Text 21525, 87 rader
Skriven 2007-10-19 14:30:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: portuwaiian 313
=======================
 -> There's always the offseason. Oh, yeah, that's the onseason
 -> for you.
 HN> I have only one season...the retirement season! (grin)

You have to be pretty darn talented to be both retired
and employee of the year at the same time!

 HN> so no squirrel brains for you eh? 

Do squirrels have brains?

 -=> Hap Newsom said to Ruth Haffly <=-

 -> Does Amanda eat any of her catch in her research work? (G) I tried
 -> making calamari a few times but appreciate having someone else do the
 -> work of cleaning the squid for me now.  We generally don't fry food at
 -> home; getting it from time to time when we're out is more the rule.  On
 -> this trip we had the fried flounder and squid fro one meal but had hush
 -> puppies with several meals.  I'd have a couple only, not that I couldn't
 -> eat more but I tried not to eat too much fried stuff.
 HN> Nope, the sea slug (philine orientalis) she's working with is NASTY
 HN> tasting and generates an acidic slime when agitated...not good eating
 HN> although Michael says' he'd like to give em a try!

I'd experiment with them, were they available. I don't see them
being any better than the apple snails Clean Dave and I were
messing with once, though. And I bet the slugs, if not very
carefully cleaned, would have a worse laxative effect than those
snails (which were horrendous that way).

 The crabs she's
 HN> working with are small as well, about the size of a silver dollar

Those are edible too, deep fried.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Chicken Kurma
 Categories: Indian, Chicken
   Servings:  6

           Stephen Ceideburg
      4    Cloves
      3    Cardamom pods
      1    Cinnamon stick
      1 tb Coriander seeds
      1 ts Cumin seeds
      1 ts Turmeric
      6    Cloves garlic
      1    Two-inch cube fresh ginger,
           -peeled
      2 c  Yogurt
           Salt to taste
  3 1/2 lb To 4 pound chicken *
      2 tb Poppy seeds
      2 tb Cashews
     10    Blanched almonds
      2 tb Unsweetened, shredded
           -coconut
      2 tb Ghee
      3 lg Onions, finely chopped
      4    Fresh green chiles, minced
      2 tb Chopped cilantro

  * skinned, boned and cut into about 2 inch pieces

  Grind cloves, cardamom, cinnamon, coriander and cumin seeds with turmeric
  until you have a powder. Chop garlic and ginger into a paste. Combine both
  mixtures with yogurt and salt. Add chicken to this mixture and marinate 2-3
  hours.

  Grind poppy seeds, cashews and almonds in a blender or spice mill until you
  have a powder. Combine with coconut and set aside. Heat ghee in a large
  skillet and cook onions until golden brown. Add poppy seed mixture and mix
  well.

  Put chicken and yogurt marinade into a heavy bottom pot. Add onion mixture,
  fresh chiles, half the cilantro and 1 1/2 cups water. Cook, uncovered,
  until chicken is tender and sauce thickens.

  Courtesy, Sue Sista of "Sue's India Cuisine", San Jose and Mountain View.
  From the San Jose Mercury News, 6/9/93.

MMMMM
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