Text 17317, 64 rader
Skriven 2007-06-28 09:34:50 av Glen Jamieson
     Kommentar till en text av Mark Lewis
Ärende: BIRD NEST 707 70628
===========================
 -=> Quoting Mark Lewis to Glen Jamieson <=-

 GJ> I can understand why men's coats, shirts, etc button the way they
 GJ> do, so that a sword worn on the left hip can be readily accessed
 GJ> quickly, but I can't work out why the ladies' shirts should be the
 GJ> other way. 

 ML> because their maids helped them to dress and putting the buttons like
 ML> that made it easier for the maids to button them...

Something which didn't occur to me.  As you and Ruth Haf have both said
so, it _must_ be the correct explanation!  Thanks.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Ceylonese Chicken Curry
 Categories: Main dish, Chicken
      Yield: 8 Servings
 
      2 lg Onions
      1    Piece ginger root, peeled,
           -chopped (2")
      2    Garlic cloves, peeled
      2 tb Water
      5 tb Corn oil
      3 tb Curry Powder
  1 1/2 lb Boneless chicken breasts,
           -skinned
  1 1/2 tb All-purpose flour
  1 1/2 c  Chicken stock
      2    Celery stalks, sliced
      1    Bell pepper, seeded, diced
    1/2 ts Cumin seeds
      3 oz Button mushrooms (opt)
    3/4 oz Creamed coconut (opt)
      2    Tomatoes, peeled, seeded,
           -sliced
           Toasted shredded coconut
           Fresh chervil sprigs (opt)
 
  Cut 1 onion in fourths. In a blender or food processor, process onion,
  ginger and garlic until very finely chopped. Heat 3 tablespoons of
  oil in a saucepan. Add onion mixture and Curry Powder and fry 2
  minutes, stirring constantly. Cut chicken in bite-size cubes and add
  to onion mixture. Fry until chicken is seared. Stir in flour and cook
  1 minute. Stir in stock and bring to a boil. Cover and simmer gently
  15 minutes.
  
  Meanwhile, peel remaining onion and separate in rings. Heat remaining
  oil in a skillet. Add celery, onion rings, bell pepper, cumin seeds
  and mushrooms, if desired, and fry gently 4 minutes. Add vegetable
  mixture to chicken mixture and cook 15 minutes. Stir in creamed
  coconut. Add tomatoes and heat through. Garnish with shredded coconut
  and chervil sprigs, if desired, and serve hot.
  
  From: Michael Orchekowski
 
MMMMM
 

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