Quoting Bill Swisher to Michael Loo <=-

Went down to the lake today

Discovered the fridge, actually freezer, is fully stocked.

You had power on all winter?

Baggie with about 3 oz of dried porcini mushrooms in it

Oh, so you have a warm freezer that just contained dried mushrooms?

I'll bring beer next trip and that will take care of provisioning.

A man of simple needs!

How can a guy survive on beer and mushrooms?

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Legacy Lager Cream Sauce
Categories: Mushrooms, Beer, Dairy, Sauce
Yield: 4 Servings

2 oz Dried wild mushrooms
1 c Heavy cream
1 c Diced Spanish onion
1 c Legacy Lager or
-other quality lager
Beer
2 oz Butter

Soak mushrooms in water until soft. Reserve soaking liquid. Saute
onions in heavy skillet set over low heat, with butter, until
onions are soft and golden. Add mushrooms and saute. Add the
soaking liquid (strained to remove any impurities), lager and
cream, and simmer slowly, whisking often. Reduce sauce over very
low heat to 1 1/2 cups.

From Jerome Kliejunas, Big Shoulders Cafe, Chicago

Copied from About Beer magazine

From: G L Kirk

From: Greg Mayman

MMMMM

Cheers

Jim


... The average whale is about the size of a whale.

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Quoting Jim Weller to Bill Swisher <=-

You had power on all winter?

No, no power.

Oh, so you have a warm freezer that just contained dried mushrooms?

Well they were frozen last fall, and over winter since the freezer/refrigerator
doors are propped open. Since the dried shrooms here are at room temperature I figured...

A man of simple needs!

What can I say I'm a simpleton.

How can a guy survive on beer and mushrooms?

I cook here in Anchorage, take things down there and reheat them. Just cooked up a couple turkey thighs in the crockpot, deboned it and broke it up into 4oz suckie bags (now frozen, along with the resulting liquid in jars). You were talking about skin on/bone in chicken breasts...made me think of chicken salad,
and/or stock, and/or maybe some sort of chicken soup.

___ Blue Wave/DOS v2.30 [NR]

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* Origin: Owl's Anchor (1:261/1466)

Quoting Bill Swisher to Jim Weller <=-

How can a guy survive on beer and mushrooms?

I cook here in Anchorage, take things down there and reheat them.

You were talking about skin on/bone in chicken breasts...made
me think of chicken salad, and/or stock, and/or maybe some sort of
chicken soup.

All possibles. The first two got a home made shake and bake treatment
and an hour in the oven. I would have grilled them but we ran out of
propane.

---------- Recipe via Meal-Master (tm) v8.06

Title: (Ch) Chile Chicken
Categories: Easy, Chicken, Grill
Yield: 4 Servings

4 Boneless skinless chicken
Breast halves; pounded thin
MARINADE:
1/4 c Vegetable oil
1/2 c Lime juice
1/8 c Cider vinegar
2 ts Sea salt
2 ts Black pepper
1 ts Aleppo Pepper
1 ts Onion powder
1/2 ts Garlic powder
1/2 ts Smoked paprika

For marinade: combine lime juice and vinegar in shallow glass pie
pan. Add seasonings and whisk to dissolve salt. Blend. Slowly
whisk in oil to blend. Add chicken and cover. Refrigerate for 3
hours.

Preheat stovetop grill. When really hot, remove chicken from
marinade and wipe it off a bit, or it will steam and not grill.
Should take anywhere from 4-6 minutes to cook chicken because it
is so thin.

Sauce: Using 1/2 the marinade ingredients except black pepper, mix
them together. Heat this mixture and thicken, if you wish, with
some cornstarch and water (2 tbsp with 1 tbsp water). Reheat
chicken pieces in sauce and serve with buttered orzo.

Recipe By: RisaG

-----

If you run at 10 PM you are a night person. If you run at 6 AM you
are a morning person. And if you run at 3 AM you are a suspicious
person.

Cheers

Jim


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--- Platinum Xpress/Win/WINServer v3.0pr5
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Quoting Jim Weller to Bill Swisher <=-

All possibles. The first two got a home made shake and bake treatment
and an hour in the oven. I would have grilled them but we ran out of propane.

I was in Fred-Meyers the other day and a package of split chicken breasts leapt
into my cart, approaching their drop-dead date so they were marked waaaaay down. I'm thinking chicken salad sandwiches are on the horizon, soup, and I'll
restock my Stock stock in the freezer.


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* Origin: Owl's Anchor (1:261/1466)