Text 33879, 97 rader
Skriven 2013-02-19 18:08:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: food chez moi 131
=========================
 JW> Pork shoulder roasts (bone in, skin on) were on special at 96 cents

A stellar price. Until recently we could get them for 59-69 on
super special, but now they're a buck and up (and in DC even
more). As you say you are enjoying one now, I will refrain from
asking if there was anything wrong with them.

 JW> After comparing prices between Roslind's favourite Greek yogurt
 JW> ($6.99 for a 650 ml container) and fresh cream ($2.89 per L) I have
 JW> gone into the yogurt making business. The stuff is dead easy to make
 JW> in the oven with the light on for a heat source using a starter of

I had a Salton yogurt maker that made 5 or 6 servings at a go:
it was surprisingly easy and very cheap, but then I found out
the oven pilot light trick, but soon after I stopped consorting
with people who ate yogurt.

 JW> the last two tablespoons of the old batch. I've been mixing 18%
 JW> coffee cream with 2% milk to make yogurt at both 6% and 10% richness
 JW> levels.

I presume 2% is cheaper than full? A warning from Mr. dairy
expert here - after a while the cultures start getting tired,
and the product acquires a taste that I describe as dirty;
some may like it, but I've not heard anyone who does. So
every couple months you might have to get a fresh carton,
though of course the smallest one available will do.

 JW> Another Kugluktuk treat: a 12 pound sea run lake trout, roasted
 JW> whole, skin on, then each fillet pulled away from the backbone.
 JW> For seasoning I had made a spice rub of salt, pepper, Back Eddy
 JW> steak spice and dill. The massive head ended up in the chowder pot.

I _am_ looking forward to this trip, brief though it will be.
Turns out, sadly, that I could have rejiggered my schedule to
free up a couple more days, as I had a cancellation recently,
but by now airfares are through the roof, and anyhow I have
baseball tickets for the week after I'm in YZF.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Golden Chicken Kebabs
 Categories: Live!, Poultry
      Yield: 6 Servings

      2 lb Boneless skinless chicken
           Thighs or breasts or a
           Combination

MMMMM--------------------------MARINADE-------------------------------
      1 c  Plain yogurt (whole-milk or
           Two-percent)
      1 tb Minced garlic
    1/8 ts Saffron threads, dry-roasted
           Crumbled to a powder, and
           Dissolved in 2 tb warm water
      1 tb Crushed dried mint
           (optional)
    1/2 ts Salt
    1/2 ts Freshly ground black pepper

  Courtesy of Seductions of Rice by Jeffrey Alford and Naomi
  Duguid

  Cut the chicken into small pieces, 1/2-inch cubes or smaller,
  discarding any fat or tough connective tissue.

  Combine the yogurt with the remaining marinade ingredients in
  a small bowl and mix well. Place the chicken pieces in a
  shallow bowl, pour the marinade over, and stir to ensure that
  all the chicken is well coated. Let stand, refrigerated, for
  at least 3 hours or as long as 24 hours.

  Preheat a charcoal or gas grill or a broiler.

  Thread the chicken pieces onto metal skewers. Place only a
  few pieces of chicken on each skewer, and don't cram the
  pieces together tightly. (if they are packed together, rather
  than just lightly touching, they will not cook evenly.)

  Grill or broil 5 to 6 inches from the heat, turning the
  skewers after 3 minutes for about 10 minutes, until the
  chicken is cooked through. Serve hot or at room temperature.

  Yield: 6 to 8 servings with rice

  SOURCE: COOKING LIVE! Show w/Sara Moulton
  Copyright 1998, TV FOOD NETWORK; SHOW # CL9247

  MM Format by Dave Drum -  12 March 2000
  FROM: Uncle Dirty Dave's Kitchen

MMMMM

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