Text 22802, 89 rader
Skriven 2012-03-24 23:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: mixed greens 398
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 ML> You have to assess your own risk: the USDA estimates that
 ML> 1/30000 eggs is contaminated, so if you ate two raw eggs
 ML> a day the chance is you'd get sick twice in your lifetime.
 ML> There's some discussion about whether local or organically
 ML> grown eggs are better in this regard.
 RH> Touble for me is, I'd get used to one local, then we move to a
 RH> completly different local. I also tend to take "government says...."
 RH> with a healthy dose of skepticism so in reality, it could be more eggs
 RH> contaminated than they're admitting to.

Could go either way, actually, though I don't see the USDA
riding any major hobby horses on this one - the economic
benefit of people buying more eggs because of a certain
reassurance being balanced by the trouble that would be
caused by it turning out that a false statement was issued
by a trusted source. I've never encountered or herd tell of
anyone of my acquaintance or acquaintance's acquaintance who
actually got a Salmonella (or other) infection from eggs.
 
 ML> It it tasted just like soap, I would never have
 ML> objected to it.
 RH> I would have never tried it if someone had told me that it tasted like
 RH> soap.
 ML> And on the contrary, I would have tasted something if people
 ML> told me it tasted like (whatever). Just the fact that it tasted
 ML> like something that someone somewhere had eaten.
 RH> But soap?
 
Tasting it would teach me a lot about both the substance and
about the person who told me that.
 
 ML> chicken seasoning powder
 RH> So what, exactly is this? My tschulent recipe called for onion soup
 RH> powder; I just used some Mrs. Dash. Other times I'll use Spike.

Use Knorr or something labelled that made by various Asian
companies; faute de mieux, use granulated bouillon.

This recipe uses a different kind of chicken seasoning, but
suggests chicken gravy (industrial) to be used in a similar
way.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Country Goodness Chicken
 Categories: Cyberealm, Kooknet, Poultry, Mom's best
      Yield: 4 servings

    1/2 c  Flour
      3    Chicken breasts, skinned
           & boned, cut into 1" strips
    1/2    To 1 tsp. salt
    1/4 ts Pepper
    1/4    To 1/2 oil, as needed
      1 cn 10.5 oz chicken broth
      1 c  Hot water
      2 tb White wine
    1/8 ts Marjoram or thyme

  Place the flour in a shallow dish; set aside. Sprinkle the chicken
  with salt and pepper; add to the flour a few strips at a time, and
  dredge to coat on all sides. In a large skillet, heat 1/4 cup of the
  oil over medium-high heat. Add the chicken, turning to brown on all
  sides. Cook for about 10 minutes, adding oil as needed. Pour off the
  excess oil, and add the broth and the hot water to the skillet.
  Reduce heat to low; cover and simmer for 15 minutes. Stir in the wine
  and marjoram (Or thyme); cover and cook for 5 minutes more or until
  the chicken is fork-tender and no pink remains.

  Serve over biscuits or rice with sauce from the pan.

  Lin's Notes: Since Pat is a gravy lover, I didn't add the water.
  Instead, I used a 13.5 oz can of chicken broth, and added only enough
  water to make 2 cups of liquid. As well, since I love chicken
  seasoning (either store-bought or Paul Prudhomme's) I added a few
  sprinkles over the floured chicken, and a bit more on the chicken
  while it was browning. Finally, when the chicken was simmering, I
  added one jar of Heinz Fat-Free Chicken Gravy to the mixture, and let
  it simmer. I didn't use the wine either, and it was absolutely
  TERRIFIC!!!

  Source: Mr. Food Cooks Chicken, 1993.
  Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net,
  Watertown, NY 315-786-1120

MMMMM
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