Text 23092, 134 rader
Skriven 2012-03-30 23:14:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Various
===============
-=> Quoting Hap Newsom to Jim Weller <=-

 
 ->  HN> many are "undocumented"

 -> Not a big issue problem here.

 HN> You got no undocumenteds in Canada?
 HN> Betcha DO!!

I'm sure we do but they would have to arrive by air or boat or
through your country. Every once in a while we catch and send away a
boatload full. But the number of people who sneak in successfully is
believed to be samll. As I mentioned we know there are 40,000 people
here on expired temporary visas, but percentage wise that's not a
lot.

The biggest group of undocumented would be Vietnam war era
Americans! [g]

For people who want a French Laundry experience for a bit less money
and/or can't make it to Yountville....

http://tinyurl.com/9restaurants

http://tinyurl.com/9morerest

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Thomas Keller's Favorite Roast Chicken
 Categories: Chicken, Condiments
      Yield: 4 Servings
 
      3 lb Free-range chicken
           Kosher salt and freshly
           Ground black pepper
      2 ts Minced thyme
           Unsalted butter
           Dijon mustard
 
  Chicken that's basic, brilliant By Aleta Watson San Jose Mercury
  News
  
  Now and again, the Food & Wine staff chances upon a recipe so
  appealing that we just have to share it even though it has no
  connection to a story. These are the dishes we want to eat, the
  recipes destined to become stars in our personal repertoires. They
  merit the spotlight because they feature unusual combinations of
  ingredients or inspired techniques. In the months ahead, we'll use
  this new feature to share our finds with you.
  
  Thomas Keller's recipe for simple roast chicken is a perfect
  example. I've tried many ways of roasting chicken, and this was
  the easiest I had ever read. Start with a really good chicken, dry
  thoroughly, season generously with salt and roast at 450 degrees
  without basting for about an hour. That's it.
  
  For his Yountville bistro, Bouchon, Keller's staff brines the
  chicken before roasting. But this is the method the meticulous
  chef and owner of the French Laundry, arguably the best restaurant
  in the United States, uses at home.
  
  If it's good enough for him, I reasoned, it was worth a try.
  Knowing Keller has built his reputation on impeccable technique, I
  was careful not to cut any corners.
  
  The results were phenomenal. The skin puffs up like a balloon in
  the oven and turns a crisp golden brown. The meat stays moist,
  juicy and full of flavor. A drizzle of pan juices and fresh thyme
  at the finish takes the dish from basic to brilliant.
  
  This is one recipe I'll come back to again and again.
  
  Preheat oven to 450 degrees. Rinse chicken in cold water, then dry
  very well with paper towels, inside and out. The less it steams,
  the drier the heat, the better.
  
  Salt and pepper cavity, then truss bird with kitchen twine to help
  it cook more evenly. (See Note.)
  
  Now, salt chicken; I like to rain salt over the bird so it has a
  nice uniform coating that will result in crisp, salty, flavorful
  skin (about 1 tablespoon). When it's cooked, you should still be
  able to make out salt baked onto the crisp skin. Season to taste
  with pepper.
  
  Place chicken in saute pan or roasting pan and, when oven is up to
  temperature, put chicken in oven. I leave it alone; I don't baste
  it. I don't add butter. You can if you wish, but I think this
  creates steam, which I don't want. Roast it until it's done (165
  degrees in the thickest part of the thigh), 50 to 60 minutes.
  Remove from oven and add thyme to pan. Baste chicken with juices
  and thyme and let it sit for 15 minutes on cutting board.
  
  Remove twine. Discard wing tip. Separate middle wing joint and eat
  that immediately. Remove legs and thighs. I like to take off the
  backbone and eat one of the oysters, the two succulent morsels of
  meat embedded there, and give the other to the person I'm cooking
  with. But I take the chicken butt for myself. I could never
  understand why my brothers always fought over that triangular tip;
  until one day I got the crispy, juicy fat myself. These are the
  cook's rewards.
  
  Cut breast down middle and serve it on the bone, with one wing
  joint still attached to each. The preparation is not meant to be
  super elegant. Slather meat with butter. Serve with mustard on the
  side and, if you wish, a simple green salad. You'll start out
  using knife and fork, but finish with your fingers, because it's
  so good.
  
  Note: To truss chicken, place it on a tray with legs toward you.
  Tuck wing tips under bird. Cut piece of kitchen twine about 3 feet
  long and center it on top of neck end of breast. Lift neck end of
  bird and pull twine down around wings and under chicken, then
  bring ends up over breast toward you and knot twine, pulling it
  tight to plump breasts. Bring ends of twine around ends of
  drumstick and straight up. Tie as before to pull drumsticks
  together and form a compact bird. Tie again to secure knot.
  "Bouchon" by Thomas Keller (Artisan) From: Terry Pogue
  <foodwine@listserv.Cm
 
MMMMM


Cheers

YK Jim


... My meals are the very embodiment of half-fashionable faux-poverty.

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