Text 7859, 82 rader
Skriven 2008-05-27 08:28:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: BEER
================
-=> GLEN JAMIESON wrote to DAVE DRUM <=-

 DD> As I have said here many times - I likes me beer chewy but not
 DD> crunchy!

 GJ> Most of those beers were new to me, and some were interesting to try,
 GJ> but not to buy.   Dos Equis was an old favourite from south of the
 GJ> border, but the Amber Bock was a pleasant new discovery.  After leaving
 GJ> Mexico a few weeks after the picnic it was the first beer I had in USA,
 GJ> and the last, drunk as a morning snack in the El Paso airport before
 GJ> leaving for LA and home.

Amber Bock is my default brewski these days as it is available in more places
than Sam Adams (which is my second favourite). But, Sam's distribution networks
is growning and improving all the time.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Braised Chicken W/Tomatoes & Olives (Poulet Provencal)
 Categories: Poultry, Tomatoes, Herbs
      Yield: 4 servings
 
      1 lb Tomatoes; in wedges
      1 lg Onion; in wedges, leaving
           Root ends intact
    1/2 c  Drained brine-cured black
           Olives; pitted if desired
      4 lg Garlic cloves; sliced, plus
      1 ts Minced
      3 tb Olive oil; divided
      2 ts Herbes de Provence; divided
    1/2 ts Fennel seeds
  3 1/2 lb Chicken
 
  Equipment: kitchen string
  Accompaniment: crusty bread
  Garnish: chopped flat-leaf parsley
  
  Featuring olive oil and the combined herbs and produce of
  the south of France, this one-dish country dinner will
  transport you to a café table in Aix in a heartbeat.
  
  Preheat convection oven to 400°F for regular oven to 425°F
  with rack in middle.
  
  Toss together tomatoes, onion, olives, sliced garlic, 2
  tablespoons oil, 1 teaspoon herbes de Provence, fennel
  seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a
  13- by 9-inch or other 3-quart shallow baking dish. Push
  vegetables to sides of dish to make room for chicken.
  
  Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon
  pepper, remaining teaspoon herbes de Provence, and remaining
  tablespoon olive oil.
  
  Remove excess fat from chicken and pat dry, then rub inside
  and out with seasoning mixture. Tie legs together with string,
  then put chicken in baking dish.
  
  Roast until an instant-read thermometer inserted into thickest
  part of a thigh (do not touch bone) registers 170°F, about 1
  hour in convection oven; 1 to 1 1/4 hours in regular oven.
  
  Let chicken stand 10 minutes before carving.
  
  Serve with vegetables and pan juices.
  
  Shelley Wiseman
  
  Gourmet | March 2008
  
  Makes 4 servings
  
  Meal Master Format by Dave Drum - 11 May 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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