Where is everybody?

[Harold]

Is no-one eating/preparing food anymore?

No posts since 23rd Sept ... ?

Very strange.

["Michael" @hotmail.com>]

I made this last night, but had stir fried veges/rice instead of the salad.
Very simple and tasty and much nicer than the deep fried lemon chicken you
normally get.

http://aww.ninemsn.com.au/article.aspx?id=634096

Warm lemon and ginger chicken salad

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Course: Lunch, Main
Favourite flavours: Chicken, Salad


Warm lemon and ginger chicken salad
INGREDIENTS


œ cup lemon juice (approx 1œ lemons)
3cm piece ginger, peeled and finely sliced
Πcup shao hsing wine
2 tablespoons light soy sauce
Πcup honey
4 chicken breast fillets
Πcup tapioca starch(I used corn flour)
2 tablespoons vegetable oil

salad
1 carrot, cut into thin strips
4 green onions cut into 5cm lengths, and thinly sliced lengthways
100g snow peas, trimmed and halved lengthways
100g baby asian greens

METHOD


Combine lemon juice, ginger, wine, soy and honey in a small saucepan and
heat over medium heat until marinade comes to the boil and honey has
dissolved. Remove and cool.

Place chicken into a large shallow dish and pour over half of the cooled
marinade and set aside to marinate for as long as time permits.

Drain chicken well and discard marinade. Lightly dust chicken in the tapioca
starch. Heat oil in a frying pan over medium heat and cook chicken 1-2
minutes each side. Add reserved marinade to pan; and simmer for 8-10 minutes
or until sauce has thickened and chicken is cooked. Cover and rest for 5
minutes

Meanwhile, toss salad ingredients together and divide amongst four plates.
Slice chicken thickly and place on salad; spoon over sauce and serve

Post by Harold
Is no-one eating/preparing food anymore?
No posts since 23rd Sept ... ?
Very strange.

[mªdcªt]

x-no-archive: yes On Mon, 6 Oct 2008 10:55:40 +1100, "Harold"

Post by Harold
Is no-one eating/preparing food anymore?
No posts since 23rd Sept ... ?
Very strange.

Still looking for CCs...

I made some crunchy fried chicken today, though.

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["Michael" @hotmail.com>]

Post by mªdcªt
x-no-archive: yes On Mon, 6 Oct 2008 10:55:40 +1100, "Harold"

Post by Harold
Is no-one eating/preparing food anymore?
No posts since 23rd Sept ... ?
Very strange.

Still looking for CCs...
I made some crunchy fried chicken today, though.

Yum, I've always wanted to have a go at deep frying chicken after soaking it
in buttermilk, but deep frying is just such a messy affair. Maybe I should
buy one of these bad boys:
http://www.delonghi.com.au/products/product_details.asp?Model=F18316 (cool
flash demo too)

http://www.foodnetwork.com/recipes/tyler-florence/fried-chicken-recipe3/index.html
looks good.

[Hoges in WA]

Post by "Michael" @hotmail.com>

Post by mªdcªt
x-no-archive: yes On Mon, 6 Oct 2008 10:55:40 +1100, "Harold"

[snipped].

Post by "Michael" @hotmail.com>
Yum, I've always wanted to have a go at deep frying chicken after soaking
it in buttermilk, but deep frying is just such a messy affair. Maybe I
http://www.delonghi.com.au/products/product_details.asp?Model=F18316 (cool
flash demo too)

I have two of them, one an older version of the one in the picture.

You need to be careful of the basket - when you invert it to tip out the
fried contents, it can easily disengage from its retaining clip and swing
free, depositing your newly fried whatever wherever the arc decides.

Also, max heat is 190. Been ok so far for me but I was just curious about
whacking it up a notch or two?? Maybe?

(Two means you can do squid and chips or fish and chips etc etc for the
family by using each for its own purpose.)

They do work quite well and the draining system is top notch.

["Michael" @hotmail.com>]

Post by Hoges in WA
I have two of them, one an older version of the one in the picture.
You need to be careful of the basket - when you invert it to tip out the
fried contents, it can easily disengage from its retaining clip and swing
free, depositing your newly fried whatever wherever the arc decides.
Also, max heat is 190. Been ok so far for me but I was just curious about
whacking it up a notch or two?? Maybe?
(Two means you can do squid and chips or fish and chips etc etc for the
family by using each for its own purpose.)
They do work quite well and the draining system is top notch.

Cool, thanks. The max heat of 190 doesn't bother me, 180 is about as high
as I'd like to go and with 190 it'd drop to 180ish when you first chucked in
the food anyway.

Draining system looks great, yeah.

Tried anything besides fish n chips,etc. in them?

[Hoges in WA]

Post by "Michael" @hotmail.com>

Post by Hoges in WA
I have two of them, one an older version of the one in the picture.
You need to be careful of the basket - when you invert it to tip out the
fried contents, it can easily disengage from its retaining clip and swing
free, depositing your newly fried whatever wherever the arc decides.
Also, max heat is 190. Been ok so far for me but I was just curious
about whacking it up a notch or two?? Maybe?
(Two means you can do squid and chips or fish and chips etc etc for the
family by using each for its own purpose.)
They do work quite well and the draining system is top notch.

Cool, thanks. The max heat of 190 doesn't bother me, 180 is about as high
as I'd like to go and with 190 it'd drop to 180ish when you first chucked
in the food anyway.
Draining system looks great, yeah.
Tried anything besides fish n chips,etc. in them?

Yes - tempura vegetables i.e. green beans, eggplant, zucchini in tempura
batter.

Squid often, too.

Did eggplant fritters once - thin rounds in a batter (not the tempura one)
that were great fresh but a bit yuk after they'd had time to cool down.

[Jewelbar]

Out enjoying the fantastic, yet unseasonably hot, weather?
:0)
Jade.

Post by Harold
Is no-one eating/preparing food anymore?
No posts since 23rd Sept ... ?
Very strange.