Text 26458, 108 rader
Skriven 2012-06-25 05:36:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av JIM WELLER
Ärende: An argument against...
==============================
-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> Much like the arguments and fads for and against eggs and butter.
 JW> Often the old fashioned ideas, based on 100,000 years of evolution
 JW> and 10,000 years of agriculture are best.

 DD> "Life's a journey. Enjoy the ride!" Near as I can tell ain't
 DD> none of us getting out of here alive.

 JW> But the ride is longer and better if one eats well and stays healthy.

I've enjoyed the ride so far - even with the detours to the "uh-oh" moments.
Once I got past them, that is.
 
 DD> I've had Caesar salad / Can't say as I have been impressed with
 DD> any of them.

 JW> A well made Caesar salad is a thing of beauty but if it starts with
 JW> bottled dressing and lacks anchovies and/or wooster sauce there is
 JW> no way it can be first rate.

I've had it at places with all that you mention - and I still ain't impressed.
'druther have a nice julienne salad with meats and cheese and big, black,
unpitted Greek olives.
 
 DD> Title: Warm Crab Caesar Salad

 DD> 2 c  Eggplant

 JW> Eggplant? There's the first mistake.

I thought the crab was the first mistake - right there in the title.
 
 DD> 1/2 ts Dill; dried

 JW> That's the second one.

 JW> And where's the Caesar dressing?

In the Wishbone/Good Seasons bottle???? 
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Chicken Caesar Salad
 Categories: Tv-food, Poultry, Salads, Breads
      Yield: 1 Salad
 
      1 lb Chicken, boned, skinned, in
           - strips
           Salt & pepper
      2 tb Olive oil
      1 lg Head  romaine lettuce;
           - washed, spun dry
    1/2 c  Freshly grated Parmesan

MMMMM-------------------------CROUTONS------------------------------
      1 c  Bread cubes; about 3/4"
    1/4 c  Olive oil
      1 ts Dried thyme
      1 ts Paprika
      2 tb Grated Parmesan

MMMMM-------------------------DRESSING------------------------------
      6 cl Garlic; minced then mashed
      1 tb Dijon mustard
      1 tb White vinegar
           Lemon juice
      2 tb Mayonnaise
    1/2 c  Olive oil
           Salt & pepper
           Minced anchovy filets

MMMMM-------------------------GARNISH-------------------------------
           Fine chopped parsley
           Whole anchovies
 
  Season chicken with salt and pepper. Heat cast iron grill
  pan over medium high heat. Add chicken and grill for 3-4
  minutes per side or until meat is no longer pink in the
  middle.
  
  Preheat oven to 400øF/205øC. In a bowl whisk together
  olive oil, thyme, paprika and grated Parmesan. Add bread
  cubes and toss to coat. On a baking sheet spread out bread
  cubes in a single layer and bake until golden about 8-10
  minutes.
  
  For the dressing, combine garlic, mustard, vinegar and two
  pinches of salt in a bowl and process using a hand blender
  or whisk. Add mayonnaise and blend together to form a
  thick base. In a slow stream add olive oil. Season to
  taste with salt, pepper and lemon juice
  
  Place ripped up romaine lettuce leaves in a large bowl and
  toss with several tablespoons of the dressing. Add grated
  Parmesan and toss to combine. Slice grilled chicken into
  thin strips. Arrange lettuce on a plate and top with
  chicken strips. Garnish with parsley and anchovy.
  
  Recipe From: Cook's Choice - Sean & Cathy: Show #CH1217

  Uncle Dirty Dave's Archives
 
MMMMM

... The only time to eat diet food is while waiting for the steak to cook.
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