Text 1914, 127 rader
Skriven 2008-02-05 09:57:06 av Ruth Haffly (1:396/45.28)
   Kommentar till text 1789 av Ryan Tucker (28628.cooking)
Ärende: Hello
=============
Hi Ryan,

 > What part of Rochester?  My husband Steve (You'll occaisionally see him
 > here.) grew up west of Rochester in Hulberton (about 15 miles west of

 RT> We live on the southeast side of Rochester in the Swillburg
 RT> neighborhood (the neighborhood behind the Highland Diner, pretty

OK, near RIT? I don't know specific neighborhoods, just communities like
Gates, West Henrietta, Chili, etc.


 RT> much)... I've lived in a few different parts of Rochester over the
 RT> years, but never quite as far out as Hulberton!


Well, that's the area his mom grew up in and his dad's mother was raised
there also.  I'd never heard of it until I met Steve. (G)  The
interesting part is, that, a few weeks after I met him, I met a coupple
of guys that had gone to the same high school--one a year ahead of him,
the other, in his class. Steve took a year of college at Robert's
Weslyan; I was at Houghton the same year & we met thru a mutual friend
in Rochester.


 > We've lived in places with unpronouncable names before. (G)

 RT> French doesn't work at all for me.  :-)  A new cornerstore opened this
 RT> weekend a few blocks away called the "Mise en Place Market", and I've
 RT> relegated myself to just calling it "the old Green Grocer"...

Meez en Plaz is about as phonetic as I can get. It basically means
having everything in its place before beginning to cook. I'm not a
French speaker but have picked some cooking related terms up from the
Food Network, the folks here and a bit here & there. But, I know what
you mean about referring to a place by its old name; we've done that a
lot, especially when the old name is very much a part of our lives. I
still (after a year and some odd months) catch myself saying "Down To
Earth" when I mean to say "Brighter Day".  The former was the natural
foods store we went to quite often in HI; the latter is the one we go to
here in Savannah.

 > spent a year in Korea.) and partly just breaking away from how we were
 > raised so we could eat healthier.

 RT> Ah, healthiness.  I had a lot of meat, pasta, and dairy growing up in
 RT> the midwest, and convenience foods were king.  This has resulted in a
 RT> decent amount of excess insulation.  We're probably eating more
 RT> "natural" ingredients these days, but we still need to work a bit on
 RT> portion control.  The food is too danged good here...

I was raised on a meat and potatoes diet; my dad is very old school
eating. To him, spaghetti was a (barely) acceptable foreign food; my
mom's sauce was very non descript as well. Steve was raised with a bit
more variety; Italian food was normal for him.  We were both raised on
whiter bread, pasta, etc but made the change to whole wheat after we got
married. We're working on portion control as well; Steve has to make PT
standards for the Army and I'd like to lose some of the 30 or so pounds
I've gained since we got married.


 > Arizona Army National Guard. I don't work outside of the home but manage to
 > keep myself busy otherwise. (G)

 RT> I'm finding that things are actually starting to get a little *too*
 RT> busy for me on occasion -- I had to hand off dinner duties tonight to
 RT> Dawn so I could finish my other chores and homework.  Which does, of
 RT> course, include posting of the Chicken Makhani recipe I promised a
 RT> little while back for Jim.  (All work and no play makes Jack a dull

I know what you mean. I'm out of the house M-F around 8 for a radiation
treatment but when I get home it seems there's always a lot to do. I
usually have just a bit of yogurt before going and then a 2nd breakfast
(juice, fruit and a piece of toast or something on that line) when I get
back.  Then I've got to clean that up and get on with the day.


 RT> She did, however, just get christen the excellent new garlic press to
 RT> replace the crappy one I bought to replace the mediocre one I broke,
 RT> so she doesn't seem to mind ;-)  (Dinner tonight is Steak and Guinness
 RT> Pie.)

So, how well did it work? I've got a garlic press that I got after my
grandmother passed away and a newer one I got about 10 years ago. Both
take a lot of "press"ure to squeeze the garlic but the newer one is a
bit easier to clean.

 RT> Chicken Makhani (Indian butter chicken)

This looks good!  I'll probably leave the cilantro out as Steve doesn't
like it at all & I'll take just small amounts of it.

 RT> Add the tomato, slide the onion mix back into the pan and set to
 RT> simmer. At this point, you can put the basmati rice on to cook.

I'll adjust the timing on this so I can use my rice cooker.


 RT> Serves 2.

Or more, depending on how hungry you are or how well you "portion
control". (G)


 RT> Notes: I often leave out the cream and yoghurt, or use just a bit of
 RT> yoghurt. Check the spices, though.

We use plain yogurt quite often instead of sour cream.


 RT> Notes: Once the chicken is cooked, we usually move it to a bowl to
 RT> rest to avoid over-cooking.  When to put the chicken back in is a
 RT> matter of active experimentation.

Do you use a wok or big frying pan? We've got both but this looks like
it might fit the wok better.

---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... If you focus only on the thorns you will miss the beauty of the rose.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)