Text 13492, 105 rader
Skriven 2007-03-27 23:33:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Mark Lewis
Ärende: Re: la francia 256
==========================
 -=> On 03-27-07  15:10,  Mark Lewis <=-
 -=> spoke to Dale Shipp about la francia 256 <=-

 ML> i've not been able to tell any cross over in flavors... then again, i
 ML> use  hickory from right here on the land and mesquite when i can 
 ML> find it at a decent price and may be overdoing it in the 
 ML> smoke department... my flattened/bricked chickens come out 
 ML> with a nice deep mahogany red to them... they are delicious 
 ML> but some (other females at GF's workplace) have complained 
 ML> when they are reheated in the microwave that the smoke 
 ML> fragrance is overly strong...

  One time we over smoked and the chicken came out bitter.   I learned
  to back off on the amount of wood then.   The new smoker uses a very
  minute amount of wood to produce the smoke, which is pretty much
  sealed in a closed chamber.

 ML> at least one person (female at GF's workplace) had to leave 
 ML> the room 'cause their eyes were tearing a lot... and this 
 ML> is a huge room... microwave is like 15 feet from the table 
 ML> where they eat and the entire room is like 20x30... 

  That sounds like it might have been a bit too much -- or that person
  was extra sensitive.   I have detected a smoke smell when heating up
  in a microwave but not overwhelming.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sambar - A South Indian Recipe
 Categories: Indian, Sauce
      Yield: 4 Servings
 
      2 t  Coriander seeds
    1/8 t  Asafoetida (hing)
      2 t  Chana dal
     15    Whole red chilis, to taste
      4 t  Coconut (shredded)
      1 lg Onion; chopped into big
           Pieces
      1 t  Oil
    3/4 t  Turmeric powder
           Vegetables, like carrots,
           Sweet potatoes, pumpkin
      4 oz Juice of tamarind; or to
           Taste
           Some curry leaves (if
           Available)
           Salt to taste
    3/4 t  Mustard seeds
    1/2 t  Fenugreek seeds (optional)
      1 T  Oil
      1 c  Toor dal (cooked) [?]
      1 T  Coriander leaves; chopped
 
  A liquid substance traditionally eaten with dosai, idli,
  vadai and rice, among other things.
  Fry coriander seeds, asafoetida, chana and chilis and grind with
  coconut, use shredded dried if too lazy to deal with fresh. The
  quantity of coconut varies according to taste.
  
  Fry the onion for about 5 min in a little oil with the turmeric
  powder. Add the vegetables and some water and cook. I would add hard
  to cook veggies like carrot and chatyote first and cook for a while
  before adding sweet potatoes and pumpkin.
  
  (Can make this also with a single vegetable, no need to use all of
  them.) Don't overcook veggies, but when just cooked, add tamarind
  juice, curry leaves, salt to taste.
  
  Soon after adding the tamarind juice, take a separate frying pan and
  heat up the 1T oil. When hot enough so that the mustard seeds will
  crackle when thrown in, put the mustard seeds in, once the crackling
  has stopped add the fenugreek seeds and stir until they turn a dark
  brown color (don't burn). Then add this the boiling mixture.
  
  Boil all together for another 5 min. Now add the paste of masala and
  coconut and add the dal. Bring to a boil and switch off. Add chopped
  coriander leaves.
  
  Takes 2-3 hours for the flavour to settle down, but can be eaten right
  away also.
  
  Vegetables that must NOT be used are those that belong to the cabbage
  and caulflower families.
  
  While frying ingredients for the paste, throw in coriander seeds first
  and fry awhile before putting in the others, otherwise the coriander
  seeds won't fry properly and will taste pretty awful.
  
  CONTRIBUTOR
  radhika
  radhika@cs.washington.edu
  
  From: Michael Loo                     Date: 07-26-97
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:38:26, 27 Mar 2007
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