Text 21943, 69 rader
Skriven 2012-03-02 03:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: starting with s 309
===========================
 DS> I remember talking with you about playing skittles when we lived in
 DS> England.
 DS> Have you seen it being played in countries other than Great Britain?

The particular game I believe only in New Zealand, which
is pretty British. But knocking things down is pretty
universal (as is sticking pointed objects into things)
as a play phenomenon.

-
 ML> perhaps in this episode the
 ML> guy had acquired enough of a feel for the type of cooking
 ML> that he could sort of fake it. Did he get an assistant who
 ML> could taste for balances?
 DS> On that show, they work alone.  Don't remember if he made it to the
 DS> next round or if he got chopped.

I don't think a first-class chef can make it without tasting,
though an acute sense of smell could go a long way as a
substitute. But there's always a balance issue. Further,
there's a phenomenon I have encountered in my own cooking,
mostly recently: when my electrolytes are low, I tend to
oversalt, this being the case frequently now that I'm on
Lasix, a case of my own needs taking precedence over
everyone else's. But this happens instinctively: I think I'm
cooking like I used to, but the salt just seems to sneak its
way in: and as I taste less than I should (my method: dip a
clean finger into the liquid part of the food - switching
fingers until after a maximum of three tastes I wash my
hands), some things are coming out saltier than normal.
And if I actually think about it, I undersalt.

------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Spanish Saffron Chicken
Categories: Low-cal Chicken
  Servings:  6

      6 x  Chicken Breast halves  *          1/4 t  Ground Pepper
      1 x  Med Onion, sliced                   1 x  Clove garlic, minced
    1/2 lb Fresh Mushrooms, sliced             1 c  Water
      2 t  Paprika                             1 t  Dry Chicken Bouillon powder
    1/2 t  Saffron threads (or Tumeric)        1 c  Frzn English Peas
      2 T  Sliced Ripe Olives (pitted)       1/4 c  Skim Milk
      1 T  Cornstarch                          2 T  Water
      3 c  Hot cooked long-grain Rice

  *  6 (4 oz each) skinned, boned chicken breast halves
   Sprinkle chicken with pepper. Place in large Dutch oven that has been
  coated with cooking spray. Cook over med heat until browned.
   Wipe pan drippings from Dutch oven with a paper towel. Coat Dutch oven
  again with Pam; place over med-hi heat until hot. Add onion, garlic, and
  mushrooms; saute until tender. Add chicken, 1 c water, and paprika,
  bouillon powder, and saffron threads. Bring to a boil. Cover, reduce heat,
  and simmer 25 minutes until chicken is tender. Remove chicken and set
  aside.
   Add peas, olives, and skim milk to Dutch oven. Cover and simmer 5
  minutes. Combine cornstarch and 2 T water; add to vegetable mixture. Bring
  to a boil. Reduce heat; cook, stirring constantly, until thickened and
  bubbly. Remove from heat.
   To serve, place rice on a serving platter. Arrange chicken over rice; top
  with vegetable mixture.

  Source: cyberealm bbs

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