Text 13311, 135 rader
Skriven 2007-03-21 23:30:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Homemade pastrami
=============================
 -=> On 03-21-07  10:31,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: Homemade pastrami <=-

 DSac> You don't mention how thick the slices are.  Do you have a
 DSac> "ham slicer"? 
 
 DSh> I do -- but it has lost its edge.   

 DSac> Well?  Have you no sharpener??  Honestly, you people and letting
 DSac> your knives get dull!!  LOL

  We've had this discussion before -- I have tried a number of
  sharpening techniques, and they don't seem to last.   We put our main
  set of low carbon knives away during the summer remodel.   I haven't
  gotten them out of their box since then.  Instead we tried a new type
  of knife from Bed Bath & Beyond which seems to be working fairly well
  at keeping its edge for us.
 
 DSh> I used an electric knive.  Most piece were 1/8 inch or 
 DSh> less.

 DSac> Digression:  How often do you use your electric knife? Can you

  We just bought it within the last 4-5 months.   Before that I had not
  had one for 20 years or so.

 DSac> get nice deli-thin slices with it?  Do you like it?  I've had

   I could cut the beef almost paper thin.   I did it a bit more, about
   1/8 th inch.

 DSac> a few of them over the years.  Usually what happens is I forget
 DSac> how much I hate them and buy one at an estate sale or similar,

   Perhaps those had been abused?   I'm not sure how long the serated
   blade will stay as sharp as it is -- but for now it is pretty good.
   You can try it when you come here this summer.

 DSh> They did not have any flats -- except at 2 1/2 times the price.

 DSac> Yeah, same here all the time, which is why I buy the point cuts.

  Is that being cheap or frugal:-}} ?
 
 DSac> Don't boil it.  Try my other suggestion above.
 
 DSh> Too late -- done.  

 DSac> Oh well.  May it be better this time around.

  No it was not a round -- it was a point.  And it did get better in one
  respect, i.e. more tender -- but lost some of its pepper taste.   I
  still had to trim massive amounts of fat off though.  Some ribbons
  were up to an inch thick.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Samosas (jaffrey)
 Categories: Appetizers, Indian, Vegetarian
      Yield: 10 Servings
 
      2 c  Whole wheat flour
      3 tb Vegetable oil
    1/2 ts Salt
           Vegetable oil to deep fry
      7 md Boiled potatoes
     10 tb Vegetable oil
    1/8 ts Asafetida
      1 ts Whole fennel seeds
      1 ts Whole cumin seeds
      1 ts Whole black mustard seeds
     12    Whole fenugreek seeds
      3    Whole dried red chilies
    1/2 ts Turmeric
  1 1/2 ts Salt
      1 tb Lemon juice
 
  To make the pastry, combine the 2 c of flour with 3 tb oil. Add salt
  & mix. Add 1 cup of water a little at a time until you have a firm
  dough. Knead the dough well for 10 minutes or until the dough is
  elasticy & smooth. Form inot a ball, brush with a little oil, cover
  with a damp towel & set aside.
  
  To make the filling:
  
  Boil the potatoes & let them cool.  You may peel them if you like,I
  choose not to.  Dice them into bite-sized pieces.
  
  In a wok or very large skillet, heat oil over medium heat. When very
  hot, drop in the asafetida.  5 seconds later, add the fennel & cumin
  seeds. A few seconds later add in rapid succession the mustard seeds
  & fenugreek. As they begin to change colour & pop, add the chilies.
  As soon as the chilies swell & darken, add the potatoes, turmeric &
  salt. Fry gently, carefully turning the potatoes so as not to break
  them. Fry for 15 to 20 minutes until the potatoes are unevenly
  browned. Add lemon juice & mix well. Check the salt.  Remove potatoes
  from the wok, place in a serving dish & crush coarsely with the back
  of a slotted spoon.
  
  Divide the dough into 28 to 30 equal balls.  Flatten each ball & roll
  it out on a floured surface until it is approximately 4 inches in
  diameter. Cut each round in half.
  
  Taking one semicircle at a time, moisten half the length of the cut
  edge with a finger dipped in water. Form a wide cone with the
  semi-circle, using the moist section to overlap 1/4 inch & hold it
  closed. Fill samosa 3/4 full with stuffing.  Moisten the inside edges
  of the opening & press it shut.  Seal this end by pressing down on it
  with a fork as you would a pie crust.  Do all the samosas this way,
  keeping them moist in a plastic wrap or under a damp towel until you
  are ready to fry. (I find that I save a lot of time & anguish by
  frying them as I go).
  
  Heat the oil for deep frying in a wok.  When the oil is hot, slide in
  3 or 4 samosas, be careful not to overcrowd. Fry until the samosas
  are brown on all sides, about 2 or 3 minutes. Remove with a slotted
  spoon & drain on paper towels.  Repeat until you have 60 samosas. The
  oil should be hot, but do not use a high heat otherwise they will
  burn.
  
  Serve samosas hot with a sweet chutney or tamarind paste. They can be
  frozen & re-heated in a 300F oven.
  From: Phil Howson                     Date: 06-18-97
  Cooking
 
MMMMM



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