Text 1877, 86 rader
Skriven 2008-02-05 09:14:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Re: Chooken
===================
-=> JIM WELLER wrote to DAVE DRUM <=-

 CS> If there was such a thing as an all dark chicken, we'd be
 CS> getting it.

It's called a guinea hen.   Bv)=

 DD> Try a free range (preferably bought right from the farm) chicken. You
 DD> may find that the light meat has enough flavour to bother with.

 JW> The breast meat from such a bird is far superior to the thigh meat
 JW> of a poor little supermarket battery chicken.

 JW> We are just polishing off the tail end of another Mennonite turkey.
 JW> The pan juices from the roast bird made a dynamite minestrone soup
 JW> tonight.

You'd prolly like the recipe I just posted to XXCarol. I made that a couple
weeks ago after a friend gifted me with a bag of blast frozen (individual)
pre-skinned/boned chicken breasts. My mouth got me into that one - I had said
(in my best William Claude Dukinfield accents) "C'mon over for a duck dinner.
Bring a duck." Eeeeek! 

Came out pretty good if I do say so. I'm not as good as Michael at cooking on
my feet when tossed into the scrum. But, I was reasonable proud of that one.
BTW - I see that I didn't mention S&P in my ingredients list - they are
assumed, because I sure did use them.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Candied Buddha's Hand With Blood Orange Sorbet
 Categories: Five, Citrus, I scream
      Yield: 10 servings
 
MMMMM-------------------CANDIED BUDDHA'S HAND------------------------
      1    Buddha's Hand citron
      3 c  Sugar

MMMMM---------------------------SORBET--------------------------------
      3 c  Blood orange juice
    3/4 c  Sugar
 
  This dessert used to be served at the now-closed Stars restaurant in
  San Francisco. Buddha's Hand, or Citron, looks like a lemon with
  several fingers. Available at farmers' markets, it is valued for its
  aromatic rind and has virtually no pulp or juice.
  
  To make candied Buddha's Hand: Starting at the large end of the
  citron, cut crosswise into scalloped slices about 3/16" thick. You
  should get about a dozen slices before you reach the fingers. You can
  slice the fingers into thin strips and candy them later by the same
  method.
  
  Put citron slices in a large saucepan with 3 inches of cold water.
  Bring to a boil, then reduce heat to low and cook gently until slices
  are translucent, about 10 to 20 minutes. Carefully lift them out with
  tongs and arrange on a rack. Discard cooking water.
  
  Put 3 cups sugar in a large saucepan with 3 cups water and bring to a
  boil, stirring to dissolve sugar. Add citron slices and adjust heat
  so they cook without boiling. Cook 30 minutes, then set aside to cool
  in the syrup. When cool, refrigerate slices in the syrup.
  
  To make the sorbet: In a small saucepan, combine 3/4 cup blood orange
  juice with sugar. Warm gently, stirring, just until sugar dissolves.
  Stir the sweetened juice into remaining juice and chill thoroughly,
  then freeze in an ice cream maker according to manufacturer's
  directions.
  
  To serve, lift citron slices out of the syrup carefully and wipe off
  poaching syrup. Place them inside martini glasses or on individual
  plates and top with blood orange sorbet.
  
  Serves 8 to 12
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 10 January 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Apes were invented because politicians were needed." -- Asimov
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