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Old 1st October 2012, 08:06 PM   #1311
Lavcat is offline Lavcat  United States
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I researched Mole recipes last fall but gave up when I learned the preparation took days, and the ingedients were said to be hard to find (hard to find in Mexico, that is). However I found an easy Mexican recipe for almond chicken and added one of the Lindt Chili Bars to it. Very good indeed.

But now if you will excuse me I have to return to the preparation of my Chicken Mechoui for dinner tonight.
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Old 1st October 2012, 08:43 PM   #1312
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Cookies for tea break, in simple 12 steps.

1. Melt 1/2 cup of butter
2. Add 1/2 cup of brown sugar
3. Add 1 cup of almond flour
4. Add 1 cup of non-bleached flour
5. Add 1/2 cup of semolina
6. Add 2 eggs
7. Ad 2 tea spoons of Amaretto liqueur
8. Mix thoroughly
9. Roll balls of walnut size
10. Place them about 1" apart on baking sheet
11. Bake 10-12 minutes in 400F oven
12. Enjoy!
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Old 1st October 2012, 11:42 PM   #1313
popilin is offline popilin  Argentina
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Sounds delicious, pity that neither I nor my oven know that what is 400F
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Old 2nd October 2012, 01:00 AM   #1314
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400F is usually about 4/5 the way the way there, no matter what your home oven.

Cheers.
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Old 2nd October 2012, 03:22 AM   #1315
popilin is offline popilin  Argentina
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4/5 has more sense for me than 400F, my oven just says Min-Med-Max, its older than me but still works !
Thanks Cal
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Old 2nd October 2012, 06:27 AM   #1316
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Today I'm gonna make Pad thai, any experiences or recommendations?

Pad Thai - Wikipedia, the free encyclopedia
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Old 2nd October 2012, 09:21 AM   #1317
SY is offline SY  United States
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You will find no two Pad Thai dishes to be the same, it's a rather generic thing. I like to use tamarind and lime juice for the sour and palm sugar for the sweet. Use very fresh cold bean sprouts at the very end; they aren't cooked in order to give a texture and temperature contrast. Crushed roasted peanuts, NOT peanut butter! I found a vegetarian Worcestershire sauce (Bulldog) that substitutes for the fish sauce. Thai bird chiles perk things a bit, and a squirt or two of Sriracha during the stir frying gives a nice color.
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Old 2nd October 2012, 01:50 PM   #1318
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Quote:
Originally Posted by Lavcat View Post
I researched Mole recipes last fall but gave up when I learned the preparation took days, and the ingedients were said to be hard to find (hard to find in Mexico, that is). However I found an easy Mexican recipe for almond chicken and added one of the Lindt Chili Bars to it. Very good indeed.

But now if you will excuse me I have to return to the preparation of my Chicken Mechoui for dinner tonight.
I managed Diana Kennedy's recipe 30yr. ago, but we have (had) a small Mexican community with a good shop. She does mention that it takes a village to make one. I did the whole turkey thing, lots of work.

Her first book is essential, though my Texan friends think "that's not Mexican food".
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Last edited by scott wurcer; 2nd October 2012 at 02:16 PM.
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Old 2nd October 2012, 02:53 PM   #1319
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Crushed roasted peanuts
Put your peanuts in a plastic bag and use a rolling pin.
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Old 2nd October 2012, 03:04 PM   #1320
SY is offline SY  United States
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That works. I use a crab mallet or the flat side of my cleaver.
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