Text 15931, 84 rader
Skriven 2007-05-26 11:23:55 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: BACON  70526
====================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> "Middle bacon rashers".  Also sold is "Shortcut", which is just
 GJ> the wide, lean bit that American kids don't get, sometimes
 GJ> called "Picnic" bacon.

 JW> Your "shortcut" sounds like our back bacon which is called Canadian
 JW> bacon in the USA.

We sometimes have different names used in other states.  All confusing.
 
 JW> 99% of the bacon I see is both rindless and pre-sliced.

Most here is sold sliced, with rind on.  Very rarely unsliced, but
"bacon bones" are always in demand for soup making.  (Thinks, with this
cold weather it is time for me to make some soup..)
 
 GJ> The Vatan Middle Eastern
 GJ> s/market, almost next door had a lot of Pakistani basmati rice for
 GJ> sale, in cloth bags; even the 1 kg pack is in a dinky little bag with
 GJ> the type of lock stitch at the top which when you cut one thread, all
 GJ> pulls out cleanly (Ruths would know it).  Then the bag could be closed
 GJ> with a good quality sewn-on zipper, and carried around with well-made
 GJ> cloth handle. All this for $3.  Quite amazing value for money.  I will
 GJ> see what it tastes like tonight, with chicken rendang.

 JW> I hope you like it as much as I think you will.

When cooked it was fairly strongly aromatic, but quite different from
other basmati rice I have eaten.  The grains all remained very
separate, which made it rather unsuitable for accompanying Asian food.
I can see I will have to use it in a pilau or biryani style of dish,
where it is added during cooking.  It should be good for that.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cauliflower Pilau
 Categories: Mains, Sides, Indian, Asia-w, Charmaine
      Yield: 5 servings
 
    375 g  Basmati rice
    500 g  Cauliflower
      2 tb Ghee
      2 tb Oil
      2 tb Indian green masala paste
           ; see separate recipe
    125 ml Natural yoghurt
      3    Cardamom pods; bruised
      1    Cinnamon sticks
      1 l  Water
      2 ts Salt
      2 tb Sultanas
 
  This is such a tasty and satisfying dish it needs only yoghurt and
  chutney to accompany it.
  
  Wash the rice well and leave to drain in a sieve. Cut the cauliflower
  into florets and cut each floret in half, keeping some of the stem on
  each piece. Heat half the ghee and oil in a wok or frying pan until
  very hot and fry the cauliflower, pressing against the pan with the
  back of a frying spoon until the cauliflower is tinged with brown.
  Lower heat, add green masala paste and fry for a minute, then add the
  yoghurt and mix. Cover and cook for 4 or 5 minutes. Turn off heat.
  
  Heat remaining ghee and oil in a saucepan with a well-fitting lid.
  Fry the cardamom and cinnamon, then add the rice and fry for 3
  minutes. Add the cauliflower and its spice mixture, rinse the wok or
  frying pan with the measured water and pour it into the rice. Stir in
  salt and sultanas, bring to the boil, cover with lid and turn heat
  very low. Steam for 15 minutes without lifting lid. Remove from heat,
  uncover and allow steam to escape for a few minutes before serving
  with a bowl of yoghurt and sweet mango chutney.
  
  From: CHARMAINE SOLOMON'S ENCYCLOPEDIA OF ASIAN FOOD By: CHARMAINE
  SOLOMON, with NINA SOLOMON IBSN 0 85561 688 1 Scanned/Edited by:
  KEVIN JCJD SYMONS, MARCH 2005
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)