Text 9977, 88 rader
Skriven 2007-01-05 10:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: ELECTRIFYING 821
========================
 RH> In HI, the McDs serve rice with the breakfast eggs instead of potato
 RH> cakes/hash browns.  They also sub either Portugese sausage or spam for
 RH> the bacon found at mainland McDs. The sausage is pretty good--a bit on
 RH> the spicy side; I had it other times but never for breakfast at McDs
 RH> as I never had breakfast there. (G)

I've heard good things about Mickey Dee's sausage from some
of the sausage experts around here. A bit on the spicy side
would be points in its favor in my book, perhaps almost
enough to neutralize the minus marks it gets for being from
the Golden Arches.
 
 ML> loco moco gourmet
 RH> I never had this either, tho it looked tempting at times. Problem was,
 RH> other things were more tempting. (G)

The only issue I had with it was that the ratio of
protein to starch was too little for me (though still
perhaps too large for Carol). This is true of most
Hawaiian meals (the plate lunch being an egregious
example - two big scoops of starch, sometimes three,
with your katsu curry, which is sometimes as much
breading as meat anyway).

---------- Recipe via Meal-Master (tm) v8.05

      Title: Brining Poultry
 Categories: Information, Poultry
      Yield: 1 Servings

------------------------------POULTRY BRINING------------------------------

  Brining Works Wonders with Poultry, NY Times 12-22-99 This is the seventh
  of eight columns by Patrick O'Connell, the chef and an owner of the Inn at
  Little Washington in Washington, Va. They are written with Marian Burros.

  Brining is a centuries-old method of food preservation, with the most basic
  formulas using salt, water and sugar. Recently, there has been a surprising
  resurgence of interest in the technique. Chefs are brining everything from
  salmon to pork loin, but most commonly the method is being used for turkeys
  and chickens.

  Why has this suddenly come into vogue? Probably because of a never-ending
  quest by chefs for intensified flavors. Many of these old recipes were
  developed in the absence of refrigeration, and they used salt, acid or
  sugar to preserve meats and, at times, to mask off-tastes.

  With these treatments the food often acquired another dimension. Many of
  the exotic tastes and the layerings of flavors in these old inventions of
  necessity suddenly seem novel and nostalgic in this era of technological
  sterility.

  We first began to use a brining technique during the holidays many years
  ago, when we had a tradition of giving an open house for the entire town.
  We roasted three suckling pigs after soaking them overnight in an aromatic
  solution of salt, sugar, water and plenty of spices.

  The roast pigs were such a delicious success that we were inspired to gin
  experimenting with brining other foods, and we found the process also had a
  miraculous effect on poultry, both turkey and chicken.

  We always use a brine with our Thanksgiving turkeys, and whenever we have
  roast chicken for the meal for staff members. The technique prevents the
  bird from drying out during roasting and imparts a beautiful flavor with a
  lot of depth. The sugar in the brine helps a turkey or chicken take on a
  rich amber color as it cooks. The combination of salt, water and a panoply
  of herbs and spices cures and flavors the bird.

  Salt alone could be used, but the brining liquid works much faster. The
  salt draws out fluid from the tissues and concentrates the flavor. The
  liquid in the brine replaces the moisture drawn out by the salt, so the
  meat is much juicier. Any spices in the brine also penetrate all the way
  through the meat. The result is a tender and succulent bird that needs no
  additional seasoning.

  Water for the brining mixture should be brought to a boil before the salt,
  sugar and aromatic seasonings are added. But be sure to cool it to room
  temperature before adding the bird, and keep it refrigerated or in a very
  cool place to prevent bacterial growth. The brine can be made well in
  advance.

  Source: Patrick O'Connell, NY Times 12-22-99

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