Text 26580, 84 rader
Skriven 2015-05-01 06:17:08 av Dave Drum (1:18/200.0)
     Kommentar till en text av Jim Weller
Ärende: Re: mole
================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> squamous cell cancer

 JW> If you have to have cancer that's the best kind to have.

Druther have missed it altogether, though.

 JW> (I just had a bunch of scales and moles burned off as a preventive
 JW> measure.)

After the slice and scrape and mining on my forearm the doctor got out the
squirt gun full of liquid nitrogen and went to work on my face. Like you, that
was preventative.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Chicken w/Chile (Mole De Poblano)
 Categories: Poultry, Chilies, Chocolate, Nuts, Herbs
      Yield: 8 Servings
 
      2 kg Chicken pieces
      2 lg Onions
      3 cl Garlic
      1 tb Lard
     50 g  (ea) mulato & ancho chilies
     25 g  Pasilla chilies
      2 md Onions
      2 cl Garlic
      6 lg Tomatoes; chopped
     50 g  Blanched almonds
     50 g  Dry roast peanuts
     50 g  Sesame seeds
     12    Corn tortillas
    1/2 ts (ea) coriander and aniseeds
      1 ts (level) ground cinnamon
     50 g  Dark chocolate
           Salt & pepper
      1 ts Sugar
 
  Put the chicken pieces in a pan with the onions and
  garlic, cover with water, bring to the boil and simmer for
  30 minutes or 'til the chicken is almost cooked. Drain off
  and reserve the stock, and dry the chicken pieces. Melt
  the lard in a heavy based pan and gently fry the chicken
  pieces on all sides 'til they are lightly tanned.
  
  Meanwhile, remove the stems and seeds from the chilies,
  tear them up and soak the pieces in 300ml boiling water
  for 30 minutes.
  
  Then, in a liquidiser, puree the chilies with their water,
  the onions, garlic, tomatoes, nuts and seeds, spices,
  seasoning and chocolate.
  
  Remove the chicken pieces from the pan and pour off any
  excess fat. Fry the puree in the remaining lard for a few
  minutes, then add the meat with enough of the chicken
  stock for the sauce just to cover the meat, and continue
  to simmer gently for 30 minutes, or 'til the chicken is
  thoroughly cooked.
  
  Ideally the mole should be put aside for 24 hours at this
  point to allow the flavours to develop.
  
  When you are ready to serve the mole, reheat it, adjust
  the seasoning to taste, and add a little sugar if you feel
  it necessary. Serve it with plenty of tortillas, white
  rice, beans and guacamole.
  
  From 'The British Museum Cookbook' by Michelle
  Berriedale-Johnson, British Museum Publications, 1987.
  
  Posted by: Bernard Salmon
  
  Uncle Dirty Dave's Archives
 
MMMMM

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