Text 16038, 123 rader
Skriven 2008-11-03 01:18:14 av Michael Loo (1:18/200.0)
  Kommentar till text 15920 av Dave Sacerdote (1:123/140)
Ärende: winter squash 163
=========================
 DS> I love winter squash.  That sounds really great.  Did you
 DS> really nuke it for 22:22?  That sounds like a long time;
 DS> I bet you just pressed "2" until the numbers stopped changing
 DS> and then pressed "start."

11:11 was too little, and 33:33 would have been too much.
The thing came out nicely shrivelled and quite concentrated
in flavor.

 DS> That reminds me, I have three huge hubbards here I have to 
 DS> cook and process before they spoil.  I used to steam them 
 DS> but that comes out too wet.  Now that I have an oven (BWAA
 DS> HA HA!) I think I'll roast 'em.

Sometime when you need a touch of humidity in the house.
As I recall, Hubbards are pretty wet in general.

 ML> Speaking of which, there's this stuff called South Shore
 ML> seasoning, which was represented to me as seasoned salt
 ML> of the usual variety, only enhanced with sage and stuff
 ML> (it smelled sort of nondescript), so I rubbed a chicken
 ML> with it, and after roasting, the chicken tasted like a
 ML> big old nutmeg. Couldn't believe it.
 DS> The only stuff I know of called South Shore Seasoning is
 DS> a seafood boil, and wouldn't surprise me if there was 
 DS> nutmeg in it.  Hmmm.  

The package didn't say anything about seafood boil; but I
should have read the package instead of blindly accepting
what was represented to me. It was in fact The Spice Mill
Chef's Choice South Shore Seasoning and had celery seed,
mustard, bay, ginger, cloves, mace, and cinnamon, if I
recall from the package I just saw 15 minutes ago.

 DS> So, how was the chicken, besides nutmeggy?  Edible?

Bill and Paul both like their meat well done, so that
is how the thing ended up: instead of cooking it half an
hour less than the cookbooks say, I cooked it half an
hour over, which made them praise my cooking to the skies.
The thing was nutmeggy and tasted rather like a chicken
pot pie otherwise - not my favorite, but what the heck.

Kibsa
cat: Arabic, main, lamb
servings: 10 to 12

4 onions, diced
6 Tb clarified butter
2 1/2 lb lamb, boneless, in 2" pieces
1 1/2 lb tomatoes diced
Salt to taste
4 dried lemons
3 to 6 dried chili peppers (only if you like it spicy)
4 cinnamon sticks 
2 to 3 ts seven-spice powder (baharat)
3 to 4 c rice (you can add more meat to this dish if
- you have larger gatherings)
For the optional garnish
1/2 c slivered almonds
1/2 c pine nuts
Butter or oil

Saute the onions in butter in a very large pot, until the onions
are golden brown. Add the lamb and cook until browned. Add the
tomatoes and enough water to barely cover the lamb (too much
water will make your rice soggy latter).

You'll need to soak the dried lemons (loomis) in hot water before
use. First, pierce your loomis with a fork (once or twice is enough).
Fill a small pot with water and add your loomis until water boils.
Remove pot from heat and let stand for 1/2 hr. Use the loomis and the
water in your dish.

Add all the other spice ingredients (including loomis water). Simmer
this dish for 2 hr over medium heat until the lamb is good and
tender.  (Remember, if you're making this a chicken or fish dish,
you'll need less water and less cooking time.) After the lamb is
cooked and tender (to test: If lamb is on the bone it should easily
fall off it, or the cubes easily cut with a spoon) add the rice
and stir. Make sure you have enough water to cover the rice and
cook over medium heat until the rice is done.  (In order to prevent
burning of the rice, you may use a sheet of tin foil under your pot
on your burner. Make sure you stir! You don't want all your meat on
the bottom.

If you're going to garnish, saute the ingredients until lightly
browned. After pouring your kibsah on a plate, sprinkle the top
with nuts.

Comments

Basmati rice is the BEST rice to use.

The meal goes great with a salad and pita bread. You can try an
Arabic salad (such as tabouleh) as a side.

Also be careful not to add too much water to the rice; it's easy to
get the rice too soggy. So, less is better in this case. (You can
always add more. Don't forget to cover rice and allow the steam to
cook it as well.)

This is traditionally a lamb and rice dish, usually made in very
large quantities and served on a single large platter. People sit
on the floor and use their hands to eat.

So, you don't want to sit on the floor? You may also sit at a table,
serve on individual dishes, and provide your guests with forks! How
you eat this meal won't affect the taste one little bit! You can also
make this a chicken dish or prepare as a fish dish (great with
shrimp). For vegetarians: Well...er...you wouldn't survive in the
Gulf, but you can try adapting this as a vegetarian dish.

This recipe calls for large portions! Here in the Gulf, we feed large
families. As extended families tend to live together, this is a
favorite recipe for a big family meals.

Submitted by: Nzingha

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