Text 7805, 90 rader
Skriven 2013-12-12 14:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: turkiye 576
===================
 ML> I see it). On the rare occasion I've been known to fling the
 ML> drumsticks and a thigh in for an extra 15-30 minutes so others
 ML> will eat of them, but one thigh stays medium-rare for me.
 NB> I usually avoid that by only cooking the thighs... but then, that's
 NB> just for the two of us... ;)  When I've done the whole bird, I've
 NB> usually used the oven bag, which tends to keep things more moist
 NB> anyway... 

I don't mind the oven bag, but then I like steamed meat,
and a crisp brown exterior, though desirable, is by no
means mandatory (and can be made using a blowtorch anyway).

Yesterday I made chicken curry for 8 out of 24 thighs. Thighs
are wonderful things. Only 6 people showed up to eat, so we
(only 5 tonight) are having the same thing tonight, and I am
drooling as I type. It's a pretty standard onion-based recipe,
only I put medium-boiled eggs in to soak up the juices at the
end, inspired by the Habesha place I will describe later in
this packet.

 NB>> PF stuffing done in a flat glass pan so rather crunchy, boiled whole
 ML> Easily fixable by dumping in some of those turkey juices. 
 NB> Liberally applied on my plate... and yes, it did indeed help.  :)

I love stuffing (even PF) if it has a bit of fat and
poultry moisture attached to it. Generally my Thanksgiving
meal is skin, a mixture of brown and flabby; some scavenge
from the carcass - cavity meat, the kidneys, and so on, and
in addition to or barring that a few slivers from the thigh;
and a bunch of stuffing, some of which gets gravy, some eaten
with stray pieces of tail or cavity fat. Sadly, this year's
stuffing and gravy were so aggressively healthy and
gluten-dairy-fat-and-taste free that I could choke down only
a tablespoon of it - even the brussels sprouts were better.

 NB>> potatoes (orginally intended for mashed, but she didn't get that far,
 NB>> so we encouraged her to just set them out)
 ML> I can make mashed out of boiled in one minute. An average
 ML> competent cook with a mixer can do it in a minute, with a
 ML> masher in two.
 NB> I was tempted to offer to just smash them up for her, but it appeared
 NB> that that might have produced a meltdown

Why - if she is that skewed toward conceptualization, she
should welcome offers of aid, not see them as challenges
to her domain or authority.

 ML> A conceptualizer has to learn either to implement or to get
 ML> others to do it.
 NB> One would think that, at age 60, she might have learned some of that,
 NB> but, on some things, I guess she's a slow learner... ;)  Fortunately,
 NB> there wasn't anyone on her guest list that she felt she had to
 NB> impress, and we all just love her the way she is... pretty much... ;)

Heh. Perhaps the whole guest list should have taken over
the kitchen en masse.

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

      Title: Turkish Delight (Loukoumi)
 Categories: Desserts
   Servings:  6

      2 c  Sugar
      2 tb Cornstarch
      1 c  Water
    1/2 ts Cream of tartar
      1 tb Flavoring: rose, mastic,
           -strawberry, orange or lemon
           Food coloring (choice
           -depends on flavoring used)
    1/2 c  Toasted nuts, pistachios or
           -almonds, chopped

  confectioner's sugar for dusting

  Dissolve sugar and cornstarch in water. Add cream of tartar. Boil to 220F.

  Cover pot the last 5 minutes. Add flavor and food color. Add nuts.

  Pour into oiled shallow pan. When cool, cut into squares and roll each
  piece in sifted powdered sugar. Store in plastic bag.

  Source unknown

MMMMM

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