Text 16233, 67 rader
Skriven 2008-11-08 06:50:02 av Michael Loo (1:18/200.0)
  Kommentar till text 16205 av Ruth Haffly (1:396/45.28)
Ärende: mooo 192
================
 ML> Small pieces of steak? Non capisc'.
 RH> I'm talking about the little kebab size pieces. Given a choice of a
 RH> fair sized piece of meat for one or cutting it up to serve several, the
 RH> latter is where I would use pepper, onion, garlic and mushroom.  If I
 RH> were having the meat for me alone, just some seasoning is enough.

Ah. For me, also, just having the meat alone would be the
most likely course; kebabs are for echo picnics.

 ML> I've gone from abbatoirs to steak dinners, no problem. Perhaps
 ML> it is an advantage to have a short attention span!
 RH> ADD? (G)

If I were in elementary school today, I'd probably be
diagnosed as such. That said, in some endeavors some of
the characteristics have even proven to be beneficial,
not only tolerable. Though practicing, for example, can
be a trial, I was always a lightning-fast reader, at
least until the brain insult. But now I'm better at
practicing. You give a few, take a few.
 
 ML> Chicken liver for one
 RH> So how often do you make it?

Chicken liver isn't such a bargain as it once was,
so not that often these days. Usually, I just fry up
the liver and giblets that come in the paper packet
in a chicken; do it pretty much the same way but omit
the paprika.

Mandalay liver curry
cat: main
serves: 4

1 md hot chile; minced - serrano or jalapeno
2 md onions; chopped
1/2 head garlic; peeled
2 ts ginger; minced
1 ts turmeric
;water
3 Tb oil
1 lb chicken livers
1/4 ts cumin; ground
1/4 c cilantro; chopped
salt to taste

Make a paste of the first 5 ingredients, using a blender or
food processor or mortar and pestle. Add a little water if
the paste is too thick.

Heat oil in a large saucepan until very hot. Add the paste
and immediately reduce heat to low. Cook the paste, covered,
stirring often and adding water if it begins to stick or burn,
for 10-15 min or until the see byan stage ("the oil returns"
in some SE Asian tongue). The paste will be a deep red brown
when you toss the livers in. Stir-cook the livers briefly, then
cover and cook on low until they are done to taste (author says
20-30 min, I say 10 min). Add water as necessary to prevent
sticking or burning. Remove from heat, stir in remaining
ingredients, and serve with rice.

Richard Sterling, Dining with Headhunters

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