Please let me properly introduce myself

Seanette Blaylock wrote:
Any idea where the name comes from?

I think it's because the orange sections look like beaks. That's one
theory I heard anyway.

--
Victor M. Martinez
Owned and operated by the Fantastic Seven (TM)
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"Victor Martinez" wrote in message
...
Mary wrote:
Yep, fat does impart lots of good flavor. It is the reason I love to
roast
meat and poultry with skin and bones. Bones give flavor too.

However, one thing I often do to soups and stocks is to refrigerate them
overnight, then remove the solidified fat on top before reheating

Thats how I make my gravy for my 'famous' roast lamb. I put water leg of
lamb that is stuffed with loads of garlic and rosemary, and then cook it
very very slowly (if it hasn't cooked for at least 6 hours, it ain't done
properly - it should just fall off the bone), allowing the drippings to fall
into the water . I baste the lamb with red wine as it progresses, allowing
the wine to fall into the water as well. About an hour before serving, I
take out the meat and gravy and freeze the gravy part so as to skim off the
fat, and so that I can turn the oven up to raost the vegies. About 10
minutes before serving, the roast goes back in the oven for "crisping up"
whilst I thinken the gravy and add a tad of salt and pepper. The gravy is a
combination of red wine, lamb drippings, garlic and rosemary and its always
gorgeous. I love it over the potatoes.

Yowie

"Marina" wrote in message
...
Christina Websell wrote:

I have a mean version of Lentil soup, called Lentil and Rice Casserole.
Totally veggie, but very very spicy, using Indian spices, we have a large
Indian population in Leicester.
Someone from USA a while ago (no-one you know) said it was difficult for
her to get Indian spices like ground cumin, coriander and chilli.
If you can get these spices I would be happy to post the recipe to anyone
who would like it. It's a meal on its own. And it's very yummy ;-)

Yes, please. I have all those spices and I'm a vegetarian *and* I love
spicy food. And my mouth is already watering.


Ah, now, all your replies make me realise why I had an idea that I'd posted
my recipe for "Lentil Soup, Asian style" already. In the cookbook I got it
from, it's called Lentil & Rice Casserole, but I'm not so sure that's a good
name for it. To me a casserole is made in the oven and cooked at a low
heat for a long time, but this is all made on the hob.
As to whether it freezes, I have no idea as it doesn't last long enough!..my
gut feeling would be: probably not. If the weather is cold, make the meal,
it's a thick texture, dip crusty bread into it and then curl up in front of
the fire feeling that you'll never want to eat again. Heaven.

Tweed
I have lots of Asian recipes...

Christina Websell wrote:

Ah, now, all your replies make me realise why I had an idea that I'd
posted
my recipe for "Lentil Soup, Asian style" already. In the cookbook I
got it
from, it's called Lentil & Rice Casserole, but I'm not so sure that's
a good
name for it. To me a casserole is made in the oven and cooked at a
low
heat for a long time, but this is all made on the hob.
As to whether it freezes, I have no idea as it doesn't last long
enough!..my
gut feeling would be: probably not. If the weather is cold, make the
meal,
it's a thick texture, dip crusty bread into it and then curl up in
front of
the fire feeling that you'll never want to eat again. Heaven.

Tweed
I have lots of Asian recipes...


Tweed
Could you please give me the URL to the recipe. I'm hopelesly lost in
this thread. Thanks so much.

Katz, wandering around, looking for the recipe

Cheryl Perkins wrote:
I'm not Christina, but I found this over thataway --------

Thanks Cheryl!

Katz

On 2005-02-24, Debbie Wilson penned:
Monique Y. Mudama wrote:

Are freshly crushed coriander seeds more potent than pre-crushed ones? I
have a jar of each.

When you say pre-crushed, do you mean whole seeds that are partly crushed,
or ground coriander which looks like a fine powder? Quite often the powder
is used differently to crushed whole seeds, and it would be a stronger
flavour than them in those cases. But if you have a jar of partially crushed
whole seeds, then they would be more potent when frushed crushed,
definitely. What I meant to type there was 'freshly' crushed, but I thought
that was quite a good typo, so I left it :-))

Deb.

Oh. I assumed the ground coriander powder I have was the result of crushing
seeds. I guess it's not.

*grumble* so much to learn

--
monique, who spoils Oscar unmercifully

pictures: http://www.bounceswoosh.org/rpca

If you bought a jar that says "coriander" and it's a powder, I'm pretty
sure it's ground coriander (i.e. cilantro seeds).

On 2005-02-24, Karen penned:
in article , Howard
Berkowitz at wrote on 2/23/05 11:16 PM:

I'm not sure of the proper name, but there is a Mexican chocolate product
that is intended to make hot drinks, and is vastly superior to any cocoa
powder-based drink I've ever had. The stuff comes in round cakes, and you
are supposed to scrape it into milk and heat it. I've been known to munch
on it -- it's hard, and has a sandiness to it that I suspect is very finely
ground almonds.
Ooo. Yup. I buy that. It's delicious. Ibarra.

Is it this?

http://chocoibarra.com.mx/ingles/productos/table.html

--
monique, who spoils Oscar unmercifully

pictures: http://www.bounceswoosh.org/rpca

"Monique Y. Mudama" wrote in message
...
On 2005-02-24, Karen penned:
in article , Howard
Berkowitz at wrote on 2/23/05 11:16 PM:

I'm not sure of the proper name, but there is a Mexican chocolate
product
that is intended to make hot drinks, and is vastly superior to any
cocoa
powder-based drink I've ever had. The stuff comes in round cakes, and
you
are supposed to scrape it into milk and heat it. I've been known to
munch
on it -- it's hard, and has a sandiness to it that I suspect is very
finely
ground almonds.
Ooo. Yup. I buy that. It's delicious. Ibarra.

Is it this?

http://chocoibarra.com.mx/ingles/productos/table.html

--

I don't know but it is wonderful. Speaking of chocolate
I simply must bring up Nutella. Spread on a warm croissant.
Any other Nutella lovers out there?

"Victor M" wrote in message
oups.com...
If you bought a jar that says "coriander" and it's a powder, I'm pretty
sure it's ground coriander (i.e. cilantro seeds).

Yep. The seeds say "Coriander seeds" in my cupboard.