Text 31762, 114 rader
Skriven 2012-12-13 21:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: silliness 701
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 ML> the document) of the company's annual report the New York state
 ML> presence is listed as 122 standard, 60 nonstandard, and 106
 ML> self-service kiosks, where nonstandard is described as:
 ML> Our non-standard development growth includes small, full-service 
 ML> restaurants and/or self-serve kiosks in offices, hospitals, 
 ML> colleges, airports, grocery stores, gas and convenience locations 
 ML> and drive-thru-only units on smaller pieces of property.
 NB> I bet a lot of them are in NYC, then...  :)

Eleven.

 ML> In case you care, all are franchises except for one "nonstandard" 
 ML> that is company owned.
 NB> That's their test, or maybe control...?  ;)

Who knows. Perhaps it's in a Wendy's.

 NB> ... A fast food place that feeds thousands, grosses millions.

... out?

==

 NB> Quite true.  :)  Although, with our propensity to use bones and skin
 NB> for soup, and giblets as (our) treats, it doesn't leave much for the
 NB> pets... ;) 

 ML> I am a little more extreme in that I would also rescue the
 ML> skin from less exalted uses - even the stuff used to enrich
 ML> soup can be fried up afterward to make a very tasty treat. 
 NB> Even less for pets...  ;)

I don't have any - good thing, as I don't spend more than 50 days
in any one spot; and I'm willing to bet that yours don't starve.

 ML> both had prime rib, hers medium-rare and mine rare, and I asked
 ML> for (and received) a trade of her suet for an equal volume of
 ML> my red meat. People looked at me kind of oddly. 
 NB> And you expected...??  ;)   Not everyone has quite your attachment to
 NB> the fatty parts...  :)   I trust your friend thought it quite natural.

She thought it peculiar as well, though she has done weirder
things in her day, such as being the first woman trumpeter in
the Gene Krupa band.
 
 ML> Dave and I were talking mostly about chickens. I don't recall
 ML> the last time I saw a turkey leg quarter for sale as such - it
 ML> has happened, but not recently.
 NB> From the context, it seemed as though twas about turkeys... 
 
It was for a while, then Dirty Dave brought up the vexed question
of quarters, and we flew all over from there.

---------- Recipe via Meal-Master (tm) v8.05

      Title: Crisp Oven Fried Chicken
 Categories: Chicken
      Yield: 4 Servings

    1/4 c  Vegetable oil
      1    Box (5oz) Plain Melba toast;
           See technique
      2 lg Egg
      1 tb Dijon mustard
      1 ts Thyme; dried
    3/4 ts Salt
    1/2 ts Black pepper; ground fresh
    1/4 ts Hot chile powder; pula,
           -chipotle, serrano
    1/2 ts Oregano; dried
    1/2 ts Anise seed; ground fresh
           -(optional)
    1/4 ts Garlic powder
      4 md Chicken leg quarters; skin
           -removed, separated

  Technique for skinning chicken: to help pull skin from the chicken,
  particularly the legs, grasp the skin with a paper towel so that it doesn't
  slip out of your fingers

  Technique for coating chicken: To make melba toast crumbs, place the toast
  in heavy duty  plastic freezer bag, seal, pound with a meat pounder or
  other heavy blunt object (do not use a small child). Leave some crumbs the
  size of pebbles in the mixture.  Working one piece at a time, lay the
  chicken in the melba crumbs. Press a mix of sand and pebble crumbs, flip
  and repeat on the remaining side, then shake off excess crumbs.

  #1. Adjust oven rack to upper middle position and heat oven to 400 degrees.
  Line sheet pan with foil and set large flat wire rack over sheet pan.

  #2. Drizzle vegetable oil over melba toast crumbs in a shallow dish or
  pieplate; toss well to coat.  MikeNote.. this is VERY important that this
  get mixed well... Mix eggs, mustard, thyme, salt, pepper, oregano, garlic
  powder, and Chile powder, with a fork in a second shallow dish or pieplate.

  #3. Working one piece at a time, coat chicken on both sides with egg
  mixture. Set chicken in melba crumbs, sprinkle crumbs over chicken, and
  press to coat. Turn chicken over and repeat on other side. Gently shake off
  excess and place on rack. bake until chicken is deep nutty brown and juices
  run clear, about 40 minutes.

  Mike's Note: For those who like breast meat use a whole cut up chicken
  instead of drumsticks and thighs. Be careful not to overcrush the melba
  toast; crumbs that are too fine will leave the chicken wanting in
  crunchiness. If you own a spray bottle for oil, skip the step of tossing
  the melba toast in oil. Instead once a chicken is coated with crumbs, spray
  the chicken evenly with oil.

  Source: Mike and Karen Stock, The Dinner Table    Stolen 4/99

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