Text 11025, 126 rader
Skriven 2008-07-24 09:48:00 av Michael Loo
     Kommentar till en text av BURTON FORD
Ärende: keeping cool 659
========================
 BF> Finally figured it out?
 BF> I who was born and grew up in Syracuse NY.  I have lived 50+ years

There are people who speak languages in Syracuse! I even knew a
family there that spoke Yiddish.

 BF> in Newark NY. Surely you aren't so naive as to think I have followed
 BF> your polyglot, convoluted puns unaided?   Of course I need the help
 BF> of a translation program.

Of course. Do you need a transtaster to read recipes? 

 BF> I think you heard my whole French vocabulary one day with Ian in a car
 BF> at one of the Picnics.   A dozen phrases and/or sentences that Ian said
 BF> would set well with the French because I was at least trying.

Useful phrases and/or sentences that it may profit you to
run through the translation program:

"Une bouteille de vin ordinaire, s'il vous plait." The last i has
a circumflex on it.

"Je pensais que le ris de veau etait le riz avec du veau." The
e in etait should have an acute (rising slope) accent on it.

"Je meurs de soif aupres de la fontaine." Ronsard, I think. The
e in aupres should have a grave (falling slope) accent on it.

"Le porc, c'est mon vege le plus favori." Attributed to Propre
Dave. Both es in vege have acute accents,

"Donne-moi du lard, je te prie." I think this is a line from a play
by Apollinaire, when this guy swacks his wife on the butt ... the
idiomatic translation is not fit for a family echo, though.

"Ca sent la crime ici." From the same play. The capital C has a
cedilla on it.

"Mon cheri, pouvez-vous sortir les poubelles?" From an ad for
French classes in the Boston subway circa 1970. The e in cheri
I think has an acute accent.

==

 BF-> How is "‡a" a pun on "j'aime" ?   What's that "‡" ?
 ml-> What do you see there? I see a c with a cedilla on it.
 BF> I see what looks like two small plus signs, one above the other.

Why couldn't the software guys agree on a system? Cheez.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: East Texas Fried Chicken [Lula Mae's]
Categories: Poultry, Texas Cooking
  Servings: 6

      4 c  buttermilk
      2 ts Tabasco sauce
      2 ts salt
      1 ts black pepper
      4 lb chicken parts
  1 1/2 c  all-purpose flour
  1 1/2 lb shortening -- preferably
           Crisco
      3 TB bacon drippings

In our travels through Texas, we've found fried chicken seasoned with
oranges, jalapenos, garlic, mustard, cayenne, and cumin. We've found it
batter-dipped and cornmeal-coated, pan-fried and deep-fried, and cooked
in lard, bacon drippings, shortening, and a multitude of oils, mainly
corn, canola, safflower, and sesame. Forget the gimmicks. Nothing tops
this recipe. We owe the secrets to a couple of serious pros, Lula Mae
Austin, a Dallas cook, and the author James Villas, who devotes an
entire chapter to frying chicken in his wonderful American Taste.

At least 2 1/2 hours (and up to 12 hours) before you plan to eat, mix
the buttermilk, Tabasco, 1/2 teaspoon of the salt, and 1/4 teaspoon of
the pepper in a shallow dish. Add the chicken parts, turning to coat
them well with the mixture. Cover the dish, and refrigerate it.

About 20 minutes before you plan to fry the chicken, bring it to room
temperature. Sprinkle the remaining salt and pepper into a medium-size
paper bag, and add the flour. Set the bag aside.

In a 10- to 12-inch cast-iron skillet, melt the shortening over high
heat. Add the bacon drippings to the skillet. When small bubbles form on
the surface, reduce the heat slightly. Place a large brown paper sack
near the stove for draining the chicken.

Starting with the dark pieces, take a piece of chicken out of the
marinade, shake off the excess liquid, and drop it into the bag of
seasoned flour. Shake the bag well so that the piece is coated
thoroughly. Remove it from the bag, and lower it gently into the
skillet, skin-side down. Repeat until all the chicken is in the skillet,
arranging it so that all the pieces cook evenly. The pieces should fit
snugly together, although they shouldn't stick to each other. Reduce the
heat to medium, and cover the skillet. Fry the chicken exactly 17
minutes.

Lower the heat slightly, take off the cover, and use tongs to turn over
the chicken gently. Fry it uncovered for another 17 minutes.

Remove the chicken with the tongs -- it will be a deep, rich brown --
and lay it on the paper sack to drain.

Serve the chicken hot with Mashed Potatoes and White Gravy made with
the pan drippings.

Variation: Among all the possible variations on fried chicken, we're
partial to the jalapeno-garlic versions we enjoyed a few years ago at
the Kerrville Folk Festival. Just add to the buttermilk a couple of
minced pickled jalapenos with 1 or 2 tablespoons of their pickling
liquid and a half-dozen garlic cloves. Serve the chicken with pickled
jalapeno slices.

Recipe By     : Texas Home Cooking - ISBN 1-55832-059-8
Compliments of Garry's Home Cookin'
http://www.tiac.net/users/garhow/cooking
Garry Howard - Cambridge, MA
garhow@tiac.net

MMMMM
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