Text 6623, 99 rader
Skriven 2008-05-06 23:59:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: BULK PURCHASES  80505
=================================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> there had been a run on the store by the
 JW> Asians and all that was left that day was a single 20 kg bag.

 GJ> Obviously the panic news of a world shortage of rice has already got
 GJ> to Yellowknife

Yeah, our Royal Mail dog sleds are pretty fast. And many of us have
those modern electric Babbage differential machines for interweb
transmission over the wire.

 GJ> and I had to make do with 2kg bags.  The Afghans and Iranians have
 GJ> plenty of rice, but it is the long grain Basmati, and I don't use much
 GJ> of that. 

If the freight costs weren't so high I'd swap you half my Thai
Jasmine for 10 kg Iranian Basmati. I like both kinds depending on
the type of dish I'm preparing (I'm not as Asian as you are.)
 
 GJ> turkeys

 JW> I thaw them, hack them up, flavour each portion a different way,
 JW> cook them and re-freeze over half.


 GJ> That would keep you quite busy, having to cook several serves, more or
 GJ> less at the same time

Nope. I applied marinades, spice rubs and brines and then
refrigerated everything. I cooked things two batches at a time over
the course of three days, mostly by roasting which requires only a
minute or two at the beginning and end. I then froze half breasts
and pair of thighs etc. It wasn't all that much work at all.

Tonight I had cubed breast meat dropped into a vegetarian Thai curry
at the last second so the cooked meat just barely warmed up.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Curried Vegetables and Chicken
 Categories: Low-cal, Chicken, Curry, Thai-style, Anchovies
      Yield: 4 servings
 
      3 tb Coarsely chopped peeled
           Gingerroot
      1 tb Chopped peeled fresh lemon
           Grass
      2 ts Anchovy paste
      1 ts Grated lime rind
      7    Peeled shallots
      5 lg Garlic cloves
      1 md Jalapeno pepper; seeded
  1 1/2 ts Vegetable oil
      2 c  Water
    3/4 lb Skinned boned chicken
           Breasts; diced
      2 c  Broccoli florets
      2 c  Chopped zucchini
      2 c  Diced tomato
      3 tb Fish sauce
      2 tb Rice vinegar
  1 1/2 ts Sugar
    1/4 ts Crushed red pepper
      2 c  Loosely packed torn fresh
           Spinach
      4 c  Hot cooked brown rice
      2 tb Chopped fresh cilantro
 
  Combine first 7 ingredients in food processor, and process 1
  minute or until finely chopped, scraping the sides of bowl once.
  
  Heat the oil in a large nonstick skillet over medium heat. Add the
  shallot mixture; cook 1 minute. Add water; bring to a boil over
  medium-high heat, and cook 8 minutes.
  
  Add chicken and next 7 ingredients; cook 5 minutes, stirring
  occasionally. Add the spinach, and cook 5 minutes, stirring
  occasionally. Yield: 4 servings (serving size: 1-1/2 cups chicken
  mixture and 1 cup rice).
  
  Serving Ideas : Serve over rice; sprinkle with fresh cilantro.
  
  NOTES: In Thailand, "curry" does not refer to curry powder but
  rather to a spicy blend of mostly fresh ingredients.
  
  Recipe By: Cooking Light, Jan/Feb 1994
 
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)