Text 34940, 74 rader
Skriven 2016-01-09 04:46:20 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: buck buck 783
=========================
> When we do Chicken Sauce Piquant in a crockpot for a group, we will take
> boneless breasts and cut them into nugget sized pieces -- perhaps the
> same with boneless thighs.  It makes for a dish that is easier to eat on
> the move or to take only a sample portion.

Frying nuggets would seem to require a faster fry than
the standard, the heat penetrating quickly and cooking
the centers, so to crisp up the outside, the oil would
have to be hotter. I thought cutting the breast into
three would make the cooking more even. If I'd had the
bigger knife I might have cut through the bone and made
four.

>  ML> me in a horrified tone that she had never before in over 
>  ML> half a century of cooking been asked to cook a neck or a 
>  ML> back.
> We don't normally do that any more, but have certainly done so in the
> past.  Done right, they can be very good pieces.  These days if we have
> a neck it probably ends up in a broth pot.

Annie apparently hasn't used but a store-cut-up chicken 
for a long time, so no dealing with the backs as separate
pieces if at all. The neck makes both a good fried piece
and a good source of goo for stock, but you can have the 
best of both worlds by frying it up, gnawing on it, and 
throwing the stripped bones into the pot.

>  ML> As you know, she's a quite good cook, but so set in
>  ML> her ways.
> :-}}  Same could be said for many folks, especially as they get up in
> years.

Oh, I understand and am not unsympathetic, but that way
of thinking would put me (with my lifestyle) into a
constant state of paralysis.

>  ML> It took me 3 1/2 minutes, I timed it.
> You could have really freaked her out and made stuffed boneless wings,
> ala Sacerdote.

That would have been exotic enough that she'd have
gone, wow, that's cool, but only if the stuffing
were less spicy than what Dave used. H'm, I wonder
if I still remember how to do that, Ian and myself
having done a couple apiece after having been taught.

> Of course -- There once was a time when BLue Bonnet, Imperial, etc. were
> preferred by many over butter -- but I think that time has gone, at
> least with the majority of the folks here.

That was back when people thought the less saturated
fats in margarine were better for you than the fats in
butter - it was a choice that was based on what was
thought to be a health benefit, rather than taste,
though I used to prefer corn-oil margarine for spreading
on sweet corn (a choice that went away a long time ago).

---------- Recipe via Meal-Master (tm) v8.00

      Title: Million Dollar Pie
 Categories: Pies, Desserts, five, odd
      Yield: 6 servings

      1 c  Eagle brand milk                    1 c  9oz crushed
pineappl,drained
    1/2 c  Chopped pecans                      3 tb Lemon juice
      1 pk Large carton kool whip

  Mix ingredients and pour in 2 - 9 " graham cracker pie shells. Serve
  chilled. Source unknown

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)