Text 34523, 113 rader
Skriven 2015-12-25 01:19:12 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: tasty 712
=====================
>  ML> The prices will come down; I'll tell you when the
>  ML> question mark can be erased.
> OK, sounds good...  :)

Been there, done that.

Interestingly, immediately I had bought my nonrefundable
nonchangeable tickets, a friend offered me a chance to
join him and some other friends on a week touring the
South African wineries at a very advantageous price.
Oh, well, too bad for them.

> The half duck is already vacuum sealed, as are most meats I just pop in
> the freezer... Generally anything I put in there in a zippered freezer
> bag gets used fairly soon, and I can get most of the air out manually.
> Not sure where I'd store a sealer between uses, anyway...  ;)

> Sounds pretty much like my rules of thumb... ;)  Certainly would stay
> away from a place where one can't see the meat for the flies... :)

I get unaccountably squicked out about flies. Today I
stepped on a dead fly in "my" room at Annie's, which
hasn't been used since the Little League World Series,
and I couldn't wash quick enough. As I was hurrying to
the bathroom (the next room over) I reflected to myself
that that whole train of emotional semi-thought was
quixotic and silly.

>  > Something to consider, either for your visit... or perhaps for a
>  > picnic... 
>  ML> Been there, done that, could do it again.
> That may get added to a list or two, then...  ;)

Most fun I imagine with colleagues who are blind
drunk or incredibly stoned.

Sadly to relate, my echo friends are not inclined to
overindulge in either direction.

>  ML> One does what one can, and chicken liver is the
>  ML> obvious substitute.
> That's not exactly cheap anymore, either, though... 

I can still occasionally get it for 1.09/lb, if I may
be allowed to gloat.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Chicken Marengo
 Categories: Italian, Chicken
   Servings: 6

      2    Quartered broiler-fryers
      3 tb Flour
  1 1/2 ts Salt
    1/8 ts Pepper
      2 tb Olive or salad oil
      4 tb Butter or margarine
      1    Garlic clove, crushed
    1/2 ts Dried thyme leaves
    1/2 ts Dried basil leaves
      1 tb Parsley, chopped
      2 lb Ripe tomatoes
      3 tb Tomato paste
    1/2 ts Sugar
      2    Tabasco drops
      1 c  Dry white wine
    1/2 lb Fresh mushrooms
           GARNISH
      2    Chicken livers, washed
    1/4 c  Finely chopped onions
      2    Mushrooms, finely chopped
    1/4 c  Butter or margarine
      8    White toast slices
      1    Chppped parsley

  1. Wash chicken under cold water; dry well on paper towels. On sheet of
  waxed paper, combine flour, salt and pepper; mix well. Roll chicken
pieces
  in flour mixture, coating evenly. In a 5-quart Dutch oven, slowly heat
the
  olive oil and 2 tablespoons butter. 2. Add chicken pieces to hot fat in a
  single layer; saute on all sides, turning with tongs, until nicely
browned
  ~ 10 minutes. Remove chicken as it browns. Brown rest of chicken; remove
  and set aside. Add the garlic, thyme, basil and parsley to Dutch oven. 3.
  Saute herbs, stirring, over medium heat 5 minutes. If using fresh
tomatoes,
  scald in boiling water; peel skins. Cut tomatoes in quarters; add to
Dutch
  oven. (if using canned tomatoes, add with liquid.) Add tomato paste,
sugar,
  Tobasco and 3/4 cup of the wine. 4. Stir to mix well. Place chicken in
  sauce. Bring to boiling; reduce heat; simmer, covered, 40 minutes.
  Meanwhile, wash mushrooms; slice through stem, 1/4 inch thick. In 2
  tablespoons remaining butter in small skillet, saute mushrooms about 5
  minutes, stirring. 5. Add sliced mushrooms to chicken; cook, covered, 10
  minutes longer. About 10 minutes before serving, drain chicken livers on
  paper towels; halve. Saute livers, chopped onion and chopped mushrooms in
2
  tablespoons hot butter, stirring, about 5 minutes. 6. Mash with fork; add
1
  tablespoon soft butter; mix well. Cut toast with heart-shap cutter;
spread
  with remaining butter, then with liver mixture. Stir 1/4 cup wine into
  sauce. Arrange chicken, with sauce and toast, on a platter. Sprinkle with
  parsley.

  Source unknown

MMMMM
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