Text 13101, 84 rader
Skriven 2007-03-16 22:31:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: spicy 232
=================
 GJ> Was there any medical or other reason for that deprivation?  Some
 ML> It was no deprivation at all. If something's not available for
 ML> me to eat, I don't go out of my way to find it, unless it's beef.
 GJ> That is quite a substantial exception.  Pray that you don't fall ill
 GJ> outside a Hare Krisna's stronghold and be taken in to be cared for.

The Hare Krishna guys not only are vegetarians, but they can't
eat onions or garlic (too heaty). Nasty lot they are.

 GJ> The flow of water through a semi-permeable membrane is always from the
 GJ> lower concentration side to the higher, unless pressed by a pump to go
 GJ> the other way, in which case it is "reverse osmosis", and used for
 GJ> de-salination.   I presume bacterial walls, like our cells, follow
 GJ> those engineering principles.

Mostly but not quite: look up "active transport" sometime.

 ML> They're more pure poisons.
 GJ> Like alcohol.                                         

You said it, not me!

 -=> Glen Jamieson said to Ruth Hanschka <=-

 RH> I like raw spinach much better than the cooked stuff, so frozen isn't
 RH> an option unless it's going into a recipe.
 GJ> OK, here I am, showing my ignorance.  Someone left a packet of frozen
 GJ> spinach in my freezer, but I have never cooked it just by itself.

The main sacrifice of frozen spinach is texture. If you chop
the stuff, the nasty stringiness can be mitigated.

 GJ> Normally I cook fresh spinach stir-fried with a few spices, soy,
 GJ> patis, and/or or with coconut cream.  How do I cook frozen spinach -

This would work with frozen. Just be forewarned about the
texture. Of course, if you read the previous paragraph,
you'd be appropriately forewarned.

 GJ> or do I just thaw it and eat it?  The instructions on the packet just
 GJ> say to add butter, thaw and heat to boiling point.  What do you do?

I usually thaw it and then either make it into an Indian style
dish, such as saag gosht, or heat it up in cream sauce.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Lamb with Spinach (Dilli Ka Saag Gosht)
 Categories: Lamb, India
      Yield: 6 servings

      8 tb vegetable oil                       2 lb cubed lamb
    1/4 ts black peppercorns                   2 ts ground cumin seeds
      6 ea Whole cloves                        1 ts coriander seeds
      2 ea Bay leaves                        1/4 ts cayenne pepper
      6 ea Cardamom pods                       2 ts salt
      2 ea Medium onions finely chopped        5 tb plain yogurt well beaten
      6 ea Garlic cloves chopped               2 lb fresh spinach chopped
      1 ea Inch cube of ginger chopped       1/4 ts garam masala

 Heat the oil in a large pot over a medium-high flame. When hot, put in
 the peppercorns, cloves, bay leaves, and cardamom pods. Stir for a
 second. Now put in the onions, garlic and ginger. Stir and fry until
 the onions develop brown specks. Now add the meat, ground cumin, ground
 coriander, cayenne pepper, and 1/2 of the salt. Stir and fry for a
 minute. Add 1 tablespoon of the yogurt. Stir and fry for a minute.
 Keep doing this until all yogurt has been incorporated. The meat should
 also have a slightly browned look. Add the spinach and the remaining
 salt. Stir to mix. Keep stirring and cooking until the spinach wilts
 completely. Cover tightly and simmer on low heat for about 1 hour or
 until meat is tender.

 Remove the lid and add the garam masala. Turn the heat to medium. Stir
 and cook another 5 minutes until most of the water in the spinach
 disappears and you have a thick, green sauce. Remove the whole spices
 and serve.

 Source unknown. Frozen spinach may be used in this dish.

-----

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