Text 9408, 101 rader
Skriven 2006-12-28 21:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Del Mar hotel 771
=========================
 JW> I WAS expecting some flames but it has been strangely quiet of late.
 JW> Too quiet.

I guess Roslind doesn't read the echo much.

veal:

 ML> What I tasted of it was slimy and didn't taste
 ML> very good.
 JW> Well perhaps I won't bother. Just as I won't be trying any lamb
 JW> flavoured dog treats either. I shall rely on the wisdom of the group.

You think we try these things for our health? [g]

 JW> Title: Ken Hom's Chinese Beef Stew
 JW> Servings: 6
 JW> 3 lb Brisket of beef or stew beef
 JW> 1 lg Chinese (icicle) radish

Nice recipe, not unlike something I make ... but you
do realize this is almost a pound of food (including
1/2 lb of meat) per person, which although perhaps
like the proportions of something I'd make, certainly
not very Chinese.

=

 ML> can anyone spot the most glaring omission?
 JW> I guess that would be the part about heating it up. Do I win? What's
 JW> the prize?

Yep, a most glaring omission. You want a prize? How about
that if you make the dish you won't get a soppy, cold
unappetizing mess (you may get a soppy, warm unappetizing
mess, but that's not my problem).

How about this - certainly can't hold a candle to a
Minault lady's navel, but it's good enough -

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Turkish Lady's Navel (Kadin Gobeci)
 Categories: Dessert
      Yield: 20 Servings

      6 tb Butter
  1 1/2 c  Water
    1/2 ts Salt
  1 1/2 c  Flour
      2    Eggs
      1    Egg yolk
  1 1/4 c  Oil

MMMMM---------------------------SYRUP--------------------------------
      2 c  Water
  1 3/4 c  Sugar
      1 tb Lemon juice

  The Turks have a way with pastry names. Lady's Navel, for instance,
  is a fried puff pastry that is rolled into a round 'belly' shape
  marked with a sensual dimple in the center.

  Melt butter in saucepan. Add water with salt and bring to boil. Add
  flour all at once and cook over medium heat, stirring constantly with
  wooden spoon, 1 to 2 minutes, until dough is shiny and leaves sides
  of saucepan. Set aside to cool.

  Add eggs and egg yolk to dough mixture, stirring to mix well. Knead 10
  minutes. Oil palms of hands. Pinch off walnut size pieces of dough
  and roll each piece into ball. Press to flatten slightly, then with
  finger, indent middle of dough ball.

  Heat remaining oil in skillet until medium hot. Drop pastries into
  oil and fry until golden brown on both sides. Drain well. Drop balls
  into Syrup. Let soak 15 minutes. Repeat with remaining dough pieces,
  letting oil cool before cooking each batch. Makes 20 pastries.

  SYRUP - Combine water and sugar in saucepan. Add lemon juice and
  bring to boil. Simmer 15 minutes until thin syrup is formed. Makes 1
  1/2 cups. Each pastry contains about: 149 calories; 101 mg sodium; 44
  mg cholesterol; 5 grams fat; 24 grams carbohydrates; 2 grams protein;
     0.03    gram fiber.

  VARIATIONS:

  Vizier's Fingers - Proceed as with Lady's Navel, but shape dough into
  finger-sized rolls. Fry and soak in Syrup as directed.

  Beauty's Lips - Proceed as for Lady's Navel but shape dough by
  pinching off large walnut-size pieces of dough. Flatten and fold each
  in two to form "lips." Slit center, then fry and soak in Syrup as
  directed.

  Presented by: Rose Dosti, L.A. Times article, "Discreet Charms of
  Sultan's Fingers, Lady's Navels", 2/9/95, page H4.

MMMMM

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