Text 18962, 104 rader
Skriven 2014-11-05 20:26:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: sushi 209
=================
 NB>> figured they were just ordering a few special rolls from the menu
 NB>> while watching them...
 ML> Sissies.
 NB> Ah, but...  you asked how he could make money on such a special

Uneconomically savvy sissies.

 NB> When Fu was running the special at Arigato, there were a few
 NB> people that made out like bandits

There will always be such, some of them eating just because
it's there and not because they actually enjoy it.

The Shipps and others can bear witness to my balancing act
with AYCEs - I get good value but don't overdo it. In addition
I am satisfied noshing on bits that others ignore and that
would go into the bin anyway - fatty gristly bits, for example.

 NB> had the special... only had one extra roll between them...
 NB> but then they did have the appetizer, soup, salad, and
 NB> made sure to have the dessert afterwards

Sounds like a fair and balanced deal for all.

 ML> Salmon skin cooked in much the same way I render chicken
 ML> skin. You can put it on rice (especially if it's salvaged
 ML> from a salt- or soy-based dish) or eat it plain.
 NB> Someday, you can fix that for me... ;)

I've actually done it a few times only, as it really smells up
the neighborhood. It might be a suitable thing to be done at a
picnic - I'd probably use the outdoor grill as a stove and
use a pan on top of the grate. Otherwise it would be sensible
just to pay the $4 for a bit of scrap and have the sushi guy
do the work and the cleanup. Speaking of which, have you ever
seen a female sushi chef? I can't recall offhand ever having.

 NB>> have been pretty nice, too... :)
 ML> Fu has training, experience, and standards.
 NB> Absolutely.  :)

Which makes me want to try his wares.

 ML> On the other hand, he is the one who encourages people
 ML> to eat their fill in California roll.
 NB> No, no.... he doesn't encourage them to, he merely goes along

Uh huh.

 NB> Gleefully, perhaps, though...

Uh huh.

 NB> Along with those whose favorite roll is spicy tuna...

Uh huh. The spicy tuna factory is doing a great business.

Cajun-Style Chicken Stew
cat: Singapore, poultry, main
servings: 4

5 chicken thighs, about 250 g each (fresh)
1 yellow onion, diced to 5 mm cubes
2 cloves garlic, minced
1 red pepper, diced to 1" cubes
200 g cremini mushrooms, sliced
1 c corn kernels
2 bay leaves
1 Tb cajun seasoning (or more for a bolder flavour)
1/2 c white wine (I used a chardonnay)
3 c chicken stock

1) Marinate chicken with salt and cajun seasoning for
at least 3 hr. Remove from fridge 30 min before
cooking. Brown chicken in non-stick pre-heated pan.
There's no need for oil because the chicken will
render its fat in due time. After searing golden
(no need to cook through), remove and set aside,
leaving 2 Tb of the drippings in the pan.

2) Fry the onions and garlic in 2 Tb chicken fat
until onions translucent, 1 min.

3) Add mushrooms and fry, 2 min if not waterlogged.

4) Add red peppers and fry till fragrant, 1 min.

5) Add corn and fry 1 min.

6) Add wine and stir through until almost fully
reduced, about 2 min.

7) Add stock and return chicken to pan. If necessary,
add more so the liquid covers the top of the chicken.

8) Add bay leaves and cajun seasoning, stir and bring
to a roaring boil before simmering for 50 min. Longer
if you prefer a more fall-off-the-bone texture. Salt
to taste, if necessary, before serving.

thehungrybunnie.blogspot.sg
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