Quoting Michael Loo to Jim Weller <=-

It has one of the worst textures among the brassicas

It's tied with the very closely related collard.

My sister would chiffonade/julienne kale and barely cook it in
hottest oil, and it turned out okay

I'd try that but there is none left and I certainly don't plan to
pay money for more from a store.

Portuguese soup. Chourico or linguica instead of wieners,

Wieners is what I had on hand.

I read Balti pepper (I don't know of such a thing).

According to Wikipedia there is such a thing: Yugo, a village in
Baltistan, is renowned for its Snerma chili pepper known for being
very hot and spicy. Who knew?

Another weird United breakfast [...] a science experiment.
Coconut chia seed oatmeal [with] agave nectar

Wow. Four hipster fad foods in one bowl!

Since I've been enjoying chicken floss lately I investigated a bit
into how to make my own ...

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Dried Shredded Chicken (Chicken Floss), Cha Bong Ga
Categories: Vietnamese, Chicken, Dehydrated, Preserving
Servings: 16

1 lb (450 g) chicken tenderloins
(or chicken breast cut into
sm cubes)
3 TB (45 g) sugar
1/2 ts salt
1/4 c (60 ml) fish sauce
1/2 ts ground black pepper
1 TB chopped shallot
1/4 c water

Meat floss is a popular dry condiment in Vietnam that is generally
sprinkled over cooked rice, porridge, baguette sandwiches, and
various other foods.

Mix together fish sauce, salt, pepper, sugar and shallot in a bowl.
Add the chicken tenderloins, toss well. Cover, and put the bowl in
the fridge to let it marinate overnight.

The next day, transfer into a pan. Add 1/4 cup water. Mix well.
Cover the pan, and turn on the heat. Bring to a boil. When it boils,
reduce the heat to simmer and cook for 15 minutes or until the
chicken is tender. Remove from the heat. Take the meat out, and
strain to get only the clear soup. Set the soup aside.

Here are two options to finish the rest:

1) Simple method (no KitchenAid stand mixer):

Shred the meat by hand or rub on a bamboo colander. Heat the fry
pan. Then add the meat a little bit at a time. Add in the soup to
add more flavor to the meat. Stir fry under low heat.

When the meat starts to get dry, rub it on the bottom of the fry pan
with a flat slotted spatula to make it fluffy. When the meat reach
the level of dryness you like, remove it from the heat.

This method takes time, but the meat keeps its thin strip shape, and
seems to be more fluffy when it's done.

2) By a KitchenAid stand mixer:

Use the paddle attachment to beat the cooked meat into small strips.
Add the soup and mix well at this point too if you want more flavor.

Spread the meat into a thin layer on a baking sheet. Bake at 200 F
for about 10 minutes. Take out and stir. Then continue baking for
another 8~10 minutes, or until the meat reaches the level of dryness
you like. Remove from the heat.

Transfer into the KitchenAid mixer. Beat for a few minutes to make
it fluffy.

I found that this method was very quick and easy, and the result was
not bad at all.

Let it cool down completely, then store in an airtight container and
place in the fridge.

From: Van Kavlie at Www.Vanskitchen.Net

MMMMM-------------------------------------------------


Cheers

Jim

... Rednecks & hipsters both like crappy beer & ugly clothes. Real irony!

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)