Text 28864, 142 rader
Skriven 2012-08-28 15:12:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: MAC & CHEEZOID 20828
============================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 DD> have a clear memory of 35c hamburg I was married - so I would have been
 DD> in my late 20s - say, less than 45 years ago. The pricing was 3 pounds
 DD> of ground beef for U$1 (33c/lb).
 GJ> I mis-understood; I thought you meant "a" hamburger, not hamburger
 GJ> meat, aka sausage meat or similar, although the same price could still
 GJ> have applied.  (Vainly trying to imagine a youthful D D...)

 DD> Oh, I remember 8c hamburgers. When McDonald's first came to town their
 DD> hamburger sandwiches were but eight pence each - cheeseburgers a dime
 DD> (10c). 25c hamburgers were common at sit-down cafes and diners in that
 DD> era. 

Wow!  When I was young, hamburgers hadn't been invented, at least in
Australia.  The nearest we had to it was a steak sandwich, or a double
cut ham and cheese roll.  I probably didn't see and eat a real live
hamburger until the 1970s, at a McD in the part of Manila inhabited by
Americans, and I didn't like it, as it had the texture of cardboard.

 DD> Here are the conventions I use in my recipes:
 DD> ---SNIPPETY---
 
 DD> Our "yellow" onions often have white appearing flesh. Sometimes it has
 DD> a yellowish tint ranging to a deeper yellow. These onions range from
 DD> sweet to fairly "bitey".

We do get some variation in ours, particularly on the crying effect.
 
 GJ> As we don't have your sweet Vidalia onions, we use the red (or
 GJ> "Spanish") onions for salads.

 DD> You could grow a "Vidalia" style onion if you have low sulphur soil.
 DD> Texas 1085, Walla Walla (from up in Hap land), and Maui onions from
 DD> Hawaii are other sweet, mild cultivars in the Vidalia pattern. 

It could be something that the growers here could consider.
 
 GJ> A "cup" can be anything from 200 to 250 ml, depending on the country.

 DD> I use American cups with American capacities - 8 fl oz to the cup.

As I would expect you to do.  :)
 
 DD> Our measuring cups are of specific volume. Drinking cups, not so much.
 DD> I have one set of Pyrex measuring cups which are clear and have volume
 DD> measures printed on the sides - ounces/cups on one side, metric on the
 DD> other. You're on your own for parallax correction, though. I generally
 DD> use them only for liquid measures.
 
My measuring cups have the metric and unknown foreign ounces alongside
each other.  Both cups different, and both made in Australia. (sigh!)

 GJ> After checking through my dictionaries and recipe books, I find that
 GJ> the terms, pepper, chilli, chili, sili, chile, piment, chabai, are
 GJ> bandied about quite loosely, and used for anything from a capsicum to
 GJ> a habanera to a tiny black spice berry, but nowhere in these books
 GJ> have I seen "capsicum" mis-used.

 DD> Which is why I have been making an effort to standardise the
 DD> terminology. But, people will insist on using their favourites - and
 DD> damn the consequences.

Having been caught out by USAn "chilli powder", I now read recipes
carefully and adjust according to taste and experience.
 
 DD> Another of my pet peeves is recipe writers, who should know better,
 DD> calling for "stalks" of celery when the recipe obviously needs the
 DD> celery measured in "ribs" (the individual sticks separated from the
 DD> stalk). A stalk of celery is the whole megilla, leaves, heart, root cap
 DD> and all. It is one of the more common faux pas that I have to correct
 DD> when prepping recipes for Meal Muncher. Well, along with straightening
 DD> out the terminology and nomenclature of the capsicum family.

I will have to remember that when reading your recipes, as I have
always taken "stalks" to be the individual bits pulled off the whole
celery head.  In a similar vein, Kevin insists on changing "eggplant"
to "eggfruit", which he says is more accurate.  When discussing such
a vegetable with him I refer to it as an aubergine or brinjal.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Jeera Chicken
 Categories: Indian
      Yield: 2 servings
 
    300 g  Chicken breasts; bone/skin
      3 tb Butter ghee
      2 ts White cumin seeds
      1 ts Sesame seeds
      2 ts Ground cumin
      2    Garlic cloves; >4, chop
      1    Ginger, 5cm; chop
      1 ts HOME-MADE CURRY POWDER
      4 tb Dried onion flakes
      1 tb Capsicums- red; chop
      1    Chillies- red; >2, chop
      2    Tomatoes; >3, quartered
     25 g  Creamed coconut; chop
      1 tb Mango chutney; chop
      1 tb Brinjal pickle
      1 tb Cilantro; chopped
      2 ts GARAM MASALA
           -salt
           -; GARNISH
      2 ts White cumin seeds; roasted
 
  As far as I can ascertain this recipe developed amongst the Indo-Asian
  populations of Kenya and Uganda. You will encounter it at a few
  restaurants run by African Asians, but it is rare to find. Which is a
  pity. If you happen to adore the earthy, musky, savoury taste of jeera
  (cumin) you'll enjoy this recipe. It uses jeera in no less than three
  ways: whole fried seeds, ground fried cumin and roasted seeds for
  garnish.
  
  Cut the chicken breasts into generous bite-sized pieces.
  
  Heat the ghee in a wok or karahi. Stir-fry the seeds and ground cumin
  for 20 seconds. Add the garlic and ginger and continue stir frying
  for 30 seconds more. Add the curry powder and continue to  stir-fry
  for a further minute.
  
  Add the chicken pieces, onion flakes, pepper and chilli and stir-fry
  for 3-4 minutes, adding spoonfuls of water as needed.
  
  Lower the heat, add the tomatoes, creamed coconut, mango chutney and
  brinjal pickle, and cook for about 10 minutes, stirring occasionally
  and adding water as needed.
  
  Add the fresh coriander, garam masala and salt to taste. Garnish with
  the roasted cumin seeds.
  
  From: THE REAL FAST CURRY COOKBOOK By: PAT CHAPMAN ISBN: 1 84358 149 3
  Scanned by: KEVIN JCJD SYMONS, March 2007
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)