Text 13951, 73 rader
Skriven 2007-04-11 23:32:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: I'm pissed!
=======================
 -=> On 04-11-07  07:43,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: I'm pissed! <=-

 DSh>   BTW, did you get the email I sent you?

 DSac> /looks in email

 DSac> Just found it (in my Spam folder!!)  Reply on the way a little later
 DSac> this morning, and I've set gmail to stop flagging your mail as spam
 DSac> (don't know how that happened, I must have clicked something.)

  Did not get a reply -- does your spam filter outgoing also?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SOUTH, GOANESE FIERY DUCK CURRY IN VINDALOO SAUCE (BATAKH
 Categories: Indian, Curry, Chicken, Poultry
      Yield: 4 servings
 
      6    Dried red chiles, stemmed
           -and broken
    1/2 c  Distilled white vinegar
      4    Garlic cloves, peeled
    1/2    Piece peeled fresh ginger
      2 ts Ground cumin
      2 ts Ground coriander
    1/2 ts Ground cinnamon
           A 4-pound duck, quartered
           -and skinned
      2 tb Mild vegetable oil
      1 ts Salt, or to taste
      1 c  Water
      2 ts Sugar
      2 tb Minced cilantro or @parsley
           --

MMMMM------------------------INSTRUCTIONS-----------------------------
 
  Goa has developed its own cuisine and vindaloo is one of its
  main creations. Two important features of vindaloo are the tech-
  nique of marinating meat in vinegar and the use of fiery spices.
  Although I have reduced the number of chiles, 4 more may be added
  if a hotter dish is desired. Cornish hens may be substituted for
  duck.
  Soak chiles in vinegar for 15 minutes. Add garlic and ginger
  and blend into a puree. Scrape mixture into a small bowl. Add
  cumin, coriander and cinnamon and mix thoroughly.  Coat duck
  pieces well with spice paste.  Cover and refrigerate for at least
  2 hours.
  Heat oil in a large Dutch oven over medium-high heat. Add
  duck pieces and brown on all sides. Add salt, water, sugar and
  any remaining spice puree. Bring to a boil. Cover and simmer,
  stirring occasionally, until duck is tender, about 1 hour. Skim
  off all fat. Transfer duck to a heated platter, pour sauce over,
  and garnish with minced cilantro.
  Serves 4 to 6.
  PER SERVING: 335 calories, 36 g protein, 3 g carbohydrate,
  19 g fat (7 g saturated), 135 mg cholesterol, 455 mg sodium, 0 g
  fiber.
  Laxmi Hiremath writing in the San Francisco Chronicle,
  6/24/93.
  
  Submitted By STEPHEN CEIDEBURG   MSG#: 3841
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:33:21, 11 Apr 2007
___ Blue Wave/DOS v2.30

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