Text 19294, 90 rader
Skriven 2009-01-08 13:00:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: lengwidge 47
====================
 CS> Oh sure.  Chicken is cheaper.  I can get same amount of white meat
 CS> with the few bits of dark natural to it, for 3$ or so.  We do that most
 CS> of the time but love our luscious _DUCK_ for all it is and find it
 CS> affordable. 

Up here, we can get big flats of chicken thighs for quite cheap.

 CS> Grin, I mean all 3 of us get about 4 meals when you add in the stock. 
 CS> We however are smaller meat portion eaters when at home and no one else
 CS> serves us a fancy meat dish.  12 servings.

Ook. That's a couple ounces a person tops.

 > You could put the micro someplace else, like on the famous
 > covered porch, out of the way, but convenient enough for
 > occasional use only?
 CS> Top of the pot holding clothes wardrobe might be best?

Mebby. Not that we tend to use them much, being real cooks
and stuff.

   No worry that
 CS> we forget to bring it in if it rains.  I think everyone can reach it
 CS> there but Ruth and me and i have one of those 2 step kitchen ladders
 CS> for us. 

And all sorts of able-bodied help if need be.

=
 CS> Hey, bit off topic but I have a hankering to take Charlotte and me to
 CS> to local symphony.  Just what does one wear to such things?  I mean
 CS> regular people probably sitting pretty far back in the cheaper seats.

When I go, I'm either in a tux (if working) or pretty everyday -
dark slacks, a collared shirt. Sometimes I throw on a sport jacket.

"Smart casual" is okay except for things like New Year's Eve
or special benefits. For kids: black sneakers is probably ok,
comfy jeans and a nice top would be fine. I prefer no bright
colors, which tend to distract the performers, but if you're
in the wayback maybe that wouldn't make any difference.

I just thought: the south may be more conservative than the
radical northeast, so be that way, too.

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

      Title: Broiled Gingered Chicken
 Categories: Chinese, Chicken
   Servings:  4

      4    Chicken legs with thighs (8
           -oz each)
      4 sm Garlic cloves
      4 oz Fresh ginger, cut into
           -1/4-inch slices
           Grated peel of 1 large lemon
    1/2 ts Salt
    1/2 ts Freshly-ground pepper
    1/2 c  Fresh cilantro leaves
    1/4 c  Fresh lemon juice
      2 tb Sherry vinegar
      4 ts Peanut oil
           Fresh cilantro sprigs
           -(garnish)
      4    Lime wedges (garnish)

  Use very sharp knife to score chicken skin diagonally, spacing cuts about
  1/4-inch apart.  Arrange chicken in single layer, skin side up, in baking
  dish.  With machine running, drop garlic and ginger through feed tube of
  food processor; mince finely.  Mix in lemon peel, salt, and pepper. Add
  cilantro and mince finely.  Blend in lemon juice and vinegar. Add oil in
  thin stream through feed tube with machine running. Rub mixture over both
  sides of chicken; set aside for 2 to 3 hours. Grease broiler pan and
  position about 4 inches from heat source; preheat broiler. Transfer the
  chicken to heated pan.  Broil until just tender, very juicy, and deep
  golden, or 10 to 15 minutes on each side.  Turn chicken skin side up for
  last 2 to 3 minutes and brush with any remaining ginger sauce. Transfer
  chicken to a warm platter and let stand for 5 minutes. Garnish with
  cilantro sprigs and lime wedges.

  Bon Appetit  LIGHT AND EASY SPECIAL

  Posted by Fred Peters.

MMMMM

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