Subj : Asian Food was:Nawlins wa
To   : Dave Drum
From : Ruth Haffly
Date : Sat Apr 01 2023 14:03:50

Hi Dave,


 >> CONTINUED FROM PREVIOUS MESSAGE <<

 DD>       Title: Biryani w/Goat Meat
 DD>  Categories: Lamb/mutton, Vegetables, Herbs, Chilies, Rice
 DD>       Yield: 7 servings

 RH> Looks good, but probably a bit on the zingy side. I'd still give it a
 RH> try tho. Indian cuisine is one that I prefer to have made for me,
 RH> rather than my making it; I do better with others like German,
 RH> Italian....

 DD> That's probably, like me, the spices/herbs/ingredients are more
 DD> familiar. I find, though, that the more I cook Chinese, Thai, Indian,
 DD> etc. stuff
 DD> and see how things work together the more comfortable I am in doing
 DD> that style of cooking.

At this stage I'd rather have the enjoyment of having some things made
for me. My Chinese cooking is more mock Chinese, tho Michael called it
"the real thing" as he did similar (toss stuff into a wok and stir fry
it). I know I can do some things better than a restaurant but I don't
want to best them in everything.

 DD> Here's another Goanese recipe which is on my "Round Tuit" list. You
 DD> can control the heat bu picking which red chilies you use - I think
 DD> I'll go with ripe Anaheim/Numex rather than Thai or cayenne/tabasco
 DD> chilies.


 DD>       Title: Goanese Curried Fish
 DD>  Categories: Asian, Seafood, Chilies, Curry
 DD>       Yield: 2 Servings


We don't do as much fresh fish as we used to, partly because we're not
right on the coast as we were at various times. We have cut back on
portion size of a lot of things, even meats, as the appetite has
decreased with age.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


.... History repeats itself because nobody listens ...

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