Text 35185, 70 rader
Skriven 2010-02-25 20:40:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: wings 853
=================
 ML> I'd recommend, then, that you Buffaloize drumsticks for half the
 ML> price of wings and far more food value.
 JW> I am a big fan of that.

Half the price or more food value? I'm a fan of getting whatever
value one can, and drummers have recently been pretty champion
in that department. Perhaps it's because families are having
fewer kids now (and kids are the prime reason for drumsticks,
it seems).

 ML> For me, the appeal is
 ML> largely the crunchy skin and fat.
 JW> Wings do exceed drums in that regard.

Thighs are the best. Plump, meaty, hard to overcook,
and with lots of skin and fat.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Curried Chicken with Sweet Potato
 Categories: Budget, Chicken, Curry
      Yield: 4 To 8 serve

      1 kg Chicken- pieces        -or-
      1 kg Chicken- drumsticks    -or-
           ;to 2 kg or each
      2 tb Oil
           ;to 3 tbspn
      2 lg Onions
           ;to 3 onions, sliced
      2 lg Garlic cloves
           ;to 3 cloves, chopped
      1 ts Salt
      1 ts Sugar
      2 tb Spice- curry powder
      3 c  Water
           ;or more, to 4 cups
      3 lg Potatoes- sweet
           ;cut into 2cm cubes

  Use thawed or fresh chicken pieces or drumsticks. Pat dry if
  necessary. Heat the oil in a large pot or pan, add the onions and
  garlic and cook over a moderate heat until the onion is evenly
  browned. Add the salt, sugar and curry powder and heat for a minute
  longer, stirring constantly. Add the chicken pieces and the water,
  using the smaller amount for a smaller quantity of chicken. Cover and
  simmer for about 1 hour for chicken pieces with bone, or for 20 to 30
  minutes for skinless, boneless chicken. Turn occasionally.

  Add peeled, cubed sweet potato 15 minutes before the end of cooking
  time [or 30 minutes before the end of baking time].

  Serve the chicken and sweet potato on a generous pile of rice,
  spooning on the sauce so it flavours the rice as well. Serve with
  curry accompaniments if you like.

  ** If you have them, add 12 star anise petals, a cinnamon stick and 10
  cardamom pods as well as the curry powder. Delicious!

  ** This flavourful chicken curry can be cooked on the stove top in a
  covered pot, or in the oven at 180^C for about 1 1/2 hours in a
  roasting pan covered with aluminium foil.

  From: DOLLARS AND SENSE COOKBOOK ISBN 0 908808 65 8 By: ALISON HOLST
  Typed by: KEVIN JCJD SYMONS U/L 'COOKING' MARCH 13 Y2K

MMMMM
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