Text 11578, 97 rader
Skriven 2014-03-31 07:38:00 av Dave Drum (74906.cooking)
  Kommentar till text 11487 av BURTON FORD (1:123/140)
Ärende: Picnic, 2014
====================
-=> BURTON FORD wrote to DAVE DRUM <=-

 ->  DD> was going to make some sort of razzleberry chicken thing - but,
 ->  DD> Georgia's wonky back dictated that we scram for home after I had
 ->  DD> finished boning and skinning the chicken thighs but before they got
 ->  DD> cooked or served.

 BF> Takes me back to Picnic @ Dave The Sac's old house.  He Demo'd boning
 BF> Chicken legs [wings?] without disturbing the skin.  I tried it, to
 BF> comical effect.  I remember they tasted just great, partly from the
 BF> presentation I suppose.

That was one of the picnics I didn't get to. But, I remember the instructions
posted on the echo - for the meaty end of the wing ... that is the "drumette"
(no relation). It's still white meat chicken, innit?
 
 BF> Re bringing sausages:

 dd-> If that was not happening I'd likely be making a big pot of my chilli
 dd-> at the picnic.

 BF> Butch loves chilli and would love that.  Worryingly tho', she ALSO
 BF> likes it [in addition to good chilli] quite thin and with beans cooked
 BF> in it. [restaurant chilli is all we get now.]  As far as I know that's
 BF> still a shame thing.  Maybe having some of your real chili would bring
 BF> her back to her senses?                              ^^^^^

 BF> P.S.  Ashamed to admit i had to go back and add the second 'l' to each
 BF> incidence of chilli.

Missed one (see above).   Bv)=   And it's no big thing. Most of the rest of the
world except the USA spells it as I do. I might have to float a loan down the
finance company, though. I was at a local stupormarkup (one which I shop with
some regularity) and found 73% lean hamburger priced at U$4.59/lb. As I was
only after a single pound to use in making stuffed peppers it wasn't a killer
deal - but, I passed on it all the same. I note that my favourite place to buy
meats has 10# packages of 73% on offer at U$2.39/lb. So, the Schnuk's pricing
may have been a fluke caused by a computer glitch.  <SHRUG>

I did buy a pound of hot Italian sausage (for those same peppers) at U$1.99 -
so pork (around here, within smelling distance of the HUGE Cargill pork packing
plant in Beardstown) is relatively inexpensive. Might mean introducing y'all to
green chilli (chile verde).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mark Hurt's Chile Verde
 Categories: Pork, Poultry, Chilies, Vegetables
      Yield: 8 Servings
 
  1 1/2 lb Boneless pork (or chicken);
           - diced to 1/4" cubes
      2 c  Chicken broth
      1 c  Green chile sauce (Herdez)
      2 c  Tomatillos; husked, coarse
           - chopped
      2 lg Roasted green chilies; seed,
           - dice (Anaheim or Poblano)
      4 cl Garlic; peeled, diced
      1 md Onion; diced
      1 lg Russet potato; peeled, diced
    1/4 ts Black pepper
    1/2 ts Salt
    1/2 ts Cumin
    1/2 ts Sugar *
      3 tb Fat
      2 c  Drinking water
 
  A warm, hearty stew that will leave you full and
  satisfied. If fresh roasted chilies aren't available,
  you can use canned.
  
  * Omit the sugar for a lower-carb version.
  
  Brown the chicken or pork in a small amount of lard
  or oil, over high heat.
  
  Place the browned chicken or pork, chile sauce and
  tomatillos into a crock pot set on low, or a large,
  covered pot over low heat. Simmer for 2 hours. Add
  remaining ingredients and simmer for an additional 2
  hours. Check very 30 minutes, add water as necessary.
  
  Serve hot.
  
  From: Mark Hurt @ Forsyth Chilli Cook-off
  
  MM by Dave Drum - 20 January 2008
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Life is full of misery, lonliness & suffering - and it's all over too soon.
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