Text 28800, 85 rader
Skriven 2009-09-15 06:27:00 av Dave Drum (1:124/311)
     Kommentar till en text av JIM WELLER
Ärende: McDucks Loses One
=========================
-=> JIM WELLER wrote to GLEN JAMIESON <=-

 GJ> Did the news about McDonald's defeat in Kuala Lumpur...
 GJ> McCurry's

 JW> Only from you. It wasn't big news over here.

All Things Considered on National Public Radio did a piece on that. Not the
commercial media, though.

http://www.npr.org/templates/story/story.php?storyId=112632315
http://www.npr.org/templates/story/story.php?storyId=112665066
http://www.npr.org/templates/story/story.php?storyId=103644112 
 
 JW> I trademarked "McHaggis" sometime ago, just in case. My price to
 JW> give it up will be half the estimated legal fees to beat me. You
 JW> should nail down "McFloater".

I dunno what the international rules are but for the US copied-rights need to
be renewed every 28 years. Of course if you haven't cleaned up on your
(C)"name" by then ....
 
 GJ> Now the McCurry's owners are
 GJ> thinking of introducing hamburgers to their range of dishes...

That's a mistake on several levels. 
 
 JW> McDonald's would probably win that one.

You betchum, Red Ryder

MMMMM----- Recipe via Meal-Master (tm) v8.06
  
       Title: Eggplant Curry
  Categories: Vegetables, Asian, Chilies, Curry
       Yield: 6 servings
  
       4 lg Eggplants; peeled, cubed
       2 ts Salt
       2 lg Onions; chopped
       2 cl Garlic; crushed
       4 tb Oil
       1 ts Cumin seeds; crushed
       1 ts Coriander
       3    Cardamom pods
       2 ts Ginger; grated
     1/2 ts Turmeric
       1 ts Salt
       2 ea Chilies; crushed
       3 lg Potatoes; chopped
       1 lg Tomato; peeled, chopped
       1 ts Tomato paste
  
  Sprinkle eggplant pieces with salt & set aside for 6 to 8 minutes.

  Meanwhile in a large skillet, saute onions & garlic in the oil until
  golden, stirring & ensuring that it's not scorching. Add all the
  spices & peppers & stir-fry a couple of minutes. Squeeze eggplant
  pieces to get rid of excess moisture. Dump the pieces into the pot.

  Stir until they become limp & slightly golden. Add more oil if
  necessary Add the potatoes & let them brown on all sides. When
  potatoes are somewhat tender, but still fork resistant, add tomatoes,
  paste & 1 1/2 c water. Stir, bring to a boil, reduce heat & simmer
  until vegetables are tender but not mushy. The sauce should be thick,
  like syrup. If too thin, simmer a little longer.

  Serve over rice.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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