Text 8192, 94 rader
Skriven 2008-06-01 19:45:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Upson Downs
===================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> There were a couple of other Jumer's locations - none of which retain
 DD> the Jumer branding AFAIK.

 ML> I'm guessing that the founder died, and either the profligate
 ML> offspring or the accountants took over.

Bingo - the water flowed downhill until their was no more water and the
offspring had to sell up and go set legitimate jobs.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Adobo Chicken In Parchment
 Categories: Latino, Poultry, Chilies
      Yield: 6 servings
 
      8    Dried guajillo chilies;
           Wiped clean
      8    Dried chilies de árbol;
           Wiped clean, stemmed,
           Leaving seeds
      1 tb + 3/4 ts fine sea salt;
           Divided
     10 cl Garlic
      2 ts Cumin seeds
      2 ts Dried oregano
      1 ts Anise seeds
      8    Whole cloves
      2    Inch piece cinnamon stick
      1 c  Water
    1/4 c  Cider vinegar
      6    Whole chicken legs
 
  Equipment: kitchen string
  
  This ingenious technique cooks the chicken in a purse with
  its own juices and a mix of spices. It slowly simmers the
  bird to a silky richness—an enticing side of chicken that
  we rarely see.
  
  Slit guajillo chiles lengthwise, then stem and seed.
  
  Heat a dry cast-iron skillet (not nonstick) over medium heat
  until hot, then toast chiles in batches (with guajillos opened
  flat), turning and pressing with tongs, until more pliable
  and slightly changed in color, about 30 seconds per batch.
  Transfer to a bowl and soak in boiling-hot water until
  softened, about 15 minutes.
  
  Drain chiles, then purée in a blender with 1 tablespoon
  sea salt and remaining ingredients except chicken and
  remaining sea salt until adobo is very smooth, about 1
  minute.
  
  Sprinkle chicken with remaining 3/4 teaspoon sea salt.
  
  Place 1 chicken leg in center of a sheet of parchment paper
  (about 20 by 15 inches) and cover with 1/3 cup adobo. Gather
  parchment up around chicken and tie tightly with kitchen
  string. Repeat with remaining chicken and adobo.
  
  Arrange packages in 2 steamer racks and/or pasta-pot inserts.
  
  Set steamer racks (on top of each other) over boiling water
  in a pasta pot (use 2 pots if you can't layer your racks)
  and steam, covered tightly, until chicken is very tender and
  starting to fall off the bone, 1 3/4 to 2 hours. (Replenish
  water as necessary.)
  
  Carefully transfer each package to a shallow bowl.
  
  Remove kitchen string and slowly slide parchment out from
  underneath chicken and broth. Season with salt.
  
  Cooks' note: Parchment packages can be assembled and chilled
  up to 1 day before steaming.
  
  Roberto Santibañez, Saz'on Cooking School, San Miguel de
  Allende, Mexico
  
  Gourmet | May 2008
  
  Makes 6 servings
  
  Meal Master Format by Dave Drum - 11 May 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Avail Ukrania!  My bitter homeland..." -- Mike Nelson
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