Text 28287, 72 rader
Skriven 2012-08-16 10:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: less good food 123
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 DD> Title: Esquire Fortnightly's Eastern Establishment Chilli
 ML> Gark! Someone has a low opinion of the eastern establishment,
 ML> I figure.
 DD> It looks tastier than some of the truck-stop chilli I have sampled
 DD> east of the Ohio-Pennsylvania border.

Tastier maybe, but I think the hydrocarbony taste you perceive
in green bells has no place in chili - though in moderation I
find it fine in beef stew, partially because my mother used to
do that when in a seditious mood.

 DD> Not that that is any sort of recommendation, mind.

I was going to say ... .

 -=> Dave Drum said to Ruth Haffly <=-

 RH> Is there anybody here in the echo that prefers the bullion over the
 RH> soup bases?
 DD> Speaking of the bouillon cubes and/or "instant" bouillon granules, I
 DD> doubt seriously that any here would inflict that much salt on their
 DD> taste buds.

Depends. That same mother used to use vegetable ramen flavor
packets (essentially the same as dehydrated bouillon) to
season her stir-fried vegetables, with great success.

 As an ingredient using reconstituted soup base or "real"
 DD> bouillon - plenty of us. But, with the soup bases - I have learned to
 DD> not only read the label but to pay close attention to the position of
 DD> salt in the ingredients list ... as well as the amount of salt per
 DD> serving as listed on the fairy tale panel. 

Just look for the name Minor's on the label. 

 DD> In one of my chilli recipes that uses beef base as an ingredient there
 DD> is a caveat in the directions of "watch it - this stuff can be VERY
 DD> salty and you may need to cut back on salt elsewhere." or something
 DD> very near to that. And this from a person who likes his salt.

Just substitute beef base/granules/cubes for salt
on a 1:1 basis. A small stock cube (I am told) is
about 2/3 ts; a large one 1 ts.

------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Honey Curried Chicken
Categories: Poultry, slightly peculiar
  Servings:  2

      4 ea Chicken breasts; skin on          1/4 c  Butter melted
    1/4 c  Honey                               2 T  Dijon mustard
      3 t  Curry powder or garam masala        2 x  Hot pepper sauce
      1 ea Clove garlic small crushed          2 T  Soya sauce
      2 T  Lemon juice                         1 t  Ginger grated or finely
chop
      1 ea Salt and pepper to taste

  In an oiled Baking Dish, arrange chicken skin side down. Combine all
  other ingredients and stir until smooth.  Pour over chicken and
  refridgerate 1 hour. (or more if you wish). Drain into cup excess
  sauce and bake chicken, uncovered in 375 degree oven for 20 minutes.
  Turn chicken over and baste with remaining sauce, bake chicken another
  20-30 minutes or until its tender and no pink remains, basting
  periodically. Serve with anything - rice, noodles, or baked potatoe

  Source unknown

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