Text 13520, 101 rader
Skriven 2007-03-27 20:00:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: CATFISH 190
===================
 Hi, Jim,

 JM> my Mom's letting me have mostly breast meat
 JM> now I realized I was the disposal unit

 JW> "Disposal unit".... I'm still chuckling over that.

 It doesn't bother me, I was happy to get some
 of the "best" part, but felt a bit guilty to
 be hogging it! Now I realize I was part of
 Jack Sprat's extended family, where everyone
 got what he liked, no one was deprived, and
 the platter was "licked clean"! I think I only
 got a portion of the breast meat, though,
 because I do remember nice chicken sandwiches
 for our school lunches.

 JW> But then some people do prefer breast meat. Do you, today?

 JM> I like just about everything on a chicken but
 JM> the gizzards, and I tolerate those.

 JW> I rather like the gizzards. I guess on a whole roast bird I prefer in
 JW> order: thighs, wings, neck, the giblets, then drumsticks with the
 JW> breast coming in last. But I do like breast meat too if it's not
 JW> overcooked. Like you said it's the only way chicken salad sandwiches
 JW> the next day.
 JM> Boneless thigh meat is even better, but less often on offer.

 JW> I find bone-in thighs on special quite often. And boning them is quite
 JW> easy. (The bones are saved for soup so they are not wasted.)

 I don't find them on special that often,
 though if I were ambitious, leg quarters come
 in cheap. I would have to deal with the drums
 and some back parts. The back parts make decent
 soup, and I even have a favored recipe for
 drums, but for that sort of planning I need
 more freezer space. When I find bone-in
 thighs on special, anyway, there are enough
 ways I like to use them I don't think to bone
 them for other uses.

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

      Title: Braised Chicken Drumsticks
 Categories: Chicken, Chinese
      Yield: 6 servings

      1 ea Leek or small onion
      6 ea Chicken drumsticks
      4 ea Slices ginger
      3 T  Wine (45 mL)
      5 T  Soy sauce (60 mL)
    1/2 t  Sugar (2 mL)
      1 t  Black peppercorns (5 mL)
      2 T  Sesame oil (30 mL)

  Cut leek into 3-inch (7-cm) lengths (if using onion, slice). Put
  drumsticks in pan of water and boil 10 minutes. Discard water. Add
  leek, ginger, wine, soy sauce, sugar and peppercorns and simmer over
  low heat for 25 minutes. Add sesame oil before removing from heat.
  Allow chicken to soak in juices until served.

  Notes from Joan: this can be at least doubled without much problem.
  You want the legs to be pretty close together in the pan, or the
  flavoring simmer sauce won't cover them adequately; I sometimes have
  added back a little of the first-boiling water. If you chill them in
  sauce in the refrigerator, the sauce will set into a tasty jelly,
  which makes them messier to eat, but tastes nice. Remember napkins.

  From "Mrs. Ma's Favorite Chinese Recipes", by Nancy Chih Ma. Typed and
  recommended by Joan MacDiarmid.

MMMMM
  You know, I think of these as picnic snacks,
  in the sort of picnic where a bunch of people
  go out to a wildish (or parkish) place to relax
  and have fun in the open air. The food is simple
  because it isn't the main point. Some of my nicest
  memories are of simple picnics Mom arranged on
  a local mountain's park, just egg salad sandwiches,
  potato chips, canned soft drinks and maybe
  something as fancy as her good potato salad.

  I made a plate of these drumsticks to take on a
  picnic, along with a few other dishes like
  German potato salad and a cucumber salad I like
  and invited a few undergrad girls to go picking
  strawberries. We had a wonderful time, though
  I shouldn't have included the bottle of white wine
  (they might have been underage in this state).

  Maybe the girls will be inspired to make fancy
  picnics for later dates or family, at least.

  Joan MacDiarmid

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