Text 3361, 75 rader
Skriven 2006-07-15 10:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: FOOD 983
================
 ML>       Title: Thousand-Year-Old Eggs
 DS> How appropriate. [g]

Funny father story. So it's 10 minutes before I have to
run to catch the bus to the probate court and then the
airport, and my father gets all agitated, because he has
lost a pe-dan (many year old egg) in the fridge and wants
me to find it. I inquire as to why he needs me to find it
right away, and he says, oh, the garbage goes out tomorrow,
and I want to peel it and get all the smelly stuff (!) out
by then, so I say, why not ask me anytime in the last few
days, when I was doing other chores, such as getting plane
tickets and hotel reservations, fixing the wallpaper that
had peeled off from the bathroom wall, and so on, and he
shrugs and says, oh, what's another day or two? Luckily I
find the egg in about 4 seconds and make it to the bus
stop in plenty of time, but I'm not sure I can handle
this level of logic for a week in England ...

 DS> I haven't had to ditch many leftovers, what with the dog and the
 DS> chickens, and now with Lynn home for the summer even the leftovers
 DS> that would get taken to work for lunch, stay home for lunch.

Well, all I have is a few species of mold to feed ...

 -=> Dave Sacerdote said to Glen Jamieson <=-

 ->  DD> experience with pommy-granites has been heavily laced with seeds
 ->  DD> little in the way of pulp or liquid.
 -> I have separated the pulp/juice from the seeds by using a hand-cranked
 -> device designed for de-seeding tomatoes and similar.  It works, but is
 -> labour-intensive compared with supporting the Iranian economy.
 DS> Geez.  Haven't either of you guys ever heard of Grenadine?

Pomegranate syrup (aka molasses) isn't the same at all - it's a
somewhat caramelized brown liquid that comes I think from boiling
the fruit juice with sugar for a long time. Grenadine is red,
sweet, and quite monochromatic in flavor by comparison but could
be used as a substitute in a pinch.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Fesenjam (Pomegranate-Walnut Chicken)
 Categories: Ethnic, Poultry
      Yield: 1 servings

      4    Chicken breasts;boneless                 -pepper to taste
           -up to 6                                 -salt to taste, opt
      1    Onion;medium                        1 c  Chicken stock
           -finely diced                     1/4 c  Pomegranate molasses*
      1 ds Oil                               1/3 c  Walnuts;finely ground
      1    Lemon juice                              -up to 3/4 cup
           -2 T. or so)

  Saute the onion in the oil till transparent, then brown the chicken
  breasts.  Add lemon juice, pepper, (salt) and chicken stock.  Simmer 15
  minutes.  Add pomegranate molasses and walnuts.  Simmer another 45 minutes.
  Serve with or over rice.

  *Pomegranate molasses is available at any Middle Eastern food store. If you
  have difficulty finding it, you can substitute pomegranate juice or
  grenadine syrup.

  There is one Persian recipe I can remember off the top of my head.  I
  modified this recipe to reduce the fat content and use boneless chicken
  breast instead of a whole duck or cut up chicken.

  From: SHARON BOUCHARD

-----


___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Try Our Web Based QWK: DOCSPLACE.ORG (1:123/140)