Text 2861, 92 rader
Skriven 2006-07-05 15:40:54 av Carol Shenkenberger (6:757/1)
   Kommentar till text 2852 av Dale Shipp (1:261/1466.0)
Ärende: Re: T. Chicken Rex
==========================
*** Quoting Dale Shipp from a message to Carol Shenkenberger ***

 CS> We did just that this morning for breakfast.  30 seconds is 
 CS> about right on the one we borrowed for the experiment.  We 

DS>    I might have guessed something like that.   We've never cooked squi
DS>    nor are we likely to -- but I recalled a statement of Stephen in
DS>    which he posted the rule of 2 or 20, i.e. cook for less than 2
DS>    minutes or more than 20.  The first time I had squid was on a navy
DS>    base in California.   They were rubber bands.  The next time I had
DS>    squid was probably more than 20 years later, so you can tell what
DS>    impression that first batch had on me.   The more recent versions I
DS>    have had were pretty good, coated and deep fried.

Being one of the cheapest meats here, I am pretty good with squid and looking
always for new ideas.  'Pressed squid' works well to keep the flavor in yet
avoid deep frying.

Overcooked squid is awful stuff.  Done right, it is 'al dente'.  It was also
the only thing i could think of to try out a Foreman grill on <g>.  My cookery
doenst have any other boneless meat types that would be flat enough and the
reports here show boneless seems pretty much mandated for that type off
cooking device.

BTW, somewhere you said getting the seafood smell out from the foreman gril was
harder but i didnt notice anything there that was harder.

 CS> also tried the samwich maker and the results were almost
 CS> as good.  

DS>   It is an appliance with some similarity to the George.

Yes.  I guess it has some other uses for me too.  The interest value for both
types was pressed meat cookery.  I might be able to make a small portion of
chicken in the 'tobacco chicken' butter style in the samwich maker but cant
see how to do that on the slanted foreman.  Then again, I cant see how to do a
single thigh (deboned) in the big foreman either yet i can see how it works
inthe little samwich maker. Might be a bit waffle patterned afterwards, but
thats ok with me.

 CS> I'm not a convert but thats because my cooking style doesnt 
 CS> lead to this appliance much.  Heck, I dont have a Wok 
 CS> either!

DS>    Gail has a very good wok that she got from her Chinese cooking clas
DS>    25 or 30 years ago.   It is well seasoned, and does a great job.  W
DS>    use it often, but it too is put away for the duration until we get
DS>    stove back.   Somehow, the hot-plate just does not seem suitable fo
DS>    heating a wok.

Grin!  I can imagine!  I just have some big frying pans that work for me for
this need.

--- 
Flock flyby.  They just dropped off a bundle of sticks and chalanged me to cook
them.  Some of the kids who have been here a bit are just laughing up their
sleeves.  It's just burdock.  Shaving them is a pain but that didnt take but 5
mins.  Now they are sitting in su water waiting for them to come back with my
reverse challange.  Find me a meekan, I need it for the burdock.  If you cant
find a meekan, find a sub that will work (I hid the calamansi powder).

---

DS> MMMMM----- Recipe via Meal-Master (tm) v8.05
DS>  
DS>       Title: HAM BONE-AND-BEAN SOUP
DS>  Categories: Soup, Dupree
DS>       Yield: 8 servings
DS>  
DS>      10 oz 15-bean soup beans
DS>            - or other "ham" beans
DS>   1 1/2 c  Ham scraps or fat; divided
DS>       1    Ham bone (optional)
DS>       1    Turkey carcass (optional)
DS>       1    Celery stalk; sliced
DS>     1/2    Carrot; sliced
DS>     1/2    Bay leaf; crumbled
DS>   2 1/2 qt Water (or more)
DS>       1    Onion; chopped
DS>       2    Garlic cloves; chopped
DS>            Salt
DS>            Freshly ground pepper
DS>            Tabasco (optional)
DS>            Finely chopped fresh herbs
DS>            - (optional) -

I've gotten out of the habit of bay leaf.  Seems other things slip in too
easily here!  Daikon probably in the one above.
                                       xxcarol

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