Text 2767, 82 rader
Skriven 2008-02-19 23:09:41 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: CHICKEN 830  80219
==========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> I bought a kilo of wings from the local Halal butcher, at $2.50/kg
 JW> So the American Buffalo wing fad still hasn't caught on there yet,
 JW> driving the price through the roof.

The price is slowly rising.  A couple of years ago they were $1.90/kg.
Although the American style is virtually unknown here, the wings are
very understandably popular in several Asian food styles common here.

 JW> Quick, sign up a long term contract with a chicken processing plant
 JW> for a ten year supply of wings at a small premium over the current
 JW> price. Make a sample batch of Buffalo wings and invite over
 JW> executives from all the fast food chains. Licence one of them for your
 JW> trade marked, copyrighted recipe. Collect royalties. As soon as they
 JW> get popular, and they will, offer to sell your supply contract for a
 JW> big premium.

It would be interesting to see how they would compare against, say,
Thai stuffed wings (see below).
 
 GJ> Next Saturday I will be dining at their house
 JW> A return visit! So the kids are serious.

Although they deny it, Tina's father and I have hopes.  Tina cooked the
roast lamb while her father was at the hospital getting his twice-daily
infusion with medication for leukemia.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Thai Stuffed Chicken Wings
 Categories: Mains, Chicken, Thai, Asia-c, Charmaine
      Yield: 5 servings
 
      1 kg Chicken wings
    250 g  Minced pork
      2 tb Fish sauce
      2    Spring onions; fine chop
      1 tb Finely chopped coriander
      1 lg Garlic cloves
      1 ts Sugar
      1 ts Black pepper
      1    Kaffir lime leaf; very
           ;finely shredded
           Rice flour; or plain flour
           ;for coating
           Oil; for frying
 
  Cut the chicken wings in two pieces and save the top joint of the
  chicken for another dish.
  
  For this recipe you need just the middle joint and the wing tip. With
  a small, pointed knife remove bones from mid-joint. Run t e knife
  around the top of each bone, push the flesh down to expose the bone
  and carefully twist each bone out.
  
  Put pork in a food processor with the fish sauce, spring onions and
  coriander.
  
  Crush garlic to a paste with the sugar and add together with the black
  pepper and shreds of lime leaf. Process until well mixed
  Fill each chicken wing with mixture but do not overfill or they will
  burst when steamed.
  
  Secure tops with small poultry skewers or cocktail sticks. Place the
  wings on heatproof plates and steam over boiling water for about 7
  minutes. Leave to cool. Roll in rice flour or wheat flour and dust
  off excess. Heat oil in a wok and deep-fry the wings until they are
  golden brown. Drain on paper towels and serve with a dipping sauce or
  bottled chilli sauce.
  
  From: CHARMAINE SOLOMON'S ENCYCLOPEDIA OF ASIAN FOOD By: CHARMAINE
  SOLOMON, with NINA SOLOMON IBSN 0 85561 688 1 Scanned/Edited by:
  KEVIN JCJD SYMONS, MARCH 2005
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)