Text 15341, 70 rader
Skriven 2007-05-13 14:52:13 av Carol Shenkenberger (3:800/201)
  Kommentar till text 15319 av JIM WELLER (1:123/140)
Ärende: Re: The bastids!
========================
*** Quoting JIM WELLER from a message to CAROL SHENKENBERGER ***

 CS> BTW, I take back that i don't like Chicken Breast.  There's one way I
 CS> love it.  Shredded and served raw with sauce.  Yummy!  Not for everyone
 CS> here I know but it's very good.

JW> Enjoy it while you can. The incidence of salmonella in the USA is
JW> horrendous. It would be too scary here.

I can imagine.  No, I'd not try that in the USA.  In fact, I'm squeamish on
trying it outside the better Japan places too.

 CS> I wonder if a google for 'raw chicken recipe japan' would show
 CS> something?   Might try that later today.

JW> Yep. That and "tori sashimi".

Tori Sashimi would be the trick.  I've had food called exactly that and yes,
delicious.

Confit, this seems what I have usable:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Duck Confit
 Categories: Main dish, Poultry, Duck
      Yield: 6 Servings
 
MMMMM-----------------TAMALES WORLD TOUR #WT1A23----------------------
      2    (5pound) ducks
      2 ts Salt
      2 tb Black peppercorns, cracked
      6 c  Rendered duck or pork fat
     12    Garlic cloves, peeled
     12    Fresh thyme sprigs
 
  Remove ducks' legs and breasts, saving remaining bones and wings for
  brown duck stock. Leaving bones and skin attached, chop breasts into
  halves. With a cleaver, remove tips of drumsticks to use in stock.
  
  Sprinkle all over with salt and pepper, and set aside at room
  temperature 45 minutes. Then place duck pieces in a Dutch oven with
  rendered fat, garlic and thyme. Cook over low heat, uncovered, 1 1/2
  to 2 hours. To test for doneness, pierce with a sharp fork. It should
  just fall off fork when shaken.
  
  Transfer duck pieces to a medium baking dish and add the fat. Let
  cool to room temperature, cover with plastic wrap, and refrigerate at
  least 24 hours or as long as 4 weeks. Before serving, lift duck
  pieces out of fat. Remove and discard skin and any excess fat by
  warming slightly on a rack in the oven. Serve duck hot or cold.
  
  Nutritional information per serving:  xx calories, xx gm protein, xxx
  mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
  fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
  of calories from fat.
  
  Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
  (dot) com (change characters as needed, this is to prevent bulk
  E-mailers from capturing my address), moderator of GT Cookbook and
  FringeNet Lowfat & Luscious echoes.  For breadmachine tips and mixes,
  visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
 
MMMMM
This looks like I could put duckfat with leftover duck bits and get a sort of
potted meat?
                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (3:800/201)