Text 1416, 94 rader
Skriven 2006-05-15 01:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Kosher for 673
======================
 RH> Gotta love freebies.  

Most of the time, though, the freebies come with a
data-mining cost, which is why I'm not so enthusiastic
about them any more. I didn't join a frequent-flyer
program until 1993, because I thought they represented
an impermissible invasion of privacy and that a rational
market would reject them anyway. I still do think that
they're a terrible invasion of privacy, but I do like
those upgrades.

 -> Ed's crab salad, which was good but not crabby enough. It was
 RH> I had surimi for dinner.  It wasn't anything enough, although heating
 RH> it in vodka sauce helped a bit.  

I presume you got it cheap or free?

 -> a goat cheese salad, both of which they said were superb, and
 -> a cheese plates, with unidentifiable cheeses. I took a taste
 RH> Technically, someone could have fussed that the cheeses weren't
 RH> Kosher, but at least they weren't Dave's favorite vegetable.

They're not ultra-irrational about it, just sorta to the
right of Conservative.

 ->   was enrobed in chocolate. But more important, the ice
 ->   cream perfectly replicated the flavor of St. Joseph's
 ->   children's aspirin (a universal favorite). Bravo stands at
 ->   the nexus of art and taste, exactly what we'd expect from
 ->   our flagship museum.
 RH> And they gave her points for it?  For tasting like baby aspirin?

Why do you think I quoted the review at all?

 -> There's a point where Rabbinic law is taken more seriously than
 -> Biblical law: after all, for the first, you have to answer to a
 -> guy who can fuss at you right away; for the second, the payback
 -> is a bit farther down the line.
 RH> That's one reason I've never had much patience with man-made religious
 RH> laws. If it's not in the Book, it's not in the rule book.

This isn't a fit topic for here, but suffice it to say
that I don't believe that seething a kid in its mother's
milk is an abomination, even though it is in your Book.

----- Now You're Cooking! v5.56 [Meal-Master Export Format]

      Title: Seekh Botee (Skewered Mutton Curry)
 Categories: indian, lamb/mutton, main dish
      Yield: 6 servings

      1 kg lamb or mutton
      1    thin slices of fresh young
      1    ginger
      3 tb ghee or oil
      1 lg onion, finely chopped
      3    cloves garlic, finely
      1    grated
      1 tb ground coriander
      2 ts ground cummin
    1/2 ts ground fennel
    1/2 ts ground turmeric
    1/2 ts ground black pepper
      2 ts salt
      1    ripe tomato, diced
      2    green chillies, sliced
    1/2 ts ground cinnamon
    1/2 ts ground cardamom
    1/4 ts ground cloves

Cut lamb into small cubes and thread on thin bamboo skewers cut in 10
cm (4 inch) lengths, alternating each piece of meat with a thin slice
of ginger. Cut the ginger from a slender root so the slices will not
be too big, or cut large slices in pieces. Heat ghee or oil and fry
onion over medium low heat until soft, stirring occasionally. Add
garlic, stir and fry until onion is golden brown. Add coriander,
cummin, fennel, turmeric and pepper and fry for 1 minute, then add
salt and tomato and stir for 3 minutes longer. Add chillies and
skewered meat and fry until meat is lightly browned. Turn heat low,
cover and cook until meat is tender. Liquid from the meat will
eventually be re-absorbed, leaving the gravy very thick. Stir
occasionally to prevent spices catching on the base of the pan. Ten
minutes before end of cooking time sprinkle cinnamon cardamom and
cloves over the curry. Stir well and leave on very low heat. Serve
hot with rice and accompaniments.

Recipe by Charmaine Solomon - "The complete Asian Cookbook"
MMed IMH  c/o Gohlam BBS Fido 2:320/116.14

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