Text 24290, 112 rader
Skriven 2015-02-22 10:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: perceptions 252
=======================
 ML> They're both waving of something, but on the other hand 
 ML> much of medicine treads so close to shamanism anyhow.
 NB> Indeed.  :)

The paternalistic tradition of medicine seemed to me to
have to do with waving of virile parts as well, something
that clouds judgment and could be well done without.

 ML> "TRANSATLANTIC TRANSFER OF DIGITIZED ANTIGEN SIGNAL BY TELEPHONE LINK.
 ML> J. Aefssa, P. Jurgens, W. Hsueh and J. Benveniste. Digital Biology
 ML> Laboratory (DBL)
 NB> "Scientific" gibberish that sounds that maybe it's supposed to mean
 NB> something...  :)   More shamanistic than the shamans...  ;)

More sham than shamanistic. Do you see what this study
implies? That a bunch of ones and zeroes on paper affect
physical reality just by virtue of their being there. The
inevitable conclusion to be made is that "all is maya,"
which is possible but unlikely and pointless.

 ML> That's the point. You butter them up with attention
 ML> so you don't have to waste money renting a good chef.
 NB> So one distracts them so they won't diss the place...  I see...  ;)

Sure thing. Restaurants are not, to paraphrase Joseph
Jefferson, I think it was, aiming at diners' taste buds,
they're aiming at their hearts. In some rare cases as
mine the taste buds are the way to a man's heart, but
for most people it seems to be otherwise.

 NB> ... I have seen the evidence.  I want DIFFERENT evidence...

Yeah, that's the problem. I take it that wasn't some random
choice of tagline.

Chicken tagine with pumpkin, currants, and chickpeas
Categories: stews, Moroccanish, PacNW, main
Serves: 6

h - For the braised chicken
20 chicken legs (with thighs attached)
1/2 c olive oil
3 lg yellow onions, peeled and grated
3 lg yellow onions, peeled and sliced
4 ts chopped garlic
3 ts coriander seeds, toasted and ground
1/2 Tb cumin seeds, toasted and ground
1 ts ground black pepper
1/2 Tb sweet paprika
1 pn saffron
1 bn parsley, chopped
1 bn cilantro, chopped
2 qt water
salt and pepper to taste
h - For the couscous
2 qt dry couscous
2 qt hot chicken stock
1 cinnamon stick
1 c chopped toasted almonds
1 c golden raisins
1/2 c extra-virgin olive oil
salt and pepper to taste
h - For the preparation
2 legs and thighs of chicken (already braised)
4 oz reserved braising sauce
1/2 c cooked chickpeas
1/2 c cubed roasted pumpkin
1 ts rehydrated currants
2 ts honey
salt and pepper to taste

In a large saucepan, combine the oil, garlic, and
spices. Add the grated onions and slowly stir in
the water. Bring to a simmer over medium heat. Add
the chicken and the herbs and cover. Cook 20-25 min
until the chicken is tender and just cooked through.
Remove the chicken and add the sliced onions. Simmer
for another 15 min, until the onions are limp and
the sauce is slightly reduced. Adjust the seasoning.
Cool. Set aside until ready to serve.

Bring the chicken stock to a simmer with the spices.
Put the couscous into a mixing bowl and stir in the
oil. Pour the stock evenly over the couscous and
stir. Cover the bowl with plastic wrap and let steam
15 min. Uncover the bowl and stir, breaking up the
clumps with your hands. Adjust the seasoning and
pour into a container. Keep in a warm place until
ready to serve.

Place the chicken legs in a cazuela (oven-safe
terracotta dish) and put in preheated 550F oven for
8 to 10 min, until slightly browned and crisp. Add
the reserved braising liquid with cubed pumpkin,
currants and chickpeas and return to the oven for
5 min until cooked through.

Lift up the chicken and mound the couscous into the
center of the cazuela. Replace chicken. Taste and
adjust the seasoning. Garnish with the chopped cilantro.

The sharp-eyed may note that one part of the recipe
asks for 20 chicken legs, while 2 chicken legs figure
in the serving (for 6 people!). Make of that what you
will.

David Machado, Lauro Kitchen, Portland OR


___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)