Subj : Today in History - 1928
To   : All
From : Dave Drum
Date : Wed Sep 28 2022 04:49:00

28 September 1928 - BACTERIA FINALLY, AND ACCIDENTALLY, MEET THEIR MATCH:
On his return from vacation, Scottish biologist Alexander Fleming finds 
a staphylococci culture has been sullied by a mold that is destroying 
the bacteria. With this accidental discovery, Fleming has found 
penicillin, an antibiotic that will change the world and save countless 
lives.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jewish Penicillin - My Grandma's Chicken Soup
 Categories: Soups, Poultry, Vegetables, Herbs
      Yield: 1 Huge batch
 
      6    (to 9) chicken leg quarters
      3 lg Onions; ends cut off, peeled
      1 c  Carrots; peeled, cut up
      1 lg Parsnip, peeled, trimmed
      4    Ribs celery; washed, trimmed
    1/2 bn Fresh dill; washed well *
    1/2 bn Fresh parsley; washed well *
      2 ts Salt
      2 tb Powdered chicken bouillon **
 
  * Wash both the dill and parsley in a large bowl or sink
  at least 3 times with cold water. You can let it soak
  for a few minutes which will help any grit to fall off.
  There's nothing worse than grit in chicken soup so do a
  good job. I like to use kitchen string and I tied the
  dill and parsley together in a tight bundle. I cook it
  that way and then it's easy to take it out when the soup
  is done. -- The Balaboosta
  
  ** 2 TB GFS/Minor's Chicken Base and (if you have it)
  some white miso paste. -- UDD
  
  Use a big pot that has a lid. If you don't have a lid,
  you can use foil when you need it.
  
  Rinse the chicken, pull off any unnecessary fat that
  the butcher left on to weigh it down.
  
  Put the rinsed chicken pieces in the bottom of the pot.
  
  Add COLD water to cover the chicken and then some.
  
  Toss in the 2 teaspoons of salt.
  
  Heat on high until it begins to boil.
  
  Turn the heat down some and stand there with it. A foamy
  scum will start to float. Use a slotted spoon to remove
  it. Repeat this until you don't see any more coming up.
  Now cover the pot and turn the heat to low so that it
  continues to simmer for 1 1/2 hrs. You'll know your
  chicken is done when all you have to do is touch the
  skin with your spoon and the skin breaks.
  
  Now you can remove the chicken into a bowl pouring back
  into the pot any soup that escaped. Cover the bowl of
  chicken and set aside.
  
  Now, using a hand held fine sieve (strainer) scoop
  through the liquid to remove any chicken pieces or
  debris that might have broken away during the long boil.
  
  This is when you will stir in the two tablespoons of
  powdered chicken bouillon.
  
  Gently put in the onions, carrots, parsnip, celery, and
  bundled dill/parsley.
  
  Bring back to a boil, cover, lower the heat to low to
  keep it simmering for another 1 to 1.5 hrs.
  
  I like to then take out the greens and drain the liquid
  back into the pot.
  
  Let it cool down for a while and then put it in the
  fridge. You can turn the pot lid upside down to help it
  fit.
  
  Tomorrow you will skim the fat, heat, and serve.
  
  You can warm the cooked chicken right in the soup as you
  reheat it. Some people like chicken IN their soup. We
  like to eat the chicken separately and we make little
  egg noodles (pick your favorite) to serve in the bowl
  of soup.
  
  That's it. That's all there is to it.
  
  If you make this soup for people you care for and for
  the right reasons they will be able to taste the love
  with every spoonful.
  
  UDD NOTES: Not *my* Grandma. But it's a nice recipe -
  even if I generally leave off the parsnip. I do add in,
  when the soup is heating to be served - some noodles.
  Usually spaghetti/linguine/fettucini or if I am feeling
  particularly fey - bucatini (pasta straw w/hollow core)
  
  From: http://jewishpenicillin.blogspot.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... A critic is a man who knows the way, but can't drive the car.
--- MultiMail/Win v0.52
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.