Text 17481, 104 rader
Skriven 2008-12-08 13:47:12 av Glen Jamieson
     Kommentar till en text av Nancy Backus
Ärende: DO I HEAR AN ECHO 81208
===============================
 -=> Quoting Nancy Backus to Michael Loo <=-

 ML>> been a leg man myself. Often, when I crave poultry, I'll get the
 ML>> cheapest thing available (whole chicken or turkey), carve off the
 ML>> breast meat to use in scalloppini or stir-fry, and roast the
 ML>> carcass and legs.
 NB>> Now that's a solution, too...  although I'd probably end up not
 NB>> using the reserved breast meat...
 
 ML> You could mince it up and use it as a lean and semi-unsatisfactory
 ML> substitute for ground pork. Meatloaf is one possible use, if you
 ML> cut it enough with breadcrumbs soaked in butter.

If there are any children around they usually like breast made into a
schnitzel, with plenty of herbal flavouring mixed into the breadcrumbs.
If you can get free-range chooks or turkeys you would find the breast
meat even has some flavour.

 NB> Oh, I'd have good intentions... and then, months (and months,
 NB> probably) later, discover something that might be recognizeable, in
 NB> only in retrospect... even if it were tucked into the freezer, wrapped
 NB> properly...  (she says, from long experience... [g])   If I happened
 NB> to 'member to use it in good time, I suppose I might use it for chicken
 NB> salad, or tossed into some sort of casserole thing...  but I'd have to
 NB> remember to think about it... not always a given...  (G)

Thanks for the reminder.  I haven't looked at the strange shapes at the
back of my freezer for months.  I think there might be a rabbit there,
or perhaps a 'roo tail, or some wild pig, or... anything else I was
saving for a suitable occasion.   And there are some containers which
probably have some stock of some sort in them; forgotten what.
 
 ML> I thought for a while that mine would be gone, too, after they
 ML> sucked part of my brain out of my head, but most of the facilities
 ML> seem to have come back mostly intact. The sense of direction,
 ML> though, is kind of missing, though, which is a pain when I find
 ML> myself in a foreign city like Indianapolis with no frame of
 ML> reference whatever and an intermittent fuzziness and oubliation
 ML> of whether the sun sets in the east or west.

 NB> I think I'd miss that even more than turbo gear.  Ramping up to
 NB> accomplish stuff was something that has saved me a time or two... but
 NB> knowing where I am, even (usually) in a strange place, has become to
 NB> depend on... especially with all the solo driving I do.  Now, I might
 NB> get left and right confused, even east/west or north/south... but I
 NB> can generally make the proper turns despite that... (G)  Germantown PA,
 NB> with it's diagonal grid, got me, though.. until I saw what was
 NB> happening on a map the next day... 

Square grid towns aren't too bad, but circular grids like Canberra or
8-sided blocks like Barcelona, or narrow, windy lanes like really old
cities can be very difficult to navigate in, particularly if the sun
position is obscured by cloud or dark, and you arrive by underground.
The most useful aid to orientation I have found is a small (3 cm)
compass, with the indicator floating inside a transparent plastic
sphere.  A supplied safety pin allows this to pinned to the front of my
shirt so I can always see what direction I am travelling in, even if my
hands are fully occupied handling the map and dragging luggage.  It
cost only $3 at a "Cheap as Chips" store, and has been invaluable.
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Stir-Fry Chicken with Golden Mushrooms
 Categories: Oriental, Poultry, Mushrooms
      Yield: 2 Servings
 
      1    Chicken breast
      1 cn Golden mushrooms
      2 tb Shredded chilies
      3 tb Shredded ginger
      3 tb Shredded spring onion
    1/2    White of an egg
    1/2 ts Salt
      1 tb Cornstarch
    1/2 ts Salt
    1/2 ts Sugar
    1/2 ts Vinegar
    1/4 ts Pepper
      1 ts Sesame oil
 
  * Cut chicken breast into strips.
  
  * Marinate in egg, salt and cornstarch for 10 minutes.
  
  * Sauté with 2 T. warm oil.
  
  * Remove when meat turns white.Rinse golden mushrooms and
    drain, sauté in 3T. oil; add shredded chile, ginger and
    spring onion.
  
  * Add chicken strips, salt, sugar, vinegar, pepper and oil.
  
  * Stir well and serve.
  
  MM Format by Dave Drum - 05 September 1999 FROM: Uncle Dirty Dave's
  Kitchen An OrientalFood.Com Recipe
 
MMMMM
 

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