Text 13043, 159 rader
Skriven 2014-05-06 18:14:12 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: protein
===============
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> I'd rather have any of the above without the bread - but
 ML> that doesn't explain my particular antipathy to Philly
 ML> steak either.

 DD> I don't eat a lot of bread - except as sammiches

 ML> I try to blunt the carbiferous aspect by getting my
 ML> sandwiches open faced or double meat or even better
 ML> without bread at all. Then I ruin the effect with a
 ML> couple beers.

I see from the signage that the Double Down has returned to the local Kentucky
Fried Colonel's for a "limited time".  Hmmmmmmmmmmmmmmm .... 
 
 DD> or as garlic bread to soak up red gravy from over-sauced pasta.

 ML> Now there's an extra-sweet dream meal. I was going to
 ML> make a lasagne for a party yesterday, but it was pointed
 ML> out to me that it wouldn't be good for me to reap the
 ML> reward of my labor for several reasons, so I made a
 ML> golabki casserole instead, which was at least nondairy.
 ML> Used pork instead of beef - it was half the price.

The only lasagna-like dish I care for is moussaka made with potatoes and
bechamel rather than eggplant and red gravy.
 
 ML>   If I am at a buffet I won't
 DD> go near the bread(s), including French Toast, pancakes, toast, etc. The
 DD> sole exception being cinnamon rolls - and only one of those in
 DD> deference to my extra-sweetness.

 ML> They're a money-losing proposition anyhow (for the diner).

I figured that out early on.
 
 ML> It is said that kneading a ground meat mixture will
 ML> make it tough, though I don't see that there's any
 ML> gluten to develop or anything like that.

 DD> I don't either - I have had tough/chewy ground beef patties - but, I
 DD> wrote that off to the binders used.

 ML> Binders tend to tenderize meatloaf and burger mixtures,
 ML> making their grain looser and adding moisture.

Some of these places seem to use rubber cement or carpenter's glue as binder.
 
 DD> ALDI has decent quality (superior in some cases) merch.

 ML> As does its partner or rival (hard to tell which) Trader Joe's.

 DD> He still wrote entertaining stories. Evergreen, even.

 ML> Who was it who wrote about the "ritual bunning of Asimov?"
 
No one as far as St. Google and Uncle Bing can find out. "Your search - "ritual
bunning of Asimov" - did not match any documents."

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

      Title: Homemade Double Down
 Categories: Marinades, Poultry, Pork, Cheese, Dairy
      Yield: 4 sandwiches

MMMMM---------------------------BRINE-------------------------------
     12 c  Water
    1/2 c  Kosher salt
    1/2 c  Honey
      8    Bay leaves
      1 bn Thyme
      1 bn Parsley
     15 cl Garlic; unpeeled
      2 tb Whole black peppercorns
      2    Sprigs rosemary
      1 tb Fine grated lemon peel
    1/2 c  Lemon juice
      2    Chicken breasts; split,
           - boned, skinned

MMMMM--------------------------TO FRY------------------------------
      3 c  Flour
      2 tb Garlic powder
      3 tb Onion powder
      2 ts Paprika
      2 ts Cayenne
      2 ts Dried sage
      2 ts Dried thyme
      2 ts Dried oregano
      2 ts Dried basil
      2 ts Dried marjoram
      1 ts Black pepper
      2 ts Salt
      3 c  Buttermilk
      6 c  Peanut oil, for frying

MMMMM---------------------------SAUCE-------------------------------
      2 tb Dijon mustard
    1/2 c  Butter; softened
      1 ts Cornstarch
    1/3 c  Hot water
           Salt & pepper

MMMMM-----------------------TO ASSEMBLE-----------------------------
     12 sl (thin) Jamon Iberico de
           - Bellota (or another dry
           - cured ham)
      1    Wedge Brie; in 1/4" slices

  MAKE THE BRINE: Combine all of the brining ingredients
  except the chicken in a large pot, bring to a boil for one
  minute. Remove from heat and allow the brine cool
  completely, refrigerate until cold. Rinse chicken breasts
  and slice in half lengthwise, creating cutlets. Add the
  chicken to brine, making sure that the meat is submerged;
  refrigerate 6 to 12 hours.

  FRY THE CHICKEN: Remove chicken from the brine; drain and
  pat dry. Line a large baking sheet with parchment. Mix
  flour and 11 herbs and spices in a large bowl; pour
  buttermilk in another bowl. Working with one piece of
  chicken at a time, dip the chicken into the spiced flour
  mixture, coating both sides thoroughly. Dip the coated
  chicken into the buttermilk, and then back into the flour.
  Place the chicken on the parchment-lined baking sheets,
  let stand for one hour.

  Heat the peanut oil in a heavy pot or Dutch oven until it
  reaches 330oF/166oC. Working in batches, fry the breasts
  until fully cooked and dark golden brown, about five
  minutes. Transfer to paper towels to rest.

  MAKE THE SAUCE: Heat the mustard in a small pot over very
  low heat. Add the butter a little at a time, stirring
  constantly; when all the butter is incorporated, add
  cornstarch and water and stir until the mixture thickens.
  Season with salt and pepper.

  BUILD THE SANDWICH: Place one piece of chicken on a
  serving plate. Top the chicken with a slice of Brie and
  three slices of ham. Top with a second piece of fried
  chicken. Serve immediately with the sauce on the side.
 
  Makes 4 Double Down sandwiches

  FROM: http://www.saveur.com

  MM Format by Dave Drum - 06 May 2014

  Uncle Dirty Dave's Archives

MMMMM

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