Subj : Re: Hunter's Stew To : Ben Collver From : Dave Drum Date : Sun Oct 19 2025 04:16:47 -=> Ben Collver wrote to Dave Drum <=- BC> Re: Re: Hunter's Stew BC> By: Dave Drum to Ben Collver on Sat Oct 18 2025 05:04 am DD> After a nice plate of what I thought was chicken cacciatore I DD> learned that Sammy hunted his meat on the roof of the hotel. Pigeons! DD> Title: Pigeon Cacciatore BC> Nice squab story. I've never eaten pigeons that i know of. I read a BC> local history about Chinese miners who were here during the gold rush. BC> According to this book, they were reluctant to eat Western food and BC> commonly imported and grew & raised their own ingredients. However, BC> they did hunt and gather. One story was about a western miner who BC> tried a Chinese dish prepared with crow meat. He wrote that he had BC> tried crow before and it never tasted good, but it was delicious in BC> the Chinese dish. I grew up thinking that chop suey was authentic Chinese grub. Then I was living in Sunny Southern Californica and discovered the "House of Yee" in Inglewood. Owned and staffed by recent immigrants (1960s) and featuring Cantonese-style ciusine. I started at the time of their dinner menu and went down the list taking mental notes as I went. Discovered several of the entrees that went on the "repeaters" list. and a couple for the "Not even at gunpoint" column. And just when I was feeling smug learned that there were also Hunan and Peking styles to sample/experience. Oh, my ever expanding waistline. BC> By the way, i am curious about your recent batches of "Hard Times" BC> recipes. Some of them don't strike me as the kind of food i would BC> imagine eating in hard times. Cakes, strawberries dipped in candy BC> grade chocolate, etc. How did you select those recipes? I notice that too. I subscribe to the New York Times cooking section. And periodically they have a collection like that. The "Hard Times" was their header for the collection. Pull a gun on Sam Sifton - the editor. Not me. BC> MMMMM----- Recipe via Meal-Master (tm) v8.06 BC> Title: Honey Curried Chicken Breasts BC> Categories: Chicken BC> Yield: 4 Servings BC> 3 lb Chicken breast halves; BC> - without skin BC> 1/3 c Orange juice BC> 1/3 c Honey BC> 1/4 c Dijon mustard BC> 4 ts Curry powder I widh people who do curry recipes would specify *whic* curry spice is to be used. there is as wide a variance in curry as there is in chile. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Kaeng Paa Kai (Jungle Curry w/Chicken) Categories: Oriental, Chilies, Poultry, Herbs, Curry Yield: 4 Servings MMMMM------------------------CURRY PASTE----------------------------- 2 tb Takrai (lemon grass); - bruised, thin sliced 3 tb Shallots; coarse chopped 2 tb Kratiem (garlic); chopped 1/4 c Kachai (lesser ginger); - peeled, chopped 8 Prik chee fa daegn haeng - (dried red Thai crushed - jalapenos) 1 ts Green peppercorns 1 ts Kapi (fermented shrimp - paste) ds Fish sauce MMMMM---------------------------CURRY-------------------------------- 4 c Chicken; in 1" pieces 1/4 c Nam pla (fish sauce) 3 c Chicken stock or water 1/2 c Makhua pro (Thai eggplant) 1/4 c Prik che fa (Thai jalaenos); - julienned 1/2 c Bai maenglak (kaffir lime - leaves); shredded +=OR=+ 1 ts Lime zest A recent trip to Bangkok resulted in our eating at a nice little restaurant in a back alley near the airport. This dish is quite common, but both my wife and I were taken by the presentation described here (the rest of the recipe is however my wife's). Of course before you rush out to try this, I have to say that you need a heavy, and very sharp knife - a machete or a survivalist’s Bowie might be suitable - and a degree of skill in its use if you are not to have a messy accident - spilling the contents of the coconuts all over the kitchen may well be the least of your problems. So of course I point out that you can open the coconuts some other way, and serve the dish in more conventional tableware! Preparation: First prepare the curry paste by grinding the ingredients to a fine paste in a mortar and pestle or food processor. Pierce the coconuts and drain the juice into a picher. Then using a machete chop off the top of each coconut, just above the mid-point, to leave four serving bowls. Using a spoon scoop out the coconut 'meat' in leaf shaped pieces with a spoon (or use a melon baller). Add about half a cup of coconut to the juice for every two cups of juice, and refrigerate. Reserve half a cup of coconut meat, and reserve the rest to make coconut milk for other recipes. Heat a wok or large sautee pan over medium high heat, and then add a little oil and stir fry the curry paste until aromatic. add the chicken, and stir fry briefly and then add the remaining ingredients, except the lime leaves and the chicken stock, and stir fry until the chicken begins to change colour. Add the stock, and cover, simmering until the chicken and the eggplant is cooked through. Now serve the curry in the four large coconut shell bowls, garnished with the lime leaves, and accompanied by rice in the tops of the coconut shells, bring the chilled coconut nectar to the table as a refreshing cool drink, and don't forget the usual condiments (nam pla prik (chilies in fish sauce), dried ground chilies, and sugar). Colonel Ian F. Khuntilanont-Philpott; Systems Engineering, Vongchavalitkul University, Korat 30000, Thailand NOTES: Kachai is a relative of ginger, known as Lesser Ginger in some parts of the world (though I am reminded that in other places this appelation is used for galangal). For those of a botanical bent its latin name is Kaempferia Panduratum. The prik chee fa are a mild chile, about 6 centimetres long and 1 cm thick. They are known as Thai jalapenos, and if unavailable the Mexican variety could be substituted. If dried red jalapenas are not available, deseed, and devein fresh jalapenos, and use them instead. Makheua pro are a Thai variety of eggplant, about the size and shape of a green golfball. If unavailable you can use normal aubergine, but will need to adjust the cooking time. Bai maenglak is a sweet Thai basil. If unavailable normal European basil may be used. Recipe By: Colonel I.F.K. Philpott From: http://www.recipesource.com Uncle Dirty Dave's Archives MMMMM .... As weird as vegetables magically suspended in Green Jell-O. --- MultiMail/Win v0.52 * Origin: http://realitycheckbbs.org | tomorrow's retro tech (1:218/700) .