Text 8901, 76 rader
Skriven 2006-12-17 02:05:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Glen Jamieson
Ärende: Re: HOW TO GET   61216
==============================
 -=> On 12-16-06  09:37,  Glen Jamieson <=-
 -=> spoke to Dale Shipp about HOW TO GET   61216 <=-

 GJ> The type of stainless steel used for cutlery is magnetic, but the
 GJ> high-chromium and high-nickel stainless steel, such as 18/8 used for
 GJ> decorative purposes is austenitic in molecular structure and
 GJ> non-magnetic.  It more corrosion resistant and holds a higher polish
 GJ> than the cutlery variety, and is therefore more effective at
 GJ> displaying Dave's and Lynn's fingerprints.

  Which explains why we were confused when the magnets did not stick.
  We have stainless knives, and they stick to our magnetic knife holder
  just fine.  We'd never had any reason to stick a magnet onto our
  stainless cookware -- but it does not stick there.   The new sink is
  high chrome/nickel, which explains why it did not stick.

  I don't consider the recipe below to really be Cajun -- but is typical
  of southern US cooking.   Of course, you and others here would cut up
  a whole chicken and not use BCB.

  When my mother made fried chicken she would soak it in milk first
  before doing the flour dredge.  She might have even used the milk in
  the gravy afterwards, something that the food cops today would yell at
  us for doing -- although since it was cooked, that might be alright.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SOUTHERN FRIED CHICKEN  BY PAUL PRUDHOMME
 Categories: Poultry, Cajun
      Yield: 6 servings
 
MMMMM-----------------------SEASONING MIX----------------------------
      1 tb + 1 tsp salt
      2 ts Onion powder
  1 1/2 ts Black pepper
  1 1/2 ts Rubbed sage
      1 ts White pepper
      1 ts Thyme
    1/2 ts Garlic powder

MMMMM------------------------INGREDIENTS-----------------------------
     18    Boneless chicken breasts,
           -skinned
      2 c  Flour
      2    Eggs
      2 c  Milk
      3 c  Vegetable oil
 
   In a small bowl, combine salt, onion powder, black pepper, sage,
  white pepper, thyme and garlic powder to make the seasoning mix. Mix
  seasoning ingredients well.
   Sprinkle the seasoning on chicken and rub in.  Seal chicken in a
  plastic bag and refrigerate overnight, if possible.
   Remove chicken from refrigerator at least 1 hour before cooking.
   Place flour in a pie pan and set aside In a wide shallow bowl, beat
  eggs and milk and set aside.
   In a large deep skillet, heat oil to 375 degrees.
   Just before frying, dredge chicken in flour, shake off excess.
   Immediately place chicken in egg mixture and back into flour once
  again.
   Place in hot oil in a single layer and fry until crisp before
  turning.
    Turn only once.
   Source: Paul Prudhomme's Seasoned America
  Downloaded from the WWW site of Dave & Georgette Burnside
  www.synapse.net/~gemini/mealmast.htm
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:25:42, 17 Dec 2006
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)