"Manda Ruby" wrote


> (1) The recipe uses sliced green olives. If I use pitted Kalama Olives
> (looks like black ones) would the flavor chnage significantly? If it
> would I'd buy can sliced green olives.

Although the recipe changes significantly with that, I actually prefer black
olives in dishes like this.

> (3) He used one whole chicken: 4 thighs, 4 legs, and cutting each
> breast piece into 2 and hence 4, and the wings, discard the wing tip.
> So he has 14 pieces of chicken. I will use only chicken breasts. In
> order not to have to adjust the amount of other ingredients in the
> recipe, should I use 4 chicken breasts cut each into 2, and hence 8
> pieces? Remember that I am making 2 batches of this Chicken and Rice.
> I don't want too much left overs.

This is a classic to instead debone (and skin) thighs. What you need to
figure out is how much meat per guest you want. With 6 cups rice, you want
at least 3 cups of meat and that is a more minimal 'asiatic' treatment than
this dish was designed for. Reasonable man's guess here is 'bone in' he
uses an equal amount of meat to rice and boneless would be using probably 2
lbs of meat (1kg).

The recipe will work with less meat, but was designed for more. Also, I
agree with Guisi, all 'breast' will be a mistake in this one. It will come
out dry and sawdusty. You can use some, but not more than 1/2 should be
breast. It will be best with all thigh.

Lastly, you are feeding 8 adults and want minimal leftovers but are making a
double batch of this plus spagetti and meatballs? The chicken dish not
doubled will yield 8 cups volume of food. How much spagetti and meatballs
are you making? Suspect you want to make 1 batch of the chicken dish plus a
1/2 batch of it (all together of course).

Keep in mind there are sides to be expected as well (even if another is
making those portions).

Personally I never worry about having lots of leftovers. It suits me to use
them for lunches and things later, but if you are trying to have just enough
and not too much, ya got a little too much there (grin).

On Dec 31, 9:36*am, "cshenk" > wrote:
> "Manda Ruby" wrote
>
[ ]
>
> Although the recipe changes significantly with that, I actually prefer black
> olives in dishes like this.
>

I like the flavor of black olive over green ones. Sounds like it'd be
okay to use black olives in this dish. I have plenty to use in
Spaghetti and this dish.


> > (3) He used one whole chicken: *4 thighs, 4 legs, and cutting each
> > breast piece into 2 and hence 4, and the wings, discard the wing tip.
> > So he has 14 pieces of chicken. *I will use only chicken breasts. In
> > order not to have to adjust the amount of other ingredients in the
> > recipe, should I use 4 chicken breasts cut each into 2, and hence 8
> > pieces? *Remember that I am making 2 batches of this Chicken and Rice..
> > I don't want too much left overs.
>
> This is a classic to instead debone (and skin) thighs. *What you need to
> figure out is how much meat per guest you want. *With 6 cups rice, you want
> at least 3 cups of meat and that is a more minimal 'asiatic' treatment than
> this dish was designed for.

I want to use the exact amount of meat he uses; I am just not good in
figuring out how much to use.

> *Reasonable man's guess here is 'bone in' he
> uses an equal amount of meat to rice and boneless would be using probably 2
> lbs of meat (1kg).

Since I'll use thigh meat, how much weight would then be to get 2 lbs
meat?

> The recipe will work with less meat, but was designed for more. *Also, I
> agree with Guisi, all 'breast' will be a mistake in this one. *It will come
> out dry and sawdusty. *You can use some, but not more than 1/2 should be
> breast. *It will be best with all thigh.

I'll just get thigh pieces instead of leg quarters.

>
> Lastly, you are feeding 8 adults and want minimal leftovers but are making a
> double batch of this plus spagetti and meatballs? *The chicken dish not
> doubled will yield 8 cups volume of food.

Then, I guess, I shouldn't make another batch.

> *How much spagetti and meatballs are you making? *
I am using 1 1/2 bottle of classico brand spaghettic sauce, using 3
lbs of meatballs.

> Suspect you want to make 1 batch of the chicken dish plus a
> 1/2 batch of it (all together of course).

Can you help me with the weight on thigh meat and the volume on stock
I need to use for 4 1/2 cups of rice, provided that coking this big
amount is not goign to cuase problems in cooking rice. I do have a big
Dutch oven.
>
> Keep in mind there are sides to be expected as well (even if another is
> making those portions).

No side dish other than chips and cakes - see below. It's not an
official party. I am cooking these and take it to a friend's house
where another couple and their son are invited.

(I bought 2 single layers round cake and am planning to buy some salsa
from a Mexican grocery store, picking up Mission brand chips at the
store when I go get the thigh meat.)

> Personally I never worry about having lots of leftovers. *It suits me to use
> them for lunches and things later, but if you are trying to have just enough
> and not too much, ya got a little too much there (grin).

We, I am just not sure how much Spaghetti they'll eat. I am assuming
that half of them won't even touch it just because beign female, they
worry about weight and stuff. I don't mind left over spaghetti. I
don't mind eating spaghetti every day

Can you help me with the weight on thigh meat and the volume on stock
I need to use for 4 1/2 cups of rice, provided that coking this big
amount is not goign to cuase problems in cooking rice. I do have a big
Dutch oven.

On Thu, 31 Dec 2009 12:36:27 -0500, "cshenk" > wrote:

>"Manda Ruby" wrote
>
>
>> (1) The recipe uses sliced green olives. If I use pitted Kalama Olives
>> (looks like black ones) would the flavor chnage significantly? If it
>> would I'd buy can sliced green olives.
>
>Although the recipe changes significantly with that, I actually prefer black
>olives in dishes like this.
>
>> (3) He used one whole chicken: 4 thighs, 4 legs, and cutting each
>> breast piece into 2 and hence 4, and the wings, discard the wing tip.
>> So he has 14 pieces of chicken. I will use only chicken breasts. In
>> order not to have to adjust the amount of other ingredients in the
>> recipe, should I use 4 chicken breasts cut each into 2, and hence 8
>> pieces? Remember that I am making 2 batches of this Chicken and Rice.
>> I don't want too much left overs.
>
>This is a classic to instead debone (and skin) thighs. What you need to
>figure out is how much meat per guest you want. With 6 cups rice, you want
>at least 3 cups of meat and that is a more minimal 'asiatic' treatment than
>this dish was designed for. Reasonable man's guess here is 'bone in' he
>uses an equal amount of meat to rice and boneless would be using probably 2
>lbs of meat (1kg).
>
>The recipe will work with less meat, but was designed for more. Also, I
>agree with Guisi, all 'breast' will be a mistake in this one. It will come
>out dry and sawdusty. You can use some, but not more than 1/2 should be
>breast. It will be best with all thigh.
>
>Lastly, you are feeding 8 adults and want minimal leftovers but are making a
>double batch of this plus spagetti and meatballs? The chicken dish not
>doubled will yield 8 cups volume of food. How much spagetti and meatballs
>are you making? Suspect you want to make 1 batch of the chicken dish plus a
>1/2 batch of it (all together of course).
>
>Keep in mind there are sides to be expected as well (even if another is
>making those portions).
>
>Personally I never worry about having lots of leftovers. It suits me to use
>them for lunches and things later, but if you are trying to have just enough
>and not too much, ya got a little too much there (grin).

It's fine to cook "just enough" for yourself, but for company that can
become embarrassing, I hate to eat at anyone elses house where food is
counted and I'm not going to abuse my company the same... for company
I always make enough just in case a heliocoptor of troops lands in the
yard. Just because you claim to not want to have left overs don't
visit that cheapo ******* alibi on your guests. And you can't get
cheaper than ****ghetties n' meataballes, and chik boobs. I would
drop the mystery meataballes -Blech - and just do a chicken dish - and
skinless boneless breasts is probably the very worst chicken dish to
cook for company because it's the most difficult to prepare so that
it's not dry as a brick. For 8 adults I'd prepare a minimum of 2
pounds of pasta, more likely 3 pounds... left over pasta won't get
wasted, it's a staple. And for chicken I'd roast 2 of the largest
oven stuffer roasters I could find, probably 3... I'd quarter them...
if nicely cooked 8 hungry adults can make good roast chicken disappear
fast. And deep six the jarred sauce... homemade from canned tomatoes
takes no more than 20 minutes... 5 minutes prep, 15 minute simmer. The
sauce can be made the previous day and kept refrigerated... I'd make a
large batch (six 28 oz cans worth) and freeze all you don't use,
tomato sauce is a staple too.

"Manda Ruby" > wrote in message
...
snip
Can you help me with the weight on thigh meat and the volume on stock
I need to use for 4 1/2 cups of rice, provided that coking this big
amount is not goign to cuase problems in cooking rice. I do have a big
Dutch oven.

Figure 2 cups of liquid for every cup of rice or grain. A casserole of
using 4 1/2 cups raw rice plus 9 cups liquid, plus basically 2 chickens is
going to need a really, really big pan. I have a recipe for a chicken and
rice dish that uses the same proportions as your recipe. It fills my
largest pan (a Chef's pan 12 inches across and 4 inches deep) without
doubling the recipe.
Janet

On Dec 31, 10:45*am, "Janet Bostwick" > wrote:
> "Manda Ruby" > wrote in message
>
> ...
> snip
> Can you help me with the weight on thigh meat and the volume on stock
> I need to use for 4 1/2 cups of rice, provided that coking this big
> amount is not goign to cuase problems in cooking rice. I do have a big
> Dutch oven.
>
> Figure 2 cups of liquid for every cup of rice or grain. *A casserole of
> using 4 1/2 cups raw *rice plus 9 cups liquid, plus basically 2 chickens is
> going to need a really, really big pan. * *I have a recipe for a chicken and
> rice dish that uses the same proportions as your recipe. *It fills my
> largest pan (a Chef's pan 12 inches across and 4 inches deep) without
> doubling the recipe.
> Janet

I meant one and times the recipe and so that'd be 3 cups, not 4 1/2.
(I started thinking in terms of the rice cup that came with the rice
cooker.) I mean I want to make 1 1/2 times the recipe but with
incrased amount of meat.

I have a similar size pan but mine is 51/2 in deep though the edge
area at the bottom on pan doesn't have the same radius as the top rim
area due to shape.
So I am thinking that I can cook this this in tha pan: double the meat
used in the recipe for 3 cups of rice, increasing the remaining
ingredient to 1 1/2 times as twith the rice or 2 times as in the
meat. Would that be a bad idea and should just split these 3 cups of
rice into 2 batches cook 1/5 cups at a time?

"brooklyn1" wrote
> "cshenk" > wrote:
>>"Manda Ruby" wrote

>>Lastly, you are feeding 8 adults and want minimal leftovers but are making
>>a
>>double batch of this plus spagetti and meatballs? The chicken dish not

>>Personally I never worry about having lots of leftovers. It suits me to
>>use
>>them for lunches and things later, but if you are trying to have just
>>enough
>>and not too much, ya got a little too much there (grin).
>
> It's fine to cook "just enough" for yourself, but for company that can
> become embarrassing, I hate to eat at anyone elses house where food is
> counted and I'm not going to abuse my company the same... for company
> I always make enough just in case a heliocoptor of troops lands in the
> yard. Just because you claim to not want to have left overs don't

Sheldon, she specifically said how many. Normal servings and was about to
make 12 cups of rice, unknown amout of chicken, *and spagetti with
meatballs* for just 8 people. That didnt count the sides.

> it's not dry as a brick. For 8 adults I'd prepare a minimum of 2
> pounds of pasta, more likely 3 pounds... left over pasta won't get
> wasted, it's a staple. And for chicken I'd roast 2 of the largest
> oven stuffer roasters I could find, probably 3... I'd quarter them...

Sigh, I do wish you'd get over this kick of yours to try to look like you
know how to cook for a group and size it right. You just told her to make
18 lbs or more of chicken for 8 people when she asked for only reasonably
minimal leftovers. Further more, *asian* background folks who dont eat as
much meat in relation to rice.

On Dec 31 2009, 12:40*pm, Manda Ruby > wrote:
> On Dec 31, 10:45*am, "Janet Bostwick" > wrote:
>
>
>
>
>
> > "Manda Ruby" > wrote in message
>
> ....
> > snip
> > Can you help me with the weight on thigh meat and the volume on stock
> > I need to use for 4 1/2 cups of rice, provided that coking this big
> > amount is not goign to cuase problems in cooking rice. I do have a big
> > Dutch oven.
>
> > Figure 2 cups of liquid for every cup of rice or grain. *A casserole of
> > using 4 1/2 cups raw *rice plus 9 cups liquid, plus basically 2 chickens is
> > going to need a really, really big pan. * *I have a recipe for a chicken and
> > rice dish that uses the same proportions as your recipe. *It fills my
> > largest pan (a Chef's pan 12 inches across and 4 inches deep) without
> > doubling the recipe.
> > Janet
>
> I meant one and times the recipe and so that'd be 3 cups, not 4 1/2.
> (I started thinking in terms of the rice cup that came with the rice
> cooker.) * I mean I want to make 1 1/2 times the recipe but with
> incrased amount of meat.
>
> I have a similar size pan but mine is 51/2 in deep though the edge
> area at the bottom on pan doesn't have the same radius as the top rim
> area due to shape.
> So I am thinking that I can cook this this in tha pan: double the meat
> used in the recipe for 3 cups of rice, increasing the remaining
> ingredient to 1 1/2 times *as twith the rice or 2 times as in the
> meat. Would that be a bad idea and should just split these 3 cups of
> rice into 2 batches cook 1/5 cups at a time?

That was supposed to be "...should just split these 3 cups of
rice into 2 batches cook 1 1/2 cups at a time?"


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>
> - Show quoted text -

On Dec 31 2009, 12:40*pm, Manda Ruby > wrote:
> On Dec 31, 10:45*am, "Janet Bostwick" > wrote:
>
>
>
>
>
> > "Manda Ruby" > wrote in message
>
> ....
> > snip
> > Can you help me with the weight on thigh meat and the volume on stock
> > I need to use for 4 1/2 cups of rice, provided that coking this big
> > amount is not goign to cuase problems in cooking rice. I do have a big
> > Dutch oven.
>
> > Figure 2 cups of liquid for every cup of rice or grain. *A casserole of
> > using 4 1/2 cups raw *rice plus 9 cups liquid, plus basically 2 chickens is
> > going to need a really, really big pan. * *I have a recipe for a chicken and
> > rice dish that uses the same proportions as your recipe. *It fills my
> > largest pan (a Chef's pan 12 inches across and 4 inches deep) without
> > doubling the recipe.
> > Janet
>
> I meant one and times the recipe and so that'd be 3 cups, not 4 1/2.
> (I started thinking in terms of the rice cup that came with the rice
> cooker.) * I mean I want to make 1 1/2 times the recipe but with
> incrased amount of meat.
>
> I have a similar size pan but mine is 51/2 in deep though the edge
> area at the bottom on pan doesn't have the same radius as the top rim
> area due to shape.
> So I am thinking that I can cook this this in tha pan: double the meat
> used in the recipe for 3 cups of rice, increasing the remaining
> ingredient to 1 1/2 times *as twith the rice or 2 times as in the
> meat. Would that be a bad idea and should just split these 3 cups of
> rice into 2 batches cook 1/5 cups at a time?

That was supposed to be "...should just split these 3 cups of
rice into 2 batches cook 1 1/2 cups at a time?"


>- Hide quoted text -
>
> - Show quoted text -