Text 9689, 77 rader
Skriven 2011-04-18 06:19:00 av Dave Drum (50864.cooking)
   Kommentar till text 9652 av MICHAEL LOO (1:123/140)
Ärende: Dixie chix
==================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> and Texas is south, except the girls are taller
 ML> and don't go to seed quite so quickly as the Mississippi
 ML> and Alabama babes (too much bacon?).
 DD> No such thing as too much bacon. Probably a shortage of chilies in
 DD> their diets.

 ML> Mythology notwithstanding, most Texas cooking isn't
 ML> hot on the hot pepper department, either. It's, for
 ML> want of a better name, southern cooking!

What of all that Tex-Mex stuff, chilli (beenz or no-beenz), and zippy BBQ? Are
those just myths?
 
 ML> This recipe would be much better with changes such as
 ML> 1. use dark meat, skin left on if possible;
 ML> 2. sub ground chilpotle and/or pequin for the paprika;
 ML> 3. use a normal amount of oil;
 ML> 4. make regular gravy, none of this evaporated skim
 ML> milk business.

Consider the source - "Recipe By: New Dieter's Cookbook"

Consider also - dark meat chooken is not substantially higher in fat than white
meat chooken. Chile is good in nearly anything. Or hot paprika, used for
something more than coloured sprinkle. Chicken fried at a proper temperature in
Crisco or Lard will absorb about the same amount of cooking fat as cooking it
in 2 tb of canola. And taste better, too.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Saint's Fried Chicken
 Categories: Poultry, Chilies
      Yield: 3 servings
 
      1 c  Flour
    1/4 ts Garlic powder
      6    Chicken thighs
      2 c  Corn flakes
      1 ts Cayenne
    1/4 ts Onion powder
      4 lg Eggs; slightly beaten
    1/2 c  Olive oil *
 
  Combine flour, cayenne, garlic & onion powders in paper bag.
  Close bag and shake to mix. Put the corn flakes in a pie
  plate and smash them slightly by hand. 

  Wash chicken thoroughly and let is sit in the sink to drain
  excess water.  

  Pour oil into a large skillet and place over med-high heat.  

  Put 3 thighs at a time in the paper bag and shake to coat.
  Remove chicken from bag and dip in eggs to coat thoroughly.
  Roll chicken pieces in corn flakes. Then place skin side
  down in skillet. When chicken just begins to brown, turn and
  just brown the other side. 

  Reduce heat to med-low and fry for 30 minutes, turning as
  needed to prevent burning.

  Drain on large paper bag.

  * I'd use a higher heat tolerant oil here. Or lard. - UDD
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
... We don't know a millionth of 1% about anything. - Thomas A. Edison
--- MultiMail/Win32 v0.49
--- SBBSecho 2.12-Win32
 * Origin: :::The Holodeck BBS:::  telnet://holo.homeip.net (1:261/1381)