Text 7023, 86 rader
Skriven 2011-02-11 23:02:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: FOOD MILES 10209
========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> Transportation from farm to processor and processor to retailer
 JW> is a mere 1-12%, average 4%.
          
 GJ> That is greatly reduced if you patronise farmers' markets
 
 JW> Not necessarily so. One person in a SUV travelling 25 km for 10
 JW> kilos of food uses up to a quarter as much fuel as a tractor
 JW> trailer carrying 50,000 kilos the same distance.

 GJ> Most of our farmers' market vendors bring in their veggies in 3
 GJ> tonne trucks.

Which get about half the gas milage of a large SUV and twice that of
the 50 ton rig.

Don't get me wrong, I'm still very much in favour of Farmer's
markets though.

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

      Title: Sunday Chicken in Fresh Tomato and Vinegar Sauce
 Categories: Chicken, Wine, Corn, Sauces
      Yield: 4 Servings

      3 lb Fresh ripe tomatoes;
           Peeled, seeded and chopped
  3 1/2 lb Chicken, cut into 8 pieces
      4 tb Vegetable oil
      4    Unpeeled cloves garlic
    1/2 c  red wine vinegar or
           sherry vinegar
    1/2 c  rioja or French red wine
      1 c  Packed italian parsley
    Leaves; roughly chopped
    Watercress; for garnish
    Polenta; as side dish

  Set peeled tomatoes in a saucepan. Bring to a simmer and cook
  until mixture has broken down and has reduced to a 1 cup of puree.
  Pat chicken dry; salt each piece lightly. Heat oil over medium
  heat. When hot, add thigh and drumstick pieces and unpeeled garlic
  and sear in hot fat for 3 minutes a side. Add breast and wing
  pieces and sear those as well until golden brown, about 3 minutes
  a side.

  Remove breast and wing pieces and continue to saute leg and thigh
  pieces so flesh continues to brown as it cooks, about 10 minutes,
  add reserved breast and wing pieces and cover. Continue to cook,
  over gentle heat for another 15 minutes or until juices of the
  chicken run clear when the thigh piece is pricked.

  Remove chicken to a platter and keep it warm, loosely covered with
  foil. Discard all but 1 tablespoon of fat and add 1 tablespoon of
  butter (if all the fat is too dark, replace it with fresh butter).
  Mash garlic against the sides of the pan and skins should slide
  off easily; discard skins. Add vinegar, fresh cup of reduced
  tomato puree and red wine.

  Bring liquid to a boil. Reduce it over high eat until only 1 cup
  remains, mashing garlic into sauce; season with 1 teaspoon of salt
  and freshly ground black pepper. Remove skin and fat from chicken
  pieces and return them to sauce and turn chicken in sauce (*recipe
  can be made ahead of time up until this point). Reheat chicken,
  over gentle heat for 4 minutes. Stir in parsley and turn the
  chicken over in the sauce to ensure pieces are well coated.
  Garnish with watercress.

  Recipe by: COOKING MONDAY TO FRIDAY SHOW
  From: Shermeyer-Gail

MMMMM



Cheers

YK Jim


... A 10 mile trip to the farmers' market by car = 14,000 calories

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)