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  1. #341

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    Good news !

    Hi all, hi Shawn,

    Just throw in the post office a parcel with the Stylus in it, this camera is heading to Germany now !

    Hey, things are acceleratings for both cameras !

    Go, Stylus, GO ! (Say the guy who kept the thing during 15 days )

    So, wait... What I am supposed to do now ? Get a chicken ? Dead or Alive ? And what ?

    Best regards,

    Raphael

  2. #342

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    Quote Originally Posted by Raphael View Post

    So, wait... What I am supposed to do now ? Get a chicken ? Dead or Alive ? And what ?

    Best regards,

    Raphael
    Coq a vin blanc might be appropriate.

    Ingredients

    10 slices bacon, sliced into 1/2-inch pieces
    2 organic chickens, about 3 1/2 to 4 pounds each, quartered, rinsed and patted dry
    2 teaspoons salt
    1 teaspoon freshly ground black pepper
    1 onion, finely chopped
    30 small pearl onions, peeled
    1/2 cup minced shallots (2 large shallots)
    1 head garlic, cloves separated and peeled
    1 pound button mushrooms, wiped clean and halved or quartered if large (should match size of pearl onions)
    1/3 cup all-purpose flour
    2 teaspoons tomato paste
    3 cups full-bodied dry white wine, such as white Burgundy, or a California Chardonnay
    1 1/2 cups rich chicken stock
    8 sprigs fresh thyme or 1 teaspoon dried thyme
    2 bay leaves
    1/2 cup heavy cream
    Egg noodles, cooked according to package directions, accompaniment
    Braised Leeks, recipe follows
    2 tablespoons chopped fresh parsley leaves

    Directions

    Preheat oven to 350 degrees F.

    In a large, heavy Dutch oven over high heat fry the bacon until crisp and all of the fat is rendered. Using a slotted spoon, transfer the crisp bacon bits to paper towels to drain. Set aside and reserve.

    Season the chicken pieces with the salt and pepper. Brown the chicken pieces in the hot bacon fat, working in batches, if necessary, until golden on all sides. Transfer the chicken pieces to a large plate or bowl and set aside. Remove all but about 4 tablespoons of the bacon fat from the Dutch oven. Reduce the heat to medium-high and add the chopped onion, pearl onions, shallots and garlic cloves to the Dutch oven and cook until soft, 5 to 6 minutes.

    Add the mushrooms and cook for 7 minutes longer, or until they've released most of their liquid and have begun to brown. Add the flour and tomato paste and cook, stirring constantly, for 1 minute. Slowly add the wine and stock, stirring constantly. Add the thyme, bay leaves reserved bacon and chicken. Bring liquid to a boil, reduce the heat to medium, and cook the sauce at a gentle simmer for 15 minutes, until liquid is slightly thickened. Bring the sauce to a boil and cover the pot. Place in the oven and cook for about 1 1/2 hours, or until the chicken is very tender. Transfer the chicken pieces to a serving dish and cover loosely to keep warm. Return pot to medium-low heat. Skim any fat from the surface of the cooking liquid and increase the heat to medium-high. Add the heavy cream and cook until the sauce has thickened slightly and coats the back of a spoon, about 15 to 20 minutes. Taste and adjust the seasoning if necessary. Return the chicken to the Dutch oven and cook for a few minutes to heat through, then serve.

    Serve with egg noodles and Braised Leeks. Garnish with chopped parsley.

    *This dish may be prepared 1 or 2 days in advance and then reheated slowly just before serving.

    Read more at: http://www.foodnetwork.com/recipes/e...ml?oc=linkback

    tim in san jose
    Where ever you are, there you be.

  3. #343

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    Holy cow, Tim! That's why I go drive through 5 nights a week!

  4. #344
    lxdude's Avatar
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    Quote Originally Posted by Shawn Rahman View Post
    Holy cow, Tim! That's why I go drive through 5 nights a week!
    Holy cow? But it's chicken!

    Though there are no holy chickens. If there were, we couldn't have deviled eggs.
    I do use a digital device in my photographic pursuits when necessary.
    When someone rags on me for using film, I use a middle digit, upraised.

  5. #345
    Dr Croubie's Avatar
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    Quote Originally Posted by lxdude View Post
    Though there are no holy chickens. If there were, we couldn't have deviled eggs.
    You've obviously never met my chickens, they think they're gods. (One of them is even called Krishna, and behaves like him too according to a Hindu friend)
    An awful lot of electrons were terribly inconvenienced in the making of this post.

  6. #346
    lxdude's Avatar
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    Well, that's what they think of themselves, and considering the size of a chicken's brain...
    I do use a digital device in my photographic pursuits when necessary.
    When someone rags on me for using film, I use a middle digit, upraised.

  7. #347
    Steve Smith's Avatar
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    Quote Originally Posted by lxdude View Post
    Holy cow? But it's chicken!

    Though there are no holy chickens.
    There are also no holy cows...


    Steve.

  8. #348

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    Quote Originally Posted by Steve Smith View Post
    There are also no holy cows...


    Steve.
    Yes - you are right. Only mackerels are holy.

  9. #349

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    Quote Originally Posted by Shawn Rahman View Post
    Holy cow, Tim! That's why I go drive through 5 nights a week!
    That's why I usually eat around 23:00 and am having issues losing the 20 lbs I put on after knee surgery.

    But it does taste good.
    Where ever you are, there you be.

  10. #350
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    Quote Originally Posted by k_jupiter View Post
    That's why I usually eat around 23:00 and am having issues losing the 20 lbs I put on after knee surgery.

    But it does taste good.
    Get Sheila to send you some real Lucky Charms. They're magically delicious.
    Fred Latchaw
    Seattle WA


    I am beginning to resent being referred to as 'half-fast'.
    Whatever that's supposed to mean.



 

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