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Text 20523, 94 rader
Skriven 2007-09-21 17:19:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: hello 158
=================
 ML> buffets. At such occasions I tend to make much of my meal
 ML> out of chicken wings and such proteinous failsafes.
 RH> Most of the meat/veg combo things were OK--not outstanding but not bad
 RH> either.  They had a lot of fried stuff on one bar but we generally
 RH> don't do too much of that.

I've been generally satisfied, surprisingly, by the fried
chicken wings at Chinese buffets. I am guessing that the heat
lamps keep the grease liquid and draining through the little
holes in the holding pans, and the large proportion of skin
helps keep the meat moist (especially the two-bone joints,
which I see passed up most often, though for myself I find
them among the best parts of the bird).

 ML> many Indian buffets).
 RH> I wouldn't want to hold either of them very long on a buffet line.
 ML> Indian food holds pretty well, at least the stewy dishes.
 RH> Stewy things would, but others not so well.

There's a good variety of stewy Indian food, and rice dishes
do pretty well. Tandoori and kebabs not so much, nor seafood,
but Indian buffets are mostly not made from such.

 ML> Tttt, I've not seen much German food at buffets, but I
 ML> still think it would do well. Dumplings, cabbage, and
 ML> vast quantities of pork.
 RH> There's a lot more to German cooking than that.  Pork isn't the only
 RH> meat they use either; we've had great veal and chicken meals as well.
 RH> Steve had hasenpheffer (pepper rabbit) once at our favorite
 RH> German/Austrian place in Hawaii Kai.

Rabbit, I think, would hold okay if in a sauce. Chicken breast
not so well, nor veal. Which reminds me - why do they bother
with white meat chicken at buffets? It gets so dry so quick,
not that it's generally bursting with juicy flavor in the
first place. Drummers and thighs would do lots better.

 RH> I bake mine right after it's made, then once again before serving.  If
 RH> it needs reheating, baking is not the ideal method but will work if
 RH> there's no other choice.  Usually a microwave can be used but on a
 RH> lower power setting for a bit longer than it wouldtake on high.

I dunno, I kind of like crusty edges. Thing is that you have to
pack it into a pan that doesn't have room for the insides to
ooze too much.

 ML> It wasn't particularly Mormon in its point of view: I guess it
 ML> aimed at more inclusiveness than that. Apparently it is one of
 ML> the best known of Hatch's several hundred (?!) songs.
 RH> Quite a prolific composer.  Should he give up his day job?

Some of us more liberal folks would say so. [g]
 
 ML> Tajine de fruits au miel
 RH> Looks quick, easy and yummy.

The recipes from that site (I subscribe to its recipe of the
week, as it feeds to my French address and keeps it alive)
tend to be quick and easy and sometimes are yummy.

Frites de comte
cat: main
servings: 6

500 g comte [with accent aigu]
2 eggs
150 g fine breadcrumbs
1 Tb slivered almonds
2 sprigs flat parsley
1 ts paprika
1 ts fleur de sel
oil for frying

Rinse, dry, destem, and mince the parsley. Crush the
almonds coarsely. Mix the breadcrumbs, parsley, paprika,
almonds, and salt.

Beat the eggs.

Cut the crust from the cheese and cut in fingers.

Dredge the cheese in the beaten egg and then in the
crumb mixture.

Fry the croquettes by twos or threes in hot oil,
turning constantly with a skimmer. Drain on paper
towels and continue until all cheese is fried.
Serve hot.

Le bon accord : Un jongieux (Rouge, Savoie)
Source : http://www.CuisineAZ.com
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 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)