Text 4978, 106 rader
Skriven 2013-09-23 00:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: not quite 207
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 ML> "Michael Loo, world-renowned cellist, chef, and author ..."
 NB> Didn't even get the instrument right... (G)

Got the world-renowned part right, though. [g]

 ML> Funny thing about Annie - she does in fact exaggerate the
 ML> accomplishments of her friends; but she downplays her own
 ML> to a degree where those of us who know what she's actually
 ML> done start to cringe. 
 NB> Probably better than the reverse... ;)  But sounds like a false
 NB> modesty of sorts... perhaps wanting others to put things straight...?

Maybe that's part of it, but part is a big old inferiority complex,
from where I am not sure, though probably the high stature that her
father enjoyed in town (and his tendency, as with many eminent
people, to be "right" all the time) had something to do with it.

Some amazingly accomplished people have amazing inferiority
complexes, up to when they win the Pullet Surprise or the Nobel or
something, and maybe even beyond. Part of it may be that the
complex makes them work extra hard in a way that might be
considered pathological, until they become famous of course.

=

 NB>> overindulged in are perfectly safe...  :)
 ML> So are HFCS and mercury ...
 NB> Again, quite so.  I don't spazz over small amounts...

Ooh, politically incorrect!

 ML> And the occasional dollar bill disappeared from the table.
 NB> Actually, no...  but then, paper money wasn't often left on the table
 NB> anyway... at least not where she'd have access to it... and not really
 NB> looking like a leaf, either... ;)

Just guessing. I left a bunch of dollar bills on the dresser,
and your current cat didn't do anything. Paper money smells
funny, but to me it looks rather like a leaf, from a distance
of a foot or more at least - don't try to pay me with a pile
of leaves.

Goan Lamb Xacutti
cat: main, Indian
servings: 8 to 10

1 (4-6 lb) leg of lamb
1 fresh coconut
1/3 c fresh lemon juice
6 garlic cloves, smashed
2 Tb chopped gingerroot
5 hot green chili peppers, chopped
2 Tb vegetable oil
3 onions, sliced
1 c chopped tomato
1 Tb seedless tamarind paste
1 1/4 ts salt
h - Masala
30 dried hot red chili peppers, preferably Kashmiri
8 green cardamom pods
8 cloves
4 black cardamom pods
2 in cassia or cinnamon bark, broken up
1/4 whole nutmeg, grated
2 Tb coriander seeds
1 Tb white poppy seeds or 1 Tb peanuts
1 Tb fennel seed
2 ts cumin seeds
1 1/2 ts black mustard seeds
1 1/2 ts turmeric powder
3/4 ts ajwain or 1/2 ts dried thyme
3/4 ts anise seed
1/2 ts black peppercorns
1/2 ts mace
1/2 ts fenugreek seeds

Cut lamb into 1 1/2" cubes and place in non-aluminum bowl.
In blender, puree lemon juice, garlic, ginger and hot
peppers. Mix with lamb; marinate 1 hr at room temperature
or refrigerate for 2 to 6 hr. Open coconut, discarding
liquid. Pry out coconut meat. Pare off brown out side
layer; discard. Grate coconut. In dry skillet, toast
coconut over medium heat, stirring often, until golden
brown, about 12 min.

Masala. In dry skillet, toast each spice separately over
medium heat until fragrant and darkened in color. Transfer
to spice grinder or blender along with toasted coconut;
process until fine powder. Set aside.

In large shallow Dutch oven, heat oil over medium-high
heat; fry onions, stirring often, until golden brown,
about 7 min. Stir in lamb and increase heat to high; fry,
stirring, until liquid is mostly evaporated and oil
begins to separate, about 12 min. Add masala; reduce
heat to medium and fry, stirring until fragrant and
oil is separated, 10 to 15 min. Stir in tomatoes,
tamarind, salt and 2 c water. Bring to simmer, reduce
heat to medium-low and cook, partially covered and
stirring often, until meat is tender and sauce is
thick and clings to meat, about 1 1/2 hr.

Pinaygourmet #345142 at indian.food.com
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