Text 32856, 84 rader
Skriven 2009-12-29 22:20:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: chowdah
===============
-=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> [Newfy] salted beef naval meat.

 DS> That's chunks of bone-in brisket and belly, cured in brine?

I've never looked inside a bucket but Tommy, Raine's most recent Ex,
says it's all chunks of fatty belly meat, with a few steaks of meat,
no bones, no brisket or rib tips. Salted riblets are sold separately
in a different pail. He also tells me I can get small packets at the
butcher shop instead of huge buckets at the Co-Op if I just want a
little to experiment with. I'm going to get a small package soon.
(I forgot to ask him if it is floating in brine or hard salted and
dry. I guess I'll find out soon enough.)

Re: weird thing done to chowder:

 JW> garlic and oregano, carrots and green beans, paprika infused
 JW> creme fraise or red wine vinegar

 DS> What kind of restaurant websites were you looking at?  Not
 DS> places like Union Oyster House or Durgin Park.       

No, they were upscale award winning yuppie places where everything
was fusion, revisionist or "tinkered" with, nothing true to its
roots.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: [BFT] Lindisfarne Chicken
Categories: British
  Servings: 4

      4    Chicken joints
      2 TB Olive oil
      1    Knob Butter
      1 sm Onion, chopped
    100 g  Mushrooms, chopped
           Fresh parsley, finely
           chopped
      1 ts Lemon juice
    150 ml Lindisfarne mead
           Salt and black pepper to
           taste

The Holy Island of Lindisfarne is well known for mead. In the
medieval days when the monks inhabited the island, it was thought
that if the soul was in God's keeping, the body must be fortified
with this elixir of herbs and honey, the wine bequeathed to
posterity as Lindisfarne Mead. The monks have long vanished, but
their spirit lingers in this aphrodisiac whose exact recipe remains
a secret of the family still producing it. The word 'honeymoon' is
derived from the ancient Norse custom of having newly-weds drink
mead for a whole moon in order to increase their fertility and
therefore chances of a happy and fulfilled marriage. Ingredients

Preheat the oven to 190 C / 375 F / Gas 5.

Fry the chicken joints in the oil and butter until browned. Put them
aside in a casserole dish. 

Make a sauce by adding the chopped onion to the oil and butter in
the pan and fry for 2-3 minutes. Add the mushrooms, parsley, lemon
juice, mead and seasonings. Stir well and cook for a further 3
minutes before pouring the sauce over the chicken joints. 

Cover and cook in the oven for about 1 hour.

  From: The Great British Kitchen       
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... Saskatchewan is a really easy province to draw.

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