Text 14252, 85 rader
Skriven 2007-04-18 23:57:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Picnic stuff 382
============================
 -=> On 04-18-07  10:11,  Dave Sacerdote <=-
 -=> spoke to Burton Ford about Picnic stuff 382 <=-

 DSac> You can't go back, but you can go anew.  It sounds like a great
 DSac> time and Maryanne, Lynn, and I are anticipating it as well.  Good
 DSac> thing, too, since lobsters right now are around $18.99 a pound
 DSac> here (the costliest I can ever remember!) and any Enfield bash
 DSac> would likely be lobsterless.

   I assume that $18.99 is the price on the hoof?   I think that they
   are less expensive than that in the lobster tanks in our local Giant
   supermarket (I think it is $12/lb for up to 1 1/2 lb and $15 for
   larger ones).   I seem to recall that our 2 1/2 -3 lb cooked lobsters
   at Abbotts cost about $30 to $35 each way back then.
 
 B4d> [I'm not trolling for guides, I just mean to
 B4d> say we are open for any side  trips that arise.]

 DSac> You and that Magellan of yours are going to be the guides. [g]

  He may well need it!  A couple of places we are thinking about are a
  little off the beaten path.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Gobi Paratha (Parathas With Cauliflower Filling)
 Categories: Side dish, Bread, Indian
      Yield: 8 Servings
 
      2 c  Roti flour -=OR=-
      2 c  Plain white flour
    1/2 ts Salt
    1/3 c  Warm water
  2 1/2 tb Ghee +-1/2 tb

MMMMM--------------------------FILLING-------------------------------
      1 c  Finely grated cauliflower
      2 ts Fresh ginger; minced
      1 ts Salt
      1 ts Garam masala
           Chilli powder to taste,
           Optional
 
  Mix flour and salt together in a large bowl, add the water all at
  once and knead hard for 10 minutes. Dough should be firm but
  pliable. Cover and leave for at least 30 minutes. Divide dough into
  8 equal portions and roll each into a ball. Flatten out to a circle
  about 10 cm (4 inches) in diameter, put a spoonful of filling in the
  middle of each and draw ends together, pinching them firmly to
  join. Flatten between the hands to a round shape. On a lightly
  floured board roll out very lightly and carefully to a circle the size
  of a breakfast plate.  Do not press too hard on the rolling pin or the
  filling will break through the dough.  If this does happen take a
  small piece of dough, press flat and place it over the break. Roll
  gently to join. When all the parathas arc filled and ready to cook,
  heat a heavy griddle or thick, heavy frying pan until very hot,
  Melt the ghee in a small saucepan and have it within easy reach.
  Put a teaspoon of melted ghee on the griddle, spread it with a
  frying slice and put a paratha on it. Spread another small teaspoon
  of melted ghee on top of the paratha. Turn the paratha over and
  cook other side, pressing gently with frying slice. Paratha should
  be cooked until nicely golden on both sides. Serve at once
  accompanied by a raita.
  
  Filling:     Prepare filling only when ready to use it. Combine all
  ingredients in a bowl and mix well. Use only the tender flower
  heads of the cauliflower and make sure there are no large pieces,
  for these will make the parathas difficult to roll out.
  
  Recipe by Charmaine Solomon - "The complete Asian Cookbook"
  MMed IMH Georges' Home BBS 2:323/4.4
  
  From: Ian Hoare                       Date: 09-13-96
  Cooking
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 00:02:11, 19 Apr 2007
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