Text 4382, 112 rader
Skriven 2008-03-26 07:16:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: White Meat
==================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> So, I smile, say "Thenkew veddy much" and accept the gift in the
 DD> spirit it was intended. All the while trying to figure what to do with
 DD> this sack of empty protein. Stashed all but one of the portions in my
 DD> freezer and let the one left out thaw a bit.

 ML> The obvious solution is to go on the Atkins diet. The other
 ML> obvious solution is to slice into cutlets, saute in butter,
 ML> and deglaze the pan with an appropriate booze, especially
 ML> Sherry or Marsala. Add mushrooms if you have any.

Been there ... and I'm waaaay too fond of corn, beans, tatties, etc. And I've
done your other suggestion - or near to it ... but, that wasn't what I wanted
this time.   Bv)=

 DD> Started some spaghetti in my As Seen On TV pasta pot and got out the
 DD> basil, garlic, pine nuts, and olive oil for the pesto.

 ML> The best kind of pesto (for me) - no cheese.

I've never made a pesto w/cheese. Not by design, especially. just worked out
that way. And it's easy enough to add fresh grated Parm, etc. after the fact.

 DD> Put some flour into a large saucer, added salt (actually in my case
 DD> Morton's Lite Salt - which is 2/3 potassium chloride and better for my
 DD> health) and ground some pepper into the flour. Then, I a fit
 DD> inspiration (and discovery) I took the chunk of Parmesan I found in the
 DD> freezer and put it in my rotary grater for about 2 TB fresh shaved
 DD> cheese in the flour mix.

 ML> I'm using lite salt as well these days but am refraining from
 ML> putting cheese into my dredging mix - you do realize that you
 ML> also stumbled upon the secret recipe for Italian-style breadcrumbs?

No, I hadn't. I just added the cheese into the mix to provde some cohesion to
the flour molecules.

 DD> By that time the breast half was thawed enough to be malleable so I
 DD> flattened it to a fairly uniform 1/4" (6.5mm for you outside the US)
 DD> and put it to soak in a bowl of cold water.

 ML> Lesson #1. Slice the thing horizontally into 3 or 4 sheets while
 ML> it's still frozen. Then, when the pieces are thawed, whack them
 ML> and get them really really thin.

Errrrrmmmm, these were alredy partially squished out from whatever process they
had been through at the chicken factory. So, getting the rest down to 1/4" was
no problem. The problem then is A) a skillet big enough or B) a plate big
enough to plate the expanded (diameter) breast AND its side stuff. My solution
was to whack it in half ... which, with a fairish slug of pasta or rice would
make one breast sufficient for two serves.

 DD> I was so proud of me. I had invented something to do with ordinarily
 DD> tasteless chooken white meat. Something I could enjoy (that's more
 DD> important). And enjoy I did ... until I got to thinking, which is
 DD> always a dangerous move for me.
 DD> Off to internet land - and suspicions confirmed. I had just invented
 DD> (had I used veal instead of chicken) Veal Piccata.

 ML> Heh heh. I've done that a dozen times, not with the piccata, but
 ML> with various reinventions. Worse, I once had a superb piece of
 ML> music go through my head while I was half-asleep, and I tried to
 ML> wake up in order to sketch it out, which I did, with difficulty,
 ML> before going back to sleep. Woke up to find that I'd transcribed
 ML> part of the first movement of a piece by Shostakovich, and
 ML> imperfectly at that. The worst of it was that it was the best
 ML> thing I've ever written.

Happens to me more and more as I get older ... not the music thing as my mind
is organised to enjoy music but not think in it. Did happen to me on a science
fiction story I wrote for a regional fanzine once. Nearly word-for-word of a
Murray Leinster piece which I have no memory of having ever read (and I have a
pretty good memory for my readings).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turkish Delight 2
 Categories: Candies, Greek
      Yield: 24 servings
 
      3 tb Unflavored gelatine
    1/2 c  Cold water
    1/3 c  Boiling water
      2 c  Sugar
      4 tb Extract *
           Food coloring **
    1/4 c  Pistachio nuts; chopped
      1 c  Confectioners' sugar
 
  * Extract: may use orange, lemon or raspberry extract.

  ** Food Coloring: Use appropriate color to match flavor.
  
  Soften gelatine in cold water.  Add sugar to boiling water.  Bring to
  boil.  Stir in softened gelatine.  Simmer, uncovered, 20 minutes.  Add
  flavoring and coloring.  Pour into ungreased, 8-inch square pan.  Add
  nuts.  Stir gently.  Chill.  When firm, invert onto cutting board.
  Cut into 1 1/2 inch cubes.  Roll in confectioners' sugar.  Store in a
  jar at room temperature.  Serve with Greek Coffee.
  
  From "Classic Greek Cooking" by Daphne Metaxas.  ISBN: 0-911954-31-7.
  
  Typed for you by Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM

... "All you ever do, babe, is shake my tree" -Coverdale/Page
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