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Posted by ellice on May 21, 2009, 10:24 pm
show/hide quoted text
> Cheryl Isaak wrote:
>> On 5/20/09 6:24 PM, in article gv200s$62m$1@news.eternal-september.org,
>>
>>>> On 5/20/09 9:31 AM, in article C6397E7F.14B97%egirl22@verizon.net,
>>>> "ellice"
>>>>
>>>>>
>>>>>> On 5/19/09 9:37 PM, in article L9JQl.2410$5F2.2041@nwrddc01.gnilink.net,
>>>>>>
>>>>>>> Karen C in California wrote:
>>>>>>>> Cheryl Isaak wrote:
>>>>>>>>
>>>>>>>>> Will do - I know my boy. His current thing is to add dry powdered
>>>>>>>>> garlic to
>>>>>>>>> everything... I can't let him cook because the last time the heart
>>>>>>>>> burn
>>>>>>>>> nearly killed me! There was nearly a cup of garlic for 4 chicken
>>>>>>>>> breasts.
>>>>>>>>>
>>>>>>>>>
>>>>>>>> That would be Frugal Gourmet's recipe. I think it was 40 cloves of
>>>>>>>> garlic and one chicken.
>>>>>>>>
>>>>>>>> Or as it was known around our house "would you like a little chicken
>>>>>>>> with your garlic?"
>>>>>>>>
>>>>>>>>
>>>>>>> the 40 clove chicken is excellent...BUT you do not use it with the
>>>>>>> nasty
>>>>>>> boneless chicken breasts!!NOT EVER!
>>>>>>>
>>>>>>> Cooked slowly with a whole chicken, or even cut in quarters, aaaaaaaand
>>>>>>> following the instructions,it is to die for.
>>>>>>>
>>>>>>> I LOVE chicken, but really despise the nasty boneless breats. My
>>>>>>> favorite piece, ( fortunately it is DH's too) is the thigh..with skin
>>>>>>> and bone. I cam across a box in my freezer last week of coq au vin...It
>>>>>>> was better second time around that the first.
>>>>>>>
>>>>>>> AND NO, I don't have a recipe, I just do it!
>>>>>>>
>>>>>>> Gillian
>>>>>>
>>>>>> I find you can use the boneless breast - if you oil it, nestle it in the
>>>>>> garlic and cover the pan with tin foil. It's not the flavor you get with
>>>>>> a
>>>>>> whole chicken with the skin and fat, but it is "acceptable".
>>>>>>
>>>>>> Cheryl
>>>>>>
>>>>> Agreeing - nothing quite like true roast chicken - especially when you've
>>>>> taken the time to slide some seasonings/butter under the skin. Yummy.
>>>>> That
>>>>> said, I use boneless breasts a lot - but they are generally marinated
>>>>> and
>>>>> then cooked somehow - sometimes grilled, oven pan-grilled, and in
>>>>> curries -
>>>>> which I do a lot. Sometimes I just do a marinade with some yogurt,
>>>>> onion, a
>>>>> little oil, and some kind of spice powder - or mustard. Doesn't take
>>>>> long
>>>>> with the boneless breasts. On the yuck side - I actually finally tried
>>>>> ground chicken 93% lean. Thought it would be horrible - but... I mixed
>>>>> it
>>>>> with mustard, some chopped shallot, parsley, cilantro,
>>>>> salt/pepper/garlic -
>>>>> and importantly - dusted the patties with flour - pan grilled (minimal
>>>>> oil).
>>>>> They were great - made "patty melts" with them - and DH really liked it.
>>>>> Can you tell we're doing Weight Watchers?
>>>>>
>>>>> I've also switched to using Panko for breading - the Japanese bread
>>>>> crumbs.
>>>>> They're fluffier - and do really well - more like if I took the time to
>>>>> do
>>>>> homemade breadcrumbs (which would mean having to wash the food processor
>>>>> bowl after). Just a suggestion - I did some fish, and some chicken
>>>>> breasts
>>>>> - mixing ground nuts with Panko, a really fast egg wash dip, then gentle
>>>>> coating with the mix (whatever seasonings in the mix), and pan fried in
>>>>> some
>>>>> olive oil w/ garlic cloves. Pretty good - not deep fried - the DS might
>>>>> like that - get him away from the garlic powder plunge.
>>>>>
>>>>> Ellice
>>>>>
>>>>
>>>> Oh - he's making his own breadcrumbs...with the cup of garlic powder....
>>>>
>>>> C
>>>>
>>> Do you think he's testing himself? Or just being macho??? It's got to
>>> taste pretty awful and very bitter.
>>>
>>> Lucille
>>>
>>
>>
>> I think his previous openness to "flavor" is returning and he is playing
>> with it. If there had been any left after his first round of garlic bread,
>> he's have used the frozen paste.
>>
>> Since I need to hit the grocery store anyway today, I'll get some frozen
>> herbs and the garlic and ginger in jars.
>>
>> C
>>
>
> Not to long ago my grocery store had a whole bunch of fresh ginger on
> the reduced table. I often freeze fresh ginger to grate into stirfrys,
> etc. This time, I peeled the ginger, cut out the soft spots and then
> pureed the rest. Mixed it with rice vinegar, and made my own bottled
> ginger. It will keep for months in the back of the frig.
>
> I usually have the jars of chopped garlic and picked ginger on hand. You
> can also sometimes find herbs in squeeze tubes. Right now I have lemon
> grass in a squeeze tube - great for Thai food. I like to make ceasar
> salad, but it's a waste to open a whole tin of anchovies to use just
> one. So the tubes of anchovy paste work well for that as well. - Also
> works for pizza since the DH likes anchovies on his pizza.
>
> MargW
>
LOL - someone else who uses anchovy paste. I grew up with some family
recipe - I think from my grandfather who got it from some restaurant crony -
of a vinaigrette made with anchovy paste, some herbs, a touch of sugar -
really yummy.
I tend to buy garlic/ginger paste in the Indian grocers. And then always
have fresh garlic, often a jar of ginger, in the fridge. I do freeze fresh
coriander(Cilantro), and green chilis.
Ellice
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>> On 5/20/09 6:24 PM, in article gv200s$62m$1@news.eternal-september.org,
>>
>>>> On 5/20/09 9:31 AM, in article C6397E7F.14B97%egirl22@verizon.net,
>>>> "ellice"
>>>>
>>>>>
>>>>>> On 5/19/09 9:37 PM, in article L9JQl.2410$5F2.2041@nwrddc01.gnilink.net,
>>>>>>
>>>>>>> Karen C in California wrote:
>>>>>>>> Cheryl Isaak wrote:
>>>>>>>>
>>>>>>>>> Will do - I know my boy. His current thing is to add dry powdered
>>>>>>>>> garlic to
>>>>>>>>> everything... I can't let him cook because the last time the heart
>>>>>>>>> burn
>>>>>>>>> nearly killed me! There was nearly a cup of garlic for 4 chicken
>>>>>>>>> breasts.
>>>>>>>>>
>>>>>>>>>
>>>>>>>> That would be Frugal Gourmet's recipe. I think it was 40 cloves of
>>>>>>>> garlic and one chicken.
>>>>>>>>
>>>>>>>> Or as it was known around our house "would you like a little chicken
>>>>>>>> with your garlic?"
>>>>>>>>
>>>>>>>>
>>>>>>> the 40 clove chicken is excellent...BUT you do not use it with the
>>>>>>> nasty
>>>>>>> boneless chicken breasts!!NOT EVER!
>>>>>>>
>>>>>>> Cooked slowly with a whole chicken, or even cut in quarters, aaaaaaaand
>>>>>>> following the instructions,it is to die for.
>>>>>>>
>>>>>>> I LOVE chicken, but really despise the nasty boneless breats. My
>>>>>>> favorite piece, ( fortunately it is DH's too) is the thigh..with skin
>>>>>>> and bone. I cam across a box in my freezer last week of coq au vin...It
>>>>>>> was better second time around that the first.
>>>>>>>
>>>>>>> AND NO, I don't have a recipe, I just do it!
>>>>>>>
>>>>>>> Gillian
>>>>>>
>>>>>> I find you can use the boneless breast - if you oil it, nestle it in the
>>>>>> garlic and cover the pan with tin foil. It's not the flavor you get with
>>>>>> a
>>>>>> whole chicken with the skin and fat, but it is "acceptable".
>>>>>>
>>>>>> Cheryl
>>>>>>
>>>>> Agreeing - nothing quite like true roast chicken - especially when you've
>>>>> taken the time to slide some seasonings/butter under the skin. Yummy.
>>>>> That
>>>>> said, I use boneless breasts a lot - but they are generally marinated
>>>>> and
>>>>> then cooked somehow - sometimes grilled, oven pan-grilled, and in
>>>>> curries -
>>>>> which I do a lot. Sometimes I just do a marinade with some yogurt,
>>>>> onion, a
>>>>> little oil, and some kind of spice powder - or mustard. Doesn't take
>>>>> long
>>>>> with the boneless breasts. On the yuck side - I actually finally tried
>>>>> ground chicken 93% lean. Thought it would be horrible - but... I mixed
>>>>> it
>>>>> with mustard, some chopped shallot, parsley, cilantro,
>>>>> salt/pepper/garlic -
>>>>> and importantly - dusted the patties with flour - pan grilled (minimal
>>>>> oil).
>>>>> They were great - made "patty melts" with them - and DH really liked it.
>>>>> Can you tell we're doing Weight Watchers?
>>>>>
>>>>> I've also switched to using Panko for breading - the Japanese bread
>>>>> crumbs.
>>>>> They're fluffier - and do really well - more like if I took the time to
>>>>> do
>>>>> homemade breadcrumbs (which would mean having to wash the food processor
>>>>> bowl after). Just a suggestion - I did some fish, and some chicken
>>>>> breasts
>>>>> - mixing ground nuts with Panko, a really fast egg wash dip, then gentle
>>>>> coating with the mix (whatever seasonings in the mix), and pan fried in
>>>>> some
>>>>> olive oil w/ garlic cloves. Pretty good - not deep fried - the DS might
>>>>> like that - get him away from the garlic powder plunge.
>>>>>
>>>>> Ellice
>>>>>
>>>>
>>>> Oh - he's making his own breadcrumbs...with the cup of garlic powder....
>>>>
>>>> C
>>>>
>>> Do you think he's testing himself? Or just being macho??? It's got to
>>> taste pretty awful and very bitter.
>>>
>>> Lucille
>>>
>>
>>
>> I think his previous openness to "flavor" is returning and he is playing
>> with it. If there had been any left after his first round of garlic bread,
>> he's have used the frozen paste.
>>
>> Since I need to hit the grocery store anyway today, I'll get some frozen
>> herbs and the garlic and ginger in jars.
>>
>> C
>>
>
> Not to long ago my grocery store had a whole bunch of fresh ginger on
> the reduced table. I often freeze fresh ginger to grate into stirfrys,
> etc. This time, I peeled the ginger, cut out the soft spots and then
> pureed the rest. Mixed it with rice vinegar, and made my own bottled
> ginger. It will keep for months in the back of the frig.
>
> I usually have the jars of chopped garlic and picked ginger on hand. You
> can also sometimes find herbs in squeeze tubes. Right now I have lemon
> grass in a squeeze tube - great for Thai food. I like to make ceasar
> salad, but it's a waste to open a whole tin of anchovies to use just
> one. So the tubes of anchovy paste work well for that as well. - Also
> works for pizza since the DH likes anchovies on his pizza.
>
> MargW
>