Text 11623, 87 rader
Skriven 2007-02-09 11:47:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: smorgasbord 33
======================
 DS> Sorry to hear that.  There are two lunchtime Indian buffets not far
 DS> from there in small strip malls off of Snowden River parkway.  
 DS> Akbar and House of India.   We have been to both of them, and like

Might have told you that when we went to Akbar (non-buffet)
Carol had a really pretty rotten meal, while mine, though
unimpressive, was edible. Everything was bland and creamy.
We won't be back, but tell us about the House of India?

 DS> them, but it is rare that we go out for lunch.

It's rare that you're even up for lunch, from what I hear.
(Note to the echo: sometimes Carol and I wake up and think,
how about let's go to the Mango Grove for lunch, and we call
the Shipps, but we are pretty careful not to call before 10:30
or so, lest we wake them, but usually we do wake them anyhow,
but usually they come out to the Mango Grove anyway.)

    That is one reason
 DS> we liked finding the Sapphire in Laurel which is an evening Indian
 DS> buffet.   We were out shopping on a Tuesday and stopped by there only
 DS> to be told that they now only did the buffet on Wed (vegetarian), and
 DS> Thursday to Saturday (mixed meat and vegetarian).   Maybe we'll go

Thanks for the info. I rather enjoyed Sapphire. Maybe we should meet
again there. Non-buffet is fine too. It's not as though they starve
you or the prices are extortionate or anything.

 DS> back there some Fri / Sat soon.  (Gail found their web page which
 DS> says dinner buffet Mon through Sunday -- but guess that is out of
 DS> date). 

Most Web pages are out of date; it appears that businesses
may be cajoled into putting out the dough for an initial
site, but to pay to have the information updated, no way.

MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05

      Title: Goan-style Chicken with Roasted Coconut (Shakoothi
 Categories: Indian, Main dish, Ethnic
      Yield: 6 Servings

  2 1/4 tb Coriander seeds
  1 1/2 ts Whole black mustard seeds
      6 ea Hole cloves
    3/8 ts Ground nutmeg
      3 c  Grated fresh coconut
      9 ea Cloves garlic
  2 1/4 c  Water
      3 ea Medium onions, minced
  2 1/4 ts Salt
  2 1/4 ts Whole cumin
  1 1/2 ea One inch stick cinnamon
    3/8 ts Whole black peppercorns
  1 1/2 ea Whole dried hot red chili
  1 1/2 ea One in cube ginger chopped
    3/4 ea Fresh hot green chili
      6 tb Vegetable oil
  3 1/3 lb Chicken parts, skinned

  Put the coriander seeds,  cumin seeds,  mustard seeds, cinnamon,
  cloves, peppercorns,  nutmeg  and red chili in a small frying pan.
  Place over a medium  flame.   Now  quickly  'dry-roast'  the  spices,
  stirring them frequently until they emit a very pleasant  'roasted'
  aroma. Empty the spices  into  a  clean coffee grinder or spice
  grinder and grind until fine.  Put spiced in bowl. Put the coconut
  into the same frying pan and dry roast it over a  medium flame,
  stirring all the time. The coconut should pick up lots of brown
  flecks and also smell roasted. Put the coconut in the bowl with the
  other dry roasted spices. Put the garlic, ginger, and green chili
  into the container of an electric blender, along with some water.
  Blend until you have a paste. Heat the oil in a 10-12 inch frying pan
  or saute pan over a medium  high flame.   When hot put in the onions.
  Stir and fry them until they pick up  brown spots.   Now pour in the
  garlic-ginger mixture and stir  once. Turn  heat to medium. Put in
  the chicken pieces, salt,  as well as the spice coconut mixture in
  the bowl. Stir and fry the chicken  for  3-4 minutes or until it
  loses its pinkness and turn heat to low,  and cook for 25 to 30
  minutes or until chicken is tender. Stir a few times during this
  cooking period, making sure that you turn over each piece of chicken
  so that it gets evenly colored.

  Author unknown.  U/l to NCE by Burt Ford 11/98.

MMMMM
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