Use of CAPITAL Letters

Discussion in 'Technical Problems and Bug Reports' started by frasermc, Oct 17, 2009.

  1. frasermc

    frasermc Take your flunky and dangle

    Celtic
    Scotland
    Jul 28, 2006
    Newcastle-Upon-Tyne
    Club:
    Celtic FC
    Nat'l Team:
    Scotland
    Can you remove this thread as it seems to be working now. :eek:

    Cheers.
     
  2. AndyMead

    AndyMead Homo Sapien

    Nov 2, 1999
    Seat 12A
    Club:
    Sporting Kansas City
    Chicken Vindaloo Recipe
    Category: Chicken
    Rating: 4.34
    Servings: serve


    Ingredients

    2 teaspoon cumin seeds, whole
    1 teaspoon peppercorns, black
    1 teaspoon cardamom seeds
    1 cinnamon (3 in stick)
    1 1/2 teaspoon black mustard seeds, whole
    1 teaspoon fenugreek seeds, whole
    5 tablespoon white wine vinegar
    1 teaspoon salt
    1 teaspoon cayenne pepper
    1 teaspoon brown sugar, light
    10 tablespoon vegetable oil
    2 large yellow onions, peeled and cut into; half-rings
    6 tablespoon water
    1 ginger, fresh (1-inch cube), peeled; and coarsely chopped
    10 garlic cloves, peeled and coarsely; chopped (or less)
    1 tablespoon coriander seeds, ground
    1/2 teaspoon turmeric, ground
    2 lb chicken breast (boneless), cut into; bite-sized pieces
    8 oz tomato sauce
    1/2 lb new potatoes, peeled and quartered



    Directions: How to Cook Chicken Vindaloo

    Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a spice grinder. In a small bowl, combine ground spices, vinegar, salt, cayenne pepper and brown sugar. Set aside.

    Heat oil in large saucepan over medium heat. Fry onions, stirring frequently, until they are a rich, dark brown. Remove onions with a slotted spoon and put them in a blender. Turn off the heat, but do not discard the oil. Add about 3 T water (or more if necessary) to the onions and blend until you have a smooth paste. Add this onion paste to the spices in the bowl. This mixture is the vindaloo paste.

    Put the ginger and garlic in a blender. Add about 3 T water and blend until you have a smooth paste.

    Heat the remaining oil in the saucepan over medium heat. When hot, add the ginger, garlic paste. Stir until the paste browns slightly. Add the coriander and turmeric. Stir a few seconds. Add the chicken, a little at a time, and brown lightly.

    Add the vindaloo paste, tomato sauce and potatoes to the chicken in the saucepan. Stir and bring to a slight boil. Cover the saucepan, reduce heat to low and simmer for about an hour, or until potatoes are tender. Serve over rice.

    NOTES:

    * Spicy chicken curry -- Nearly every Indian restaurant serves something that it calls Chicken Vindaloo, but the dish varies greatly from place to place. This recipe is a modification of a vindaloo recipe that appears in Madhur Jaffrey's "Indian Cooking" (Barron's 1983). I've attempted to approximate the Chicken Vindaloo served at The Tandoor Palace on Second Avenue in New York. Yield: serves 4-6.

    * Don't undercook the onions. They should be cooked until dark brown. If the onion paste turns out gray rather than brown, then the onions were not cooked enough.

    * This dish is very, very hot. It may not seem so at first, but the spices have a cumulative effect that builds up over the course of the meal.

    : Difficulty: moderate. : Time: 30 minutes preparation, 2 to 3 hours cooking. : Precision: approximate measurement OK.

    : Jim Mattson : University of California at San Diego, La Jolla, Calif., USA : mattson%cs@ucsd.edu

    : Copyright (C) 1986 USENET Community Trust
     
  3. Kryptonite

    Kryptonite Fancy Title Here

    Apr 10, 1999
    Columbus
    Club:
    Columbus Crew
    Nat'l Team:
    United States
    I can't find the infamous cheese post.

    :(
     
  4. lkgf09

    lkgf09 Member

    Jun 7, 2004
    Brooklyn
    Club:
    New York Red Bulls
    Nat'l Team:
    United States
    Tillamook County Creamery Association takes pride in producing superior cheese products. Our high quality supply of milk and our commitment to traditional methods are the key elements in producing award-winning cheese. It is our contention that the freshest milk yields the best cheese products; therefore, Tillamook® Cheese is produced 24 hours a day, 365 days a year. All milk is tested before entering the plant. Milk surpassing the strictest standards is directed toward cheese making as soon as it is received. It takes approximately ten pounds (1.16 gallons) of milk to produce one pound of cheese. In 2003, we sold over 93.9 million pounds of Tillamook Cheese, requiring over 109 million gallons of milk.

    Tillamook Cheddar Cheese
    (Medium, Sharp, Extra Sharp, and Vintage White Extra Sharp)
    Tillamook Cheddar is made from "heat shocked" milk as opposed to pasteurized milk. We use this process because natural enzymes in the milk, essential for producing quality cheddar cheese, suffer during full pasteurization. Milk is heated to 152°F and held for 30 seconds. Because of this process, we are required to age our cheddar cheese inventories for a minimum of 60 days prior to marketing. The length of time cheddar is held for aging determines whether it will be sold as medium (60 days), sharp (minimum of 9 months), extra sharp (minimum of 15 months), or vintage white extra sharp (minimum of 2 years) cheese. After 60 days of curing, the cheese begins to develop a medium flavor. The flavor continues to "sharpen" the longer it ages. All Tillamook Cheese is held in storage at an even 40°F. Which is an ideal temperature for aging. top

    In the making of Tillamook Cheddar, we utilize a microbial/vegetable-based rennet (which has Kosher and Halal certification, and is approved for vegetarian products). Milk color tends to vary during the course of the year due to changes in the cow's diet. For decades, cheddar has been colored to maintain consistency in its appearance throughout the year. In order to create the traditional yellow typical of cheddar, we incorporate a natural vegetable coloring extracted from the annatto tree grown in the tropics. top

    Tillamook Vintage White Extra Sharp Cheddar (aged 2 years) is an extra-aged cheddar without the annatto coloring added, leaving the cheese with its natural white milk color. This Extra Sharp cheddar is aged the longest of the cheddars to develop a distinct, award-winning sharp flavor. All Tillamook Cheese products are produced strictly with the microbial/vegetable-based rennet with the exception of Vintage White Extra Sharp Cheddars, which use traditional animal rennet. top

    Tillamook Cheese offers a Medium Kosher Cheddar manufactured under rabbinical guidance, and is also made using microbial/vegetable-based rennet. This cheese is identified by a kosher symbol and is made with the same process as other Tillamook Cheddar. top

    Tillamook Smoked Cheddar Cheese
    All natural Tillamook Smoked Cheddar (aged 60 days) and Tillamook Vintage White Smoked Extra Sharp Cheddar (aged 2 years) are smoked using natural hardwood smoke to produce these unique cheddar varieties. The smoking process takes roughly eight hours and is completed in our state-of-the-art smoke house. top

    Tillamook Swiss Cheese
    Tillamook Swiss is made using the same traditional "heat shocking" method as our cheddar and is also aged a minimum of 60 days. The clean, slightly sweet, nutty flavor of Swiss and the distinctive smooth holes both develop while curing. Swiss like our Vintage White Extra Sharp Cheddar is made without adding annatto leaving it too with a natural milk white color. top

    Tillamook Monterey Jack Cheese
    Monterey Jack cheese obtained its name from Monterey County, California, where it was first manufactured as a "farm cheese" by Spanish-speaking pioneers in the area. David Jacks, a businessman of that era, began marketing the cheese, where it became known as "Jack" cheese as well as "Monterey" cheese.

    Tillamook Monterey Jack cheese is made with pasteurized milk and does not need to age to develop its mild, fresh flavor. Monterey Jack is sometimes referred to as a stirred curd or washed curd cheese. Unlike cheddar, the curd is rinsed with warm water and stirred before salting. Monterey Jack, traditionally a white cheese, has no color added. top

    Tillamook Pepper Jack Cheese
    Tillamook Pepper Jack cheese is the result of blending the mellow flavor of Monterey Jack with the "zing" of jalapeno peppers. top

    Tillamook Colby Cheese
    Tillamook Colby, like Monterey Jack, is a stirred curd cheese made with pasteurized milk. With a slightly higher moisture content than cheddar, Colby has a softer texture with a mellow buttery flavor. Annatto coloring is used to develop the yellow color typical of Colby. top

    Tillamook Colby Jack Cheese
    Colby and Monterey Jack cheese are combined to form Tillamook Colby Jack. The fresh flavor of Monterey blended with Colby creates a buttery yet tangy flavor and the contrast of color between the yellow and the white cheeses adds to the visual appeal of this specialty cheese. top

    Tillamook Reduced Fat Cheese
    Tillamook Cheese Curds are made with pasteurized milk and added salt. Because the fresh curd's texture changes so rapidly, we offer cheese curds for sale primarily on a fresh, daily basis at the Tillamook County Creamery Association Visitor's Center. Curds are sometimes referred to as "squeaky" cheese. top

    Tillamook Cheese Curds
    Tillamook Cheese Curds are made with pasteurized milk and added salt. Currently, there are no packaging methods available to maintain the integrity of the product; therefore, we offer cheese curds for sale primarily on a fresh, daily basis at the Tillamook County Creamery Association Visitor's Center. top

    Blends of Shredded Cheese
    In 2003 Tillamook® Cheese introduced three varieties of shredded cheese blends. These blends combine varieties of shredded cheese to create an Italian Blend (Mozzarella and Cheddar), Mexican Blend (Pepper Jack & Cheddar), Queso Blend (Monterey Jack and Cheddar).
     

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