Text 14080, 86 rader
Skriven 2008-09-22 17:25:06 av Michael Loo (1:18/200.0)
  Kommentar till text 13982 av Ruth Haffly (1:396/45.28)
Ärende: chickeny habits 948
===========================
 RH> As far as I can tell, they may have had rain and wid but not hurricane
 RH> force.

Any wind over 30-odd can cause damage if people aren't ready
for it. I've seen major havoc done by 50, when accompanied
by rain ... but it sounds as though most noncoastal areas
didn't have too much of a horrible time.

 RH> No matter what gets thrown at me (and you know I've had a lot of junk
 RH> tossed my way), I still couldn't drown my sorrows in alcohol. It's
 RH> just not worth the time/money/hang over in my book.

I tend to drown my sorrows in FIDO ... also to trumpet my
happinesses.

 ML> Dove is pretty good - quite smooth, but a little sweet for me.
 RH> But it is so good!  I like the bit of sweetness too.

I had a Toblerone (speaking of sweet) today, and I actually
enjoyed it, even the bits of gooey-sweet honey nougat. But
most of the time, it's extra-bittersweet for me.
 
 ML> Ah. Recently I went to Old Glory in DC, whose main claim to fame
 ML> is the sauce bar at every table: KC (thick, tomato, cuminy), Memphis
 ML> (thick, tomato, artificial smoke), South Texas (thin, cuminy),
 ML> NC (vinegary), and SC (mustard). I think there were 6 total, but
 ML> I can't remember the other. The meat wasn't particularly
 ML> interesting, but the S. Texas sauce was quite good.
 RH> The place we ate at on Hilton Head in April had a 6 pack as well.
 RH> IIRC, they brought out a hotter one upon request

I should perhaps have thought of that, but in fact I have not
been in a hot mood lately.

 RH> Depends on where I'm eating, what I'm eating and who I'm eating it
 RH> with. Yes, I miss HI but I also miss AZ and Germany for the foods in
 RH> each of those locations. Same as I'll miss some GA specialties when we
 RH> leave. 

The GA specialties I've had are fine, but I'd rather eat
many other places - any of the adjoining states, for
example (sorry, Sean!).

Grilled island-style chicken
cat: Caribbean, main
servings: 4

3 1/2 lb chicken, in serving pieces
oil
h - marinade
2 Tb brown sugar
1 Tb ground allspice
1 Tb dry leaf thyme, not powdered
1 ts ground cinnamon
1 ts salt
1/2 ts cayenne
1/2 ts fresh ground pepper
6 garlic cloves, peeled
2 in fresh ginger, washed and chunked
1/2 Scotch bonnet pepper
- or other peppers to taste
1 sm bn scallions, cleaned, trimmed, chopped
1/4 c oil
1/4 c red wine vinegar
2 Tb fresh lime juice

Process all marinade ingredients together until smooth.

Refrigerate chicken mixed with 1 c marinade in sealed
freezer bag for 2-24 hr.

Heat grill to medium high. Oil grates. Remove chicken
from marinade, letting excess drip off. Discard this
marinade. Grill, covered, turning occasionally, until
chicken is blackened in spots, about 10 min.

Move chicken to a cooler part of the grill and cook
covered, basting occasionally with remaining marinade,
until chicken is cooked, 10-15 min more.

Carole Kotkin, Honolulu Advertiser 9/10/08

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