Subj : Re: Greek
To : Ruth Haffly
From : Dave Drum
Date : Mon Jul 22 2024 06:23:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> We still have a good variety in WF but Raleigh has an abundance of each
RH> type. Morrisville, a bit west of Raleigh, has a big Asian (especially
RH> Indian) population so it has a lot of Indian restaurants.
DD> We have a selection of Indian-ish places. Th best of these is a place
DD> called "Flavour of India" located in a little out-of-the-way strip
RH> Those are the best places. The Indian place Steve and I liked in
RH> Raleigh was on a strip mall adjacent to the main road but the
RH> restaurant was well set back from most of the stores. There was a
RH> really good bbq place in that plaza also but it was family run and the
RH> family needed to concentrate efforts otherwise so closed the
RH> restaurant.
Got to keep the priorities straight. The couple that owns one of my
favourite "day-shift" cafes (06:00 'til 14:00) had taken a struggling
location across town an made it very successful. Then they closed it
and sold to another operator. When I asked Kurt about it he replied
"Vickie and I are getting "up there" and we're slowing down a bit."
DD> mall. When my friends and I visited there the first time we were the
DD> only
DD> non-Asians in the place. The buffet was great (and AFAIK authentic)
DD> and I sampled some dishes I had only read about. Plus there was mango
RH> We've been the only gringos in some Mexican places. One, in Savannah,
RH> catered to the blue collar crowd but also welcomed those in uniform so
RH> we always got a good meal.
My former manager at AZ is of Mexican descent. He has turned me on to
many specialities which I'd never have thought to try. And he's always
"on he money" when rating a new place.
DD> ice cream offered for dessert. I quite liked that.
RH> What about mango lassies for drinks?
Never tried it. These days my most comon drink is water w/lemon. Or
just water and ice cubes. Bv)=
DD> 8<----- YOU KNOW ----->8
RH> At least the next day, after the first round is well settled.
DD> My favourite thing at the Gyros places (they're all 'Quick Serve') is
DD> this ......
RH> We usually do a lamb gyro, sometimes a kebab and about half the time, a
RH> baklava for dessert.
DD> Depends on my mood which I'll go for - sandwich or souvlaki. And I
DD> don't often do dessert. Unless there is rhubarb pie on offer. Not
DD> strawberry/ rhubarb which I consider an abomination.
RH> But others of us like it. The baklava pieces are small so there's
RH> always room for one of them.
It's odd. I like rhubarb pie and I like strawberry pie. But not the
combination. I think it's bacause I prefer my rhubarb to be a bit tart.
DD> I had a version of this at Flavour of India - there was also chicken
DD> biryani on offer - but I'd never had goat before. It turns out it's a
DD> lot like lamb - but a bit more "chewy".
RH> A lot bonier too. I've used it in combination with other meats in my
RH> chili.
I've use goat and lamb in chile verde - never in red chilli.
3 lb Lamb or goat shoulder
2 c Stewed tomatoes
3 tb Bacon grease
6 oz Can tomato paste
1/3 c Flour
3 c Water (or chicken broth)
3 md Onions; chopped
2 1/2 ts Salt
6 cl Garlic; minced or pressed
1/2 ts Dried, ground oregano
32 oz (2 cans) whole green chilies
Melt bacon grease in a skillet over med-high heat. Put
flour into a paper bag and shake the meat with the flour
to coat meat. Add the meat to the bacon grease a little
at a time and brown well & evenly. Remove the meat to a
5 qt. Dutch oven. Add the onions & garlic to the skillet
and saute until translucent. Add these to the pork in
the pot. Stir in the remaining ingredients, bring pot to
a boil, and keep stirring every 2-3 minutes. When boiling
lower heat to low & simmer for 45 minutes. Taste, adjust
seasonings as per personal taste, and cook for 30 mins.
This recipe comes to us from the Native Americans we call
the Navajo. They call themselves the Di-neh. It is a great
stew and deserves your attention!
Enjoy!
Source: Mary R. Neh, Economist, Navajo Cultural Center File
Meal Master Format by Dave Drum - 02 November 1996
Uncle Dirty Dave's Kitchen
MMMMM
... "He was a bold man that first ate an oyster." -- Jonathan Swift
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