Text 5783, 130 rader
Skriven 2013-10-14 05:03:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: Keeping it up
=====================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> I've had some distressing things happen lately - stuff that I
 ML> used to know cold has gone away, that's to be expected; but
 ML> now stuff that has gone away has returned, sometimes intact
 ML> but ominously sometimes not quite so intact.

 DD> It's called aging out ...

 ML> And that's distressing. What happened to the perfections
 ML> of yesteryear?

I think she got married, turned out not so perfect, got re-married and
re-married and .... Also had a number of kids along the way and became so wide
she now has to turn and sidle through many single-width doorways.  Bv)= 
Entropy *always* increases. 
 
 DD> Complain to the pencil-neck geeks who write the software

 ML> Already did, with the impact that you would expect.

I already know the words to that tune "Works fine here" or "Worked fine when it
left here, what did you do to it?"
 
 ML> The only guy I knew who actually was a rule-setter for the ISO
 ML> did so for some other part of the ISO.

Expertise in one field does not make you an automatic expert in all fields.
 
 ML> "Hell, man, that's the best recipe ever."
 ML> (Actually, no, it isn't).

 DD> One of those I will likely never make. Mostly because I am no huge fan
 DD> of chicken breast as sold in the US these days. And the addition of
 DD> Parmesan cheese does not make a dish into an automatic "Parmesan".

 ML> In fact, it's the addition of mozz or fontina that is part
 ML> qualifier to make a dish Parmigiana/o. Almost all "parm"
 ML> recipes that originate in the US have Parma cheese as a
 ML> listed ingredient, but I think that's an interpolation.

Fair enough. Being from the U.S. and having never seen a discussion on what the
qualifiers are I have learned something - which makes this a good day.
 
 ML> Sort of like vindaloo, where most people, including Indians,
 ML> including me until quite recently, thought the dish had to
 ML> contain potatoes ("aloo").

And I had always thought that the "vin" in vindaloo referenced the vinegar -
mostly because nearly every vindaloo I had had possessed a strong vinegar
whang. It does contain two of my favourite things in good - chilies and garlic.
According to my Merriam-Webster:

Vindaloo: noun, a curried dish of Indian origin made with meat or shellfish,
garlic, and wine or vinegar.

Origin of vindaloo: probably from Konkani vindalu, from Indo-Portuguese
(Portuguese creole of India) vinh d'alho, literally, wine of garlic, from
Portuguese vinho de alho -- First Known Use: 1888  
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Vasco's Vindaloo Recipe
 Categories: Asian, Pork, Chilies, Vegetables, Herbs
      Yield: 6 servings

      1 kg Diced pork
           Corn oil
      4 md Onions; chopped
           Up to 20 curry leaves
      1 ts Brown sugar
      1 l  Water
           Salt

MMMMM-------------------------MARINADE------------------------------
     12    (to 20) dried Kashmiri
           - chilies (a less fiery
           - variety, full of taste)
      1 ts Turmeric powder
      2 ts Cumin seed
      8    Cloves; (whole)
    1/2    Star anise
    1/2 ts Fennel seed
     50 ml Water
      3    Inches fresh ginger; peeled,
           - chopped
      8 cl Garlic; fine chopped
      2 tb Tamarind extract/concentrate
      5 ts Cider vinegar

  Rehydrate the chilies in a bowl of water for 15 minutes
  and then drain.

  Pop all the marinade ingredients into a blender and pulse
  into a paste. Spoon half of it over the pork and rub all
  over the pork and refrigerate for at least an hour.

  In a large pan heat 6 tbs of corn oil over a low heat, add
  the onions and cook until they’ve softened and become
  translucent. Add the rest of the marinade paste and fry
  for about 5 minutes, adding a little water to stop it from
  sticking. Take the pork from its refrigerated rest and add
  to the pan, cooking for about 5 minutes until the meat has
  browned a little. Populate with about a litre of water and
  continue cooking over a low heat for around 25-30 minutes
  or until the pork feels spring and firm. Drop in the curry
  leaves and sugar, simmer for a further 5 minutes. 

  This authentic Indian vindaloo recipe is unlike the bare
  knuckle fighter usually served in restaurants, a pork
  curry with intense flavour, leaving your taste buds
  intact.

  Serve this Vindaloo dish with fluffy white basmati rice
  and petit pois.

  Serves 6 or just a greedy 2 (tip, cook the night before
  serving)

  Recipe by Vasco's PortugIndian Cuisine

  From: http://www.urbanrajah.com

  Uncle Dirty Dave's Archives

MMMMM

... There is no such thing as TOO MUCH GARLIC!!! -- Dave Drum
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