Text 20690, 136 rader
Skriven 2009-02-10 23:21:30 av Janis Kracht (1:261/38)
  Kommentar till text 20671 av Carol Shenkenberger (27204.cooks)
Ärende: Vertisserie
===================
Hi Carol,

>> Yep, I found one with paprica that was so good.. haven't found that one agai
>> yet.. have to look for it again :)

> Would it be paprika (Hungarian sweet), white pepper, and parsely perchance?
> Done that and it's neat for a rub.  I think I added some zaatar blend to it
> but not sure.

Found them :)  Here's one I did:

   2 teaspoons salt
   1 teaspoons paprika
   1/2 teaspoon onion powder
   1/2 teaspoon dried thyme
   1/2 teaspoon white pepper
   1/4 teaspoon cayenne pepper
   1/4 teaspoon black pepper
   1/2 teaspoon garlic powder
   1 onion, quartered
   1  whole chicken

Mix all the spices together, Rub it on, inside and out. Stuff the onion in the
cavity, close with a skewer.

And here's another:


1 tsp. Salt
10 Garlic Cloves, peeled
2 Tbsp. Butter, melted
1 tsp. Lemon Juice
2 Tbsp. Hungarian Paprika
2 tsp. Salt

Clean the chicken, and sprinkle in the inside with 1 tsp. of salt.  Peel the
garlic cloves, and place them inside the chicken.  Truss the chicken with
skewers, and tie the legs together with string. Melt the butter and stir in the
lemon juice, paprika, and salt.  Brush this mixture onto the chicken. Place the
chicken in the rotisserie, with a pan positioned underneath.  Cook for 1 hour,
basting often with the butter mixture.


>> > You like spicy so check out Jufran Bannana sauce.  It doesnt taste at all
>> >> You left a bottle of that here :) I've used that as well.. works great!

> ;-) Sneaky aint I? >> > like bannanas, looks like it has tomatoes, and chock
> full of potassium. W >> > carmelize a fair amount and perfect to just dunk
>some chicken bits in then >> > tuck'em in the rotisserie.  Works nice for pork
>'country ribs' too.  Add a >> > little of the pearl river soy ya got to the
>mix and maybe a little >> > worstershire sauce (optional if out). >>


Yeah it does carmelize really well... the first time I used it I realized hmm..
this is not 'banana' (vbg).. You could tell that from the look of it.. I
figured like so many things oriental, maybe it got its name from it's
appearance or it's scent :)

>> Yes, I have a rack of baby ribs that I use for lunch one day with the banann
>> sauce :) :) it was so good :)

> And has that potassium you need more of as well eh?

Potassium is ok now, thank goodness.. on a different pill for the feet/legs and
it's working without any side effects, which is really really nice for a change
:)  Saw a report today that they've started testing research with MS patients
and their own stem cells with good results in their small sampling.. could be
interesting if it pans out. Ain't getting my hopes up being as old as I am but
for young people it could be great news (grin)

>> > Dang the computer is slow.  Running a scanner to try to clean out  a
>> > win32.zafi.B that Charlotte stumbled into.  It's a TSRT trojan that tries
>> > get you to buy a software to clean it out.

> Still battling this.  Nothing i do seems to work.  The only silver lining is
> I really *did* need a new computer so Don and i discussed the frustration as
> well as the end of cycle computer (1999 lower end compaq) and we might just
> get another so as to be a bit faster and dump over a careful backup of just
> the BBS stuff.

> Oh I could just replicate a HD and beat it that way, but it really is time.

You don't know what's infected though so I don't know that's take anything
that's an exe file.. the msg. areas should be ok, etc, all the data files,
etc.. but just reinstall the bbs.. you know most tsr's attach to exe's, etc.

>> > A fresh trout, dryrubbed with olive oil then a seasoning such as a cajun
>> > 'tony cattitore' (sp?) works nicely!
>>
>> hahaha :) Close enough :) Not sure I could spell it :) cacciatori? I forget
>> be honest :)

> Yeah, that stuff ;-)

Or also know as, "Hunter's Chicken"  :)  There's another name I won't tell you
in polite company Lol

>> Yeah, there's no one way to cook, we all know that.. the important thing is
>> get 'er done, and not to over do it.. and keep the parts from getting over
>> done.  Tying the legs up helps them from getting dryed up a bit but if you
>> don't care, not a big deal :) Same with the wings.

> I tend to take the wings off if just for us so we can make'em separate in the
> soup pot.

Ah yummy :)  I think about taking them off for Hot Wings hahaha :) I did that
for a while :)

>> >> >> Anyway, it doesn't seem to be the type of thing that will rust, but I
>> >> >> bottom pan and top veg. pan before I close it up, that's for sure. Per
>> >> >> later models they changed that much of it.
>> >>
>> >> > Mine kinda looked like that too but not sure.  Yours is hopefully heavi
>> >> > It doesnt mess with my enjoyment of the machine though as we just line
>> >> > xxcarol
>> >>
>> >> Well, that's good :)  Lining it would work just fine for sure. :)
>>
>> > Yup, and if yours does it too, just line with some foil and dont worry abo
>> > it.
>>
>> Yeah, I only use maybe a tablespoon or so of the drippings for some gravy on
>> in a while, the rest I toss anyway :)

> I save it but as it's mostly chicken, it goes to grease the pole out in the
> yard.  Hear them poor fat butted squirrels plop!
> xxcarol

hahahahahaha  My dogs are fat enough they sure don't need chicken fat hanging
about :)

Take care,
Janis

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