Text 38698, 87 rader
Skriven 2010-06-05 12:17:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: various things 258
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 RH> Actually, for the most part, I do pretty well on keeping the mess
 RH> down. I can dissect a piece of chicken quite well with a knife &
 ML> I can compete in that arena. Just choose not to.
 RH> I suspect most of our generation could, tho it might be a bit of a
 RH> struggle for some.  The next generation might have some who could do
 RH> well in that arena, not many tho.  Below that, it's probably a lost
 RH> cause.

After all, chicken comes without bones, except when it has handles.

 RH> were expected to use good manners.  That meant no picking up the
 RH> chicken to eat it off the bone.
 ML> Depends. In some of the etiquette books, foods such as chicken
 ML> parts and asparagus are explicitly singled out as finger foods.
 RH> I've read that chicken is considered a finger food in some settings
 RH> (picnics, informal dinners) but not in others.

In the new liberalized world, wings and drummers are finger food,
the former all the time, the latter most of the time.

  OTOH, I was taught
 RH> that asparagus is a fork (we always had it in short pieces) and knife
 RH> (for the spears I had when I was older) food. My parents weren't
 RH> sticklers for manners but did manage to teach us some.

It was either Emily or Amy who said that asparagus can always be
eaten as finger food, held by the stem end and munched from the
bud end; though at a sit-down, cutting it across and eating it in
the way you and I were taught is accepted but not necessary. These
days, except in stir-fry and sauce situations, I always finger-food
the spears.

 ML> I was thinking just now of fixing a ti-pon for the picnic. Trial
 ML> by fire, as it were, for Steve, as it looks and smells very
 ML> porky (it's like that pork with soy recipe I posted, but the cut
 ML> is the picnic shoulder, which has a lot of skin and fat).
 RH> And, as you saw, he's warming up to pork again.  If that smelled like
 RH> the hog farm we passed by in western NC a few years ago, he would not
 RH> eat it.  He did enjoy the ribs at the Mexican place.

I waited until after you left to make the ti-pon, which certainly
didn't smell like a hog farm but was very porky nonetheless.
 
 ML> [edited to add the discovery of a duck in the local freezer
 ML> makes it less likely that this will happen]
 RH> We enjoyed the bits of duck we had.

Thanks. I enjoyed fixing the duck. I like cooking things I like
better even than eating things I like or talking with people
I like. I'd have preferred having people join me in the kitchen,
but it was darn hot in there, so I didn't suggest it.

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

      Title: Wild Wild Rice
 Categories: Emeril, Rice, Game
      Yield: 3 Servings

      1 ts Oil
      1 c  Cubed cooked duck meat
      1 tb Minced shallots
    1/2 c  Diced apple
      2 c  Cooked wild rice
      1 c  Stock (as needed)
    1/2 tb Chopped fresh sage, plus
           Extra for garnish
           Salt and pepper

  Heat oil, add duck and cook, tossing, for 1 minute. Add shallots and
  apples and cook for 3 minutes. Add rice and stir to mix. Gradually
  add enough stock, a little at a time, until rice is moistened. Simmer
  until heated through and season with sage, salt and pepper. Served
  garnished with extra sage.

  Yield: 3 to 4 servings

  SOURCE: Essence of Emeril Cooking Show Copyright 1998, TV FOOD
  NETWORK; SHOW #EE0122

  MM Format by Dave Drum - 02 January 2000 FROM: Uncle Dirty Dave's
  Kitchen

MMMMM

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