Text 11385, 67 rader
Skriven 2007-02-05 18:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: ELECTRIFYING 11
=======================
 ML> For me pine needles, er, rosemary, have a few very limited
 ML> places in cuisine. Many including yourself like it with poultry.
 RH> Actually, I use it more in cooking with beef. (G)

Speaking of pine needles, sorbets and infused oils of pine
are fashionable now in certain avant-garde culinary circles
(see below on my attitude toward them).

 ML> I tolerate it with beef, but with broiled or roasted beef I
 ML> prefer the simplest treatment, a rub of garlic over the surface
 ML> if anything. With slow-cooked, I like thyme and perhaps marjoram
 ML> or savory.
 RH> I'll do onions and garlic most of the time, do some of the other
 RH> spices from time to time as the whim hits me.

I'm pretty consistent in my use of herbs and spices, tolerating
or perhaps even enjoying it when others use them in contexts
that I'm not familiar with (such as the tarragon in Carol's
mushroom-artichoke soup yesterday), but not willing to be caught
dead using them that way myself.

 RH> AZ sunsets are the prettiest, followed by Hawaiian ones. (G)

I still reserve the right to use the term awful in both your
and the standard colloquial contexts. I also reserve the right
to use the term wonderful in truly awful contexts as well.

I think this one would be awful, as in wonderfully horrible:

------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Orange Chicken
Categories: Chicken Citrus Main dish Poultry
  Servings:  2

      1 ea Whole Large Chicken Breast *      1/2 c  Cooked Rice
    1/4 t  Finely Shredded Orange Peel         1 x  Dash Ground Cinnamon
    1/2 c  Orange Juice                    1 1/2 t  Cornstarch
      2 T  Broken Walnut Meats                 2 x  Cucumber Roses (Opt.)

  *  Chicken Breast should be skinned and boned.

  Halve chicken breast lengthwise.  Place one portion, boned side up,
  between two pieces of clear plastic wrap.  Working from the center to the
  edges, pound lightly with a meat mallet, forming a rectangle about
  1/8-inch thick.  Remove plastic wrap.  Sprinkle chicken with salt to
  taste.  Repeat with the remaining portion of chicken.  In a small bowl
  stir together cooked rice, shredded orang peel, and ground cinnamon.
  Spoon half of the rice orange peel mixture atop one chicken breast
  portion, spreading it to within 1/4-inch of the edges.  Fold in sides,
  roll up jelly-roll style, starting with one end.  Repeat with the
  remaining rice-orange peel mixture and chicken portion.  Place chicken
  rolls, seam side down, in a shallow baking dish.  Cover with vented clear
  plastic wrap.  Micro-cook the chicken rolls, covered, on 50% power for 7
  to 8 minutes or till chicken is tender, rotating dish a half-turn after 4
  minutes.  Transfer chicken rolls to a serving platter.  For orange sauce,
  in a 1-cup measure stir together orange juice and cornstarch.  Micro-cook,
  uncovered, on 100% power for 1 1/2 to 2 minutes or till mixture is
  thickened and bubbly, stirring every 20 seconds.  Stir in broken walnut
  meats.  Spoon the orange sauce atop the chicken rolls on the serving
  platter.  Garnish with cucumber roses, if desired.

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