Text 3780, 73 rader
Skriven 2010-11-14 20:42:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Spandex
===============
-=> Quoting Dave Drum to Michael Loo <=-

 DD> I can tell that you've not been in the vicinity of a Wal-Mart
 DD> the hordes (herds?) of overstuffed wildebeest thronging into
 DD> the doors of the China-mart - with the view of their backsides

Somebody sent me this link: http://www.peopleofwalmart.com

I went blind and had to have my eyeballs surgically sandpapered.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Green Chicken Curry with Coconut Milk
 Categories: Chicken, Curry, Thai, Chilies, Shrimp
      Yield: 4 servings

     10    Green chilies, thinly sliced
      1 ts Shrimp paste
      2 tb Lemon grass
      2    Pieces galanga root
      1 ts Lime zest
     12 c  Cilantro leaves
      6    Shallots
      6    Garlic cloves
    1/2 ts Salt
      1 ts Cinnamon
      2    Cilantro roots
      5 tb Vegetable oil
      8    Chicken thighs, boned
      1 c  Water
      1 ts Tamarind concentrate
      2 tb Thai fermented fish sauce
      4 tb Cornstarch
    1/2 c  Coconut milk
      4    Tomatoes, chopped
    Fresh coriander

  In a food processor puree 6 green chilies, shrimp paste, lemon
  grass, galanga root, lime zest, cilantro leaves, shallots, garlic,
  salt, cinnamon and cilantro root. In a Dutch oven heat oil and
  saute paste over medium heat for 3 minutes. Add chicken thighs and
  turn to coat. Turn heat to high, add water and bring to a boil.
  Reduce heat to medium, cover and simmer 1 hour. Remove chicken and
  reserve. Chill liquid until it congeals.

  Degrease chilled liquid. Reheat gently. There should be 1 cup of
  liquid; add water if needed. Dissolve tamarind concentrate in 2
  tablespoons of hot water and add. Add fish sauce. Bring to a boil
  and thicken with cornstarch mixed with a little water. Turn heat
  to very low and add coconut milk, the reserved chicken thighs, cut
  in half, and simmer 15 minutes. Add remaining green chilies and
  tomatoes. Simmer gently for 15 minutes more. If sauce is too
  thick, thin with a little coconut milk just before serving.
  Sprinkle with fresh coriander and serve.

  TV FOOD NETWORK
  Recipe by: Taste Show
  From: Peggy Morgan

MMMMM



Cheers

YK Jim


... Redneck sommelier: "A lotta folks like this here chardonnay."

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