Text 13383, 87 rader
Skriven 2007-03-23 23:46:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Birds in spring
===========================
 -=> On 03-23-07  10:20,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Birds in spring <=-

 DSh> large window.   There is a robin (or two) who have decided 
 DSh> that the window represents a rival to their territory.   
 DSh> They spend hours flying from a nearby limb to whack at 
 DSh> the window with their breast.  A few flutters, and back 
 DSh> to the branch.  

 DSac> Are you sure they're just not seeing the window and are trying to
 DSac> fly into what they see as an unobstructed interior area?

  Yes.   If you watched them for a few minutes, you would know.   Trying
  to fly into an unobstructed area would result in a swoop and bang of
  the head (sort of like the windex commercials on TV).   And it would
  not just be a robin that did it.   This robin is definitely attacking
  the window.   He sometimes sits on the ledge outside for a rest before
  doing another breast bump at what he sees as a rival in his own
  reflection.

  Did you get that picture I sent you?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Vindaloo (Goan-style hot and sour pork)
 Categories: Indian, Ethnic, Spicy, Main dish
      Yield: 6 servings
 
      2 ts Whole cumin seeds
      1 ts Black pepper corns
      3    In stick cinnamon
      1 ts Fenugreek seeds
  1 1/2 ts Salt
      5 tb Vegetable oil
      2    Hot, dried red chilies
      1 ts Cardamom seeds
  1 1/2 ts Black mustard seeds
      5 tb White wine vinegar
      1 ts Brown sugar
      2    Medium onions cut into
           -rings
  1 1/3 c  Water
      1    One in cube ginger chopped
      1 tb Ground coriander seeds
      2 lb Pork cut into 1" cubes
      8    Cloves garlic peeled
    1/2 ts Turmeric
 
  Grind cumin seeds,  red chilies,  peppercorns, cardamom seeds,
  cinnamon, black  mustard  seeds and fenugreek seeds in a
  coffee-grinder  or  other spice grinder.   Put the ground spices in a
  bowl.  Add the vinegar, salt and sugar.  Mix and set aside. Heat the
  oil in a wide, heavy pot over a medium flame.   Put  in  the onions.
  Fry, stirring frequently, until the onions turn brown  and crisp.
  Remove the onions with a slotted spoon and put them  into  the
  container of an electric blender or food processor. (Turn  off  the
  heat.) Add 2-3 tablespoons of water to the blender and puree  the
  onions. Add this puree to the ground spices in the bowl. (This is the
  vindaloo paste. It may be made ahead of time and frozen.) Dry off the
  meat cubes with a paper towel and remove large  pieces  of fat, if
  any. Put  the ginger and garlic into the container of an electric
  blender  or food processor.  Add 2-3 tablespoons of water and blend
  until you have a smooth paste. Heat the oil remaining in the pot once
  again over a medium-high  flame. When hot, put in the pork cubes, a
  few at a time, and brown them lightly on all sides. Remove each batch
  with a slotted spoon and
  keep  in  a bowl. Do all the pork this way. Now put the ginger-garlic
  paste
  into the same pot. Turn down the heat to medium. Stir the paste for a
  few seconds.  Add the coriander and turmeric.  Stir for another few
  seconds. Add  the  meat,  any  juices that may have accumulated as
  well  as  the vindaloo paste and the water.  Bring to a boil.  Cover
  and simmer gently for  an  hour  or until port is tender.   Stir a
  few times  during  this cooking period.  Serve with rice.
  
  From: Carl Berger
  ~--
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:50:28, 23 Mar 2007
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