Text 4055, 80 rader
Skriven 2010-11-22 06:24:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: well traveled topix 777
===============================
 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.
 JW> Lean can be dealt with by slightly undercooking, stuffing, basting
 JW> and saucing. But then you knew that.

The advantage of stir-fry is that you can precut across the
grain so whatever stringiness is inherent in the free-range
animal can be dealt with ahead of time.

I wouldn't undercook some of the birds I've encountered in
far-flung regions - not just from the hygienic standpoint
but also because the meat tends to be less tender.

 -=> Jim Weller said to Glen Jamieson <=-

 ML> 40C for me; 50C for rare; 60C for the squeamish
 JW> Pay no attention to that man!
 JW> 55C is normal person rare, 60C is medium rare and 65C is medium.
 JW> Anything more than that is too much.

Anything over 60C/140F is too much. I was really glad to see
some chef in one of the big newspaper Sunday magazines (Boston
Globe or Washington Post or New York Times, that sort of thing)
calling for a filet to be roasted rare and giving 35C/95F as
the internal temperature. That was probably 25 years ago.

Searing will get rid of any surface organisms, and the meat
itself of a healthy animal is sterile, so no worries there.

 JW> Here's a recipe that calls for high heat throughout and a short
 JW> roasting time.
 JW> Title: Asado Con Pimienta Negra (Roast Beef and Black Paper

Ah, crape.

 JW> Preheat oven to 500 deg F. Place the pan on the middle rack of the
 JW> oven and roast for 1-1/4 hr for rare; 1-2/3 hr for medium. Remove
 JW> from oven and let stand 20 minutes before carving.

Just turn the oven off. Maybe add 15 min to the roasting time.

==

Just stayed at the nicest Marriott I've ever been in - Newport
RI; had scrambled eggs and prosciutto for breakfast. Smallish
room with a 12 or 13 ft cathedral ceiling, view of the Pell
Bridge across the bay, 4.50 room service Sam Adams. Breakfast
pastries, toast, cereals hot and cold, juice, coffee, the
usual Continental stuff, plus cheese, cold cuts, scrambled eggs.
Everything I tried was of high quality. And free. In an hour I
go to the bus station - my life is this oscillation between
impressive luxury and unimpressive squalor. I get to try to
convince the bus driver to stop at a non-bus-stop in the middle
of nowhere and then walk a country half mile to my destination.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Scrambled Eggs With Bacon
 Categories: Starters, Cheese/eggs, Meats, Hungarian
      Yield: 6 servings

      9 oz Bacon
     15    Eggs
           Salt

  Take some good firm bacon, cut it into cubes and fry till crisp. Put
  the crisp cubes of bacon and some of the fat rendered into a
  saucepan. When the fat is quite hot, pour in the eggs, which have
  been well beaten with a fork, and stir. Add salt if necessary. Loosen
  the edges now and then with a fork.

  Recipe Karoly Gundel "Hungarian Cookery Book" MMed IMH Georges' Home
  BBS 2:323/4.4

MMMMM

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