Text 29041, 69 rader
Skriven 2015-07-14 15:56:00 av Michael Loo (1:18/200)
     Kommentar till en text av Dave Drum
Ärende: fast things 968
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 DD> Potatoes serve as a substrate for all manner of deliciousness.

Distinctly not my thing - they'd be vying with cornbread for
last on my list of starches. Pasta, rice, taro, I find all
preferable as substrates for deliciousness. Okay, I'm also not
so keen on quinoa ... and do okay with mashed with gravy if
the latter is well flavored and exceeds the former in volume.

 DD> As I pointed out - Hardee's (in my area anyway). Although, since they
 DD> have  begun preparing their burgers to order they have begun
 DD> gravitating from fats  food to "quick serve".

I'm not any kind of authority on the terminology of that
segment of the foodservice industry. I am guessing, though,
that "fast food" was not a self-designation.

 RH> OK, I'll trade you my dark for your (juicy) white meat.
 ML> I often get to make that trade.
 DD> And it's a win-win for all ---- if the white meat isn't the typical 
 DD> over-cooked and dried out, flavourless, stringy stuff that is
 DD> presented  generally (thanks, mostly, to the over-officious food kops).

I think people have come to like it that way, or at least
to grin and bear it while counting their projected extra
minutes of life earned by chewing on the stuff. I wrote here
about being the short-term beneficiary of this, as I collected
discarded chicken skin from a buffet not long ago, making a
relatively tasty meal of it while the others labored over their
hardened unappetizing protein.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Linguine Stir-Fry w/ Green Beans & Garlic
 Categories: Newspaper, Pasta, Main dish
      Yield: 6 Servings

      1 lb Linguine; uncooked
      2 ts Vegetable oil
      1 lb Chicken breasts; skinless,
           .  boneless, cut into sliver
      1 lb Green beans; trimmed
      2    Red bell peppers; diced
      4 cl Garlic; minced
    1/4 c  Teriyaki sauce
      1 c  Chicken broth

  Prepare pasta according to package directions; drain.

  In large nonstick wok or skillet, warm 1 teaspoon of the vegetable oil
  over high heat. Add chicken and stir-fry until firm and opaque, about
  4 min. Remove chicken and set it aside. Add the second teaspoon
  of oil to the pan. Add beans, reduce heat to medium, cover and cook
  for 7 min. Uncover, add red pepper, stir well and cook an
  additional 5 min. Add garlic and stir-fry for 30 seconds. Stir in
  teriyaki sauce and the chicken broth. Heat to a simmer and then toss
  with chicken and pasta. Serve immediately.

  Nutritional analysis per serving: 675 calories, 6 grams fat, 117 grams
  carbohydrates, 44 milligrams cholesterol, 625 milligrams sodium, 7
  percent of calories from fat.
  **  Fort Worth Star Telegram  -  Food section  -  17 January 1996  **

  Scanned and formatted for you by   The WEE Scot  --  paul macGregor

  From: Paul Macgregor                  Date: 04-13-96  Home Cooking
MMMMM
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