Text 23478, 61 rader
Skriven 2009-04-19 22:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Digestive 507
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 DS> We had digestives in England also.  While they might be closer to
 DS> graham crackers than anything else in the American experience -- they
 DS> were definitely a different sort of cookie/cracker/biscuit.

I never thought they were particularly nice, but then I was
always pretty regular. The only reason for those biscuits would
be to add some fiber, and, as I have told people regarding
related topics, might as well eat Kleenex.

 They came
 DS> both plain, and coated with chocolate on one side.  The later were not
 DS> bad. 

Chocolate atones for many sins!

 -=> Dale Shipp said to Dave Drum <=-

 DS> I learned to cut chickens by watching my Mother.  Unlike the chicken
 DS> places do it, I would get 11 or 12 pieces from a chicken.   Two each
 DS> of drumstick, thigh, breast and wing.  Then a wishbone piece, a rear
 DS> back piece, a forward back piece (aka the scratcher back) and finally
 DS> maybe a neck piece.

Problem with this method is that the breast people get far
more protein ... what I'd do would be to cut each breast
half into two (if I didn't do what I usually do, which is
make cutlets out of the white meat). Of course, perhaps those
who get the breast pieces get extra in compensation for their
having to eat the white meat ;)

 Oh, and I forgot to include the liver, heart and
 DS> gizzard as separate pieces -- so I guess that might increase the count
 DS> to as much as 15+ (often more than one piece of liver).

Cook's treat.

------------- Recipe Extracted from Meal-Master (tm) v6.30

     Title: Chicken Maque Choux
Categories: Cajun Main dish Poultry
  Servings:  4

     18 ea Young tender corn                   1 ea Large spring  chicken
      1 ea Large onion, finely chopped       1/2 ea Bell pepper, chopped
      1 ea Large tomato, small pieces          1 t  Salt
      1 t  Sugar                               1 x  Black pepper
      2 T  Cooking oil                         1 x  Milk, if needed

  Cut corn off cob, and then scrape ears with back of knife to
  obtain milky pulp in a heavy iron pot, brown the chicken in
  oil a few pieces at a time, until all sides are done.  Add
  corn, onions and the rest of the ingredients to the pot.
  Stir mixture frequently while cooking over low flame for
  30 minutes.  If mixture is too dry, add a small amount of milk.
  Will serve four.
  From "Talk About Good" submitted by Mrs. Warren Butcher

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