From: owner-shindell-list-digest@smoe.org (shindell-list-digest) To: shindell-list-digest@smoe.org Subject: shindell-list-digest V9 #97 Reply-To: shindell-list@smoe.org Sender: owner-shindell-list-digest@smoe.org Errors-To: owner-shindell-list-digest@smoe.org Precedence: bulk shindell-list-digest Sunday, June 3 2007 Volume 09 : Number 097 Today's Subjects: ----------------- [RS] interview podcast [Peter Booth ] [RS] Re: Newsletter #8,964 ["kunigunda" ] ---------------------------------------------------------------------- Date: Fri, 1 Jun 2007 17:31:17 -0400 From: Peter Booth Subject: [RS] interview podcast thank you so much to whoever it was that posted the note about the podcast interview. It made for a great ride to and from work today on a Friday. Of all the interesting things they talked about in the interview, the most interesting BY FAR was when RS mentioned that he would enjoy doing a podcast where he could play/promote/push music that he was listening to. Anyone who's got an "in" with him, PLEASE tell him that this would be a wonderful way for him to spread the word about new music. (He talked a whole bunch in the interview about how much new music there was out there and how it could be hard for people to notice and get noticed. A podcast would be a great way to help get new music out there.) Peter ------------------------------ Date: Sat, 2 Jun 2007 07:55:16 -0500 From: "kunigunda" Subject: [RS] Re: Newsletter #8,964 Richard Shindell newsletter Richard mentioned Chicken Saag in his newsletter. I was curious and found a recipe. In case anyone else is interested, here it is. Sounds good. carrie in kc Saag Chicken Add a few cardamom seeds to the rice for a truly authentic Indian taste! 4-6 servings 1B< hours 20 min prep 3 lbs chicken pieces, skinned and cubed 5 cloves garlic, minced 2 large onions, minced or extremely finely chopped 1 (400 g) can crushed tomatoes 1 inch ginger, minced 4 tablespoons milk 48 ounces spinach, washed & chopped 2 tablespoons butter 1/2 teaspoon cayenne pepper 1 teaspoon ground coriander 1/2 teaspoon turmeric powder 2 big cardamom pods 2 whole cloves 7 tablespoons oil 1 teaspoon garam masala 1/2 teaspoon salt 1/4 cup water 1 tablespoon water Fry the chicken in 4 tbs oil for around 3-4 minutes until lightly browned and set aside. Put the spinach in a pot, add 1/4C water. Bring to the boil and remove from heat. When cool, grind very well (almost to a paste) in blender and set aside. Heat the remaining oil in a pan and add ginger, garlic and onions. Fry until lightly brown. Add tomatoes, salt, cayenne pepper, ground coriander, turmeric, cloves and cardamom. Sprinkle with 1 tbs water. Cook for 10 minutes on a low heat. Add chicken and milk to the pan. Simmer until the chicken is tender (about 10 minutes). Add spinach and garam masala to the pan. Cook until spinach starts sticking to the pan (about 15 minutes). Remove from heat, add butter and cover until ready to serve with rice. ------------------------------ End of shindell-list-digest V9 #97 **********************************