tag:blogger.com,1999:blog-21976303.post6540658420490404089..comments2024-03-24T05:22:27.179-04:00Comments on Orthonomics: Ask Orthonomics: Reader Seeks More tips on Lowering Pesach CostsOrthonomicshttp://www.blogger.com/profile/07892074485262548496noreply@blogger.comBlogger39125tag:blogger.com,1999:blog-21976303.post-85304105789453591462010-05-09T15:37:06.157-04:002010-05-09T15:37:06.157-04:00Any man who chooses to be a ‘rabbi’ (‘true teacher...Any man who chooses to be a ‘rabbi’ (‘true teacher’ of Torah) or a ‘dayan’ (‘judge’), or a ‘mekubal’ (‘kabbalist’) should be doing so Voluntarily. Out of his pure love for Hashem and the Torah. And his Ahavat Yisrael. <br /><br />If he refuses to do community work voluntarily, and wants and accepts payment for everything he does, such a man should not be leading a community. He should get a job and earn a living. He can collect milk bottles or clean the windows. That is what is called ‘earning a living’. <br /><br />Torah is learned, studied and taught: out of Love. Voluntarily. But the ‘rabbis’ have turned the Torah into their ‘Profession’, from which they earn money. <br /><br />We are commanded in the Shema to:<br />‘LOVE Hashem, your G-d, WITH ALL YOUR HEART, and with all your soul and with all your might.’ <br /><br />‘VE’AHAVTA et Hashem Elokecha BECHOL LEVAVECHA uvechol nafshecha uvechol meodecha.’ (Devarim, Vaethanan, 6:4-5)<br /><br />Is the ordinary man or woman PAID to pray to Hashem, or to say some words of Torah? No. Has veshalom! But the rabbis are. These men can give ‘lovely’ shiurim that they have rehearsed. But they would not give a shiur without being paid for it.<br /><br />The true hachamim and rabbis of old, all actually worked at proper jobs and professions. <br /><br />Wake up! Even a little child could have worked this out. These salaried men can never truly stand for the Torah, because in a case of conflict between a correct course of action according to the Torah, and the rabbi or rav’s pocket – his pocket and position will always prevail.<br /><br />Pirkei Avot: (2:2) <br />“Raban Gamliel beno shel Rabi Yehuda HaNassi omer: yafeh talmud Torah im derech eretz, sheyegiat shenaihem mashkachat avon. Vechol Torah she’ein imah melacha sofa betailah ve’goreret avon. Vechol haoskim im hatzibbur yiheyu imahem leShem Shamayim……”<br /><br />“Rabban Gamliel, the son of Rabi Yehuda HaNassi, said: It is good to combine Torah study with a worldly occupation, for working at them both drives sin from the mind. All Torah without an occupation will in the end fail and lead to sin. And let all who work for the community do so for the sake of Heaven………”Eliyahoo William Dweknoreply@blogger.comtag:blogger.com,1999:blog-21976303.post-85803831336922114382010-05-09T15:35:05.584-04:002010-05-09T15:35:05.584-04:00When ‘dayanim’, ‘rabbis’ and false ‘mekubalim’ use...When ‘dayanim’, ‘rabbis’ and false ‘mekubalim’ use the Torah for their own power and commercial profit, this behaviour is abhorrent. <br /><br />No other ‘rabbi’ will ever act against another ‘rabbi’ - even when he knows his colleague is clearly desecrating the Torah. Each rabbi is only worried about losing his own position.<br /><br />Therefore, the ‘rabbi’, ‘dayyan’ or false ‘mekubal’ (‘kabbalist’) will never effect justice. And he will never truly stand for the Torah or the Honour of Hashem. His pocket will always prevail. <br /><br />The Torah must never be used for commercial gain and profit. Amm israel can only be lead by those who have the necessary love and respect of Hashem and the Torah.Eliyahoo William Dweknoreply@blogger.comtag:blogger.com,1999:blog-21976303.post-86754011281152566782009-05-10T08:22:00.000-04:002009-05-10T08:22:00.000-04:00I find that kids who you normally don't find to be...I find that kids who you normally don't find to be fussy about what they eat, pull long faces when foods aren't seasoned the way they are used to. The same can be true for some adults, and, with Pesach and Chol HaMoed guests, you will find some who will leave your table hungry because they have just picked at the food. <br /><br />I agree that the Heimische pre-packaged pancake and waffle brands that are KLP are pretty awful. They have a metallic aftertaste. It is easy to mix up the dry ingredients yourself, and have enough on hand for the various days. In the past when I did use the KLP mixes, I would always have some leftover, which I then mixed in with the regular Kosher brand. None of it went to waste in my house. <br /><br />I use a lot of ketchup over Pesach for french fries, etc. Since I have some left over at the end of yom tov, I generally just add some to any pasta sauce I am making, and any cholent or stew. I don't think that the KLP ketchups are that different from the usual heimische brands. <br /><br />Every year, I think that Pesach should never be that much of an issue since we can use any root vegetable out there, and things that grow above the ground like cabbage, peppers and tomatoes. By the third day is when I get a bit tired of the limited choices.Chananoreply@blogger.comtag:blogger.com,1999:blog-21976303.post-15378341072812831082009-04-06T17:11:00.000-04:002009-04-06T17:11:00.000-04:00This year I only bought 1 lb of hand shmurer matza...<I>This year I only bought 1 lb of hand shmurer matzah. If machine shmurer is good enough for R. Solevechick its good enough for me. If a guest MUST have shmurer matzah past the seder, let them bring their own. ENOUGH MADNESS.</I><BR/><BR/>I suppose it depends. At our (by 'our', I mean the extended family since we almost always have them together) sedarim, we provide all sort of things -<BR/><BR/>* Matzah - we have various kinds. Regular cheap matzah, of course, a whole bunch of it. For my parents and my brother and I, Breur machine shemura matzah. For various other people, hand shmurah (my wife got it for about $20 a box this year, 4 boxes). One brother-in-law likes Shatzer matzah, so he gets a box or two of that. My other brother-in-law sometimes prefers a different brand that he finds elsewhere.<BR/><BR/>Karpas - all sorts, radish, potato, greens, parsley, etc. I usually try all of them (hiddur mitzvah :-)<BR/><BR/>Maror - we have lots, chunks of horseradish, ground horseradish, romaine, and perhaps a few others that people like.<BR/><BR/>Charoset - at least 2 kinds, the traditional nuts and wine kind, and my mother sometimes makes a date-based one that is very tasty.<BR/><BR/>Wine - many different kinds. Sometimes my father will treat us to a "fancy" bottle of expensive stuff ($35+). We have red and white, with alcohol levels that vary from 5% to 14.5%, plus grape juice. Some moscato for those that want sweet white, zinfandel, etc, and some real reds (Cabernet, Merlow, Shiraz, etc) for those who like those. Most of us drink cheaper wine, and we aren't crazy makpid on finishing the entire cup.<BR/><BR/>MarkAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-21976303.post-12067453143712406882009-04-06T10:51:00.000-04:002009-04-06T10:51:00.000-04:00Let me explain the logic of trading hard cheese fo...Let me explain the logic of trading hard cheese for meat: <BR/>1. There is a tradition to not serve roasted meat or chicken at the seder. No one in my family will eat boiled meat or chicken. It seems like a total waste to buy expensive meat that people won't enjoy. <BR/>2. I like the taste of dairy.<BR/>3. The hard cheese was $6.00 a pound (good sale). Every chunk of meat at the store cost more than $6.00 a pound.<BR/>4. Dessert is an integral part of my simchat yom tov. Dairy cakes and desserts taste so much better and are usually cheaper to make than pareve ones. <BR/>4. It sounds like you are playing the game of the old peanut butter commercial, "Ounce for ounce, Skippy has more protein." One pound of meat usually feeds a lot less people than one pound of cheese used as a flavoring. A little bit of hard cheese goes a long way especially when you consider that it is being combined with $2.00 a pound cottage cheese. Yes, meat can be used as a flavoring agent, but people are far more likely to expect to eat a chunk of meat than a chunk of cheese as a main dish.Response to abovenoreply@blogger.comtag:blogger.com,1999:blog-21976303.post-76427695391229457032009-04-05T15:53:00.000-04:002009-04-05T15:53:00.000-04:00I don't understand the logic of trading hard chees...I don't understand the logic of trading hard cheese for meat. Meat is so fundamental to simchat yom tov and in the fillet form is CHEAPER than cheese ounce per ounce. <BR/><BR/>Another myth is that ground turkey or chicken is less costly. Wrong, they have more fat than beef and therefore less cost. Even chicken is on par if not more costly than beef ounce per ounce when you consider waste and fat.<BR/><BR/>The trick to keeping meat costs down is to just eat a little less of it.<BR/><BR/>This year I only bought 1 lb of hand shmurer matzah. If machine shmurer is good enough for R. Solevechick its good enough for me. If a guest MUST have shmurer matzah past the seder, let them bring their own. ENOUGH MADNESS.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21976303.post-89453220750162684662009-04-02T13:49:00.000-04:002009-04-02T13:49:00.000-04:00"gvinah levana" is closer to "creme fraiche" or In..."gvinah levana" is closer to "creme fraiche" or Indian panir - sort of like a smooth cottage cheese.<BR/><BR/>You can save a lot of money (at least here in Israel) by buying your own chickens. I have learned to bone them - so I have chicken parts and use the carcass for soup.<BR/><BR/>The charm of Pesach for me is the return to fresh, simply cooked foods. I pass by almost all the new KLP packaged goods - just like I try to avoid them during the year.<BR/><BR/>Don't forget soup - it's usually still not so warm that soup is not appreciated.<BR/><BR/>I agree with Ezzie that people buy and prepare WAY too much food for just a week.Ben-Davidnoreply@blogger.comtag:blogger.com,1999:blog-21976303.post-20928543176908850062009-04-01T02:16:00.000-04:002009-04-01T02:16:00.000-04:00Tamiri: fresh cilantro is an herb, coriander is a ...Tamiri: fresh cilantro is an herb, coriander is a spice that is ground. (Coriander are the seeds, cilantro are the leaves of the plant). Same plant, different parts, different tastes.<BR/><BR/>I agree, we have to keep in perspective that this is one week.<BR/><BR/>One thing that will help with my food bill is that I spent drastically less the week before (this week) finishing up the chametz. <BR/><BR/>For the week I've spent 87 shekel and i plan on spending max 100 shekel on shabbat. I normally spend about 600 per week.Unknownhttps://www.blogger.com/profile/13561977534718251278noreply@blogger.comtag:blogger.com,1999:blog-21976303.post-67801074749474471552009-04-01T01:37:00.000-04:002009-04-01T01:37:00.000-04:00Anonymous said... I miss flavor so much during Pes...Anonymous said... <BR/>I miss flavor so much during Pesach. My family does not use any spices during Pesach that are not certified as kasher l'pesach, and the lack of spices makes me understand why the spice trade was so lucrative. Herbs, onions, and garlic just don't quite replace them. I want my cumin, nutmeg, and coriander. I also so miss soy sauce (chametz), toasted sesame oil (can't find), and mustard seeds (kitniyot). I think it is hard for people who eat Eastern European-style food year round to appreciate the loss of flavor that hits when having to cook with just salt, pepper, bad vinegar, sugar,lemon, and herbs. I know that I am spoiled the rest of the year being able to get all the things that I do. But I still wish there were more spices to buy.<BR/><BR/>March 31, 2009 1:32 PM<BR/>Coriander: buy fresh. It's also called cilantro and looks like parsley.<BR/>Bad vinegar: what's wrong with Heinz?<BR/>Nutmeg: buy one and grate yourself if you can't find KFP ground<BR/><BR/>I pride myself in very flavorful food prep and can't say that one week without soy sauce, toasted sesame oil and mustard seeds make that much of a diff. I also have a pile of KFP spices!Tamirinoreply@blogger.comtag:blogger.com,1999:blog-21976303.post-24771048498224203142009-04-01T01:25:00.000-04:002009-04-01T01:25:00.000-04:00When I plan my menus, I take a list of all the thi...When I plan my menus, I take a list of all the things that don't require a special klp hechscher and base my menu on those things. The only "extras" I buy are a bottle of catsup, a jar of mayo, 2 bottles of oil, matzo and matzo meal, a box of chocolate candies, and potato starch. Otherwise, it's all raw ingredients. Last year I spent about 25% over my usual weekly budget. This year I'm striving for 0%!alpidarkomamahttps://www.blogger.com/profile/14442064474304918715noreply@blogger.comtag:blogger.com,1999:blog-21976303.post-15770763737128477622009-04-01T00:40:00.000-04:002009-04-01T00:40:00.000-04:00Yes, I think your 'lemon cheese' is basically pane...Yes, I think your 'lemon cheese' is basically paneer (the Indian fresh cheese). If you simmer the milk first, add lemon juice, and simmer for another few minutes, then drain in cheesecloth for a while (an hour or so), you get ricotta. Make sure to use whole milk for either one.GilaBnoreply@blogger.comtag:blogger.com,1999:blog-21976303.post-10378961631833779742009-04-01T00:03:00.000-04:002009-04-01T00:03:00.000-04:00We use fresh spices (you can get them from the sto...We use fresh spices (you can get them from the store), then I make up either olive oil with garlic and spices to be added to other food or cook a generic "mix" with sauteed onions, garlic, and spice, hot peppers and fruit (or any combination that you want). <BR/>For cheese last year we started making our own. You can make lemon cheese with just lemon juice and milk. It is a soft cheese (think goat cheese) and very inexpensive to make. 1 gallon of milk makes 1 lb of cheese (more or less). You can add dill and other spices to it as well. <BR/><BR/>I stopped buying any tomato KLP products except katsup.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21976303.post-63526892207887763902009-03-31T22:24:00.000-04:002009-03-31T22:24:00.000-04:00My Shoprite store in NJ had some nice deals on a f...My Shoprite store in NJ had some nice deals on a few items. Friendship sour cream is $0.99 and cottage cheese is $1.49 per 16 oz carton; if you have coupons for these they are an even better deal. Shoprite brand cream cheese bars are $0.88 this week. SR brand cranberry sauce is $0.89 per can. For all of these items, make sure to look for the OU-P on the package, since there are non-kosher for passover versions of these products as well. They also have Kedem apple juice for $1.49 per 64 oz bottle, which is the best price I've seen around here for that. If you have the coupon from the circular, you can get a free 5-lb package of Yehuda or Osem matza when you spend $50 (before coupons). They are also running a promotion for a free frozen kosher turkey or turkey breast if you spend $300. Even if you don't spend that much, kosher turkeys are $1.19 per lb & turkey breast $1.89 per lb. That's the lowest price I usually see for frozen kosher turkey.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21976303.post-84851261261947811692009-03-31T21:20:00.000-04:002009-03-31T21:20:00.000-04:00SA - Mark, sour cream can be found in almost any I...<I>SA - Mark, sour cream can be found in almost any Israeli dairy case; it's called simply "shamenet" as opposed to "shamenet metuka" ( cream as opposed to "sweet cream")</I><BR/><BR/>Ahhh yes, I can't believe I forgot shamenet. But it still isn't exactly the same as sour cream. US sour cream is just so creamy and smooth - when you spoon it, it forms a pointed peak. Shamenet - when you spoon it, it forms a "break". But they are very similar.<BR/><BR/><I>Israeli dairy rocks. I don't know how Americans get along without it.</I><BR/><BR/>I don't quite get along without it :-(<BR/><BR/>MarkAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-21976303.post-19695160820440364062009-03-31T15:41:00.000-04:002009-03-31T15:41:00.000-04:00Mark, sour cream can be found in almost any Israel...Mark, sour cream can be found in almost any Israeli dairy case; it's called simply "shamenet" as opposed to "shamenet metuka" ( cream as opposed to "sweet cream")<BR/><BR/><BR/>Israeli dairy rocks. I don't know how Americans get along without it.Unknownhttps://www.blogger.com/profile/13561977534718251278noreply@blogger.comtag:blogger.com,1999:blog-21976303.post-71047029352191593242009-03-31T15:17:00.000-04:002009-03-31T15:17:00.000-04:00ProfK - Rachel--I think that gevina levana equates...<I>ProfK - Rachel--I think that gevina levana equates to farmers cheese here in the states.</I><BR/><BR/>Gvina Levana is *NOT* anything like farmer cheese. It is much closer to sour cream, but usually has less fat than sour cream does. It cannot be found among the common US dairy brands, just like sour cream cannot be found among the common Israeli dairy brands.<BR/><BR/>The dairy product that I miss most of all from Israel is the wonderful and extremely tasty 9% cottage cheese. That is the best cottage cheese I have ever tasted in my life. That is also not found among the common dairy brands here in the USA.<BR/><BR/>MarkAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-21976303.post-29019678436634800682009-03-31T14:26:00.000-04:002009-03-31T14:26:00.000-04:00Commentator Abbi is correct about spices. I belie...Commentator Abbi is correct about spices. I believe that even in the ground version, spices like black pepper and cinnamon are ok to use. One of the easiest way to prepare vegetables is to roast them in the oven, especially with the baby peppers that do not even have to be cut.<BR/><BR/>the comment before that is interesting. My son seemed to be contemplating the chumra of only eating hand shmura matza for Pesach. Basically, I told him that I will not prepare foods for taht. I intend to use the standard machine matza for all my gebrokts recipes. At $11 to $20 a pound, there is no way I am buying hand shmura mataza to be used for all 8 days.Ariella's bloghttps://www.blogger.com/profile/09409352047101582583noreply@blogger.comtag:blogger.com,1999:blog-21976303.post-44186171416076781092009-03-31T13:58:00.000-04:002009-03-31T13:58:00.000-04:00Anon 1:32 Pereg Spices are OUP imported from Israe...Anon 1:32 Pereg Spices are OUP imported from Israel: http://www.pereg-spices.com/Catalog_12.html<BR/><BR/>You can order online and probably get it by pesach.<BR/><BR/>Here's the OU list of kosher l'pesach spices.<BR/>http://oukosher.org/index.php/passover/products/C354/<BR/><BR/>Although honestly, if you're that attached to spices, get a cheap spice grinder and toast and spice your own. It's really not a big deal. There's no need to get all wistful about all the seasonings you'll miss. And it's good to expand your taste buds a bit. <BR/><BR/>I don't cook "Eastern European" and Pesach has never been a problem for me. <BR/><BR/>This spice grinder can be yours for 15 dollars. http://www.amazon.com/Ceramic-Spice-Grinder-adjustable-coarsness/dp/B0010WG43E/ref=sr_1_23?ie=UTF8&s=kitchen&qid=1238522012&sr=1-23<BR/><BR/>I've never heard of whole spices needing a hechsher. <BR/><BR/>Soy sauce is full of salt, so it's probably good to take a break for a week anyway.Commenter Abbihttps://www.blogger.com/profile/07753256568022159103noreply@blogger.comtag:blogger.com,1999:blog-21976303.post-40742866140676694342009-03-31T13:45:00.000-04:002009-03-31T13:45:00.000-04:00SL, I would be very interested in a follow up to t...SL, I would be very interested in a follow up to the question from Pesach Stinks. What if one person in the family is concerned about the budget but the other has gotten talked into keeping expensive chumras? (We resolved this when the other spouse finally got more realistic about expenses, otherwise would still be in that exact situation.)Anon819noreply@blogger.comtag:blogger.com,1999:blog-21976303.post-81643457697091028832009-03-31T13:32:00.000-04:002009-03-31T13:32:00.000-04:00I miss flavor so much during Pesach. My family do...I miss flavor so much during Pesach. My family does not use any spices during Pesach that are not certified as kasher l'pesach, and the lack of spices makes me understand why the spice trade was so lucrative. Herbs, onions, and garlic just don't quite replace them. I want my cumin, nutmeg, and coriander. I also so miss soy sauce (chametz), toasted sesame oil (can't find), and mustard seeds (kitniyot). I think it is hard for people who eat Eastern European-style food year round to appreciate the loss of flavor that hits when having to cook with just salt, pepper, bad vinegar, sugar,lemon, and herbs. I know that I am spoiled the rest of the year being able to get all the things that I do. But I still wish there were more spices to buy.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21976303.post-47649810251464618362009-03-31T12:30:00.000-04:002009-03-31T12:30:00.000-04:00Oh, for salads, I really like health slaw (like co...Oh, for salads, I really like health slaw (like coleslaw but no mayo.) You just thinly slice cucumbers, peppers, red onions and add a coleslaw bag. i think the dressing is red wine vinegar (the heinz brand is KLP and oost about 1.50) and sugar (KLP as well. I like C & H). Add some salt and pepper.<BR/><BR/>I also use balsamic vinegar a lot. It is a little pricy, but a little goes a long way, and it makes everything really tasty. You can cook meats with it, or mix it with oil and sugar to make super yummy dressings.Selenahttps://www.blogger.com/profile/01131171115871320579noreply@blogger.comtag:blogger.com,1999:blog-21976303.post-5060238620173721922009-03-31T12:27:00.000-04:002009-03-31T12:27:00.000-04:00There are a few dishes I always make during Pesach...There are a few dishes I always make during Pesach that are delicious and not expensive:<BR/><BR/>1. Mazto/meat pies. Layered with mashed potatos and/or spinich and the meat layers have eggs and mazto meal added. 1 lb of meat will feed easily a table of 8 people (assuming you have side dishes, which of course everyone has :) ).<BR/><BR/>2. Sweet and Sour Chicken. I cut the chicken breast into small pieces and coat each with egg and salt then dip into potato starch. Deep fry (I usually just use the olive oil, but you could use some other pesach oil). Then I add 2 onions, 3-4 peppers (green, red, yellow) a few carrots thinly sliced, and a can of pineapple (if I have it, or a fresh pineapple cut up, whatever is cheaper). Add a jar of duck sauce (the season brand that they sell at Target near me is KLP all year long). Sometimes I serve it with quninoa, if I want to be fancy. It tastes delicious and only takes 1 lb of chicken. Can use boneless thighs if you have them also. <BR/><BR/>We served the sweet and sour chicken for a lunch during the last days and it was a big hit, and I had left overs, even after having 8 people at the meal!Selenahttps://www.blogger.com/profile/01131171115871320579noreply@blogger.comtag:blogger.com,1999:blog-21976303.post-57487951626559762222009-03-31T10:33:00.000-04:002009-03-31T10:33:00.000-04:00Sorry to sidetrack, but here is the link to the en...Sorry to sidetrack, but here is the link to the entire Baltimore presentation, including materials and videos:<BR/><BR/>http://commitment.activustech.com/index.html<BR/><BR/>Of interest to the group is the Mesila Baltimore projectAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-21976303.post-88809024630252017852009-03-31T04:47:00.000-04:002009-03-31T04:47:00.000-04:00On flavoring: When in doubt, olive oil, salt and l...On flavoring: When in doubt, olive oil, salt and lemon makes everything taste great: chicken, vegetables, salad, potatoes (maybe minus the lemon, but with could be interesting), sweet potatoes ( better with honey or silan rather than lemon, but again could be interesting ) roasted eggplant and zuchinni, roasted tomatoes, fresh tomatoes with basil garlic, roasted butternut squash with almonds, roasted brussels sprouts (these are truly a treat and i really recommend them. They're a whole new way to enjoy a boring vegetable.) roasted beets with walnuts. <BR/><BR/>(roasted veggie tip: your oven neeeds to be HIGH and don't crowd the pan, otherwise you end up with stewed vegetables, which is nice too, but not when you want roasted) <BR/><BR/>A good meat roast only needs wine, garlic and maybe rosemary. If you're potting it, canned tomatoes or tomatoe paste is nice too.<BR/><BR/>I agree with the poster above: simple and fresh is the way to go. The packaged stuff just isn't necessary.Commenter Abbihttps://www.blogger.com/profile/07753256568022159103noreply@blogger.comtag:blogger.com,1999:blog-21976303.post-25856361448879429112009-03-31T01:07:00.000-04:002009-03-31T01:07:00.000-04:00Gila B: Even if the caking agent is a problem it's...Gila B: Even if the caking agent is a problem it's batel b'shishim. R' Ovadia Yosef said any spices are fine. And most spices I've seen here don't have anything except spices. <BR/><BR/>On the need to keep eating Turkey if you buy it: It's worth googling how to take apart a turkey and if your family enjoys it, maybe even getting a pair of pesach poultry shears. <BR/><BR/>If you take it apart and freeze the parts, you can make all different kinds of dishes during and after pesach: turkey shnitzel from the sliced up breast or just roasted with some sauce in the oven (on or off the bone)- very tasty and you can cook it for less time and end up with a juicer breast then if you leave the bird whole; <BR/><BR/>roast the thighs or if you're very adventerous, debone the thighs, bread them and fry or bake them and your family will think they're eating breaded veal chops! (we get deboned thighs here; they're called turkey shwarma.) On oven frying: a light spray of cooking spray makes them brown and crispy. Otherwise- adding a tablespoon of oil to the eggs and coating the pan with oil and turning them once after putting them in the pan also makes them brown and crispy.<BR/><BR/>You can make soup from the legs and the wings (even better if you have the neck but i think they take that off in the states)- just as tasty as chicken soup.Commenter Abbihttps://www.blogger.com/profile/07753256568022159103noreply@blogger.com