Text 36507, 74 rader
Skriven 2010-04-06 04:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: faster food 019
=======================
 ML> Amazing deal. Speaking of which, though, a chicken has 8 pieces
 ML> as cut up in the normal way, right? Breast, wing, thigh, drum,
 ML> x2. So these are essentially 3 chickens. What are the missing
 ML> 2 pieces. Probably breasts I suppose.
 DS> But see my correction message to Dave Drum.  I remembered wrongly.

You might have remembered rightly - the price may have increased
over the years, not a big surprise.

 DS> After I wrote that message, I found a coupon that gave the price as
 DS> $19.99.  Still good, but not as amazing.  It's not a deal we would
 DS> ever take just for ourselves though.

Or else it could be sneaky pricing. Buy one at $19.99, get one
free. But there could also be a recurring $11.99 for one special.

I don't recall seeing the $19.99 regular price, though I admit
it's been some time since I visited a Popeye's.

==

 DS> A long time ago we did make some dim sum and experimented with
 DS> different fillings and spices.  We used the package wrappers bought
 DS> from the Asian market, and did a variety of shapes.   Is there any
 DS> meaning to the different shapes?  I recall doing half moons, purses,
 DS> triangle hats and perhaps one or two more.

You mean iconic significance, such as with the Haman's hats and
such in Jewish cookery? I don't think so in general. I think all
the shapes can be interpreted to mean either "prosperity" or
"longevity," as those are recurring threads throughout the cultures.
More practically speaking, though, the shapes affect the texture or
mouthfeel of the finished product sometimes.

---------- Recipe via Meal-Master (tm) v7.03

      Title: ROAST DUCK / SUI ARP by Ella-Mei Wong
 Categories: Chinese, Poultry, Duck, Main dish
   Servings:  6

      1    Fat duck, 3 to 3 1/2 lb
           =or= 1.5 to 2kg in size
      1 qt Hot water
      3 tb Soy sauce
      1 tb Honey
      1 ts Sugar
    1/4 c  Vegetable oil
      2 tb Sherry
      3 dr Red food colouring, or more
    1/2 c  Stock, or water
           Plum sauce
           Shallots

  Clean duck well and pour over hot water a few times to plump. Allow to
  dry, then marinate for 30 minutes in soy sauce, honey, sugar, vegetable
  oil, sherry and red colouring, turning occasionally to ensure even
  colouring. \remove duck and place on aluminium foil over roasting rack.

  Place a tray with stock or water underneath. Roast in a moderate oven
  approximately 15 minutes per pound/450gm. After the first 20 minutes, when
  duck is browned, cover with aluminium foil to cook a further 20 minutes,
  and then remove foil to complete cooking.

  Serve duck with plum sauce and lengths of shallots.

  from MODERN CHINESE COOKING
  by Ella-Mei Wong
  pub. 1970

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