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2006-10-05 -Short Attention Span Theater-

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Posted by Zenster 2006-10-05 02:34|| || Front Page|| [11136 views since 2007-05-07] Top

#1 Trailing wife: about the questions you asked me yesterdary. A tablespoon is the kind of spoons used to eat soup (by an adult) not for serving it. In fance we name them cuillères à soupe (soupspoons).

In the recipe it is sweet paprika but I use enough cayenna for the dish being slightly hot.

Posted by JFM">JFM 2006-10-05 06:39|| 2006-10-05 06:39|| Front Page Top

#2 Then we use "tablespoon" in the same way, JFM -- to equal 15 ml. Thank you for your answers -- I realize I posted late last night. One of these days I'll post a table of equivalences as I received it from the American Women's Club when I moved to Germany -- it proved exceedingly useful to answer questions of measurements, translation of spice names, ingredient substitutions... exactly what you struggled with when trying to find sage in Germany. Since we are a world-wide group here at Rantburg, others may find it helpful as well. :-)

Posted by Jith Grereling4792 2006-10-05 11:07|| 2006-10-05 11:07|| Front Page Top

#3 JFM, thank you for the many contributions yesterday. Most accomplished chefs are well able to interpret your meanings and thank goodness we have the ever-thoughtful trailing wife to kindly provide the needed footnotes for everyone else.

Speaking of recipes, trailing wife, if you have never tried it, please give the shepherd's pie a whirl. It is the ultimate In-Sink-Erator recipes for kitchen leftovers and can even be eaten at room temperature as a delicious addition to the lunchbox. The ingredients can be adjusted to whatever dietary restrictions you have without impairing its flavor in the least. Just look for a non-butter or lard-type crust to avoid the dairy-meat prohibition.

Posted by Zenster">Zenster 2006-10-05 12:21|| 2006-10-05 12:21|| Front Page Top

#4 I plan to, Zenster -- it does look tasty, and within my cooking skills. I have been suffering reading everyone's delicious pork recipes! I don't go as far as the meat/milk restriction, though, nor even forbid Mr. Wife and the trailing daughters their beloved salami sandwiches, shrimp or pepperoni pizza.

Posted by trailing wife 2006-10-05 12:56|| 2006-10-05 12:56|| Front Page Top

#5 TW - something not pork for you...

On a one serving basis...
1.25 to 1.5 cups of apple juice
1 stick of cinnimon
2 to 3 whole cloves
1 sliced apple
boil for awhile for the flavor to spread.
Then add 1/2 cup of regular (not instant) oatmeal
cook until oatmeal is tender.
(it will not turn to glue like it does cooking it in water.)
Eat as is (no milk...)

Posted by 3dc 2006-10-05 14:24|| 2006-10-05 14:24|| Front Page Top

#6 Not to forget the kiddies, a simple to prepare dish.
Mock Chicken Legs

1/3 pound ground beef
1/3 pound ground veal
1/3 pound ground pork
plain bread crumbs
salt
wood or bamboo meat skewers

In a bowl combine the ground beef, veal, and pork. Salt to taste. You can increase the ground beef if you can't get ground veal.
Form the mixture into "drumstick" shapes and insert the skewer. Roll the "drumstick" in bread crumbs to coat the meat.
In a frying pan brown the sides of "drumsticks". After browning reduce heat, add some water to the pan, cover and simmer for around an hour untill well done.
Haven't made them in a while so I can't tell you the yield, I think it's around 6. Depends on how big you make them.

Posted by bruce 2006-10-05 14:40|| 2006-10-05 14:40|| Front Page Top

#7 TW

If you like sauerkraut, I can look for recipes and you can replace the pork with a list of casher delicacies I will provide you.

Posted by JFM">JFM 2006-10-05 15:58|| 2006-10-05 15:58|| Front Page Top

#8 I do like sauerkraut, JFM, and it's sweet of you to offer, but it is Ramadan after all, and we're supposed to suffer a few hunger pangs. ;-)

Posted by trailing wife 2006-10-05 20:02|| 2006-10-05 20:02|| Front Page Top

#9 As I follow the sun across this globe, I have nearly reached a stalling point as we approach the Middle East. A brief search showed me that Indian pork recipes do indeed exist, but rather than bring you the same old red chili miasma, I decided to make something original. So here it is, just for you Rantburgers, a variant on Mexican chile verde, Indian style.

Emerald Curry
Cilantro Chile Chutney Marinade

Preparation Time: 1 Hour

Serves: 4-8 People

Ingredients:

1-2 Pounds Medium Lean Pork (Boston Butt or Shoulder)

Marinade:

6 Scallions (chopped Coarsely)
6 Cloves Garlic (peeled and crushed)
¼-½ Cup Chopped Cilantro
¼ Cup Olive Oil
¼ Cup Fresh Lime Juice
2-3 TBS Chopped Green Chile (Serrano or Jalapeño)
1 TBS Grated Ginger
1-2 TSP Green Curry Paste (Thai Kitchen is quite good)
1 ½ TSP Sugar
1 TSP Sea Salt
1 TSP Ground Cumin
½ TSP Ground Coriander Seed

Options:

Coconut milk
Spring onions instead of scallions

Preparation:

Mix all marinade ingredients and blend thoroughly. Marinate cubed pork for two hours or overnight. Arrange on pre-soaked bamboo skewers. Grill over medium coals, brushing occasionally with some of the marinade.

Make a sauce from the marinade by adding some chicken stock, for extra sweetness include a little coconut milk, and then thicken with some cornstarch. Temper the sauce by mixing a little of the hot marinade with the cornstarch that has been dissolved in some water. Slowly add small amounts of the dissolved cornstarch to the sauce and bring to a gentle boil then reduce heat.

Notes: Serve over steamed rice or saffron rice with carrots and peas (pilaf). Chapatis or roti type flatbreads will go quite well with this dish.

Posted by Zenster">Zenster 2006-10-05 23:50|| 2006-10-05 23:50|| Front Page Top

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