Text 7491, 96 rader
Skriven 2013-12-04 14:39:06 av Dave Drum (1:18/200.0)
   Kommentar till text 7445 av Dale Shipp (1:261/1466.0)
Ärende: Cumin/caraway
=====================
Dale Shipp Said to Michael Loo about Cumin/caraway


DS>  ML> The ones I can't warm up to are most often European ones,
DS>  ML> though. Anything with dill or caraway is immediately suspect,
DS>  ML> though their close relative cumin is a favorite. Funny thing
DS>  ML> - in some cuisines, cumin and caraway are considered to be
DS>  ML> interchangeable. For me, it would be the difference between
DS>  ML> major yums and major yucks.

DS> Cumin interchangeable with caraway?????  Do they have no taste?
DS> There is such a large difference in flavors that I don't see how
DS> anyone could really belive that.

DS> Here is a cake with only a little diary.  Use your Blue Mountain --
DS> or perhaps a coffee liquor.

DS> MMMMM----- Recipe via Meal-Master (tm) v8.05
DS>  
DS>       Title: Chocolate Truffle Cake
DS>  Categories: Chocolate
DS>       Yield: 10 servings
DS>  
DS>       8 oz Butter
DS>     1/2 c  Sugar
DS>     1/2 c  Coffee, strong brewed
DS>       6 oz Semisweet or bittersweet
DS>            -chocolate; cut-up
DS>       2 oz Unsweetened chocolate
DS>            -squares; cut-up
DS>       4    Eggs

Where is there any dairy at all. Some put butter and eggs and cheese 
under that umbrella -- but I have always taken dairy to refer to milk, 
cream, and their 1st generation products - like creme fraeche, crema, 
etc.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Thighs Glazed w/Orange-Thyme-Cumin
 Categories: Poultry, Sauces, Citrus, Wine, Chilies
      Yield: 4 Servings
 
    1/2 c  Dry white wine
    1/4 c  Red wine vinegar
    1/4 c  Fresh orange juice
      2 tb Fresh lime juice
      3 tb Soy sauce; low sodium *
      2 tb Fresh thyme leaves; minced
      1 cl Garlic; minced
      1 tb Honey
      1 ts Fresh ginger; minced
      1 ts Ground cumin
      1 lg Chopped jalapeno; seeded
      8    Chicken thighs; skinned
 
  Remove the skin and the surface layer of fat from the
  thighs. Rinse.  Towel dry.
  
  In a large nonstick skillet, combine the sauce
  ingredients, including the jalapeno. Over medium-high
  heat, bring the mixture to a boil, then add the
  chicken (bones up). Reduce the heat to low, cover and
  simmer for 15 minutes. Remove the cover, turn the
  chicken pieces over, raise the heat to medium and cook
  until the liquid is evaporated and the chicken is
  glazed, about 10 to 15 minutes. Adjust heat as
  necessary.
  
  * Pantry: Shoyu, a Japanese soy sauce that is lower
  in salt.
  
  Substitutions: Vegetable stock or water for dry white
  wine. Canned jalapeno pepper. 1 tablespoon of garlic
  chives, snipped instead of clove garlic.
  
  Do NOT substitute white meat.
  
  Pat's note: If you make 6 thighs, do *not* reduce the
  recipe's sauce. Halve the recipe for 4.
  
  Recipe By: Maggie Oster's Herb Garden (1993:59)
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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