Text 25278, 94 rader
Skriven 2015-03-24 08:01:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: Bringing up Baby
============================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> We used to have a place (a C-store) that adverted "Halal Foods" on
 DD> it's signage. But, their business was circling the drain until someone
 DD> convinced them to take the "Halal Foods" off the signs. They are doing
 DD> a nice steady business now.

 RH> Depends on the neighborhood, in some areas having the sign would mean a
 RH> better business than not having it.

 DD> We have a fair population of middle eastern ethnicities, being as we
 DD> have a well respected medical school, etc. In fact the lady (Dr.
 DD> Taiebeh Hosseinali) who came third in both red chilli and salsa at the
 DD> recent Joe DeFrates Memorial Chilli Cook-off was wearing the
 DD> traditional muslim ladies head scarf. Can't understand why she didn't
 DD> do chile verde as well.  Bv)=

 RH> She could have done it, with something other than pork, and maybe made
 RH> a clean sweep. The greater Raleigh-Durham-Chapel Hill region has a fair
 RH> Middle Eastern and Indian population but Wake Forest doesn't. But,
 RH> we've got the main, and a branch of, Charlie's Kebab Grill, which make
 RH> a pretty decent gyro.

Well, yeah. I was just being facetious - but, you probably knew that. My friend
Les, who is officially Jewish (having left it to age 72 to get Bar Mitzvahed)
wins competitions making Verde using chicken. He also serves it at Temple and
Rabbi Datz enjoys it. I've made Chile Verde using lamb and it was pretty darned
good.

 DD> I can get goat from Humphrey's and Magro's Meats as well as some farm
 DD> operations.

 RH> I got some from a vendor at the WF farmer's market. That vendor is gone
 RH> but IIRC, another one has goat, as well as rabbit.

 DD> A kid goat(six months or so) won't be much bigger than a thanksgiving
 DD> turkey.

 RH> I think I'll take mine in smaller pieces, thank you.

 DD> I've only done a whole kid one time - an outdoor BBQ over mesquite. My
 DD> opinion is that the same taste could have been obtained at less
 DD> expense and trouble tracking down the goat (at that time, 25 or more
 DD> years ago) by using a lamb.

 RH> Live and learn. (G) Now you know better.

Well, one of the guys had made a trip to Texas and brought back a pickup load
of mesquite. And we wanted to try it. Truthfully, I druther roast a hog. Hard
to beat a hog roast and pig pickin' for an afternoon's entertainment.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Green Chile Stew   Sam Waring
 Categories: Lamb/mutton, Chilies, Poultry, Vegetables, Stews
      Yield: 4 Servings
 
      3 lb Lamb; boneless shoulder
      1 lg Onion; chopped
      3 cl Garlic; fine chopped
    1/4 c  Oil
      2 c  Chicken broth
      1 ts Salt
      1 ts Juniper berries; crushed,
           - dry
    3/4 ts Pepper
      1 tb Flour
    1/4 c  Water
      4 md Poblanos; roasted, peeled
           - in strips
      2 tb Lemon peel; fine shredded
 
  Trim excess fat from lamb shoulder; cut lamb into 1"
  cubes. Cook and stir lamb, onion and garlic in oil in 4 qt
  Dutch oven until lamb is no longer pink; drain. Stir in
  broth, salt, juniper berries and pepper. Heat to boiling;
  reduce heat. Cover and simmer, stirring occasionally,
  until lamb is tender, about 1 hour.
  
  Shake flour and water in a tightly covered container; stir
  into lamb mixture. Boil and stir 1 minute. Stir in
  chilies. Sprinkle each serving with lemon peel.
  
  Sam Waring - From the Chile-Heads Recipe Collection
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Good food ends with good talk. -- Geoffrey Neighor
___ MultiMail/Win32 v0.49

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)