Text 3935, 110 rader
Skriven 2010-11-19 05:40:00 av Dave Drum (47573.cooking)
   Kommentar till text 3920 av MICHAEL LOO (1:123/140)
Ärende: Dark meat
=================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

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

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

That's true - but, leanness does not keep free-range white pieces from being
better than any part of a battery bird. Free-range white breast meat works well
in chooken soups, for instance.
 
 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!

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

Absotively, posilutely.
 
 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.

 ML> I don't understand the loss leader concept in this setting. More
 ML> like dumping of surplus, as the white protein has all been sold
 ML> off at premium prices. I once knew a publishing house that at

It's still classed as a "loss leader" as the prices are halved or more from
"regular" for the special offerings.

 ML> the end of the year sold off all its inventory to avoid a tax
 ML> burden: books were 3 for 25c, big or little. I got all the Roger
 ML> Tory Peterson field guides for 8.34c each ... This was a bit of
 ML> a festival for the employees and friends but didn't create more
 ML> market for the product (in fact, I saw someone buy cases of the
 ML> field guides and later found him selling them for a couple bucks
 ML> each at a state fair).

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

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

Not this year. Unless by mischance on Alvin's part.
 
 DD> Title: Chicken Lo Mein Loo

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

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

I sort of figured that since it had been put up there by Manny it had a good
chance of really being from you.

I'm not really sure of this one - but, a search for "loo" on Recipe Source
turned it up.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Michael Loo's New Mexico Carne Adovada
 Categories: Pork, Citrus, Chilies, Latino, Wine
      Yield: 3 servings
 
      1 c  Orange juice
    1/2 c  Dry sherry
      6 cl Garlic; minced
      1 ts Salt
      1 tb Dave's Gourmet Insanity
           - sauce: no other will do
      1 lb Pork loin; sliced
           - diagonally into 6 cutlets
           - and pounded just a little
 
  Combine first five ingredients and mix well. Place the
  pork in a glass pan and cover with the sauce. Marinate
  overnight in the fridge. Drain the cutlets. Broil them
  (or pan-broil them) for ten minutes or until they are
  just cooked through. Meanwhile, strain the marinade
  into a saucepan and heat for five minutes. Pour over
  cutlets. Serve with rice and beans. An avocado salad
  helps cut the heat.
  
  If you can't find Dave's, substitute for the sherry
  1/2 c Melinda's XXXtra Hot Sauce or Salsa Popular de
  Habanero plus 1 t sugar to cut the vinegar.
 
  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 

 

... The taste of sweets is sweetest last. - Shakespeare
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