Text 25819, 102 rader
Skriven 2012-06-07 21:41:34 av DAVE SACERDOTE (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Fast Food
=================
JW> If I want a quick lazy meal I much prefer the supermarket's package
JW> deal of a rotisserie chicken plus 2 pretty good Ziggy's Deli salads
JW> and a baguette at $10.99 over KFC's 8 piece $12.99 dinner with
JW> fries, gravy and a 2 L bottle of pop. Better taste, better nutrition
JW> and better price.

The local KFC continually bombards me with coupons in the mail. I
don't think I've paid the full price for anything there in years.

I stopped buying rotisserie chickens from the supermarkets. They always
seem overcooked. I know they have to cover their asses because of
pathogens in undercooked poultry, but geez.

Also, the stores here are discovering "flavors." Garlic rotisserie
chicken. Italian marinade chicken (tastes like a damn salad, gag.)
Herbal Whatever rotisserie chicken. I just want a chicken without
all the crap injected into it.

(That was my complaint with "Kenny Rogers Rotisserie Chicken."  Yeah,
THAT Kenny Rogers, the half-assed singer. They used to marinate the
hell out the birds to the point where all I could taste was the 
marinade. No tears were shed when they went out of business.)





-> 
-> MMMMM----- Recipe via Meal-Master (tm) v8.06
->  
->       Title: Black Mushroom Chicken, Deep-Fry/braised
->  Categories: Chicken, Nuts, Chinese, Mushrooms
->       Yield: 6 Servings
->  
->      15    Dried black mushrooms
->       3 lb Chicken
->            Soy sauce
->       5 sl Fresh ginger root
->       1    Bamboo shoot
->       4    Water chestnuts
->       2    Scallion stalks
->       2 tb Oil
->     1/2 ts Salt
->   2 1/2 c  Water
->     1/2 ts Sugar
->       1 ds Pepper
->       2 ts Cornstarch
->       3 tb Water
->            Oil for deep-frying
->  
->   Soak dried mushrooms.
->   
->   Cut chicken in half and wipe with a damp cloth. Rub, inside and
->   out, with soy sauce. Let stand 10 minutes.
->   
->   Meanwhile slice ginger root. Shred bamboo shoot, water chestnuts
->   and soaked mushrooms. Cut scallion stalks in 1-inch sections.
->   
->   Heat oil to bubbling. Gently lower in chicken, one half at a time,
->   and brown lightly. Drain on paper toweling.
->   
->   Heat remaining oil. Add salt and ginger root; stir-fry a few
->   times. Add shredded vegetables and scallions; stir-fry 1 to 2
->   minutes.
->   
->   Stir in and heat water; add sugar and pepper. Return chicken
->   halves and bring to a boil; then simmer, covered, until tender
->   (about 20 minutes).
->   
->   Remove chicken, leaving liquids in pan. Let bird cool slightly;
->   then chop, bones and all, in bite-size pieces. Arrange on a
->   serving platter.
->   
->   Gently reheat liquids in pan. Meanwhile blend cornstarch and
->   remaining cold water to a paste; then stir in to thicken. Pour
->   sauce over chicken and serve.
-> 
->   VARIATION: In step 7, instead of chopping the chicken, disjoint
->   and bone the legs and wings. Cut the breast meat in slices and
->   arrange decoratively on a platter with legs and wings.
->   
->   From The Thousand Recipe Chinese Cookbook
-> 
-> MMMMM
-> 
-> Cheers
-> 
-> YK Jim
-> 
-> 
-> ... Was it all fireworks and dancing unicorns?
-> 
-> ___ Blue Wave/QWK v2.20


---
http://davescupboard.blogspot.com/ - Dave's Cupboard Blog
http://on.fb.me/kZMy8b - Dave's Cupboard on Facebook
http://bacon-labels.blogspot.com/ - The Bacon Label Gallery
http://twitter.com/davescupboard/ - Follow me on Twitter
http://the6t.blogspot.com/ - Restoring and Enjoying a 1960 F100
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)