Text 37058, 131 rader
Skriven 2013-05-18 08:54:58 av Stephen Haffly (1:396/45.27)
     Kommentar till en text av RUTH HANSCHKA (1:123/140)
Ärende: machinery
=================
Hello Ruth,

On (17 May 13) RUTH HANSCHKA wrote to STEPHEN HAFFLY...

 RH> That's ... odd.  Pennsylvania used to be ground zero for railroads.  A
 RH> pullman car might do you a lot of good - if you needed to you could
 RH> lay down
 RH> for a lot of the trip.

If I needed to go to Philadelphia, I would not have any trouble at all
since it is in the NYC-Washington corridor. As it is, there are no
trains going through McClure in Snyder County. I did look, and there
were two classes. Coach would be seats only, but they do recline. A
sleeper car would be nice for an overnight run.

When I was in Germany, I did accompany some of our equipment which was
returning from Hohenfels to Frankfurt am Main. We had a sleeper car
where the seats folded down into beds. I had left my sleeping bag in the
vehicle when we loaded it on the flat-bed car. I did not know that we
would be sitting so long before the train left. The car was warm when we
got in it, but as we sat without power, it got colder and colder. I was
still a bit damp from the snow, so I was very chilled. I got the key
from the person who had it, went out, and retrieved my sleeping bag.
After I got in it and warmed up, I fell asleep. I woke up to us moving.
I can't say that the beds were the most comfortable I had ever slept in,
but it sure beat a leaky air-mattress on the ground.

This one had "train" in the name, so I figured it might be appropriate
for the text.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: A-Train's Chicken Pot Pie
 Categories: Chicken, Pies
      Yield: 4 servings

      1    Recipe pie crust
      2    Cooked chicken breasts or
           Thighs (boneless) or
           Leftover chicken,
      3    Cups, roughly cubed.
      1 c  Sliced mushrooms
      1 c  Wine or chicken stock
      1 c  Sliced carrots
      1 sm Onion
      1    Leek
      2 pn Each, rosemary and thyme
      4 tb Butter
      6 tb Flour

  The past week has been a perfect storm of hearty winter culinary
  inspiration. First, it's been cold. Second, Michael Pollan's article
  about how Americans don't eat recognizable food anymore, rather, we
  consume nutrition bars and supplement drinks by the caseload all the
  while growing fatter and sicker was the cover story of the New York
  Times Magazine this weekend. And finally, I ran into Allison, when
  she was on her way to a work meeting she had purposefully scheduled
  at a bar that serves chicken pot pie. As I stood there chatting it up
  with her my mind was already working on what I would need to pick up
  on my way home to make all of my chicken pot pie dreams come true.

  So this is not a lickety-split kid of dish, and all the things you
  might change to make it so, like adding cream of mushroom soup and
  using Bisquick for the top, go against that homemade, real food
  ethos. So suck it up and just commit to being a happy homemaker for
  an hour or so.

  Not a Nugget in Sight Chicken Pot Pie

  You want a single crust on the top for this - if you must, use
  store-bought pie dough. Homemade is really much easier than it seems
  though, and you feel like a real rockstar in the end. Look, if you
  want me to post instructions on how to make a crust, let me know and
  I'll oblige. I just figure most of you are going to go the Pillsbury
  route no matter what I say or do, anyway.

  So, get your chicken and crust together and get out a casserole dish.
  I used a round crockery dish like a souffle dish. It doesn't matter
  how the chicken was cooked, you can just throw it in the oven with
  some salt and pepper or use leftovers from a roast chicken. I
  recently discovered deboned chicken thighs, which makes preparing
  them for this sort of dish a snap.

  Finely dice the onion and leek and sweat in a little olive oil for a
  few minutes. Add some rosemary and thyme or whatever nice hearty
  herbs float your boat. Add the carrots cook for a few minutes and
  then put in a small bowl, don't wash the pot. In another pan cook the
  mushrooms in olive oil until they're a little brown and crusty and
  set aside.

  Melt the butter in the onion/carrot pot. Let it get a little bubbly
  and then add the flour, whisking rapidly. You're making a roux, you
  master chef, you! Once it gets golden brown and alarmingly thick pour
  in the wine or stock. Basically, wait until it smells sort of toasty,
  then give it a couple minutes more, whisking over low heat all the
  while. I deglazed the mushroom pan with the wine first for more
  flavor. You don't have to, if you don't feel like it.

  Whisk the liquid into the roux until you have a thick sauce. You can
  make it thinner with more wine/stock, but remember, it will get
  juicier as it bakes in the oven. Throw in the mushrooms, then the
  carrots, leeks and onions and a pinch more of all your herbs. Taste
  to adjust your salt and pepper. Add the cubed chicken. If at any
  point it seems to dry, don't despair. Just add a little stock or wine.

  Throw it all into your casserole dish. Cover with your lovingly
  prepared crust. Poke some steam holes in the top and put in a 375
  oven for 45-60 minutes, until the crust is golden brown around the
  edges. If you're a ridiculous person like me, you'll fashion a little
  chicken from the excess dough and put it on top, just to be fancy.
  You can brush the crust with milk toward the end of cooking to brown
  it up, if you choose.

  Make sure you let if cool for 15 minutes, 'cuz whoa Nelly, that
  sucker is hot.

  Posted by A-Train

  From: The Grocery Guy

MMMMM

Regards,

Stephen
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