Text 20647, 145 rader
Skriven 2012-01-31 06:51:19 av Dave Drum (1:18/200.0)
  Kommentar till text 20622 av Ruth Haffly (1:396/45.28)
Ärende: Slang
=============
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Hi Dave,

 ML> I haven't heard it for some time. Up here they say "wicked
 ML> good," which means the same thing, which gives the equivalency
 ML> wicked = right, which doesn't make too much sense.

 RH> I've heard that but it doesn't pass the sense test if you were to take
 RH> "wicked" in the sense to mean bad. I'll continue to use the southern
 RH> descriptive.

 DD> In my lifetime synonyms (in slang of the time/region) for good have
 DD> included "bitchin", "bad", "rad", and "evil". Mostly without modifiers
 DD> like "right" or "wicked".

 RH> I've heard all but the last one. I'll continue to use the phrase I've
 RH> used before; it's inoffensive.

 DD>       Title: Evil Jungle Prince w/Chicken
 DD>  Categories: Oriental, Poultry, Chilies, Herbs
 DD>       Yield: 4 servings

 RH> Any idea of how it got a name like that? Are we going to go with a
 RH> groundho (or ground hog) theme on Thursday?)

I have no idea. I had thought I first saw it on a recipe from Colonel Ian F.
Khuntilanont-Philpott. But I have searched my archives on the Colonel and his
wife Muoi (who was actually the cook) and came up empty. Google is of little
help on a cursory search for "jungle prince colonel recipe"

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kaeng Paa Kai (Jungle Curry w/Chicken)
 Categories: Oriental, Chilies, Poultry, Herbs, Curry
      Yield: 4 Servings
 
MMMMM------------------------CURRY PASTE-----------------------------
      2 tb Takrai (lemon grass);
           - bruised, thin sliced
      3 tb Shallots; coarse chopped
      2 tb Kratiem (garlic); chopped
    1/4 c  Kachai (lesser ginger);
           - peeled, chopped
      8    Prik chee fa daegn haeng
           - (dried red Thai crushed
           - jalapenos)
      1 ts Green peppercorns
      1 ts Kapi (fermented shrimp
           - paste)
        ds Fish sauce

MMMMM---------------------------CURRY--------------------------------
      4 c  Chicken; in 1" pieces
    1/4 c  Nam pla (fish sauce)
      3 c  Chicken stock or water
    1/2 c  Makhua pro (Thai eggplant)
    1/4 c  Prik che fa (Thai jalapeños);
           - julienned
    1/2 c  Bai maenglak (kaffir lime
           - leaves); shredded
           +=OR=+
      1 ts Lime zest
 
  A recent trip to Bangkok resulted in our eating at a nice
  little restaurant in a back alley near the airport. This
  dish is quite common, but both my wife and I were taken by
  the presentation described here (the rest of the recipe is
  however my wife's).
  
  Of course before you rush out to try this, I have to say
  that you need a heavy, and very sharp knife - a machete or a
  survivalist's Bowie might be suitable - and a degree of
  skill in its use if you are not to have a messy accident -
  spilling the contents of the coconuts all over the kitchen
  may well be the least of your problems. So of course I point
  out that you can open the coconuts some other way, and serve
  the dish in more conventional tableware!
  
  Preparation:
  
  First prepare the curry paste by grinding the ingredients to
  a fine paste in a mortar and pestle or food processor.
  
  Pierce the coconuts and drain the juice into a pitcher. Then
  using a machete chop off the top of each coconut, just above
  the mid-point, to leave four serving bowls.
  
  Using a spoon scoop out the coconut 'meat' in leaf shaped
  pieces with a spoon (or use a melon baller). Add about half
  a cup of coconut to the juice for every two cups of juice,
  and refrigerate.
  
  Reserve half a cup of coconut meat, and reserve the rest to
  make coconut milk for other recipes.
  
  Heat a wok or large sauté pan over medium high heat, and
  then add a little oil and stir fry the curry paste until
  aromatic. add the chicken, and stir fry briefly and then add
  the remaining ingredients, except the lime leaves and the
  chicken stock, and stir fry until the chicken begins to
  change colour. Add the stock, and cover, simmering until the
  chicken and the eggplant is cooked through.
  
  Now serve the curry in the four large coconut shell bowls,
  garnished with the lime leaves, and accompanied by rice in
  the tops of the coconut shells, bring the chilled coconut
  nectar to the table as a refreshing cool drink, and don't
  forget the usual condiments (nam pla prik (chilies in fish
  sauce), dried ground chilies, and sugar).
  
  Colonel Ian F. Khuntilanont-Philpott; Systems Engineering,
  Vongchavalitkul University, Korat 30000, Thailand
  
  NOTES:
  
  Kachai is a relative of ginger, known as Lesser Ginger in
  some parts of the world (though I am reminded that in other
  places this appellation is used for galangal). For those of a
  botanical bent its Latin name is Kaempferia Panduratum.
  
  The prik chee fa are a mild chile, about 6 centimetres long
  and 1 cm thick. They are known as Thai jalapenos, and if
  unavailable the Mexican variety could be substituted. If
  dried red jalapeños are not available, de-seed, and devein
  fresh jalapenos, and use them instead.
  
  Makheua pro are a Thai variety of eggplant, about the size
  and shape of a green golf ball. If unavailable you can use
  normal aubergine, but will need to adjust the cooking time.
  
  Bai maenglak is a sweet Thai basil. If unavailable normal
  European basil may be used.
  
  Recipe By: Colonel I.F.K. Philpott
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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