Text 31478, 107 rader
Skriven 2012-11-29 23:21:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: mem'ry 640
==================
 ML> there's something about a rat, especially
 ML> after you've tasted the meat
 JW> I haven't, so my opinion is purely hypothetical.

In my experience it was not particularly pleasant,
as the dish was advertised as having pork in it, which
it might have. The minced meat didn't quite taste right,
but the clincher was the spinal evidence.

 ML> a cane rat or a field rat might be okay,
 ML> but the Rattus norvegicus that we get hanging around our
 ML> urban areas, yick.
 JW> When people mention Norwegians I automatically think of the
 JW> Black Plague.

Of course. That's what history books do to you.

 ML> Nothing tastes like chicken, even chicken.
 JW> Real chickens do (thinking about the free range/Heritage turkey/
 JW> chicken thread).
 ML> Well, maybe rabbit.
 JW> Rabbit tastes like turkey.

Not really. I prefer turkey, dark meat at least, by a wide margin.
White meat rabbit might well be likened to white meat turkey, but
so might lizard, cat, or any number of other things.

 JW> Title: Boozy Bunny
 JW> 1 cn Cream Of celery,
 JW> -Chicken or mushroom soup
 JW> 3/4 c  Sherry

The problem with this recipe is not the soup component but
rather that the sherry isn't cooked down. There was a place
I went to in college where once I had a boeuf bourguignonne
that had raw wine in it. I can still taste that. Nasty stuff.

 -=> Jim Weller said to Dave Drum <=-

 DD> And here in the U.S. the seasonal re-introduction of the McRib
 DD> is a big deal.
 JW> Which I never understood. I had one once the first time around; that
 JW> was enough.

I had one once and then some years later a fake one
(vegetarian, an experiment with Dave the Sac); I really
didn't recognize a difference, but of course any spongy
substance in ersatz smoky sauce will not be memorable.
In fact all I recall of both experiences is that the
salty sauce created a strange moisture sucking effect
that distressed the tongue. I seem also to recall that
Dave preferred the real fake rib, but that he has a
softish spot for them.

MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05

      Title: Goan-style Chicken with Roasted Coconut (Shakoothi
 Categories: Indian, Main dish, Ethnic
      Yield: 6 Servings

  2 1/4 tb Coriander seeds
  1 1/2 ts Whole black mustard seeds
      6 ea Hole cloves
    3/8 ts Ground nutmeg
      3 c  Grated fresh coconut
      9 ea Cloves garlic
  2 1/4 c  Water
      3 ea Medium onions, minced
  2 1/4 ts Salt
  2 1/4 ts Whole cumin
  1 1/2 ea One inch stick cinnamon
    3/8 ts Whole black peppercorns
  1 1/2 ea Whole dried hot red chili
  1 1/2 ea One in cube ginger chopped
    3/4 ea Fresh hot green chili
      6 tb Vegetable oil
  3 1/3 lb Chicken parts, skinned

  Put the coriander seeds,  cumin seeds,  mustard seeds, cinnamon,
  cloves, peppercorns,  nutmeg  and red chili in a small frying pan.
  Place over a medium  flame.   Now  quickly  'dry-roast'  the  spices,
  stirring them frequently until they emit a very pleasant  'roasted'
  aroma. Empty the spices  into  a  clean coffee grinder or spice
  grinder and grind until fine.  Put spiced in bowl. Put the coconut
  into the same frying pan and dry roast it over a  medium flame,
  stirring all the time. The coconut should pick up lots of brown
  flecks and also smell roasted. Put the coconut in the bowl with the
  other dry roasted spices. Put the garlic, ginger, and green chili
  into the container of an electric blender, along with some water.
  Blend until you have a paste. Heat the oil in a 10-12 inch frying pan
  or saute pan over a medium  high flame.   When hot put in the onions.
  Stir and fry them until they pick up  brown spots.   Now pour in the
  garlic-ginger mixture and stir  once. Turn  heat to medium. Put in
  the chicken pieces, salt,  as well as the spice coconut mixture in
  the bowl. Stir and fry the chicken  for  3-4 minutes or until it
  loses its pinkness and turn heat to low,  and cook for 25 to 30
  minutes or until chicken is tender. Stir a few times during this
  cooking period, making sure that you turn over each piece of chicken
  so that it gets evenly colored.

  Author unknown.  U/l to NCE by Burt Ford 11/98.

MMMMM

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