Text 5032, 55 rader
Skriven 2006-08-30 19:32:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av MANNY ROTHSTEIN
Ärende: Tastes of chili 178
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 MR> I hope that you do, I am interested in what your opinion would
 MR> be. But why shlep it back home to taste it. It only costs about
 MR> $1.50 a can. Why not open a can in Seattle and just taste it.

Turns out that might be necessary: canned food is not acceptable
in carryon! according to the TSA website, and I don't like to
check bags.

 MR> In the unlikely event that you hate it, your done. And in the
 MR> unlikely event that you love it, you can bring home a case. The
 MR> likely event is somewhere in the middle.

I'm more likely to spend ten bucks and make a big pot of
my own.

 MR> You would be more than welcome, especially if you bring that
 MR> cute brunet you brought the last time. FYI, I used up the truck
 MR> (after 18 years and 250,00 miles) and bought a car last year.
 MR> No more Carol sandwiches.

Cute one is much less inclined to drop everything and go off
to some weird foreign city than I am, but we'll talk about
it. Much of her 2007 vacation is already spoken for.

Beef or lamb tikka
Categories: main, beef, lamb, Indian
Serves: 4

1 1/2 lb sirloin-tip beef or boneless spring lamb
2 ts cumin seeds
1/2 ts carom or black pepper
1 in piece ginger
8 cloves garlic
2 red chilis
1 Tb low-fat yogurt
1 ts vegetable oil

Cut meat into 1" cubes and set aside.

Toast cumin and carom seeds over low heat in heavy dry
pan. Remove from heat when fragrant. (Not necessary for
black pepper.)

In blender, blend seeds and remaining ingredients into
paste. Stir in meat until coated with marinade and
marinate in refrigerator for 6-8 hr.

Thread on skewers and barbecue, turning, for 10 min.
Serve with chutney and relishes. 

:Krishna Jamal, HeartSmart Flavours of India

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