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I want to lash out against the chicken breast-ification of restaurant food

Julia Child said Americans send all the good chicken parts to France, meaning the dark meat. We keep the chicken breast here to serve on top of crappy salads in crappy restaurants and are conditioned to teach our kids to like it from birth. I'm all for letting people eat the white meat if they want. I get to keep my cheap, delicious chicken thighs and legs all to myself!

Apr 07, 2009
janecooks in General Topics

Are Muir Glen tomatoes marketed virally?

I did a taste test of canned tomatoes with some friends over Christmas and the Italian brand was the best, followed closely by Muir. Since they are about a dollar less, I use them all the time. But this is America and all we know how to do is market ourselves, so what can I say?

Feb 22, 2009
janecooks in General Topics

Your REAL thoughts on super-processed, horribly delicious food...

I am deeply ashamed to admit that I cannot take a roadtrip without starting the day with a sausage biscuit from McDonalds. I follow that up with a mid morning snack of super salty beef jerky and spend the rest of the day cracking sunflower seeds with BBQ flavor. Don't even get me started on the Cheetoes......I eat chard for 4 days following each trip to cleanse my body of all the toxins.

Feb 17, 2009
janecooks in General Topics

Help! Killer Shrimp recipe

I spent the majority of my youth eating at Killer Shrimp and now teach cooking classes. How funny to see this post having just had a class where we recreated the soup. Here's my version:

2 1/2 pounds shrimp, shells on
2 tbs olive oil
1 large red onion (or 3 large shallots)
4 cloves garlic, minced
2 cups very dry white wine
3 bottles clam juice
2 cups water
1 can fire roasted tomatoes and broth
2-3 tablespoons fresh rosemary
Tony Chacherens Creole Seasoning to taste

1. Heat oil in soup pot. Add onions or shallots and saute 3-4 minutes until tender. Add tomatoes and rosemary. Add liquids and bring to boil.
2. Reduce heat and let simmer for 15-20 minutes. Add creole seasoning. Add shrimp and cook until just done, 2-4 minutes. Serve along side lots of french bread to soak up the juices.

Feb 17, 2009
janecooks in Home Cooking

What are you cooking for dinner tonight?

I'm always up for a good quick dinner since I get home at 5:30 and my family likes to eat at 6:15. Last night I made seared chicken thighs with chard and funky mushrooms. I cook the mushrooms (shitake, beech, enoki, cremini, whatever) with chicken stock, then keep cooking them until they start to brown in the pan. They get kind of crispy and they're a great meat substitute all on their own. If you don't want thighs, use a breast with the skin on bone in. Sear everything in the same pan (finish the chicken in a hot oven) and do the chard last so it soaks up all the salt and pepper and juice from the chicken. Quick, cheap and delicious.

Feb 17, 2009
janecooks in Home Cooking

Coconut Rice

I made coconut brown rice for my sister using the same recipe that called for jasmine. It needed to cook longer and I added more coconut milk to make up the difference in cooking times, but it came out delicious and chewy. We used the leftovers the next morning with some honey and fresh blueberries.

Feb 17, 2009
janecooks in Home Cooking