Text 33636, 64 rader
Skriven 2013-02-12 13:21:00 av Nancy Backus (63817.cooking)
  Kommentar till text 33604 av CAROL SHENKENBERGER (51176.cooks)
Ärende: Re: Chicken, potatoes and
=================================
-=> Quoting Carol Shenkenberger to Nancy Backus on 02-11-13  19:37 <=-

 NB>> So, would you have used the dates in the main dish, or served them
 NB>> alongside the yoghurt and cashews...?

 CS> The dates in the main there and the cashews as a side.

That's what I thought, when you said they'd be chopped up...  :)

 CS>> I froze some of that chicken and am making a meal tonight of some of
 CS>> it. 
 CS>> Loosely based on something of the taste of an indonesian influenced
 CS>> version of a new england recipe that i had in singapore in a little
 CS>> dive and now recreated here.  I think I got it right.  Shifted of
 CS>> course to a crockpot. 
 CS>> This made a thick and meaty sort of cassarole/stew that would do well
 CS>> as a filling to a bread bowl or as a filling to a baked potatoe or
 CS>> just as it is, in a bowl with a big hunk of fresh baked bread.
 NB>> Looks like it would be pretty good... :)

 CS> It was and is!  It's a fusion that may be common to OZ now that i
 CS> think of it where indonesian cookery meets english.

Makes a lot of sense... :)
 
 CS>> Other than the olives, tastes like what I had in Kowloon and listed
 CS>> there as  'American New England Chicken Stew' (snicker).  I seriously
 CS>> doubt any New England folks would recognize it but then again, if you
 CS>> swapped the rice for potatoes, maybe comes a bit closer?
 NB>> Well.... maybe...  the coconut cream and mildly hot pepper don't seem
 NB>> very American New England, either...  ;)

 CS> Nope, but a decent fusion sort of effect.

True.  I agree that New England folks would be hard-pressed to recognize
it, except possibly as an influence somewhere along the line... ;)

 CS> Don made one today that is a different sort of Hawaiian dish he ate
 CS> there at locals homes. MahiMahi in coconut milk over rice with a bit of
 CS> non-authentic fruit (blueberries we had on hand) and a lite hand with
 CS> some grated daikon (also non-authentic but considered normal past 100
 CS> years there now). 

What would be authentic fruit for Hawaii for the dish?

 NB>> Kimchee probably made it work... :)   With that sort of influence,
 NB>> no wonder you make such interesting combinations...  (G)

 CS> Yup!  Since Mom isnt a 'cook' (stil isnt BTW) I had to work it out
 CS> myself.  Grin, I've not done too bad.

No, I'd say you've done right well..  :)  I learned basic cookery from
both my parents... and was encouraged to cook as well.. I was given 3-4
cookbooks at an early age, by parents and grandparents, and Mommy had a
small shelf of cookbooks, including Joy of Cooking...  She doesn't cook
anymore, leaves that all to my sister that she essentially lives with...

ttyl         neb

... I no longer prepare food or drink with more than one ingredient.

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