Text 11418, 102 rader
Skriven 2008-07-31 04:40:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: various 689
===================
 GJ> I'm looking forward to reading your review of how that compares with
 GJ> other chicken chains.  In my limited experience of them (3) I found
 GJ> quite a wide variation in quality, which apparently resulted from the
 GJ> operators. The best was in Auckland, with Indians running it.

I'll look forward to doing a comparative study of chicken chains
or even of Nando'ses.

 GJ> The potato chips (ffries) I liked best were nicely cooked, with crisp
 GJ> outside and soft inside, and dusted with a Nando's chili powder.

I don't generally favor ffries. Too starchy I guess, though I
enjoy thin pasta, platanos, and other equally carbohydrate-ridden
things.

 ML> Where the aitch are you, anyway?
 ML> Title: Portugal: Fish Stew (Caldeirada De Peixe)
 GJ> Not there yet.  I have just arrived back in wintry Adelaide, after
 GJ> thawing out for a couple of weeks in Darwin.  I am booked to leave
 GJ> here on 15th September, travelling via Singapore to the Iberian
 GJ> peninsular. 

Should meet up with you in some exotic location one of
these years.

 -=> Quoting Michael Loo to Dave Sacerdote <=-
 DS> "Okay. You like tail, too?" she asked. When I said yes, I wanted
 DS> the tail too she gave me a big smile. "I give you extra tail, we
 DS> have some from other duck."
 ML> Why do they bother cutting off the tail?
 GJ> I could never find out why, but some Asian cultures (at least in the
 GJ> Philippines) have an aversion to the tails of ducks and fowls, and
 GJ> usually remove them before cooking.

Certainly the Chinese cultures, with which I am most familiar,
are perfectly comfortable with fowl tails. Perhaps we're smart
enough to cut out the scent glands?

 As it is known that many "maputi"
 GJ> (whities) like them, one restaurant in the tourist area of Manila had
 GJ> a speciality of a half dozen or so tails, served on a sizzling hot cast
 GJ> iron plate, with the fat oozing out. Utterly delicious, and probably
 GJ> highly cholesterol-inducing.  While I ate them, my in-laws preferred
 GJ> to look elsewhere.

Hereabouts the maputi don't generally eat them.

 GJ> BTW, today was the coldest day in Adelaide for 25 years, with the
 GJ> minimum down to 0.8C (33.4F).

Quite a shock, I should say. What should happen were there to
be a real freeze? Some years ago I was in France trying to get
to Italy, and there was the worst snowstorm in living memory.
People just couldn't understand how to deal with snow and ice,
and at one point there was a report of 15,000 motor vehicles
off the road on one particular highway. Another component of
the problem was that one of the regions, I forget which,
probably the Auvergne, but anyhow one I was supposed to go
through, had one, count 'em, snowplow. Is there a snowplow
in SA?

YOGURT WITH PLANTAIN AND MANGO
cat: Indian, side
serves: 4

1 md yellow plantain, peeled, in 3/4" dice
1 1/2 c plain yogurt
1/2 ts salt
1 Tb oil
1 ts yellow split peas (chana dal)
1 ts whole brown mustard seeds
2 hot dried red chiles, halved
15 fresh curry leaves or basil leaves
1 md shallot, slivered
3 sl fresh, peeled ginger, shredded
1 c mango, in 3/4" dice

Simmer plantain in salted water until tender,
10-15 min. Drain, and set aside.

Beat yogurt with fork until smooth and creamy.
Slowly add 1 c water and the salt. Stir to mix,
and set aside.

Heat oil in deep pot. Put in the split peas. Stir
until peas just start to turn reddish. Add mustard
seeds. As soon as seeds begin to pop, a matter of
seconds, add chiles. Stir once and add curry leaves.
Stir again, and then add shallot and ginger. Reduce
heat to med-low. Stir and fry shallot and ginger
until golden, about 2 min. Add this to the yogurt,
and stir to combine. Add diced plantain and mango.
Stir to mix. Serve at room temperature or cold
with steamed basmati rice. As you are eating,
discard curry leaves as you come across them.

Adapted from "Madhur Jaffrey's World Vegetarian"
Posted to NCE 30 Jul 98

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