Text 38167, 106 rader
Skriven 2010-05-23 21:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: chicken 197
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 ML> I had a list but lost it. I'll redo the research if I have time.
 DS> If not, Popeyes are plentiful along the route.  We'll leave it to you.

Popeye's is always good (and cheap), but I'm inclined to
go with Q when I can get it. Speaking of which, I was taking
the bus from the airport to the house, which requires three
transfers. At the first transfer is the Tivoli restaurant and
deli, where I occasionally pick up a snack of cold cuts and
very occasionally dine (it's fairly expensive), but it was
closed. The Marriott Key Bridge is within walking distance,
and it makes the Mighty Mo on special request, but I didn't
have time before the next bus. There used to be a Burger King,
where I would try the things that Clean Dave wrote about, when
he was writing about such, but it was torn down (the McDonald's
nearby still stands). Okay, at the second transfer point, in
Georgetown, there's the Bistro Francais, which has very good
kidneys in mustard cream - but I checked the menu, and they
were charging $25 for it! If I waited until 5, it would go
on the early bird, which was $25 for appetizer, main, and
dessert, a somewhat better deal, but it was only 1 (the anomaly
being that lunch prices don't go on weekends). So across the
street is Old Glory, and I went there in the hope that they'd
sell me a pound of fatty brisket, but upon entering I was
greeted with the news that there was an AYCE buffet for $15
featuring carve-it-yourself roast pig. By the time I got there,
the rib meat was all gone, but I inspected the thing and
discovered that many good parts remained. So AYCE it was.
The pig was quite good, though it had been out for a long
time, plus it had been smoking since midnight, so the skin
was tanned rather than roasted and was shoe leather tough.

A surprise winner was the brisket hash, fatty burnt ends
mixed with potato cubes, onion, celery, thyme, and plenty
of salt. I picked out about a half pound of meat, but the
salt required that I drink a pint of stout with it (the
house stout, very coffee-flavored, slightly sweet, more like
a milkshake than I'd like, but decent). I went back for
another half pound of brisket bits and had a difficult time
finishing the second serving.

Applewood smoked bacon was fine, but maple sausage was pretty
nasty - the meat ground too fine, not, shall we say, gluten
free, and with an overpowering fake maple flavor. I left all
but one bite of it.

Also on the table: scrambled eggs with cheddar, biscuits with
cream gravy, and some fruit cobbler thing. I didn't do any
of these, for obvious reasons.

I'd go back just for the brisket hash.

At the third transfer point, by the way, there are one of the
best Indian restaurants and one of the best sushi bars in
Washington, as well as a Clyde's and a Chadwick's.

==

 ML> Is it water bathed or blast chilled? If the former, that causes
 ML> fluid to be absorbed into the flesh, even if there isn't an
 ML> injection of solution per se.
 DS> They don't seem to say, but do say less than X% retained moisture --
 DS> where I think X is 2.

That link I posted a few days ago indicates that blast chilled
chicken loses a few percent, water bathed gains a few.

I've seen water pooling up in "blisters" on most brands of
chicken these days. I thought it was kind of gross but didn't
carry the idea forward to the possibility of bacterial
contamination, as Jim did.

---------- Recipe via Meal-Master (tm) v8.02

      Title: Kung Pao Chicken Stir-Fry
 Categories: Main dish, Poultry, Stir-fry
      Yield: 4 servings

      1    Whole chicken breast
           -- skinned and boned
      2 tb Cornstarch; divided
      3 tb Kikkoman Teriyaki Sauce
           -- divided
    1/4 ts Ground red pepper (cayenne)
      4 ts Distilled white vinegar
    3/4 lb Romaine lettuce; separated
      2 tb Vegetable oil; divided
    1/3 c  Roasted peanuts

  Cut chicken into thin strips.  Combine 1 Tbsp. _each_ cornstarch and
  teriyaki sauce, pepper and chicken; let stand 15 minutes.  Meanwhile,
  combine remaining 1 Tbsp. cornstarch, 2 Tbsp. teriyaki sauce, vinegar and
  3/4 cup water; set aside.  Wash lettuce leaves and pat dry; cut crosswise
  into 2-inch strips.  Heat 1 Tbsp. oil in hot wok or large skillet over
  high heat.  Add chicken and stir-fry 2 minutes; remove.  Heat remaining 1
  Tbsp. oil in same pan.  Add lettuce; stir-fry 1 minute.  Add chicken and
  teriyaki sauce mixture.  Cook, stirring, until sauce boils and thickens.
  Remove from heat and stir in peanuts.

  Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces
  Reprinted with the permission of Kikkoman International Inc.
  Electronic format courtesy of Karen Mintzias

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