Subj : Re: Books
To   : Ruth Haffly
From : Dave Drum
Date : Thu Jul 25 2024 07:42:00

-=> Ruth Haffly wrote to Dave Drum <=-

RH> The Shogun series has 6 books--Shogun,Tai-Pan, Gai-Jin, King Rat, Noble
RH> House and Whirlwind. I've read/own them all, didn't really care for
RH> King Rat but some of the characters showed up in Noble House. Never did
RH> watch the series.

DD> They're all connected. King Rat is semi-autobiographical as Clavell
DD> was a P.O.W. in WWII.

RH> I know they're connected but just didn't care for King Rat as much.
RH> Whirlwind was quite interesting, whole different setting than Asia.

Sadly, there won't be any more as Clavell felloff his twig in 1994.

DD> I save them if they are interesting to me and if I think "I'd eat
DD> that" after making the dish in my mind.

RH> That's the way I was thinking when I first started with the echo but
RH> got to the point where I was saving a lot more than I was making. Did
RH> incorporate some things I'd read about into our way of eating, use of
RH> balsamic vinegar for one.

DD> If nothing else it's a good research tool. I have to search the
DD> database before banging a newly interesting recipe into MM format
DD> lest I wind up with dupes.

RH> That probably takes some time. (G)

Less time than it would waste if it's a dupe.

DD> I'm not a huge fan of ketchup - not even on my French fries. I'm more
DD> likely to use mayo or tartar sauce if I use anything ... which is not
DD> very often.

RH> I don't put ketchup on fries either, prefer them plain. Hamburger (hold
RH> the cheese) will get tomato (or ketchup), sometimes onion and or
RH> lettuce, pickle (or pickle relish). But, like Michael, I like most
RH> meats unsauced.

DD> If one has to add sauce to make it interesting/edible it probably
DD> isn't very tasty to begin with. Although if doing "BBQ" chicken on the
DD> grill I'll caramelize the BBQ sauce routinely. If doing it in a smoker
DD> (which I don't have any longer) I'll serve the sauce on the side for
DD> dipping.

RH> We like what's called the Cornell recipe marinade, salad oil, egg,
RH> vinegar, salt (some people add pepper) and poultry seasoning. Marinade,
RH> then grill. A restaurant in central NY has become regionally famous
RH> specialising in chicken done this way. Recently talked with somebody
RH> from the Albany area; he said his family used to go there quite often
RH> (probably an hour or so's drive away).

I don't know that I'd drive that far just for a meal. Although if I was
already in the area for another purpose ........

If I marinade my chicken it's more likely to be something like this:

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

     Title: Buttermilk Fried Chicken
Categories: Poultry, Vegetables, Dairy, Chilies, Herbs
     Yield: 4 servings

MMMMM--------------------------MARINADE-------------------------------
     2 c  Buttermilk or plain yogurt
          - thinned with a little milk
     1 lg Onion; sliced
   1/4 c  Mixed fresh herbs; chopped
   1/2 ts Paprika
   1/2 ts Cayenne pepper
     3 lb Chicken thighs & drumsticks,
          - bone-in, skin-on

MMMMM---------------------TO FRY THE CHICKEN--------------------------
     2 c  Cooking oil
     2 c  A-P flour
   1/2 ts Garlic salt
   1/2 ts Onion salt
     1 ts Cayenne pepper
          Salt & fresh ground pepper

 MARINATE THE CHICKEN IN BUTTERMILK MIXTURE: Combine the
 buttermilk, sliced onion, herbs, paprika, and cayenne in
 a large bowl. Place the chicken pieces in the buttermilk
 mixture and coat completely. Cover and marinate
 overnight (at least 8 hours).

 DRAIN THE CHICKEN: Place chicken pieces in a colander
 and drain the excess buttermilk mixture.

 COAT THE CHICKEN PIECES WITH FLOUR: In a large sturdy
 paper or plastic bag, mix flour with garlic salt, onion
 salt, cayenne, salt and pepper. Place chicken pieces
 into bag with flour mixture and shake until thoroughly
 coated.

 HEAT THE OIL IN THICK-BOTTOMED PAN: Heat 2 cups of oil
 in a large, heavy-bottomed skillet (cast iron, stainless
 steel, or anodized aluminum-something that can take the
 heat) on medium high heat until a pinch of flour starts
 to sizzle when dropped in the hot oil (but not so hot
 that the pan is smoking), about 350oF/175oC. Remember
 when working with hot oil, always have a pan lid close
 by.

 FRY THE CHICKEN: Working in batches, add the chicken
 pieces to the hot oil in the pan and fry on one side for
 10 to 12 minutes, until golden brown, and then use metal
 tongs to turn the pieces over and fry for another 10 to
 12 minutes, until golden brown. Cook about 5 pieces at a
 time, making sure not to crowd the pan. Repeat until all
 the pieces are cooked.

 Be careful to keep the oil hot enough to cook the
 chicken thoroughly, but not so high that it burns the
 batter.

 PLACE CHICKEN ON RACK TO DRAIN EXCESS OIL: Use tongs to
 remove chicken from pan. Place on a rack over a cookie
 sheet or broiling pan for the excess oil to drain. Add
 more salt and pepper to taste. Let cool about 10 to 15
 minutes before serving.

 By: Elise Bauer

 RECIPE FROM:https://www.simplyrecipes.com

 Uncle Dirty Dave's Archives

MMMMM

... "A poet more than 30 years old is simply an overgrown child" - H.L. Mencken
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