Text 19343, 123 rader
Skriven 2009-01-08 18:13:00 av Michael Loo (1:18/200.0)
  Kommentar till text 19309 av Carol Shenkenberger (25815.cooks)
Ärende: lengwidge 51
====================
 > Up here, we can get big flats of chicken thighs for quite cheap.
 CS> We get them too.  Usually something like 67cents a lb in bulk and
 CS> freeze them up 3-4 thighs to a baggie.

Yep - I used to take advantage of this phenomenon, as chicken
thighs are one of my favorite poultry items, along with wing
two-bone joints, turkey thighs, and of course duck. I'd skin
them and render up the fat (my belly is as much a cracklin'
belly as a beer one), bone them out, use the bones for soup
(after roasting them and cracking them for the marrow), and
cut the meat up for cutlets and stir-fries. If I was really
lazy I'd roast them.

 CS> Grin, you will not notice it in a cooking picnic but we arent serious
 CS> meatarians here.

I know only two women who are serious meatarians, both beautiful,
both of Portuguese extraction. One is my ex-friend J...ie, who
finally today told me to pound sand, after holding off for a
pretty long time, and the other is Sandra, whom I met on a
British Airways flight and endeared herself to me forever by
eating the ham out of a ham and broccoli dish, pushing the
broccoli aside, asking why anyone would want to eat trees.

 CS> All bets are off though with seafood.  See seafood, eat seafood.

My friend Susie had bluefish last night and deigned to taste
one of each of my seafood platter items: shrimp, scallops,
oysters, and scrod fillets. She had never had any of these
before, except I think shrimp, being pretty much a vegetarian,
despite having known me for about 25 of her 50-odd years.

The bluefish, in case Clean Dave has questions in his mind, came
as 1 1/2 fillets of really small fish - the total on the plate was
about 10 oz, and were impeccably fresh and superbly delicious:
Susie had been nonplussed by all the animal parts on the menu of
the No Name Restaurant (so called because when it had been founded
in 1917, it had no sign), asking me my advice on various unknown
things as the above-mentioned items and such arcana as swordfish
and salmon. I told her that if fresh, bluefish was one of the
most wonderful of fishes, and it was, and it was.

 >  CS> Top of the pot holding clothes wardrobe might be best?
 > Mebby. Not that we tend to use them much, being real cooks
 > and stuff.
 CS> ;-)  Nothing wrong withthem for re-heating.

Truth, but at a picnic, we'd mostly be cooking first run
stuff (though I have been known to use the nuke for parcooking
or steaming).

 CS> You'd need a few pills just looking at it.

Today I came back and found Bill in need of lunch: he said
there was this deli roast beef, and we could have sandwiches;
but I looked at the stuff, and it was the shaved junk, so I
made SOS out of it, and I needed 5 1/2 triple pills (50000
units) to handle the meal.

 CS> Grin, looks like Charlotte will be the second one in my family to be
 CS> short. She's about 5'3" and for a girl, normally grown as much as they
 CS> will about age 15.

That's okay: it's easier for a girl to live with being short than
a boy. I think that shortness is as traumatic for guys as ugliness.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Kadin Budu ("Ladies' Thighs" Croquettes)
 Categories: Lamb, Turkish
   Servings: 6

    750 g  Finely ground lean lamb
           -OR- finely ground lean beef
      1 c  Boiled rice
      1 md Onion; finely chopped
    1/2 c  Crumbled beyaz peynir
           -(feta cheese)
    1/4 c  Finely chopped parsley
      1 ts Finely chopped dill
           Salt
           Freshly ground black pepper
      2 lg Eggs
           Plain flour; for coating
           Oil; for shallow frying

  The Turks' appreciation of the fair sex is apparent even in the naming
  of   recipes.  Form the meat mixture with a certain voluptuousness to
  an elongated egg shape.  Don't make them too plump - we all like to be
  flattered, don't we?

  Cooking time: about 20-25 minutes in all

  Combine meat, boiled rice, onion and cheese, then pass through meat
  grinder using fine screen.  Add herbs, salt and pepper to taste and
  1 lightly beaten egg.  Mix by hand to a smooth paste.

  Take a generous tablespoon of the mixture and form into an elongated egg
  shape, wider at one end than the other, or into simpler torpedo shape.
  Moisten hand with water to facilitate handling.  Place kadin budu into
  baking dish side by side as they are finished.

  Beat remaining egg well and pour over kadin budu, then turn them over in a
  dish to coat them evenly with a film of egg.

  Place about 1/2 cup flour in a plate and roll budu in flour, one at a time,
  placing them into a frying pan of heated oil as they are coated. Use one
  hand for rolling them in the flour, keep other hand dry for moving them to
  the pan.

  Fry over high heat until golden brown, turning them frequently with tongs
  so that they keep their shape.

  Drain on paper towels and serve hot with vegetable or salad accompaniment.

  Source: The Complete Middle East Cookbook - by Tess Mallos ISBN: 1 86302
  069 1

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