Text 2774, 65 rader
Skriven 2008-02-19 13:30:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: Durian 880
==================
 JK> I've been reading about Durian on the web, and it seems not that
 JK> difficult to get it open.. but I guess I will see :)

An unripe one might be tough, but it also wouldn't
taste so great. Better to ripen one at home (at least,
in the shed or garage).

 JK> Ok, not so bad then.  I read on one site that it can be smelled
 JK> serveral yards away, though :)
 
I could smell one several yards away, for sure. In Singapore
I could smell a durian stand (with perhaps a hundred of the
things) perhaps a hundred feet away.

Speaking of which, there's this crazy lady who rides the
5A bus, which goes from Dulles Airport to L'Enfant Plaza
via Rosslyn; the other day, I got up and walked past her
to get off the bus, and she said, "man, you stink." I
reflected briefly on the possibility I might have
durianed my pants or something but then remembered that
a year or two ago the same thing happened with the same
crazy lady, and I was reasonably clean that time.

 -=> Janis Kracht said to Carol Shenkenberger <=-
 JK> ====Veal Picaata or Limone====

I understood that it was piccata if it had capers,
al limone if it didn't (as yours).

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

      Title: Quick Chicken Piccata
 Categories: Italian, Chicken
   Servings: 4

      4    Boneless chicken breast
           -halves, skinned
           Salt and freshly ground
           -pepper
      2 tb Butter
      1 ts Vegetable oil
    1/2 c  Chicken broth
    1/4 c  Vermouth
      2 tb Fresh lemon juice
      1 tb Capers, drained, rinsed
           Lemon slices

  Pat chicken dry.  Season with salt and pepper.  Melt butter with oil in
  heavy large skillet over medium-high heat.  Add chicken and cook until
  springy to touch, 4 minutes per side.  Remove from skillet; keep warm.

  Increase heat to high.  Stir broth and vermouth into skillet.  Boil until
  reduced by half, scraping up any browned bits.  Remove from heat. Mix in
  lemon juice and capers.  Place chicken on plates and pour sauce over.
  Garnish chicken with lemon slices.

  Source unknown. M's note: the only thing that makes this quicker and
  less authentic than the real thing is that the latter is made with
  cutlets, which can be made out of your breast halves by halving or
  thirding them and then pounding the heck out of the pieces.

MMMMM
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