Text 30025, 63 rader
Skriven 2009-10-17 07:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: veg 285
===============
 DS> Day 6 and the one in the light is filling the jar and is showing
 DS> leaves. 

Time to harvest. Too many leaves and you get something
altogether different - bean plants instead of bean sprouts.

 -=> Dale Shipp said to Ruth Haffly <=-
 
 RH> Gravy jello? (G)  I've had that happen a few times.
 DS> That is a decent description of what might happen.  Often when I make
 DS> gravy, thickened with my dry roux, it is fine and fluid the first day.
 DS> But when we take the extra out of the frig the next day, you could
 DS> slice it.  Gail mixes it with a little bit of water to thin it down and
 DS> then heats in the microwave.

Cold is a wonderful thing. As is heat. As is congealed gravy.
One of the great disconnects in my own existence is my love
for gravy next to my general disdain for soup, which is just
about the same thing, only a little thinner.

 DS> For some wierd reason, the last time we had re-runs, I actually gave
 DS> brief consideration to taking a few slices and trying to heat it in a
 DS> fry pan like scrapple.  Did not do it, and I suspect it would have
 DS> gone liquid on me -- but it was a wierd thought that amused me.

As anyone who has been to a state fair recently knows, you
can deep-fry just about anything. If you tried to treat your
gravy like scrapple, it would puddle up. In order to fry
something like gravy you'd have to:

1. Slice it into fairly thick slices.
2. Freeze them.
3. Dip them into an insulator - flour at the very least,
but probably egg batter would work better.
4. Fry at a high temperature, at least 360, turning once
at most.

H'm - sounds like a worthy experiment.

Lamb Roast (KHAVOURMA)
cat: Armenian, main
servings: 8

6 lb leg of lamb
1 ts rosemary
1 ts salt
1/4 ts pepper
1 onion, cut in half

Rub leg of lamb with salt and pepper and a cut onion. Leave
the onion in the pan. sprinkle rosemary over roast. Roast at
375F for about 2 hr in an uncovered roasting pan. Remove
roast and onion. Pour hot water in roast pan to loosen brown
gravy. Thicken with small amount of cornstarch and water. (1
ts cornstarch to 1 c water or broth) Stir until thickened.

by Peggy Soukiasian
From: Armeniapedia.org


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