Text 32218, 86 rader
Skriven 2015-10-21 08:12:34 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: oily boids 361
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>  ML> It was also a long time before I got to appreciate olive oil,
>  ML> and even now I prefer it in modest quantity and in its place.
> I started using it after Steve and I got married, but in small
> quantities. Now it's one of the ones I grab out of the cabinet on a
> regular basis--canola being the other major one but we also have peanut
> and sesame oil on hand.

I was pleased to find that not only does the United club serve
hummus, it offers what is labeled as Greek EVOO to drizzle on
top. Also to find that it was reasonable quality hummus and
reasonable quality oil. I had two bowls of it with crackers
and ruined my supper (just as well, my colleague wanted a pizza,
and I had only two slices).

>  ML> I raised my eyebrows at Ian yesterday for making a canape out
>  ML> of my fritons and putting sun-dried tomatoes in oil on them,
>  ML> so the pork and pork fat flavor was interfered with by the
>  ML> olive oil dripping from the tomatoes. When he did this before
>  ML> with chutney, it was much better.
> Yes, in this case, olive oil was not the one to be used.

I believe Ian was focusing on the acid balance of the tomatoes
rather than what they were preserved in

>  ML> It was as I heard the water left over from the hurricane
>  ML> that got redeposited in inconvenient places.
> As is usual with those systems. Have you heard about the mudslides out
> west, especially in CA? Rather much a mess.

Heard about them. And that the road between LA and Vegas
was closed, but who needs Vegas, anyway?

>  ML> The wet dough made sense because I wanted bubbles in
>  ML> the finished product (increases crunch). Unfortunately,
> OK, but too wet a dough won't give you any bubbles.

I didn't go nearly that far. I ended up with bubbles and
curved pastries (could be charming under other circumstances,
but I was disappointed).

>  ML> cooking hard. If I'd not been in a hurry I'd have hung
>  ML> the sheets to dry for half an hour before making rolls
>  ML> out of them.
> Live and learn. (G)

Nah - if I were similarly in a hurry next time I'd probably
do the same thing again. The only thing to be learned was
not to be in a hurry next time!

>  ML> Then stevia works okay with acid?
> I've not had any or noticed any bad reactions with it. Very often now
> I'll use stevia in my broccoli salad dressing. I'll mix the stevia &
> vinegar, then add the mayo to that mix. It works, and is better on the
> sugar level.

One problem with other sweeteners is that they often 
behave differently at different pHs, so they can be
unpredictable. Another problem of course is that they
generally taste nasty, but that's another issue.

Easy fried chicken
Categories: poultry, main
Servings: 6 to 8

5 lb chicken
poultry seasoning
fresh ground black pepper
sea salt
garlic powder
cajun seasoning
flour
vegetable oil

Generously season the chicken with the above spices, to your 
taste. Add a few handfuls of flour to the mixture; then let 
sit for 10-15 min.

Heat the oil.

Fry chicken until done (juices should run clear).

Drain on absorbent paper (or paper bags) and serve.

Source: food.com
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