Text 15936, 113 rader
Skriven 2014-08-17 19:39:41 av Sean Dennis (1:18/200)
  Kommentar till text 15926 av Ruth Haffly (1:396/45.28)
Ärende: Lack was:exactitude
===========================
Hello, Ruth.

Saturday August 16 2014 at 20:18, you wrote to me:

 RH> Too bad--our favorite chicken marinade (then we grill it) has vinegar
 RH> in it. I use it in other cooking too, generally using an unfiltered
 RH> cider vinegar for things like salad dressing.

I can't stand ketchup, mayo, even mustard.

 RH> Makes cooking interesting, tho not impossible. Is the G5 the one with
 RH> the grill plates, the waffle plates and the rectangular pan? If so,
 RH> that's the one we have. We use it mostly as a grill, secondary as a
 RH> waffle maker and occaisionally will do something in the pan.

Yep, that's the one.  Mine's red.  It has a nice little cookbook with it too. I
like to cook meat on it as the G5 makes cooking meat very easy for me down
here.  Plus it drains off fat too.  One of my favorite meats to cook is
"breakfast" pork chops.  They come out fat-free and done just right enough for
me to gum.

 RH> Bring down enough water so you can soak really dirty stuff in hot,
 RH> soapy water for a bit before taking it upstairs. It'll clean up
 RH> easier.

I do that; I have a small dish tub.  The grill plates are especially notorious
for being difficult to clean if you let them sit for too long.

 RH> Good to have the means to do so, even if it's not quite a proper
 RH> kitchen.

Something funny: the main air intake for the air conditioning is in my room so
when I cook, everyone knows I'm cooking and sometimes my mom pokes her head
down the stairs and asks what I'm cooking!

 RH> Try to get the eating schedule on a semblence of normal; it'll make
 RH> the return to normal easier. It may be easier said than done but
 RH> working at it will de stress you a bit in the long run.

It's always something to be worked on, for sure.  I just discovered that we
have a Planet Fitness gym here; $10 a month, no commitment.  However, if I get
this job I'm trying for, there will be no need for a gym!

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

      Title: Chicken Thighs with Aromatic Spices
 Categories: Mexican, Ceideburg, Chicken
      Yield: 4 Servings

           Stephen Ceideburg
  2 1/2 lb Chicken thighs, skinned
    1/2 ts Coarsely ground black
           -peppercorns
    1/2 ts Cumin seeds
    1/2 ts Dried oregano
      2    Bay leaves
           Salt
      6    Cloves garlic, halved
  1 1/2 tb Mixed-Spice Paste (recipe
           -follows)
      1 tb All-purpose white flour
      1 md Onion, thinly sliced
      4    Long banana peppers, cut
           -into long strips
      1 tb Vegetable or olive oil
      2 tb Cider vinegar or to taste

  Bring 7 cups water to a boil in a large saucepan, add chick- en (and a
  little more water to cover if needed). Skim off any grayish foam that
  rises during the first few minutes of simmering. Add black pepper,
  cumin, oregano, bay leaves, 1 tsp. salt and garlic. Partially cover
  and simmer gently for 20 to 25 minutes, until the juices run clear
  when the thighs are pierced with a knife (boned thighs will cook in
  15 to 20 minutes). Remove from the heat and cool the chicken in the
  cooking liquid, if time permits. With a slotted spoon, remove thighs
  from the broth and set them on a plate. Strain broth, skim fat and
  set aside 2 1/2 cups in the refrigerator.

  Rub 1 Tbsp. Mixed Spice Paste over the side of the chicken that has
  been skinned and let it stand 1 hour uncovered in the refrigerator.
  Lightly dust the spice covered side of the chicken with flour,
  patting gently to evenly distribute it over the surface and remove
  any excess.

  Rinse onions, drain thoroughly and set aside with chilies. Set a large
  nonstick skillet over medium heat, add oil, and when it is hot, add
  chicken, spice-side down, and fry until crisp, about 4 to 5 minutes.
  Drain on paper towels and keep warm in a 200 degree F. oven.

  Return the pan to the heat and add onions and chilies. Cook over
  medium for 4 to 5 minutes, stirring occasionally, until the onions
  soften. Add vinegar, reserved broth and remaining 1/2 Tbsp. spice
  paste, stirring to dissolve the paste. Simmer for several minutes to
  blend the flavors. Taste for salt and vinegar. Place 2 thighs in each
  of 4 bowls. Top with a portion of the onion mixture and the broth.

  234 CALORIES PER SERVING: 30 G PROTEIN, 7 G FAT, 13 G CARBO- HYDRATE;
  208 MG SODIUM; 77 MG CHOLESTEROL.

  From Authentic Mexican: Regional Cooking from the Heart of Mexico by
  Rick Bayless with Deann Groen Bayless (William Morrow & Company,
  1987).

  Posted by Stephen Ceideburg

MMMMM

Later,
Sean

... Going the speed of light is bad for your age.
--- GoldED/2 3.0.1
 * Origin: Outpost BBS * Johnson City, TN * bbs.outpostbbs.net (1:18/200)