Text 26503, 87 rader
Skriven 2012-06-25 23:24:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: processed meat 837
==========================
 ML> I presume as it came in thin slices in a zip, it was from the deli.
 NB> Ah... yeah, probably deli...  There are indeed all sorts of things on
 NB> offer at the deli, some I'd steer clear of, some I wouldn't mind
 NB> getting on occasion...  Anything called London Broil at the deli would
 NB> tend to be rather suspect, actually...  I'd wonder just what went into
 NB> it... 

We were suspecting meat glue, which brings us right around to
the beginning of this conversation. SOW, I was at a Sam's Club
today and was poking around the prepared lunch meats to see if
meat glue was in the ingredients lists, and it wasn't, though
there was a lot of modified food starch and such, which seems
to be a more primitive and only slightly more wholesome way of
doing about the same thing.
 
 ML> But last time I was in a
 ML> hotel that was a. near a grocery and b. not near a reasonable
 ML> restaurant, I got a half pound steak and ate it raw, pulling it
 ML> apart with my finger in caveman fashion. With good heavy beef,
 ML> raw isn't wet and flabby so is pretty much like rare rare.
 NB> Seems you've done that more than once...  ;)  Doesn't sound half bad.

The meat has to be kind of on the dry side (surfacewise),
otherwise it can be sort of gross.

 ML> The surface bacteria weren't dealt with, and perhaps I should
 ML> have swabbed it with Courvoisier or something first, but I
 ML> didn't die much.
 NB> You're probably inured to just about anything that would have been
 NB> lurking there...  The Courvoisier swab might have been an interesting
 NB> touch, though... :)
 
I should always carry a nip of it with me.

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

      Title: Chicken Diane
 Categories: Cyberealm, Mom's best, Poultry, Low-cal, Low-fat
      Yield: 6 servings

           Olive oil or butter flavored
           -non stick spray
    3/4 lb Sliced fresh mushrooms
      1 c  Chopped onions
      6    4 oz. skinned, boned,
           .chicken breast halves
    1/4 ts Salt
    1/4 ts Pepper
      2 tb Chopped fresh chives
      2 tb Chopped fresh parsley
    1/4 c  Canned low-sodium chicken
           .broth, undiluted
      3 tb Cognac or a Fine Brandy
      1 tb Dijon mustard

  1. Coat a large nonstick skillet with cooking spray; place over
  medium-high heat until hot. Add mushrooms and onions; saute until
  tender. Remove from skillet and set aside.

  2. Place chicken between 2 sheets of heavy-duty plastic wrap, and
  flatten until 1/4 inch thick, using a meat mallet or rolling pin.
  Coat skillet with cooking spray; place over medium-high heat until
  hot. Add chicken, and cook 4 minutes or until lightly browned. Turn
  chicken, and spoon in reserved mushroom mixture over chicken.

  3. Combine chives and remaining ingredients; (writers' note -- have a
  little of the good brandy at this point ;) Pour over chicken. Reduce
  heat and simmer 3 minutes or until chicken is tender. Transfer
  chicken to a serving platter. Spoon mushroom mixture over chicken.

  Yield: 6 servings (154 calories per serving)

  Writers' Note: This is GREAT!!!!!!!

  Per serving: Protein 27.7 gm; Fat 2.1gm (Saturated fat .4 gm);
  Carbohydrate 4.9 gm; Fiber 1.2 gm; Cholesterol .66 mg; Iron 1.6 mg;
  Calcium 22 mg.

  Source: Cooking Light Cook Book, 1994
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120

MMMMM


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