Text 22399, 77 rader
Skriven 2012-03-13 21:42:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: biscuits 363
====================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Popeyes's (?) coat my tongue

 JW> palm oil.

 ML> Lard stuff is way more better than hydrogenated vegetable fat stuff.

Agreed. I haven't eaten anything with shortening or margarine in it
for years.

 JW> Biscuit 60 grams, 260 calories, 15 grams fat, 7 grams saturated

 JW> That's a lot fattier than my homemade biscuits

I think my biscuits clock out around 150 cal.

 ML> I'd rather have a piece of chicken for my 260 Cal

I would want one of each.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roasted Poussins with Fennel
 Categories: Chicken, Cornish hen, Wine
      Yield: 6 Servings

      6    Poussins or
           -Cornish hens
  1 1/2 lb Fennel bulbs; trimmed,
           -sliced thin; reserve
           -ribs for stuffing
      2 tb Unsalted butter
      1 tb Vegetable oil
    1/2 c  Dry white wine
    1/2 c  Water
      2 tb Pernod
      6    Parsley sprigs for garnish

  Stuff the chicken cavities with the reserved fennel ribs, chopped,
  and truss the chickens. In a large heavy skillet heat the butter
  and the oil over moderately high heat until the foam subsides and
  in the fat brown the chickens, patted dry and seasoned with salt
  and pepper, in batches, transferring them as they are browned to a
  flameproof roasting pan. Pour off all but 1 tablespoon of the fat
  and in the fat remaining in the skillet cook the sliced fennel
  over moderate heat, stirring, until it is golden and softened.
  Spoon the fennel around the chickens and add the wine and 1/2 cup
  of the water. Roast the chickens in the middle of a preheated
  400F. oven, basting them every 15 minutes and adding enough of the
  remaining 1/4 cup water as necessary to maintain about 1 cup pan
  juices, for 40 to 50 minutes, or until a meat thermometer inserted
  in the fleshy part of a thigh registers 180F. and the juices run
  clear when the thigh is pierced with a skewer.

  Transfer the pan to the stove top. In a small saucepan heat the
  Pernod over moderately low heat until it is warm, ignite it, and
  pour it carefully over the chickens, letting the flames go out.
  Transfer the chickens to plates, and garnish each serving with a
  parsley sprig. Boil the pan juices until they are reduced to about
  2/3 cup, season the gravy with salt and pepper, and transfer it to
  a gravy boat.

  Gourmet December 1991

MMMMM

Cheers

YK Jim


... Feed reindeer moss to the reindeer and then eat them.

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