Text 23377, 87 rader
Skriven 2015-01-27 06:12:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av mark lewis
Ärende: Beef Oddities
=====================
-=> mark lewis wrote to Dave Drum <=-

 DD> Izzat why she's your ex?

 ml> no... supposedly the grass was greener elsewhere but that
 ml> soon proved to be false, too...

From the way that is phrased I assume *she* was the one looking for a different
shade of chartreuse.
 
 DD> I've never understood people who can't stand the sight of pink in
 DD> meat - even if they aren't eating it themselves.

 ml> me either... a lot of people are squeamish about blood and
 ml> think that the juice is blood when it isn't... when we do
 ml> my pan-fried steaks* and let them rest, i've been known to
 ml> take the juices that come out on the plate and pour them
 ml> off into a glass for consumption later... sometimes that's
 ml> like a kind of au jous if i can stay out of it long enough
 ml> to accumulate enough for such ;)

The only time bloody meat squicks me out is when I hit it in chicken. Dunno why
- except that generally when I get a piece of chicken that is bloody down at
the bone it is also raw in that area, having been (usually) cooked from frozen
solid for not long enough. Pink chicken doesn't bother me. Or pink juices from
the thing. But raw is hard to chew and the flavours have not developed.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Green Chicken
 Categories: Poultry, Greens, Curry, Dairy, Chilies
      Yield: 5 Servings
 
      4    Chicken breasts; cubed
      2 c  Spinach; blanched, pureed
      2 md Onions; chopped fine
      8 cl Garlic; chopped fine
      3 ts Fennel seeds
      1 ts Salt; to taste
      1 ts Curry powder
      1 ts Black pepper
      1 ts Turmeric powder
      4 tb Fresh yogurt; well beaten
      2 ts Oil

MMMMM-------------------------GARNISHES------------------------------
           Tomatoes; in wedges
           Onions; in rings
           Ginger; in thin slivers
      2    Chilies; split, seeded
 
  Heat oil in a deep pan or skillet until hot but not
  smoking.
  
  Add fennel seeds, wait for a few seconds till they begin to
  splutter and add chopped onions and garlic.
  
  Saute till onion and garlic begin to turn light brown.
  
  Add salt, curry powder, black pepper powder and turmeric
  powder.
  
  Add cubed chicken breasts and saute for 5 minutes.
  
  Add 1 cup of water and cover the lid.
  
  Cook for 15 minutes till the chicken is tender.
  
  Open the lid and add pureed spinach and beaten yogurt.
  
  Cook for 7 minutes on high flame and add water if the
  gravy is too thick.
  
  Garnish with tomato wedges, onion rings, split green
  chillies and thin ginger slivers.
  
  From: http://www.food.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Sometimes I worry about being a success in a mediocre world - Lily Tomlin
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