Text 12299, 99 rader
Skriven 2014-04-18 12:16:08 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: idiotcy
===============
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> There is *ALWAYS* one (or more) in every crowd. Not only dumb arses
 DD> but clewless in the bargain.

 ML> They have made life less good for the rest of us, and
 ML> their existence is one of the reasons for my preference
 ML> for culinary conservatism and exactness. I want my food
 ML> to be described accurately: I don't want plain old chuck
 ML> when I order short ribs, and I don't want krab when I
 ML> order crab. You think that my quest is quixotic, but be
 ML> that as it may, it's still worthwhile.

I tilt at the occasional windmill my own self. One of my favourites is in
surveys when they ask for my race and do not list "Human". My ethnicity of
genotype is Caucasian. But, I know of no White race, nor Black race nor Pacific
Islander race.
 
 ML> nonsense (on another site) shows the food overcooked,
 ML> if anything.
 DD> How can you tell from a picture? Just curious.

 ML> Color for one, but the giveaway was the bubbling and
 ML> overbrowning of the fat cap. I suppose the effect could
 ML> have been got by a blowtorch, but that seems unlikely,
 ML> especially as crisping by torch takes way more time and
 ML> effort than most people think.

Was it an actual picture of the actual dish or was it some art director's idea
of what an idealised picture would be (food porn)? 

I thought it might be something as obvious as charred ash on the plate.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Tacos w/Charred Tomatoes
 Categories: Poultry, Tex-Mex, Chilies, Sandwiches
      Yield: 2 Servings
 
      2    Plum tomatoes; cored
      8 oz Chicken breast; boned,
           - skinned
    1/4 ts Salt
    1/8 ts Fresh ground pepper
      2 ts Oil; divided
    1/2 c  Fine chopped white onion
      1 cl Garlic; minced
      1 sm Jalape+o pepper; seeded,
           - minced
      2 ts Lime juice; + wedges for
           - garnish
      2 ts Chopped fresh cilantro
      2    Scallions; chopped
      6 sm Corn tortillas; heated *
 
  Recipe courtesy EatingWell.com
  
  Charring tomatoes in a hot, dry skillet makes them smoky
  and flavorful; in combination with fresh herbs and spices,
  they elevate this dish from "everyday" to "ta-da!" Serve
  the tacos with sour cream.
  
  Heat a medium skillet over high heat until very hot. Add
  tomatoes and cook, turning occasionally with tongs, until
  charred on all sides, 8 to 10 minutes. Transfer to a plate
  to cool slightly. Cut the tomatoes in half crosswise;
  squeeze to discard seeds. Remove cores and chop the
  remaining pulp and skin.
  
  Cut chicken into 1-inch chunks; sprinkle with salt and
  pepper. Add 1 teaspoon oil to the pan and heat over high
  heat until very hot. Add the chicken and cook, stirring
  occasionally, until it is browned and no longer pink in
  the middle, 3 to 5 minutes. Transfer to a plate.
  
  Reduce the heat to medium and add the remaining 1 teaspoon
  oil. Add onion and cook, stirring, until softened, about 2
  minutes. Add garlic and jalape+o and cook, stirring, until
  fragrant, about 30 seconds. Add lime juice, the chicken
  and tomatoes. Cook, stirring, until heated through, 1 to 2
  minutes. Stir in cilantro and scallions. Divide the
  chicken mixture among tortillas. Serve with lime wedges.
  
  * Wrap tortillas in barely damp paper towels and microwave
  on High for 30 to 45 seconds.
  
  Copyright Television Food Network, G.P., All Rights Reserved
  
  MM Format by Dave Drum - 16 June 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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