Text 15135, 86 rader
Skriven 2007-05-08 00:16:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Re: FOOD FIGHT!  70506
==============================
 -=> On 05-07-07  18:49,  Carol Shenkenberger <=-
 -=> spoke to Glen Jamieson about Re: FOOD FIGHT!  70506 <=-

 GJ> Having a cumquat tree in the front garden, that is near enough to
 GJ> kalamansi for my purposes.
 GJ>  

 CS> Works for me too.   Asian cumquats are pretty darn close.  
 CS> Now the little furry things in Florida I knew by that name 
 CS> as a kid, are not close.  Yours are a citrus with a thin 
 CS> peel.  Theirs are almost like an apricot covering over a 
 CS> mild citrus.  Furry and you eat the skin.
 
  The cumquat (aka kumquat) tree in our yard in Florida had fruit that
  was citrus, thin peel and about the size and shape of a pecan.   Skin
  was not furry, but you did eat it.

  According to Wiki (FWIW) there are about five different varieties.
  Perhaps your house had another sort of cumquat?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Seekh Kababs / Lamb or Beef
 Categories: Beef, Lamb, Indian, Appetizer
      Yield: 18 kababs
 
           Juice of 1/2 lemon
      2 tb Fresh mint ro 1 ts dried
      3    To 4 tbs chopped coriander
           -leaves
    1/4 c  Raw cashews
      1 md Onion, chopped
      2 sm Garlic cloves, chopped
      1    To 2 fresh green chili
           -peppers chopped fine
           -seeded
  1 1/2 lb Lean ground beef or lamb
      2 ts Ground coriandereeds
      2 ts Ground cumin
      1 ts Ground ajwain (ajwai
           - carum) or ground c
           -seed
    1/2 ts Tandoori color or a
           -drops of red food c
           -mixed w/ 1tbs. toma
    1/2 ts Freshly ground black
      1    Egg yolk
    1/4 ts Chili powder
      1 ts Salt or to taste
      4 tb Cooking oil

MMMMM--------------------GRIND THE FOLLOWING-------------------------
      2 tb White or black poppy seeds
      2 tb Sesame seeds
 
  Put the lemon juice, mint, coriander leaves, cashews, onion, garlic an
  green chili peppers in a food processor and blend to a smooth paste.
  Transfer the mixture to a large bowl.  Process the meat in 2-3 small
  batches until fairly smooth.  Add the meat to th rest of the ingredien
  in the bowl.  Add the rest of the ingredients except the oil and knead
  mixture until all the ingredients are mixed thoroughly and mixture is
  smooth.  Chill for 30 minutes.
  
  Preheat over to 475 F.  Line a roasting pan with foil.  Divide the kab
  mix into about 18 balls, each slighly larger than a glf ball.  Mold a
  into a skewer and form into a sausage shape by gently rolling between
  palms ( about 405" long) and place in the preheat pan.  Make the rest
  the kababs the same way.  Brush generously with the oil and place the
  roasting pan just below the top rung of the oven.  Cook 6-8 minutes.
  Remove the pan from the oven and brush the kababs liberally with the
  remaining oil and cook for a further 6-8 minutes.  Allow the kababs to
  cool slightly before removing from skewers.
  
  Recipe from the complete Indian cookbook.
  
  Date: 05-23                           From: Tanana Reynolds
 
MMMMM


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