Text 25456, 115 rader
Skriven 2009-06-28 11:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: tasty/strange 759
=========================
 NB> I know a few thoughtful, considerate smokers... but I know and have
 NB> seen many more that aren't, including some that profess to be
 NB> considerate of others, but then don't always walk the walk.

One early post regarding this (on this or maybe a parallel previous
thread) recounted how a person I liked a lot threw her ciggie out
on the pavement, still smoldering: I cited the persistence of
filter material thing, but it went right past.

 ML> sorts as well - some keep a rein on it, some let it rule
 ML> their lives, and this power that they give their addiction
 ML> causes behavior that inconveniences or belittles others.
 NB> True... and often is destructive to themselves as well.  Maybe
 NB> mindless is a better term than thoughtless...  The addiction changes
 NB> the way the mind would have controlled situations as well as creating
 NB> the urge.

I don't care if it's destructive to themselves. It's not my
job to change their own self-abuse; it is my job to minimize
their infliction of themselves on the rest of us.

 -=> Nancy Backus said to Dave Drum <=-

 NB> Which reminds me...  Recently I've been to a couple of local Thai
 NB> restaurants... had a dessert at each which was quite tasty.  The first
 NB> one I liked better than the second... Both were with sweet rice, but
 NB> the first used black/purple rice, and the second white.  It was topped
 NB> with a thin layer of egg custard.  Very nice.  :)

I went to a Thai place the other night and ordered that
very same thing. Turns out they were out of custard, so
they substituted fresh ripe mango, almost as good. The
best thing about the custard is that it's traditionally
made using coconut milk and not regular milk.

 -=> Nancy Backus said to Burton Ford <=-

 NB> Maybe they'll just grill us some great potatoes to eat at the picnic? 
 NB> Along with some food from the sea...  Oh, wait, we're gonna do all
 NB> that the day before... ;)

There is no grill at the picnic site, except for a 1-sandwich
George Foreman. I could I suppose borrow one from the downstairs
tenant or from Dave the Clean. But if I have anything to say
about it, there won't be any potatoes, either! Sweets maybe.

-+-

      Title: Lamb Colombo
 Categories: Lamb, Carribeano
      Yield: 6 servings

  1 1/2 lb Lean lamb (leg or shoulder)
      2 tb Canola or olive oil
           Salt and pepper
      1 md Onion(s), finely chopped
      6    Garlic clove(s), minced
      2 bn Chives or
      1 bn Scallions
           Finely chopped
      2 ts Ginger, minced
      3 tb Colombo Powder
           Or curry powder
      2 ts Fresh thyme
      5 c  (to 6 cups)
           Chicken or vegetable stock
      2 tb Tomato paste
      1 lb Potatoes
           Or boniatos
           (Caribbean sweet potatoes)
           Peeled, cut in 1" pieces
      1 lb Calabaza
           (West Indian pumpkin)
           Or butternut squash
           Peeled, cut in 1" pieces
      1 tb Lime juice
           Or to taste

  Trim the fat off the lamb and cut the meat into 1-inch cubes. Heat 1
  tbs oil in a large saute pan. Season the lamb with salt and pepper
  and brown it on all sides over high heat, working in several batches
  to keep from crowding the pan. Transfer the lamb to a platter with a
  slotted spoon.

  Pour off the fat. Heat the remaining 1 tbs oil in the pan. Add the
  onion, garlic, chives, and ginger and cook over medium heat until
  lightly browned, 4-6 min. Stir in the Colombo Powder and cook for 1
  min, or until fragrant.

  Return the lamb to the pan with the thyme, stock and tomato paste.
  Bring the mixture to a boil, reduce the heat, and gently simmer the
  lamb for 1 hour. Add the potatoes and calabaza and continue cooking
  for 30 min or until the lamb and vegetables are very tender. Add
  stock or water as needed to keep the stew moist.

  Can be prepared up to 48 hour ahead to this stage and reheated.

  Just before serving, stir in lime juice to taste. Correct the
  seasoning. Spoon the stew over a mound of rice or couscous. Garnish
  with chopped cilantro and serve.

  The Caribbean Pantry Cookbook
  by Steven Raichlen
  ISBN 1-885183-10-0

  NOTE: I hotted this up just a little with cayenne (2 tsp of Trappey's
        Hot Sauce) and two red chilli peppers which went in whole and were
        fished out before serving.

  Posted by Dave Drum, July 4 1996

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