Text 18160, 99 rader
Skriven 2007-07-24 07:03:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: not hereditary
======================
On 07-18-07 MICHAEL LOO Scribbled to ALL  about not hereditary 843

ML>My brother decided he'd make dinner for me. So he did,
ML>though I had made plans to dine with Uncle S.Y. earlier.
ML>No sweat, we just rescheduled that.

ML>The menu: Buffalo wings, hash browns, and cooked lettuce.

ML>The wings, recipe adapted from the back of the Frank's
ML>wing sauce bottle, were roasted for an hour. The bottle
ML>says to cook them at 425: Jonathan did the creative thing
ML>and cooked them half the time at 425 and then lowered the
ML>heat to 400. I don't know how he came up with this. At 45
ML>minutes you slather the sauce (as you know, wing sauce is
ML>half butter and half hot sauce - the premix is of course
ML>water, unknown origin fat, hot sauce, and natural butter
ML>flavoring and costs more than butter and hot sauce combined)
ML>over and let it cook a while. Then, if you are my brother,
ML>you remove the wings when the timer dings, like a good boy,
ML>and you not only forget to turn the oven off, you LEAVE THE
ML>DOOR OPEN in the kitchen (baked all day itself in 90 degree
ML>heat, with the windows closed).

ML>Jonathan, self-professed wing expert, says these are better
ML>than the wings at Hooters, way better than the ones at Cluck
ML>U Chicken, and even better than those at Domino's. They are,
ML>in a phrase, overdone and mediocre: the skin not crisp, the
ML>meat dry, the sauce tasteless. I said they were pretty good.

Forget what I said about Houston's and their U$16 beef sammich. Gotta 
be better than your brother's place.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Arugula & Fennel Salad With Toasted Walnuts & Parmesan
 Categories: Salads, Nuts, Dressings
      Yield: 3 servings
 
MMMMM--------------------------DRESSING-------------------------------
      1 tb Champagne vinegar or lemon
           - juice
           Salt & pepper
  1 1/2 tb Walnut oil
  1 1/2 tb Extra virgin olive oil

MMMMM---------------------------SALAD--------------------------------
      4    Big handfuls baby arugula
           - (about 3 ounces)
      1 md Fennel bulb
    1/3 c  Toasted walnut pieces
           Parmigiano-Reggiano; in 1 lg
           - chunk
 
  I'm sure this isn't an original recipe, but it was new to me the first
  time I made it. It came about one evening as I scoured the fridge for
  salad fixings. There wasn't a lot, but what was there — arugula,
  fennel and a big chunk of Parmesan cheese — was perfect. In fact,
  I've tried adding other ingredients, and using other types of greens,
  but it just doesn't work as well. The simpler, the better for this
  salad from Food & Wine Newsletter editor Fran Irwin.
  
  Pour the vinegar into a small bowl. Add 1/4 teaspoon salt and pepper
  to taste. Whisk until the salt dissolves. Little by little, whisk in
  the walnut oil and olive oil. Set aside while you make the salad.
  
  Discard any coarse stems on the arugula. Put the leaves in a salad
  bowl. Trim off any leaves and stems from the fennel, then halve, core
  and thinly slice the bulb. Add to the arugula. Toss to combine. Add
  all but a tablespoon or two of the walnuts. Using a vegetable peeler
  or a microplane shaver, shave thin shards of cheese over the salad.
  Drizzle the dressing over the salad and toss gently until the leaves
  are coated. Garnish with the remaining walnut pieces and more
  Parmesan shavings.
  
  Serves 3-4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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