Text 968, 95 rader
Skriven 2013-06-11 00:29:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo (1:123/140)
Ärende: Bread
=============
 -=> On 06-10-13  02:33,  Michael Loo <=-
 -=> spoke to Nancy Backus about saving 685 <=-

 ML> It wasn't so long ago that I encountered in an otherwise okay
 ML> restaurant some bread that had been reconstituted by dribbling
 ML> water onto it and then microwaving it; this generally works,
 ML> but in this case the procedure was woefully inexpert and
 ML> inadequate, so what I got was leftovers the top part of which
 ML> was still dry and hard while the bottom was gooey and wet.
 
The dribbling water for reheating works quite well for rice, but I'm not
surprised at the results you saw on bread.  We had part of an Italian
bread loaf for dinner tonight with our gumbo.  It had been frozen and
was defrosted by doing about 30 seconds on 50% power in the microwave --
wrapped in a paper towel.  Came out pretty decent.  Normally we let
frozen bread defrost by sitting it on the counter, but forgot to get it
out earlier and did not have the time for that.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Smoked Chicken And Pepperoni Gumbo
 Categories: D/g, Cajun, Chicken
      Yield: 6 servings
 
           -Spice mixture:
    1/4 ts White pepper
    1/4 ts Red pepper
    1/2 ts Black pepper
    1/2 ts Thyme
      1 ts Dry parsley flakes
    1/2 ts Gumbo file powder
           -(optional)
           -Vegetables:
      2 c  Onion
      2 c  Green pepper
      2 c  Celery
           -meats:
      2    Smoked chicken breasts.
     12    Inches pepperoni.
           -broth:
      6 c  Chicken broth
 
  **One hour to prep
    1/2 hour to get to simmer
    1/2 hour on slow simmer
  
  Ready time to table = 2 hours.
  
  
  Prepare vegetables.
  Cut half in larger hunks (say 1/2 inch) and cut rest
  in fine chop (or use food processor).
  
  Meats:
  two smoked chicken breasts, pulled from bone, skinned and
  pulled into bite size pieces by hand.  If you do not have smoked
  chicken, you may get away with using a small amount of liquid
  smoke.  I would guess no more than 1/4 teaspoon.
  one stick (about 12 inches) pepperoni, cut into moderately
  thick slices. (say 1/8 inch or about twice as thick as presliced
  pizza pepperoni usually is)
  
  Preparation:
  Using cast iron dutch oven, take the large cut onions and
  singe them over medium high heat in the dry pan for about 3-4
  minutes, stirring constantly. Then add the rest of the vegetables
  and cook for about 5 minutes more on medium heat, stirring
  frequently. Then add spice mixture and stir to incorporate. Stir
  in about 2 tablespoon dry roux. Add the broth and the pepperoni
  slices. Turn heat down to medium low and simmer for at least 1/2
  hour or until vegetables are tender and flavors are merged. About
  5 minutes before serving, add the chunks of chicken breasts to
  the mixture.  At the same time, add more roux to thicken if
  desired.
  
  Serve in bowl over lots of rice.
  
  For additional smoke flavor, wrap the chicken bones
  and skin in cheese cloth and place in the mixture at the same time
  as the pepperoni.  Remove all the bones and all the skin before
  stirring in the chicken pieces.
  
  Makes 8 to 10 servings.
  
  ==  Courtesy of Dale & Gail Shipp, Columbia Md.  ===
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:33:39, 11 Jun 2013
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