Text 3499, 80 rader
Skriven 2006-07-19 18:53:02 av Carol Shenkenberger (6:757/1)
   Kommentar till text 2675 av Sean Dennis (1:18/200)
Ärende: Re: Home againis the Sail
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*** Quoting Sean Dennis from a message to Carol Shenkenberger ***

 CS> delight to the tounge.  The 'leaf' is easily 1/4 inch thick and very
 CS> meaty while also being softly gelatinous in texture inside yet almost
 CS> crunchy firm on the outside.  Now how do i MM that one?

SD> Simple.  You have meatloaf, right?  How about "meatleaf"? :>

(still catching up pointers).  Works!

Oh, I mentioned this one but didnt MM it til later.  It's a 'starter recipe'
meaning you adapt it.  Feel free to increase the stock and reduce the
'oranges' down if you like.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's 'meekan chicken'
 Categories: Xxcarol, Chicken
      Yield: 6 Servings
 
      6 ea Chicken necks, 3/4lb total
      4 ea Meekans (mandarin oranges)
      1 tb Shoyu (soy sauce)
      1 c  Dashi, 2nd or 3rd use
    1/4 ts Patis
    1/2 ts Miso, light colored paste
    1/2 tb Mirin
 
  I mentioned this so I guess I need to post it!  It's a not totally
  origional idea to make 'orange chicken' but the devisement here isnt
  one I've seen anyplace else.
  
  When wandering Tonoo market in Sasebo Japan, you'll find fast that
  seafood is very cost effective and chicken in some types is as well.
  Chicken necks are used for flavoring and soups/stews all the time.
  In an odd flip, you pay more for a whole chicken, than you do for
  parts!  A whole chicken has no gizzard-pack with the neck and stuff
  :sob!: and the legs/thighs are removed! :double sob!:
  
  Anyways, at the right season, Meekan's flood the market.  I said 4
  here but if you cant find Meekans, it's workable to use tangarines
  and regular oranges.  You want about 1.5 cups of flesh after peeling
  and de-seeding, removing as much membrane as you reasonably can.
   Chop that up to little bits keeping all juice as part of the measure.
  
  I use 2nd or 3rd use Dashi.  If you look up a dashi recipe, you'll
  see the ingredients.  These are saved and used for a 2nd and 3rd pot
  which require a little longer boil and are milder.  If you do not
  find Dashi to your tastes, you can use a chicken stock but in this
  dish, will taste a bit funny so increase the patis to 1/2 TS (I think
  that will work, I havent tried it).
  
  The Shoyu (Soy sauce) is a Philippene blend and lower sodium than the
  ones i have seen in the USA under all names but tastes as good.  So
  is the patis.  If on a sodium restrictive diet, check the Datu Puti
  brand names out.  They arent 'listed' as sodium reduced, just are
  naturally.
  
  What you get is a thick soupy strongly orange confection with a
  chicken flavor (the volume of chicken is about the same as the
  orange).  Cook in a crockpot then pull the heat after 6-8 hours, let
  cool, strain and remove all bones, then add back to the crockpot. Do
  *not* feed this to toddlers without deboning and I wouldnt suggest it
  for unwary adults either without that!
  
  There are many variations of this one in my home, some with a lower
  meekan balance to the chicken, some with other things added in as are
  available seasonally at the time of making, but this is the base
  recipe to grow from.
  
  Serving:  Use a slotted spoon and put it over rice then the rest once
  drifted back, makes for a fine soup.
  
  From the Sasebo Japan kitchen of:  xxcarol 7JUL2006
 
MMMMM
                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (6:757/1)