Text 26208, 96 rader
Skriven 2015-04-21 08:10:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: Re: cold cuts
=====================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> Oscar Mayer still makes the fat-wrapped lunch meat - much to the
 DD> chagrin of the anti-fat, tree hugging vegans from the planet Tasteless.

 ML> I am glad to hear that. I hadn't seen it in the stores in
 ML> quite a while.

If you do a Bing search besides the Oscar Mayer site(s) China-Mart and Amazon
are noted as offering it for sale. Probably if you pursued the OM links other
marketers would be listed. Locally to me Schnuks, Shop & Save, the Niemann
Foods stores (County Market and CUB) all carry it. Ruler - no, Sav-A-Lot - no,
dollar stores, Meijer, HY-VEE, ALDI - unknown.

 DD> Dunno about true Leberkaese though.

 ML> "True" Leberkaese isn't truly liver cheese. By the weird
 ML> evolution of terms, there is no liver in the Munich version,
 ML> though in other parts of Bavaria there must be liver in a
 ML> designated small proportion, 5 to 10 percent (I believe this
 ML> is by law, though it may be by custom). I was taken aback
 ML> when I first ordered it at Augustiner and was served what
 ML> was essentially bologna, only not as good.

It's law - and it varies from jurisdiction to jurisdiction as to percentage(s).
It wouldn't have much of a stretch to be better than bologna AFAIAC.

 ML> Also, cutlet is always a good thing. There was a time not
 ML> so long ago that turkey cutlets were all the rage. I'm not
 ML> seeing it so much on menus any more, though.

 DD> I'm not much on white meat anything but pork. But, you knew that.

 ML> That's why cutlet is a good thing. If it's properly done, you
 ML> can't tell it's white meat. If it's improperly done, you can't
 ML> tell it's meat at all.

The old mystery meat trick???

 DD> Title: Leberkaese
 DD> Categories: Beef,

 ML> Yeah, that's what I was talking about.

MMMMM Recipe via Meal Master (tm) v8.06

      Title: Chicken Marsala w/Basil & Mushrooms
 Categories: Poultry, Wine, Herbs, Mushrooms, Vegetables
      Yield: 4 servings

      2 tb Flour
      1 ts Garlic powder
    1/2 ts Salt
    1/4 ts Black pepper; coarse grind
      1 lb Thin sliced chicken; boned,
           - skinned
      3 tb Olive oil; divided
      2 tb Butter
      1 c  Sliced mushrooms
      1 c  Chicken broth
    1/2 c  Marsala wine
      1 ts Basil leaves; crushed
      1 ts Onion powder

  Mix flour, garlic powder, salt and pepper in shallow dish.
  Coat chicken in flour mixture. Reserve excess flour to use
  for thickening.

  Heat 2 tablespoons of the oil and butter in large skillet
  on medium heat. Add 1/2 of the chicken; cook 5 to 6
  minutes or until browned on both sides. Remove from
  skillet. Repeat with remaining chicken.
 
  Heat remaining 1 tablespoon oil in skillet. Add mushrooms;
  cook and stir 2 to 3 minutes. Add broth; stir to loosen
  any browned bits in bottom of skillet. Stir in wine, basil
  and onion powder. Bring to boil. Reduce heat to low;
  simmer 5 minutes. If thicker sauce is desired, whisk in 1
  to 2 teaspoons of the reserved flour. Return chicken to
  skillet; simmer until heated through.

  Serve over cooked pasta, if desired. 

  Makes 4 servings.

  Recipe from: http://springfield-downtown.mycountymarket.com

  Uncle Dirty Dave's Archives

MMMMM

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