Text 27381, 124 rader
Skriven 2015-05-23 21:20:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: ivy and alcohol and so on
=================================
-=> Quoting Michael Loo to Jim Weller <=-

  Subj: Chesapeake blue 681

 ML> The problem is they take blue crabs, one of the great
 ML> delicacies, and turn it into catfish.
          
Bastards! Kill them all!

  Subj: Ramen 688

 ML> poussins [...] I'm not a great proponent.

Nor I. Back when Ray lived in Peace River and I drove there rather
than fly to see Neekha I would visit a Ukrainian butcher shop in
nearby Grimshaw whose chickens came from local Mennonite farmers.
They were free range, almost organic but not certified as such, 16+
weeks old and all over 8 pounds each with lots of fat. The breast
meat was darker and more flavourful than the thighs of a young
supermarket bird! I miss that connection.

 ML> I've always preferred turkey for most uses; problem is
 ML> all that white meat.

There are ways to cope with that. The last time I had leftover roast
turkey breast I made a really nice mild curry with it, using a
bottled yellow Thai curry sauce.  

  Subj: in authentic 693

 ML> The Roys' corn maque choux

 JW> Hey, I make that all the time.

 ML> You could add something [...] and name it after yourself
 
"Jim's Crn"?

 JW> KayDee [...] with diced ham and sriracha laced ketchup.

 ML> the saltiness  [...]  catastrophic.

One might think so, but it actually tastes fine.

 ML> torn jeans with shredded legs are now a fairly au courant
 ML> fashion item.
 
For skinny young girls aged 15 to 25. Not for the likes of you and
me!


  Subj: ivy and alcohol 704

 ML> Music was so much more classy back then.

A few years ago I introduced Neekha to the likes of Otis Redding,
Janis Joplin, Jimi Hendrix and Kris Kristofferson. She was quite
impressed.  

 ML> Princeton cocktail
 ML> 1 1/2 oz gin
 ML> 1/2 oz ruby port
 ML> 2 ds orange bitters

The botanicals in gin clash horribly with port. I know, I tried this
once despite being very sceptical about it. But both vodka if you
don't like booze and brandy if you do are nice additives to port.


 JW> Bearnaise

 ML> a similar emulsion sauce can be made with poultry or perhaps
 ML> other meat fat

Alternatively concentrated poultry or meat stock can be incorporated
into the butter sauce.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sauteed Chicken Breast with Tarragon Sauce
 Categories: Wine, Chicken, Sauces, Herbs
      Yield: 10 Servings
 
     10    Chicken breasts
    1/2 ts Salt, to taste
    1/4 ts Pepper, to taste
      3 oz Flour, as needed
      3 oz Clarified butter
      2 ts Shallots, minced
     10 fl Dry white wine
  1 1/2 pt Demi-Glace or
           Jus de Volaille
      2 tb Tarragon, chopped coarse
      3 oz Butter, diced
 
  Season the chicken with salt and pepper; dredge it in the flour if
  desired. Saute the chicken in the clarified butter until golden.
  Finish in the oven.
  
  Degrease the saute pan. Add the shallots and sweat them.  Do not
  brown them. Deglaze the pan with the white wine and reduce to sec.
  Add the Demi-Glace or jus; simmer it until the sauce has the
  proper consistency. Add the chopped tarragon; finish the sauce
  with the whole butter. Serve the sauce with the chicken.
  
  Recipe by: The New Professional Chef
  By: The Culinary Institute of America
  From: Bill Swisher
 
MMMMM


YK Jim  

"Wild Irish Rose ain't the kind of wine you drink at a doctor's
wedding, it's the kind cops find in cheap motels beside dead
hookers." - MDM




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