Text 1338, 80 rader
Skriven 2010-09-10 00:28:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Frank N. Furter
===========================
 -=> On 09-09-10  05:37,  Dave Drum <=-
 -=> spoke to Manny Rothstein about Frank N. Furter <=-

 DD> I am not a huge fan of hot dogs as they have become. Mostly because
 DD> they are too bland and have so little flavour. Even if one is making a
 DD> chilli dog - the underlying tube steak *should* contribute something to
 DD> the experience beyond bulk.
       ......
 DD> Now, a nice plump knockwurst, kielbasa, Italian
 DD> sausage or bratwurst on a deli roll ... that's good eating.  Bv)=

How about Polish hot dog?  Or a half-smoke or red hot (I think those two
are the same)?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Coconut Soup
 Categories: Thai, Poultry, Soup, Kaz
      Yield: 4 servings
 
      1    Chicken breast
    420 ml Thick coconut milk
    280 ml Chicken stock
      6 sl Galangal
      2    Red chillies
      6    Black peppercorns
      4    Kaffir lime leaves
      1    Lemon grass stem
     60 ml Fish sauce
     60 ml Lime juice
 
  Recipe Information:
  
  Buying Guide:
  
  Galangal is available dried in jars from Sainsbury's supermarkets in
  the UK, or from Thai or Oriental food stores. Kaffir lime leaves are
  also available from Thai or Oriental food stores. Fresh root ginger
  can be used in place of galangal and strips of lime zest can be used
  in place of kaffir lime leaves. I've occasionally used lime juice as
  a replacement.
  
  Cook's Tip:
  
  Canned coconut milk separates into two layers: a thick top cream and a
  thin milk underneath. If stirred together these form thick coconut
  milk. Use whichever part the recipe requires; any excess can be
  frozen.
  
  Preparation Time: 10-15 minutes
  Cooking Time: 20 minutes
  
  Preparation:
  
  Skin and bone the chicken breast (cut when partially frozen; it makes
  it easier to cut thin slices)
  Seed the chillies and cut into strips
  Crush the black peppercorns
  Tear the kaffir lime leaves in half
  
  1. Cut the chicken into thin strips across the grain
  2. COmbine the coconut milk and chicken stock in a large saucepan and
  bring to the boil.
  3. Reduce the heat to a simmer and add the sliced chicken, galangal,
  chillies, peppercorns, lime leaves and lemon grass.
  4. Simmer gently for 15029 minutes, or until the chicken is cooked
  through and tender.
  5. Add the fish sauce and lime juice and serve.
  From: Kaz Langridge                   Date: 08-18
  Cooking Ä
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:06:36, 10 Sep 2010
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