list, want to set something like this up? I'll volunteer my Chicken Korma.
larry
At 05:34 PM 12/15/2003, you wrote:
>While you seem to have a somewhat inflated idea of how much time,
>effort, and money I'm willing to put into cooking for little old me, I
>will say 2 things about this.
>
>1: Next time I'm in Atlanta, I'm *so* coming to dinner at your place.
>
>2: Next time I cook for a girl, something like this would blow her
>socks off. Maybe more -- cinnamon is supposedly an aphrodesiac. :-)
>
>*sigh* As much as I used to enjoy cooking, I was never very subtle, and
> now I'm really out of practice. What I need are a bunch of local
>people who would enjoy a weekly round robin sort of cooking group.
>Maybe I'll dig some people up and suggest it, if for no other reason
>than to practice.
>
>--Ben "needs to spend more time in the kitchen" Doom
>
>Adam Churvis wrote:
>
> > I know Deanna already mentioned Middle Eastern recipes, but you'll probably
> > want to look specifically at Moroccan dishes, like the tajines. They use
> > proportionally more cinnamon that other cuisines.
> >
> > I make a chicken tajine that uses a good amount of cinnamon and only a
> > little honey (which can be omitted for your diet if you need), and it
> rounds
> > the flavor out with orange water and a touch of cardamom. The whole thing
> > is served over couscous (the real stuff, made in a real couscouserie -- no
> > instant box stuff here).
> >
> > Stop by next time your in Atlanta and I'll cook it for you, or I can send
> > you the recipe. It's a little involved the way I do it, because I roast a
> > seasoned bird first, then discard skin, fat, and bones before adding the
> > meat to the tajine. Doing it this way also lets the vegetables stay a
> > little crisper because they don't have to cook for such a long time,
> and the
> > flavor is deeper because half of it is already infused in the meat from the
> > roasting process, and you know how much better roasted spices taste. And
> > most importantly, the entire dish has only a fraction of the fat that it
> > normally would.
> >
> > Another tip: if you like the luxurious nature of honey and fat in a
> > traditional tajine but can't take the diet hit, substitute a little lekvar
> > (a relatively unsweet prune jam used in Jewish cooking) to the tajine
> at the
> > beginning of cooking. Also adds a nice flavor hint.
> >
> > Respectfully,
> >
> > Adam Phillip Churvis
> > Member of Team Macromedia
> >
> > Advanced Intensive ColdFusion MX Training
> > ColdFusion MX Master Class:
> > January 12 - 16, 2004
> > <http://www.ColdFusionTraining.com>http://www.ColdFusionTraining.com
> >
> > Download CommerceBlocks V2.1 and LoRCAT from
> >
> <http://www.ProductivityEnhancement.com>http://www.ProductivityEnhancement.com
> >
> > The ColdFusion MX Bible is in bookstores now!
> > ----- Original Message -----
> > From: "Ben Doom" <[EMAIL PROTECTED]>
> > To: "CF-Community" <[EMAIL PROTECTED]>
> > Sent: Monday, December 15, 2003 4:02 PM
> > Subject: Re: Cinnamom and Type2 Diabetes
> >
> > > I saw an article about this the other day. I've been trying to figure
> > > out how to include more cinnamon in my diet without adding more sugar.
> > >
> > > Ideas/recipies welcome.
> > >
> > > --benD
> > >
> > > [EMAIL PROTECTED] wrote:
> > >
> > > > Cinnamon Improves Glucose and Lipids of People With Type 2 Diabetes
> > > > article in DiabetesCare, American Diabetes Assn.
> > > >
> > > >
> <http://care.diabetesjournals.org/cgi/content/abstract/26/12/3215>http://care.diabetesjournals.org/cgi/content/abstract/26/12/3215
> > > >
> > > > -Ben
> > > >
> > >
> >
>
>----------
>[
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