Text 32215, 109 rader
Skriven 2015-10-21 05:33:00 av Dave Drum (90385.cooks)
  Kommentar till text 32187 av Ruth Haffly (1:396/45.28)
Ärende: Re: Kosher
==================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> I know the why's and wherefores of Kosher rules, Some of the animals
 RH> forbidden to eat were so because of health issues which now are pretty
 RH> well resolved. But, to those of the Jewish faith, God has never
 RH> repealed the laws of Kosher.

 DD> AFAIK, the Kosher rules were writ by men (Rabbis/priests). But, the

 RH> Originally given by God, but written down by men.

On that just call me Thomas - and let's not go there lest we get smote hip and
thigh by the moderator.

 DD> Jews are a very tradition-bound group. It's a big part of what keeps
 DD> them going.

 RH> Traditions keep a lot of groups, and individuals, going. It's why most
 RH> Americans eat turkey on the 4th Thursday in November.

 And kept the south segregated far longer than was reasonable. The problem is
that no one (or very few) pays any attention to one of my tenets - "ALWAYS
question authority".

 DD>       Title: Hot Spicy Chicken (Barbara Wasser's Kosher Kitchen)
 DD>  Categories: Oriental, Poultry, Chilies, Vegetables, Wine
 DD>       Yield: 2 Servings

 DD>      12 oz Boned, skinned chicken
 DD>       1    Hot chile; chopped
 DD>       3    Scallions; sliced 1"
 DD>       1    (1/2") pc fresh ginger root;
 DD>            - chopped
 DD>       3 cl Garlic; chopped
 DD>       1 tb Sherry
 DD>       2 tb Soy sauce
 DD>       1 lg Red bell pepper; cored,
 DD>            - sliced
 DD>       1 tb Oil

 RH> This looks pretty good; I guess the choice of which hot chili is up to
 RH> the cook.

Well, yeah. Sort of like the call outs for salt & pepper with no quantity
specified. Knock yourself out. As long as one knows one's diners and their
tastes --- I would, if making this for me use serrano (for spicy-spicy) or
poblano. If making it for my S-I-L the chile would, most likely, be a cubanelle
or a NuMex of some stripe.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Stuffed Cubanelle Peppers
 Categories: Beef, Chilies, Rice, Vegetables, Herbs
      Yield: 4 servings

      1 c  Water
    1/2 c  White rice
      3 tb Extra-virgin olive oil
      1 lb Ground sirloin
     14 oz Can tomato sauce
      1 ts Garlic salt
      1 ts Kosher salt
      1 ts Cracked black pepper
      2    Green onions; chopped
      4 lg Cubanelle peppersl halved
           - lengthwise, seeded
     14 oz Can tomato sauce
      1 tb Dried parsley
      1 tb (packed) brown sugar
      1 ts Dried basil
    1/2 ts Dried oregano
    3/4 c  Shredded mozzarella cheese 

  Bring the rice and water to a boil in a saucepan over high
  heat. Reduce heat to medium-low, cover, and simmer until
  the rice is tender, 20 to 25 minutes.

  While the rice is cooking, heat the olive oil in a large
  skillet over medium-high heat. Stir in the ground sirloin,
  and cook until it begins to brown, and is no longer pink.
  Drain any excess fat and stir in 1 can of tomato sauce
  along with the garlic salt, kosher salt, pepper, and green
  onions. Bring to a simmer, and keep warm. When the rice is
  ready, stir it into the meat mixture.

  Preheat oven to 350oF/175oC.

  Stuff the pepper halves with the meat and rice mixture,
  rounding the tops. Place the stuffed peppers into a 9x13
  inch baking dish. Stir the remaining can of tomato sauce
  together with the parsley, brown sugar, basil, and
  oregano. Spoon this sauce over the peppers.

  Bake the peppers in the preheated oven for one hour until
  they are hot and beginning to brown. Sprinkle with the
  shredded mozzarella cheese to serve.

  Recipe by: Keith Harden 
 
  Recipe from: http://www.thedailymeal.com

  Uncle Dirty Dave's Archives

MMMMM

... Jalapenos are only small pickles. Go ahead. Take a bite.
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