-=> Quoting Michael Loo to Dale Shipp <=-

 ML> kaffir lime leaves. Speaking of which, why hasn't
 ML> the word kaffir been retired

It is starting to. These days, a lot of modern food writers refer to
that tree and its leaves and fruit as Makrut or Thai lime.

And along related lines it appears that the Washington Redskins and
the Edmonton Eskimos are finally going to change their offensive
names.

Today's shower thought: The reason grownups aren't picky eaters is
that they do the grocery shopping and they only buy what they like.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken (Or Scallops or Beef) with Fresh Sweet Basil
 Categories: Asian, Chicken, Beef, Scallops
      Yield: 4 servings
 
    1/2 lb Boneless chicken breast or
           -beef or fresh scallops
      2 ts Oil
      3    Cloves garlic; chopped
      3    Makrut lime leaves; cut in
           Thin strips
    1/2 c  Mushrooms (preferably straw
           Mushrooms)
    1/4 c  Shredded bamboo shoots
      3 ts Oyster sauce
      3    Red chili peppers; seeded
           -and chopped
     15    Basil leaves
      2 c  Chopped cabbage (optional)
 
  Thinly slice chicken (or beef) into 2-inch strips (or, if using
  scallops, rinse scallops and score diagonally). In a wok heat oil,
  garlic, and lime leaves on high heat, until oil bubbles. Add
  chicken (or scallops or beef), mushrooms, bamboo shoots, oyster
  sauce, and red chili peppers; stir fry for 5 minutes or until
  chicken (or scallops or beef) is cooked. Mix in basil and serve on
  a bed of chopped cabbage (if desired).
  
  Recipe By: Carol Miller-Tutzaue
 
MMMMM
 




Cheers

Jim


... Use that name which identifies it most correctly. - Escoffier

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