Text 28488, 94 rader
Skriven 2012-08-19 22:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: en why why 143
======================
 RH> They had disposable Sox shakers too, which is all too appropriate this
 RH> year.

Someone sent me a cartoon of Valentine walking the plank
with a caption "Boston V Party." It's not that important
to me, the Sox are a dead team, and I'm going back to
the fallback position of rooting for the Rockies and Mets.
And, of course, for politeness' sake, the Mariners.

 ->  RH> Then you get folks like me who don't know who or what a Juan Trippe
 ->  RH> is.
 -> Every group should have a whippersnapper or two in it.
 RH> (looks around for whippersnappers)  I'm too freakin' old for that job
 RH> now. Do we have a better fit for the ingenue?

Sean, maybe.

 -> 2 oz rum
 -> 4 oz Fresca
 RH> Toss and get an ice water.  Sugar free drink plus rum sounds like a
 RH> waste of rum.

So would Squirt fix the recipe?

Saloona
cat: middle east, Ramadan, main, soup, stew
servings: 6

1 kg chicken in serving pieces
vegetables, chopped into small pieces
- courgettes, cauliflower, carrots, potatoes
basmati rice
4 diced onions
3 cloves garlic, crushed and ground
coriander powder
3 chopped tomatoes
1 sm packet tomato puree
3 chicken stock cubes
black pepper
turmeric
salt
ghee
6 c water

Saloona is a mildly spicy vegetable and meat broth
which can be eaten on its own or with rice.

1. Fill a cooking pot around half way with water
(appx. 6 c) and leave to boil.

2. Add the chicken to the water followed by pinches
of salt, black pepper, and turmeric and leave to
cook for 30 min.

3. In another pan, put in 3 Tb ghee and leave to melt.
Follow this by adding half the onions, crushed garlic,
chopped tomatoes, chopped vegetables, and tomato puree
and stir. Leave to cook for 15 min.

4. Add the mixture in the pan to the chicken broth in
the pot and follow this by adding two chicken stock
cubes. Leave to cook on a low flame for 10 min.

5. Then add the coriander to the mixture and allow to
cook on a low flame for another 10 min.

6. Now you have finished making the chicken saloona.
The whole process should take 45 to 50 min.

7. To make the rice, first put your desired amount of
rice into a cooking pot and fill the pot with water
so that the water just about covers the rice. (Do not
use too much rice because it will expand in the water.)
Leave the rice to soak for 30 min.

8. Drain the rice and re-put it into the cooking pot
with water so that again it just covers the rice,
and leave to cook until the water boils.

9. In another pan, add 2-3 Tb of ghee and allow to
melt. Add the remaining diced onions along with a pinch
of salt and stir until the onions are a golden color.

10. Transfer the onions to the rice in the pot. Add
the remaining chicken stock cube and stir into the
rice. Leave the rice to cook on a low flame for 10 min.
By then the water should have evaporated and the rice
be ready.

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