Text 6810, 86 rader
Skriven 2008-05-10 19:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Iranian rice
====================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> I have heard that the Iranian Basmati is the best, although the most
 GJ> commonly sold Basmati here is from Pakistan.  It comes in neat cloth
 GJ> bags with zippers.  Quite useful containers.

Even South Asians admit that Iranian basmati is the best. Iran
exports some of its finest basmati and then imports large amounts of
ordinary rice at a lower price.

I have only had it once. After the short lived Indian grocery shut
down a bunch of South Asian families (there are mainly Bangladeshis
and Sri Lankans here plus others who came here via Uganda, England
and Trinidad) made a collaborative effort to send a truck to Calgary
once every 3 months for a group purchase. They came back with, among
other things, super long Iranian basmati rice; the kernels were twice
as long as any other rice I've ever encountered and very fragrant. A
nice lady gave Roslind a kilo from her sack. That group disbanded
after a bit, Roslind's friend moved away and sadly we don't know the
name of the Calgary supplier.

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

Yes it does a bit, but it generally ends up in soups, stews, curries
and hashes where the texture isn't critical and there are lots of
seasonings. I just finished off the last bit of the last bird with
some turkey breast, ham and cheddar cheese club sandwiches with
spicy mayo, lettuce and those nice campari tomatoes.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shepherd's Chicken Chili Pie
 Categories: Chicken, Potatoes, Chilies, Pies
      Yield: 6 Servings
 
  1 1/2 lb Potatoes; peeled, chunked
      4    Chicken breasts skinned and
           -boned
     16 oz Canned whole tomatoes with
           -juice
      1 lg Onion; sliced
      3 cl Garlic; minced
      1 ts Olive oil 
  1 1/2 tb Chili powder 
    1/2 ts Oregano
      1 ts Cumin
      2 tb Water
      1 tb Tomato paste 
      1 ts Margarine
           Salt and freshly ground
           -black pepper
      1 tb Skim milk 
 
  Place potatoes in a saucepan with water to cover, bring to a boil,
  simmer f about 10-15 minutes, until tender. Steam chicken pieces
  in a vegetable steamer or on a steamer tray in a wok until cooked
  through, about 10 minutes. Drain tomatoes.  Reserve liquid.
  Preheat oven to 350 degrees. In a large skillet, saute onion and
  garlic in olive oil until soft. Mix in chili powder, oregano, and
  cumin. Add water, tomatoes paste, and tomatoes.  Cook until sauce
  is thick. If sauce becomes too thick, add a few tablespoons of the
  reserved tomato juice. Mix chicken cubes into sauce. Drain
  potatoes and whip them. Add margarine, salt, and pepper. Add skim
  milk and mix until potatoes are smooth. Add more milk if necessary
  Place chicken mixture in a shallow casserole. Spread potatoes on
  top. Bake for about 30 minutes.
  
  Source: Eater's Choice, A Food Lover's Guide to Lower Cholesterol
 
  From: Brenda

MMMMM


Cheers

YK Jim


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