Text 13403, 113 rader
Skriven 2007-03-25 00:04:12 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: Birds in spring
===========================
 -=> On 03-24-07  15:42,  Jim Weller <=-
 -=> spoke to Dale Shipp about Birds in spring <=-

 DS> This robin is definitely
 DS> attacking the window.   He sometimes sits on the ledge outside for a
 DS> rest before doing another breast bump at what he sees as a rival in
 DS> his own reflection.

 JW> You have adopted a retarded, excuse me, an intellectually challenged
 JW> bird!

  Agreed -- and bloody minded to boot!


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SALI JARDALOO MURGI (Chicken w/Apricots & Potato Straws)
 Categories: Chicken, Indian, Main dish
      Yield: 6 servings
 
      3 lb Chicken, skinned
      4    Thai chile, whole dried
           Cinnamon stick, 2"
  1 1/2 ts Cumin, whole
      2 ts Ginger, fresh
      1 ts Garlic; finely crushed
     15    Apricots, dried; pitted
      6 tb Oil
      2    Onion, large
      2 tb Tomato paste
      1 c  ;water
  1 1/4 ts Salt
      2 tb White malt vinegar
  1 1/2 tb Sugar

MMMMM-----------------------POTATO STRAWS----------------------------
           Oil; for deep frying
      1    Potato, large red; peeled
      1 tb Salt
 
                                         Approx. Cook Time:  4:00
  
  Peel and cut the onions in half lengthwise, then cut them crosswise
  into very fine half-rings.  Mix tomato paste and water.  Break up
  cinnamon stick somewhat.  Peel ginger and grate finely.
  
  Cut the chicken into serving pieces.  I say if you do it right, you
  get 11 pieces:  two wings, two drumsticks, two thighs, a back, two
  breast halves, the  pulleybone, and the giblets.  This means cut it
  up yourself, rather than leave it to some idiot with a meat saw at
  the supermarket.
  
  Put the chiles, cinnamon, cumin seeds, cardamom pods and cloves into a
  spice grinder or coffee grinder and grind as fine as possible.  If you
  don't have a spice grinder, use a mortar and pestle and be prepared to
  take forever getting the spices to the proper degree of powder. Put
  the chicken in a large bowl, and add 1 t. of the ginger, 1/2 t. of
  the garlic, and half the ground spices. Mix well with your hands,
  rubbing the seasonings into the chicken. Set aside for 1 hour.
  
  Put the apricots in a small pan with 2 cups of water. Bring to a boil.
  Turn the heat down and simmer, uncovered, until the apricots are
  tender but not mushy.  When the apricots are tender, turn off the
  heat and let the sit in their own juice.
  
  When the chicken is through marinating, heat the 6 T. of oil in a wok
  or very large, heavy skillet.  When hot, put in the onions.  Stir and
  fry until they turn a rich, reddish-brown color.  Turn the heat down
  to medium and add the rest of the ginger and garlic.  Stir once or
  twice, and add the remaining ground spices.  Stir once or twice and
  put in all the chicken.  Stir and brown the chicken lightly for 5
  minutes. Now put in the tomato paste liquid and the salt.  Bring to a
  boil. Cover, reduce the heat to low, and simmer gently for 20
  minutes. Add the vinegar and sugar.  Stir to mix.  Cover again and
  simmer for another 10 minutes.  Turn off the heat, and skim off as
  much of the fat as possible.
  
  Put the apricots into the pan with the chicken.  If the apricots were
  only sitting in about 2 or 3 tablespoons of liquid, put that in the
  pan.  If there is more liquid than that, discard the extra.  Gently
  slip the apricots in between the chicken pieces and let them soak in
  the sauce for at least 3 minutes.
  
  Make the potato straws:  fill a large bowl with about 2 quarts of
  water. Add the salt and mix. Grate the potato as coarsely as
  possible. Put the potato into the bowl of water. Stir the potatoes
  around with your hand. Now remove the potatoes from the water, a
  handful at a time, squeezing out as much water as possible. Spread
  the potatoes on a dish towel. Pat with paper towels to dry off as
  much moisture as possible.
  
  Pour vegetable oil into a wok or cast-iron frying pan to a depth of 2
  inches.  Heat over a low heat, and let the oil heat slowly.   Don't
  try to force it. When it is hot--this may be 10 minutes or so--put in
  a smallish handful of the uncooked potato straws, which will begin to
  bubble. When they stop bubbling, stir them until they are crisp and a
  pale gold color. Remove with a wire spoon or slotted spoon and leave
  to drain on a plate lined with paper towels. Continue and repeat
  until all the potato is used. When ready to eat, put the chicken in a
  warmed serving dish and garnish with the potato straws.
  
                                      --- The Taste of India
                                          Madhur Jaffrey
  From: Sam Waring                      Date: 01 Jul 94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:05:50, 25 Mar 2007
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)