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Text 6129, 91 rader
Skriven 2006-10-03 00:15:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: A tasting report 343
================================
 -=> On 10-02-06  15:11,  Michael Loo <=-
 -=> spoke to Dale Shipp about A tasting report 343 <=-

 ML> The potato dosai were pretty good, but I got the only one
 ML> with more than an ounce of filling. It's not as though

  They are usually the high light of the meal.  This time, although the
  dosai were as good as usual, most of us got short changed on the
  filling.


 ML> potatoes are that expensive. I also rather liked the aloo
 ML> tikka, bright red fried potato things. The rest of the

   It was quite good.  I don't recall seeing it before.

 ML> cream. Vegetable rice usually has a few chile pods but this

   You did get a donation from across the table:-}}

 ML> I kind of liked the mango rice pudding, but again there was
 ML> that dairy issue. Maybe we should have gone to the non-
 ML> vegetarian place next door.

  It looked interesting.  Someday we will try it and compare to the two
  other lunch time Indian buffets that we've been to and that are
  nearby (Akbar and House of India, along Snowden River Pkwy, in two
  consectutive little strip malls).

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Tangy Shrimp Soup - Sinigang Na Sugpo
 Categories: Soups, Shrimp, Filipino
      Yield: 4 Servings
 
    1/2 lb Medium-Size Shrimp
    3/4 lb Cut-up Chowder Fish
      5 c  Water
    1/4 md Onion, Sliced
      2    Parsley Sprigs
      1    Gingerroot Slice
      1    Bay Leaf
    1/4 ts Black Peppercorns
      1 ts Salt
      1 sm Onion, Diced
      1 lg Tomato, Cut into
      8    To 12 Wedges
      1 ts Fish Sauce
    1/4 lb White Radish (Daikon) or
           Turnip
           Black Pepper
    1/4 lb Green Beans, Ends Snapped
           Off, Cut in 1 inch. Pieces
      1    Oriental Eggplant or
    1/4 lb Regular Eggplant, cut into
      1    Inch Chunks
      1    Jalapeno or Serrano Chili,
           Sliced Crosswise
    1/4 c  Lemon Juice
           Steamed Rice
 
  Rinse and shell shrimp, reserving shells. Remove veins. Cover shrimp
  and refrigerate until needed. Rinse fish. Combine shrimp shells and
  fish in a large saucepan. Add 4-3/4 cups of the water, sliced onion,
  parsley, ginger-root, bay leaf, salt and peppercorns. Bring to a boil.
  Reduce heat and simmer, uncovered, 30 minutes. Strain through a sieve,
  pressing to extract liquid from fish and shrimp shells. Add water, if
  necessary, to make about 1 quart. Rinse saucepan.
  
  Return strained stock to saucepan. Bring to a boil. Add diced onion
  and tomato. Cover and simmer 15 minutes. Stir fish sauce into stock.
  Taste and add more salt, if needed. Add a dash of pepper. Peel radish,
  cut in half lengthwise, then cut crosswise into 1/2 inch chunks. Add
  radish, green beans, eggplant and chili to soup. Cover; simmer 15 min.
  Add shrimp. Simmer 5 minutes. Combine lemon juice with remaining 1/4
  cup water. Stir into soup; reheat. Serve soup in large bowls.
  Accompany with plates of rice. To eat, spoon portions of shrimp,
  vegetables and broth onto rice. Season with additional fish sauce. Eat
  any remaining broth from the bowls.
  From: Jim Weller                      Date: 08-26-00
  Cooking
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 00:00:44, 03 Oct 2006
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)