Text 17920, 103 rader
Skriven 2008-12-16 07:07:02 av Michael Loo (1:18/200.0)
     Kommentar till en text av Hap Newsom
Ärende: nasty naughty 382
=========================
 -> and the only reason I'd refrain from working for him would be
 -> the fear of taking my knife and plunging it into his ugly gullet.
 HN> Careful, your Hunan heritage is showing! (grin)

I read this twice ... human the first time, Hunan the second.
Both make equal sense.

 HN> Had a friend once who did something similar.
...
 HN> hurled all over the driver and the front
 HN> seat of the prized car..and it seems 
 HN> that he had (intentionally) eaten
 HN> a huge meal consisting of almost 
 HN> nothing but sardines in oil

For this kind of revenge or malice, anonymity might be wiser.
Strikes me that the car owner would have a good case for
making the guy pay for the replacement. Speaking of which,
I found that a pillow I was using in this den of catniquity
had barf all over it - the two monsters, Chevy and Buick,
are fawned over by their two daddies, and they get fed about
twice as much as normal cats get (and three to four times as
much as my sister fed her cats, which were lean but healthy).
Buick doesn't eat much of his generous serving, and Chevy
comes and scarfs up all his brother's leftovers (h'm). And
vomits it up on the nearest surface. So this pillow ended
up smelling like Tuna Feast in Digestive Juices. I discover
that pillows stand up well to bleaching and laundering on
the gentle cycle.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Tuna Fish Curry
 Categories: Sandwiches
      Yield: 4 Servings

MMMMM---------------------------JOHN GECKLES--------------------------------
      1    Onion
      1    Red bell pepper
      1    Green bell pepper
      2 tb Oil
    1/4 ts Cumin seeds
    1/2 ts Ground cumin
    1/2 ts Ground coriander
    1/2 ts Chili powder
    1/4 ts Salt
      2    Garlic cloves, crushed
     14 oz Can tuna in brine, drained
      1    Green chili, finely chopped
      1    Inch piece root ginger,
           -grated
    1/4 ts Garam masala
      1 ts Lemon juice
      2 tb Chopped fresh coriander
           Fresh coriander sprig, to
           -garnish
           Pita bread
           Cucumber raita **

  ** Look for Cucumber Raita in database

  1.  Thinly slice the onion and red and green peppers.

  2.  Heat the oil in a large heavy-based frying pan and stir-fry the cumin
  seeds for 2-3 minutes until they begin to spit and splutter.  [Didn't
  happen when I did it. Perhaps my cumin seeds are not quite so fresh.]

  3.  Add the ground cumin, coriander, chili powder and salt and cook for 2-3
  minutes.  Then add the garlic, onion and peppers.  [The temperature
  shouldn't be so high that these spices start smoking.  They will be
  aromatic.]

  4.  Fry the vegetables, stirring from time to time, for 5-7 minutes until
  the onion has browned.  [Onion never browned in my attempts.  Became soft
  and transparent but never brown.  Perhaps if the onions alone were cooked
  for a while before the other veggies are added to the pan.  Experiment with
  it folks.]

  5.  Stir in the tuna, green chili and ginger and cook for 5 minutes.  [I
  used a large can of water-packed tuna and added a bit more salt since it
  wasn't packed in brine.]

  6.  Add the garam masala, lemon juice and chopped fresh coriander and
  continue to cook the curry for a further 3-4 minutes.  [Mixture will only
  be slightly moist and not swimming in liquid.] Serve in warmed, split pita
  bread with the cucumber raita and garnished with a coriander sprig.  [I
  heated whole-wheat pita rounds in the microwave for 15 to 20 seconds. Slice
  it in half and you will be able to gently open the cavity without tearing
  the bread.  The sandwich filling reheats easily in the microwave.]

  John's Note: I have tried this recipe twice and it is amazing that one can
  of tuna will stretch into 10 sandwiches even though this says it serves 4.
  I consider 1 sandwich to be a pita half stuffed with about 2 Tablespoons of
  filling and topped with raita. I don't even know why they call this a curry
  because it isn't like any curry I have encountered at Indian restaurants.

  Source: John Geckles, The Dinner Table

MMMMM
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