Text 28379, 73 rader
Skriven 2012-08-18 10:58:00 av NANCY BACKUS (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: second-tier foods 128
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-=> Quoting Michael Loo to Nancy Backus on 08-17-12  02:22 <=-

 NB>> True, there are methods for making a chicken breast more palatable..
 NB>> ;) Rather than throwing them away, though, one can always pass them
 NB>> along to those that think they are better than what we prefer... and
 NB>> they can give us their "castoffs"... [g]

 ML> If one has a circle of geographically close and like-minded
 ML> friends, some of who prefer white meat, all the better.

Or a large enough family gathering..  ;)

 NB>> Or, one can just buy the parts that one prefers... not so
 NB>> cost-effective that way, admittedly...  :)

 ML> Depends. I've been in places where (sometimes) white chicken
 ML> is so preferred that dark can be had at an excellent price.

Generally dark is cheaper than white around here, when one is talking
about parts... the whole chicken would be less expensive, but then you
have all that white meat to use or pass along... [G]

 NB>> Just tried a relatively new Wegmans product... they've had their
 NB>> marinaded chicken breasts on offer for a while, but more recently,
 NB>> added chicken thighs to the lineup

 ML> Interesting. But is there much of a price differential?
 ML> Lemon juice, garlic, and a splash of oil don't run to a
 ML> lot of money.

Didn't pay all that much attention... especially as the packet I picked
up was reduced substantially...  ;)  I'll have to take a look.

 NB> I had saved out
 NB> one thigh to eat first, to try it out.  :)  Had that one just
 NB> pan-fried, served with pan-fried crimini mushrooms.

 ML> How was it? As good as homemade?

It was good...  I haven't done any marinading of things for years and
years, so I don't really have a good comparison.  It didn't have an
off-taste, which I was more paying attention for... so probably at least
pretty close to as good as good homemade...

 NB>> endured the over-cooked liver for many years

 ML> Too late now, but the addition of fat - butter, oil
 ML> especially with garlic, lard, schmaltz, bacon fat,
 ML> rendered suet, even cream - improves overcooked grainy
 ML> liver.

It was served, with its self-made gravy, over rice.  One ate what was
set before one... ;)  Nowadays, I'd just make sure that it wasn't
overcooked..  ;)

 ML>> Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
 ML>> Arts Press, 1936.
 NB>> Hmmm...  I can see where that might have been a forerunner to what my
 NB>> parents did with the pressure cooker, of sorts...  They usually served
 NB>> it with rice, though.  And we used bacon, or bacon grease, to saute
 NB>> the liver, when we had it... otherwise, margarine... not salt pork...

 ML> And rice helps.

And I didn't die from it, either..  [g]

ttyl          neb

... Genealogists live in the past lane.

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