Text 39494, 122 rader
Skriven 2010-06-26 22:47:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Glen Jamieson
Ärende: Re: PRODUCT REVIEW  0062
================================
 -=> On 06-26-10  10:45,  Glen Jamieson <=-
 -=> spoke to Jim Weller about PRODUCT REVIEW  00626 <=-

 GJ> Such an authoritarian restriction deserves to be countered.  The
 GJ> operators of the long distance trains here have that rule in order to
 GJ> sell passengers their own expensive beer and wine, but this can be
 GJ> dealt with by secreting a bottle of rum - preferably OP - in your
 GJ> luggage and then buying soft drink in bottles, which you spike as
 GJ> required during visits to your sleeping cabin.  If you are travelling
 GJ> on the cheap, in the aircraft style layback seats instead of a
 GJ> sleeper, it can be more difficult to get away with that method, as
 GJ> other passengers may catch you out.  Then you have to give them a few
 GJ> shots to shut them up.


And what happens to you if the conductor observes your stash of
contraband liquor?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Smothered in Black Beans
 Categories: Cajun, Chicken, Beans
      Yield: 4 Servings
 
      1 lb Dried black beans; rinsed
           - and picked over
  3 1/2 lb Chicken; cut into 8 pieces
      2 T  Vegetable oil
      2 c  Onions; chopped
      2 c  Bell pepper; seeded and
           - chopped *
      1 c  Celery; chopped
  4 1/2 c  Chicken stock; in all

MMMMM---------------------GARNISH (OPTIONAL)--------------------------
      1 c  Tomato; peeled and diced

MMMMM-----------------------SEASONING MIX----------------------------
      1 T  Salt
      2 t  Paprika
  1 3/4 t  Dry mustard
  1 3/4 t  Onion powder
  1 1/2 t  Dried basil
  1 1/2 t  Ground cumin
  1 1/2 t  Garlic powder
      1 t  Dried oregano
      1 t  Black pepper
      1 t  Ground ancho chile peppers
      1 t  Ground arbol chile peppers
      1 t  Ground dried Anaheim chile
    1/2 t  Cayenne
 
  *  Use all one color bell pepper or use about 2/3 cup each of red,
  yellow and green bell peppers.
  
  Note:
    Notice that the beans are to be soaked overnight, a step that
  shortens the cooking time.  If you forget, or if you're in a hurry,
  you can cook them, in water to cover, on high in the microwave for
  about 30 minutes, which will produce a similar result.  If you do it
  this way, cook the beans first, then prepare the seasoning mix, then
  the vegetables, and the beans should be ready for use by then.
   Don't be afraid of the several hot peppers in the seasoning mix.
  This dis is spicy, but with the full pound of beans, and especially
  if it is served over rice, it will be enjoyed even by chile wimps.
  
  This dish makes great presentation -- the fresh tomato garnish, if
  you use it, adds just the right contrast of color, temperature,
  flavor and texture.
  
  1.  Day 1:  Add enough water to the beans to cover them by 3 to 4
  inches and soak overnight in the refrigerator.   Or see headnote
  above to prepare them the same day.
  
  2. Day 2:  Drain but do not rinse the beans and set them aside.
  Combine the seasoning mix ingredients in a small bowl.  Sprinkle the
  chicken pieces evenly with 1 Tablespoon plus 1 teaspoon of the
  seasoning mix and rub it in well.
  
  3. In a heavy 4-quart pot, heat the vegetable oil over high heat just
  until it begins to smoke, about 3 to 4 minutes.  Brown the chicken in
  batches, large pieces first and skin side down first, turning once a
  minute, until nicely browned, about 8 minutes per batch.  Remove the
  chicken from the pot and set aside.
  
  4.  To the pot, add the onions, bell peppers, celery, and the
  remaining seasoning mix.  Cook for 10 minutes, stirring and scraping
  teh pot every 2 minutes to prevent sticking (and, if absolutely
  ncecessary during this time to prevent burning, add a little bit of
  the stock -- no more than 1/2 cup -- to deglaze the pot).  Stir in 3
  cups of stock and the beans, cover, and bring just to a boil.
    At this early point, the seasonings don't taste balanced and have a
  flavor very much like their uncooked state.
    Reduce the heat to medium-low and simmer, stirring and scarping the
  pot every 5 minutes for 45 minutes, stirring more often toward the
  end of the cooking time.  Add 1/2 cup of the stock, and cook, still
  stirring and scaping every 3 to 5 minutes, for 15 minutes.  If the
  beans start to stick hard to the pot bottom, add the remaining 1/2
  cup stock and scrape the bottom carefully.
  
  5.  Return the chicken and the accumulated juices to the pot and
  submerge the chicken pieces in the beans and liquid.  Return just to
  a boil, reduce the heat to low, and simmer until the beans are soft
  and their liquid is thick and creamy, about 15 minutes.
    You'll notice that now the seasonings are well balanced and the
  beans have absorbed their flavor, producing a very rich, complex
  finished taste.
    Towards the end of the cooking time, you might want to mash some of
  the beans against the side of the pot to thicken the sauce and
  release even more of the wonderful flavor of the beans.  Remove from
  the heat, garnish with the diced fresh tomatoes, if desired, and
  serve immediately with hot rice.
 
MMMMM


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