Text 15582, 135 rader
Skriven 2007-05-18 01:01:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: 2 Re: Military brats
================================
 -=> On 05-16-07  10:35,  Ruth Haffly <=-
 -=> spoke to Ruth Hanschka about 2 Re: Military brats <=-

 RH> I just skimmed this because of the length but do concur with many of
 RH> the points. I have seen a lot of it in the time Steve has been in; some
 RH> aspects are changing however.  Just a couple of them off the top of my
 RH> head: 1) Officer and enlisted children don't make class distinctions
 RH> as a general rule; they go to the same school and socialise together. 
 RH> Dad (or Mom in some cases) wears the rank/uniform; the kids don't care
 RH> what rank is on it.

  That may be true of the kids -- don't know.  But from our short time
  in the military, we observed that the spouse of career military
  sometimes tried to wear the rank and make the class distinctions.
  Gail got into a confrontation at the commisary with a Mrs. Colonel who
  pushed in front of a E-3 or E-4 and his pregnant wife.  We can both
  recall going to a party at the officer's club where it was very clear
  that some Mrs. Major did not want to socialize with us because *we*
  were "only a Captain" and beneath *her* status.   OTOH, the
  wife of the three star general there was one of the nicest women
  around.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Korma
 Categories: Poultry, Indian
      Yield: 4 Servings
 
      4    Chicken breast
           -halves, boned
    1/2 c  Safflower oil
    1/4 c  Butter, clarified
           -(the Indians call
           -this stuff "ghee")
      6 md Yellow onions
      3    Cloves garlic, fresh
  1 1/2 t  Ginger (use fresh
           -ginger if you can
           -find it)
     20    Cloves, whole
     12    Green cardamom seeds,
           -whole, cracked
           -(or less; or use 2 t
           -of ground cardamom)
      5    Bay leaves
      1 t  Salt
  1 1/2 t  Coriander (ground)
    1/2 t  Cayenne pepper
           -(or more to taste)
      8 oz Yogurt, plain
    1/2 c  Water
    1/2 c  Milk
 
  Cut the chicken breasts into bite-size pieces and set aside.  Peel the
  onions and chop them fine. You should have about 3 cups of onion.
  Mince the garlic and add to the bowl of chopped onions.
  
  In a big frypan that has a lid, heat the butter and oil, then saute
  the onions and garlic for about 10 minutes, until the first hint of
  browning. Use "medium-high" heat.
  
  Crack the cardamom seeds between your fingers, just to get the shell
  open. Add them to the pan.  Add the ginger, cloves, bay leaves and
  salt.  Saute until the onions are nice and brown, about 5 more
  minutes.
  
  Mix the coriander and red pepper with the yogurt.  Add the yogurt to
  the frypan, stirring as you pour, slowly enough that the onion
  doesn't stop bubbling.  It could take several minutes to do this,
  depending on the diameter of your frypan. When the last of the yogurt
  dries up, add the chicken pieces and brown them. Add 1/2 cup water,
  reduce heat, cover and simmer 20 minutes.
  
  Stir in the milk and turn off the heat.  It needs to sit a few
  minutes to let the flavors blend. The longer you let it sit after
  cooking, the better it will taste (up to several hours).
  
  While the chicken is sitting, cook some rice.  I make saffron rice to
  go with this dish.
  
  Fish out the bay leaves and as many of the whole cloves as you can
  find, before serving.  Americans don't seem to like to eat whole
  cloves in their food.  Check to make sure it is moist enough (it
  should have the consistency of applesauce). Reheat over low heat.
  Serve.
  
  NOTES:
  
  *  Indian braised chicken with onions, cloves and ginger -- I learned
  to like Indian food in London, where delicious Indian food can be had
  in simple restaurants at hamburger prices and the fare at fancy
  places ranks among the finest food on Earth. Back in America, to
  satisfy my new craving for good Indian food I had to learn to cook it
  myself. This is a Friday-night supper dish in our family, too complex
  for a weekday meal, and too plain to serve to company.
  
  Indian food is often quite elaborate, so by their standards this is a
  fast and simple dish. It is a classical Indian recipe, found in many
  cookbooks.
  
  *  Indians put a lot more salt in their cooking than this recipe
  calls for; if you want to make it more authentic you should double
  the salt. Indians also don't like chicken skin and will go to great
  lengths to prevent even small pieces of chicken skin from getting
  into the food. I rather like chicken skin myself, and I don't try
  very hard to keep it out of this dish.
  
  *  If you can't find green cardamom seeds, don't bother using white
  ones, they've been bleached and processed and don't have much flavor
  left.  Use ground cardamom instead.
  
  : Difficulty:  moderate (timing is somewhat important)
  : Time:  1 hour plus "sitting time."
  : Precision:  Approximate measurement OK.
  
  : Brian Reid   decwrl!glacier!reid
  : Stanford          reid@SU-Glacier.ARPA
  : Palo Alto, California
  
  : Copyright (C) 1986 USENET Community Trust
  
  From: Robert.Foster@nashville.C       Date: 08-29-95
  Email Ä
 
MMMMM




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