Text 11457, 121 rader
Skriven 2007-02-07 01:01:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: New Mexico
======================
 -=> On 02-05-07  10:56,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about New Mexico <=-

 DS> might    never have been exposed to otherwise.  Some of those things
 DS> become
 DS>    fond memories -- even if never to be done again.  Other things
 DS> become    a staple part of our menus.


 RH> I presume durian is in the former category. I have never tried it but

   Mixed reaction to durian at the Shipp's house.   I did not object to
   the smell, and sort of liked the taste when first eaten.   I did not
   like the taste as much when it came back a second and third time
   though.   Gail definitely did not like the smell.   Her description
   is that it is a cross between overripe cantelope (she hates
   cantelope) and overripe baby diapers.   We did it for multiple years
   at echo picnics -- but after a while, it got sort of old hat and so
   we dropped it.

 RH> having read about it (mostly here), I know what it is. A couple of the
 RH> young officers in Steve's last unit were discussing it after a
 RH> meeting; I guess one of then had tried it on an Asian trip and the
 RH> other, tho had gone on a similar trip in the same time frame, hadn't
 RH> tried it.  At least I knew what they were talking about, thanks to the
 RH> folks here. 

   We could introduce you to one at the Korean market about five miles
   up the road:-}}


 RH> I'm still debating, what, other than rice, to bring to the picnic in
 RH> July. It'll be a bit too early for raw peanuts from this year's crop I

   Really?  When do peanuts come out?  I did not realize that they were
   so seasonal.   We talked about trying to do boiled peanuts last year,
   but somehow it slipped right by us all.

 RH> think.  At least I've got some time to think about it--maybe take some
 RH> of the rice cooked and make fried rice,if nothing else. (G)

  That same Korean market has all sorts of take away food in vats.
  None of it do we recognize, and if color is any judge (as it often is
  for Indian food), much of it is too hot for us -- but do not know.
  Maybe you could select some dishes there for the rest of us to try?

  Don't really need to do much -- there is going to be lots of food.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chelo Nachodo (Chicken and Chick-Pea Stew with Rice)
 Categories: Stews, Jewish, Afghan, Chicken
      Yield: 6 Servings
 
MMMMM----------------------------STEW---------------------------------
      5 c  -water
      4    Chicken legs AND
      4    Chicken thighs, loose skin
           -discarded
      1 c  Dried chick-peas, soaked in
           -water overnight & drained
      2 md (1 cup) onions, chopped
      1    Rib celery w/leaves, sliced
      1 lg Carrot, sliced diagonally
      1    (1/2 lb) zucchini, sliced
      1 ts Salt, or to taste
    1/4 ts Pepper
    1/4 ts Ground cuminseed
    1/4 c  Fresh coriander, chopped
    1/4 c  Fresh dill, chopped
    1/4 c  Lemon juice

MMMMM----------------------------RICE---------------------------------
      4 c  Water
      1 ts Salt
      2 c  Raw rice, well rinsed
    1/4 c  Corn oil
 
  CHELO NACHODO (Chicken & Chick-Pea Stew w/Rice)
  
  Here is a family-style dish to be served any time of year.  It is a
  substantial soup stew, well seasoned in Afghan style & combined w/a
  crispy-bottomed rice provides contrasting texture to stew.  The stew
  & rice are served separately.
  
  1.  To prepare stew:  Bring water to a boil, add chicken pieces, &
  remove foam as it cooks.  Add chick-peas, onions, celery, carrots,
  zucchini, salt, pepper, & cuminseed.  Cover pan & cook over moderate
  heat for 45 mins. Add coriander, dill, & lemon juice & simmer over
  low heat for 15 mins more. This is sufficient to tenderized chicken &
  ingrate all seasonings.
  
  2. To prepare rice: Bring 4 c water & salt to a boil in pan. Add rice
  & cook over moderate heat for 5 mins.  Drain rice in colander & rinse
  w/cold water.  Return rice to pan and pour oil over all. Cover pan &
  cook over low heat for 1/2 hr. No other water is added & rice cooks
  only moisture clings to it after rinsing. The rice will develop a
  crisp bottom layer.
  
  Serve rice & stew separately.  Each diner takes their own portion of
  rice & covers it w/as much stew as they wish. Serve warm.
  
  VARIATION: 2 lb of boneless beef chuck cut into 6 equal pieces may be
  used in place of chicken, but cooking will take longer.  Cook beef
  stew over moderate heat for 1 hour.  Add coriander, dill, & lemon
  juice, reduce heat to low, & simmer, covered, 1/2 hour more, or until
  beef is tender.
  
  Recipe:  "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
  in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992
  Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:42:04, 06 Feb 2006
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