Text 14062, 79 rader
Skriven 2011-07-29 23:08:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Store Brands
========================
 -=> On 07-29-11  07:29,  Dave Drum <=-
 -=> spoke to Dale Shipp about Store Brands <=-

 DS> We've tried various store brand items.  Have not found a store brand
 DS> cola that we like as much as Coke.  Ditto with cereals.  BUT, our
 DS> Safeway has store brand jellys and preserves that are better by far
 DS> than any brand name version we've tried (e.g. Kraft).

 DD> Better than Schmuckers or Knott's Berry Farm????

Haven't had either of those in years, but I'd say better or at least
just as good.  Come here sometime, and we'll arrange a taste test for
you to judge for yourself.

Years ago, Ian visited with us.  He brought some of his home made orange
marmalade.  We put it up beside Safeway brand orange marmalade and
neither one of us could see any substantial difference.  Both were made
from Seville oranges.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Meat Phall (The Hottest Curry of All)
 Categories: Main dish, Meat, Indian, Masochistic
      Yield: 4 Servings
 
  1 1/2 lb Meat or poultry
      1 lg Onion; finely chopped
      8    Garlic cloves; fine chopped
      1 oz Fresh Ginger; finely chopped
      3 tb Ghee or oil
     14 oz Tinned tomatoes
      1 tb Tomato ketchup
      1 tb Tomato puree
     12    Fresh or dried chillies **
           Salt

MMMMM---------------------------SPICES--------------------------------
      1 ts Cummin, ground
      1 ts Coriander, ground
      1 tb Ground chillies (cayenne)
      1 ts Dry fenugreek leaves (opt)
      1 ts Garam masala
 
  NB * These should be hot chillies. Habaneros or scotch bonnets for
  real chileheads. Ordinary mortals would use cayennes. Use any meat,
  cut into 1 inch pieces or poultry, skinned and cut into bite sized
  pieces.
  
  Cut up meat or poultry, and fry onion, garlic and ginger until
  golden, in half the ghee or oil. Mix the spices with a little water
  to make a paste. Add to the onion mixture and cook for 10 minutes,
  without burning. Add all the tomatoes (chopped tinned, puree and
  ketchup) and the chillies. Cook for a further 10 minutes (don't burn).
    Meanwhile fry the meat in the remaining ghee or oil in a separate
  pan, until sealed, 5-10 minutes. Combine all ingredients in a
  casserole or dutch oven, and cook in a preheated oven at 400F (200C
  Gas Mk 6) for 45-60 minutes. This curry can be left to marinate
  overnight, or it can be frozen.
  
  Note. This curry is an incendiary hot recipe for the fire eaters only
  ~ it must not be eaten by the unsuspecting. It is a very hot curry
  indeed, producing an attractive red sauce. Serve with plain rice and
  if you dare, chilli pickle and fresh chilli chutney.
  
  Recipe Pat Chapman, "Indian Restaurant Cookery"
    MMed IMH C/o Georges' Home BBS 2:323/4.4
  
  From: Ian Hoare                       Date: 02-11-97
  Fido-National Cooking Echo
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:14:03, 29 Jul 2011
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)