Text 7867, 76 rader
Skriven 2006-11-23 00:23:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: TRANS-FATS
======================
 -=> On 11-22-06  09:17,  Dave Drum <=-
 -=> spoke to Dale Shipp about Re: TRANS-FATS <=-

 DS>  OK, thanks.  And now for the next question:
 
 DS>  Name some oils with trans-fats?   I know that palm oil is supposed
 DS>  to be a "not-good" fat, but thought that was because of it being
 DS>  "saturated" versus poly-unsaturated.

 DD> Crisco, Blue Bonnet Margarine, Beef Tallow, Kurba Shortening, etc.

  Thanks -- except for the beef tallow, those seem to be all hydogenated
  fats, which someone else said could lead to trans-fats.   It is
  starting to get connected:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Gumbo Ya Ya*
 Categories: Cajun, Chicken
      Yield: 6 servings
 
      1 lg Roasting chicken (about 5
           -lbs.), disjointed
           Salt
           Cayenne pepper
           Powdered garlic
  2 1/2 c  Flour
      1 c  Vegetable oil
      2 c  Onions, coarsely chopped
  1 1/2 c  Celery, coarsely chopped
      2 c  Green pepper, coarsely
           -chopped
      6 c  Chicken broth
  1 1/2 ts Fresh garlic, minced
      1 lb Andouille sausage finely
           -diced (or any spicy smoked
           -sausage such as Kjelbasa
      4 c  Fluffy rice
 
  Cut chicken breasts in half crosswise to get a total of 10 pieces of
  chicken. Season with salt, cayenne pepper and garlic powder and let
  stand at room temperature for 30 minutes. Measure flour into a large
  paper bag. Add chicken pieces and shake until well-coated. Remove
  chicken and reserve the flour.
  
  In a large skillet, brown chicken in very hot oil, remove and set
  aside. Stir oil remaining in the skillet with a wire whisk to loosen
  any brown particles remaining in the bottom of the pan. Whisk in 1
  cup of the remaining flour and stir constantly until the mixture of
  oil and flour (the roux) becomes dark brown (not black though).
  Remove from heat and add onions, celery and green bell pepper,
  stirring constantly so they do not burn.
  
  Transfer roux and vegetables to a large heavy saucepan. Add stock to
  roux and vegetables and bring ot a boil, stirring. Lower heat to a
  quick simmer and add garlic, sausage and chicken. Continue cooking,
  covered, until the chicken is tender, 1 3/4 to 2 hours. Adjust
  seasonings and serve in pretty bowls over steamed white rice.
  
  credit given to "Thwe Commander's Palace New Orleans cookbook" typed
  from my morning newspaper.
  
  Mary said: We've had this many times and it is one of our favorites!
  
  Mary Riemerman
  From: Mary Riemerman                  Date: 02-19-95
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:13:43, 22 Nov 2006
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