Text 1240, 104 rader
Skriven 2013-06-16 06:39:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av NANCY BACKUS
Ärende: NPR madness
===================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 NB>> news than usual for me, when I'm up at the Pond and get NCPR instead
 NB>> of my Rochester station.  I can take only so much talk, even from a
 NB>> newsmag format...   I've enjoyed the Splendid Table there, though,
 NB>> when I've happened to have it on for that...  and some of the local
 NB>> programming of a similar nature..

 DD> About the only call-in shows I listen to are Wait-Wait Don't Tell Me,
 DD> Car Talk and Splendid Table. Sometimes the last bits of Travel w/Rick
 DD> Whosis which leads in to Splendid Table. The ones that get into poly
 DD> ticks or religion don't interest me at all. As soon as someone starts
 DD> viewing with alarm I start looking for the door.

 NB> Talking heads generally get to me in short order... and the radio gets
 NB> turned off...  Splendid Table, though, can be right interesting.  The
 NB> fiction shorts, or the people telling their stories, are also nice...
 NB> especially since I only get to listen to them a couple times a year...
 NB> I might not listen on a regular basis if that was all my choice all the
 NB> time...

Much of the time the radio is background/white noise. But, I like for it to be
pleasant sounding white noise. Or something that is entertaining and enjoyable.
I find myself listening more closely to the call-in portion of Splendid Table
than to the interview section(s). I like to see if I have a solution to the
caller's problem and if it matches that of Ms. Kasper. Often it is one of the
solutions that she offers to the caller. And just as often I will pick up a tip
to solve that problem that I had not considered ... which I resolve to try the
next time I run into it. Assuming that I am not on auto-pilot and the advice
hasn't flown to the dustbin in the back corners of my mind.

Heck they even talk about gribenes on Splendid Table.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken Cracklins
 Categories: Poultry
      Yield: 1 method

           The Path to Avian
           - Enlightenment

  Recipe courtesy Francis Lam

  Mince up all the pure yellow chicken fat you can
  find-there’s usually a nice big chunk on the tail.

  Throw it with a little bit of water into a heavy-bottomed
  pot over high heat to get it going. When it comes up to a
  boil, turn it down and keep it low to let everything
  render slowly.

  Cut the skin into something like half-inch strips and dump
  them into the pot, seasoning lightly with salt. Not much
  will happen for a bit. The skin will turn gray. Gross.
 
  Go about your business. Give a stir every 5 or 10 minutes.
  Eventually you will see a little color around the edges of
  the pot, and around the edges of the cracklins. Be sure to
  scrape the bottom when you stir.

  When the strips of skin get sticky, it’s time to get nosy.
  They’ll want to clump up. Keep stirring every minute or
  two so they don’t permanently stick together. Be merciless
  in breaking them apart-if all that skin was meant to be in
  one piece, the chicken would’ve found a way to stay alive.
 
  Around this time, you’ll start to see foam coming to the
  surface and some real color developing as the skin gives
  up its water and begins to crisp.

  Eventually, you’ll notice that the skin doesn’t mind
  coming back apart when you give it a stir. It’ll start
  making a beautiful, delicate, sandpapery sound. That’s the
  sound of cracklins. Keep it going for a while yet; there’s
  still a lot of water inside the skin that needs to come
  out. Taste one every once in a while until they’re crisp,
  not chewy. (At this point, you can turn the heat up if
  you’re impatient, but be careful to not burn them.)

  When they’re done, drain them on paper towels. Try not to
  eat them all right then. Or go ahead.

  Strain the fat through a very fine strainer or cheesecloth
  and save it in the fridge. * Cook things in it without
  telling anyone and wait for people to ask you why your
  food tastes so good. It’s up to you to tell them the
  truth.
 
  * The rendered chicken fat is known as schmaltz. It's
  wonderful for frying/flavouring all manner of stuff.
  - UDD

  From: http://www.splendidtable.org

  Uncle Dirty Dave's Archives

MMMMM



... In wine there is wisdom, in beer is strength, in water there is bacteria.
--- MultiMail/Win32 v0.49
 * Origin: www.holo.homeip.net:   -telnet://holo.homeip.net (1:261/1381)