Text 18724, 81 rader
Skriven 2014-10-30 23:59:04 av Dale Shipp (1:261/1466.0)
  Kommentar till text 18703 av Michael Loo (1:123/140)
Ärende: Hospital food
=====================
 -=> On 10-30-14  08:08,  Michael Loo <=-
 -=> spoke to Ruth Haffly about icream etc. 167 <=-

 ML> Right now I'd be thankful for mall Chinese. Or the
 ML> fish cake that the hospital served me a few days
 ML> ago that I could smell coming down the hall.

Do you get any choice in your food?  At Howard County General, they have
a menu and one can order anything from the menu -- subject to doctor
restrictions.  My first day was clear liquid (which did include jelly
and a raspberry ice), then full liquid which added a few more things.
By the third day I could order anything.  That omelet really tasted
good.  The chicken breast not so good (M says, of course not).

Maybe this will liven up your taste bud imagination.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Vindaloo (Goan-style hot and sour pork)
 Categories: Indian, Ethnic, Spicy, Main dish
      Yield: 6 servings
 
      2 ts Whole cumin seeds
      1 ts Black pepper corns
      3    In stick cinnamon
      1 ts Fenugreek seeds
  1 1/2 ts Salt
      5 tb Vegetable oil
      2    Hot, dried red chilies
      1 ts Cardamom seeds
  1 1/2 ts Black mustard seeds
      5 tb White wine vinegar
      1 ts Brown sugar
      2    Medium onions cut into
           -rings
  1 1/3 c  Water
      1    One in cube ginger chopped
      1 tb Ground coriander seeds
      2 lb Pork cut into 1" cubes
      8    Cloves garlic peeled
    1/2 ts Turmeric
 
  Grind cumin seeds,  red chilies,  peppercorns, cardamom seeds,
  cinnamon, black  mustard  seeds and fenugreek seeds in a
  coffee-grinder  or  other spice grinder.   Put the ground spices in a
  bowl.  Add the vinegar, salt and sugar.  Mix and set aside. Heat the
  oil in a wide, heavy pot over a medium flame.   Put  in  the onions.
  Fry, stirring frequently, until the onions turn brown  and crisp.
  Remove the onions with a slotted spoon and put them  into  the
  container of an electric blender or food processor. (Turn  off  the
  heat.) Add 2-3 tablespoons of water to the blender and puree  the
  onions. Add this puree to the ground spices in the bowl. (This is the
  vindaloo paste. It may be made ahead of time and frozen.) Dry off the
  meat cubes with a paper towel and remove large  pieces  of fat, if
  any. Put  the ginger and garlic into the container of an electric
  blender  or food processor.  Add 2-3 tablespoons of water and blend
  until you have a smooth paste. Heat the oil remaining in the pot once
  again over a medium-high  flame. When hot, put in the pork cubes, a
  few at a time, and brown them lightly on all sides. Remove each batch
  with a slotted spoon and
  keep  in  a bowl. Do all the pork this way. Now put the ginger-garlic
  paste
  into the same pot. Turn down the heat to medium. Stir the paste for a
  few seconds.  Add the coriander and turmeric.  Stir for another few
  seconds. Add  the  meat,  any  juices that may have accumulated as
  well  as  the vindaloo paste and the water.  Bring to a boil.  Cover
  and simmer gently for  an  hour  or until port is tender.   Stir a
  few times  during  this cooking period.  Serve with rice.
  
  From: Carl Berger
  ~--
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:04:12, 31 Oct 2014
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)