Text 28292, 76 rader
Skriven 2012-08-17 02:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: second-tier foods 128
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 NB> True, there are methods for making a chicken breast more palatable..
 NB> ;) Rather than throwing them away, though, one can always pass them
 NB> along to those that think they are better than what we prefer... and
 NB> they can give us their "castoffs"... [g]

If one has a circle of geographically close and like-minded
friends, some of who prefer white meat, all the better.

 NB> Or, one can just buy the parts that one prefers... not so
 NB> cost-effective that way, admittedly...  :)

Depends. I've been in places where (sometimes) white chicken
is so preferred that dark can be had at an excellent price.

 NB> Just tried a relatively new Wegmans product... they've had their
 NB> marinaded chicken breasts on offer for a while, but more recently,
 NB> added chicken thighs to the lineup

Interesting. But is there much of a price differential?
Lemon juice, garlic, and a splash of oil don't run to a
lot of money.

 NB> I had saved out
 NB> one thigh to eat first, to try it out.  :)  Had that one just
 NB> pan-fried, served with pan-fried crimini mushrooms.

How was it? As good as homemade?

--

 NB> endured the over-cooked liver for many years

Too late now, but the addition of fat - butter, oil
especially with garlic, lard, schmaltz, bacon fat,
rendered suet, even cream - improves overcooked grainy
liver.
 
 ML> Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
 ML> Arts Press, 1936.
 NB> Hmmm...  I can see where that might have been a forerunner to what my
 NB> parents did with the pressure cooker, of sorts...  They usually served
 NB> it with rice, though.  And we used bacon, or bacon grease, to saute
 NB> the liver, when we had it... otherwise, margarine... not salt pork...

And rice helps.

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

      Title: Light Fettucine Alfredo
 Categories: Cyberealm, Kooknet, Italian, Low-fat
      Yield: 4 servings

  1 1/3 c  Skim milk
      2 sm Garlic cloves, minced
      2 ts Flour
      2 tb Fat-free cream cheese
      1 c  Grated parmesan cheese
      1 tb +2 t. Molly McButter (TM)
           Natural Butter Flavor
           Sprinkles
      4 c  Hot cooked fettuccine

  In a medium saucepan over high heat, whisk milk, garlic, flour and
  cream cheese. Bring to a boil, whisking constantly. Reduce heat and
  simmer for 2 minutes or until thickened. Add Parmesan, whisk until
  blended. Remove from heat. Stir in Molly Mc Butter. Pour sauce over
  hot fettuccine. Sprinkle with parsley and pepper if desired.

  Per serving: 5 gm fat; 310 cal; 17 gm pro; 48 gm carbo; 550 mg
  sodium; 15 mg chol. Source: Advertisement for Molly McButter (TM)
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120

MMMMM
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