Text 24699, 114 rader
Skriven 2015-03-09 05:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: spicy or not 327
========================
 NB>> Sounds tasty to me...  :)  I often liberally sprinkle cayenne atop
 NB>> certain otherwise bland-ish meals, like Marie Callenders chicken
 NB>> broccoli fettucini... 
 ML> What are you doing buying that kind of stuff?
 NB> Having something on hand when time (or energy) gets away from me...
 NB> and/or for when I'm away, for Richard to fix...

Being no expert on prepared foods, I cannot offer advice, but
what I recall of the food served at Marie Callender's restaurants,
it's quite bland indeed.

 NB>> your curry, but possibly not substantially less... Mr. Yang's Korean
 NB>> cook had a liberal hand with the pepper when called for.. :)
 ML> I'd like to try that just to see.
 NB> I wish you could... but now it would take a Tardis... ;)  I haven't
 NB> tried the equivalent dishes in the Korean restaurants that I now have
 NB> available here... 

One might try to track down the Korean cook the way you did
with Fu. Of course, you and I already know how to throw another
tablespoon of cayenne in a dish.

 ML> True enough, but the boy scout motto applies well here.
 NB> True... if one hasn't kept in practice, one won't be prepared if
 NB> called upon to use it...

I've tried and still can't get past 50 seconds, much less
into the minutes.

 NB>> I suspect that's not something that someone that isn't to lift more
 NB>> than 15-20 pounds would be able to do...  :)  But it actually sounds
 NB>> almost like a fun thing to be able to do...  ;)
 ML> Fun and useful. Lilli did this so smoothly that the
 ML> trainer basically accused her of having done it before.
 NB> Just a born natural at it...  ;)

The trainer later asked if she had been a flight attendant
(Lilli is approximately ideal flight attendant size and shape
and rather cute in the style of yesteryear).

This was at OS flight attendant training school. For decades
I have suggested to United that it offer safety training to
its better customers - perhaps offering this opportunity to
be paid for with miles -, but it has been Austrian and Delta,
that actually have reached out to frequent flyers in this way.
Not United, and as far as I know not other airlines.

 NB> So, in comparison, would qualify as phall, even if not to the level
 NB> that phall should be.... :)
 
Phall and balti and such are recent inventions that seem to
have been developed (a la chop suey) to wrest money from the
gullible in this case British population while at the same
time foisting second-rate ingredients on them, so what
qualifies under those names is up in the air.

There's a rather funny sci-fi story that involves a crazy
inventor on the run out in space who - among other things -
has made a matter creator, which he uses to make - among
other things - his dinners. He has taken with him his lastest
mistress/housemaid, whom he has induced to steal a batch of
jewels (odd, as he could presumably synthesize them). Anyhow,
the relevance of this is that he asks for vindaloo for supper,
the machine has turned out "effing Madras," so he kicks it,
and smoke pours out of it, and it produces vindaloo though
threatening to cause an atomic explosion. Anyhow, the relevance
is that phall looks sort of like effing Madras with a bunch of
extra cayenne added.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Madras Beef Curry
 Categories: Beef, D/g, Indian, Curry, Boat
      Yield: 4 servings

      2    Onions thinly sliced
      2 tb Oil
      2 tb Cardamom
      1 tb Crushed coriander seeds
      1 tb Ground cumin
      1 tb Ground turmeric
      1 tb Chili powder
      2    Cloves garlic, crushed
      1 lb Lean beef cut into 1 inch
           -cubes
  2 1/2 c  Beef stock
      2    Bay leaves
           -pinch of salt
           -freshly ground black
           -pepper
      1 tb Lemon juice

  Fry the onions in the oil until golden brown, then take out of
  the pan and set aside.  Mix all the spices with the garlic.  Rub
  the spice mixture into the meat.  Add to the pan and brown until
  the spice coating turns a rich brown color.

  Return the onions to the pan and add the stock and bay leaves.
  Bring to the boil, add salt and pepper to taste.  Simmer covered
  until the meat is tender. (Depending on cut of beef anywhere from
  1 1/2 hours to 3 hours)  Make sure the sauce does not boil dry.

  Just before serving remove bay leaves and add the lemon juice.

  Serve with rice and pappadoms.

  ==  Courtesy of Dale & Gail Shipp, Columbia Md.  ===
  Converted by MMCONV vers. 1.50

MMMMM

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