Text 39537, 82 rader
Skriven 2010-06-28 03:16:36 av Michael Loo
     Kommentar till en text av Glen Jamieson
Ärende: DOOR-TO-DOOR 336
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 ML> And a good thing too, as if such a one arrived and detected
 ML> a naked young lady, you might end up with an infestation of
 ML> multiple pollies.
 GJ> Of course if it was a female pollie at the door, and _I_ answered the
 GJ> door naked, the opposite result would be likely.

No comment on that.

 ML> I thought it was a pagan candy manufacturers' tradition. Or, in
 ML> more cynical moments, a product of the dental association.
 GJ> They are all part of a world-wide, multi-national conspiracy.

Occam says independent evolution fueled by a common driver, greed.

 GJ> Goat liver is much milder than lamb, and also cheaper, at
 GJ> $1 each from the local Taliban Traders.

What's the size of a goat liver? I made pate (p^at'e) a couple of
days ago out of chicken liver (about 2 oz each) that was deliciously
available at US0.99/lb. As we had some Jewish guests, I broiled the
heck out of them and bought a chicken for the schmaltz instead of
what I normally do, use butter.

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

      Title: Chicken Marengo
 Categories: Italian, Chicken
   Servings: 6

      2    Quartered broiler-fryers
      3 tb Flour
  1 1/2 ts Salt
    1/8 ts Pepper
      2 tb Olive or salad oil
      4 tb Butter or margarine
      1    Garlic clove, crushed
    1/2 ts Dried thyme leaves
    1/2 ts Dried basil leaves
      1 tb Parsley, chopped
      2 lb Ripe tomatoes
      3 tb Tomato paste
    1/2 ts Sugar
      2    Tabasco drops
      1 c  Dry white wine
    1/2 lb Fresh mushrooms
           GARNISH
      2    Chicken livers, washed
    1/4 c  Finely chopped onions
      2    Mushrooms, finely chopped
    1/4 c  Butter or margarine
      8    White toast slices
      1    Chppped parsley

  1. Wash chicken under cold water; dry well on paper towels. On sheet of
  waxed paper, combine flour, salt and pepper; mix well. Roll chicken pieces
  in flour mixture, coating evenly. In a 5-quart Dutch oven, slowly heat the
  olive oil and 2 tablespoons butter. 2. Add chicken pieces to hot fat in a
  single layer; saute on all sides, turning with tongs, until nicely browned
  ~ 10 minutes. Remove chicken as it browns. Brown rest of chicken; remove
  and set aside. Add the garlic, thyme, basil and parsley to Dutch oven. 3.
  Saute herbs, stirring, over medium heat 5 minutes. If using fresh tomatoes,
  scald in boiling water; peel skins. Cut tomatoes in quarters; add to Dutch
  oven. (if using canned tomatoes, add with liquid.) Add tomato paste, sugar,
  Tobasco and 3/4 cup of the wine. 4. Stir to mix well. Place chicken in
  sauce. Bring to boiling; reduce heat; simmer, covered, 40 minutes.
  Meanwhile, wash mushrooms; slice through stem, 1/4 inch thick. In 2
  tablespoons remaining butter in small skillet, saute mushrooms about 5
  minutes, stirring. 5. Add sliced mushrooms to chicken; cook, covered, 10
  minutes longer. About 10 minutes before serving, drain chicken livers on
  paper towels; halve. Saute livers, chopped onion and chopped mushrooms in 2
  tablespoons hot butter, stirring, about 5 minutes. 6. Mash with fork; add 1
  tablespoon soft butter; mix well. Cut toast with heart-shap cutter; spread
  with remaining butter, then with liver mixture. Stir 1/4 cup wine into
  sauce. Arrange chicken, with sauce and toast, on a platter. Sprinkle with
  parsley. Source unknown

MMMMM

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