Text 10857, 84 rader
Skriven 2007-01-22 13:18:58 av Ruth Haffly (1:396/45.28)
     Kommentar till en text av MICHAEL LOO
Ärende: ELECTRIFYING 915
========================
Hi Michael,

 RH> tasting item vs one each of several things.  Easier to compare apples
 RH> to apples than apples to oranges, peaches and pears for instance.

 ML> But if you compare Baldwins, Pink Ladys, Galas, Fujis, Golden
 ML> Delicious, and Staymans all at once, you start getting into
 ML> fuzzy territory.


Tasting no more than 4 at a time should be a requirement for most people
with most foods.  Any much over that and most palates do go into
overload, which, in this case would be appalling.

 RH> That is true.  You would need to take good notes (or have a good
 RH> memory) as you went along, ensuring that the palate was cleansed
 RH> between tastings as well.

 ML> I think the best palate cleanser would be water ever so slightly
 ML> touched with vinegar and salt. Fat chance that would ever happen.


Most likely not.


 ML> Sauteed onions and mushrooms? No fair. Then give me two burger
 ML> patties, no rice, egg, or gravy, and sauteed onions and mushrooms.
 RH> And I'll stick with my choice above, but throw in a bit of bell pepper
 RH> and garlic.

 ML> Hah. I see your bell pepper and garlic and raise you
 ML> cumin and hot paprika.


Since I seem to be going the way I cook Italian sausage, I'll throw a
bit of oregano and basil into mine and sub tomato sauce for the brown
gravy.


 ML>       Title: Oven Crispy Chicken
 ML>       4 lg Chicken thighs
 ML>   Bake 400 for 1 hour.  Do not turn chicken.
 RH> An hour at 400? I usually bake mine for less time and at a lower
 RH> temperature.

 ML> Talk to the chefs in question. I think it speaks to
 ML> "large" and "thighs," both implying a longer cooking
 ML> time. Myself might do 350 for 40 or something, but then
 ML> I like chicken on the rare side.


We like it done, not to the point of dryness, and generally white meat.
The other night I mixed a bit of white pepper, sage, garlic & onion
powders in with some home made bread crumbs, rinsed a couple of chickem
breast halves & coated them with that. It went into a 425 oven for half
an hour (they were big pieces), came out nice & tender & juicy. Next
time I might spritz the top with a bit of olive oil but otherwise, they
were probably the best we've had in a while.  Usually I do chicken at
about 350 for 40-45 minutes but was baking something else that needed a
hot oven (It got a few more minutes than called for since I used a
slightly cooler oven but came out nice & crunchy.) at the same time.

 ML> MMMMM----- Recipe via Meal-Master (tm) v8.05

 ML>       Title: Kummelweck Rolls
 ML>  Categories: Breads
 ML>       Yield: 48 Servings


Looks good to me but I've not had anything like that since probably our
last trip to western NY back in the summer of 2000.  Hopefully we'll
correct that situation this coming summer. (G)


---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... If you think you are confused now, wait until I explain it!

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 * Origin: Sew! That's My Point (1:396/45.28)