Text 27173, 125 rader
Skriven 2015-05-19 18:27:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: burgers and stuff etc.
==============================
  Subj: burgers and stuff 666

 ML> The Roys' corn maque choux

Hey, I make that all the time. I didn't know it was Creole or that
it had a name until now.

  Subj: Ramen 671

 JW> Fettuccine Alfredo

 ML> There are those for whom Kraft Dinner is an object of desire.
 ML> Certainly I would be equally happy to eat either of those dishes.

I admit to being kind of fond of KayDee as we call it in Canada
especially if it's enhanced with diced ham and sriracha laced
ketchup.

 JW> Title: Tonkotsu Ramen
 JW> 1 tb Tahini

 ML> Cheat!  

No kidding.

 ML> Of course there are other cheats that have come into play

My cheat is Knox gelatin.

  Subj: picky 673

 DS> "people" said that butter was "bad for you".

 ML> I never listened to that kind of "people,"

My mom was the daughter of a well to do farmer who also owned a
buttery and a general store. So we always had butter on the table
when I was a kid.

Dad was a city boy and the son of a blue collar worker who went
through the depression so he grew up eating margarine and had learned
to like it so we also had it on the table every day too.

I purchased Margarine as a starving studnet but went back to butter
shortly thereafter.

Bearnaise just HAS to be made with butter, never margarine.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Bearnaise
 Categories: Chicken, Sauces, Potatoes, Wine, Eggs, Microwave
      Yield: 2 Servings
 
      2    Boneless chicken breasts
      1    Shallot
      2 tb Tarragon vinegar
    150 g  Unsalted butter
      2    Egg yolks
    1/2    Lemon; juice of
      2    Fresh tarragon sprigs

MMMMM---------------------FOR THE VEGETABLES--------------------------
    250 g  New potatoes; par-boiled
      2 tb Olive oil
    100 ml White wine
    150 g  Baby carrots
    150 g  Sugar snap peas
      1 lg Garlic clove
           Salt and white pepper
 
  Preheat oven to 180c/Gas 4.
  
  Place the chicken breasts, skin-side up, in a buttered ovenproof
  dish. Season, cover and cook for 5-6 minutes.
  
  For the Sauce: Finely chop the shallot and place in a small
  saucepan with the tarragon vinegar. Boil rapidly for two minutes.
  Place the butter in a microwave-safe jug or bowl and cook on power
  level 7 or medium for one minute until melted.
  
  Strain the vinegar mixture into a heatproof bowl set over a pan of
  simmering water. Using electric beaters, whisk in the egg yolks
  and gradually whisk in the melted butter to make a thick, foamy
  sauce.
  
  Squeeze in a little lemon juice and add the salt and pepper to
  taste. Keep warm.
  
  Remove the lid from the chicken and return to the oven for 8-10
  minutes until the chicken is cooked through and golden.
  
  Cut the potatoes into 1cm/ 1/2" thick slices. Heat the oil in a
  large frying pan and cook the sliced potatoes over a medium heat
  for 5-6 minutes until golden.
  
  Pour the white wine into a saucepan and bring to the boil. Halve
  the carrots lengthways and add to the pan with a pinch of salt.
  Cover and cook rapidly for one minute.
  
  Crush the garlic into the potato pan, season to taste and cook for
  another minute or so. Finely chop the tarragon.
  
  Add the mangetout to the carrots and cook for another two minutes.
  Remove the chicken from the oven and put on a serving plate.
  
  Spoon over the sauce and sprinkle over the chopped tarragon. Spoon
  the potatoes next to the chicken, drain the vegetables and arrange
  alongside the potatoes.

  Recipe by: Can't Cook Won't Cook
 
MMMMM




YK Jim


... Miss Child was never bashful with butter.

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