RE: Re: Nutrient COMBINATIONS

[Guest guest]

I haven't followed this whole thread but I looked at the recipe and the only

thing it had in common with my recipe for broccoli, tomato, and chicken is

the broccoli, tomato, and chicken.

I won't give you my whole recipe, since some of you might not like habanero

peppers on top of two whole jalapeno's :-). I guess you could say I like it

hot.

I slow cook the chicken in very dark home brew beer (you could substitute

Guinness stout). Even before cooking the chicken I marinate it in the beer

overnight (in the refrigerator). To help the marinade do it's work I throw

in several cloves of finely diced garlic, the two jalapenos, (plus some

really hot stuff). I also add a can of chopped tomato before I let it sit.

The acid from the tomato helps tenderize the chicken even more.

I cook it on the stove top the next day, over a very low heat. Probably some

6-7 hours (not a precision activity). In addition to broccoli, I throw in a

red onion, bell pepper, celery, and some carrots or sweet potato (I don't

make it the same every time). If it's too watery I add some brown rice or

corn starch. I guess this is similar to crock pot cooking but I've found my

crock pot doesn't get hot enough to cook the brown rice I throw in to soak

up extra liquid.

This is a variation on using marinade, where I cook and keep everything.

The chicken after several hours of cooking like this over a low heat is

usually so tender it just falls apart. I make about 6-7 servings, freeze in

one serving Pyrex bowls and microwave for future meals.

You may want to lighten up on all the hot peppers I use, but stick with

plenty of garlic and at maybe one little jalapeno.

JR

PS... here's a cooking trick for handling ultra hot peppers... the heat

comes from chemicals that are oil based... soap and water doesn't do a very

good job clearing them. I have found that rubbing in some canola or olive

oil before washing my hands makes a huge improvement. I guess it binds to

the hot stuff and makes it easier to wash off. Before I picked up that trick

my (left) hand would actually burn the next day while I was out jogging as

sweat from the exercise opened up my skin's pores. This was despite

scrubbing with soap and water multiple times.

bon appetite

-----Original Message-----

From: Rodney [mailto:perspect1111@...]

Sent: Thursday, July 22, 2004 7:16 PM

Subject: [ ] Re: Nutrient COMBINATIONS

Hi folks:

In reference to the below, here is a recipe that contains broccoli,

tomato and chicken. I haven't tried it so I cannot vouch for how it

tastes:

http://www.delmonte.com/recipes/recipe.asp?ID=4056

http://snipurl.com/7yfl

Rodney.

--- In , " Rodney " <perspect1111@y...>

wrote:

> > Hi folks:

> >

> > Gosh. This is interesting. It looks like some huge effects

> > here. But the article is a bit ambiguous in places.

> >

> http://www.nutraingredients-usa.com/news/news-NG.asp?id=53612

________________________________________________________

This email has been scanned by Internet Pathway's Email

Gateway scanning system for potentially harmful content,

such as viruses or spam. Nothing out of the ordinary was

detected in this email. For more information, call

601-776-3355 or email support@...

________________________________________________________

[Guest guest]

http://www.williamsbrewing.com/index.html

I first got exposed to real beer in Germany while in the army back in the

'70s. I have been home brewing for 20+ years and find it a most rewarding

hobby (try getting a buzz from collecting stamps or butterflies).

I would suggest checking out one of starter kits. There are several

newer mini kegging systems but I still just refill used beer bottles

(recycling with purpose :-). So you will need to accumulate approx 8 six

packs of non-screw top beer bottles. Brown glass is better because it blocks

the blue-green light that is bad for beer.

I also save the excess yeast, a byproduct of brewing, and use it in my

baking recipes. The hops residue in the yeast while giving it a slightly

bitter taste doesn't hurt it's use in my typical recipes that call for

yeast.

Enjoy... life is too short for lousy beer...

JR

-----Original Message-----

From: freebird5005 [mailto:freebird5005@...]

Sent: Friday, July 23, 2004 6:40 AM

Subject: [ ] Re: Nutrient COMBINATIONS

Hi everyone! New here, have been reading board for awhile, but 's

beer post has brought me out of hiding :B

,

I love a real DARK beer (for the taste and flavonoids), is home

brewing very difficult or expensive?

How would I get started?

TIA.

>

> > > Hi folks:

> > >

> > > Gosh. This is interesting. It looks like some huge effects

> > > here. But the article is a bit ambiguous in places.

> > >

>

> > http://www.nutraingredients-usa.com/news/news-NG.asp?id=53612

>

>

>

>

>

>

>

> ________________________________________________________

> This email has been scanned by Internet Pathway's Email

> Gateway scanning system for potentially harmful content,

> such as viruses or spam. Nothing out of the ordinary was

> detected in this email. For more information, call

> 601-776-3355 or email support@n...

> ________________________________________________________