Text 31319, 107 rader
Skriven 2012-03-19 14:45:00 av Glen Jamieson (9187.cooking)
     Kommentar till en text av Dave Drum
Ärende: POSSESIVES  20319
=========================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 ML> I'm not a biscuit person at all, but I find that Popeyes's (?)
 
 DD> Popeyes' is the correct form for a possessive ... says the English
 DD> major.   Bv/=
 
 GJ> Wouldn't the correct form be "Popeye's" if you are referring to
 GJ> something possessed by the sailor-man?  If you are referring to a
 GJ> business owned by him, it would be called, "Popeye's", regardless of
 GJ> how it may be mis-spelled by a commercial organisation.  Following on
 GJ> from that, the correct spelling of something owned by that business
 GJ> would be "Popeye's'", would it not?

 DD> The business is/was *not* owned by Popeye the Sailor Man. Nor was the
 DD> character ever affiliated with the chicken/seafood/Cajun food
 DD> fast-food chain. The name of the business is Popeyes Louisiana Kitchen
 DD> (no apostrophe). Thus the correct possessive is Popeyes'.

So if it has no affiliation of any kind with Olive Oyl's boyfriend,
where did the name come from?  Lord Monckton, the weird climate change
sceptic?  He is the only person I can think of who would fit that word
as a description.
 
 DD> I did say I was an "English major". Trained in the Midwest schools and
 DD> finished with the AP and New York Times style books for journalists
 DD> (but, not the Chicago Tribune style book).
 
 GJ> I was merely an "English private", trained in Orstraya, and not yet
 GJ> quite finished.

 DD> At opportunities like this a "No Comment" often may be the best
 DD> course. 

I appreciate your charming reserve.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: M'KULI - CHICKEN, PRESERVED LEMON & OLIVES
 Categories: Mains, Chicken, Moroccan, Africa-n
      Yield: 4 servings
 
      2 lg Onions; sliced
      4    Garlic cloves; chopped
      1    Ginger root, 5cm; julienned
      2 tb Olive oil
      1 ts Turmeric- ground
      1 ts Cumin- ground
  1 1/2 kg Chicken pieces
      1 ts Thyme leaves
      1 tb Flour- plain; OPT
      1 c  Water
      1    PRESERVED LEMONS;cut in 2mm
    1/2 c  Olives- Spanish black
           Salt
           Black pepper; ground fresh
      2 tb Parsley leaves; chopped
 
  On the west coast of Morocco, a decaying Portuguese fort gazes out at
  the Atlantic like a forlorn sentinel. The town of Essaouira grew
  around & gradually transformed the relics of an empire into a
  sanctuary for local artists.
  
  The air is filled with the scent of freshly turned wood mixed with
  the sea spray that drifts over the fortress wall. I spent many hours
  here, sipping mint tea with the artists, admiring the quality of
  their work and sharing the enthusiasm with which they embrace life.
  It was just a stone's throwaway from my favourite street-side cafe,
  Mama's.
  
  They told me Jimmy Hendrix had eaten here. They swore Bob Dylan had
  shared their hookah pipe and Cat Stevens did a jig on the table. (As
  it turns out, every cafe in town has been blessed by one patron saint
  of sixties psychedelia). While I strummed a beaten-up Spanish guitar,
  Mama - one hundred or so kilograms of pure black African mischief -
  did the dance of m'kuli to rid the world (or at least hordes of
  locals) of famine.
  
  In a heavy-based frying pan, gently saute the onions, garlic and
  ginger in olive oil until the onions are translucent. Stir in the
  turmeric and cumin and fry until fragrant. Add the chicken pieces,
  turning frequently to coat with the spices. When lightly browned, add
  the thyme. If a thick sauce is desired, sprinkle over the flour and
  continue to stir for a few minutes while the flour cooks and blends
  with the spices.
  
  Pour in enough water to cover, add the preseNed lemon and the olives,
  and season with salt and pepper. Lower the heat to a gentle simmer
  and cover with a lid. Cook for 25-30 minutes or until the chicken is
  tender. Garnish with chopped parsley and serve with plain white rice
  or couscous.
  
  NOTE: keep the chicken pieces on the bone; they add flavour to the
  stock and thicken the sauce with the release of gelatin. Moroccans
  wouldn't dare dispense with the lip-smacking, slurping ecstasy of
  sucking the meat from the bone.
  
  From: STREET FOOD FROM AROUND THE WORLD By: JAMES MAYSON ISBN: 0 7318
  0589 5 Scanned by: KEVIN JCJD SYMONS, JUNE 2008
 
MMMMM

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