Subj : Re: Books To : Ruth Haffly From : Dave Drum Date : Thu Jul 25 2024 07:42:00 -=> Ruth Haffly wrote to Dave Drum <=- RH> The Shogun series has 6 books--Shogun,Tai-Pan, Gai-Jin, King Rat, Noble RH> House and Whirlwind. I've read/own them all, didn't really care for RH> King Rat but some of the characters showed up in Noble House. Never did RH> watch the series. DD> They're all connected. King Rat is semi-autobiographical as Clavell DD> was a P.O.W. in WWII. RH> I know they're connected but just didn't care for King Rat as much. RH> Whirlwind was quite interesting, whole different setting than Asia. Sadly, there won't be any more as Clavell felloff his twig in 1994. DD> I save them if they are interesting to me and if I think "I'd eat DD> that" after making the dish in my mind. RH> That's the way I was thinking when I first started with the echo but RH> got to the point where I was saving a lot more than I was making. Did RH> incorporate some things I'd read about into our way of eating, use of RH> balsamic vinegar for one. DD> If nothing else it's a good research tool. I have to search the DD> database before banging a newly interesting recipe into MM format DD> lest I wind up with dupes. RH> That probably takes some time. (G) Less time than it would waste if it's a dupe. DD> I'm not a huge fan of ketchup - not even on my French fries. I'm more DD> likely to use mayo or tartar sauce if I use anything ... which is not DD> very often. RH> I don't put ketchup on fries either, prefer them plain. Hamburger (hold RH> the cheese) will get tomato (or ketchup), sometimes onion and or RH> lettuce, pickle (or pickle relish). But, like Michael, I like most RH> meats unsauced. DD> If one has to add sauce to make it interesting/edible it probably DD> isn't very tasty to begin with. Although if doing "BBQ" chicken on the DD> grill I'll caramelize the BBQ sauce routinely. If doing it in a smoker DD> (which I don't have any longer) I'll serve the sauce on the side for DD> dipping. RH> We like what's called the Cornell recipe marinade, salad oil, egg, RH> vinegar, salt (some people add pepper) and poultry seasoning. Marinade, RH> then grill. A restaurant in central NY has become regionally famous RH> specialising in chicken done this way. Recently talked with somebody RH> from the Albany area; he said his family used to go there quite often RH> (probably an hour or so's drive away). I don't know that I'd drive that far just for a meal. Although if I was already in the area for another purpose ........ If I marinade my chicken it's more likely to be something like this: MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Buttermilk Fried Chicken Categories: Poultry, Vegetables, Dairy, Chilies, Herbs Yield: 4 servings MMMMM--------------------------MARINADE------------------------------- 2 c Buttermilk or plain yogurt - thinned with a little milk 1 lg Onion; sliced 1/4 c Mixed fresh herbs; chopped 1/2 ts Paprika 1/2 ts Cayenne pepper 3 lb Chicken thighs & drumsticks, - bone-in, skin-on MMMMM---------------------TO FRY THE CHICKEN-------------------------- 2 c Cooking oil 2 c A-P flour 1/2 ts Garlic salt 1/2 ts Onion salt 1 ts Cayenne pepper Salt & fresh ground pepper MARINATE THE CHICKEN IN BUTTERMILK MIXTURE: Combine the buttermilk, sliced onion, herbs, paprika, and cayenne in a large bowl. Place the chicken pieces in the buttermilk mixture and coat completely. Cover and marinate overnight (at least 8 hours). DRAIN THE CHICKEN: Place chicken pieces in a colander and drain the excess buttermilk mixture. COAT THE CHICKEN PIECES WITH FLOUR: In a large sturdy paper or plastic bag, mix flour with garlic salt, onion salt, cayenne, salt and pepper. Place chicken pieces into bag with flour mixture and shake until thoroughly coated. HEAT THE OIL IN THICK-BOTTOMED PAN: Heat 2 cups of oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum-something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking), about 350oF/175oC. Remember when working with hot oil, always have a pan lid close by. FRY THE CHICKEN: Working in batches, add the chicken pieces to the hot oil in the pan and fry on one side for 10 to 12 minutes, until golden brown, and then use metal tongs to turn the pieces over and fry for another 10 to 12 minutes, until golden brown. Cook about 5 pieces at a time, making sure not to crowd the pan. Repeat until all the pieces are cooked. Be careful to keep the oil hot enough to cook the chicken thoroughly, but not so high that it burns the batter. PLACE CHICKEN ON RACK TO DRAIN EXCESS OIL: Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste. Let cool about 10 to 15 minutes before serving. By: Elise Bauer RECIPE FROM:https://www.simplyrecipes.com Uncle Dirty Dave's Archives MMMMM .... "A poet more than 30 years old is simply an overgrown child" - H.L. Mencken --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .