Subj : Re: Atk 1
To   : Sean Dennis
From : Dave Drum
Date : Tue Jul 12 2022 05:46:06

-=> Sean Dennis wrote to Jim Weller <=-

 JW> It's the PBS show started by the Cook's Illustrated Magazine people.
 JW> Both are famous for extensive recipe testing and very detailed
 JW> instructions.

 SD> I've been watching both shows for over a decade now though these days I
 SD> catch both shows on the Roku channel rather than PBS locally.

Is prissy old "Bow Tie Bob" still the host? I've not watched for some 
time as his simperimg nit-picky presentations were a big reminder to
me that the TeeVee remote has both a "Channel up" and a "Channel down"
button.   Bv)=

Here's one from the Canadian Test Kitchen:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Portuguese African Chicken
 Categories: Poultry, Vegetables, Chilies, Herbs
      Yield: 7 Servings
 
      4 lb (1.8 kg) chicken pieces
    3/4 ts (4 mL) ea salt & pepper
    1/4 c  (60 mL) vegetable oil
      1 lg Onion; chopped
      4 cl Garlic; chopped
      2 tb (30 mL) minced red chilies
      3 tb (45 mL) tomato paste
      2 tb (30 mL) hot paprika
    1/2 ts (2 mL) ground ginger
      1 c  (250 mL) coconut milk
      3 tb (45 mL) chunky peanut butter
    1/4 c  (60 mL) fresh coriander or
           - parsley
 
  Season chicken with 1/4 tsp each of the salt and pepper;
  set aside.
  
  In large skillet, heat half of the oil over medium-high
  heat; saute onion, garlic and hot pepper until softened,
  about 4 minutes.
  
  Stir in tomato paste, paprika, 2 tbsp water, ginger and
  remaining salt and pepper; cook for 1 minute, stirring.
  Stir in coconut milk and peanut butter; let cool slightly.
  Transfer to food processor; puree until smooth. Set aside.
  
  Wipe out skillet; add remaining oil and heat over
  medium-high heat. Brown chicken, in batches, about 5
  minutes. Transfer to roasting pan; cover with 1 cup of
  the sauce. Roast in 425++F/220++C oven for 30 minutes,
  basting twice.
  
  Mix remaining sauce with coriander and pour over
  chicken; cook until juices run clear when chicken is
  pierced, about 12 minutes.
  
  By The Canadian Living Test Kitchen
  
  From: http://www.recipelink.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... It's working now; I don't want to break it by fixing it
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