Text 34073, 73 rader
Skriven 2015-12-07 16:09:40 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: recent convos 628
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>  ML> His supply of Chinese condiments, though, as it relies on his
>  ML> perhaps annual returns to the UK, is second rate, often bearing
>  ML> such Asian names as Sharwood's and so on.
> I use Sharwood's Indian products because the alternatives here are
> third rate! For Chinese I can do better at Kim's though.

I'm not a fan of Sharwood's, but the Indian stuff is okay,
not as good in my opinion as Patak's. The Chinese-style 
products were substandard.

>  ML> locally available tree woods
> Edmonton has grasslands to the south and aspen/poplar/conifer
> forests to the north. No local hardwoods. One was to go west to B.C.
> or as far east as Ontario to obtain decent maple, fruit or nut
> hardwoods.  
> I have no idea why he chose hickory over oak but I suspect it had to
> do with affordable reliable supply as much his taste preferences.

Doesn't much matter - the differences in the commoner smoke 
flavors are, though pronounced, pretty interchangeable.
That's to say one could hickory or mesquite smoke salmon
and alder or apple smoke brisket, and few would squawk.

> Canada has a tasty little snack called Hostess Hickory Sticks.
> Hostess was the #1 potato chip brand in Canada until Frito Lay took
> it over. http://tinyurl.com/hick-stick

Interesting. And ran it into the ground no doubt.

> One of Roslind's brothers has some kind of specialized skill highly
> valued by off shore oil drillers and being in high demand globally
> has lived all over the place: England (North Sea), Russia, Nigeria,
> the Persian Gulf, Venezuela, Brunei and most recently Texas. When he
> was in Vietnam he went on and on about dragon fruit for breakfast so
> I went out and paid a small fortune for one and was highly
> disappointed. He then claimed that Vietnam doesn't export the good
> ones!

I've had better ones, and they weren't that great. I've had
better starfruit than the ones we get here, and they're also
not that great. Contrast the cherimoya, of which even the
mediocre ones are better than any but the best American-grown
fruit.

Homemade essence of chicken
categories: beverage, tonic, ingredient
yield: 1 batch

1 sm chicken free range or organic
- skinned and cut into big chunks

PREPARATION
1. Pound chicken pieces with a pestle, crushing both the 
flesh and the bones.
2. Put smaller bowl, upside down, into the bigger bowl.
3. Place pounded chicken over the smaller bowl.
4. Cover big porcelain bowl with a plate.

BOIL
5. Place the entire bowl in a stock pot.
6. Pour water into the pot until it covers half the bowl.
7. Cover the pot and double boil for 3 hr.

EXTRACT
8.  Remove bowl from pot and gently remove chicken pieces.
9. The essence of the chicken will drip into the smaller bowl.
10. Scoop liquid into serving bowl and serve

Now your nutritious, homemade essence of chicken is ready!

jewelpie.com
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