Text 15284, 76 rader
Skriven 2011-09-03 23:40:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Bill Swisher
Ärende: Re: CHILE TERMINOLOGY 10
================================
 -=> On 09-03-11  17:46,  Bill Swisher <=-
 -=> spoke to Dale Shipp about Re: CHILE TERMINOLOGY 10 <=-

 > 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.

 BS> They're everywhere!  Probably reproducing like rats.  
 BS> Idiocracy at it's finest.

I think that Jim Weller's post hit the mark on that even better than
mine!


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Saag
 Categories: Indian, Chicken
      Yield: 1 servings
 
      1 lg Onion
      2    Or 3 cubic inches ginger
           -root
      1    Cubic inch garlic
     20 oz Frozen spinach
      3    Or 4 boneless chicken
           -thighs
           -about a cup of half+half
           -spices: curry powder,
           -cumin, coriander, marjoram,
           -salt, pepper
 
  Use Pam to fry stuff (less fat than oil, tastes the same)
  
  Start the spinach boiling. Cut chicken into bitesize chunks and start
  frying
  them. Peel the onion, ginger root and garlic, and dice them. When
  chicken looks done, put it aside. When the spinach is ready, take it
  off the heat, drain it, and put it aside. Fry diced onions, ginger,
  and garlic (you may want to use a little chicken grease, it's yummy
  but fatty). As they fry, you
  can *liberally* season them with spices. I go light on salt but heavy
  on everything else. When onion is browned, pour in half+half. Stir it
  around to
  mix everything. I like to keep it on the heat, stirring, to reduce the
  half+half a bit. Then take it off the heat, and add spinach and
  chicken. Stir until half+half and spinach are well blended. Taste the
  result and see if it needs more spice.
  
  I have a theory (may not have any basis in reality) that spices don't
  like thermal cycling, so I do most of my seasoning after I take
  everything off the heat. I didn't include the part about making rice.
  I like to serve saag on basmati rice. It tastes great, and maintains
  the Indian motif.
  
  Trade-offs:
        Replace half+half with light cream ==> less fat
        Replace half+half with heavy cream ==> yummier, more fat
        Throw away chicken grease after frying chicken ==> less fat
        Replace frozen spinach with fresh spinach ==> yummier, more work
                (you need to wash fresh spinach in the sink)
  
  If anybody knows ways to further reduce fat content without greatly
  compromising flavor, I'd like to hear about them.
  
  From: Wware@world.Std.Com             Date: 04-20-94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:41:35, 03 Sep 2011
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