Text 10587, 80 rader
Skriven 2014-03-05 19:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: flying saucer 277
=========================
-=> Quoting Michael Loo to All <=-

 ML> pretty fabled in these parts
 ML> offering about a hundred drafts

 ML> hot wings of the standard sort
 ML> quesadillas filled with excessively mild jacky cheese
 ML> chicken fingers of the ordinary sort with standard-
 ML> looking dipping sauces
 ML> cruditeish things

A fabled place with a 100 drafts should have way better food than
that!  

Here at home tonight I made very international pea soup with pork
broth and the usual suspects but also Punjabi green lentils, German
kohlrabi, Mexican chipotle and Newfoundland summer savory. It worked!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Behi Palov (Pilaf With Quinces) 
Categories: Uzbek, rice, beef, ribs, fruit
  Servings: 4

    150 ml clarified butter
    400 g  meat, cut in medium chunks
           (ribs will go fine)
      2 lg onions, cleaned and sliced
      4 lg carrots, peeled and cut in
           thin long strips or flaked
           (as I like)
      4    fresh and ripe, but not soft
           quinces
    2.5 c  basmati rice
      1 TB ground coriander
      1 ts black cumin seeds
           Salt to taste

Heat up butter, then put in meat, fry on a medium heat until
beautiful light brown color. Put in all of the flaked/cut in thin
strips carrot and onion. Set the fire on low. Put quinces at top of
vegetables and cover the lid. (it helps to soften the quinces, so
you won't hurt your hand while cutting them)

Let it cook for 20 min. Then open up the lid, take out quinces and
cut them in half or quarter, if they are big. Again put them back on
top of the vegetables and cover the lid. Let them cook for about an
hour.(Check up every 20 min,  slightly moving the bottom, sometimes,
if the carrot is not juicy and fresh enough, it tends to stick to
the bottom of the pan, in that case,add in some water-about half cup
and continue cooking)

After an hour, carefully take out quinces out of the pot. Add in
some salt, spices and finely mix everything. Put quinces back. Layer
the rice (finely washed for at least three times) on top of meat and
vegetables evenly, helping yourself with a spoon. Carefully add in
water to cover the rice for about an inch, set the fire on high and
let all the water completely evaporate. Check for saltiness. At the
end, carefully mix only the top of the rice with a spoon. Set the
fire on low (lowest you have), cover the lid and cook for about 15
min.

Open up the lid, again mix only the rice and put the lid back. Cook
for another 15 min or more until rice is finely cooked. When your
pilaf is done, take out quinces and all the meat chunks, finely mix
everything. Serve your pilaf and enjoy:) As always it goes good with
"Achchiq chuchuk" -salad with tomatoes and onions, yey!

  From: Malika Sharipova In The Art Of Uzbek Cuisine
 
MMMMM-------------------------------------------------

YK Jim


... I have all kinds of ideas. Some even make sense when I'm sober.

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