Text 14434, 109 rader
Skriven 2011-08-03 13:29:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: MUSING 784  10803
=========================
 -=> Quoting Michael Loo to All <=-

Food waste......

 ML> Guilty thoughts elicited by my watching Annie's
 ML> pattern of waste, which involves making 50% too
 ML> much food, half of which gets eaten (waste AND
 ML> waist) and half of which gets tossed, eventually,
 ML> after becoming leftovers for a few days - but she
 ML> doesn't eat leftovers, Billy no longer can do so,
 ML> and I do my best, which is puny. Today for lunch
 ML> I had almost a pound of roast beef cold cut meat,
 ML> as it was threatened with garbage-can extinction.
 ML> I didn't really want it (it's cooked medium, which
 ML> I don't care for, and it's dead salty). But by the
 ML> end of the day, she had tossed probably 3000 Calories'
 ML> worth of food, and before I intervened was going to
 ML> get rid of today's dinner leftovers, 1/4 lb of
 ML> ribeye and 1/4 lb of vegetables (I cooked, so this
 ML> was a negligible leftover by comparison - last time
 ML> I cooked, there were zero leftovers, but nobody
 ML> left the table unsatisfied).

Interestingly I had similar thoughts about my daughter and her family
in Darwin, as they have the same tendencies.  They seem to think that
it would be terribly shameful for anyone to leave their table feeling
anything less than stuffed, so whether they cook or order in
restaurant take-away meals, they always have a surplus, which is
stored in the freezer or fridge.  That meant that my breakfasts and
lunches taken at home were always left-overs.  As some of these were
up to 2 or 3 weeks old, and would be eventually thrown out, Arlyn was
horrified that I would get food poisoning, but I relied on my nose to
tell me if anything was too far gone, and suitable for the dogs.  It
didn't let me down.  When I cooked, I normally managed to finish with
little or no surplus.  I would serve myself last, so if there was a
short-fall I would be the one to make the sacrifice.

On one occasion several years ago I was left in charge of their Darwin
house and dogs for a week while the family went off to an interstate
wedding.  I survived that week comfortably just on left-overs I found
in the fridge.  My only purchases were of wine.

One of my gripes regarding fridge management is about people who leave
empty containers, after finishing the milk, biscuits, soft drink, etc.
I thought that habit was confined to teen-aged boys, but my beloved 11
year old g'daughter in Darwin is the worst I have seen.  She will even
grab a mandarin, peel it and leave the peel in the fridge - and then
just laugh charmingly as I rave.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken with Mandarines & Pomegranate
 Categories: Ceideburg, Chicken
      Yield: 4 Servings
 
           Stephen Ceideburg
      2    Mandarines
      1    Chicken
           Sprigs thyme
      3    Mandarines, juice only
           Pomegranate, juice only
      1    Pomegranate, quartered,
           -seeds reserved
      1 tb Butter, softened
      1 tb Flour
 
  This very seasonal dish - both mandarines and pomegranates are well
  into their seasons now - is simple but unusual.
  
  Segment 2 mandarines, being careful to remove as much pith as
  possible, and if possible remove the seeds.
  
  Remove the fatty pads from the cavity of a chicken and put the
  chicken in an ovenproof dish, preferably a glass chicken roaster to
  maximise final moistness. Surround the chicken with the mandarine
  segments and a few sprigs of thyme. Halve and juice 3 more mandarines
  and pour the juice over the chicken. Juice half a pomegranate and
  add. Season. Roast in a 190 C oven for about an hour or until the
  juices run clear when the thickest part of the thigh is pierced with
  a skewer. If not using a glass roaster with a lid, baste at intervals
  during cooking.
  
  Meanwhile cut another pomegranate into quarters and twist each wedge
  to help free the seeds. Coax them out and reserve. Work together a
  tablespoon of softened butter and a tablespoon of plain flour (to
  make a buerre manie).
  
  When the chicken is cooked, remove it and the mandarine segments to a
  serving dish and keep warm.
  
  Skim the sauce if necessary, then simmer it and add the beurre manie
  in small pieces, whisking all the time until it is sufficiently
  thickened. Taste the sauce for seasoning and pour over the chicken
  and mandarines. Scatter the pomegranate seeds over the mandarine
  segments and serve.
  
  Posted by Stephen Ceideburg
  
  From an article by Meryl Constance in The Sydney Morning Herald,
  5/11/93. Courtesy Mark Herron.
  From: Bill Swisher                    Date: 10-05-08
 
MMMMM
 

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