Text 37222, 102 rader
Skriven 2010-04-29 08:17:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av NANCY BACKUS
Ärende: Chicago Stockyards
==========================
-=> NANCY BACKUS wrote to JANIS KRACHT <=-

 JK> It's the reason my daughter stopped eating meat.  Now though, her
 JK> family eats grass fed animals like beef and lamb.. she still won't.  I
 JK> remember the day it started after she read a book describing the
 JK> horrors of some methods of killing livestock.

 NB> Can't think of the name of the novel I read years ago which graphically
 NB> portrayed the stockyards in Chicago (I think it was) and the inhumane
 NB> conditions under which the immigrant workers had to work therein...  As
 NB> I recall, it was instrumental in getting some changes to conditions
 NB> there...  Pretty bad, but it didn't put me off meat... just made me
 NB> more conscious of what conditions might be like for some of the
 NB> processing... (I'll probably think of the name of the book in the
 NB> middle of the night... some night, anyway... [g])

"The Jungle" by Upton Sinclair ... sort of an early "Kitchen Confidential"
(Anthony Bourdain).

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Kaeng Paa Kai (Jungle Curry w/Chicken)
 Categories: Poultry, Curry, Chilies, Vegetables
      Yield: 4 servings

MMMMM-----------------------CURRY PASTE-----------------------------
      2 tb Takrai (lemon grass);
           - bruised, thin sliced
      3 tb Shallots; coarse chopped
      2 tb Kratiem (garlic); chopped
    1/4 c  Kachai (lesser ginger);
           - peeled, chopped
      8    Prik chee fa daegn haeng
           - (dried red Thai; crushed
           - jalapenos)
      1 ts Green peppercorns
      1 ts Kapi(fermented shrimp paste)
        ds Fish sauce

MMMMM---------------------------CURRY-------------------------------
      4 c  Chicken; in 1" pieces
    1/4 c  Nam pla (fish sauce)
      3 c  Chicken stock or water
    1/2 c  Makhua pro (Thai eggplant)
    1/4 c  Prik che fa (Thai jalapenos)
           - julienned
    1/2 c  Bai maenglak (kaffir lime
           - leaves); shredded or
           - chopped 
      1 ts Lime zest
      4    Coconuts; shells reserved
 
  Recipe By: Colonel I.F.K. Philpott

  For the curry: First prepare the curry paste by grinding the
  ingredients to a fine paste in a mortar and pestle or food
  processor.

  Pierce the coconuts and drain the juice into a pitcher. Then
  using a machete chop off the top of each coconut, just above
  the mid-point, to leave four serving bowls.

  Using a spoon scoop out the coconut 'meat' in leaf shaped
  pieces with a spoon (or use a melon baller). Add about half
  a cup of coconut to the juice for every two cups of juice,
  and refrigerate. Reserve half a cup of coconut meat, and
  reserve the rest to make coconut milk for other recipes.

  Heat a wok or large sauté pan over medium high heat, and
  then add a little oil and stir fry the curry paste until
  aromatic. add the chicken, and stir fry briefly and then add
  the remaining ingredients, except the lime leaves and the
  chicken stock, and stir fry until the chicken begins to
  change colour. Add the stock, and cover, simmering until the
  chicken and the eggplant is cooked through. 

  Now serve the curry in the four large coconut shell bowls,
  garnished with the lime leaves, and accompanied by rice in
  the tops of the coconut shells, bring the chilled coconut
  nectar to the table as a refreshing cool drink, and don't
  forget the usual condiments (nam pla prik (chilies in fish
  sauce), dried ground chilies, and sugar).
 
  Colonel Ian F. Khuntilanont-Philpott, Systems Engineering,
  Vongchavalitkul University, Korat 30000, Thailand
 
  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 

 

... The only good is knowledge and the only evil is ignorance. - Socrates
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