Text 20245, 97 rader
Skriven 2009-01-30 20:52:04 av Michael Loo (1:18/200.0)
  Kommentar till text 20175 av Hap Newsom (1:124/311)
Ärende: piggy things 148
========================
 -> French is a silly language, mostly.
 HN> C'est la vie!

Bien sur.

 -> I had natto and konbu on spaghetti once: it wasn't
 -> tasty until bacon was added.
 HN> EVERYTHING is better with bacon added
 HN> EVEN chocolate truffles!!

Apparently. And they look so good on the Website.

 HN> Oh sure!! Nancy gets 3.5 lb's of pork
 HN> and I get chicken and modeling clay!!!
 HN> Foul! er FOWL!! 

OK.

 -> salt - the latter a factor largely of how much pig the
 -> seller thinks it's likely to sell, as the slower the
 -> sales, the more the need for preservation. The bellies
 -> are hung up in the stalls at room temp or warmer. 
 HN> Do they take them down and add salt
 HN> later in the day if they don't sell fast?

Good question, though I doubt it, as that would mess with
the taste. More likely they sell them to restaurants at
a cut rate, either that or take them home.

 ->  HN> getting into your system...the little buggers!
 -> I was thinking mostly of trichina worms and the like,
 -> but I guess there are other, more clever kinds as well.
 HN> Not always more clever....but certainly more determined!

But no nematodes in this pork!

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

      Title: Chicken Korma
 Categories: Indian, Chicken
   Servings:  4

    1/2 c  Blanched almonds
    1/2 c  Poppy seeds
    1/2 c  Fresh coconut meat
      4 md Onions, roughly chopped
      1    Inch piece of fresh ginger,
           -peeled and roughly chopped
      2    Garlic cloves
      3 tb Butter, melted
  2 1/2 lb Chicken, skinned and cut
           -into 8 pieces
      4 tb Coarsely chopped coriander
           -leaves
      1 tb Chopped fresh mint leaves or
           -2 tsp dried mint
      2 tb Ground coriander
    1/2 ts Chili powder
      1 ts Salt
      3 tb Lemon juice
    1/2 c  Plain yogurt
      3 c  Water

  Dry-roast the almonds and the poppy seeds in a frying pan or under the
  broiler until the nuts are pale golden, then transfer to a food processor.

  Grate the coconut into the processor, then blend to a paste.  Remove and
  set aside.

  Place the onions, ginger and garlic in the processor and blend to a paste.
  Heat the butter in a large, heavy saucepan, add the onion paste and fry
  until golden, stirring frequently.  Add the chicken and fry to a golden
  color or until all the moisture in the pan has evaporated.

  Meanwhile, blend the coriander leaves and mint to a smooth paste.  Add all
  the spices, the salt and the lemon juice and blend together.  Add this
  mixture to the chicken in the pan and fry, stirring frequently, for about
  10 minutes so that the chicken is well coated with the spices.  Add the
  coconut mixture and stir in well.

  Add the yogurt a little at a time to the chicken, stirring continuously to
  blend it into the mixture.  Continue stirring for 3 - 5 minutes and fry
  until the butter begins to separate.

  Pour in just enough water to cover the chicken, cover the pan, reduce the
  heat and allow to cook for another 20 - 30 minutes or until the chicken is
  really tender.  Transfer to a warmed serving dish and serve hot.

  Posted by Linda Davis

MMMMM

Yes, can be made with pork in a pinch.
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