Text 3920, 100 rader
Skriven 2010-11-18 06:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: dark meat 758
=====================
 -=> Dave Drum said to Jim Weller <=-
 
 DD> Free range white meat chix is a *LOT* better than any part of a
 DD> battery bird.

I find it flavorful but way too lean except in stir-fry. Further,
free range dark meat is a lot better than about anything else.

 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!

Marinades are your friend. Soy and sherry will do wonders for
even the most anonymous protein.

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

I don't understand the loss leader concept in this setting. More
like dumping of surplus, as the white protein has all been sold
off at premium prices. I once knew a publishing house that at
the end of the year sold off all its inventory to avoid a tax
burden: books were 3 for 25c, big or little. I got all the Roger
Tory Peterson field guides for 8.34c each ... This was a bit of
a festival for the employees and friends but didn't create more
market for the product (in fact, I saw someone buy cases of the
field guides and later found him selling them for a couple bucks
each at a state fair).

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

What, Alvin the ant isn't going to be braised in wine sauce?

 DD> Title: Chicken Lo Mein Loo

Oddly, this recipe isn't in my "loo" file.

Thanks: I see my reputation is not totally in the crapper yet.
Interestingly, that's one of the most authentic recipes for
this dish that I've seen, except for the mushrooms, which one
can get cheaply now thanks to advances in Chinese fungiculture.


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

      Title: Steamed Chicken with Ginger
 Categories: Chicken
      Yield: 4 Servings

MMMMM--------------------------CHICKEN:-------------------------------
      1    Chicken (3 1/2 lb.)
           Salt
      2    Green onions
      3 sl Ginger root (1/4-inch-thick)
      4    Cilantro sprigs
    1/2    Bunch watercress

MMMMM---------------------------SAUCE:--------------------------------
      2 T  Light soy sauce
      2 T  Chicken broth
      2 T  Minced green onions
      1 T  Lemon juice
      1 T  Chopped cilantro
      1 t  Minced ginger root
      1 cl Garlic, minced
      1 t  Sesame oil
    1/2 t  Sugar

    Season inside cavity of chicken with salt to taste. Cut white bulb
  end of green onions into eighths and put inside chicken cavity with
  ginger. Tie legs of chicken together and tuck wings under chicken.
    Put chicken on platter and place cilantro sprigs on top of chicken.
  Put 1 inch water in bottom of steamer and put platter on rack in
  steamer. Bring to simmer. Cover and steam until juice runs clear when
  pricked with a fork, about 1 hour. Check water level periodically
  during steaming and add more water if needed.
    Remove chicken from steamer. Remove cilantro, green onions and
  ginger from chicken. Remove skin from chicken, cut chicken into
  pieces and bone. Slice meat and arrange on platter. Garnish with
  watercress.
    Sauce: Combine soy sauce, broth, green onions, lemon juice,
  cilantro, ginger, garlic, sesame oil and sugar. Serve with chicken.

  From article on steaming by Donna Deane, Los Angeles Times, in the
  Buffalo News. Typed for you by Joan MacDiarmid.

  Posted to NCE 4/27/98

  M's note 2010 - Chinese mushrooms would make a nice addition
  to this dish, but they were expensive 12 1/2 years ago

MMMMM

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