Text 3044, 102 rader
Skriven 2013-07-31 22:33:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Alaska Skinny
=====================
  Subj: Alaska 935

> extra fatty tri-tip / gave it to the host's dog
> I wasn't upset at all by this, which goes to show
> how sick I am.

Now that IS serious!

  Subj: the skinny 937

> microwave-wrapped baking potatoes at a buck apiece.
> Lilli's unwrapped potato / 77c.

And yet they are just 49c per lb or less in 10 and 20 pound bags,
say 25 to 35c each.

 JW> nobody wants a roast turkey with stuffing in July. So I
 JW> sectioned it into legs, thighs, wings, breast ...

> A sensible choice, though July isn't really July where
> you are. Or is it? It was 80F in Kodiak

It varies with lows as cool as 60F at night up to 85 some days, but
generally in the 70s. Grilling season here begins as soon as the
snow drift melts and I can find the grill again.

 JW> enough grattons that I didn't mind sharing.

> How many petitioners were there?

Raine who always gets the pope's nose, Alex (I like the white part
of the ham more than the pink part) and Charlee (I LIKE meat!!!).
Neekha was turned vegetarian (again).

 JW> Title: British Chicken And Leek Pie
 JW> "Discard skin and bones"? Heresy!

> That's how you can tell it's not a Scot recipe.

Snork!

  Subj: Alaska 940

> MGD (the cheapest beer I'll drink, and
> the fanciest beer Bill will drink).

Ah, so there is some common ground. MGD is one certainly one of the
best of the macro-swills.  


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Turmeric Chicken With Sumac And Lime 
Categories: chicken, Persian
  Servings: 4

      1 ts ground turmeric
           Sea salt and freshly ground
           black pepper
      4    bone-in chicken thighs
      2 TB grapeseed oil
    3/4 c  water
      4    cloves garlic, minced
      2    juicy limes, halved
           Sumac, for garnish

In a small bowl, mix the turmeric with 1 tablespoon salt and 2
teaspoons pepper. Place the chicken on a rimmed baking sheet and
sprinkle with the spice mixture, turning to coat both sides. 

Heat a large skillet over medium-high heat and add the oil. Brown
the chicken well on both sides, about 7 minutes per side. Pour in
the water, then add the garlic, stirring it into the water. Bring
the water to a boil, then turn down the heat to low and cover.
Braise the chicken for 25 minutes, until the inside is opaque.
Transfer the chicken to a serving platter, turn up the heat to high,
and reduce the cooking liquid for a few minutes, stirring
occasionally until it's slightly thickened. Season to taste with
salt and pepper, and pour the sauce over the chicken.

Dust the chicken with sumac and pepper, garnish with lime halves,
and serve. 

Vegetarian Option: Use whole portobello mushrooms in place of the
chicken, or use 1 pound firm tofu, well drained and cut into slabs 1
inch thick. You will need a little extra oil for searing than what
is called for in the recipe.

From: The New Persian Kitchen by Louisa Shafia
Posted by: Kate Williams
From: Serious Eats
 
MMMMM-------------------------------------------------
                                                               

YK Jim                                                         

... Rumour has it that slugs drown in beer.  Slugs spread this rumor.

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