Text 35679, 100 rader
Skriven 2010-03-11 09:24:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: NUTRITIONAL 895  00311
==============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> Who makes "American"?  Kraft?

 ML> I will leave it to the cheeseheads here to enlighten you
 ML> fully, as I've not been able to do so. Suffice it to say
 ML> that the term isn't trademarked.

I wonder if your people have trademarked the "Australian Style"
yoghurt I have been hearing about.
 
 ML> I do find it interesting that mozzarella, that blandest
 ML> of foods, is on the forbidden list, as is yogurt in
 ML> greater than 1/2 c servings.
 GJ> It is unlikely that anyone would want more than a half cup serving of
 GJ> any of those listed allowable cheeses.
 ML> You're stuffing things up again and being a loony.
 GJ> No.  That is sensible (for a change).

 ML> Your loonity this time is reading a comma where there is no
 ML> comma.

My memory of the punctuation of the original sentence has vanished
into the mists of senility, but I do recall that, as you stated above,
a 1/2 cup limit was placed on yoghurt.  No limit was placed on the
size of the cheese serves, but a normal person would consume less milk
derivative in a cheese serve than he would ingest in a serve of
yoghurt, which could well exceed a cup at a time.

By "normal person", of course I mean "me".

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Maushawa (Pulse and Yoghurt Soup)
 Categories: Afghan, Beans, Dairy, Soups
      Yield: 1 Servings
 
      2 oz Chickpeas
      2 oz Red kidney beans
     15 fl Oz yoghurt
      2 oz Mung beans (or green split
           Peas)
      2 oz Short grain rice
      2 pt Water including the water
           For soaking the pulses
      2 ts Powdered dill
           Salt
           FOR THE MEAT STEW
      8 oz Beef, veal or lamb (cut in
    1/2    " cubes)
      4 oz Finely chopped onion
      3 tb Vegetable oil
      2 oz Tomatoes, skinned and
           Chopped
    1/3 pt Water
    1/4    -1 tsp red pepper
           Salt
 
  In Afghanistan this soup is served either as a starter or as a main
  meal. This is the original version of Maushawa, cooked with meat
  qorma but another popular version is made using meatballs (Kofta).
  The meatballs are prepared as for the kofta in kofta chalau, but are
  smaller (about 1/2" or 1 cm in diameter). The sauce remains the same
  too, except that the yoghurt should be omitted. Afghans like to serve
  this soup "hot", but seasoning can be adjusted according to the taste.
  
  Soak the chick peas and red kidney beans in water overnight. Drain the
  yoghurt for about an hour to make chaka. Put the chickpeas, red kidney
  beans, mung beans (or green split peas) and rice in large pan with 2
  pints of water, including the water in which the pulses have been
  soaked. Bring to the boil, cover leaving the lid slightly ajar, turn
  the heat to low and simmer. Cook until the pulses are soft (the time
  this takes depends on the frshness of the pulses).
  
  Meanwhile cook the meat and sauce. Heat the vegetable oil in a pan
  and add the chopped onion. Fry over a medium heat until soft and
  reddish-brown. Add the meat and fry again until brown. Add the
  tomatoes, stirring well and boil for a mintues or so. Add the 1/4
  pint water, the salt and red pepper. Stir well and bring back to the
  boil. Turn down the heat and simmer until the meat is tender and the
  sauce thickened.
  
  When cooked, mix all the ingredients; the rice, chickpeas, red kidney
  beans, together with the juices in which they have cooked, the meat
  stew, the chaka, powdered dill and salt to taste. Stir well and add
  extra water if you want to thin the soup. Continue stirring and
  simmer for another 5-10 minutes to allow the flavours to blend.
  
  Serve the Maushawa hot in individual soup plates or cups. Naan is
  usually served with this soup.
  
  http://www.yumyum.com/fscratch/
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)