Text 35402, 99 rader
Skriven 2016-01-23 02:47:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 35394 av Ruth Haffly (1:396/45.28)
Ärende: Re: Cabinets was:Restaur
================================
 -=> On 01-21-16  20:47,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about Cabinets was:Restaur <=-

 DS> All of the cabinets were new as part of the remodel job.  That one was
 DS> narrow mainly because of the way the space measured out, but it has
 DS> been nice.

 RH> A bit of serendipity? Are you going to haul baking sheets out of it
 RH> tomorrow and Saturday--do some baking to keep warm during the storm?
 RH> We're supposed to get a mix of snow, sleet and/or freezing rain so
 RH> hopefully the power will stay on. I'm thinking of doing some baking,
 RH> just to warm up the house a bit (and make it smell good with fresh
 RH> baked goodies).

Not really.  We are well stocked in terms of food supply though.  As of
right now (02:48 am) there is about 6 inches outside, and it is still
coming.  I am going to have to get up early Saturday morning and make a
pass with the snow blower before it gets too deep, and then will need to
do it again on Sunday.  They are predicting 1 to 2 feet this time.  The
other day was only a dusting of about 1/2 inch.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Thai Chicken With Toasted Coconut (Larb)
 Categories: Thai, Chicken
      Yield: 4 Servings
 
      2 tb Peanut oil (or more as
           -needed)
  2 1/2 lb Ground chicken
  1 1/2 c  Chopped red onion
    1/4 c  Grated fresh ginger
      4 sm Fresh hot red chiles,
           -stemmed, seeded, and
           -chopped
           -(I left the seeds in)
  1 1/2 c  Torn fresh cilantro leaves
    3/4 c  Fresh lime juice
      6 tb Asian fish sauce such as
           -nam pla
      2 tb Sugar (I halved this)
      3 tb Hot water (I used less)
           -Salt to taste (I added
           -none)
      1 c  Toastes shredded coconut,
           -fresh or dried
    3/4 c  Chopped roasted peanuts
      2    Heads napa cabbage (or
           -romaine lettuce if you
           -like) separated into
           -leaves, rinsed and patted
           -dry
 
  PREPARATION
  
  1. Heat the penut oil in a wok or large skillet over medium high heat
  until almost smoking In batches, cook the chicken until browned,
  while breaking it up with a fork. If the meat gives off too much
  liquid, spoon it out, if it begins to stick, add a bit more oil.
  When each batch is done transfer it to a large bowl, when all the
  meat is done allow it to cool and then add the onion, ginger,
  chiles, and cilantro and mix well.
  2. In a separate bowl, mix the lime juice, fish sauce, sugar, and
  water (I dissolve the sugar in the water first then add it to the
  bowl). Toss the meat (I'm going to try it with ground beef next)
  with this dressing  and season with salt if needed (I found no
  need). Transfer the chicken to a serving platter and sprinkle with
  a little coconut and peanuts. place the rest of the coconut,
  peanuts, and napa cabbage in separate dishes next to the meat when
  serving. To enjoy, place some of the meat on a cabbage leaf,
  sprinkle with coconut and peanuts and eat like a thai taco!
  
  Commentary.
  This dish is quite easy to prepare and tastes very much like the
  original recipes I have used. I personally would like much more
  heat, but it certainly doesn't lose it's personality if less is
  used, or none at all. I have made this twice now (once for  Anne's
  staff party and once for mine) and both times it has been very well
  recieved and uh, well I didn't take *any* leftovers home from a
  batch that had been doubled. I'd be really interested in knowing how
  some of you feel it compares with the traditional recipe. As many of
  you know, I seldom follow a recipe exactly and it was the same with
  this one...I used less sugar and water in the second batch and
  thought it was better that way. I'd personally lose the shredded
  coconut and mix the peanuts into the meat, but sprinkling it on top
  worked well too.
  
  From: Hap Newsom                      Date: 12-26-98
  Cooking
 
MMMMM


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