Text 4923, 92 rader
Skriven 2010-12-13 23:53:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: fats
============
-=> Quoting Michael Loo to Jim Weller <=-
 
 JW> General consensus is that saturated is bad.

 ML> completely saturated stearic and palmitic acids, whose effect
 ML> is said to be neutral to positive.

 ML> the ratio between polyunsaturated fat and saturated
 ML> fat may be a key factor.

 ML> "insufficient evidence of association" between
 ML> intake of saturated fatty acids and coronary heart disease,
 ML> and pointed to strong evidence for protective factors such as
 ML> vegetables and a Mediterranean diet and harmful factors such
 ML> as trans fats and foods with a high glycemic index.. Pacific
 ML> island populations who obtain 30-60% of their total caloric
 ML> intake from fully saturated coconut fat have low rates of
 ML> cardiovascular disease. etc.

And then there's the Inuit diet tp consider as well.

It certainly isn't clear cut.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Grandma Billie's Turkey Croquettes
Categories: Turkey, Tnt
  Servings: 6

      6 TB butter
    1/2 c  flour
      1 c  milk
      1 c  turkey or chicken broth
      1    handful of chopped parsley
      1 sm onion, grated, include the
           juice
    1/2 ts Bell's poultry seasoning
    1/2 ts celery salt
    1/2 ts paprika
    1/2 ts salt
    1/4 ts nutmeg
           Freshly ground pepper
      4 c  cooked turkey, ground
      2    eggs, beaten with milk to
           make an egg wash

In a medium saucepan, melt the butter, then blend in the flour to
make a roux.  Cook the roux for a few minutes, then add the milk and
broth and whisk over medium heat occasionally as the mixture begins
to thicken and bubble.  Stir in the parsley, onion, and seasonings
and turn off the heat under the pan when the gravy thickens up.  Set
the gravy aside to cool.

Meanwhile, run leftover turkey through your food chopper to make 4
cups of ground cooked turkey.  Mix up light meat and dark for best
flavor.

In a large bowl, fold the gravy into the turkey and mix well, like
you would a batter.  When the ingredients are thoroughly combined,
refrigerate the mixture until it is well chilled.  This is
important, because the croquettes will fall apart in the pan if they
are not well chilled before being fried.

Wet your hands and form the croquette mixture into small cylinders.
(I know cone shapes are traditional, but really, cylinders are so
much easier to work with.)  Roll each cylinder in panko crumbs, then
swirl it around in the egg wash and finally, roll around in the
panko again.  Fry the croquettes in shallow oil, turning frequently
to brown evenly, until crispy golden-brown.  Drain on paper, and
serve with turkey gravy.

After making the croquettes, I have even more admiration for Grandma
Billie than the considerable amount I had before.  Those little
bastards are a lot of work. I think they take even more effort than
making the turkey to begin with.

  From: Http://Davescupboard.Blogspot.Com
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... I only drink "diet" Paralyzers.

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