which may not be the most advancement-friendly
job that ever was for a geeky gawky kid.

If it's the job he wanted, then he was right to pursue it. When my

older
It was his father's cushion that allowed him to
pursue it: otherwise, I'd have said, dream all
you want, but you're not going to go far in
this profession.

How far did he go with it or don't you know?

They never did trust him with being a real cop, so
he helps train rookies (which he probably is good at)
and SWAT teams (which I'm doubtful of). But no real
enforcement that I know of, which is a good thing.

Majoring in partying seems to be a valid
career path for some in these topsy-turvy
21st century times.

My brother went off to college in 1969. He went to a big state university--went from being a fish in a small pond to a smaller fish in
a huge pond. This was also the time frame when 18 year olds were allowed
to buy alcohol so..................

I've seen little difference between 18 and 21.
Personally I'm most impressed by the European
systems, which traditionally left things in
parental hands. Presumably the families had a
better handle on the appropriate timing of
various aspects of social education.

Mannheim Steamroller to The Gettys--well, you get the range. (G)

We'll > have the file set for "shuffle" so don't know who will follow what.
Funny - aside from "Hello Darkness My Old Friend" I
don't think there's a single track of any of those
artists I'd be interested in listening to. Tastes
differ widely.

Quite so--we found out about Mannheim Steamroller while we were in
Germany; Brudda Iz in HI, Gettys when we moved here. Had grown up with
S&G, inherited some of their CDs from (above) brother. We'e also got a
lot of classical, Southern Gospel and misc. other CDs that may get mixed
in from time to time.

I heard of Mannheim Steamroller only when a
cellist colleague of mine was outbid for by it
and chose to do that gig rather than ours.

Those don't fit into the manly profession part!
Well, sausage, maybe.

It's grilling, isn't it? There was a restaurant (didn't last too long)

Chicken doesn't count. Vegetables don't count.

in Raleigh for a while that did all of their cooking/grilling on a dozen
or so of the Green Egg type cookers. We never went there but the concept
was rather interesting.

No wonder you never went there - you and Steve
probably could turn out as good a product at a
fraction of the price.

To use someting like McDs as your standard for good

taste--bleurgh! > ML> More room for improvement, for the few who

eventually take the opportunity,

Hopefully so.

One can hope for others to widen their
horizons, but "you can't make him drink."

Very true, I've seen that quite ofen.

Contrarily, sometimes you find people who
take opportunities that didn't seem to even
be there and manage to do very well.

I could make one that I liked, but none of
the standard recipes hold any appeal - not
enough Maillard and generally too starchy.

We did try, and liked, the one in the Israeli cook book but there's always room for experimenting with others.

I might be interested if one lost the beans
and lost the potatoes and lost the barley.

IOW, fuggedaboudit? (G)

In spades.

I'd rather we didn't keep this up doggedly
and will duck out now.

Arf wienersehn,

Very good. I was beginning to have a rough
time of it.

Roast chicken in a butter crust
categories: celebrity, poultry, main
servings: 4

h - For the crust
3 c all-purpose flour, more as needed
1 1/2 ts kosher salt
1/2 ts sugar
6 oz cold unsalted butter, large dice
h - For the chicken
3 1/2 lb whole chicken, giblets removed
Kosher salt and ground black pepper
2 Tb olive oil or butter
2 lg celery stalks, small diced
1 lg carrot, peeled and small diced
1 onion or 2 shallots, peeled and chopped
1 Tb chopped fresh rosemary, thyme or a combination
1 egg white

In a stand mixer fitted with the paddle attachment,
combine flour, salt, and sugar and mix to combine.
Add butter and mix until butter is evenly mixed
with flour. Add 1/2 c cold water and mix until
dough begins to come together in one lump. Turn
off mixer, remove paddle and attach dough hook.
Knead at low speed until a smooth mass forms,
about 2 min. Turn dough out onto a lightly floured
surface and knead by hand - push dough away from
you with the heel of your hand, fold it over
toward you, give it a quarter turn, then repeat
until dough feels elastic and moist. If dough
feels sticky, knead in flour as you go, 1 Tb at a
time. Wrap in plastic wrap and refrigerate at least
30 min or up to 2 days.

Cut off chicken wing tips and discard (or save for
stock). Pat bird dry and sprinkle inside and out
with salt and pepper. Refrigerate loosely covered
while you make the stuffing (or up to 2 days).

Heat oil or butter in a medium skillet over medium
heat. Add vegetables, herbs, and a pinch of salt
and cook, stirring, at a gentle sizzle until
vegetables are tender, about 8 min. Reduce heat as
necessary to prevent browning. Set aside to cool.

Heat oven to 400F.

Stuff chicken with the vegetables. To secure
stuffing and keep the bird in a compact shape,
cross legs at the "ankles" and tie with twine.

On a lightly floured surface, roll dough out into a
rough circle large enough to enclose the chicken.
Place stuffed chicken, breast side down, in the
center. Wrap dough up and completely around the
bird. Overlap the edges and pinch them closed to
make a seam. Turn wrapped bird over and place
seam-ide down on a baking sheet. Whisk egg white
with 1 Tb water and brush all over dough. Sprinkle
very lightly with salt. Bake until crust is golden
brown and meat is cooked through (165F; it is OK to
puncture the crust with the thermometer) - 1 to
1 1/2 hr depending on size. Let cool 1 to 2 hr
before serving. The meat will remain hot and the
juices will be absorbed into the meat and stuffing.

To serve, use your hands to break off the top of
the crust and place on the baking sheet. The breasts
will be on top: peel off skin, discard, and carve the
breast meat off the bone. Continue carving, without
turning bird over. The juices will soak into the
crust and pool on the baking sheet: this is exactly
what you want. Cut the twine and use a spoon to
remove stuffing and divide on serving plates. Add
chicken and pieces of crust to each plate. Tilt pan
and spoon up juices to pour over meat and vegetables.
Serve immediately.

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

Hi Michael,

If it's the job he wanted, then he was right to pursue it.

When my > ML> older

It was his father's cushion that allowed him to
pursue it: otherwise, I'd have said, dream all
you want, but you're not going to go far in
this profession.

How far did he go with it or don't you know?

They never did trust him with being a real cop, so

Never knew what he might have done in some instances?

he helps train rookies (which he probably is good at)

That's a talent in and of itself, to be able to teach well.

and SWAT teams (which I'm doubtful of). But no real
enforcement that I know of, which is a good thing.

SWAT teams have various components, not all "kick the door and rush in,
weapons drawn"; he probably had a role that fit him better.

Majoring in partying seems to be a valid
career path for some in these topsy-turvy
21st century times.

My brother went off to college in 1969. He went to a big state university--went from being a fish in a small pond to a smaller fish

in > a huge pond. This was also the time frame when 18 year olds were allowed > to buy alcohol so..................

I've seen little difference between 18 and 21.

It depends on the person--some are party animals at age 18 but by the
time they reach 21, are well settled and "grown up". Others never
outgrow the party animal phase; yet others never enter it.

Personally I'm most impressed by the European
systems, which traditionally left things in
parental hands. Presumably the families had a
better handle on the appropriate timing of
various aspects of social education.

In a lot of ways, we would do well to emulate it. Trouble is, these
days, that a lot of parents haven't matured into the responsible adult
they need to be to handle such a task.

Mannheim Steamroller to The Gettys--well, you get the range.

(G) > ML> We'll > have the file set for "shuffle" so don't know who
will follow > ML> what.

Funny - aside from "Hello Darkness My Old Friend" I
don't think there's a single track of any of those
artists I'd be interested in listening to. Tastes
differ widely.

Quite so--we found out about Mannheim Steamroller while we were in Germany; Brudda Iz in HI, Gettys when we moved here. Had grown up

with > S&G, inherited some of their CDs from (above) brother. We'e
also got a > lot of classical, Southern Gospel and misc. other CDs
that may get mixed > in from time to time.

I heard of Mannheim Steamroller only when a
cellist colleague of mine was outbid for by it
and chose to do that gig rather than ours.

You've probably heard them, but not known who they were, especially this
time of year. They've put out a number of Christmas recordings--a wide
range of traditional takes on old carols and new arraingements.

Those don't fit into the manly profession part!
Well, sausage, maybe.

It's grilling, isn't it? There was a restaurant (didn't last too

long)

Chicken doesn't count. Vegetables don't count.

They do in our house.

in Raleigh for a while that did all of their cooking/grilling on a

dozen > or so of the Green Egg type cookers. We never went there but
the concept > was rather interesting.

No wonder you never went there - you and Steve
probably could turn out as good a product at a
fraction of the price.

Most likely so, especially since we got our (similar, differnet maker)
grill at probably a better price. It was reduced because it was a
seasonal clearance, then more taken off because it was a floor model and
had a few minor defects.

To use someting like McDs as your standard for good

taste--bleurgh! > ML> More room for improvement, for the few

who > ML> > ML> eventually take the opportunity,

Hopefully so.

One can hope for others to widen their
horizons, but "you can't make him drink."

Very true, I've seen that quite ofen.

Contrarily, sometimes you find people who
take opportunities that didn't seem to even
be there and manage to do very well.

Some do, given the opportunity.

I could make one that I liked, but none of
the standard recipes hold any appeal - not
enough Maillard and generally too starchy.

We did try, and liked, the one in the Israeli cook book but

there's > ML> > always room for experimenting with others.

I might be interested if one lost the beans
and lost the potatoes and lost the barley.

IOW, fuggedaboudit? (G)

In spades.

OTOH, we will, most likely, do it some time this winter.

I'd rather we didn't keep this up doggedly
and will duck out now.

Arf wienersehn,

Very good. I was beginning to have a rough
time of it.

(end of thread)

Roast chicken in a butter crust
categories: celebrity, poultry, main
servings: 4

A good one for this time of year.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Nothing is ever lost. It's just where it doesn't belong.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)