I just Nordictracked to the entire T-REX album

[John Kuthe]

and no one but me cares.

John Kuthe, RN

[Bryan Simmons]

On Thursday, June 22, 2023 at 10:01:10 AM UTC-5, John Kuthe wrote:
>
I know that dinosaurs are extinct, but it would be nice if
you were killed and eaten by a large, carnivorous animal.

>
> and no one but me cares.
>

Some of us would care if you were killed and eaten by a
large, carnivorous animal. Some of us would be glad.
>
> John Kuthe, RN

--Bryan

[John Kuthe]

Bryan, YOU ARE EVIL! :-(

John Kuthe, RN

[Hank Rogers]

Maybe, but he loves you very much.

[cshenk]

John Kuthe wrote:

> and no one but me cares.
>
> John Kuthe, RN

Actually I am glad you keep healthy with exercise.

I made a dish that is close to your baked garlic potatoes, earlier in
the week.

4 smallish russet potatoes, washed but not peeled. Sliced thin
4 garlic cloves, minced
1/4 cup milk
3oz cheese, cubed
3tb butter in slivers
Bread crumbs, with parsley, black pepper and oregano
Optional: 3oz Turkey Kielbasa (50cents worth of a sale item)

Put slices of potato at an angle with (if using) cheap sausage every
3rd one, and top with garlic, cheese, butter then pour milk and add
spiced bread crumbs. Bke covered at 350 for 20 minutes then uncover to
crisp topping for 7-10 more minutes.

For us, it made 6 servings (2 servings were rewarmed in the microwave,
2 got repurposed to a warm soup wth added vegetable broth and flour).

[cshenk]

John has issues but Bryan's are far worse. GM is just as sick as Bryan.

[Bruce]

On Fri, 23 Jun 2023 19:09:02 +0000, "cshenk"
<csh...@virginia-beach.net> wrote:

>Hank Rogers wrote:
>
>> John Kuthe wrote:

>> > On Thursday, June 22, 2023 at 5:06:31 PM UTC-5, Bryan Simmons
>> > wrote:
>> > > On Thursday, June 22, 2023 at 10:01:10 AM UTC-5, John Kuthe

>> > > wrote:
>> > > >
>> > > I know that dinosaurs are extinct, but it would be nice if
>> > > you were killed and eaten by a large, carnivorous animal.
>> > > >
>> > > > and no one but me cares.
>> > > >
>> > > Some of us would care if you were killed and eaten by a
>> > > large, carnivorous animal. Some of us would be glad.
>> > > >
>> > > > John Kuthe, RN
>> > >
>> > > --Bryan
>> >
>> > Bryan, YOU ARE EVIL! :-(
>> >
>> > John Kuthe, RN
>> >
>>
>> Maybe, but he loves you very much.
>
>John has issues but Bryan's are far worse. GM is just as sick as Bryan.

Amen.

[Michael Trew]

On 6/23/2023 3:06 PM, cshenk wrote:
>
> I made a dish that is close to your baked garlic potatoes, earlier in
> the week.
>
> 4 smallish russet potatoes, washed but not peeled. Sliced thin
> 4 garlic cloves, minced
> 1/4 cup milk
> 3oz cheese, cubed
> 3tb butter in slivers
> Bread crumbs, with parsley, black pepper and oregano
> Optional: 3oz Turkey Kielbasa (50cents worth of a sale item)
>
> Put slices of potato at an angle with (if using) cheap sausage every
> 3rd one, and top with garlic, cheese, butter then pour milk and add
> spiced bread crumbs. Bke covered at 350 for 20 minutes then uncover to
> crisp topping for 7-10 more minutes.
>
> For us, it made 6 servings (2 servings were rewarmed in the microwave,
> 2 got repurposed to a warm soup wth added vegetable broth and flour).

I got reamed out for buying turkey Kielbasa, but otherwise, that sounds
like my kind of meal; although I usually make it without cheese.

[GM]

For some reason poultry - based sausage, etc. is revolting to me...

IIRC Steve here mentioned that the "low sodium" version of Spam contains poultry, and yep:

"SPAM Lite, 12-Ounce Can Ingredients

'PORK WITH HAM, MECHANICALLY SEPARATED CHICKEN, WATER, SALT, MODIFIED POTATO STARCH, SUGAR,
SODIUM PHOSPHATES, POTASSIUM CHLORIDE, SODIUM ASCORBATE, SODIUM NITRITE..."

So it's regular Spam for me now... just now got two cans in my Squallmart grocery delivery, lol...

--
GM

[John Kuthe]

YUM! :-)

John Kuthe, RN

[dsi1]

On Thursday, June 22, 2023 at 5:01:10 AM UTC-10, John Kuthe wrote:
> and no one but me cares.
>
> John Kuthe, RN

Oddly enough, Marc Bolan had an after-school TV show for the kids back in the old days. No one cares except me though.

https://www.youtube.com/watch?v=OAgUU0yRRlM

[Cindy Hamilton]

As well you should have. Although you probably don't have enough
Poles or other Eastern Europeans to have access to good
kielbasa anyhow.

--
Cindy Hamilton

[Hank Rogers]

dsi1 wrote:
> On Thursday, June 22, 2023 at 5:01:10 AM UTC-10, John Kuthe wrote:
>> and no one but me cares.
>>
>> John Kuthe, RN
>
> Oddly enough, Marc Bolan had an after-school TV show for the kids back in the old days. No one cares except me though.
>

Tojo, did Marc whack off for the kids in those old days on da
rock? Did they have commercials with Marc crowing about his
glabrous nads?

Maybe he helped yoose sell a few hearing aides.

[Bryan Simmons]

I'm sure that you would love licking Carol's ASSHOLE after she'd
passed the concoction. True, it's not Nepalese curry, but it does
have plenty of garlic. Once her husband dies, you can take over
his ass licking role. Imagine feeling useful!
>
> John Kuthe, RN

--Bryan

[GM]

EEEW...!!!

🫥

--
GM

[Bryan Simmons]

Thank you. I *had* thought of Bolan's death as kind of
tragic. Now, I feel that it was for the best.

**********
As they crawled along the old stream bed, Winter scanned
the path ahead before turning around and singing to Ann
adoringly, “Girl, I'm just a Jeepster for your luh-uh-uh-ove,”
and looked ahead for a moment before returning her
attention to Ian.
.
Ann's gaze was fixed on Winter, and she didn't catch Ian's
silently mouthed words, “I'm gonna suck you.”
**********

--Bryan

[dsi1]

Is there anybody that you don't want to die?

[Bruce]

On Sat, 24 Jun 2023 15:44:28 -0700 (PDT), dsi1
<dsi...@hawaiiantel.net> wrote:

>On Saturday, June 24, 2023 at 12:37:58 PM UTC-10, Bryan Simmons wrote:
>> On Saturday, June 24, 2023 at 3:20:00 PM UTC-5, dsi1 wrote:
>> > On Thursday, June 22, 2023 at 5:01:10 AM UTC-10, John Kuthe wrote:
>> > > and no one but me cares.
>> > >
>> > > John Kuthe, RN
>> > Oddly enough, Marc Bolan had an after-school TV show for the kids back in the old days. No one cares except me though.
>> >
>> > https://www.youtube.com/watch?v=OAgUU0yRRlM
>> >
>> Thank you. I *had* thought of Bolan's death as kind of
>> tragic. Now, I feel that it was for the best.
>>

>> --Bryan
>
>Is there anybody that you don't want to die?

lol

[Michael Trew]

I don't know about that. Kielbasa, pierogis, and sauerkraut are pretty
popular around here... perhaps not as much with people my age, but it's
certainly a Pittsburgh thing. Lots of Poles settled around here. I
usually don't source it out, which is a shame.

I just wanted to try the turkey version... no, not as good, but not
horrible.

[Bryan Simmons]

"No, not as good, but not horrible" describes everything that
is made with turkey that is supposed to be made with pork
or beef.

--Bryan

[Ed P]

On 6/25/2023 3:45 PM, Michael Trew wrote:

>>> I got reamed out for buying turkey Kielbasa,
>>
>> As well you should have.  Although you probably don't have enough
>> Poles or other Eastern Europeans to have access to good
>> kielbasa anyhow.
>
> I don't know about that.  Kielbasa, pierogis, and sauerkraut are pretty
> popular around here... perhaps not as much with people my age, but it's
> certainly a Pittsburgh thing.  Lots of Poles settled around here.  I
> usually don't source it out, which is a shame.
>
> I just wanted to try the turkey version... no, not as good, but not
> horrible.

I'd pass on it. Had some turkey sausage once and did not care for them.

Some years back though, we had a turkey and neither of us cares for the
legs. Added it to pork for about 25% of the meat and it made a good
sausage. Used the same spice mix we always used for Italian sausage.

[Cindy Hamilton]

So, what kind of kielbasa do you buy?

I favor this:

https://www.kowality.com/product-p/2.htm

Not a big fan of fresh kielbasa (or brats, for that matter).

--
Cindy Hamilton

[Dave Smith]

On 2023-06-25 4:58 p.m., Ed P wrote:
> On 6/25/2023 3:45 PM, Michael Trew wrote:

>
> I'd pass on it. Had some turkey sausage once and did not care for them.

I can understand that.

>
> Some years back though, we had a turkey and neither of us cares for the
> legs.  Added it to pork for about 25% of the meat and it made a good
> sausage.  Used the same spice mix we always used for Italian sausage.

I can understand the turkey leg being good in the sausage mix. What I
have trouble with is people not liking the dark turkey meat. My wife and
I both prefer the dark meat. My son prefers white. My oldest brother's
entire family prefer dark meat. It sure made things awkward when we had
them her for Christmas. We were used to most people wanting white meat.

[Cindy Hamilton]

My husband likes dark meat. I like white meat. He was in heaven when
he realized he got both drumsticks all to himself. He was used to
fighting his brothers for them.

--
Cindy Hamilton

[Bruce]

On Mon, 26 Jun 2023 09:50:23 GMT, Cindy Hamilton
<hami...@invalid.com> wrote:

>On 2023-06-25, Dave Smith <adavid...@sympatico.ca> wrote:
>> On 2023-06-25 4:58 p.m., Ed P wrote:
>>> On 6/25/2023 3:45 PM, Michael Trew wrote:
>>
>>> I'd pass on it. Had some turkey sausage once and did not care for them.
>>
>> I can understand that.
>>>
>>> Some years back though, we had a turkey and neither of us cares for the
>>> legs.  Added it to pork for about 25% of the meat and it made a good
>>> sausage.  Used the same spice mix we always used for Italian sausage.
>>
>> I can understand the turkey leg being good in the sausage mix. What I
>> have trouble with is people not liking the dark turkey meat. My wife and
>> I both prefer the dark meat. My son prefers white. My oldest brother's
>> entire family prefer dark meat. It sure made things awkward when we had
>> them her for Christmas. We were used to most people wanting white meat.
>
>My husband likes dark meat.

<https://www.youtube.com/watch?v=M1j1249CEvA>

[Gary]

On 6/25/2023 4:27 PM, Bryan Simmons wrote:

> Michael Trew wrote:
>> I just wanted to try the turkey version... no, not as good, but not
>> horrible.
>>
> "No, not as good, but not horrible" describes everything that
> is made with turkey that is supposed to be made with pork
> or beef.

I agree with that, Bryan.
You'll never see ground turkey on my grocery lists.

[Dave Smith]

The worst Christmas turkey dinner we had was when we invited my oldest
brother and his family. My brother, his wife, one of his sons, their
daughter in law and two children all wanted dark meat. My wife and I
both prefer dark meat. I have never seen that many dark meat eaters
together like that.

[Michael Trew]

Most people do, including my family. Fine by me; the dark meat has more
flavor... especially if someone overcooks the bird.

[Michael Trew]

Honestly, just the grocery store brand. I'd like to try fresh some
time; I think the local butcher carries it. Brats are getting too close
to hot dogs for me; I won't touch those things.

[Bryan Simmons]

Bratwursts aren't hot dogs. I wouldn't buy the pre-cooked
things called bratwurst, but the fresh ones are great grilled.
Splurge on a pack of these Cajun seasoned ones, and
grill them over wood, or at least charcoal. They are a bit
pricey, but they're delicious.
https://johnsonville.com/products/hot-n-spicy/
I remember the first time that I tried them. We had gone
to Memphis the weekend of Katrina to go to the Brooks
art museum. The day we were checking out of our hotel,
folks were arriving from New Orleans. We bought the
brats at a little grocery store in a small town in the
Bootheel, then met a bunch of family at an off grid place
where we used to camp. I cooked them over shagbark
hickory bark on a gravel bar.

I'm not a huge fan of Johnsonville's regular brats. They
seem saltier than they should be, but those Cajun ones
are something else.

--Bryan

[%]

In article <e83c3cb4-60e2-4a62...@googlegroups.com>, bryang...@gmail.com says...

> Bratwursts aren't hot dogs.
>

> --Bryan
>
>
https://imgur.com/a/uRXFVZ5 Chips.

[Cindy Hamilton]

Brats are basically giant breakfast sausages (spiced slightly
differently). Same thing for fresh kielbasa, which is what you
picture seems to show you using. I don't see why you'd eat
fresh kielbasa but not brats.

--
Cindy Hamilton

[dsi1]

The Japanese love dark meat too. Chicken thighs are the chicken of choice in Japan and Hawaii. I can't say if the Japanese eat the drumstick parts of the chicken nor can I say if they even eat turkey. My guess is that most people there don't have an oven big enough to fit an American style turkey.

[Bruce]

On Mon, 26 Jun 2023 08:49:27 -0400, Gary <g.ma...@att.net> wrote:

>On 6/25/2023 4:27 PM, Bryan Simmons wrote:
>
>> Michael Trew wrote:
>>> I just wanted to try the turkey version... no, not as good, but not
>>> horrible.
>>>
>> "No, not as good, but not horrible" describes everything that
>> is made with turkey that is supposed to be made with pork
>> or beef.
>
>I agree with that, Bryan.

Phew, you just escaped a death wish.

[Michael Trew]

I like the flat parts of the wings, but for me, the drumsticks are
basically scrap meat; they go right into the stock pot with the scraps
to make tasty broth. If I roast a whole chicken, Sophia likes to eat at
least one of the drumsticks, however.

I am not familiar with Japanese ovens, admittedly, but I have a
mid-century oven, which is a lot smaller than the US norm today. I
wouldn't want one of those modern 30" wide ranges with a full oven; it
seems like a lot of wasted space to heat. My old oven can fit a 20
pound turkey in a roaster if you put the rack lower in the oven; no
issue. Alternatively, it holds 4 pies at once or up to 6 round 8" cake
pans. How much more could one need to bake at once?

[Bruce]

On Tue, 27 Jun 2023 15:32:39 -0400, Michael Trew
<michae...@att.net> wrote:

>On 6/26/2023 3:06 PM, dsi1 wrote:
>> On Monday, June 26, 2023 at 5:13:59 AM UTC-10, Michael Trew wrote:
>>> Honestly, just the grocery store brand. I'd like to try fresh some
>>> time; I think the local butcher carries it. Brats are getting too
>>> close to hot dogs for me; I won't touch those things.
>>
>> The Japanese love dark meat too. Chicken thighs are the chicken of
>> choice in Japan and Hawaii. I can't say if the Japanese eat the
>> drumstick parts of the chicken nor can I say if they even eat turkey.
>> My guess is that most people there don't have an oven big enough to
>> fit an American style turkey.
>
>I like the flat parts of the wings, but for me, the drumsticks are
>basically scrap meat; they go right into the stock pot with the scraps
>to make tasty broth.

Do you have to boil it long to cook the ammonia out?

[dsi1]

I think a lot Japanese homes won't have an oven at all. Oddly enough, they probably will have a small broiler, which they use to cook fish. My air fryer works great as a Japanese fish broiler.
My feeling is that the flat part of the wings are popular over here too. When I go to the chicken wing bar at Safeway, the wings will have been picked through for the flats. If you come late for the party, there's only the drumstick parts left. Well, that's my informal survey anyway.

[Cindy Hamilton]

On 2023-06-27, Michael Trew <michae...@att.net> wrote:
> On 6/26/2023 3:06 PM, dsi1 wrote:
>> On Monday, June 26, 2023 at 5:13:59 AM UTC-10, Michael Trew wrote:
>>> Honestly, just the grocery store brand. I'd like to try fresh some
>>> time; I think the local butcher carries it. Brats are getting too
>>> close to hot dogs for me; I won't touch those things.
>>
>> The Japanese love dark meat too. Chicken thighs are the chicken of
>> choice in Japan and Hawaii. I can't say if the Japanese eat the
>> drumstick parts of the chicken nor can I say if they even eat turkey.
>> My guess is that most people there don't have an oven big enough to
>> fit an American style turkey.
>
> I like the flat parts of the wings, but for me, the drumsticks are
> basically scrap meat; they go right into the stock pot with the scraps
> to make tasty broth. If I roast a whole chicken, Sophia likes to eat at
> least one of the drumsticks, however.
>
> I am not familiar with Japanese ovens, admittedly, but I have a
> mid-century oven, which is a lot smaller than the US norm today. I
> wouldn't want one of those modern 30" wide ranges with a full oven; it
> seems like a lot of wasted space to heat.

Any waste heat relieves the furnace of some work. I don't bake
in the summer, and the "windows open" season is so short here that
it's not worth worrying about.

> My old oven can fit a 20
> pound turkey in a roaster if you put the rack lower in the oven; no
> issue. Alternatively, it holds 4 pies at once or up to 6 round 8" cake
> pans. How much more could one need to bake at once?

Two pizzas side-by-side on a 12 X 18" pizza stone, with room
around it for heat to circulate. At 550 F.

My gas grill is larger than your oven. I most commonly heat
about half of it and use the unheated side for holding cooked
food.

--
Cindy Hamilton

[Leonard Blaisdell]

On 2023-06-26, Michael Trew <michae...@att.net> wrote:

> Honestly, just the grocery store brand. I'd like to try fresh some
> time; I think the local butcher carries it. Brats are getting too close
> to hot dogs for me; I won't touch those things.

My SIL now lives in Wisconsin with a bunch of the family who emigrated
from Nevada in a complicated series of maneuvers.
She told me that she can't find good Polish sausage in Wisconsin. It's all
brats, brats, brats!
I don't think she's looking hard enough. Maybe, she's looking for Polish
sausage and ignoring the kielbasa.

[Leonard Blaisdell]

On 2023-06-26, dsi1 <dsi...@hawaiiantel.net> wrote:

> The Japanese love dark meat too. Chicken thighs are the chicken of choice in Japan and Hawaii. I can't say if the Japanese eat the drumstick parts of the chicken nor can I say if they even eat turkey. My guess is that most people there don't have an oven big enough to fit an American style turkey.

Break 'em down! My stove won't fit a cow either. ;)

[dsi1]

The Japanese don't eat turkey, at least I've never heard anything about that. Come to think of it, Americans don't really eat turkey except on Thanksgiving. A lot of people eat turkey mostly as a symbolic gesture.
My niece is a very capable gal. She raised a turkey and then cooked it up. That turkey was so big, it wouldn't fit in their oven. It had to be cut in half to fit. I feel sorry for that big burd but peoples gots to eat.

https://photos.app.goo.gl/9jxWZkBWZvgdtFjV8
https://photos.app.goo.gl/FYRZVM5akV9xkyZG7

[jmcquown]

Good bratwurst is nothing like pulverized hot dogs. It's sausage. I
bought some brats to grill this weekend. By all accounts it won't be
raining so I'll fire up the grill. I also bought a cabbage. Grilled
cabbage wedges are quite nice. Brush with a little oil, season with
S&P. The cabbage wedges carmelize nicely and taste slightly sweet.

Jill

[jmcquown]

On 6/23/2023 3:06 PM, cshenk wrote:

> John Kuthe wrote:
>
>> and no one but me cares.
>>
>> John Kuthe, RN
>

> Actually I am glad you keep healthy with exercise.
>
No, he's right. No one cares that he listened to T-Rex while pretending
to exercise.

> I made a dish that is close to your baked garlic potatoes, earlier in
> the week.
>

He hasn't mentioned making those potatoes in years, Carol.

> 4 smallish russet potatoes, washed but not peeled. Sliced thin
> 4 garlic cloves, minced
> 1/4 cup milk
> 3oz cheese, cubed
> 3tb butter in slivers
> Bread crumbs, with parsley, black pepper and oregano
> Optional: 3oz Turkey Kielbasa (50cents worth of a sale item)
>

So, you made potatoes au gratin with a lot of garlic. Woo hoo! If it
wasn't gruyere cheese it wasn't even close to what he used to brag about.

Jill

[Bruce]

But they don't gots to eat poor dead animals.

[Bruce]

On Wed, 28 Jun 2023 17:38:11 -0400, jmcquown <j_mc...@comcast.net>
wrote:

>On 6/23/2023 3:06 PM, cshenk wrote:
>> John Kuthe wrote:
>>
>>> and no one but me cares.
>>>
>>> John Kuthe, RN
>>
>> Actually I am glad you keep healthy with exercise.
>>
>No, he's right. No one cares that he listened to T-Rex while pretending
>to exercise.

As long as people are replying, taking the bait so to speak, he'll
continue posting

[dsi1]

In the future, we won't be eating poor dead animals. That's fairly obvious.

https://www.youtube.com/watch?v=5clmktdQx-c&

[Hank Rogers]

LOL It sure don't take much to set your majesty off.

[Bruce]

On Wed, 28 Jun 2023 14:54:44 -0700 (PDT), dsi1

That would be good.

[Dave Smith]

Bratwurst seems to be a contentious issue. There is a local butcher who
makes prize winning sausages. I once made the mistake of asking him for
Bratwurst. I was shocked by his reaction. Excuse the hell out of me for
likin Bratwurst but it seemed to have been an insult to even ask him
about them.

[Michael Trew]

On 6/27/2023 5:16 PM, Cindy Hamilton wrote:
> On 2023-06-27, Michael Trew<michae...@att.net> wrote:
>>
>> I am not familiar with Japanese ovens, admittedly, but I have a
>> mid-century oven, which is a lot smaller than the US norm today. I
>> wouldn't want one of those modern 30" wide ranges with a full oven; it
>> seems like a lot of wasted space to heat.
>
> Any waste heat relieves the furnace of some work. I don't bake
> in the summer, and the "windows open" season is so short here that
> it's not worth worrying about.

The difference being, that I still use my oven in the summer. It's the
same case here during the heating season. On the worst bitter cold
mornings, I've been known to light the oven and stand with the door open
for several minutes, while deciding what to make... yes, sometimes it's
just toast under the broiler, while I warm up, and add some heat to the
kitchen.

>> My old oven can fit a 20
>> pound turkey in a roaster if you put the rack lower in the oven; no
>> issue. Alternatively, it holds 4 pies at once or up to 6 round 8" cake
>> pans. How much more could one need to bake at once?
>
> Two pizzas side-by-side on a 12 X 18" pizza stone, with room
> around it for heat to circulate. At 550 F.

Well, I don't have a pizza stone that large, but if I did, I could just
fit it in. The inside diameter of my oven rack is roughly 18.5" deep by
16.5" wide. There are two baking racks at different levels, as most
ovens have. The thermostat stops at 550, also.

[Michael Trew]

Maybe I've never had "good bratwurst", but the ones I've seen look all
too much like hot dogs. I also have cabbage in the fridge, but alas, no
grill. I usually make it into a soup, but more frequently it's fried up
in butter/onions and tossed with pasta to make Haluski.

[Cindy Hamilton]

There are a couple of kinds of bratwurst:

https://www.kroger.com/p/boar-s-head-natural-casing-cooked-bratwurst/0004242124680

https://www.target.com/p/johnsonville-original-bratwurst-19oz-5ct/-/A-14898621?

I'm sure most people here are assuming the second type. I've had both
types. The first type doesn't taste anything like a hot dog, although
its texture is similar.

Cabbage is also tasty roasted in the oven.

https://www.seriouseats.com/easy-roasted-cabbage`

I favor Savoy cabbage for roasting or grilling. Its somewhat more open
structure helps heat penetrate the wedge.

--
Cindy Hamilton

[cshenk]

John Kuthe wrote:

> On Friday, June 23, 2023 at 2:06:22 PM UTC-5, cshenk wrote:
> > John Kuthe wrote:
> >
> > > and no one but me cares.
> > >
> > > John Kuthe, RN
> > Actually I am glad you keep healthy with exercise.
> >

> > I made a dish that is close to your baked garlic potatoes, earlier
> > in the week.
> >

> > 4 smallish russet potatoes, washed but not peeled. Sliced thin
> > 4 garlic cloves, minced
> > 1/4 cup milk
> > 3oz cheese, cubed
> > 3tb butter in slivers
> > Bread crumbs, with parsley, black pepper and oregano
> > Optional: 3oz Turkey Kielbasa (50cents worth of a sale item)
> >

> > Put slices of potato at an angle with (if using) cheap sausage
> > every 3rd one, and top with garlic, cheese, butter then pour milk
> > and add spiced bread crumbs. Bke covered at 350 for 20 minutes then
> > uncover to crisp topping for 7-10 more minutes.
> >
> > For us, it made 6 servings (2 servings were rewarmed in the
> > microwave, 2 got repurposed to a warm soup wth added vegetable
> > broth and flour).
>
> YUM! :-)
>
> John Kuthe, RN

Glad you liked it!

[cshenk]

The Japanese like drumsticks too. Correct on oven size. As a result,
little market for Turkey there.