Text 17167, 100 rader
Skriven 2008-12-01 08:13:06 av Michael Loo (1:18/200.0)
  Kommentar till text 17149 av Nancy Backus (1:3634/12.0)
Ärende: do I hear an Echo 303
=============================
 -=> Nancy Backus said to Carol Shenkenberger <=-

 CS> Now, if I could find an all dark meat turkey....
 NB> Can't find a whole turkey all dark meat... but one could just get the

I wish. One can always get a duck, though, with all that lovely
duck fat.

 NB> thighs, and cook them... I've done that now for a few years... if I'm
 NB> just cooking it for us (no visitors that might think that they were
 NB> missing out if there were no white meat).  One can cook them atop the
 NB> stuffing and it's almost like cooking the stuffing inside the bird. 

I've been buying chicken and turkey thighs by preference since childhood.
That's nicer than a whole turkey and so preferable to a turkey breast
(I originally typed "bore") I can't believe it. Jonathan, poor soul, got
a home economics lesson: he bought a turkey boob and cooked it according
to the system I described to Clean Dave yesterday ... I marched him to
the grocery, and showed him a 20-lb whole turkey, which cost less than
his purchase and included it plus a pair of wings, a pair of drummers,
a pair of thighs, and a yummy lower back. His excuse: it wouldn't fit
into the oven (false). Oh, yes, the turkey breast he bought was frozen,
and this thing was fresh. I'm really doubting his connection to the
real world, as I fed him some pork cracklings off a butt roast that
we had bought together, and he thought they were beef.

 NB> It is to laugh (sorta), the stores pushing the extra white meat
 NB> turkeys... there must be a market for it... but not with me or you... 

There are those who like the white part - enough that I shudder
every time I take the BWI bus down to the Metro, as it goes through
the USDA station where the Beltsville turkey (extra big breast, and
the dominant type on the market today) was developed. I've always
been a leg man myself. Often, when I crave poultry, I'll get the
cheapest thing available (whole chicken or turkey), carve off the
breast meat to use in scalloppini or stir-fry, and roast the
carcass and legs.

 CS> Hehe and i got off easy.  Don did almost all the cooking.  Family
 CS> tradition of his, 'Dad does the turkey' (dont laugh!)
 NB> That's a tradition I could get used to... (G)

Invite me over, I'll cook, me me me.

 -=> Nancy Backus said to Dale Shipp <=-

 NB> always at least a day or two behind by the time I can read and answer
 NB> again... oh well...  at least it keeps, usually...  ;)
 DS> That is why it is called an "echo" and not "instant messages":-}}
 NB> True... and a good reason why I'm here, and not doing IM...  (G)  The
 NB> other reason being that I'm not usually at my computer at all hours of
 NB> the day or night, like some people I know... ;)

I've never used IM - it'd be a drain on the resources of the computer
and of me. The notion that I'd be at the mercy of anyone who has a fast
Internet connection grates upon me. If I want that kind of interaction,
I'll call 'em on the phone, or, better, hop a plane and visit.

The relaxed nature of this echo reflects both the relatively
time-insensitive nature of our general lives and the luxury we have
to mull over what we say (should we choose to do so). It's interesting
that I've begun to have gearshift problems, and it now takes me a
while to ramp up to speed when entering a fast-moving conversation, and
once I've habituated to that way of thinking (which also obtains at the
frequent flyer BBS), I have to ramp down again before reading my
echomail.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Turkey Piccata
 Categories: Poultry, Italian
   Servings: 6

      1 c  Flour
           Salt
           Freshly ground pepper
  1 1/2 lb Turkey cutlets
      9 tb Unsalted butter
      1    Lemon
      3 tb Minced parsley

  SEASON FLOUR with salt and pepper. Dredge turkey cutlets in seasoned flour.
  Heat a heavy-bottomed skillet. Place 8 tablespoons of butter in skillet and
  when its foam has subsided, add turkey. Saute several minutes on each side
  (depending on the size and thickness of turkey) until done. Remove turkey
  and keep warm.

  TO MAKE A SAUCE: Add 1 tablespoon fresh butter to hot pan, then a squeeze
  of fresh lemon juice. Reduce slightly, stirring, over high heat. Season to
  taste and pour over cutlets. Garnish with parsley.

  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

MMMMM


___ Blue Wave/386 v2.30

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - nsbbs.info (1:18/200)