Text 724, 92 rader
Skriven 2013-05-06 15:24:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: not so sharp 509
========================
 ML> Best of all, one of the dinner guests got wind of my
 ML> experiment and ran to the bakery to get focaccia, which
 ML> though not fitting quite into the menu did taste very good.
 NB> And saved you the effort of the experiment... :)

In this case my real concern was the age of the
available yeast, which although sealed and kept in the
fridge was 2 years out of date.

 ML> I don't know who the diagnosing hematologist was; I get
 ML> only what I can glean from his e-mail cc:s, including
 ML> those to his work colleagues and my father's former
 ML> associates (usually different sets of content, and I am
 ML> certainly getting a picture carefully crafted to what he
 ML> wants me to think).
 NB> Ah.  And apparently, at least, you get a fuller picture than either of
 NB> the mail lists get, since you get them both... which of course could
 NB> still be well lacking in some detail...

Not really, as I am not on either list but get missives
that are hand-picked for the purpose. I am aware of this
because sometimes he forgets to do the blind cc: thing,
so I can see what has been said to whom.

 NB> Ach, himmel!  (that got a cough-laugh from me at the first reading,
 NB> and a shaking of the head...)  That biopsy isn't pleasant, true (I've
 NB> had it myself), but needful for the proper diagnosis... Sooner than
 NB> later, yup, I'd hope so...  :)   Especially if he is interested in
 NB> living...  

He has found a hematologist who said it wasn't necessary.
We'll see how far that goes.

 ML> Beremeal bannocks
 ML> source: Hiram Walker ad
 NB> Interesting source... ;)

The boozohol companies used to advertise heavily, and the
ones in the family magazines tended to feature things that
only peripherally involved liquor, in contrast to those in
the sophisticated or "men's" magazines, which had either
drink recipes or scantily-clad females or both.

Jwanu Chicken Tarkari
categories: Nepal,
Yield: 1 batch

2 lb chicken, 1" cubes (can be substituted with lamb)
1 lb spinach, thoroughly washed and torn into pieces
5 dried red chilies
1 Tb jwanu (lovage seeds)
1 ts mustard seeds
1 c onion, chopped
1 ts turmeric
1 Tb garlic, minced
1 Tb ginger, minced
1 ts cumin powder
1 ts curry powder
1/2 ts chili powder
2 c tomatoes
2 c broth or water
3 Tb cooking oil
Salt and Pepper
2 Tb chopped cilantro for garnish 

Himalayan Chicken Stewed in Lovage Broth

In a large bowl, combine chicken pieces with 1 Tb oil,
turmeric powder and salt. Let marinate for 10-15 min.

In the meantime, heat 2 Tb oil in a saucepan. Put dried
red chilies and fry until dark. Add jwanu and mustard
seeds to the oil; fry for 15 sec. Transfer seasoned
chicken pieces to the pan and brown well on medium-high
heat. Lower the heat to medium and to the browned
chicken mixture, add garlic, ginger, cumin powder, curry
powder and chili powder; stir the entire mixture well
for 2 min until the aroma of different spices is
released. Add chopped tomatoes, broth, salt and pepper;
mix well. Bring the stew mixture to a boil and cook over
low heat for 20-25 min until the chicken is tender and
the desired consistency of the sauce has been achieved.
At last, add spinach and gently fold into the stewed
chicken in batches. Allow cooking for 1 min or so just
until all the spinach is wilted. Adjust seasoning with
salt and pepper. Garnish with chopped cilantro. Serve
with rice and roti (flat bread).

http://nepalicooking.tripod.com
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)