Text 5182, 119 rader
Skriven 2013-09-28 07:42:00 av Dave Drum (70853.cooking)
   Kommentar till text 5126 av MICHAEL LOO (1:123/140)
Ärende: Learning to cook
========================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> I think that was part of the original mission of home economics -
 ML> to give the future housewife and mother enough grounding in these
 ML> subjects to forestall bankruptcy, shame, and starvation. As with
 ML> many subjects, severe dilution has become the order of the day.
 DD> They may have done at some point in time. But, not in 1958 when I took
 DD> Home-Ec as an elective. Most of the girls in the Home-Ec class were
 DD> studying for their MRS degree. Those interested in furthering their
 DD> education or going into (gasp) actual careers eschewed Home-Ec and took
 DD> physics, chemistry and advanced maths.

 ML> But maybe the ones who took Home Ec learned to cook?

Sort of. A grounding in the basics and the use of salt & pepper and the sparse
use of the Simon & Garfunkel herbs. And not much else. Supper was taught as
lettuce salad, meat & two (one of the two a starch), dessert highly optional.
 
 ML> Running in the circles I do, I find career women by and large
 ML> don't cook, a sad thing. The really smart ones marry men who
 ML> are as enthusiastic in the kitchen as they are elsewhere.

Or who owns a restaurant that serves really good groceries. OR a chain of fats
food stands that pay well enough to eat in good restaurants constantly.
 
 -=> Dave Drum said to Ruth Haffly <=-

 RH> I don't either. Steve got a bit carried away with the various "hots"
 RH> when he made the Moroccan chicken the other day. In addition to the
 RH> cayenne and other hots in the recipe, he put in some harissa and I
 RH> don't know what all else. I let him have the left overs; it was too hot
 RH> for me to enjoy.

 DD> Odd, all of the Moroccan chicken recipes I have are pretty mild, even
 DD> if using exotic (to middle America) ingredients. I have seven
 DD> different recipes in my Meal Muncher database and not a single one
 DD> calls for chile in any way. Apricots and pistachios seem to be a
 DD> common thread as well as rice or cous cous.

 ML> I was mulling this over, as Moroccan is a fairly spicy cuisine.

Which is why I thought it odd. So, I went to my new go-to site for recipes
(recipelink.com) now that I have abandoned recipesource.com (for a number of
reasons). And searching on "chicken tagine" yields 13 chicken recipes - only
one of which even comes close to having chile in it. And that in the form of
harissa. "Amy Finley's Moroccan Chicken with Squash and Dried Plums (and recipe
for Harissa)" I won't post it to you since the squish mentioned is your
favourite Z-word.   Bv)=

 ML> First I thought, well, they make this nasty chicken thing and
 ML> then they fix it up with harissa to taste; but I was pretty
 ML> certain that the nasty chicken thing, from my hazy memories,
 ML> was not unhot.

 ML> Chicken and apricot tagine
 ML> cat: Moroccan, stew
 ML> servings: 4

Other than the chile called and almond in place of pistachio for this is *very*
similar to the recipes I have. Even the ones which call themselves "tagine"
recipes but which are, in fact, crockpot or slow cooked cast iron vessel
recipes. Of course more people own a crockpot or Dutch oven of some sort than a
tagine. In America, anyway.

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

      Title: Chicken Tagine *
 Categories: Poultry, Vegetables, Fruits, Herbs, Citrus
      Yield: 4 servings

  1 3/4 lb Chicken thighs; boned,
           - trimmed, in 1" pieces
      2 lg Onions; thin sliced
    1/2 c  Dried apricots; coarse
           - chopped
    1/3 c  Raisins
 14 1/2 oz Can chicken broth
      2 tb Tomato paste
      2 tb Fresh lemon juice
      2 tb Flour
  1 1/2 ts Ground cumin
  1 1/2 ts Ground ginger
      1 ts Ground cinnamon
    1/2 ts Fresh ground pepper; to
           - taste
           Hot cooked couscous

  * This is mis-titled as there is no tagine anywhere to be
  seen. There are enough subtle differences between tagine
  cooking and crockpot cooking as to cause me to quibble.
  -- UDD

  Place chicken, onions, apricots and raisins in slow
  cooker.

  In a small bowl, whisk together chicken broth, tomato
  paste, lemon juice, flour, cumin, ginger, cinnamon and
  black pepper. Pour over chicken in slow cooker.

  Cover crock pot and cook on HIGH for 2 1/2 hours or LOW 5
  hours.

  Serve over couscous. (OR rice with sliced lemons for 
  garnish - UDD)

  Makes 4 servings

  Source: Slow Cooker Suppers, Family Circle | June 2010

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... Either this man is dead or my watch has stopped. -- Groucho Marx
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