Text 1382, 70 rader
Skriven 2006-05-13 18:06:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: tastes 518
==================
 Hi, Ruth,

 RH> But funny, his system, the newer one, has had 2 instances of fried
 RH> parts while we've been here compared to none for mine.

 Hey, your parts are use-tested survivors, his are experimental!

 -> I miss having a double sink; that's one thing I'll look for in the next
 -> place we live.  At least this one is stainless steel.  I grew up with

 RH> Double sinks tend to drive me nuts - sometimes I need the full area
 RH> and half a sink won't cut it.  Mine is porcelain, but then it's also
 RH> 40+ years old and still white

 RH> The original sink in my parent's house was about 30 years old when
 RH> they replaced it--almost 30 years ago now.  I need the full sink area
 RH> so seldom that I prefer the double sink. One of these days somebody
 RH> will come up with a sink with a removable (but water tight while in
 RH> place) barrier that looks decent so you can have a single or double
 RH> sink according to your need.  It's something to dream about anyway.

 If you want to dream, how about a full sink paired with half a double?
 Perhaps a 1/3 - 2/3 division if space were not limited. I sympathize
 with CT Ruth's feeling the full sink is sometimes needed, like for
 washing a big ol' turkey. I would want the garbage disposal in the
 smaller sink, so I could soak dishes in the larger one without
 worrying a fork would slip down the disposer hole. Funny, but while
 you two were discussing this before, I also envisioned the removable
 divider you suggested. It is probably doable, but hard to
 commercialize because the contours of sinks made by different
 manufacturers are fairly variable. You would have to make a model
 for every model of sink curvature.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Guatemala-Inspired Fried Chicken
 Categories: Chicken
      Yield: 6 Servings

      3 lb Chicken, cut into 8 pieces
      1 ea Lemon, juice of
      3    Garlic cloves, thoroughly
           -crushed
      1 t  Ground cumin
      2 T  Dried oregano
      2 T  Kosher salt
    1/2 t  Ground black pepper
           Vegetable oil for deep
           -frying
      1 c  Cake flour

     Sprinkle the chicken with the lemon juice, then rub in the garlic
  and sprinkle on the cumin, oregano, salt and pepper. Place in a bowl
  and refrigerate, covered, overnight.
     When ready to cook the chicken, heat about 5 inches of oil to 340F
  in a wok or deep pot. While the oil is heating, dip the chicken in
  the flour, shaking off any excess flour. Fry, turning once, until
  golden brown, about 6 minutes per side. Remove the chicken pieces
  from the oil with tongs and drain them on paper towels. Eat
  immediately.

  From "The New American Cooking", Joan Nathan, as reviewed by Joan
  Brunskill, AP, in the Buffalo News. Typed for you by Joan MacDiarmid
  (lotta Joans there!)

MMMMM
 Joan MacDiarmid
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