-=> On 12-05-20  00:00,  Michael Loo <=-
 -=> spoke to Jim Weller about 42 cereal filler <=-

 > Here's another oddity:
 >       Title: Cornish Game in Melon

 ML> Waste of a honeydew, I say. Not only that,
 ML> the bird will taste weird. Not only that,
 ML> the skin will become so flabby that even
 ML> I would have a hard time enjoying it. You
 ML> might say, oh, what about poularde en 
 ML> vessie, and I'd reply, yeah, but unless
 ML> you're doing it very wrong, the chicken
 ML> doesn't taste like fruit afterward.

Gail would certainly turn down that flabby skin.  As to melons, one
common side dish on the menu here is "fruit salad".  It can vary a lot
as to what is in it.  At the best of times, it has pineapple, melons,
blue berries, black berries and strawberries.  Often it is just
pineapple and two sorts of melon -- cantalope and honey dew.  I get the
melon, and Gail gets the pineapple (not that I don't like pineapple, but
it seems like a fair trade to me).  The problem with the melons is that
they do not seem to be able to get ones that are ripe.  Often they even
have a fair amount of crunch to them.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Ceylonese Chicken Curry
 Categories: Main dish, Chicken
      Yield: 8 servings
 
      2 lg Onions
      1    Piece ginger root, peeled,
           -chopped (2")
      2    Garlic cloves, peeled
      2 tb Water
      5 tb Corn oil
      3 tb Curry Powder
  1 1/2 lb Boneless chicken breasts,
           -skinned
  1 1/2 tb All-purpose flour
  1 1/2 c  Chicken stock
      2    Celery stalks, sliced
      1    Bell pepper, seeded, diced
    1/2 ts Cumin seeds
      3 oz Button mushrooms (opt)
    3/4 oz Creamed coconut (opt)
      2    Tomatoes, peeled, seeded,
           -sliced
           Toasted shredded coconut
           Fresh chervil sprigs (opt)
 
  Cut 1 onion in fourths. In a blender or food processor, process onion,
  ginger and garlic until very finely chopped. Heat 3 tablespoons of
  oil in a saucepan. Add onion mixture and Curry Powder and fry 2
  minutes, stirring constantly. Cut chicken in bite-size cubes and add
  to onion mixture. Fry until chicken is seared. Stir in flour and cook
  1 minute. Stir in stock and bring to a boil. Cover and simmer gently
  15 minutes.
  
  Meanwhile, peel remaining onion and separate in rings. Heat remaining
  oil in a skillet. Add celery, onion rings, bell pepper, cumin seeds
  and mushrooms, if desired, and fry gently 4 minutes. Add vegetable
  mixture to chicken mixture and cook 15 minutes. Stir in creamed
  coconut. Add tomatoes and heat through. Garnish with shredded coconut
  and chervil sprigs, if desired, and serve hot.
  From: Michael Orchekowski
  ~--
 
MMMMM
 


... Shipwrecked in Silver Spring, Maryland. 00:30:43, 06 Dec 2020
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01