Text 12927, 116 rader
Skriven 2007-03-11 23:25:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Product review
======================
 -=> Quoting Dave Sacerdote to Burton Ford <=-

 B4d> We use Potato Buds.   Gotta confess I never compared other 
 B4d> instant potatoes.

 DS> Idaho Spuds is the brand I grew up with.  They have a very interesting
 DS> dehydrated potato flavor that is a LOT like regular Pringles

Another food like substance I'm not fond of. I want real potato chips
made with real, thinly sliced potatoes.

 DS> Because they were a fast side dish when I was first learning how to
 DS> cook, we had them often enough that I grew kind of fond of them,
 DS> and occasionally I buy a box for auld lang syne.

Kind of like me and my Cheese Whiz or lately, Campbell's tomato soup.

I used some of the potato flakes to coat fish. I dredged fresh Great
Slave lake whitefish fillets in seasoned flour, then herbed sour cream
and finally the potato flakes and pan fried them in half an inch of
oil. They turned out nicely.

Other oddities tried recently... I inherited several pouches of powdered
dips which are designed to be added to sour cream as well.

-1- Sundried tomato dip for vegetable crudities: very pink with little
flecks of red; not much tomato flavour. I added dry, flaked chilies and
it got better.

-2- Powdered Caesar salad dressing: rather tasty, not like the real
thing, but with a new taste of its own. But the list of chemicals in the
ingredients was scary.

-3- Powdered Hollandaise sauce: dehydrated egg whites, starches, gums,
artificial yellow colour and other assorted chemicals. Grotesque! I added
mustard and tarragon and it was still grotesque. I tried it on asparagus
and ruined it. Sensing a challenge I tried it on scrambled eggs rolled
up in a tortilla for breakfast. Marginal. Tonight I had a Eureka moment.
I did up a skillet dish of boiled egg noodles, fried up with shrimp,
green and red peppers and onions with flaked chilies, lots of garlic and
Italian herbs. On a whim I added the rest of the sauce. It was good! But
I don't think I would actually buy more.

Judging from the cupboards the guy ate almost exclusively highly
proceeded foods and no "real" food at all. I am still amazed. I guess I
should have realized there were people out there like him given the fact
that 3/4 of the supermarket is full of that stuff and only 1/4 dedicated
to meat, fish, dairy products, fresh and frozen produce and baking
supplies like flour and yeast.

I am only moderately fond of couscous but it too seems to be popular
these days....

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken Couscous (Splichal)
 Categories: Chicken, Grain, Moroccan?
      Yield: 4 Servings

      1    skinless 3-lb chicken; cut
    up
      3 c  defatted chicken stock
      1    carrot; peeled
    1/2    celery stalk; peeled
      1 sm onion; chopped
      1    leek; rinsed well
      1    turnip; peeled
      1    lemon; halved
    1/2 bn cilantro; chopped
      1    red onion
  1 1/2 c  couscous
           COLD TOMATO SAUCE:
      8    plum tomatoes
      1 bn cilantro; chopped
      8 oz canned tomato juice
      1 bn green onions; finely
    julienned

  Place the chicken in a steamer basket. Place the chicken stock,
  carrot, celery, onion, leek, turnip, and lemon halves in the bottom
  off the steamer and bring to a boil. Steam the chicken until tender,
  about 35 to 40 minutes. Remove and cool chicken.

  Meanwhile, return the chicken broth to a boil in the steamer pot. Add
  the cilantro and red onion. Place the couscous in the rinsed steamer
  basket and cook the couscous until done, according to package
  directions.

  Bone the chicken; remove fat. Slice the meat and the steamed
  vegetables. Discard the lemon. Arrange the chicken and vegetables over
  the couscous. Serve with cold tomato sauce.

  SAUCE: Dice the tomatoes and combine with the cilantro. Add the tomato
  juice and green onions. Set aside.

  [Betsy Balsley (Food Editor), 1990: BEST RECIPES FROM THE LOS ANGELES
  TIMES]; [Hanneman 1998 June]

  Notes: Joaquim Splichal, who has been busy opening a new restaurant in
  Los Angeles, has always had a light touch with his food. This chicken
  and cilantro couscous is low both in calories and in fat. It's listed
  on the special gourmet diet menu for one of our hospitals.

MMMMM

Cheers

Jim, in Yellowknife




... That quite awfully stupid low-carb fad body-torture craze?
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)