On Sun, 29 Jun 2014 17:55:15 +0100, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
>
> > I made pork rind chicken again last night, this time using hot pork
> > rinds with granulated garlic and shallow fried it, leaving it in a bit
> > longer and drained it on a rack instead of laying it directly on paper
> > towel. It was very tasty, but I wouldn't call it "crispy". I'm going
> > to try it one more time and this time it will be in the oven. I'll
> > use plain pork rinds and finely grated parmesan cheese - and I won't
> > cook it with "crispy" as a goal.
>
> Today I made oven 'fried' chicken using ground up pork rinds. I loved them
> but DH didn't Still I can use breadcrumbs for him and rinds for me
> Not too much of a problem)

At least you liked it and something like that is easy enough to do
variations. Did you use unflavored commercial rinds? I decided I
want to season the unflavored type next time. Heck, I seasoned the
seasoned one, but next time will be plain rind + parmesan.
use
PS: If he likes bread crumbs, find panko and that... he'll think he
died and went to heaven.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"sf" > wrote in message
...
> On Sun, 29 Jun 2014 17:55:15 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>>
>> > I made pork rind chicken again last night, this time using hot pork
>> > rinds with granulated garlic and shallow fried it, leaving it in a bit
>> > longer and drained it on a rack instead of laying it directly on paper
>> > towel. It was very tasty, but I wouldn't call it "crispy". I'm going
>> > to try it one more time and this time it will be in the oven. I'll
>> > use plain pork rinds and finely grated parmesan cheese - and I won't
>> > cook it with "crispy" as a goal.
>>
>> Today I made oven 'fried' chicken using ground up pork rinds. I loved
>> them
>> but DH didn't Still I can use breadcrumbs for him and rinds for me
>> Not too much of a problem)
>
> At least you liked it and something like that is easy enough to do
> variations. Did you use unflavored commercial rinds?

Yes, they are in small packets destined to be sold in pubs like crisps I
got a whole card of them from the wholesalers.


I decided I
> want to season the unflavored type next time. Heck, I seasoned the
> seasoned one, but next time will be plain rind + parmesan.
> use
> PS: If he likes bread crumbs, find panko and that... he'll think he
> died and went to heaven.

I'll keep an eye out for them


--
http://www.helpforheroes.org.uk/shop/

On Wednesday, June 25, 2014 8:49:39 PM UTC-5, Terrence Crimmins wrote:
>
> For all the mess it makes, I'll never forget how good
> the deep fried chicken was that day. My mother's family
> was from Jackson Tennessee way back when, and my mother
> used to cook some of the old family recipes, including
> deep fried chicken and creamed gravy.

People here mostly avoid frying, I imagine because they are
more persnickety about the cleanliness of non-food contact
surfaces than those of us who do fry. That's a personal
preference, but it is absurd to claim that bullshit "oven
fried" is as good or better than pan fried or deep fried.

--Bryan

On Thursday, June 26, 2014 10:59:15 PM UTC-5, koko wrote:
> On Thu, 26 Jun 2014 23:29:11 -0400, Cheryl >
>
> wrote:
>
>
>
> >On 6/26/2014 8:08 PM, koko wrote:
>
> >
>
> >>
>
> >> Actually white rice in the form of resistant starch is very good for
>
> >> you.
>
> >>
>
> >> http://www.marksdailyapple.com/forum/thread73514.html
>
> >>
>
> >> http://freetheanimal.com/2013/12/par...resistant.html
>
> >>
>
> >> When I re-heat it, I don't re-heat beyond room temp to preserve the RS
>
> >> qualities.
>
> >>
>
> >> koko
>
> >>
>
> >
>
> >Does this mean the rice isn't fully cooked? I read the second link and
>
> >I didn't get it with all of the acronyms.
>
>
>
> Just cook your plain ol' white rice as usual. Then cool it right away,
>
> that's what develops the resistant starch. When you re-heat it,
>
> re-heat to just about room temperature. If you get the rice too hot,
>
> it destroys the resistant starch.
>
>
>
> Here's a good video explaining the importance of resistant starch.
>
> For gut health reasons I'm eating Paleo/Primal it's made a world of
>
> difference in my overall health.
>
>
>
> http://freetheanimal.com/2013/12/res...r-newbies.html
>
Well, slap my ass and call me Penelope. Barely warm rice.
I'm in luck, because I like many foods at body temperature.
Prebiotics are good. I'm growing boatloads of sunchokes this
year.
>
> koko

--Bryan

On Wednesday, June 25, 2014 3:06:42 PM UTC-5, Terrence Crimmins wrote:
> I'd like to know what everyone's favorite chicken recipe is, so I'm going to post mine.
>
>
>
> It's called chicken Marengo.
>
>
>
> You get a 3-4 pound fryer (it's important to get it at Whole Foods or a butcher- that makes a world of difference) cut it up and flour it with some tarragon, then brown it in olive oil and vinegar. Then take the chicken out and make a roux in the pot with the remaining flour, then mix in white wine to make it a smooth, thick paste. Then put the chicken back and add chopped mushrooms, canned tomatoes and garlic, and bake it at 350 for 45 minutes. Serve it with mashed potatoes or egg noodles. The sauce is delicious!! Some fresh bread to dunk in it, ah, perfect. It was made for Napoleon after the battle of Marengo.

My favorite chicken recipe is Chicken Piccata, I use chicken breasts, boned, flatten them a bit, dust with flour and season them with s and p, brown them add capers, Chicken broth and lemon juice to tase, serve with mashed potatoes, or the Israeli couscous, or noodles. Very good and as the name says. WUICK.

On Tue, 1 Jul 2014 09:30:13 -0700 (PDT), rosie >
wrote:

> My favorite chicken recipe is Chicken Piccata, I use chicken breasts, boned, flatten them a bit, dust with flour and season them with s and p, brown them add capers, Chicken broth and lemon juice to tase, serve with mashed potatoes, or the Israeli couscous, or noodles. Very good and as the name says. WUICK.

I made piccata just last night too! I used chicken thighs and didn't
bother to pound them into pretty flat pieces. Had some lime juice
leftover from dinner the night before that I combined with the juice
of half a lemon.

I made my sauce with white wine, which always has residual sugars, but
it was still a bit too tart for me so I moderated it with some boxed
chicken broth and added the capers with some of their brine (and of
course, buttah). Dee-licious!

Served the piccata over finely cut home made noodles that I had
languishing in the freezer. I know it was only 3oz because I weighed
it on my digital kitchen scale and wrote the weight on the package
before I froze it, but it was plenty for the two of us. That really
surprised me!

--
All you need is love. But a little chocolate now and then doesn't hurt.

On 6/30/2014 8:04 AM, Bryan-TGWWW wrote:


snip...

> People here mostly avoid frying, I imagine because they are
> more persnickety about the cleanliness of non-food contact
> surfaces than those of us who do fry. That's a personal
> preference, but it is absurd to claim that bullshit "oven
> fried" is as good or better than pan fried or deep fried.
>
> --Bryan

You are right, I do not fry food very often, but I did when I was much
younger. Fried food takes more of your attention, than when you bake
it. I fry tortilla strips when I make tortilla soup and that is about
all I can think of, off the top of my head.

Becca

If sauce becomes too thick, add a touch of
>
> > milk. Serve with pasta in a light sauce (like pesto, or garlic and oil),
>
> > so sauce from chicken can be sopped up.
>
> >
>
> > Isaac
>
> >
>
> I do something similar but with French tarragon.

There's a great recipe where you flour boneless chicken breasts, brown them, then add tarragon, white wine and heavy cream and simmer them for forty minutes. Rich, sinful and delicious.
>
> Graham

On Tuesday, July 1, 2014 5:53:40 PM UTC-5, Terrence Crimmins wrote:
> If sauce becomes too thick, add a touch of
>
> >
>
> > > milk. Serve with pasta in a light sauce (like pesto, or garlic and oil),
>
> >
>
> > > so sauce from chicken can be sopped up.
>
> > Oh any thing with heavy cream is good and dcadent. Do you think you need to cook for 40 minutes?
>
> > >
>
> >
>
> > > Isaac
>
> >
>
> > >
>
> >
>
> > I do something similar but with French tarragon.
>
>
>
> There's a great recipe where you flour boneless chicken breasts, brown them, then add tarragon, white wine and heavy cream and simmer them for forty minutes. Rich, sinful and delicious.
>
> >
>
> > Graham

On Thursday, June 26, 2014 5:54:45 PM UTC-4, pltrgyst wrote:
> On 2014-06-25 4:06 PM, Terrence Crimmins wrote:
>
> >.... brown it in olive oil and vinegar....
>
>
>
> How does one do that?
>
>
>
> -- Larry


Eek, shriek!!! I thought I was misquoted, your honor. Please forgive me, it's brown in olive oil and butter (very low cholesterol.)

On 7/1/2014 6:49 PM, Terrence Crimmins wrote:
> Gad zukes!!!! Major bummer. I thought you substituted rice pasta for regular pasta. I like Uncle Ben's, which I will probably be court martialed for, but I think it tastes better than the cheap stuff. But there's aborigine or those other Italian rices that are good- especially for risotto, which is delicious, but too much of a pain to make very often.

Aborigine? LOLOL I think you mean arborio.

Jill

On Tuesday, July 1, 2014 7:06:37 PM UTC-4, jmcquown wrote:
> On 7/1/2014 6:49 PM, Terrence Crimmins wrote:
>
> > Gad zukes!!!! Major bummer. I thought you substituted rice pasta for regular pasta. I like Uncle Ben's, which I will probably be court martialed for, but I think it tastes better than the cheap stuff. But there's aborigine or those other Italian rices that are good- especially for risotto, which is delicious, but too much of a pain to make very often.
>
>
>
> Aborigine? LOLOL I think you mean arborio.


Ahem, yes, right, but the Aborigine's like to eat it. (Must have been one of those automatic spelling corrections, ahem....)
>
>
>
> Jill

On 7/1/2014 7:31 PM, Terrence Crimmins wrote:
> On Tuesday, July 1, 2014 7:06:37 PM UTC-4, jmcquown wrote:
>> On 7/1/2014 6:49 PM, Terrence Crimmins wrote:
>>
>>> Gad zukes!!!! Major bummer. I thought you substituted rice pasta for regular pasta. I like Uncle Ben's, which I will probably be court martialed for, but I think it tastes better than the cheap stuff. But there's aborigine or those other Italian rices that are good- especially for risotto, which is delicious, but too much of a pain to make very often.
>>
>>
>>
>> Aborigine? LOLOL I think you mean arborio.
>
>
> Ahem, yes, right, but the Aborigine's like to eat it. (Must have been one of those automatic spelling corrections, ahem....)
>>
Yes, because there are so many Italian aborigines who love risotto.

Jill

On Tue, 1 Jul 2014 15:49:04 -0700 (PDT), Terrence Crimmins
> wrote:

> I like Uncle Ben's, which I will probably be court martialed for, but I think it tastes better than the cheap stuff.

I don't know what the cheap rice it is you're talking about, but Uncle
Ben's has never done me wrong. It's my rice of choice for jambalaya.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Tue, 01 Jul 2014 19:06:37 -0400, jmcquown >
wrote:

> On 7/1/2014 6:49 PM, Terrence Crimmins wrote:
> > Gad zukes!!!! Major bummer. I thought you substituted rice pasta for regular pasta. I like Uncle Ben's, which I will probably be court martialed for, but I think it tastes better than the cheap stuff. But there's aborigine or those other Italian rices that are good- especially for risotto, which is delicious, but too much of a pain to make very often.
>
> Aborigine? LOLOL I think you mean arborio.
>
Bad, spell check, bad!

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Tue, 1 Jul 2014 16:31:59 -0700 (PDT), Terrence Crimmins
> wrote:

> On Tuesday, July 1, 2014 7:06:37 PM UTC-4, jmcquown wrote:
> > On 7/1/2014 6:49 PM, Terrence Crimmins wrote:
> >
> > > Gad zukes!!!! Major bummer. I thought you substituted rice pasta for regular pasta. I like Uncle Ben's, which I will probably be court martialed for, but I think it tastes better than the cheap stuff. But there's aborigine or those other Italian rices that are good- especially for risotto, which is delicious, but too much of a pain to make very often.
> >
> >
> >
> > Aborigine? LOLOL I think you mean arborio.
>
>
> Ahem, yes, right, but the Aborigine's like to eat it. (Must have been one of those automatic spelling corrections, ahem....)
> >
I can't tell you how much I fight spell check on android!

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Tue, 1 Jul 2014 15:53:40 -0700 (PDT), Terrence Crimmins
> wrote:

> There's a great recipe where you flour boneless chicken breasts, brown them, then add tarragon, white wine and heavy cream and simmer them for forty minutes. Rich, sinful and delicious.

I want it now! When will you deliver?

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Tue, 01 Jul 2014 20:01:49 -0400, jmcquown >
wrote:

>On 7/1/2014 7:31 PM, Terrence Crimmins wrote:
>> On Tuesday, July 1, 2014 7:06:37 PM UTC-4, jmcquown wrote:
>>> On 7/1/2014 6:49 PM, Terrence Crimmins wrote:
>>>
>>>> Gad zukes!!!! Major bummer. I thought you substituted rice pasta for regular pasta. I like Uncle Ben's, which I will probably be court martialed for, but I think it tastes better than the cheap stuff. But there's aborigine or those other Italian rices that are good- especially for risotto, which is delicious, but too much of a pain to make very often.
>>>
>>>
>>>
>>> Aborigine? LOLOL I think you mean arborio.
>>
>>
>> Ahem, yes, right, but the Aborigine's like to eat it. (Must have been one of those automatic spelling corrections, ahem....)
>>>
>Yes, because there are so many Italian aborigines who love risotto.
>
>Jill

I think there was something on National Geographic about it not long
ago. ;-)

koko

On Tue, 01 Jul 2014 22:04:07 -0700, sf > wrote:

>On Tue, 1 Jul 2014 15:49:04 -0700 (PDT), Terrence Crimmins
> wrote:
>
>> I like Uncle Ben's, which I will probably be court martialed for, but I think it tastes better than the cheap stuff.
>
>I don't know what the cheap rice it is you're talking about, but Uncle
>Ben's has never done me wrong. It's my rice of choice for jambalaya.

sf, If I remember right, at one time you made a comment about
resistant starch. Here's a quote from free the animal about Uncle
Ben's and RS

"Uncle Ben's original parboiled rice is the most healthful on a number
of levels. Way more nutrition and the parboiling process forms
something called "resistant starch" that feeds your healthful gut
bacteria critters. To up things even further, cook rice with chicken
stock (or beef, or vegetable, or mushroom, etc. "

Here's the post I snagged it from
http://freetheanimal.com/2013/12/res...uidelines.html

koko

On Tue, 01 Jul 2014 22:25:09 -0700, koko > wrote:

> On Tue, 01 Jul 2014 22:04:07 -0700, sf > wrote:
>
> >On Tue, 1 Jul 2014 15:49:04 -0700 (PDT), Terrence Crimmins
> > wrote:
> >
> >> I like Uncle Ben's, which I will probably be court martialed for, but I think it tastes better than the cheap stuff.
> >
> >I don't know what the cheap rice it is you're talking about, but Uncle
> >Ben's has never done me wrong. It's my rice of choice for jambalaya.
>
> sf, If I remember right, at one time you made a comment about
> resistant starch. Here's a quote from free the animal about Uncle
> Ben's and RS
>
> "Uncle Ben's original parboiled rice is the most healthful on a number
> of levels. Way more nutrition and the parboiling process forms
> something called "resistant starch" that feeds your healthful gut
> bacteria critters. To up things even further, cook rice with chicken
> stock (or beef, or vegetable, or mushroom, etc. "

Thanks, I did read once that converted rice metabolizes more slowly -
similar to brown rice. Ditto for sweet potatoes; but I was surprised
to read that site thinks all potatoes are peachy keen as long as they
aren't deep fried.
>
> Here's the post I snagged it from
> http://freetheanimal.com/2013/12/res...uidelines.html
>

Thanks for that site! Some of it would make him absolutely miserable,
but it validates cooking beans myself and freezing them for future use
to be as accessible as canned beans (because I think they taste better
than canned)... and now I have an even better reason to do it.

--
All you need is love. But a little chocolate now and then doesn't hurt.

Terrence Crimmins wrote:
>
>I like Uncle Ben's, which I will probably be court martialed for,
>but I think it tastes better than the cheap stuff.

I think of the long grain rices, Canilla is best.

http://www.goya.com/english/product_...ice/Basic-Rice

"sf" > wrote in message
...
> On Tue, 1 Jul 2014 15:49:04 -0700 (PDT), Terrence Crimmins
> > wrote:
>
>> I like Uncle Ben's, which I will probably be court martialed for, but I
>> think it tastes better than the cheap stuff.
>
> I don't know what the cheap rice it is you're talking about, but Uncle
> Ben's has never done me wrong. It's my rice of choice for jambalaya.

My favorite rice is Texmati but it's expensive. I also keep whatever cheap
store brand I can find onhand for when we are sick. Sick people usually
have no appetite anyway and it wouldn't matter what kind of rice it was to
them.

On Wed, 2 Jul 2014 15:47:19 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Tue, 1 Jul 2014 15:49:04 -0700 (PDT), Terrence Crimmins
> > > wrote:
> >
> >> I like Uncle Ben's, which I will probably be court martialed for, but I
> >> think it tastes better than the cheap stuff.
> >
> > I don't know what the cheap rice it is you're talking about, but Uncle
> > Ben's has never done me wrong. It's my rice of choice for jambalaya.
>
> My favorite rice is Texmati but it's expensive. I also keep whatever cheap
> store brand I can find onhand for when we are sick. Sick people usually
> have no appetite anyway and it wouldn't matter what kind of rice it was to
> them.

Oh, okay I understand what you mean now. Fortunately for me, I hate
long grain rice so the stuff I buy is usually around $1 a pound - even
when it's Bob's Red Mill (bulk section).

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Wed, 2 Jul 2014 15:47:19 -0700, "Julie Bove"
> wrote:

>
>"sf" > wrote in message
.. .
>> On Tue, 1 Jul 2014 15:49:04 -0700 (PDT), Terrence Crimmins
>> > wrote:
>>
>>> I like Uncle Ben's, which I will probably be court martialed for, but I
>>> think it tastes better than the cheap stuff.
>>
>> I don't know what the cheap rice it is you're talking about, but Uncle
>> Ben's has never done me wrong. It's my rice of choice for jambalaya.
>
>My favorite rice is Texmati but it's expensive. I also keep whatever cheap
>store brand I can find onhand for when we are sick. Sick people usually
>have no appetite anyway and it wouldn't matter what kind of rice it was to
>them.

Anytime I've been sick, rice probably would be just about the *last*
thing I'd want to eat.

If I'm sick with a cold or something, I'll still eat pretty much
anything. Otherwise, I'll usually eat toast or soup.

Doris

"Uncle Ben's original parboiled rice is the most healthful on a number
of levels. Way more nutrition and the parboiling process forms
something called "resistant starch" that feeds your healthful gut
bacteria critters. To up things even further, cook rice with chicken
stock (or beef, or vegetable, or mushroom, etc. "

Yes, I always make rice using Uncle Ben's and College Inn Chicken Stock (can you tell that I spend way too much money on food. On the other hand, it's my last remaining vice.

> There's a great recipe where you flour boneless chicken breasts, brown them, then add tarragon, white wine and heavy cream and simmer them for forty minutes. Rich, sinful and delicious.


I want it now! When will you deliver?

Only to extremely beautiful women who are single and live within thirty minutes of my house.

On 7/3/14, 10:39 AM, Terrence Crimmins wrote:

> I want it now! When will you deliver?
>
> Only to extremely beautiful women who are single and live within thirty minutes of my house.

"Single"? Why?

Geez, you must lead a dull life. 8

-- Larry

> Only to extremely beautiful women who are single and live within thirty minutes of my house.


"Single"? Why?

Geez, you must lead a dull life. 8

-- Larry

Ah well, I'm Catholic- and, well, you know....