Text 19113, 91 rader
Skriven 2007-08-16 11:13:53 av Carol Shenkenberger (3:800/201)
  Kommentar till text 19106 av JIM WELLER (1:123/140)
Ärende: Re: Vegemite
====================
*** Quoting JIM WELLER from a message to CAROL SHENKENBERGER ***

 CS> touch to some canned spinach that tasted a little 'tinny' and it made
 CS> it all go away (tin taste) and added something good.

JW> Neat! I never would have thought of that.

Nor would i normally but hey, no one ever told me what to do with this stuff so
I tried it figuring the spinach was gonna get tossed out if i couldnt fix it.
Popeyes BTW was the brand that tastes of tin.  Got some on special and didnt
know that about the brand before.

 CS> Experimenting with other stuff we have handy.
JW>  
JW> I look forward to hearing what else Vegemite is good for.

Well, used in small amounts we are experimenting away.  I'm finding that though
the tastes are not the same, many places where I'd use miso, vegemite works.
Since we eat alot of soups and such here (my rice porridge), I have
experiemented there.  Most of my 'failures' have been because I used a little
too much vegemite (very salty stuff).

I did find a chicken adobo variation that took quite well to it.

 CS> Most of my broths are chicken or fish based and vegemite doesnt 'feel
 CS> right'  for that

JW> I agree. Only with beef.

Found one that works though!  My Adobo recipe is more carribean in nature than
the classic Filipeno one.  It makes a sort of 'aspic chicken' once cold and in
the fridge (what Ian might call potted meat perhaps, with lots of jellied
broth when cold).  Anyways, you get the chicken parts and boil them gently for
about 2 hours in a pot with lots of Goya Adobo seasoning.  (1 quart water, 3
TB seasoning, then add more seasoning if needed.  2 lbs chicken parts roughly
but needednt be exact).  What you get is a chicken part that looks ugly and
meat falls off the bones while the cartilage is soft enough to eat if you want
to. Do not skim but stir the 'scum' into the pot as it cooks.  It will thicken
and largely go away as you go on.  Add more water as needed but i usually
reduce by about 1/3 by the end.

The resulting chicken is lifted out and put in a plastic container with enough
liquid to almost cover.  You should have about 2 16oz jars of liquid left. 
This liquid makes a hell of a good reduced stock (add water or use as is).
Anyways, this last time I added 1 TS vegemite to the mix and it worked to
intensify the broth in a very nice way.  So, end result?  Vegemite and
commercial adobo seasoning are a match.  At least, Goya brand adobo seasoning
which we get in plastic seasoning jars that hold about a cup volume worth
here.

Now for my classic post, you'll note i now use more adobo seasoning than I used
to.  I also get that 'jellied consomme chicken broth' due to that.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's Adobo
 Categories: Xxcarol, Meats
      Yield: 6 Servings
 
      6 ea Chicken thighs
      1 tb Adobo mix, goya brand
      1 qt Water
 
  Now, you just can't get simpler than this!  I know it's not a standard
  'adobo' but it's the one used in my house.  The brand of spice I have
  now is made by 'Goya' and is a mix of salt, oregano, garlic, black
  pepper and tumeric.  Add a tablespoon or so of this to the water then
  boil the chicken in it 'til done' which for me at a low boil is about
  45 minutes.
  
  Much of the fat of the chicken will come out into the water but the
  chicken will taste like it's still 'high fat' even though it isnt.
  The meat will be just as good cold as warm.
  
  The recipe easily doubles or triples if needed for a party.  If
  needing to pre-boil chicken before a BBQ, this works well as long as
  the seasonings match the BBQ sauce you plan on.
  
  Suggestions:  After boiling about 20 minutes, the skin can be lifted
  off if left on.  This makes it's own tastey but high-fat treat. The
  skin can also be removed before cooking.
  
  From:  xxcarol, made first in 1986 for my then boyfriend Don
 
MMMMM
I also cook it longer now and it's even better that way <g>.  Gosh, a 21 year
old recipe of my own!
                                       xxcarol

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