MLoo> I'm in favor of making full use of food resources, fats in
MLoo> particular. The seconds of overcooking would not have disqualified
MLoo> the fat from being used for gravy or in place of butter on a lot of
MLoo> things or in such as the recipe below.
myself... sometimes i even let things smoke a bit to add an additional

twist to

the flavor...

Sure, especially with a high-flashpoint oil, which chicken
fat is not particularly. That's a major component of the
famous Chinese wok hei, a smoky component of the complex
flavor that comes from cooking over very high heat in a
well seasoned well used cooking vessel.

MLoo> By the way, I am not sure it was thrown away - just that it was made
MLoo> invisible to me, which is not difficult. Someone might have put a
MLoo> napkin over it for all I know.
ahhh...

I hope it went to good use.

MLoo> People didn't see the couple of cracklings that had begun to scorch,
MLoo> because I stole them and ate them before others would notice.
thief! :lol: but hey! the cook/chef gets all the best parts anyway :P

Chicken kidneys, skin, giblets, the pope's nose. When
cooking I try to be reasonably evenhanded - there was a day
when I'd fry up the chicken skins and offer them aroun, and
people would shudder and say, no, thank you. My mistake was
pressing them to try a new deliciousness and having them end
up embracing it heartily. Now, instead of my getting a whole
plate of crunchies to myself, I get a few pieces at best.

markl>> kinda found out that i'm a cook and not an eat ;) :lol:
MLoo> You seem to have done okay on the eating front as well.
i'm pretty good at that at times :)

As we noticed, and that's the prime qualification for
participating in an echo event.

MLoo> By the way, people liked your eggs (I didn't accept one because I'm
MLoo> not a breakfast food person).
cool! i'm glad they liked them... they are definitely fresh free-range

eggs...

my two remaining hens (out of 18+ at one time) certainly seem to be glad to release them for others to enjoy in one manner or another ;)

Do you have a round of friends who are in line to
receive these gifts?

Once men turned their thinking over to machines in the hope that this

would set

them free. But that only permitted other men with machines to enslave them.

As has been noted, freedom comes at a price.

... We are just here for a spell. Get all the good laughs you can.

Even cheap laughs will do. What I hate, though, is
people laughing at others' pain (this Schadenfreude
thing that German psychiatrists keep talking about).

---------- Recipe via Meal-Master (tm) v8.05

Title: Chicken Maurice
Categories: Chicken
Yield: 4 Servings

2 lb Chicken breast
1/2 lb Italian prune plums
1/4 lb Unsalted butter
1 Lemon
2 c Stock
1/3 c Tawny Port **
6 Thyme sprigs
Salt and pepper

** we used Croft's Distinction

Cut the chicken into 4 or 5 servings. Pound them lightly until they are
of
uniform thickness.

Pit and slice plums.

In a large skillet, heat the butter and saute chicken 3 min on a side.

Grate lemon peel to make 1 T. Slice 4 thin slices off the lemon.

Meanwhile, reduce stock to 2/3 c.

Remove chicken to a warm place. In the same butter, saute plums until
they
soften and change color. Remove plums to a warm place.

Deglaze pan with stock and Port; bring to a boil, add 2 thyme sprigs and
lemon peel, and reduce to a thick sauce.

Slice chicken on the bias into slices of 1 oz or a little less. Arrange
on
a plate with plums over (the plums will stain the chicken purple, but
that's ok). Garnish each plate with a lemon slice and a thyme sprig. Pour
sauce over.

This makes a saucier dish than Odette described, but we served it with
rice, which just cried out for sauce.

Source: Odette Bery, Another Season - now defunct - restaurant,
Boston - adapted by Michael Loo

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