snip
Split pea soup for lunch todayOK, so I got inspired. It was a cold, grey, rainy day here. I didn't have straight split peas, but I had a bag of use-in-a-pinch manischevitz split pea soup. I...
snip the rest of good-looking recipe
Here's a write-up from www.asiafood.org about chopping a chicken for recipes like this: -aem
Crockpot and yogurtWhy do I whip it? Well, it makes it thinner and easier to work with, rather than in a more jello-like state that it is in when it comes out of...
"Chopping a raw chicken Chinese style
"This requires a strong and steady arm, good aim, a sharp, heavy chopper and, equally important, a sturdy wooden chopping board.
"It is not merely a matter of jointing the bird, as each joint is also cut through the bone into mouth-sized pieces. First bend the wings and legs away from the body and with a sharp knife detach where they join the body. Do not divide wings at middle joint or thigh from drumstick. Lay them flat on the board and chop each wing into 3 pieces, each leg and thigh into 5, using decisive strokes. Cut on either side of the joints, not through them. Separate breast from back. Divide breast down the middle and chop each half into 3 pieces. It is a good idea to wipe the cut ends of the bone with a wad of damp paper towels to remove any splinters.
"Except for the succulent little 'oysters' of dark meat, the bony back does not yield serving pieces but, together with the neck, it can be used for stock. Freeze these portions until you have at least a kilogram, then make chicken stock ...."
