Text 4031, 133 rader
Skriven 2010-11-22 05:17:00 av Dave Drum (47650.cooking)
   Kommentar till text 3993 av MICHAEL LOO (1:123/140)
Ärende: Dark meat
=================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

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

 ML> Odd. Leanness is a strong negative in my book, for flavor and
 ML> texture both and has to have remedial attention (oil, booze, soy).

Now that you are "officially" diabetic they will begin nattering on at you
about your intake of fats. It's almost as bad as the EPA and lead-based paints.
(Voice of experience here). 
 
 ML> I'd also use the white meat for schnitzel - but I find battery
 ML> bird boob sufficient for schnitzel and stir-fry. Perhaps poaching
 ML> or slow-roasting would be preparations where I would appreciate
 ML> free-range white meat more. Soup, that's outside my purview.

I like soups. And I use soups a lot to clean out the ice-box. Right now I am
working my way through a big pot of three-bean, smoked sausage, tomato, etc.
soup. The reason for beginning it was a couple onions, a stalk of celery and
the sausage were all fast approaching their "use it or lose it" limit. What
started out as a small batch of soup to be done in my small crock-pot has grown
into my big crock-pot and after eating two double bowl servings the damned
thing is still nearly full. I have a feeling that by the time I work my way
through all of that I will have sated my tastes for that particular variety of
soup very nicely and for a long time to come.   Bv)= 
 
 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

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

 ML> Odd. Don't see why the terminology, as there's likely no loss involved.

That's because you're not a bean counter nor a marketroid.
 
 DD> I'm not really sure of this one - but, a search for "loo" on Recipe
 DD> Source turned it up.
 DD> Title: Michael Loo's New Mexico Carne Adovada

 ML> Odd. That was from back in the day when Dave's Insanity was
 ML> a new invention or discovery. I'd tried to duplicate the
 ML> dish served to me at Casa Mexico, a long-lamented enterprise
 ML> of Jeffrey Wayne Davies, patter baritone, pastry chef, and
 ML> all-around bon vivant, who was one of the first victims of
 ML> AIDS, before the disease had a name, back in the '80s I
 ML> think. I didn't attribute the dish to New Mexico but rather
 ML> to Casa Mexico.

Hokay, I'll change the name to Casa Mexico in my database. I'll probably never
make it as Dave's Insanity is one of the sauces that puts me in mind of burnt
cat hair.

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

      Title: Red Velvet Insanity Cupcakes
 Categories: Cakes, Desserts, Snacks, Lo-everything
      Yield: 12 servings

MMMMM-------------------------CUPCAKES------------------------------
      1 c  Moist-style devil's food
           - cake mix
      1 c  Moist-style yellow cake mix
      2    Packets diet hot cocoa mix
    1/2 c  Fat-free liquid egg
           - substitute
    1/4 c  Mini semi-sweet chocolate
           - chips; divided
      1 tb Red food coloring
      1 ts Splenda No Calorie Sweetener
           - (granulated)
    1/8 ts Salt

MMMMM-------------------------FROSTING------------------------------
      6 tb Jet-Puffed Marshmallow Creme
      6 tb Cool Whip Free; thawed
    1/4 c  Fat-free cream cheese; room
           - temp
      1 tb Splenda No Calorie Sweetener
           - (granulated)

  Preheat oven to 350øF.

  In a medium bowl, combine all frosting ingredients except
  Cool Whip until mixed well. Fold in Cool Whip and
  refrigerate.

  In a tall glass, place half of the mini chocolate chips and
  the contents of both cocoa packets. Add 1/2 cup boiling
  water and stir until dissolved. Add 1 cup cold water and mix
  well.

  Pour cocoa mixture into a large bowl, and add all other
  ingredients for cupcakes. Whisk for about 2 minutes, until
  smooth and blended. Batter will be thin, but don't worry --
  cupcakes will puff up once baked!

  Line a 12-cup muffin pan with baking cups and/or spray with
  nonstick spray. Evenly distribute batter among the cups.
  Bake in the oven for 15 to 20 minutes. Cupcakes will look
  shiny when done.

  Allow cupcakes to cool completely. Then evenly distribute
  frosting over the tops. Enjoy!

  Makes 12

  From "Hungry Girl Chew the Right Thing" by Lisa Lillien.
  Copyright 2009 by the author and reprinted by permission of
  St. Martin's Griffin. 
 
  From: http://abcnews.go.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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