Text 14358, 87 rader
Skriven 2007-04-20 22:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: turkey things 391
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 ML>Real pastrami is from brisket, as is the tastiest and
 ML>best-textured corned beef. Not health food, by any stretch.
 DD> Have you ever known me to eat "health food" because it is "good for 
 DD> you"?

No, quite the contrary; rather, go thou and do likewise and
search high and sober for real pastrami.

 ML>Eww. Good turkey pastrami is not only an oxymoron, it's a
 ML>double oxymoron.
 DD> Oh, I realise that turkey "pastrami" ain't really pastrami. But, if it
 DD> is well tarted up - it ain't bad. Even if it is touted as low fat and 
 DD> healthy.  Bv)= Enough real mayo can remove that "healthy" tag pretty 
 DD> quickly.

Enough real mayo can remove any claim to goodness, too. I never
understood why otherwise sensible diners felt that turning a
sandwich into a vehicle for stale eggs and oil was a good idea.

 DD> Yeah. Well, Uncle Adolph used to sponsor Wagnerian pursuits for 
 DD> musicians back in the 30s and 40s. 

Actually, Uncle Adolf really liked Beethoven as well, but nobody
fusses about that, perhaps because Beethoven is too good to ban,
whereas Wagner is doubtful.

 ML> JW> And I've had turkey "ham" that although it wasn't totally hammy
 ML> JW> was a nice way to treat turkey.
 ML>Turkey ham would be okay if they called it what it is - cured smoked
 ML>turkey thigh meat.
 DD> But, they do. In the 4 point "legal eyestrain" font below the 144
 DD> point  "second coming" HAM. You are not meant to read all the small
 DD> type.  Remember - "The large print giveth. The small print taketh
 DD> away." 

What if you get a shaved pound at the deli counter? No small
type there.

 -=> Dave Drum said to Ian Hoare <=-

 DD> Rather like - "Isn't there any other part of the matzo you can eat?"
 DD> --  Marilyn Monroe

Interesting that quote, which may be apocryphal, but I hope
it isn't. When people read that they tend to think, what a
dumb blonde, but if it were

 Hypot> "Isn't there any other part of the matzo you can eat?"
 Hypot> --  Dorothy Parker

they would think, what a clever brunette.

CHICKEN THIGHS WITH CREOLE MUSTARD-ORANGE SAUCE
cat: main, Creole
servings: 2

4 sm skinless boneless chicken thighs (12 oz)
1 1/2 Tb olive oil
3/4 c orange juice
3/4 c canned low-salt chicken broth
1/4 c Creole or whole-grain Dijon mustard
1 Tb honey
1 ts hot pepper sauce

At Brigtsen's in New Orleans, chef Frank Brigtsen makes a
version of this dish with duck, accompanied by corn bread
and pickled onions. Offer those sides as well as some green
beans, then finish with pecan pie. This recipe can be prepared
in 45 min or less.

Sprinkle chicken on both sides with salt and pepper. Heat
oil in heavy medium skillet over medium-high heat. Add
chicken and sauté until brown, about 6 min per side. Add
orange juice and broth to skillet. Simmer until chicken
is cooked through, about 5 min. Transfer chicken to plate.
Add mustard, honey and pepper sauce to skillet. Increase
heat and boil until sauce thickens enough to coat spoon,
whisking occasionally, about 7 min. Return chicken to
skillet. Simmer until heated through, about 1 min.
Transfer chicken to plates; top with sauce and serve.

Serves 2, can be doubled.

Bon Appétit
September 1998
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