Text 23670, 81 rader
Skriven 2007-12-02 10:39:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Pink chooken
====================
On 12-01-07 JIM WELLER Scribbled to DAVE DRUM about Re: A tale of 3 

JW> JW>Supper was better. Roslind roasted up another of our farm
JW>chickens.

JW> DD> Well, it would be, wouldn't it?

JW>She roasted it to just medium but with a really crispy skin from
JW>turning up the heat at the end; the thighs still ran pink and the
JW>breast remained moist. That breast meat was far more flavourful
JW>unseasoned than commercial thighs doctored up to the best of my
JW>ability.

High heat and crispy skin removes the food kop's objection to medium 
rare poultry ... as the germs are on the surface (mostly).

I'm not a huge fan of undercooked chicken - not because of the danger of 
salmonella, but, because it is sometimes too chewy for me. There is a 
cusp in fixing chicken where it is perfectly cooked but not over done 
(and dry).

I can live with a little pink as long as there is not blood running when 
I get down to the bone.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sweet Potato & Spinach Salad
 Categories: Potatoes, Salads, Greens, Pork
      Yield: 4 servings
 
      2 lb Sweet potatoes; peeled, in
      1    " pcs
      3 tb Cider vinegar
      3 tb Dijon mustard
  1 1/2 tb Honey
      1 ts Mustard seed
    1/2 c  Extra virgin olive oil
           -Salt & fresh ground pepper
      4 oz Baby spinach, stemmed
      4 oz Smoked ham; in 1/2" cubes
 
  Cubes of sweet potato are steamed until tender, then tossed in a
  honey-mustard vinaigrette. Baby spinach and diced smoked ham complete
  this dish from Chronicle contributor Robin Davis.
  
  Steam the potatoes on a rack in a large pot of boiling water until
  tender. Let cool.
  
  Whisk together the vinegar, mustard and honey in a small bowl. Stir in
  the mustard seed. Gradually whisk in the oil until the mixture is
  completely emulsified. Season with salt and pepper.
  
  Toss the spinach with 2 tablespoons of the dressing. Arrange on a
  platter. Toss the potatoes and ham with the remaining dressing and
  arrange over the spinach.
  
  Serves 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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