Text 15729, 86 rader
Skriven 2007-05-20 01:04:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Re: tastes 515
======================
 -=> On 05-19-07  19:11,  Carol Shenkenberger <=-
 -=> spoke to Dale Shipp about Re: tastes 515 <=-

 DS>   servings -- usually 8 shrimp for each of us.  I think that makes the
 DS>   average to be 12's, at a price of about $9 per pound.

 CS> (shrimps) Whimper!  I am gonna miss that part of Japan.  
 CS> I've become accustomed to huge shrimp at probably 6's for 
 CS> 78-98yen each.  I normally get a grunch when they are at 
 CS> 78yen, 4 are almost too much to eat.

 Google tells me that 78 yen is about $0.65.  Is that correct?   If they
 are six to the pound (which is almost twice the size of the largest
 available here), then that is just under $4 per pound. You are in for a
 cultural shock on that score then. 


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Baked samosas abm
 Categories: Main dish, Cyberealm, Indian
      Yield: 8 Servings
 
    1/2 c  Evaporated Milk; plus
      2 tb Evaporated Milk; (if needed)
      3 tb Unsalted Butter
      2 ts Sugar
    3/4 ts Salt
  2 1/2 ts Yeast
      3 c  Flour

MMMMM--------------------------FILLING-------------------------------
      1 md Idaho Potatoes; cut into
           -1/2" chunks
      1 c  Frozen Peas
      2 tb Oil
      2    Clove Garlic; finely chopped
      2 ts Fresh Ginger; finely chopped
      1 ts Dried Coriander
    1/2 ts Cumin
    1/4 ts Pepper
    1/4 ts Salt

MMMMM--------------------------TOPPING-------------------------------
      1    Egg; beaten with
      1 tb Water
 
  Place all dough ingredients in machine and program for knead and first
  rise. Press start. The dough will be quite firm but it should be moist
  enough to hold together. Make the filling while the dough is rising.
  Place the potato cubes in a small saucepan and cover with water.
  Bring to a boil over medium high heat, lower the heat to medium and
  continue cooking for 10 minutes, or until they have slightly softened
  but are not cooked through. Add the peas to the boiling water for the
  last minute of cooking. Drain the water from the potato cubes and
  peas.
  
  Heat the oil in a large frying pan set over medium high heat and add
  the onions, garlic and ginger. Saute until the onions are
  translucent. Add the potato cubes, peas, coriander, cumin, pepper and
  salt and stir until well mixed. Remove from the heat and cool
  slightly. Turn the finished dough out on a lightly floured surface
  and divide it into 8 equal balls. Let the balls rest 10 minutes.
  
  Preheat the oven to 350øF with the rack in the center position.
  Lightly spray a large baking sheet with vegetable cooking spray. On a
  lightly floured surface, roll each ball of dough to a 7" circle,
  rolling from the middle toward the edge. Distribute the filling
  evenly among the circles, about 3 heaping tb for each one. Lightly
  moisten the edge of each circle with water and fold over to form a
  semicircle. Press the edges together firmly. Fold the pressed edge
  inward toward the filling and press with you fingertips to seal. Lift
  the samosas onto the prepared baking sheet and generously brush the
  tops with the egg glaze. Bake the samosas for 15 minutes, or until
  they are a rich golden brown. Serve hot from the oven.
  From: [mme] Gourmet
 
MMMMM



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