Text 25671, 73 rader
Skriven 2012-06-02 23:10:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: fee fie faux food 74
================================
 -=> On 06-01-12  11:00,  Michael Loo <=-
 -=> spoke to Dale Shipp about fee fie faux food 746 <=-

 ML> To be fair to them, the rice at Popeye's is less dirty than it
 ML> used to be. I swear that it used to be a reasonable facsimile
 ML> of the real thing, but now it's like rice with hamburger and
 ML> bouillon in it, only not enough of either. The hot sauce that
 ML> you can get on the side improves things a bit.

IMO, it is just too soggy.  Don't know if that comes from over cooking
or from sitting in a covered steam tray for too long.

 ML> I've become less thrilled with Popeye's of late - the flavors
 ML> seem to have become more simplistic, and I have to load pepper
 ML> and hot pepper on, but there's no way of taking away salt.

We haven't noticed any change in the spicy chicken, and it is not at all
salty to us.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Dhall Cha (Beef & Lentil Curry)
 Categories: Main dish, Beef, Vegetable, Indian
      Yield: 4 Servings
 
    450 g  Beef, lean; 3 cm cubes
    120 g  Moong or Masoor dhall
      2    Red chillies
    300 ml Water
      1 md Onion; chopped finely
      1 md Garlic clove; chopped finely
      2    Cardamoms
      2    Cloves
      1    2.5 cm cinnamon stick
      1 tb Curry powder
      2 ts Tomato puree
     30 g  Ghee or other fat
      1 ts Thick tamarind pulp -=OR=-
      1 ts Vinegar
           Salt
 
  Pick over lentils, and wash. Put into a pan with the dried red
  chillies (you can take out the seeds for a milder curry) and the
  water. Bring to the boil and cook until the lentils are tender. Drain
  reserving lentils and cooking liquor.
    Melt ghee in a largeish pan. Add chopped onion and garlic, together
  with the whole spices (cardamoms, cloves and cinnamon). Fry,
  stirring, over high heat for 3 to 4 minutes. Add the curry powder,
  reduce heat to low, and continue cooking, stirring occasionally, for
  a further 5 mins or so. Make sure nothing attaches.
    Add the tomato puree, mix well, raise the heat and add the meat.
  Cook, stirring all the time for 4 minutes. Now add the lentil cooking
  water. Bring to the boil, reduce heat and simmer gently, stirring
  from time to time until the meat is nearly cooked (Edible but not
  completely tender - 2 hours or so for casserole beef). Add the par
  boiled dhall. Salt to taste and then add the tamarind pulp or vinegar
  (or lemon juice). With the pan covered, continue simmering until the
  meat is really tender and the lentils disintegrated.
  
  Recipe E P Veerasawmi "Indian Cooking" ISBN 583 19663 2
    MMed IMH c/o Le MarYol BBS Fido 2:324/151.4
  
  From: Ian Hoare                       Date: 04-25-96
  International Cooking
 
MMMMM


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