Text 15024, 129 rader
Skriven 2007-05-05 00:50:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Sean Dennis
Ärende: Re: Unable...
=====================
 -=> On 05-04-07  20:37,  Sean Dennis <=-
 -=> spoke to All about Unable... <=-

 SD> Looks like we're not going to be able to go to the picnic 
 SD> this year.  We'd be able to afford the tickets, but not the 
 SD> hotel.  The prices are terrible up there...for example, I 
 SD> looked at a local Travelodge.  $40 a night.  The one in 
 SD> Columbia is $97 a night.  I also talked it over with my 
 SD> wife and because of my short time on the job and not being 
 SD> able to have much savings yet because I'm still catching up 
 SD> on the moving expenses, we'll have to skip until next year.

   Sorry to hear that -- we do know that the motel prices are higher
   than in some other areas.  So are restaurant prices.  This is a high
   priced area, as are both Baltimore and Washington DC.   There isn't a
   Travelodge in Columbia so your search must have been diverted to some
   place further away, e.g. Silver Spring.   Looking over our motel
   listing, the least expensive motel is in the Jessup Trucker stop at
   $48 per night.  As I said, perhaps a bit rough and not recommended.

   I can also understand the transition to a new job.

   Perhaps next year the picnic will be in a southern location such as
   Georgia or Virginia? :-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Dosai - South Indian, Pancake-Like
 Categories: Indian, Bread, Dosai
      Yield: 4 Servings
 
      3 c  Texas long grain rice
      1 c  Urad dal (polished)
      2 t  Salt
           Oil for frying
 
  Grinding: Soak the rice and the dal separately, for about 5 hr
  (soaking longer won't hurt, I usually soak it in the morning, go off
  to work, and grind in the evening.)
  
  Grind the rice with sufficient water until it is a smooth  paste. (I
  use my Osterizer and run it in 3 batches, the amount of water used to
  grind is somewhat crucial, using too much will make the result too
  watery, while using too little will make it hard to grind and too
  thick. I usually put in the rice and add water until it just reaches
  the brim of the rice, this will seem like too much, but it will work
  out fine once the rice is ground.
  
  I then run the Osterizer on MIX until the rice is broken and then run
  it on LIQUIDIZE until the rice starts to become a paste. If required,
  add a little more water, perhaps a few T. Touch the paste between
  your fingers to feel the texture. It should be smooth).
  
  Now grind the dal in two batches. (The  amount  of water  here  is
  not as tricky. Traditionally this would be ground in a stone grinder
  by hand. The dal needs to be ground while slowly adding more water
  from the top of the Osterizer. When  ground, the dal has the tendency
  to fluff up; this tendency must be encouraged by adding only a little
  water at a time while stirring and continuing to grind. The dal
  should double in quantity after grinding, while the quantity of rice
  would have remained unchanged.)
  
  Now mix both the pastes with the salt in a dish that is at least a
  third bigger in size, allowing space for the dough to rise.  (Quite
  commonly, the dough runs over for me, so I put it in a larger dish
  than worry all night about  overflowing dough).
  
  Leave for about 8 hr in a dark warm place. I usually leave it in the
  oven overnight and occasionally turn the oven on for a minute or two,
  to keep the air inside at a warm temperature.
  
  Cooking: The next morning, if you have done all this the dough is
  ready to be transformed into dosas. Use a heavy cast-iron griddle (a
  flat nonstick pan will do, but sadly lacks the taste that comes from
  the iron pan).
  
  Heat the pan until a few drops of water dropped on the pan sizzles
  away.
  
  Take a deep ladle full of dough and drop the dough in the middle of
  the pan, then with a deftness that comes with practice, quickly swirl
  the dough away from the middle until it is spread evenly in a circle
  around the pan. You must do this quickly because once the dough
  cooks, you cannot spread it and the result will be lumpy.
  
  Take a teaspoon full of oil and spread it around the edge of the
  dosai. Wait a minute or so, until you see the edges browning and
  insert a flat ladle that has sharp edges under and all around the
  dosai, until it is released completely (be warned that using a
  well-scrubbed pan won't let you release the dosai easily. To prevent
  this, you might want to rub a little oil onto the surface of the pan
  before spreading the dough.)
  
  After releasing the dosai, flip it around on the other side and put
  another teaspoon of oil around the edges. Wait a minute or two until
  it is cooked and remove from the pan. Before making the next one, use
  a small piece of paper kitchen towel and rub any excess oil off the
  pan. This whole procedure sounds tedious, but it's not too  hard
  after you've done it a few times.
  
  Incidentally I make dosa every week. The  dough will keep in the
  refrigerator for a week or more. If the dough starts to get sour, cut
  small pieces some green chilis and onion and add to the dough before
  cooking it. This can be done even otherwise, for a different flavor
  and variety.
  
  Eating: Break a piece of the dosa and dip it into the dosa-molaga-podi
  or the samber (recipe to follow) and pop it into your mouth.
  
  Enjoy. If you do try to make this, send me email if you have any
  further questions.
  
  CONTRIBUTOR
  radhika
  radhika@cs.washington.edu
  Verbose: designed to guide the novice through the steps.
  
  From: Michael Loo                     Date: 07-26-97
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:28:46, 05 May 2007
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