Text 28993, 178 rader
Skriven 2015-07-13 06:43:10 av Dave Drum (1:18/200)
     Kommentar till en text av Michael Loo
Ärende: Re: fast things
=======================
-=> Michael Loo wrote to Ruth Haffly <=-

 RH> So did you pack them up and take them home or leave them on the table?

 ML> Abandoned them. Once in a while I'll take fries if there's
 ML> an obvious use for them (hash, thickening a stew) and they
 ML> were made with good grease to begin with, but in general I
 ML> don't see the point of potatoes.

Potatoes serve as a substrate for all manner of deliciousness. Fried (with 
onions and/or peppers or without) with gravy or to dip up egg yolk. French 
fried - gravy, cheese curds, cheese sauce, etc. Mashed - gravy of various 
types. Baked (or nuked fake-baked) all manner of toppings from butter through 
bacon bits, ham, chives, various cheeses and cheese concoctions, butter, etc.

 RH> Don't know where you will find a place other than Chick-Fil-A that
 RH> uses anything but shredded lettuce. I prefer the leaf over the shredded
 RH> stuff as it doesn't fall out all ob=ver the place (as the bun is
 RH> falling apart).

 ML> At the more reputable fast food places you can get
 ML> un-messed-with lettuce leaves.

As I pointed out - Hardee's (in my area anyway). Although, since they have 
begun preparing their burgers to order they have begun gravitating from fats 
food to "quick serve".
 
 ML> I admit that when I cook white meat it's generally
 ML> pretty juicy and pretty medium-rare, but I still
 ML> don't eat it by preference.

 RH> OK, I'll trade you my dark for your (juicy) white meat.

 ML> I often get to make that trade.

And it's a win-win for all ---- if the white meat isn't the typical 
over-cooked and dried out, flavourless, stringy stuff that is presented 
generally (thanks, mostly, to the over-officious food kops).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Honey-Cumin Roasted Chicken W/Apricots & Olives-Pt 1
 Categories: Poultry, Herbs, Fruits
      Yield: 3 servings
 
MMMMM--------------------------CHICKEN-------------------------------
      2    Chicken breast halves;
           - bone-in, skin-on
      4    Chicken thighs; bone-in,
           - skin-on
           Kosher salt
      5 lg Cloves garlic; peeled

MMMMM--------------------------MARINADE-------------------------------
      1 tb + 1 ts ground cumin
  1 1/2 ts Paprika
    1/3 c  Sherry vinegar
    1/3 c  Fresh orange juice
    1/4 c  Honey
      3 tb Olive oil

MMMMM---------------------------EXTRAS--------------------------------
      4 oz Dried apricots (about 16)
     24    Green and black assorted
           - olives; whole or pitted
 
  Marinate the chicken pieces for 6 to 24 hours.
  
  Wash and dry the chicken pieces thoroughly. Press down on
  the chicken breasts with the palm of your hand to flatten
  slightly (allowing rib cartilage to pop away or break in
  half). With a sharp knife, poke three or four slits in both
  sides of each piece of chicken to help the marinade
  penetrate. Put the chicken in a large nonreactive bowl. Toss
  with 1-1/2 teaspoons of kosher salt. Crush the garlic
  cloves, sprinkle with a little salt, and mince finely into a
  paste; you should have 1-1/2 to 2 tablespoons Add to the
  chicken and coat the pieces roughly with the garlic paste.
  
  Combine all the marinade ingredients (but not the extras) in
  a small bowl and whisk until thoroughly combined. Scrape
  into the bowl of chicken and toss to coat (I like to mix
  with my hands to distribute evenly). Toss in the extras and
  then press on the chicken to be sure the marinade has coated
  and surrounded all the pieces. Wrap the bowl well with
  plastic and refrigerate for at least 6 hours and up to 24
  hours.
  
  Up to an hour ahead, remove the chicken from the
  refrigerator to take off the chill.
  
  Take the chicken out of the refrigerator and pour the
  chicken and marinade (scraping the bowl) into one 10x15-inch
  or two 7" X 11" Pyrex baking dishes. Adjust the chicken so
  it's skin side up and the pieces are evenly spaced. Tuck the
  extras under and around the chicken pieces. Sprinkle each
  piece of chicken with a pinch of salt. Let the chicken sit
  for at least 20 minutes or up to an hour to warm up a bit so
  it will cook more evenly. Meanwhile, heat the oven to
  400oF/205oC
  
  Roast the chicken for an hour, basting two or three times.
  
  Put the chicken in the oven to roast. As it cooks, the
  marinade will bubble and begin to reduce. After 30 minutes,
  baste occasionally with the pan juices to help brown the
  skin and keep the chicken moist. The chicken is done when it
  turns deep brown and the pan juices have reduced (the sides
  of the pan will be very dark brown and look almost burned,
  and a paring knife will slide easily into a thigh), about 1
  hour. The pan juices may separate, meaning the fat will be
  floating on top of the juices, which will be very thick.
  
  Make a sauce from the flavourful pan drippings.
  
  CONTINUED TO PART 2
  
  Fine Cooking Magazine | April 2011
  
  MM Format by Dave Drum - 15 April 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Honey-Cumin Roasted Chicken W/Apricots & Olives-Pt 2
 Categories: Poultry, Herbs, Fruits
      Yield: 3 servings
 
           CONTINUED FROM PT 1
 
  Transfer the chicken pieces to a cutting board and tent with
  foil. Discard any herbs such as rosemary sprigs but transfer
  all the other extras to a small bowl and reserve.
  
  Hold one end of the pan with a pot-holder and gently tilt
  the pan to let the juices run into one corner. With a large,
  shallow spoon, spoon off as much fat as possible but leave
  any savoury juices and pan drippings behind (they may look
  clumpy). Add 2 tablespoons water to the pan (or 1 tablespoon
  to each of the two pans) and use a wooden spoon to scrape
  off enough of the baked-on pan drippings from the sides and
  bottom of the pan to form a slightly thickened, deeply
  coloured, rich-looking sauce (you won't need to scrape the
  whole pan). Taste the sauce--if it's too intense, add a
  little more water; if it isn't flavourful enough, keep
  scraping and stirring.
  
  Serve one thigh and half of a breast, drizzled with pan
  sauce, over potatoes, rice, or pasta.
  
  Cut each chicken breast in half by centering a large chef's
  knife over it and then pushing down and slicing at the same
  time (the knife will cut right through the cartilage). Serve
  a thigh and half of a breast, with a few spoonfuls of sauce
  over all and a portion of the extras, to each diner. Add the
  optional garnish if you like.
  
  SERVING SUGGESTIONS: Spanish rice pilaf, scented with
  saffron and studded with pinenuts.
  
  TIP: Make the pan sauce while the pan is still hot; if you
  get delayed, use hot water to make the sauce, or put the pan
  back in the oven briefly to warm it.
  
  Fine Cooking Magazine | April 2011
  
  MM Format by Dave Drum - 15 April 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

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