Text 31604, 92 rader
Skriven 2012-12-04 22:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: poultry silliness 660
=============================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> I have eaten a KFC Double Down... twice.

 ML> That dish was a mere rumor when Dave, Lynnie, and I went on
 ML> a field trip to where they were whispered to have been sighted.
 ML> And, in some hamlet of Rhode Island far from civilization,
 ML> there they were.

Still, that's closer than YZF.

 ML> My original plan was to get a taco

American KFCs have tacos?

 ML> he / ordered three of the things, so my fate was
 ML> sealed / my heart attack.

Lawsuit!

 JW> half Filipina, half Inuit / (on) Thanksgiving her family had
 JW> arctic char / stuffed turkey / and lumpia.

 ML> Oh, gosh, that sounds like an awesome Thanksgiving.

I thought so too.

 JW> Title: TURKEY ADOBO
 JW> 1 kg Turkey breast
 
 ML> I wouldn't be able to quibble if you said this rather brutal
 ML> treatment is best for bits of meat that have no redeeming
 ML> social value otherwise

The soy sauce makes it taste good.

 ML> but other than that I shout "thighs" at you.

I use up the breast meat in highly spiced dishes and reserve the
thighs for eating au natural. The recent turkey breast vindaloo was
quite tasty and so was the korma after I added some cayenne.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Crispy Deep-Fried Chicken Livers
Categories: Chicken, Offal
  Servings: 4

      1 lb chicken livers
    3/4 c  buttermilk
      1 TB hot sauce, plus more for
           serving
    1/2 c  flour
      2    eggs, beaten
  1 1/2 c  Panko bread crumbs
      1 qt vegetable, canola, or peanut
           oil
           Kosher salt

Trim the chicken livers of any connective tissue or fat, then cut
the livers in half. Combine the buttermilk and 1 tablespoon of hot
sauce in a medium bowl, then add the trimmed chicken livers.
Marinate the chicken livers in the refrigerator for at least 1 hour.

Drain the chicken livers in a fine-mesh sieve. Place the flour,
eggs, and Panko into three separate medium bowls or shallow dishes.
Dredge each liver in the flour, then in the egg, and finally in the
panko. Place the breaded livers on a rimmed baking sheet or plate.

Pour enough oil into a large heavy skillet to reach a depth of 1
inch. Heat the oil over moderately high heat until it reaches a
temperature of 350 F on a deep-fry or instant read thermometer.
Working in batches, place breaded livers in the hot oil and fry,
turning occasionally, until golden and crisp, 3-4 minutes per side.
Transfer the livers to a large platter lined with paper towels and
season with salt. Serve the livers with additional hot sauce on the
side.

Yield: Serves 4 to 6 as an appetizer 
Posted by: Marvin Gapultos
From: Serious Eats
 
MMMMM-------------------------------------------------

YK Jim


... I Cornered the Market in Turkey Heads.

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