Text 16960, 67 rader
Skriven 2007-06-19 13:10:03 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: RE-POST 3  70619
========================
 -=> Quoting Jim Weller to All <=-

 JW> 19:35:53 From: Jim Weller                                   
 JW> To: Glen Jamieson                                
 JW> Subj: Re: LAMB  70611
 
 JW> I am planning a biryani tonight to go with minted roast shoulder of
 JW> lamb. I envision a "Days of Empire" Victorian Anglo-Indian repast.
 
 GJ> Knife and fork, or spoon?  Or Indian style fingers?
 JW> Fork. I was going for a mainly British meal, not an Indian one.
 GJ> Sir!  Eating just with a fork would not be British!  That is how those
 GJ> demned Americans eat!  If my cook wallah served up something like that
 GJ> I would have him drummed out of the regiment!
 JW> OK pedant.... lamb, knife and fork; rice, just fork. I didn't feel
 JW> the need to cut up the little grains of rice into smaller pieces.

 JW> I cooked up Pukka basmati rice, not your substandard gummy muck, so
 JW> I used a fork not spoons, chopsticks or fingers.

And you managed to choreograph your performance with those 3
implements!  Well done, my good man.

Yesterday I used some more of my Pakistani basmati rice in this
European dish.  It was very successful, indeed.  I also experimented
with my thermostatically controlled cooking pot, using a 230/110 volt
transformer to run the pot on 1/4 power.  This gave very good, low
powered, almost constant simmering action, rather like a crock pot.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Csirke Bacska ( Chicken Bacska)
 Categories: Main dish, Poultry, Hungarian
      Yield: 4 Servings
 
      3 sl Bacon, chopped
      2    Onions, finely chopped
      1 tb Paprika
      4 lb Chicken, cut in pieces
    1/2 ts Salt
      1 c  Chicken broth
      2 tb Butter
      1 c  Raw rice
      2    Green peppers, cut in strips
      4 md Tomatoes concassee
      1 c  Water
      1 tb Chopped parsley
 
   Fry the bacon in a heavy skillet until the fat is rendered. Add the
  onions and fry 4 to 5 minutes, until the onions are golden and the
  bacon is crisp. Add the paprika. Sprinkle the chicken with salt and
  place in the skillet. Add the chicken broth and bring to a boil.
  Simmer for 25 minutes. Heat the butter in a sauce pan, add the rice
  and stir for 2 to 3 minutes. Add peppers,tomatoes and 1 cup water to
  the chicken. Cover and cook in a preheated 375F oven for 20 to 25
  minutes until the rice is tender and has absorbed the liquid. Garnish
  with chopped parsley. Serves 4 to 6
  
  Posted by Inge Fronda
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)