Text 1870, 143 rader
Skriven 2008-02-04 07:02:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Impervections 783
=============================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> If anyone needs to borrow some "imperfections" I have a nice supply.
 DD> At a  good price, too.

 ML> How much will you pay me to take some off your hands?


Errrrrmmmmm .... that was an offer to sell, or donate.

 -=> Dave Drum said to Ruth Haffly <=-

 CS> I have quite a few here now.  BJ's had a 6 box unit of spirals (some
 CS> plain, some mixed colors with spinach and carrot added) of which I
 CS> have used up 1.5 boxes in the last 2 months.  I also have a largish
 RH> Let's see--I've got shells, spirals, flat noodles, linguini (angel
 RH> hair), spaghetti, orzo, penne, lasagne and maybe some elbows on my
 RH> shelf.  If we have pasta once a week, it may last a couple of months or
 RH> so.

 ML> Seconding the dirty one below - angel hair is cappellini or
 ML> cappelli d'angelo. Linguine are like flattened out spaghetti.

 DD> Did you do a typo there? I've never seen "angel hair" linguine. AFAIK
 DD> angel hair is real fine spaghetti. Linguine and fettucine are wide,
 DD> flat noodles. And I can never remember until I look at the box which is
 DD> the wider.  Bv)=

 ML> Linguine are lean gweenee. Fettuccine are fat too cheenee.

 ML> The latter are often made with eggs or some other extraneous
 ML> ingredient.

I usually substitute linguine for the superhighway-wide fettucine. I think it's
because when I see noodles that wide I think chicken and ... or STROGANOV!!!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sunday (Chicken) Noodle Soup
 Categories: Soups, Poultry, Vegetables
      Yield: 4 Quarts
 
MMMMM---------------------------STOCK--------------------------------
    1/2 lg Onion
      1 lg Carrot
      2    Ribs celery
      2 tb Vegetable oil
    3/4 c  Dry white wine
      4 lb Chicken; skinned
      2 qt Chicken broth; or more if
           - needed
  2 1/2 qt Water; more if needed
      4    Parsley stems
      1 ts Black peppercorns
      1    Bay leaf
      1    Sprig thyme
      1 lg Garlic clove; peel, crush

MMMMM----------------------------SOUP---------------------------------
     10 oz Dried egg noodles
      4 lg Carrots
      1 lg Onion
      4    Ribs celery
           Kosher salt & pepper
           Lemon juice or sherry
           - vinegar (opt)
    1/2 c  Heavy cream or half & half

MMMMM-------------------------ROUX-(OPT)-----------------------------
    1/2 c  Unsalted butter
    3/4 c  All-purpose flour
 
  This soup can be left unthickened for a traditional brothy soup, or
  enriched with roux and optional cream. If you want a greater
  proportion of soup, add more broth or water during final adjustments.
  
  For the stock: Cut onion, carrot and celery into large chunks.
  Briefly cook vegetables in a stockpot in enough oil to cover bottom
  of pot, stirring occasionally until onion starts to turn translucent.
  Add wine. Cook until it has almost evaporated. Add whole chicken
  breast-side down, the neck and gizzard, broth, water, parsley stems,
  peppercorns, bay leaf, thyme and garlic. The chicken should be
  submerged in liquid.
  
  Increase heat to high.
  
  When the liquid comes to a boil, skim off any scum that rises to the
  surface. Cover the pot and remove from heat. Let the chicken sit in
  the broth for 15 to 30 minutes, or until the internal temperature of
  the thickest part of the breast is 160° when taken with a meat
  thermometer.
  
  When the chicken is cooked, remove it from the liquid and let cool
  slightly before taking the meat off the carcass. Cut the meat into
  bite-sized pieces and set aside. Return carcass to the pot.
  
  Taste the stock and remove the thyme if needed so the flavor won't
  become overpowering. Bring the stock back to a simmer and cook
  uncovered until the vegetables and carcass have given up their
  flavor, about 1-1 1/2 hours longer. Strain stock and reserve; there
  should be about 4 quarts. Discard the carcass, herbs and vegetables.
  
  For the soup: Cook noodles in salted water until al dente; drain and
  set aside. Cut soup vegetables into bite-size pieces (there should be
  about 1 1/2 quarts of vegetables); add to stock. Simmer until
  vegetables are almost fully cooked. Add noodles and as much chicken
  meat as desired (save any extra chicken for another use). Season with
  salt and pepper.
  
  If needed, brighten the flavor with lemon juice (from a half or whole
  emon) or 1-2 teaspoons of sherry vinegar.
  
  If you like, thicken soup with a roux for a creamy, silky texture.
  Cook butter and flour in a medium-size pot over medium to medium-low
  heat, stirring constantly, until mixture is grainy and moderately
  light golden brown — about 4-5 minutes. Remove 4 tablespoons of the
  roux; set aside. Gradually add 3 to 4 cups of the warm stock to the
  pot with the roux, whisking until completely smooth. Cook, whisking
  frequently, until mixture thickens, then simmer 15-20 minutes to cook
  out any floury taste. (The mixture should have a thick gravy-like
  consistency.)
  
  Final assembly: Stir thickened portion back into soup pot. Bring
  everything back to a simmer. Cook until soup is thickened and heated
  through. If desired, thicken with remaining roux. Add cream, then
  taste and adjust seasoning.
  
  Note: A bit more stock or water may be needed to adjust consistency if
  leftover soup is refrigerated then reheated.
  
  Yields about 4 quarts
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 10 January 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Abated breath? Don't be expectin' no mouth-to-mouth from me. ;)"
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