Subj : Different Cuisines was: R
To   : Ruth Haffly
From : Dave Drum
Date : Sun Mar 17 2024 05:55:00

-=> Ruth Haffly wrote to Dave Drum <=-

DD> If you've never had mango I scream and you get a chance to try it - by
DD> all means give it a whirl.

RH> We've had it a number of times. Didn't get it this time as we were
RH> doing take out, not eating in.

Fair enuff. I keep hop[ing to see it in my stupormarkups. I'd buy it
before Moose Tracks or Washington Cherry (two of my usuals).

DD> This (or maybe it was goat) was on the buffet one time. Good stuff.

DD>       Title: Lamb Biryani
DD>  Categories: Lamb/mutton, Vegetables, Chilies, Dairy, Herbs
DD>       Yield: 8 servings

RH> Looks good except for the amount of cilantro in it. I know, needed for
RH> the flavor, but..........

DD> Here's one w/o soapweed. And using economical chicken.

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

DD>       Title: Student's Chicken Biryani Pilau
DD>  Categories: Poultry, Rice, Curry, Vegetables
DD>       Yield: 6 Servings

RH> It does look good--and easy. I've done a simple beef curry from time to
RH> time but never really gotten into cooking other Indian foods.

It is easy. Like you, I'm more into other cuisines than Indian. Southeast
Asian or Chinese are my favourite non-European or USA specialties. I do
make side trips into Korean and Japanese .... sometimes.

Here's one I have made a few times. You may want to cut back on the phak
chi since it is cilantro. I approached it with caution as I know how it
is easy to overload w/soapweed. I find that it blends right in with the
other flavours. For the prik phom I use either bird's eye or rat dropping
chilies.

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

     Title: Pork w/Kratiem & Prik Thai
Categories: Oriental, Pork, Rice, Chilies
     Yield: 4 Servings

     3 tb Peanut oil
     4 tb Kratiem (garlic); chop fine
     1 lb Boneless pork; very thin
          - sliced
     1 tb Prik phom (freshly crushed
          - dried red chilies)
     2 tb Nam pla (fish sauce)
     1 ts Prik Thai (black pepper); or
          - more
     1 tb Phak chi (coriander leaf);
          - chopped

 Heat wok and add peanut oil. Saute garlic for moment and add
 pork. Cook 3-5 minutes then add remaining ingredients. Stir
 for another minute or so then serve over white rice.

 From: http://www.cooks.com

 Uncle Dirty Dave's Kitchen

MMMMM

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