Text 4962, 85 rader
Skriven 2010-12-14 21:12:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: nonstandard thining 889
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 JW> Not the kind you are envisioning... wide and flat bottomed.
 ML> Next question being if they would be difficult to make.
 JW> It wouldn't be economical viable to have a fleet on standby when we
 JW> only have two outages of two weeks each in 30 years.

1. With the trend toward greater extremes of temperature
(apparently within a context of an upward average, but not
necessarily so), wouldn't it be expected that the outages
would likely become more frequent?, and
2. How difficult or costly would it be to construct a fleet
of wide flat-bottomed skiffs? 

=

 JW> It has its pros and cons...
 ML> The pro being that it's cheaper than nitrogen?
 JW> Well it seems to extend shelf life and retard bacteria growth.

Most common gases except water vapor and O2 would tend to do this.
Nitrogen for sure.

 JW> Overall it sounds like a safe practise.

More or less, as whatever binding to hemoglobin was done before
the consumer had anything to do with it.

 JW> On another similar note chlorinating the baths of water chilled
 JW> chickens is probably good practise to, to prevent salmonella cross
 JW> contamination, a practise allowed in the US but not the EU.

The EU guys have pointed out that if there isn't any
Salmonella to begin with, you don't have to worry about
cross-contamination.

 JW> But I still prefer air chilled, for the firmer, drier meat.

And that doesn't taste like chlorine bleach.

Enchiladas Suisse
(2 servings)

1 whole chicken breast, poached in chicken broth (not stock) until done,
skin and bone removed, and the meat shredded into bite-sized
chunks. (Leftover roast chicken or turkey can be substituted)

1 recipe Tomatillo/Green Chile Sauce (if you didn't grab the recipe I
posted the other day, lemme know and I'll re-post)

1 small white onion, minced
4-5 sliced black olives
2 oz. Monterey Jack cheese, shredded
1 c medium white sauce
4 fresh Anaheim or Poblano chiles, roasted, deveined and seeded, and chopped
(canned Anaheims may be substituted)
4 corn tortillas

Additional 1 oz. Jack cheese, combined with 1 chopped Roma tomato for
garnish.

Shred meat, and combine with minced onion, olives and 2 oz. cheese.

Dip tortillas in hot Tomatillo sauce until pliable (to be strictly
authentic, you would then dip the sauced tortillas into hot oil to
set the chile into the tortilla. NOT IN MY KITCHEN, you don't. This
makes an incredible mess, and results in very little difference in
flavor).

One at a time, place sauced tortillas into a baking dish. Fill each
tortilla with 1/4 chicken mixture, and fold top of tortilla over
filling, Continue, overlapping slightly, until all are used (enchiladas
are more commonly rolled, but folding is an equally acceptable
technique, and one I prefer, on account of you get more of the good
stuff that way :-)

Melt cheese into white sauce, stir in chiles, and pour over
enchiladas. Bake in a preheated 350 degree oven for 20-30 min.

Garnish with shredded cheese/tomato mixture, maybe a radish rose
and a slice or two of avocado.

Kathy Pitts

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