Text 4565, 84 rader
Skriven 2008-03-29 09:43:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: White Meat 69
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 DD> Been there ... and I'm waaaay too fond of corn, beans, tatties, etc.
 DD> And I've done your other suggestion - or near to it ... but, that
 DD> wasn't what I wanted this time.   Bv)=

I'm kind of different: if I never saw another carbohydrate (aside
from the occasional beer or scrapple or piece of pah) I could still
be happy. I enjoy noodles, vermicelli, sweetcorn, and maybe rice
once in a while but could easily do without forever.

 ML> The best kind of pesto (for me) - no cheese.
 DD> I've never made a pesto w/cheese. Not by design, especially.

I make pesto without cheese by design, but I've also been known
to make it with, to suit others.

 DD> Errrrrmmmm, these were alredy partially squished out from whatever
 DD> process they had been through at the chicken factory. So, getting the
 DD> rest down to 1/4" was no problem.

It's not just the thickness, it's also the length of the fibers.
You should, if you're that much of a starch monkey, learn from
the restaurants and figure out how to make your cutlets 1/8"
thick and triple dip them. Nice crunchy cheap fried things with
a vague, fugitive meat flavor.

  The problem then is A) a skillet big
 DD> enough or B) a plate big enough to plate the expanded (diameter) breast
 DD> AND its side stuff.

Every proper kitchen has a 12 or 14" skillet. And as far as
plates go, use two!

---------- Recipe via Meal-Master (tm) v8.05

      Title: Cooking Ratios and Times for Selected Grains
 Categories: Cia, Ffbb, Information
      Yield: 1 Text

                             Ratio of
                             Grain to      Approximate
  Type                       Liquid (Cups) Yield (Cups*)   Cooking Time

  Barley, pearled            1:2                4          30 to 45 min
  Barley groats              1:2 1/2            4          50 min to 1 hr
  Buckwheat groats (Kasha)   1:1 1/2 to 2       2          20 to 25 min
  Couscous**                 -                  1 1/2 to 2 20 to 25 min
  Hominy, whole***           1:2 1/2            3          2 1/2 to 3 hr
  Hominy grits               1:4                3          25 min
  Millet                     1:2                3          30 to 35 min
  Oat groats                 1:2                2          45 min to 1 hr
  Polenta                    1:3 to 3 1/2       3          35 to 45 min
  Rice, Arborio (risotta)    1:3                3          20 to 30 min
  Rice, basmati              1:1 1/2            3          25 min
  Rice, converted            1:1 3/4            4          25 to 39 min
  Rice, long-grain, brown    1:3                4          40 min
  Rice, long-grain, white    1:1 1/2 to 1 3/4   3          18 to 20 min
  Rice, short-grain, brown   1:2 1/2            4          35 to 40 min
  Rice, short-grain, white   1:1 to 1 1/2       3          20 to 30 min
  Rice, wild                 1:3                4          30 to 45 min
  Rice, wild, pecan          1:1 3/4            4          20 min
  Wheat berries              1:3                2          1 hr
  Wheat, bulgur, soaked+     1:4                2          2 hr
  Wheat, bulgur, pilaf+      1:2 1/2            2          15 to 20 min
  Wheat, cracked             1:2                3          20 min

  *   From 1 cup of uncooked grain.
  **  Grain should be soaked briefly in tepid water and then drained before
      it is steamed.
  *** Grain should be soaked overnight in cold water and then drained before
      it is cooked.
  +   Grain may be cooked by covering it with boiling water and soaking it
      for 2 hours or cooking it by the pilaf method.

  Recipe by: The New Professional Chef (6th Edition)
  :          The Culinary Institute of America
  :          John Wiley & Sons, Inc.
  :          ISBN:  0-471-28679-6

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