The Master Chef is in...

"fRacK" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

What yall want ol' Fricasee to cook today

the skies the limit!

tell me what you're hungry for

I recently made a mexicanized Chicken Stroganoff
And since Stroganoff is a form of fricasse, how would you go about it ?
:-)

Be happy to share my first attempt after you answer
<The gauntlet has been thrown>

fRacK said:

What yall want ol' Fricasee to cook today

the skies the limit!

tell me what you're hungry for

World peace and an absence of mood swings, but I'll settle for tuna
salad.

And it's "sky's the limit."

modom

In article <[email hidden]>,

fRacK said:

What yall want ol' Fricasee to cook today

the skies the limit!

tell me what you're hungry for

Chicken!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Quoted message said:

I recently made a mexicanized Chicken Stroganoff
And since Stroganoff is a form of fricasse, how would you go about it ?
:-)

mexican stroganoff?

how about rabbit
the rabbit stock is reduced over med heat, add red wine
keep on reducing, a touch of basil...a twist of mary,
a little bit of saffron and cinnamon, heavy cream
(or not)...salt, capers...that's enough...
add a thimball full of white wine...
add secret ingredient

smell it getting hot, easy the large meaty rabbit flanks on to keep
them hot.
get the whole mix super hot then stop
serve at table side keep it simple
good with white or red wines

side dish : one scoop of skinned mash potatoes, pan flashed asparagus

to give the momentum another little pushy, chicken fry the legs and
thighs before dinner..these are a finger licking good suprise after the
main course has been consumed, you can drag them through the gravy,
make a little mess on the table

Quoted message said:

I recently made a mexicanized Chicken Stroganoff
And since Stroganoff is a form of fricasse, how would you go about it ?
:-)

mexican stroganoff?

how about rabbit
the rabbit stock is reduced over med heat, add red wine
keep on reducing, a touch of basil...a twist of mary,
a little bit of saffron and cinnamon, heavy cream
(or not)...salt, capers...that's enough...
add a thimball full of white wine...
add secret ingredient

smell it getting hot, easy the large meaty rabbit flanks on to keep
them hot.
get the whole mix super hot then stop
serve at table side keep it simple
good with white or red wines

side dish : one scoop of skinned mash potatoes, pan flashed asparagus

to give the momentum another little pushy, chicken fry the legs and
thighs before dinner..these are a finger licking good suprise after the
main course has been consumed, you can drag them through the gravy,
make a little mess on the table

"fRacK" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

5
how about rabbit
the rabbit stock is reduced over med heat, add red wine
keep on reducing, a touch of basil...a twist of mary,
a little bit of saffron and cinnamon, heavy cream
(or not)...salt, capers...that's enough...
add a thimball full of white wine...
add secret ingredient

smell it getting hot, easy the large meaty rabbit flanks on to keep
them hot.
get the whole mix super hot then stop
serve at table side keep it simple
good with white or red wines

side dish : one scoop of skinned mash potatoes, pan flashed asparagus

to give the momentum another little pushy, chicken fry the legs and
thighs before dinner..these are a finger licking good suprise after the
main course has been consumed, you can drag them through the gravy,
make a little mess on the table

Far simpler rabbit

In a pressure cooker, lay down a layer of prunes]
Then alternate rabbit and prunes till pot is full
Cover in red wine, (cheap but decent is OK)
Add bay leaves, black pepper and salt

Cook till done.
Thicken with sour cream (1+tbsp), flour(1 tsp) and milk
Serve over large flat egg noodles.
A nice fresh salad is good on the side.

"fRacK" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

What yall want ol' Fricasee to cook today

Cook off.

Quoted message said:

the skies the limit!

You lack imagination and your language skills suck.

Quoted message said:

tell me what you're hungry for

Your immediate and permanent cessation of respiration.

Shaun aRe

OmManiPadmeOmelet wrings chicken necks:

Quoted message said:

fRacK said:

tell me what you're hungry for

Chicken!

Don't you mean just the neck? hehe