Subj : Chores was: Round Tuits
To : Ruth Haffly
From : Dave Drum
Date : Fri May 10 2024 05:35:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> I amaze younger people sometimes when I show them how to do something
DD> that was a regular "thing" when I was growing up. Or, as I did with a
DD> young girl at a fats food joint who gave me an "I don't kow hoe much
DD> change you get. The register didn't tell me." wail ... taught her how
DD> to count change back/make change from scratch. She was flabbergasted.
DD> Especially when I explained that I learned that in second grade. Many
DD> of today's Gen Z denizens will be in serious hurt without confusers
DD> and cell phones.
RH> We learned early on in school too. Now so many younger people don't
RH> even use cash (and a good number of older folks) that it's a wonder
RH> clerks can even run a register. They need to know how many nickels in a
RH> dime or quarter; dimes in a dollar and so on without relying on a
RH> machine to tell them.
Confusers and cell phones are handy aids to have. But, they don't relieve
us of the need to "use your loaf" (think).
RH> We've done a varient on this over the years, had the original at
RH> WienerWald in Germany a number of times.
DD> Only Wienerwald I have had is the Wienerwald chicken that Lum's used
DD> to have on their menu - back when there was a Lum's and we had one.
DD> In the 70's a Swiss chain called Wienerwald purchased Lum's.
DD> Wienerwald, confusingly to Americans, had nothing to do with weiners.
DD> It specialized in chicken and schnitzel.
RH> Sounds like what we had in Germany, don't remember if it was Swiss
RH> owned at the time.
DD> And their chicken was really good - especially as a break from fried
DD> chicken. I liked it well enough I got a more-or-less copycat recipe
DD> and with minor adaptations made it my own. This works in an oven or on
DD> a Ferris wheel (rotissiere).
DD> Title: Wienerwald Chicken (Goldbroiler Recipe)
DD> Categories: Poultry, Rubs, Marinades, Citrus, Fruits
DD> Yield: 4 Servings
DD> 4 lb Broiler chicken
RH> Good thing I've already had supper, this looks good enough to try on a
RH> camping trip.
I prefer the rotissiere - but if you've got the stuff/room in your RV.
go for it. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sticky Coconut Chicken & Rice
Categories: Poultry, Rice, Herbs, Vegetables, Nuts
Yield: 4 servings
1 1/2 lb Boned, skinned thighs; each
- thigh cut in 2 equal-size
- pieces
1/4 c Neutral oil
2 ts Kosher salt
1/2 ts Black pepper
2 tb Minced fresh ginger
1 tb Minced garlic
1 1/2 c Short-grain white rice;
- rinsed until water runs
- clear
1 3/4 c Chicken broth
13 1/3 oz Can full-fat coconut milk
1 Yellow bell pepper; cored,
- seeded, chopped in 1/2"
- pieces
1/2 c Roasted cashews; coarse
- chopped
3 Scallions; green/white parts
- thin sliced
2 tb Coarse chopped cilantro
Hot sauce; to serve
Set oven @ 375ºF/190ºC.
Rub chicken with 1 tablespoon of oil, and season with 1
teaspoon of salt and 1/4 teaspoon of pepper.
In a large Dutch oven, heat 2 tablespoons of the oil
over medium. Working in two batches, brown chicken,
turning halfway, until no longer pink, around 5 minutes
per batch. Transfer to a plate.
Add the remaining 1 tablespoon oil, the ginger and the
garlic to the empty pot, and stir until fragrant, 30
seconds. Add rice and stir until evenly coated in the
oil. Add broth, coconut milk, bell pepper, cashews,
scallions and the remaining 1 teaspoon salt and 1/4
teaspoon pepper. Stir to lift up any browned bits on the
bottom of the pot. Arrange chicken on top, add any
accumulated juices from the plate and bring to a boil
over high.
Cover and bake until all of the liquid is absorbed, rice
is tender and chicken is cooked through, 25 minutes.
Scatter cilantro over the chicken and rice, then divide
among bowls. Serve with hot sauce.
UDD NOTES: I cut the cilantro by half which allows the
desired flavour without the "soapweed" effect. I also
mash the ginger & garlic together in a mortar & pestle
and add crushed red chile to zip things up a bit. Side
with steamed broccoli or "stir fry" mixed vegetables.
By: Kay Chun
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Kitchen
MMMMM
... Put Tabasco on it; now it's Cajun!
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
