Text 18233, 101 rader
Skriven 2007-07-26 07:04:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: trip 886
================
 DS> Mmm-hmm.  I opened an interesting thread on a message board
 DS> where the subject was antique cookbooks.  The OP had just gotten
 DS> a WW2-era edition of the Fanny Farmer Boston Cooking School Cookbook
 DS> and was busily mocking the "bizarre" recipes and suggestions she
 DS> was finding in the book.

Did you bother to set the innocents on the path to
culinary truth and light - or would that have been
too much trouble. Speaking of truth and light, I have
been cooking at the house periodically, as I told
Jonathan that the food budget was getting out of hand
with going out to dinner every day. One effect was his
actually attempting to cook, fixing the chicken wing
meal (chronicled last week). Another is that he has
learned to eat certain things, some of them good for
him (various vegetables), some of them not ...

One of the few bargains to be had at the Giant Food is
chicken thighs - I cut the skin into strips and render
it, using the resulting fat to brown the chicken, then
proceeding however I want, there being the wonderful
by-product of chicken chicharrones. Two months ago the
kid actually was indifferent to these - when I put a
plate of them in front of him, he didn't partake, and
when encouraged to eat a few, he ate a small handful,
and that was that. Perhaps something clicked in that
little mind of his since he started fixing chicken wings
on his own, but when I fixed chicken last night, I put
the obligatory plate in front of him and made the
obligatory offer, and he said, munching rapidly, how
many do I get, and when I said, how about half, he was
enormously crestfallen as he had eaten his half and then
a couple in the amount of time it took us to have the
conversation, five seconds or so.

Chicken
cat: main, mine
servings: 2

4 chicken thighs
s, p
2 md onions
5 lg mushrooms
1/3 c sherry
1 c sour cream (I used fat-free, surprisingly)

Skin the thighs. Cut the skin into medium strips and
set over medium-low heat in a heavy pot. Render, turning
occasionally as needed, until skin is crisp.

Meanwhile. Season the thighs and slice the onions thin.

Remove the chicharrones from the pot using a slotted
spoon. Salt lightly and serve as a snack.

In the rendered fat, saute the onions and mushrooms
(I kept these whole so I could fish them out - my brother
doesn't mind mushroom flavor but doesn't like mushrooms).
When onions are wilted and brownish, push these over to
one side and lay the thighs in a single layer in the pot.
Brown on both sides, turning occasionally as needed.
Scoop the vegetables over the meat, add the sherry,
reduce for a minute, add a bit of water, and cover the
pot. Cook until chicken is done to taste, turning once in
a while. Stir sour cream into the oniony liquid, correct
seasoning, and serve over noodles.

Source: moi, July 2007

=

end of trip:

We got to the gate just as the previous flight was deplaning,
which meant a 15-minute wait before boarding, but I didn't want
to leave the area because of the characteristics of the seats.
We were both in zone 1 this time, because they'd manually
reassigned us, but there is fierce competition for the overhead
space above row 9, so I took advantage of my red carpet pre-zone-1
boarding to get a home for our bags. Carol boarded with zone 1,
about 3 minutes later. The guy in 9F wasn't pleased that his
overhead space was taken, but too tough. He had the space behind
me and also the narrow extra legroom (there is no 8F); but still
he kicked me a couple times during the flight. At boarding some
guy tried to tell the FA that he had 8F. He really had 18F.

UA 766 ORD BWI 2113 2359 752 8DE

Carol turned out not to care for the thrones, which have their
admitted deficiencies, first the lack of bag storage, and also the
narrowness of the seats - neither of us has that fat of a butt,
but she likes to sit Indian-style, and the seat is just an inch
narrower than the regular coach seat. I told her she never had to
sit there again. I gave up some more coupons for Courvoisier and
a Scotch for Carol.

A fast, slightly bumpy flight, and we landed a few minutes early.
We were out at Preflight by 12:30, and the cashier had her figured
out: "betcha couldn't wait to pop the top," said he.
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