Hold the Manna

I'm not at home, so I can't give you verbatim.But you basically slice half-inch thick strips of chicken breast, thread them onto bamboo skewers, marinate or brush with the peanut or cashew sauce, then grill briefly. Occasionally, I'll sprinkle the brushed strips with finely crushed nuts before grilling. If you have an Asian food market nearby, they probably have all the ingredients at hand.Here's a recipe for peanut sauce I grabbed off the web just now:Thai Peanut Sauce1 cup coconut milk
1 T red curry paste
1 T satay or chili paste (careful!--the curry paste above may be all you need)
2 T creamy peanut butter
2 T sugar
1 T lime juice
1/2 t saltIn a saute pan, bring milk to a boil. Reduce heat to medium and whisk in curry and satay pastes. Stir in peanut butter, sugar, lime juice and salt;simmer for 10 minutes until slightly thickened. Remove from heat and let cool at room temperature.I don't use that much sugar--maybe half a tablespoon, just enough to help the sauce stick, and then only if it is an unsweetened butter. If you use a mainstream peanut butter (life Jiff), there is plenty of sugar there already.Also, don't use a full T of chili paste unless you have a fireproof palate. I'd recommend adding the chili paste a half teaspoon at a time to taste--and don't forget your tastebuds lose sensitivity as you go! Thai curry paste is already spicy, so you may not even need the chili paste.You can also substitute red pepper oil (tiny bit!) for the paste, or just use crushed red chilis.It's hard to go wrong. You can leave out the curry paste and add tumeric and/or curry powder, for example. The coconut milk, peanut/cashew butter, and lime are primary ingredients: you can embroider from there.Most supermarkets sell a pretty good bottled peanut sauce or premixed packets to add to coconut milk.

Help, I`ve been hijacked by foodies

Nighttrain:

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Help, I`ve been hijacked by foodies

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Sorry, Nighttrain!But you brought up nut butter. Consider our conduct as more evidence of its amazing powers.

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P.s. mmmmm... Almond Butter... Marzipan is like my fav. dessert ever! OMG. we should have a thread on recipies.

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We do! Let's talk about foodAlso, it's easy to make your own nut butters. Buy some good fresh nuts, toast them lightly, dump 'em in a food processor with some coarse salt, and grind away. Sometimes it helps to add a little bit of extra oil but you don't always need that.That way you can control the freshness of the product and also the salt content. It's fun to mix nuts, too.BTW, I made cashew butter fudge once. It was incredible.

Bad schrafinator, talking about food in this thread. Yaro and Omniverous, too. Bad!Go to the thread schrafinator posted for food talk, please.

Good move, Admin Schraf. And here I was trying to drum up divine help while certain gluttonous creatures are plotting their next repast.Shame, indeed.

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Good move, Admin Schraf. And here I was trying to drum up divine help while certain gluttonous creatures are plotting their next repast.Shame, indeed.

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God helps those who help themselves And now you know why they call me Omnivorous...Okay, back to the topic: is manna leavened or not?

I know if they leavened it out overnight, it 'bred worms and stank'.
Must have been a one-off deal as during the years of famine--no manna.
Re Plumpy`nut. I often wondered why with the wizardry of biochemistry, we couldn`t bypass plants and create sugars and starches directly. Sort of like the pancakes in the movie Soylent Green (if anyone can remember that oldie)(but not by re-cycling humans)