Text 2967, 116 rader
Skriven 2006-07-07 09:12:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Cranberry sauce
===========================
 -=> On 07-06-06  08:33,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Cranberry sauce <=-

 DSh>  I am reminded of a gripe with respect to canned foods 
 DSh>  and can openers though.   Cranberry sauce -- it has 
 DSh>  changed from a can that you can open at both ends to 
 DSh>  one that is rounded on one end.  We used to open
 DSh>  both ends and push out a nice rounded lump of jellied
 DSh>  cranberry sauce. Now we have to dig it out of the can 
 DSh>  and hope that we don't mash it up in the process!

 DSac> Do you have an icepick in your kitchen?  Or just a clean phillips
 DSac> screwdriver?

  Actually, no to the icepick.   It has been a long time since I've seen
  one -- even longer since I have had occasion to use one.  OTOH, I can
  remember visiting an ice house that sold blocks of ice to folks.

  But the phillips would work, as well as any of several awls and nails.

 DSac> 1. Open the regular end of the cranberry sauce.

 DSac> 2. Hold the opened can upside down over the serving plate/bowl.

 DSac> 3. With your other hand, sharply stab the center of the rounded
 DSac> end of the can, piercing the thin metal there.  Pull the
 DSac> screwdriver out of the wound, leaving a hole.  You can make
 DSac> more than one hole if you like.

 DSac> 4. Give the cranberry sauce a short, rapid shake.  Air will enter
 DSac> through the hole and the cranberry sauce will exit the opened
 DSac> end in a nice rounded cylinder.

  I like your method better than theirs.   They talk about running a
  knife around the edge -- which sometimes does the job of breaking the
  air seal, but usually at a cost of mangling the jellied sauce in the
  process.

 DSac> This method also works with canned hash, dog food, and other solidly-
 DSac> packed canned foods.  Not so good for tomato paste, though, which
 DSac> sticks.  We've been doing it that way for a long time.

  Thanks -- I think that the last time this came up, I attempted trying
  to get the same effect using a church key on the bottom of the can.
  A punch with a sharp object is certainly better.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Shish-Ka-Bob
 Categories: Chicken, Ethnic
      Yield: 4 servings
 
      3 tb Margarine
      1    Onion, chopped
    1/2    Green bell pepper, cored,
           -seeded, and
           -chopped
    1/2 c  Teriyaki sauce
    1/2 c  Cooking sherry
           -dash Tabasco sauce
      2    Sprigs parsley, chopped
    1/2 ts Thyme
    1/2 ts Allspice
    1/2 ts Seasoned pepper
      1    Bay leaf
      4    Chicken breasts, boned and
        ea Cut into 3 pieces
           -red pepper (to taste)
           -black pepper (to taste)
           -whole mushrooms
           -tiny tomatoes
           -green bell pepper, sliced

MMMMM-----------------------BASTING SAUCE----------------------------
    1/2 c  Water
      2 tb Margarine
      1 ts Lemon juice
      1 ts Low-sodium soy sauce
 
  In a pan, melt the margaine.  Add the onion and bell pepper.
  Saute for 5 minutes.  Add the Teriyaki sauce, sherry, Tabasco
  sauce, parsley, thyme, allspice, seasoned pepper, and bay leaf.
  Simmer for 5 minutes more.  Allow the marinade to cool.
  
  In a bowl, place the chicken breasts.  Pour the cooled marinade
  over the chicken.  Refrigerate over night.
  
  Remove the breasts from the marinade and season with the red
  and black peppers, to taste.  Fold each piece of chicken in half
  and place on a skewer.  Then alternate skewering the chicken with
  whole mushrooms, tiny tomatoes, onions, and bell peppers.
  
  TO PREPARE THE BASTING SAUCE:  In a pot, heat the water, butter,
  lemon juice, and the soy sauce until the margarine melts.  Stir
  to mix.
  
  Cook the shish-ka-bobs over hot coals and wet hickory chips
  until the chicken is cooked.  Baste frequently with the basting
  sauce.
  
  Recipe from:  "Roger's Cajun Cookbook" by Vernon Roger, published
  1987
  
  From: David Pileggi                   Date: 01-26-01
  Cooking
 
MMMMM



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