http://alturl.com/c4uw

Andy

On Oct 22, 7:57*am, Andy > wrote:
> http://alturl.com/c4uw
>
> Andy

? Stuff on sticks over fire?

On Oct 22, 4:57*am, Andy > wrote:
> http://alturl.com/c4uw
>
> Andy

Chicken on a stick? What's so intriging about that?

Chemo the Clown said...

> On Oct 22, 4:57*am, Andy > wrote:
>> http://alturl.com/c4uw
>>
>> Andy
>
> Chicken on a stick? What's so intriging about that?


Chemo,

Don't knock it until you've tried it!

Best,

Andy

On Oct 22, 12:08*pm, Andy > wrote:
> Chemo the Clown said...
>
> > On Oct 22, 4:57*am, Andy > wrote:
> >>http://alturl.com/c4uw
>
> >> Andy
>
> > Chicken on a stick? What's so intriging about that?
>
> Chemo,
>
> Don't knock it until you've tried it!
>
> Best,
>
> Andy

All you showed were pics. Nothing about what they might have been
marinated in or what?? so until we know this then they are nothing but
chicken on a stick.

On Oct 22, 3:38*pm, Chemo the Clown > wrote:
> On Oct 22, 12:08*pm, Andy > wrote:
>
>
>
>
>
> > Chemo the Clown said...
>
> > > On Oct 22, 4:57*am, Andy > wrote:
> > >>http://alturl.com/c4uw
>
> > >> Andy
>
> > > Chicken on a stick? What's so intriging about that?
>
> > Chemo,
>
> > Don't knock it until you've tried it!
>
> > Best,
>
> > Andy
>
> All you showed were pics. Nothing about what they might have been
> marinated in or what?? so until we know this then they are nothing but
> chicken on a stick.

Here here.

On Thu, 22 Oct 2009 12:38:31 -0700 (PDT), Chemo the Clown
> wrote:

>On Oct 22, 12:08*pm, Andy > wrote:
>> Chemo the Clown said...
>>
>> > On Oct 22, 4:57*am, Andy > wrote:
>> >>http://alturl.com/c4uw
>>
>> >> Andy
>>
>> > Chicken on a stick? What's so intriging about that?
>>
>> Chemo,
>>
>> Don't knock it until you've tried it!
>>
>> Best,
>>
>> Andy
>
>All you showed were pics. Nothing about what they might have been
>marinated in or what?? so until we know this then they are nothing but
>chicken on a stick.


This drug up old memories... schicken onna stick, 10¢ a lick...
'ceptin, it weren't schicken.

Chemo the Clown said...

> On Oct 22, 12:08*pm, Andy > wrote:
>> Chemo the Clown said...
>>
>> > On Oct 22, 4:57*am, Andy > wrote:
>> >>http://alturl.com/c4uw
>>
>> >> Andy
>>
>> > Chicken on a stick? What's so intriging about that?
>>
>> Chemo,
>>
>> Don't knock it until you've tried it!
>>
>> Best,
>>
>> Andy
>
> All you showed were pics. Nothing about what they might have been
> marinated in or what?? so until we know this then they are nothing but
> chicken on a stick.


When was the last time you presented a photograph of a dish YOU made?

Andy

On Oct 22, 2:34*pm, Andy > wrote:
> Chemo the Clown said...
>
>
>
> > On Oct 22, 12:08*pm, Andy > wrote:
> >> Chemo the Clown said...
>
> >> > On Oct 22, 4:57*am, Andy > wrote:
> >> >>http://alturl.com/c4uw
>
> >> >> Andy
>
> >> > Chicken on a stick? What's so intriging about that?
>
> >> Chemo,
>
> >> Don't knock it until you've tried it!
>
> >> Best,
>
> >> Andy
>
> > All you showed were pics. Nothing about what they might have been
> > marinated in or what?? so until we know this then they are nothing but
> > chicken on a stick.
>
> When was the last time you presented a photograph of a dish YOU made?
>
> Andy

You're the one that said, "Don't knock it till you've tried it." A pic
is just that..a pic. Why not tell us what you did to the chicken? Oh
and he http://tinyurl.com/yjhv37a

Chemo the Clown said...

> You're the one that said, "Don't knock it till you've tried it." A pic
> is just that..a pic. Why not tell us what you did to the chicken?

Title:* Thai Chicken Or Pork Satay *
Yield: 4 Servings

/*Ingredients*/

1 tb yellow curry paste
1 ts turmeric
1 tb palm sugar or brown sugar
2 tb Thai fish sauce; (nam pla)
2 tb lime juice
1 tb vegetable oil
1 lb boneless pork loin
cut into 3" x 1" x 1/4" strips
OR
1 lb boneless, skinless chicken breasts or tenders
cut into 3" x 1" x 1/4 strips
24 8" bamboo skewers soaked in water for 20 or longer minutes
1 can unsweetened coconut milk

*/Instructions/*

Combine yellow curry paste, turmeric, palm sugar, fish sauce, lime juice
and oil. Toss meat strips with marinade and marinate for minimum of 2 hours
in refrigerator or better overnight.
Thread individual meat strips onto the skewers, weaving in-and-out, in a
ribbon fashion. Make meat strips lay flat on skewer. Can fit two or three
to a skewer.
Prepare grill. Medium hot coals. Brush strips with thick coconut cream
(see below). Place (brushed side down) over hot coals for 1 to 2 minutes.
Turn over, brush with coconut cream and grill until cooked. Do not overcook
the meat it will dry out.
Serve with Spicy Peanut Sauce.

TO PREPARE COCONUT MILK AND CREAM: Pour 1 can unsweetened coconut milk into
a tall glass. Allow to sit for at least 1 hour so the thick cream rises to
the top. Skim off top (cream) and set aside. The rest is thin coconut milk.

Posted to the BBQ List by Bill Wight on Oct 8, 1998.


I won't include the tried and true, bits and pieces adjustments I made to
the recipe, due to your belligerence.

Have at it!

Andy

On Oct 22, 3:44*pm, Andy > wrote:
> Chemo the Clown said...
>
> > You're the one that said, "Don't knock it till you've tried it." A pic
> > is just that..a pic. Why not tell us what you did to the chicken?
>
> Title:* Thai Chicken Or Pork Satay *
> Yield: 4 Servings
>
> /*Ingredients*/
>
> * 1 tb yellow curry paste
> * 1 ts turmeric
> * 1 tb palm sugar or brown sugar
> * 2 tb Thai fish sauce; (nam pla)
> * 2 tb lime juice
> * 1 tb vegetable oil
> * 1 lb boneless pork loin
> * * * *cut into 3" x 1" x 1/4" strips
> * * * *OR
> * 1 lb boneless, skinless chicken breasts or tenders
> * * * *cut into 3" x 1" x 1/4 strips
> *24 * *8" bamboo skewers soaked in water for 20 or longer minutes
> * 1 can unsweetened coconut milk
>
> */Instructions/*
>
> Combine yellow curry paste, turmeric, palm sugar, fish sauce, lime juice
> and oil. Toss meat strips with marinade and marinate for minimum of 2 hours
> in refrigerator or better overnight.
> * *Thread individual meat strips onto the skewers, weaving in-and-out, in a
> ribbon fashion. Make meat strips lay flat on skewer. Can fit two or three
> to a skewer.
> * *Prepare grill. Medium hot coals. Brush strips with thick coconut cream
> (see below). Place (brushed side down) over hot coals for 1 to 2 minutes.
> Turn over, brush with coconut cream and grill until cooked. Do not overcook
> the meat it will dry out.
> * *Serve with Spicy Peanut Sauce.
>
> TO PREPARE COCONUT MILK AND CREAM: Pour 1 can unsweetened coconut milk into
> a tall glass. Allow to sit for at least 1 hour so the thick cream rises to
> the top. Skim off top (cream) and set aside. The rest is thin coconut milk.
>
> Posted to the BBQ List by Bill Wight on Oct 8, 1998.
>
> I won't include the tried and true, bits and pieces adjustments I made to
> the recipe, due to your belligerence.
>
> Have at it!
>
> Andy

I wasn't being belligerent and you know it. Nice of you to go out of
your way to post the recipe. Just might give it a try.

>
> I won't include the tried and true, bits and pieces adjustments I made to
> the recipe, due to your belligerence.

Don't be mean Andy. I want that bit's of adjustment info, please.

On Thu, 22 Oct 2009 19:39:02 -0700 (PDT), Manda Ruby >
wrote:

-->
-->>
-->> I won't include the tried and true, bits and pieces adjustments I made to
-->> the recipe, due to your belligerence.
-->
-->Don't be mean Andy. I want that bit's of adjustment info, please.


Staying true to character right andy?

You don't have any tried and true, bits and pieces adjustments do you? I'm
betting that you bought those skewers pre made, didn't you Andy?
Even you andy could cook pre made chicken skewers. Hell if they can teach a
monkey to cook, you should have no problem.

On Thu, 22 Oct 2009 12:38:31 -0700 (PDT), Chemo the Clown
> wrote:

>On Oct 22, 12:08*pm, Andy > wrote:
>> Chemo the Clown said...
>>
>> > On Oct 22, 4:57*am, Andy > wrote:
>> >>http://alturl.com/c4uw
>>
>> >> Andy
>>
>> > Chicken on a stick? What's so intriging about that?
>>
>> Chemo,
>>
>> Don't knock it until you've tried it!
>>
>> Best,
>>
>> Andy
>
>All you showed were pics. Nothing about what they might have been
>marinated in or what?? so until we know this then they are nothing but
>chicken on a stick.

I love satay. It's not an unknown recipe and easily googled if seeing
one matters that much to you.

--
I love cooking with wine.
Sometimes I even put it in the food.

SCP said...

> On Thu, 22 Oct 2009 19:39:02 -0700 (PDT), Manda Ruby
> > wrote:
>
> -->
> -->>
> -->> I won't include the tried and true, bits and pieces adjustments I
> made to -->> the recipe, due to your belligerence.
> -->
> -->Don't be mean Andy. I want that bit's of adjustment info, please.
>
>
> Staying true to character right andy?
>
> You don't have any tried and true, bits and pieces adjustments do you?
> I'm betting that you bought those skewers pre made, didn't you Andy?
> Even you andy could cook pre made chicken skewers. Hell if they can
> teach a monkey to cook, you should have no problem.


Stu, you really are a boring Canuck!!!

10 out of 10 rfc members surveyed agree... Don't have kids!

Andy

Manda Ruby said...

> Don't be mean Andy. I want that bit's of adjustment info, please.


Manda Ruby,

OK

First, wear latex gloves while preparing/handling unless you don't mind
turmeric stained hands for a few days!

I double up on the curry paste.

The fish sauce adds a lot of saltiness. You can counteract it by doubling
up on the lime juice.

Don't worry that the next day's marinated meat smells putrid. It cooks up
DELICIOUS!!!

Take the can of coconut milk and carefully can-open the top off. The
"cream" will be on top so you don't have to pour it into a glass and wait
for it to settle. I'm surprised the author of the recipe didn't figure out
that simple time-saving step.

From the picture, put more than one piece of meat per skewer. I switched to
flat metal skewers with the loops on one end. The loop makes it easier to
thread another skewer through it to ease in lifting/flipping and keeps your
fingers away from the heat! Trust me. I don't have proof-of-blisters
anymore, thankfully! ;-)

Baste with coconut cream at each flip!

I use a store-bought Thai peanut sauce for dipping. There are probably
countless recipes for it. I just short-cutted that stuff.

I've made Thai pork tenderloin satay with great results. Beef would
probably turn out great too, never tried.

Enjoy!

Andy

On Fri, 23 Oct 2009 02:07:18 -0500, Andy > wrote:

<nothing worth reading>

Still don't see any

-->tried and true, bits and pieces adjustments

Do you?

In article >,
SCP > wrote:

> On Fri, 23 Oct 2009 02:07:18 -0500, Andy > wrote:
>
> <nothing worth reading>
>
> Still don't see any
>
> -->tried and true, bits and pieces adjustments
>
> Do you?

I happen to be a big fan of chicken on a stick. They sell them at fairs
and such around here. I don't really care how they make them, as long
as there are five things:

1. chicken
2. stick
3. marinade/sauce
4. cooked, preferably over charcoal
5. bottle of Schiracha on the counter

They come out of a trailer, often marked as being Thai, but actually
having a mixture of Asian foods. Inside is a deep fryer for the egg
rolls and a wok for the stir fried noodles.

--
Dan Abel
Petaluma, California USA

Dan Abel wrote:

> I happen to be a big fan of chicken on a stick. They sell them at fairs
> and such around here. I don't really care how they make them, as long
> as there are five things:
>
> 1. chicken
> 2. stick
> 3. marinade/sauce
> 4. cooked, preferably over charcoal
> 5. bottle of Schiracha on the counter
>
> They come out of a trailer, often marked as being Thai, but actually
> having a mixture of Asian foods. Inside is a deep fryer for the egg
> rolls and a wok for the stir fried noodles.


It is one of my standby summer grilling treats. I make a marinade of soy
sauce with grated ginger and garlic, let the chicken strips marinate for
about 30- 45 minutes, skewer and grill and serve with a spicy dipping
sauce. It's delicious. Pork tenderloin also makes excellent satay
style skewers and, like, chicken, does not not need long in the
marinade. You can also use cheaper cuts of pork which can stand longer
marinade times.

> On Oct 22, 3:38 pm, Chemo the Clown wrote
>>
>> All you showed were pics. Nothing about what they might have been
>> marinated in or what?? so until we know this then they are nothing
>> but chicken on a stick.
>
Here's one I've saved but haven't yet tried.
Dora


* Exported from MasterCook *

Chicken Sate With Peanut Sauce
:
----marinade----
1 tablespoon light brown sugar
1 tablespoon curry powder
2 tablespoons crunchy peanut butter
1/2 cup soy sauce
1/2 cup freshly squeezed lime juice
2 garlic cloves -- minced
crushed dried chile peppers

6 chicken breast halves
1 boned -- skinned, and cut
1 into 1/2 wide strips

----peanut sauce----
2/3 cup crunchy peanut butter
1 1/2 cups coconut milk -- unsweetened
1/4 cup freshly squeezed lemon juice
2 tablespoons soy sauce
2 tablespoons molasses -- (or brown sugar)
1 teaspoon fresh ginger root -- grated
4 garlic cloves -- minced
1/4 cup chicken broth
1/4 cup heavy cream
1 cayenne pepper
1 grated lime zest
1 fresh cilantro sprigs

To make the marinade, combine the first 7 ingredients in a shallow
dish. Thread the chicken strips onto bamboo skewers in a serpentine
fashion. Place the skewers into the soy sauce mixture and let marinate
in the refrigerator at least 2 hours, although overnight is
preferable.

Make the peanut sauce by combining the next 7 ingredients (peanut
butter through garlic) in a saucepan. Season to taste with cayenne
pepper.

Cook over moderate heat, stirring constantly, until the sauce is as
thick as heavy cream (about 15 minutes).

Transfer to a food processor or blender and puree briefly.

Add chicken broth and cream and blend until smooth. This mixture can
be made several hours ahead and stored in the refrigerator. Bring to
room temperature before serving.

Prepare moderate-hot charcoal coals or preheat a broiler. Cook the
skewered chicken, turning several times and basting with the marinade,
until crispy on the outside but still moist on the inside, about 8
minutes. Sprinkle grilled chicken with lime zest and garnish with
cilantro leaves. Serve with the peanut sauce for dipping.

Source: Bill Wight's Thai Recipes

On Oct 23, 1:02*am, Andy > wrote:
> Manda Ruby said...
>
> > Don't be mean Andy. I want that bit's of adjustment info, please.
>
> Manda Ruby,
>
> OK
>
> First, wear latex gloves while preparing/handling unless you don't mind
> turmeric stained hands for a few days!
>
> I double up on the curry paste.
>
> The fish sauce adds a lot of saltiness. You can counteract it by doubling
> up on the lime juice.
>
> Don't worry that the next day's marinated meat smells putrid. It cooks up
> DELICIOUS!!!
>
> Take the can of coconut milk and carefully can-open the top off. The
> "cream" will be on top so you don't have to pour it into a glass and wait
> for it to settle. I'm surprised the author of the recipe didn't figure out
> that simple time-saving step.
>
> From the picture, put more than one piece of meat per skewer. I switched to
> flat metal skewers with the loops on one end. The loop makes it easier to
> thread another skewer through it to ease in lifting/flipping and keeps your
> fingers away from the heat! Trust me. I don't have proof-of-blisters
> anymore, thankfully! ;-)
>
> Baste with coconut cream at each flip!
>
> I use a store-bought Thai peanut sauce for dipping. There are probably
> countless recipes for it. I just short-cutted that stuff.
>
> I've made Thai pork tenderloin satay with great results. Beef would
> probably turn out great too, never tried.
>
> Enjoy!
>
> Andy

Thanks a lot.

Manda Ruby > wrote in news:747f14ba-1365-41fd-b112-
:

> Thanks a lot.

You're welcome.

[BOW]

Andy