Be sure to update us about how it works out.Don't know... she might.
Not "juice" but "juicer" - it steams fruits/vegetables in an upper pan/steamer basket releasing their juice which is caught in a lower pan and then drained off. Otherwise it's boil the fruits and then run them through a strainer lined with cheesecloth. It can be a messy, laborious, process. This thing is supposed to extract the juices and leave all the skin/pulp behind. The juice is also pasteurized when it comes out. I'd never heard of this until she asked for it. One of her friends who produces jelly to sell told her about it - we've tried her product and it's very good (so's my wife's but it's not as clear/clean). Looks like I'll find out all about them now.
I’ve done Turkey soup after thanksgiving a couple times. It’s a longer cook, but pretty easy and very tolerant of variations. And if you don’t like egg noodles, use noodles you do like. Thin spaghetti noodles are pretty typical. Or I think spiral would be good.I'm going to try this next. Not usually an egg noodle fan tho, will see,
My oldest grandson is not much of a fan of beef or pork. There are *very* few dishes he'll eat with either (tacos, spaghetti sauce w/meat, pork chops, and that's about it) so you can imagine my surprise when one night at the dinner table he announced he'd tried Chicken Fried Steak and thought it was quite good. I responded with "You *do* know that's not chicken, right?" Nope... he had no idea! He thought it was chicken because it was called "Chicken Fried." I had to explain the name came from the prep - that it's battered and fried like you would batter and fry chicken but it's a piece of beef. It took me, grandma, and his mom to convince him I was telling the truth and that the chicken version of that is called "Chicken Fried Chicken." So... add another beef dish to his limited group.Last year around my birthday (mid Feb), I posted here about wanting to celebrate with some homemade cast iron skillet fried chicken. I was pretty happy with the results - there’s room for tinkering but it was pretty nice.
This year, I’m thinking I wanna try making chicken-fried steak!
I forgot to ask... did you make authentic white chicken gravy with some of the frying oil and bits stuck to the pan? If not... do it again and make the gravy. Serve it with plain (just salt and pepper) mashed russet potatoes, yellow corn (on the cob if you can get it up there), and black eyed peas (purple hull will work as a substitute). Also make homemade biscuits - no canned - but if you have to go with store bought get Pillsbury Grands in the frozen section. Put the gravy on the potatoes and biscuits. You'll thank me.I was sincerely hoping you’d chime in on this