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[Leslie <cayadopi AT yahoo.com>]

I read thru the posts something about curry being good ....
 
Here's my Chicken Curry recipe.
 
You can make it as hot or mild as you like.
 
 
CHICKEN CURRY
 
4-6 Boneless Skinless Chicken Breasts
Butter or Olive Oil
Minced Garlic (to taste)
Chopped Onion (1 med)
Chopped Green Pepper (about 1/3 of a pepper)
Curry Power (generous)
Garam Masala (spice department-McCormicks)
Cayenne Pepper (to taste)
Plain Yougurt (1 small container)
Chicken Boullion Cube (1)
Heavy Whipping Cream (1 small)
White or Red Raisins (I like red better)
Shredded Coconut
Sliced Almonds
 
In a large heavy skillet, over medium heat, melt approximately 1 to 1 ½ 
tablespoons of butter (or olive oil).  Sprinkle approximately ½ - 1 teaspoon 
of minced garlic.  
 
Pinch very small amounts of Cayenne Pepper between fingertips and sprinkle 
very tiny amounts on each chicken breast on one side only.  Coat both sides 
of each chicken breast with Curry Powder (almost until you can not see the 
chicken).  When butter is melted and coats the entire skillet, place chicken 
breasts in the pan and cover.  Cook approximately 3 minutes, then turn and 
cook the other side.  If all breasts do not fit in the pan, remove the 
semi-cooked breasts and cook the rest of the breasts in the pan.  Lightly 
sprinkle Garam Masala on both sides of chicken breasts (more can be added to 
taste).  Add ½ small chopped onion and a small amount of chopped green pepper 
to the liquid in the pan.   Return all breasts to the pan and cover.   
Continue cooking over medium to medium low heat.
 
Microwave ¾ cup of water with a chicken bullion cube.  Use to thin yougurt 
sauce below.
 
Add approximately 1 cup of plain yougurt to the pan and mix in between 
chicken breasts.  Use more yougurt if needed if you like a lot of sauce to 
spoon overe rice.  Add about 1/3 of the boullion.
Add approximately 4 ounces of heavy whipping cream to sauce and stir in to 
thicken.
 
Sprinkle raisins, coconut and almonds into the sauce. (about a handful or so 
of each).
 
Cover and continue cooking, checking for thickness of sauce.  Dilute if 
needed with boullion.  Thicken as needed with additional cream.
 
(Alternatively, you can transfer all to a pyrex disk and finish baking in the 
oven, bake covered at 375 for 20-30 minutes, spooning and stirring sauce as 
needed.)
 
Serve over white rice, or rice pilaf -- spoon lots of sauce over the rice.
 
(Note:  you can keep the chicken breasts whole, or slice into small pieces)
 
 
 
On a trip to Norway to visit family, my sister and I had a lay over in 
London.  We stopped in a local East Indian resturant.  Not knowing what to 
order, and being the only customers in the resturant, they offered to bring 
out a smorgasbord of things to try, to which we agreed.  One item was Chicken 
Curry.  It was delicious and I asked the chef what was in it.  Basically, the 
above.  He had pureed all the ingredients, but I like the raisins, coconut 
and almonds the way they are, as it gives a wonderful "texture" to the meal.  
I also prefer slicing the chicken into smaller pieces.
 
Don't get the Thai type curry.  This curry is a yellow powder in the spice 
department.  The dish is very "yellow" when cooked up.
 
Sometimes I have forgotten to buy the cream - it is just as good with just 
plain yougurt.  



>From don.bowen AT earthlink.net  Mon Dec 22 23:36:31 2008
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Subject: Re: [Homestead] welding
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What do you want to weld?  Thin sheet? Heavy plate?  Cast iron?  All require
different techniques.  For a start take a class.  Many schools offer night
classes on welding and will help you decide what equipment to buy.  Many
times local welding stores will give significant discounts for students in
the classes.  Other than that, a good book is the one by Richard Finch.

For thin material a gas outfit is a good start.  Plus it is handy to cut
heavier metal and it is often called a "hot wrench" because of the way a
little flame can make rusted nuts loosen.  The biggest hassle is the tanks.
Small tanks are fine for occasional jobs but do run out fast on larger jobs.
Tanks can be leased or purchased.

To get good beads, a wire feed welder works well and a beginner can do a
passable job with one but they are more expensive than a stick welder.  Good
AC stick welders are common and not too high priced.  Makes a better weld
but the units are more expensive.  Avoid the small cheap buzz boxes.

I have gas, stick, and wire.  The gas is an outfit I bought over several
garage sales, regulators at one (single stage, still looking for an
affordable set of dual) mixer and tips at others.  A friend gave me the
hose.  I have two sets of tanks, a small and a larger set, both sets picked
up at garage sales.

The stick welder is a 40 year old 180 Amp AC welder I bought at a garage
sale that has what appears to be an almost 100% duty cycle.  I have abused
it many times.  The cables were given to me and I bought the holder and
clamp new.  I use mostly 6011 and 6013 rod because I bought several boxes at
a garage sale. I have put some hard surface rod through it.

The new welder I have is a Hobart wire feed.  I got it at a welding show and
it is an easy unit to use.  The gas tank came from a home center going out
of business and I traded it for a larger tank at a sale.  I use C20.  Good
welder and easy to use but it has problems welding much over 1/4 single
pass.

I also have an anvil and forge and have done some forge welding.

Don Bowen  KI6DIU
http://www.braingarage.com/Dons/Travels/journal/Journal.html