Text 35043, 124 rader
Skriven 2016-01-12 05:13:30 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: easy 799
====================
>  ML> the edification). It appears that Popeye's is going in
>  ML> that marketing direction, and the big P with no pop
>  ML> is in our future.
> Ah, welll.... maybe it's humor......? ;/

The joke, I suspect, will be on the stockholders.

>  ML> he's now a famous rabbi, among whose first utterances at
>  ML> age nought and change were Muh! and Sh! - meaning McDonald's
>  ML> and Shakey's Pizza respectively.
> Were they frequently frequented places by his family...?

For sure. On the other hand, my first word was "Jell-O,"
pronounced in the Spanish style, and I hadn't been given
that regularly.

>  ML> From what I recall of KFC spicy is that it's mostly salty.
> Perhaps just as well that I haven't found it to try, after all, then...

>  ML> Well. We looked in vain - Annie looked in vain - for a
>  ML> cut up fryer. So I said I'd cut up a chicken and chose a
>  ML> nice fat 4-or-5-pounder, but she put it back and got this
>  ML> 7 lb behemoth.
> Uh-oh... 

Other than it requiring extra cooking, which I'd not have 
done if it were me, it was almost as tender as a fryer.

>  ML> two hearts. Annie was flummoxed by this, as she is used
>  ML> to 8 pieces and 8 only.
> And, apparently, no offal dainties, either... ;)

Apparently not. Though she eats pate and such (same
with Lilli, who has acquired a taste for foie gras).

>  ML> batches. It came out incredibly crunchy, but the crunch
>  ML> faded rapidly. I found it way underseasoned and sprinkled
>  ML> my pieces with cayenne and garlic powder, at which point
>  ML> the stuff approached what I had had in New Orleans.
> Sounds pretty nice, especially after the doctoring... :)
 
Was pretty nice.

>  ML> This coating didn't take well to sitting around, and in
>  ML> due time it got soggy soggy, worse in the fridge.
> What happened..?  Did it just absorb moisture from the air...?

Most fried chicken suffers - I think it was the Sterns who
crowed about a place in KC (maybe Stroud's) where the
cbicken didn't degrade on getting cold, that characteristic
being quite a rarity. And it is mostly moisture absorption.

>  ML> there. My first meal was the fat, some skin that had
>  ML> fallen off one of the breast halves, all the offal, and
>  ML> the lower back. This was the best of it.
> I take it that you cooked up that bit of the chicken... :)  I can
> imagine some thinking that somewhat gross, but I think it sounds quite
> lovely, actually...  :)

She actually sucked it up and cooked the pieces that
she'd normally have thrown out.

>  ML> The red beans and rice mix, it turns out, was the
>  ML> reduced-sodium version, which problem was solved by
>  ML> the addition of a bit of salt! It tasted pretty decent,
>  ML> but as has been suggested, a bit of additional onion
>  ML> helped a lot. Texture - it needed less liquid and more
>  ML> cooking than the package indicated; but at the end, it
>  ML> was okay. On reheating it was almost real. 
> That's not too bad then...  :)

Not at all, considering it was reconstituted out of a
mass-market box. Still I think not so good as Popeye's, 
or mine, or anyone competent's made from scratch, if it 
comes to that.

>  ML> When anyone goes absent, I wonder about the family or the them.
>  ML> Makes me glad when you're in touch with the Fords.
> I try... :)   Don't worry too much about me, btw... 

'K.


Simple Old-Fashioned Marshmallows (Corn Syrup Free)
categories: candy
yield: 50

2 Tb gelatin (2 envelopes Knox)
1 c cold water, divided
2 c granulated sugar
1/2 c powdered sugar
1/4 ts salt
2 ts vanilla extract

In a small bowl, combine the gelatin and half the water. 

Take a cookie sheet or cutting board and cover it with 
a thin layer of powdered sugar. 

In a medium saucepan, combine the granulated sugar and 
the remaining water and cook over a medium heat until 
the sugar is fully dissolved.

Add gelatin and bring the mixture to a boil over a 
medium-high heat, then removing it from the burner. 
Add the salt and vanilla extract.

Transfer the mixture to a stand mixer and whisk it on 
low for 1 to 2 min. When the amount of steam leaving 
the mixing bowl has subsided a bit, turn the speed up 
to full. Beat 10 min or until the mixture has doubled 
in size. Iit will be very thick and creamy but not so 
stiff you cannot work with it.

Pour the mixture onto the sugar-covered flat surface 
and let it cool. When it has cooled it will be tacky 
but not fully stick to your finger. At this point, 
dust the surface with the remaining powdered sugar.

Cut the marshmallow into whatever shapes you like. 

Jerry James Stone, KQED, Bay Area Bites
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