Text 13400, 80 rader
Skriven 2007-03-24 23:48:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: corned beef
=======================
 -=> On 03-23-07  21:54,  Jim Weller <=-
 -=> spoke to Dale Shipp about corned beef <=-

 DS> IF we try this again, we will do it in our smoker instead of in our
 DS> oven.

 JW> smoker = ovený

   Nope, smoker != oven.   Oven inside, smoker outside.   Oven no smoke,
   smoker smoke.  Oven open, smoker closed.
 
 JW> I, meaning me, myself, would save that fat and chop it up for use in
 JW> rice dishes, scalloped potatoes, baked beans, split pea soups and what
 JW> not.

   So would some others here:-}}

 DS> Title: Dosa Filling:-

 JW> And yeah, dosa fillings too!

  Have you made them?   We have done so, plus had them at restaurants.
  Really good stuff.

 JW> [g] Can we get pastrami officially declared a vegetable too?

   Humpty Dumpty says it can mean what ever you want it to mean, no more
   and no less:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Aloo Methi (Diced Potatoes With Fenugreek Leaves)
 Categories: Potato, Indian
      Yield: 1 servings
 
    700 g  (1.5lb) peeled potatoes
           -(aloo)
      2 sm Cloves of garlic (lehsun)
  1 1/2 tb Dehydrated fenugreek leaves
           -(methi)
  1 1/2 tb Pure mustard oil (sarson ka
           -tail)
    1/2 ts Turmeric (haldi)
           -salt to taste (namak)
      3    4 whole dried large red
           -chillies, or to taste
           -(sabut lal mirch)
 
  Chop the potatoes into pieces ~12mm (1/2") square.  Peel and cut the
  garlic cloves across into very fine slices.  Place the dehydrated
  fenugreek leaves in a fine sieve and wash in running water.  Leave to
  soak by placing your strainer containing the leaves immersed in a
  bowl of cold water.  This freshens the leaves and releases their
  aroma.  Heat the oil and fry the sliced garlic until med brown.  As
  soon as the garlic changes colour put in the turmeric, immediately
  followed by the potatoes, and stir them around for a short while over
  low heat.  Add the salt and then the fenugreek leaves.  You should not
  need to add any water as the leaves themselves will be moist from the
  soaking.  Cook slowly over low heat in a covered pan, stirring
  occasionally if you find the potatoes are sticking to the bottom of
  the pan.  Shortly before the potatoes are fully cooked, cut up the
  whole red chillies and throw them in.  This dish doesn't have a gravy.
  When it is finished the potatoes will be cooked through and the
  fenugreek leaves should be clinging to them.  Delicious with plain
  parathas as a simple lunch or accompanying other dishes at a main
  meal.
  
  From: Pry@norasia.Com                 Date: 07-15-94
 
MMMMM


 

... Shipwrecked on Hesperus in Columbia, Maryland. 23:53:00, 24 Mar 2007
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)