Text 22371, 135 rader
Skriven 2007-11-06 09:31:52 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: HELICOPTER FREIGHT 71106
================================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> helicopters can sling containers over the river
 JW> The standard shipping container is 6.10 m (length) ž 2.44 m (width)
 JW> They are using the regular small helicopters and the load limit is
 JW> 1200 kg. So those containers can't be completely filled.
 
 GJ> Something isn't right in my head.  I thought that standard shipping
 GJ> containers weighed at least a tonne empty, and about 20 tonne filled.

 JW> You're right. I did some checking. They don't sling the large
 JW> standard steel cargo containers but smaller, light weight aluminum
 JW> ones that hold just two skid loads each.

That sounds much better; possibly the standard air cargo containers.

 JW> I've been researching street food around the world and came across
 JW> this. Sounds good.

 JW> Title: About Kikiam (Que-Kiam)
 JW> Categories: Filipino, Snacks, Pork, Tofu
 JW> Servings: 4

 JW> Kikiam
 JW> Que-kiam

 JW> Que-kiam is another popular Chinese dish adopted into Filipino
 JW> cuisine. Locally known as kikiam, it is made with ground pork and
 JW> vegetables wrapped in bean curd sheets then deep-fried until golden.

Something I have not seen, but it sounds good.  The nearest I know is
empanadas, which seem to be made everywhere that the Spanish have
colonised.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chilean Empanadas
 Categories: Latino, Pastry, Beef, Appetizers
      Yield: 1 Batch
 
MMMMM---------------------------DOUGH--------------------------------
      3 c  Flour
      2 tb Shortening
           Warm salted water

MMMMM--------------------------FILLING-------------------------------
    250 g  Ground beef (lean)
      2 lg Yellow onions (diced
           Finely)
      1 tb Chilli powder
           Olives and raisins (one or
           Two per empanada)
           Hard boiled eggs, in several
           Wedges, one wedge per pie)
    1/4 c  Broth
           Salt, pepper, cumin, oregano
      1 tb Flour
 
  In a big bowl mix flour with shortening.  Slowly add enough water to
  mix dough thoroughly.  Dough should not be sticky.  You may need to
  add more flour if needed.
  
  Filling: (It tastes better if you do this the night before baking)
  
  Fry the ground beef and drain off the fat.  Saute the onions until
  clear. Mix and cook on low with spices, broth and flour to thicken.
  Let stand refrigerated overnight.
  
  Roll out dough as if you were making tortillas, but not too thin.
  Place about one T. of the filling on half of dough circle.  Add
  olive, raisin, and hard boiled egg wedge.  Close circle and seal by
  curling edges together.  Brush empanadas with a milk/egg mixture.
  Bake at med. to low heat until golden brown.  Serve with a good
  tomato and onion salad, and a good red wine.
  
  From: Monica C. Waugh
  
  FROM: Uncle Dirty Dave's Archives - A FIDO Cooking Echo Recipe
 
MMMMM
 


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chilean Empanadas
 Categories: Latino, Pastry, Beef, Appetizers
      Yield: 1 Batch
 
MMMMM---------------------------DOUGH--------------------------------
      3 c  Flour
      2 tb Shortening
           Warm salted water

MMMMM--------------------------FILLING-------------------------------
    250 g  Ground beef (lean)
      2 lg Yellow onions (diced
           Finely)
      1 tb Chilli powder
           Olives and raisins (one or
           Two per empanada)
           Hard boiled eggs, in several
           Wedges, one wedge per pie)
    1/4 c  Broth
           Salt, pepper, cumin, oregano
      1 tb Flour
 
  In a big bowl mix flour with shortening.  Slowly add enough water to
  mix dough thoroughly.  Dough should not be sticky.  You may need to
  add more flour if needed.
  
  Filling: (It tastes better if you do this the night before baking)
  
  Fry the ground beef and drain off the fat.  Saute the onions until
  clear. Mix and cook on low with spices, broth and flour to thicken.
  Let stand refrigerated overnight.
  
  Roll out dough as if you were making tortillas, but not too thin.
  Place about one T. of the filling on half of dough circle.  Add
  olive, raisin, and hard boiled egg wedge.  Close circle and seal by
  curling edges together.  Brush empanadas with a milk/egg mixture.
  Bake at med. to low heat until golden brown.  Serve with a good
  tomato and onion salad, and a good red wine.
  
  From: Monica C. Waugh
  
  FROM: Uncle Dirty Dave's Archives - A FIDO Cooking Echo Recipe
 
MMMMM
 

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