Text 11079, 76 rader
Skriven 2007-01-29 05:26:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: nash 966
================
 HN> Birds can spit? (grin) Yeh I know about the monarch's defensive

Well, it wasn't a good projectile spit such as you or I can do
who are built to project liquids at a rapid rate of speed ...
shut up, Dave ... but somewhere between a drool and a puke,
accompanied by the same sort of look of disgust that someone
who has just ingested a mouthful of elephant cacoos or Miller
High Life might.

 HN> mechanism, and there are a couple of mimics to it as well.

The mimic I know is Marcel Marceau ... oh, that's a mime ...
the viceroy (should be called the pretender).

 HN> Ah, streetcars must be affordable!

Relatively speaking. And I understand that there is a decent
commuter pass program, it being the Bay Area and all. Plus, at
rush hour, you can just get on above ground with an expired
ticket (or perhaps no ticket) and risk the sizable fine, which no
transit guy in his right mind would try to collect at rush hour.

Richard's All Continents Guaranteed Idli
cat: bread
yield: 1 batch

1 c black gram (urad dal)
1 ts methi (fenugreek) seeds
1/2 ts salt
2 c cream of rice
spray oil or ghee for greasing cups

Lightly wash urad, and cover with chlorine-free water. Grind methi
and mix with urad, along with salt, and allow to soak uncovered for
3 hr. Soften the cream of rice by soaking for the final 15 min.

Without washing, grind urad in food processor to a fine paste. Add
cream of rice to paste, and grind again until mixed well. Place in
ceramic bowl, cover with plastic wrap, and place in a warm place to
double in bulk. The amount of time this will take depends on the
temperature. The batter will double in 8 hr if the temperature is
over 85 F, and at lower temperatures it can take as long as 30 hr.
If the batter doesn't rise, don't despair, just find a warmer place.
A small microwave oven, with the door open just enough to turn on
the light, works well, as does a cold oven with the light on.

Many silly people substitute rava (sooji, cream of wheat) for rice,
especially in colder climates like the Frisco Bay Area, because
their batter doesn't rise. This is an unnecessary compromise, and
people so inclined may just has well go to Pasand and eat their
idli bricks. The fermentation process depends on the presence of
wild yeast, which appears to stick well to the urad and to the
methi. Soaking the dal uncovered allows you to "catch" additional
yeast from the air. Don't use baking soda, baking powder, yeast,
or yogurt to "help" fermentation. I've conducted controlled
experiments on these agents, and methi outperforms them. Yeast
starts fast, but it poops out and leaves your idli tasting like
elephant cacoos. Baking soda, baking powder, and yogurt retard
fermentation.

After your batter has gone nuts, you are ready to make idlis.
Stir (don't beat) slightly, just enough to evenly distribute the
bubbles and not enough to make it subside. Grease idli cups (you
can use egg poachers if you want) with spray-on oil or ghee, and
fill them (almost full) with the idli batter and steam in an idli
vessel (basically, a big steamer) for about 15 min.

The same idli batter can be use to make Sannan. Pour the batter
in the container of a pressure cooker (previously greased with
oil) about 3/4 full and steam for 15-20 min as above. Take out
and cut into pieces with a spatula.

http://www.bennett.com/curry/kerala.htm
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