Text 6693, 83 rader
Skriven 2008-05-08 15:11:37 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: BULK PURCHASES  80508
=============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

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

Such sophistication!  We have been forced to revert to using smoke
signals, since someone ate the pigeons.
 
 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. 
 JW> If the freight costs weren't so high I'd swap you half my Thai
 JW> Jasmine for 10 kg Iranian Basmati. I like both kinds depending on
 JW> the type of dish I'm preparing (I'm not as Asian as you are.)

I have heard that the Iranian Basmati is the best, although the most
commonly sold Basmati here is from Pakistan.  It comes in neat cloth
bags with zippers.  Quite useful containers.
 
 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
 JW> Nope. I applied marinades, spice rubs and brines and then
 JW> refrigerated everything. I cooked things two batches at a time over
 JW> the course of three days, mostly by roasting which requires only a
 JW> minute or two at the beginning and end. I then froze half breasts
 JW> and pair of thighs etc. It wasn't all that much work at all.

And does that freeze-thaw-cook-freeze-thaw-heatandeat result in any
loss of quality or flavour of the meat?

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

The good Hari Krishnas would be upset, although I do the same sometimes.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chat Masala
 Categories: Sauces, Indian, Fruits, Chilies
      Yield: 1 Batch
 
      2 tb Cumin seeds
  1 1/2 ts Fennel seeds
      1 tb Garam masala
      1 tb Mango powder
      1 tb Black salt
      1 ts Cayenne pepper
      1 pn Asafetida powder
    1/4 ts Ground ginger
 
  Asafetida, mango powder, and black salt distinguish the chat masala
  from other masalas, giving the blend a sourness that makes it a
  welcome accompaniment to fresh fruit and other snacks. ('Chat' refers
  to various snacks and to the North Indian cafes that serve them.)
  Fresh fruit often is sprinkled with lime juice and chat masala. Black
  salt (which is actually reddish gray), available at Indian food
  stores, has a distinctive flavor that's quite different from sea salt
  or table salt. The garam masala is the wild card in this recipe;
  either one of the (Tamil Nadu Curry Powder or Punjabi-Style Garam
  Masala) masalas may be used.
  
  DIRECTIONS: Toast and grind cumin and fennel seeds and combine with
  remaining ingredients.
  
  Source: Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
  * (by Yamuna Devi) Published in: The Herb Companion - February/March
  1993 * Typed for you by Karen Mintzias
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)