Text 18110, 84 rader
Skriven 2007-07-22 23:49:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: not hereditary 861
==============================
 -=> On 07-22-07  08:48,  Michael Loo <=-
 -=> spoke to Ruth Hanschka about not hereditary 861 <=-

 ML> Chicken wings actually do taste pretty good - for white meat,
 ML> they're as chickeny as you can get, because of all the fat.

 ML> What I find amazing is that people (read: my brother) will
 ML> buy wings for twice the (marked) price of thighs or drummers.
 
  I agree with you.   There are many price inversions which people just
  seem to ignore.   Last time we were in Giant we saw boneless, skinless
  chicken breast priced at $1.79 per pound.   Not a bad price, but we
  did not need any more.  Right next to them was a display of split
  chicken breasts (i.e. with bone and skin), priced at $1.99 per pound.

  Not the first time we have seen that happen.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHILLI RUBBED PORK TENDERLOIN
 Categories: Lomanaco, Chiles, Pork
      Yield: 4 Servings
 
      2 lb Pork tenderloin

MMMMM--------------------------MARINADE-------------------------------
      2 tb Chilli paste
    1/2 c  Orange juice
           Juice of 1 lemon
      3 tb Honey
      3 tb Brown sugar
      2 tb Tomato ketchup
      1 ts Ground cumin
    1/4 ts Cayenne pepper
      3 tb Mango chutney finely chopped
 
  Combine all of the marinade ingredients in a container
  large enough to accommodate the pork tenderloin strips.
  Add the pork, turning to cover completely with the
  marinade, and marinate in the refrigerator overnight,
  or for at least several hours before cooking.
  
  The pork is particularly delicious marinated overnight
  and grilled on an outdoor barbecue grill. In a pinch,
  it can be broiled in a hot oven broiler, or roasted in
  a 375 degree oven. In any case, each tenderloin is small,
  so they should cook in no more than 15 to 20 minutes.
  
  If grilling outdoors, prepare a barbecue with white-hot
  coals. Remove the pork from the marinade, letting the
  excess drip back into the container. Season each tenderloin
  lightly with salt and pepper. Brush the grill with cooking
  oil. Lay the pork on the grill and cook, turning frequently
  to avoid burning. Before removing it from the grill, broiler,
  or oven, use a meat thermometer to check that the pork
  has reached an internal temperature of 165 degrees.
  
  Put the remaining marinade in a sauce pan with 1/2 Cup water
  and bring to the boil, reduce heat and simmer for 10 minutes.
  When the tenderloin is done, slice and serve together with
  the hot marinade.
  
  Yield: 4 servings
  
  MICHAEL LOMANACO
  
  SOURCE: Michael's Place Cooking Show; Copyright 1997, TV FOOD
  NETWORK; SHOW #ML1A08
  
  MM Format by Dave Drum - 01 August 2000
  
  From: Dave Drum                       Date: 08-19-00
  Cooking
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 23:57:59, 22 Jul 2007
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