Text 24029, 88 rader
Skriven 2012-04-25 13:32:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: KOSHER  20425
=====================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 DD> Absolution is a function of priests. Rabbi means "teacher". If you eat
 DD> treyf groceries that's between you and your deity.
 
 GJ> Good when you can by-pass the middle man and come to a personal
 GJ> agreement with Number One.  Thanks for that info, as I don't know any
 GJ> Jews around here.  Most of my locals are from the other side of the
 GJ> Wailing Wall.
 
 GJ>       Title: Chicken Arabian Style
 GJ>  Categories: Middle east, Curry, Chicken
 GJ>       Yield: 4 Servings
 
 GJ>       4 lg Chickenthigs
 DD> 
 DD> I am curious if chicken things is meant - or possibly chicken thighs. 
 
Perhaps the recipe was scanned with a scanner which was not good at
English.  A SWEASL  (Scanner with English as second language.)

 GJ>   mould. Bake in preheated oven at 175=F8C for 60 min. Non-Muslims can
 GJ>   add a glas (200 cc) of dry white wine after 50 min. To serve with
 GJ>   rice. M's note: Muslims can add a glass of dry white wine as well.
 GJ>   Source: unknown From: Michael Loo Date: 12-02-11

 DD> Only if the Mohammedan is a non-observant Islamist. My understanding
 DD> is that the stricture in the original rules laid by Mohamed was against
 DD> wine. Clerics, those meddlers in people's lives, extended that to mean
 DD> all alcohol without regard to the original wording. Priest classes, no
 DD> matter the sect, tend to be a joyless lot.

Although I don't read or understand Arabic, somewhere I got the idea
that the Prophet didn't object to wine as a drink, but he did say you
must not have so much that you get drunk.  Certainly the Malaysian
Muslims I have known are not averse to the occasional glass of wine.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Butter Shrimp - Malaysia
 Categories: Chinese
      Yield: 4 Servings
 
    3/4 lb Large raw shrimp
      2 ts Cornstarch
    1/2 ts Salt
      2 tb Unsweetened desiccated
           Coconut
      2 tb Cooking oil
      1 tb Butter
      1 tb Minced garlic
      1    Fresh red jalapeno chili,
           Seeded and minced1 fresh
           Green jalapeno chili, seeded
           And minced
      2    Green onions, minced
      1 tb Rice wine or dry sherry
      1 tb Soy sauce or 1/4 teaspoon
           Salt
    1/2 ts Sugar
 
  Getting Ready Shell and devein shrimp, leaving tails intact, then
  butterfly them. Place in a medium bowl with cornstarch and salt; stir
  to coat. Let stand for 10 minutes.
  
  Cooking Toast coconut in a wok over low heat, stirring frequently,
  until golden-brown, 4 to 5 minutes. Remove coconut from wok.
  
  Place wok over high heat until hot. Add 1-1/2 tablespoons oil,
  swirling to coat sides. Add shrimp; stir-fry for 2 minutes. Remove
  shrimp.
  
  Reduce heat to medium. Add remaining 1/2 tablespoon oil and butter to
  wok, swirling to coat sides. Add garlic and stir-fry for 1 minute.
  Add chilies and green onions; stir-fry for 2 minutes.
  
  Return shrimp to wok and add wine, soy sauce, sugar, and toasted
  coconut. Cook until heated through.
  
  From Martin Yan's Asia
 
MMMMM
 

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