thick, and puddin' skin , mmmm. Intense flavor.

I love turkey and chicken skin, so much, the first year I was too far away to get to Mom's Thanksgiving, I made a who;e turkey for me. I planned to freeze part of it, and realized, I could eat all the skin I wanted- all mine, mine mine!!!

Boy, was I so sick.

I froze all that turkey and couldn't even look at turkey for awhile.

Fried chicken skin is the best part! Saw a show, they made a really good looking BLT, but added fried chicken skin piece in there. Iron Chef America, I think. Man, the judges loved it.
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Old August 27, 2016   #612
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I used to get yelled at and scolded by Nancy when I got caught eating fried chicken skins.
Worth.
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Old August 28, 2016   #613
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Tonight!
It will be ground beef with a gravy made from a 5 beer roux and beef tallow on top of toast and fried taters.
Heart attack special.
Worth
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Old August 30, 2016   #614
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I was messing around and made something really good.

Too much squash this year and the only one I am still liking is called Rugosa Friulana Squash, from Baker's Creek- looks like a quite large, gone excessively warty pale yellow crookneck summer squash. They get biggish, maybe 8 to 10 long, but more slender.



I brought that one in, sliced it mostly into rounds. Had some left over pork steak juices ( microwave your pork steaks, they stay very juicy) left over, dropped them into the bowl and microwaved them until done. Used black pepper, some garlic powder, onion powder on both the porksteaks earlier and on the squash. When done, I added some- maybe 1/8 to 1/4 cup 1/2 & 1/2 and a piece of butter. Salted it then.

It was falling apart tender and so good- I could see using a stick blender making this a squash chowder soup, too.

Sometimes, just trying to use up stuff and use what is at hand turns out very good.
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Old August 30, 2016   #615
Worth1
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Originally Posted by imp View Post
I was messing around and made something really good.

Too much squash this year and the only one I am still liking is called Rugosa Friulana Squash, from Baker's Creek- looks like a quite large, gone excessively warty pale yellow crookneck summer squash. They get biggish, maybe 8 to 10 long, but more slender.



I brought that one in, sliced it mostly into rounds. Had some left over pork steak juices ( microwave your pork steaks, they stay very juicy) left over, dropped them into the bowl and microwaved them until done. Used black pepper, some garlic powder, onion powder on both the porksteaks earlier and on the squash. When done, I added some- maybe 1/8 to 1/4 cup 1/2 & 1/2 and a piece of butter. Salted it then.

It was falling apart tender and so good- I could see using a stick blender making this a squash chowder soup, too.

Sometimes, just trying to use up stuff and use what is at hand turns out very good.
Sometimes these meals can never be repeated.
Worth
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But of course I live in Texas and the dam things are huge.
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