Text 15478, 97 rader
Skriven 2014-08-05 01:00:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: northern 745
====================
 ML> I met my friend Chris's grandfather lately, and he said he'd
 ML> been on every major road in Alaska.
 JW> I can almost make that claim for the NWT having travelled the length

I can safely say I've not had the hard-buttedness or the
means to do this for any state or country, so I will have
to content myself with the extremes.

 JW> The last time I was in Whitehorse
 JW> I just didn't have enough time to make the 2400 km round trip.

Pshaw. A small sacrifice for completeness' sake.

 JW> Texas redneck yahoos
 ML> Actually, my kindergarten mates were the offspring of Washington
 ML> bureaucrats
 JW> You did reside in Texas at some point in your life, didn't you?

Four years of high school.

 JW> Title: Taiwanese Three Cup Chicken (San Bei Ji)
 JW> 2    fresh Thai red chilies,
 JW> 2 c  fresh Thai basil leaves 

Interesting. I posted something along those lines not
too long ago, a recipe using regular chiles and regular
or Thai basil. Funny thing was on Taiwan I had only
regular basil. Maybe this recipe should be called
Thaiwanese.

=
 
 ML> Alert, on Ellesmere Island.
 JW> You can't go there; it's for military personnel and accredited guest
 JW> scientists only.
 JW> Not Eureka either. It's just a weather station, not a real
 JW> community.
 JW> You have to settle for Grise Fiord at 76ø 25' or 720 miles away. 

Ah, some more dreams dashed.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Jungle Curry (Kaeng Paa Moo)
 Categories: Thai, Pork
   Servings:  4

           Stephen Ceideburg
    1/2 lb Pork tenderloin, trimmed
      1 ts Vegetable oil
      1 tb Minced garlic (3 cloves)
      3 tb Jungle Curry Paste (recipe
           -follows)
      2 c  Defatted chicken stock
    1/2 lb Chinese eggplant, coarsely
           -chopped
    1/2 lb Long beans, trimmed, cut
           -into I inch pieces
      2 tb Fish sauce
    1/4 c  Thinly sliced fresh krachai
           -or:
      2 tb Loosely packed dried *
      2    Fresh kaffir lime leaves or:
      4    Dried **
    1/2 c  Chopped fresh basil

  * soaked in warm water for 15 minutes, drained and sliced (optional) **
  soaked in warm water for 20 minutes and drained, or I tsp. grated lime zest

  Unlike most other Thai curries, jungle Curry is made without coconut milk
  because coconuts don't grow in the jungles of northern Thailand. The curry
  paste is hot and full of flavor. Kaffir lime leaves give this curry its
  distinctive and enticing flavor, but if they are not available, you can
  substitute grated lime Zest.

  Cut pork in half lengthwise and cut into 1/4-inch-thick slices. Set aside.
  In a large, nonstick skillet or wok, heat oil over medium-high heat. Add
  garlic and stir-fry for 2 minutes, or until browned. Add curry paste and
  cook for 30 seconds, pressing it against the sides and bottom of the
  skillet or wok.  Add pork and stir-fry for 2 to 3 minutes, or until light
  brown.  Add stock and bring to a boil. Add eggplant, beans, fish sauce,
  krachai (if using) and lime leaves or zest, and cook for 5 to 6 minutes, or
  until the vegetables are tender. If using lime leaves, discard them. Remove
  from heat and stir in basil. Serve with sticky rice.

  Serves 4 as a main dish or 6 in combination with other dishes.

  113 CALORIES FOR EACH OF 6 SERVINGS: 11 G PROTEIN, 2 G FAT, 12 G
  CARBOHYDRATE; 588 MG SODIUM; 27 MG CHOLESTEROL.

  From "Eating Well", Jan/Feb, 1992.

MMMMM

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