Text 24221, 90 rader
Skriven 2009-05-19 20:29:02 av Michael Loo (1:18/200.0)
  Kommentar till text 24140 av Ruth Haffly (1:396/45.28)
Ärende: healthy 612
===================
 RH> I doubt threshing will ever become fully automated.

There are ways in which the human element in grain culture
can be (and I believe is being) minimized. One is by making
machinery more efficient, and another is by genetically
engineering the plants (grasses, okay, Dave) for uniformity.

 RH> There will always be wars and rumors of war.

There are those who think that the human organism is
perfectible. I am not among these; I am among the ones
who believe that we should behave as if we think that
the human organism is perfectible, even if it's not.
 
 RH> Need another round of antibiotics?

I don't think so: if my immune system can't handle the
remnants in a few days, I'm going to be in big trouble
really soon anyhow.

 ML>   That's way too much oil! You can do schnitzel in 1-2 tb oil.
 RH> Agreed, or bake them which also uses next to no oil.

I believe Weller is the one who first made that comment.
For me, I prefer such things fried rather than baked (or
"oven-fried").

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Crisp Oven Fried Chicken
 Categories: Chicken
      Yield: 4 Servings

    1/4 c  Vegetable oil
      1    Box (5oz) Plain Melba toast;
           See technique
      2 lg Egg
      1 tb Dijon mustard
      1 ts Thyme; dried
    3/4 ts Salt
    1/2 ts Black pepper; ground fresh
    1/4 ts Hot chile powder; pula,
           -chipotle, serrano
    1/2 ts Oregano; dried
    1/2 ts Anise seed; ground fresh
           -(optional)
    1/4 ts Garlic powder
      4 md Chicken leg quarters; skin
           -removed, separated

  Technique for skinning chicken: to help pull skin from the chicken,
  particularly the legs, grasp the skin with a paper towel so that it doesn't
  slip out of your fingers

  Technique for coating chicken: To make melba toast crumbs, place the toast
  in heavy duty  plastic freezer bag, seal, pound with a meat pounder or
  other heavy blunt object (do not use a small child). Leave some crumbs the
  size of pebbles in the mixture.  Working one piece at a time, lay the
  chicken in the melba crumbs. Press a mix of sand and pebble crumbs, flip
  and repeat on the remaining side, then shake off excess crumbs.

  #1. Adjust oven rack to upper middle position and heat oven to 400 degrees.
  Line sheet pan with foil and set large flat wire rack over sheet pan.

  #2. Drizzle vegetable oil over melba toast crumbs in a shallow dish or
  pieplate; toss well to coat.  MikeNote.. this is VERY important that this
  get mixed well... Mix eggs, mustard, thyme, salt, pepper, oregano, garlic
  powder, and Chile powder, with a fork in a second shallow dish or pieplate.

  #3. Working one piece at a time, coat chicken on both sides with egg
  mixture. Set chicken in melba crumbs, sprinkle crumbs over chicken, and
  press to coat. Turn chicken over and repeat on other side. Gently shake off
  excess and place on rack. bake until chicken is deep nutty brown and juices
  run clear, about
       40    minutes.

  Mike's Note: For those who like breast meat use a whole cut up chicken
  instead of drumsticks and thighs. Be careful not to overcrush the melba
  toast; crumbs that are too fine will leave the chicken wanting in
  crunchiness. If you own a spray bottle for oil, skip the step of tossing
  the melba toast in oil. Instead once a chicken is coated with crumbs, spray
  the chicken evenly with oil.

  Source: Mike and Karen Stock, The Dinner Table    Stolen 4/99

MMMMM
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