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Old 11-22-2006, 01:52 PM   #31
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Pet peeve time. Bought my 20 lb frozen bird a week ago ... went to check today and the interior is still icey. Back to the cold water bath. But the pet peeve is that the giblets are disappearing as years go by. Last year I got heart and gizzards that had to have been from a chicken, and not a large one at that. This year I've found a neck, but nothing else. Half the time they're missing when I buy a chicken, and I haven't seen them in a Cornish game hen in years. Am I going to have to buy giblets separately next year if I want them? What gives?
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Old 11-22-2006, 04:32 PM   #32
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Like Claire, I usually defrost on the counter or in the sink - sometimes using water if necessary. Has anyone every heard (or still have) a thawmaster? That thing thaws meat very quickly. I use that alot, on the counter and in the fridge.
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Old 11-22-2006, 05:02 PM   #33
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Quote:
Originally Posted by Michelemarie
Like Claire, I usually defrost on the counter or in the sink - sometimes using water if necessary. Has anyone every heard (or still have) a thawmaster? That thing thaws meat very quickly. I use that alot, on the counter and in the fridge.
Is that the heavy duty aluminum plate that you put meat or other things on?

I use my two burner aluminum griddle to defrost and it works great.
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Old 11-22-2006, 05:15 PM   #34
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Andy M., I think it is the same - DH has a griddle that doubles as a meat defroster -it works just as good as my thawmaster and is bigger. That thing melts an ice cube in seconds!
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