Text 11571, 69 rader
Skriven 2008-08-05 07:24:00 av Michael Loo
     Kommentar till en text av BILL SWISHER
Ärende: stuff 718
=================
 ML> affect what I eat, though, otherwise it'd be nothing but chicken
 ML> breast and white bread for me.
 BS> Leave out the wine and pepper, use only water.  Oh yeah...take the
 BS> skin off and trim any excess fat before cooking.  After cooking be sure
 BS> to blot with a paper towel to remove excess grease.  :-)

Might as well do what I did when a student. The rich kids would
smoke marijuana (for those who don't know, this has a side effect
called "the munchies," which is a powerful and irrational hunger),
giving me some, and then invite me out to eat with them at a
restaurant afterwards. I wasn't a rich kid and cowered in my room
eating Kleenex for the repetitive activity thing (chewing) and the
occasional packet of sugar kiped from the dining hall for the blood
sugar correction.

=

 BS> ftp://ftp.isi.edu/in-notes/rfc2549.txt
 BS> I can provide more if you want.

No thanks, I give!

 -=> Bill Swisher said to Jim Weller <=-

 BS> While on a post-commisioning trip to Gitmo we sat in the Acey-Deucy
 BS> Club and watched iguanas eat fried chicken.  They seemed to prefer it
 BS> over the cheese pizza.  No teeth so they could gulp down a drumstick
 BS> easier than the stringy cheese.

Furthermore, as iguana is said to taste like chicken or
chicken like iguana, the lizards could indulge their baser
blood lusts without performing actual cannibalism.

Chicken and tangerines
cat: main, salad
servings: 4

1 lg skinless boneless chicken breast
1 Tb butter
1 Tb olive oil
2 Tb raspberry vinegar
salt
3 Tb hazelnut oil
3 Tb EVOO
cracked pepper
2 bn watercress, washed, thick stems removed
2 fresh tangerines, peeled, segmented

Sauteed chicken and tangerines on a bed of watercress
with raspberry vinaigrette

Cut chicken into bite-size strips about 2" x 1/2".
Saute in butter and olive oil until golden. Remove
and drain on paper towels.

Whisk raspberry vinegar with salt to taste. Slowly
add hazelnut oil and EVOO and whisk until emulsified.
Season with pepper.

Toss cress with vinaigrette. Divide among 4 salad plates.
Divide chicken strips among plates and top with tangerine
segments.

adapted from Country Living Gardener magazine 6-98

___ Blue Wave/386 v2.30

--- EzyQwk V2.15g1 00F90271
 * Origin: Get your COOKING QWK packets here! -- nsbbs.info (1:18/200)