Text 34674, 158 rader
Skriven 2015-12-31 01:26:10 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: easy 745
====================
>  ML> You don't really need anything but, as long as the quality
>  ML> remains decent.
> So far it seems to be.. :)

As it does to me, by and large.

>  ML> end of Terminal C to visit "P Louisiana Kichen," an alias
>  ML> of Popeye's. There's no Popeye's signage anywhere, which 
>  ML> is weird, though the register receipts say Popeye's, and a
>  ML> suspicious quick Internet investigation shows that the 
>  ML> trademark is owned by Popeye's.
> How odd... Perhaps there's some pushback we don't know about...?

Doesn't seem likely - maybe they're trying something
new someplace where there will be only minor consequence,
or perhaps there's an attempt to distinguish their 
fuller-service operations from this rather streamlined
one at the airport.

> they are in the process of re-branding themselves...?

I first considered that as a possibility, but when one 
has a recognizable brand with a decent reputation, why 
bother. Not like Chipotle, which I wouldn't be surprised 
to see reincarnated as Halapenooz or Tortilla Flats or
something. And who'd ever want to say to his friends
and relations, I have a hankering for fried chicken,
let's go to P.

  I've noticed the
> "Lousiana Kitchen" signage on our local Popeyes...

That subtitle has been around for a long time if not
since the beginning.

>  ML> I asked for spicy and got mild.
> I've had that happen... but at least the mild is good too...  :)

Truly. The mild is as spicy as most brands' spicy anyhow.

> We've had the frozen Zatarain's entrees and found them fine... haven't
> done the mixes, though... 

Dave has given a fairly ringing endorsement, so I will
approach the box with less trepidation than I would have.
That's now been pushed back to Friday, as Tuesday we had
snow crab legs ($8.99/lb, not an impossible price), and
yesterday she found some Wegman's sushi (I turned it down
and had more leftover chili - I am not particularly fond
of supermarket sushi), and today we're going to the Herdic
House where I guest cheffed and at whose owners' behest
we were invited to the Christmas Eve party but pooped out
without explanation. I have to be pretty tired if I am
not enticed out by the prospect of free food and booze,
and good, and plenty of it. Friday Annie will fix her
famous fried chicken (I have to cut up the bird), and
with that the Zatarain's mix will complete the simulated
Popeye's experience.

>  ML> That's interesting. Nothing appears to have reached Doc's
>  ML> from her in a while. Is there any evidence she's posted
>  ML> anything?
> I've not seen anything show up anywhere yet... Could be that she's only
> answered everything that had appeared to date, and is staying "caught
> up" by not releasing any into the ether for us to answer...?  (G) 
> Haven't had a response to my email reply to her yet, either...

Eventually all will come clear. I sort of hope all's well
with her and her family.

>  ML> I try to even out my postings if I miss a couple days;
>  ML> usually it works out.
> For me that tends to be a recipe for getting farther behind... I do keep
> it to the 20/day maximum... otherwise, when possible, I try to not be
> more than a day behind... even that can be futile, when too many other
> things are going on..  :)

That 20 maximum was a traffic cop when the echo was really
busy; doesn't seem so necessary now, but I figure it should
be kept just in case. I mean who would have thought that the
North Pole would ever get above 32 degrees?

Chicken fat rice 
categories: main, starch
yield: 1 batch

1 whole chicken
water
salt
sugar
garlic
ginger
pandan leaves
rendered chicken fat
garlic
shallots
ginger
galanga
pandan leaves
jasmine rice
chicken broth from the cooking
doong gwa (winter melon)
soy sauce
cilantro
white pepper
scallions

Ji you fan, pronounced rather like G. O. Fahng.

Clean and trim excess skin from the chicken. In a 
small pan, cook chicken skin on medium heat until 
the fat completely renders out. What you'll get is 
some delicious crispy chicken skins. Save the fat.

In a large pot, add water, salt, sugar, garlic, 
ginger, and pandan leaves and bring it to a boil. 
Add chicken. Bring it back to a boil again, and 
simmer for 35 min. Remove from the pot and put 
chicken aside.

Meanwhile, in a separate nonstick pot on 
medium-high heat, add chicken fat, garlic, 
shallots, ginger, galangal, and pandan leaves. 
Stir every 20 sec until aromatics and herbs are 
golden brown. Add jasmine rice and stir until 
every grain is coated in chicken fat. Toast rice 
on medium heat for 2 min. Raise burner to high heat 
then add boiling chicken stock. Stir rice 
constantly until it comes to a boil, then reduce 
heat to medium-low. Cover with a lid, and cook for 
another 10 to 15 min or until rice has cooked through.

For the soup: In a separate small pot, add chicken 
stock and winter squash. Bring it to a boil and cook 
15 min. Add soy sauce to taste, some ground white 
pepper, and some cilantro and green onion on top 
when you are serving it.

Cut up chicken and place on top of rice. Cucumbers 
and cilantro are great complements to the dish — 
they'll cleanse your palate and balance your meal. 
Enjoy with Nong’s Khao Man Gai Sauce and the soup.

Chef's note: When the timer goes off, gently 
separate the hip joint — not the leg — to check 
if the chicken is cooked. If blood drips from the 
vein, place it back in the pot and cook for another 
5 min. Remove chicken from liquid and rest for at 
least 15 min before serving. Warning: It’s very hot!!!

M's note: the classic Chinese sauce is a simple 
mixture of vinegar, soy sauce, chiles, ginger, 
and sugar. The Thai add bean paste and coriander
root.

after Nong Poonsukwattana
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