Text 24277, 84 rader
Skriven 2012-05-01 05:10:00 av Dave Drum (61061.cooking)
  Kommentar till text 24262 av JIM WELLER (1:123/140)
Ärende: Big Red Soda
====================
-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> Good God. Why would anyone make/buy/drink such a thing?!?

 DD> Chirrun.

 JW> Reflecting on my g'kids' tastes, you're right. I had forgotten about
 JW> the under 10 demographic.

 DD> Can't do that. They'll send Dora the Explorer around to kick you in
 DD> the shins.

 JW> They are all over five now so Dora isn't cool anymore.

Actually Dora was never cool. Just another marketing tool to flog lunch boxes,
tablets, poorly produced videos, and toddler britches.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon & Garlic Chicken w/Spring Market Vegetables
 Categories: Live!, Poultry, Wine, Vegetables, Citrus
      Yield: 5 Servings
 
      4 lb Whole young chicken; in 8
           - pieces
      2 ts (ea) sea salt & ground pepper
      2 tb Olive oil
      1 lg Vidalia onion; diced
      3 cl Garlic; fine chopped
      2 lg Lemons; juice, zest reserved
    1/2 c  Dry white wine
  1 1/2 c  Hot chicken stock
    1/2 lb Baby carrots; w/green tops
           - attached
    1/2 lb Pencil asparagus
      5 tb Butter
           Salt & pepper
           Fresh thyme leaves
 
  Cut the chicken into 1/8ths, separating the wings, legs,
  thighs, and breasts, and season the chicken parts with
  salt and pepper.
  
  Heat the olive oil in a saute pan over medium heat. Add
  the chicken, skin side down, and brown well before turning
  to brown the meat side. When the chicken is well browned,
  add the onions, and cook until golden brown. Add the
  garlic and cook for 1 minute, add lemon juice and white
  wine, bring quickly to a boil, reduce heat to a low
  simmer, cover the pan with a tight fitting lid and cook
  for 5 to 8 minutes.

  Add 1 cup of chicken stock and continue to cook, covered,
  for an additional 15 minutes, or until the chicken is
  completely cooked. Add additional chicken stock if the pan
  dries out too quickly.
  
  While the chicken is cooking, peel the carrots and place
  them in a saucepan with 1/4 cup water and a tablespoon
  butter. Season with salt and pepper and cook the carrots
  for 2 to 3 minutes over medium heat and set aside. Wash
  the asparagus and cut off any woody stem attached. Put the
  asparagus into a pot with 1/4 cup water and a tablespoon
  butter and salt and pepper. Cook over low heat for 2
  minutes and set aside.
  
  When the chicken is fully cooked, remove from the saute
  pan and place on a platter. Carefully ladle off any grease
  that has accumulated on the surface of the stock and swirl
  in the remaining 3 tablespoons butter to give a smooth
  silky finish.
  
  Recipe By: Cooking Live Show #CL8865
  
  From: Angele Freeman

  Uncle Dirty Dave's Archives
 
MMMMM

... It's a mistake to think you can solve any major problems with just potatoes
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