Text 3810, 107 rader
Skriven 2010-11-15 17:49:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av JIM WELLER
Ärende: White meat chookens
===========================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Free range white meat chix is a *LOT* better than any part of a
 DD> battery bird.

 JW> I've been preaching that here for some time now. I have run out of
 JW> Mennonite farm birds and need a new supplier as my regular guy
 JW> isn't coming to YK anymore. I hope to find a new one in the Peace
 JW> River country when I visit the g'kids at Christmas. They will be
 JW> much cheaper at the farm than delivered to Yellowknife.

 JW> The difference in quality between the $2.50 free range bird and the
 JW> $1.79 supermarket bird (Maple Leaf brand, Canada grade A) is so
 JW> great that I shudder at the very thought of your $0.39 and $0.79
 JW> unnamed chicken parts!

The 39c/lb stuff is leg quarters (drumstick & thigh) in 10# lots. To be fair it
is most likely a loss leader deal. Most of the sales I see are from small
local(ish) producers - never seen anything from Tyson, Holly Farms or Gold Kist
on special offer like that.

Oh, yeah. Firm rule around my house. Never name an animal destined for the
table. 

MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Chicken Lo Mein Loo
 Categories: Oriental, Poultry, Pasta, Greens
      Yield: 2 servings
 
    1/2 lb Chinese egg noodles
           - (dried, not fresh)
      1 ts Sesame oil
      1 ts Oil
      2 oz Raw lean pork,in matchsticks
      2 oz Raw lean beef, in matchbook
           - cover sized pieces
      2 oz Raw chicken, in small pieces
           - of any which shape
      2 oz Raw shelled shrimp
           - (cooked will do)
      2 ts Dry sherry
      2 ts Cornstarch
      4 tb Oil
      2 oz Button mushrooms, sliced
           - (reconstituted Chinese
           - ones are better but are
           - quite expensive)
      2 c  Chinese cabbage, shredded
           - (can substitute regular
           - cabbage, blanched)
      2    Scallions, cut into
           - matchsticks (green and
           - white part both, no roots)
      2 tb Soy sauce
      1 ts Salt
    1/2 ts MSG (substitute chicken
           - bouillon granules)
    1/4 lb Raw bean sprouts


  Formatted by Manny Rothstein
 
  Speaking of spaghetti, I gave a recital last Sunday, and my pianist
  and I arrived at the hall (out of breath, hungry, dusty, tired) early
  to warm up and try the piano out - but there was another function
  going on, so we couldn't use the piano and thus had an hour to waste.
  What to do? Luckily, there was one of those hole-in-the-wall Chinese
  takeout places down the street (turned out to be darn good), so I had:
  
  House special lo mein (this an adaptation of Joyce Chen's recipe) I
  was served half of this as a "half order" for $4.65, and it was too
  much, so I suppose it makes enough for about 3 as a main course
  
  Bring a lot of water to the boil. Dump noodles in; turn heat to low.
  Cook 3 minutes. Drain, toss with sesame oil and regular oil, set
  aside.
  
  In 4 separate dishes, combine each of the meats with 1/2 t sherry and
  1/2 t cornstarch.
  
  Heat the 4 T oil in a skillet or wok to high. Add meats in this order,
  stirring for a few seconds between each addition: pork, beef, chicken,
  shrimp. As soon as you've added and tossed the shrimp, add the
  mushrooms and cabbage. Cook until cabbage is wilted. Add scallions,
  soy, salt, and MSG. Stir. Add the noodles and the bean sprouts, and
  stir-cook for 3 min. Serve hot on a warm platter.
  
  Date: 05-24-95, From: MICHAEL LOO * Origin: Lost in the SuperMarket -
  Peabody, MA
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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