Text 4303, 113 rader
Skriven 2006-08-14 18:21:45 av Carol Shenkenberger (6:757/1)
   Kommentar till text 4290 av hap newsom (1:275/311)
Ärende: Re: Cook Books
======================
*** Quoting hap newsom from a message to CAROL SHENKENBERGER ***

-> Same here.  I got a new one.  It's a  rotisserie chicken one but the front 
hn> part
-> 
-> is full of delightful ideas of side dishes including one that uses
hn> the cage for
-> 
-> a fried bannana like thing.  
-> 
-> The book is more about what to do with the chicken, besides just eating it 
hn> up. 
-> 
-> Leftovers and such things.
hn> It's just plain fun to play with cookbooks and recipes isn't it! Right

Sure is!  I love to adapt from ideas to make my own 'new creations' and
generally they all come out well though I've had some failures too <g>.

hn> and I are doing the South Beach thing and once again are limiting carb
hn> upping the protien. South Beach is a little less restrictive on the ca
hn>  and a 
hn> little more restrictive on the heavy fats than Atkins...and we are a l

Humm!  I'll check a few recipes and see if i can post a few that would perhaps
be like that?  Give me a bit to get a series out for Carina Forsstrom to help
her translate some of the food items she will see here.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Indian / U.s. Equivalents
 Categories: Info
      Yield: 60 Servings
 
           Achar; Pickle
           Adrak; Ginger
           Ajwain or Ajowain; Lovage
           Aloo; Potato
           Alsi; linseed
           Am; Mango
           Am chur; Mango Powder
           Anardana; Pomegranate
           Areca; Betel Nut
           Asafoetida; Hing
           Aserio; Aniseed
           Ata or Atta; Chapatti flour
           -Fine wholemeal
           Badia/badian; Star Anise
           Badam; Almond
           Besan; Chickpea flour
           Bindi; Okra
           Brinjal; Aubergine/eggplant
           Chawal; Rice
           Chor magaz; Melon seeds
           Cus cus; Poppy seed
           Dahi; Yogurt
           Dalchini; Cinnamon
           Dhania; Coriander
           Doroo; Celery
           Elaichi; Cardamon, black,
           -brown, green, or white
           Gajar; Carrot
           Ghanti chhap (ground millet)
           Goor or Gur; Palm sugar
           Gram flour (Besan); Chickpea
           Haldi; Turmeric
           Imli; Tamarind
           Jaifal or Taifal; Nutmeg
           Javatri; Mace
           Jeera or Zeera; Cumin
           Kabli chana; Chickpea
           Kaju; Cashew nuts
           Kala namak; Black Salt
           Kalongi; wild onion seeds
           Kesar or Zafron; saffron
           Lasan; Garlic
           Lavang; Cloves
           Makke; Cornflour
           Methi; Fenugreek
           Mirch; pepper
           Namak; salt
           Nga-Pi; Shrimp paste
           Neem/Kariphulia; Curry leave
           Nigella; Wild Onion Seed
           Panch Phoran; 5-seed mixture
           Podina; Mint leaves/powder
           Rai; mustard seed
           Rajma; Red Kidney beans
           Ruh gulab; rosewater
           Sarson Ka Sag; Mustard leave
           Saunf; Aniseed
           Seenl; Allspice
           Singoda flour (buckwheat)
           Sonf or Soonf; Fennel seed
           Sont or Sonth; Dry ginger
           Supari; Mixture of colored
           -seeds to chew after a meal
           Tej Patia; Bay Leaves
           Tej Patia; cassia leaves
           Til; sesame seeds
           Tusci; Basil
           Vark or Varak; Edible silver
           -or gold foil
 
  Collected from posts on Rime and Fido cooking echoes by HOWARD KARTEN,
  DIANE LAZARUS, and BOB WILSON.
 
MMMMM
If she gets interested in India and the cooking there, that should help a bit.
                                       xxcarol

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 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (6:757/1)