attachments

C

cyalexa

Well-known member
Is there a way to add an attachment to a post? I shared a recipe via a link in an earlier post but how would I share a word document?

Thanks.

 
I think you could creat it as a Gmail document, then post THAT link.

There's probably also a way to create a PDF and post it somewhere that is accessible. What are you trying to post?

 
I can open it, but of course, it's in my own computer... let me know if it works for any of you....

 
Don't worry, all is fine.... Great! (more inside)

Cindy, I guess the best way is to create a google document and they upload the file, as Steve suggested

My document also has a photo in it, so hopefully everything uploads fine together

 
Here's a "translation" of the recipe, courtesy of Babelfish.

sure, translator programs aren't perfect but it all seems perfectly clear to me. . . all except that bit about the "culinary robot".


For 4 people:
3/4 cup (110 G) of salted cashew nuts, roasted 1/3 cup (80 ml) of natural yoghourt
1/4 cup (60 ml) of coriandre chopped coarsely
1 spoon with table (15 ml) of fresh, peeled and chopped ginger
1 spoon with table (15 ml) of soft or spiced paste of curry
1 spoon with table (15 ml) of gilded brown sugar 1/2 spoon with the (2,5 ml) of salt
1/2 spoon with the (2,5 ml) of crushed pepper
1 spoon with table (15 ml) of oil of canola
2 lb (1 kg) of chests of chicken cut in cubes or tops of chicken legs
1/2 cup (125 ml) of chicken stock

To chop cashew nuts with the culinary robot finely. To then add yoghourt, the coriandre, the ginger, the paste of curry, brown sugar, salt and pepper and to give the robot go from there until the preparation is homogeneous. To heat oil in a large frying pan on semi-sharp fire. Y to make gild the pieces of chicken until they are well coloured (approximately 4 minutes per face). To add sauce to cashew nuts on chicken, and then to add the chicken stock.

To stir up until homogeneity, to lower fire and to leave mijoter to cover, until the chicken is well cooked (approximately 15 minutes). To let rest 10 minutes without discovering. To be used the curry on a bed as basmati rice and to decorate with coriandre.

 
But I got bored and translated THAT recipe into "'merican".

Curried Chicken with Cashews
Serves 4 people:

¾ cup SALTED CASHEWS, roasted
3 cups NATURAL YOGURT
¼ cup CILANTRO, chopped coarsely
1 Tbsp FRESH GINGER, peeled and chopped
1 Tbsp MILD or SPICY CURRY PASTE
1 Tbsp GOLDEN BROWN SUGAR
½ tsp SALT
½ tsp BLACK PEPPER
1 tsp CANOLA OIL
2 lb CHICKEN BREASTS, cubed or DRUMSTICKS
½ cup CHICKEN STOCK

Finely chop cashews in a food processor. Add yogurt, cilantro, ginger, curry paste, brown sugar, salt and pepper and process until the mixture is well combined.

Heat oil in a large frying pan over medium-high heat. Sauté the chicken until golden brown (approximately 4 minutes a side). Add cashew mixture to the pan with the chicken, then stir in the chicken stock.

When the sauce is incorporated with the chicken, reduce heat to low and cover the pan. Cook until the chicken is done, approximately 15 minutes.

Turn off the heat and let the dish rest 10 minutes without uncovering. Serve the curry on a bed of basmati rice and garnish with more of the cilantro.

 
Now you are just spoiling my upcoming blog post, my friend...

smileys/smile.gif

just kidding, but I do happen to have this recipe in my "tiny" line of recipes to make "soon"

soon as in... this present life of mine

 
All those "tables"! Phew! That's a lof of furniture. But, since it's all being handled by...

...a "culinary robot", it shouldn't be too difficult to pull off.

Thanks Steve. I'll get right on it.

Michael

 
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