Text 22909, 111 rader
Skriven 2012-03-25 22:14:06 av Ruth Haffly (1:396/45.28)
  Kommentar till text 22802 av MICHAEL LOO (1:123/140)
Ärende: mixed greens 398
========================
Hi Michael,

 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.

 ML> Could go either way, actually, though I don't see the USDA
 ML> riding any major hobby horses on this one - the economic
 ML> benefit of people buying more eggs because of a certain
 ML> reassurance being balanced by the trouble that would be
 ML> caused by it turning out that a false statement was issued
 ML> by a trusted source. I've never encountered or herd tell of
 ML> anyone of my acquaintance or acquaintance's acquaintance who
 ML> actually got a Salmonella (or other) infection from eggs.

We're buying some local eggs; one of the vendors at the farmer's market
carries baby bantam eggs. We know she's good about keeping things clean
(her produce doesn't need much cleaning) so I have no qualms about
getting the eggs from her. Three of them are about equal to 2 large eggs
but I don't use them in cooking/baking. We use them just for eating in
various forms.


 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?

 ML> Tasting it would teach me a lot about both the substance and
 ML> about the person who told me that.

If someone told me something tasted like soap, I'd give it a pass.

 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.

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

I've not bought bouillon since we moved here--been using the various
"Better than Bouillon" bases or my own home made stocks instead. But,
when I did buy, I got the powdered. They're too salty for our tastes
now.


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

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

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

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

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

 ML>   Serve over biscuits or rice with sauce from the pan.

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

I'd make several adaptions but I'm going to save this off. Some fresh
mushrooms would probably taste good in it.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... The first rule of intelligent tinkering:  Save all the parts!

--- PPoint 3.01
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