Text 15199, 70 rader
Skriven 2011-09-02 23:49:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Bill Swisher
Ärende: Re: CHILE TERMINOLOGY 10
================================
 -=> On 09-01-11  21:16,  Bill Swisher <=-
 -=> spoke to Jim Weller about Re: CHILE TERMINOLOGY 108 <=-

 BS> Ahem...I once ordered a pizza, pretty standard request "I'd 
 BS> like a medium pizza,
 BS> sausage, mushrooms, and green peppers."  Took me damn near 
 BS> 5 minutes to explain
 BS> to the guy on the phone that the "green peppers" I wanted 
 BS> on the pizza were NOT
 BS> jalapenos.

Many years ago, in a Pizza Hut in Nashville Tenn, we order a pizza with
stuff, including green pepper.  What came out was loaded with jalapenos.
We were not amused.  I paid for the sodas and left.  IIRC, we ended up
at a KFC.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MADRAS MEAT CURRY
 Categories: Indian, Beef, Main dish
      Yield: 4 servings
 
  1 1/2 lb Beef round steak
      2 tb Vegetable oil
      1 lg Onion, finely sliced
      4    Whole cloves
      4    Green cardamom pods, bruised
      3    Green chilies, seeded,
           - finely chopped
      2    Dry red chilies, seeded,
           - crushed
      1    Fresh gingerroot
           - 1 inch, grated
      2    Cloves garlic, crushed
      2 ts Ground coriander
      2 ts Ground tumeric
    1/4 c  Water
    1/4 c  Tamarind nectar (note below)
           Salt to taste
           Lettuce leaves, to garnish.
 
  Cut beef into 1 inch cubes.
  Heat oil in a large heavy saucepan, add beef and cook until browned
  all over.  Remove with a slotted spoon and set aside.
  Add onion, cloves and cardamom to pan;  cook, stirring about 8
  minutes, until onion is soft and golden brown.
  Stir in chilies, gingerroot, garlic, coriander and turmeric; cook 2
  minutes.
  Return beef to pan, add water and cover.  Simmer 1 hour.
  Stir in tamarind nectar and salt; simmer another 20 to 30 minutes,
  until beef is tender.  Serve, garnished with lettuce leaves.
  
  Note:  Tamarind nectar:  Soak a walnut-sized piece of tamarind paste
  in 1 cup boiling water about 20 minutes, then squeeze in cheesecloth
  to extract liquid, discard pulp.  Store in refrigerator up to 1 week.
  Tamarind nectar is also available commercially.  Tamarind paste can
  be found in oriental grocery stores and some health food stores.
  
  From: The Book of Curries & Indian Foods. 1989.
 
MMMMM



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