Text 27821, 66 rader
Skriven 2009-08-24 13:10:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: BUFFALO DRUMS 90824
===========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 DS> As much as we like Buffalo Wings, it does not make any sense to me to
 DS> pay $2 or so for wings when legs or thighs are selling at $0.99.
 
 GJ> Chicken wings used to be really cheap here, but are now
 GJ> rising in price... $2.50/kg from the Halal butcher.

 JW> $8.99/kg here, same as breasts vs. $4.99 for whole birds or thighs.
 JW> (I buy a lot of thighs.)

Years ago chook livers used to be given away free by processors on one
day a week, when migrants from post-war Europe would queue up at the
factory.  Then, when the rest of us learnt how to cook them, and the
demand increased, the price rose.  Now they are about $6/kg.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Liver Stroganoff
 Categories: Main dish
      Yield: 4 Servings
 
      1 lb Chicken livers
    1/2 lb Cap mushrooms
      2    Onions
  1 1/2 oz Unsalted or clarified butter
    1/2 pt Soured cream
      3 tb Fairly acid yoghurt
 
  Thoroughly heat a large saute or frying pan.  Add a scant 1/2 oz of
  the butter and tilt so that the fat runs sizzling all over the pan
  base. Add the mushrooms (whole if small or sliced thickly if large)
  and saute over high heat for 5 minutes.  Remove and keep hot.
  
  Add the rest of the butter to the pan, then the onions which should be
  thinly sliced and pushed into rings.  Cook very gently indeed for
  15-20 minutes until beautifully softened.  Meanwhile stir the yoghurt
  into the soured cream and season very generously with salt and
  pepper; trim the chicken livers and pat them dry with kitchen paper.
  
  Lift the onions out of the pan with a slotted spoon, so all the
  buttery juices drip back into the pan, and keep them hot.  Increase
  the heat under the pan and saute the chicken livers for about 3
  minutes so they become crusted with brown on the outside, but remain
  deliciously pink and tender within.
  
  Return the mushrooms and onions to the pan and immediately pour on the
  seasoned soured cream.  Let the sauce bubble up and cook for a few
  minutes until it is very hot, slightly reduced and thickened.  Stir
  gently every now and again to encourage the sauce to cling creamily
  to the meat and vegetables.  Check seasoning and serve without delay.
  Green beans and triangles of fried bread go well with this dish, and
  I like to accompany it with plenty of crusty hot French bread to mop
  up every luscious drop of sauce.  More substantially, you could
  substitute rice or thin ribbons of pasta for the bread.
  
  Source: Philippa Davenport in "Country Living" (British), March 1988.
  Typed for you by Karen Mintzias
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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