Text 36368, 67 rader
Skriven 2010-04-02 11:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Chicken etc 998
=======================
 DS> I try to buy a package of backs and fry up the skin from them.  Same
 DS> idea.

Backs are the funnest part of the chicken. The skin, with its
layer of fat underneath, crisps up wonderfully and renders out
lots of lovely cooking grease (if you don't burn it). Then you
can use that fat to fry the back parts in, or you can just dump
them in the oven for a while. The oyster and the kidneys are the
best part of the bird, with all the tiny bits of flesh being
tender and tasty. The shoulder bones have mighty good eatin'
attached to them, and the ribs are fun to mess around with.

And the bones make great stock.

 ML> All this to the olfactory detriment of
 ML> my clothing and the neighborhood. 
 DS> The neighborhood always smells better when chicken is frying.

I made curried lentils this afternoon. That is a truly
pervasive odor.

Simple curried lentils
cat: simple, fake, vegetarian
servings: 8

1 Tb butter
1 md onion, chopped
1 ts salt
1 lb lentils
2 Tb cumin
1 ts coriander
1 ts cayenne
2 Tb Madras curry powder blend
1 ts ground ginger
3 cloves garlic
2 ts Tabasco
1 tomato, diced

Melt the butter. Stir in the onion; when it starts to get
soft, hasten this process by stirring in the salt.

Meanwhile, rinse and pick over the lentils. Do it thus:
immerse them in a deepish vessel, so the lentils multilayer.
Archimedes being what he was, any stones will sink to the
lower layers when you swish the slurry around in the water.
So the top, er, maybe 80% don't have to be picked over. Oh,
if you fear bugs, discard the floaters, because there is a
possibility that the float is caused by air trapped in bug
holes.

Add the Cs and ginger; toss over high heat until the smell
changes. Then add garlic. Stir the lentils and garlic in.
Cover with water and bring to the boil; reduce heat to low
and simmer until lentils are soft and liquid is reduced to
almost nothing. Add the tomato during the cooking - early
if you want it to mush into the mixture; late if you want
it to maintain its identity. The former tastes better; the
latter looks better.

Serve with rice.

Anyhow, that's pretty much how I did them, but the spicing
is approximate - I just dump stuff in until it smells right.

Source: moi
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