Subj : Chores was: Round Tuits
To   : Ruth Haffly
From : Dave Drum
Date : Fri May 10 2024 05:35:00

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> I amaze younger people sometimes when I show them how to do something
 DD> that was a regular "thing" when I was growing up. Or, as I did with a
 DD> young girl at a fats food joint who gave me an "I don't kow hoe much
 DD> change you get. The register didn't tell me." wail ... taught her how
 DD> to count change back/make change from scratch. She was flabbergasted.
 DD> Especially when I explained that I learned that in second grade. Many
 DD> of today's Gen Z denizens will be in serious hurt without confusers
 DD> and cell phones.

 RH> We learned early on in school too. Now so many younger people don't
 RH> even use cash (and a good number of older folks) that it's a wonder
 RH> clerks can even run a register. They need to know how many nickels in a
 RH> dime or quarter; dimes in a dollar and so on without relying on a
 RH> machine to tell them.

Confusers and cell phones are handy aids to have. But, they don't relieve
us of the need to "use your loaf" (think).

 RH> We've done a varient on this over the years, had the original at
 RH> WienerWald in Germany a number of times.

 DD> Only Wienerwald I have had is the Wienerwald chicken that Lum's used
 DD> to have on their menu - back when there was a Lum's and we had one.
 DD> In the 70's  a Swiss chain called Wienerwald purchased Lum's.
 DD> Wienerwald, confusingly to Americans, had nothing to do with weiners.
 DD> It specialized in chicken and schnitzel.

 RH> Sounds like what we had in Germany, don't remember if it was Swiss
 RH> owned at the time.

 DD> And their chicken was really good - especially as a break from fried
 DD> chicken. I liked it well enough I got a more-or-less copycat recipe
 DD> and with minor adaptations made it my own. This works in an oven or on
 DD> a Ferris wheel (rotissiere).

 DD>       Title: Wienerwald Chicken (Goldbroiler Recipe)
 DD>  Categories: Poultry, Rubs, Marinades, Citrus, Fruits
 DD>       Yield: 4 Servings

 DD>       4 lb Broiler chicken

 RH> Good thing I've already had supper, this looks good enough to try on a
 RH> camping trip.

I prefer the rotissiere - but if you've got the stuff/room in your RV. 
go for it.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sticky Coconut Chicken & Rice
 Categories: Poultry, Rice, Herbs, Vegetables, Nuts
      Yield: 4 servings
 
  1 1/2 lb Boned, skinned thighs; each
           - thigh cut in 2 equal-size
           - pieces
    1/4 c  Neutral oil
      2 ts Kosher salt
    1/2 ts Black pepper
      2 tb Minced fresh ginger
      1 tb Minced garlic
  1 1/2 c  Short-grain white rice;
           - rinsed until water runs
           - clear
  1 3/4 c  Chicken broth
 13 1/3 oz Can full-fat coconut milk
      1    Yellow bell pepper; cored,
           - seeded, chopped in 1/2"
           - pieces
    1/2 c  Roasted cashews; coarse
           - chopped
      3    Scallions; green/white parts
           - thin sliced
      2 tb Coarse chopped cilantro
           Hot sauce; to serve
 
  Set oven @ 375ºF/190ºC.
  
  Rub chicken with 1 tablespoon of oil, and season with 1
  teaspoon of salt and 1/4 teaspoon of pepper.
  
  In a large Dutch oven, heat 2 tablespoons of the oil
  over medium. Working in two batches, brown chicken,
  turning halfway, until no longer pink, around 5 minutes
  per batch. Transfer to a plate.
  
  Add the remaining 1 tablespoon oil, the ginger and the
  garlic to the empty pot, and stir until fragrant, 30
  seconds. Add rice and stir until evenly coated in the
  oil. Add broth, coconut milk, bell pepper, cashews,
  scallions and the remaining 1 teaspoon salt and 1/4
  teaspoon pepper. Stir to lift up any browned bits on the
  bottom of the pot. Arrange chicken on top, add any
  accumulated juices from the plate and bring to a boil
  over high.
  
  Cover and bake until all of the liquid is absorbed, rice
  is tender and chicken is cooked through, 25 minutes.
  Scatter cilantro over the chicken and rice, then divide
  among bowls. Serve with hot sauce.
  
  UDD NOTES: I cut the cilantro by half which allows the
  desired flavour without the "soapweed" effect. I also
  mash the ginger & garlic together in a mortar & pestle
  and add crushed red chile to zip things up a bit. Side
  with steamed broccoli or "stir fry" mixed vegetables.
  
  By: Kay Chun
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Put Tabasco on it; now it's Cajun!
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