Text 4302, 79 rader
Skriven 2008-03-24 20:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: WEATHER VS LOCATION 8
=================================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> Sounds about like the depths of Winter here, except that sometimes at
 GJ> night here it will drop to less than 10C.  That is when an extra body
 GJ> in the bed helps generate mutual warmth.  So remember to bring
 GJ> Roslind. 

Like she'd let me hang around with you without a chaperone!

 JW> Title: Chanfana Ou Lampantana
 JW> Categories: African, Portuguese, Lamb, Wine, Chilies
 JW> 3 kg Goat, cut into large pieces

 GJ> Looks good.  I wonder why it was categorised under lamb instead of
 GJ> goat?  I can change that.

I lumped together all the lamb, mutton, goat and kid recipes in my
own database. It works for me.

 GJ> I have recently noticed a grilled chicken chain operating in NZ and
 GJ> Australia - "Nando's Portugese Flame-grilled Chicken"....
 GJ> Definitely recommended.  I don't know where the chain originates from.
 GJ> Is it known in America?
                 
I had never heard of them but I found this:

http://en.wikipedia.org/wiki/Nando's

and this:

http://www.nandoscanada.com/

It's a South African based company and has franchises in several
countries including Canada! The closest one to me is Calgary, a city
I rarely visit. Too bad they don't have one in Edmonton; I'd like to
try it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken with Peri-Peri Sauce
 Categories: Portuguese, Chicken, Chilies, Low-fat
      Yield: 2 Servings
 
    1/4 c  Fresh lime juice
      2 tb Cider vinegar
    1/2 ts Paprika
    1/4 ts Angostura bitters
      1 ts Hot pepper sauce; to taste
      2    Cloves garlic
      1 lb Chicken breast
 
  Combine the lime juice, vinegar, paprika, bitters and hot pepper
  sauce in a glass baking dish. Wearing kitchen gloves, split the
  jalapeno pepper, remove seeds. Mash the peppers with the garlic
  into a smooth paste using a mortar or an electric spice grinder.
  Add the paste to the lime mixture in the baking dish and combine.
  Toss the chicken pieces and swish them in the marinade until they
  are completely coated. Cover and let marinate overnight in the
  refrigerator. Remove the chicken from the marinade and grill or
  broil until cooked through and burnished, about 20 minutes on each
  side. Baste frequently with the marinade. If the chicken looks
  like it is beginning to burn, move it farther away from the heat
  source. Serve hot with chilled orange sections and plenty of
  napkins.
  
  Source: Low-Fat Lifestyle
  www.wctravel.com/lowfat/recipes.txt
  formatted by Brenda Adams
 
MMMMM

Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)