Text 26019, 62 rader
Skriven 2012-06-12 10:32:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: singapore nyc 784
=========================
 ML> It's a pretty consistent palatal society, despite that its
 ML> heritage is Malay, Indian, Arab, Chinese, Indonesian, and
 ML> English.
 NB> Are you saying that wherever you go you get a fusion of all the varied
 NB> heritages, or that whatever you get it's consistently edible?

Fusion is a new thing; it exists, but mostly there are pockets
of individual cuisines within larger collections of food
purveyors. The consistency lies in that the various peoples
eat of their neighbors' wares and have high standards for all
of them.

 NB> Something to keep in mind, should I ever be in the position to try...
 NB> ;) My inclination would probably have been to stay below $5, anyway.

I tend to do that; when I traveled with Benita, we ate more
often at the high end places - that was cheaper back then,
though, and I'm not sure I would be able to afford to do
such today.

 NB> I'm with you on that...  (are you writing from near NYC, by chance?  I
 NB> heard tell of that one recently elsewhere)

I was writing from $7 north of NYC.

------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Chicken Thighs Marengo
Categories: Low-cal Chicken
  Servings:  6

      6 x  Chicken Thighs(2 lb),skinned      1/2 t  Salt
    1/4 t  Pepper                              2 t  Olive oil
      1 c  Sliced fresh Mushrooms              4 x  Green onions, sliced
      1 x  Clove Garlic, minced              1/2 c  Dry White Wine (or Chablis)
    1/4 t  Dried whole Thyme                   2 x  Med tomatoes, cut in wedges
      1 T  Minced fresh parsley

   Trim excess fat from chicken. Rinse chicken with cold water, pat dry.
  Place in a shallow container. Sprinkle with salt and pepper.
   Coat a large skillet with cooking spray; add olive oil. Place over med-hi
  heat until hot. Add chicken to skillet; cook 2-3 minutes on each side
  until lightly browned. Remove chicken from skillet, and drain on paper
  towels.
   Wipe skillet dry with a paper towel. Recoat skillet with cooking spray;
  place over med-hi heat until hot. Add mushrooms and cook 2 minutes,
  stirring frequently. Remove mushrooms from skillet, and set aside.
   Recoat skillet with Pam. Place over med-hi heat until hot. Add green
  onions and garlic; saute 1 minute. Stir in wine and thyme. Add reserved
  chicken. Bring mixture to a boil. Cover; reduce heat, and simmer 25
  minutes. Add reserved mushrooms and tomato wedges; simmer 2 minutes or
  until thoroughly heated.
   Sprinkle with parsley, and serve immediately.
  PER SERVING: 175 calories, 18.6 g protein, 9.2 g fat, 3.9 g carbohydrates
  65 g cholesterol, 1.4 mg iron, 262 mg sodium, 20 mg calcium.

  Source unknown

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