Text 7612, 103 rader
Skriven 2006-11-17 00:10:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: TRANS-FATS
======================
 -=> On 11-16-06  09:30,  Dave Drum <=-
 -=> spoke to All about TRANS-FATS <=-

 DD> I note that the media are all a-flutter today with news of McD's
 DD> working  on a Trans-fat free French Fry grease.

 DD> I wonder if they forgot about LARD? Lard got no trans-fats. And we get
 DD> back to fries the way they are supposed to taste.

 DD> I am sure someone will say that lard ain't A: healthy (sure is
 DD> taaaasty,  though) or B: politically correct. But, hey! Mickey D's has
 DD> never been  health food. And Ronald has never attempted political
 DD> correctness. 

   But McD has been about money -- and lard is not acceptable to a
   certain percentage of their potential clients for religious reasons.
   Peanut oil is not acceptable to a smaller percentage for health
   reasons (allergies).

   TTTT, I haven't quite understood the trans-fat discussions.  I'm only
   now beginning to cope with the poly-unsaturated idea:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Harissa Sauce
 Categories: Mexican, Condiment, Ceideburg 2
      Yield: 1 servings
 
MMMMM-----------------------HARISSA SAUCE----------------------------
      4    Or 5 fresh hot red chiles,
           -or 10 dried red chiles
      3    Or 4 garlic cloves
           Salt
      3 c  Aromatic Broth
      2 tb Minced cilantro

MMMMM-----------------------AROMATIC BROTH----------------------------
  3 1/2    To 4 lbs chicken parts, fat
           -removed
           Turkey neck, giblets
           -(optional)
      2 tb Butter
      2    Onions chopped
      8 ct Pods, punctured
      3    2-inch cinnamon sticks
     10    To 15 peppercorns
      8    Cloves
  3 1/2 qt Water
      1 c  Chick-peas soaked
      4    Strips orange rind
    1/2 ts Saffron
      1 ts Turmeric
      1 ts Nutmeg
      2 tb Honey
      1 cc Fresh ginger, sliced
      6    Sprigs parsley
     10    To 15 sprigs cilantro
    1/2 lb Carrots, scraped, cut in
           -chunks
  1 1/2    Pumpkin, peeled, cut in
           -chunks
      2    Sweet red peppers, seeded,
           -quartered
           Chopped cilantro for garnish
 
  If using the dried chiles, soak them in a cup of hot water for 1
  hour, then drain.  Pound or mince the chiles, garlic and salt into a
  paste. Mix all or some of this paste, according to the degree of
  hotness desired, with the broth, and serve hot, garnished with the
  cilantro.
  
  Aromatic Broth:
  
  Put the chicken parts, turkey neck and giblets, butter, onions,
  cardamom, cinnamon sticks, peppercorns and cloves into a heavy pan.
  Cover and cook over medium-low heat for about 20 minutes, stirring
  occasionally.
  
  Before the mixture begins to brown, add the remaining ingredients
  (except chopped cilantro).  Cover and simmer for 1 hour, skimming off
  as much fat as possible.  Raise the heat to medium and let the broth
  cook, uncovered, for 1 hour.  The broth should reduce to about 7 cups
  during this time. Season with salt and remove from heat.
  
  Remove the pieces of chicken and discard.  Strain the broth through a
  large sieve set over a large bowl, pressing against the vegetables.
  Set aside 3 cups broth to make the harissa sauce.  Serve the
  remainder, piping hot, garnished with cilantro.
  
  Source unknown.
  
  Posted by Stephen Ceideberg; July 6 and 14 1992.
  ... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:26:00, 16 Nov 2006
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)