Text 3570, 106 rader
Skriven 2008-03-09 00:47:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Corned Beef
=======================
 -=> On 03-08-08  09:21,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: Corned Beef <=-

 DSh> We were at our Giant today. . .they had little silver
 DSh> packets of chipped beef, hanging from a hook.   I do not think they
 DSh> said chopped and formed.   I could see ribs of white in the meat
 DSh> through the small transparent section of the wrapping.   Dryed fat
 DSh> lines?

 DSac> Sounds likely; did you buy any to try?

  Nope -- but we filed them away in our memory banks.   Chipped beef on
  toast is the type of meal we use as a fill-in when we don't feel like
  some other more "regular" fare.  For that reason, the jars which don't
  need refrigeration are better.  Ham slice and fried eggs is another
  such dinner.   Some day when we decide to have C.B.o.T. and are going
  to the store anyhow, we will probably get some to try.
 
 DSh> That might depend on the cheese?

 DSac> The type of cheese wasn't specified in that recipe, and I'm betting
 DSac> most people are going to use a mild cheddar for it.  You know that,
 DSac> too. [g]

  What is this strange term you use, "mild cheddar"?   :-}}   Actually,
  What Gail usually uses is Kraft grated sharp cheddar -- which
  is not as aged as the 18 month Vermont we favor for snacking.

 DSac> will improve hugely with a few shots of hot sauce (Tabasco if you
 DSac> haven't got anything better) and a tablespoon or so of Worcester.
 
 DSh> That would not appeal to us in this dish.   Like both sauces, but not
 DSh> in a white sauce.  

 DSac> Wait...are we talking about the cheese sauce version, or the white
 DSac> sauce version?  Worcester sauce is indeed a very good seasoning for

   Even with the cheese in it, to me it is still predominantly a white
   sauce with a little tang.   The cheese is no where near as dominant
   as, for example, cheese soup or what is in a green bean and FF onion
   casserole.

  This recipe was in the file I sent you -- but deserves special
  mention.   It is an essential part of Ethiopian meals, but could be
  good on its own as well.   Try making it and using it as a wrap for a
  loose stew of some sort.

  There was also an Injera recipe there that you made instantly using
  ginger ale as a bubble source -- but this one is better in texture and
  flavor.   The recipe below came from Sunday's at Moosewood and the
  other one came from Jeff Smith's Immigrant Ancestors, but the credits
  got filed off of these copies.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Injera (Ethiopian Flat Bread)
 Categories: Vegetarian, Ethiopian, Bread
      Yield: 1 servings
 
  1 3/4 c  Flour
    1/2 c  Self-rising flour
    1/4 c  Whole wheat Flour
      1 pk Dry yeast
  2 1/2 c  Water; warm
    1/2 ts Baking soda
    1/2 ts Salt
 
   Combine the flours and yeast in a ceramic or glass bowl.  Add
  the warm water and mix into a fairly thin, smooth batter.
   Let the mixture sit for three full days at room temperature.
   Stir the mixture once a day.  It will bubble and rise. When
  you are ready to make the injera, add the baking soda and
  salt and let the batter sit for 10-15 minutes. Heat a small,
  nonstick 9-inch skillet.  When a drop of water bounces on the
  pan's surface, take about 1/3 cup of the batter and pour it
  in the skillet quickly, all at once.  Swirl the pan so that
  the entire bottom is evenly coated, then return to heat. The
  injera is cooked only on one side and the bottom should not
  brown.  When the moisture has evaporated and lots of "eyes"
  appear on the surface, remove the injera.  Let each injera
  cool and then stack them as you go along. If the first injera
  is undercooked, try using less of the mixture, perhaps 1/4
  cup, and maybe cook it a bit longer.  Be sure not to overcook
  it.  Injera should be soft and pliable so that it can be
  rolled or folded, like a crepe.
  
  Nutritional Information per serving:  xx calories, xx gm
  protein, xx gm carbohydrate, xx gm fat,  x% Calories from
  fat,  x mg chol,  xx mg sodium, x g dietary fiber
  
  Posted on GEnie Food & Wine RT Mar 07, 1993 by J.PRINCE13 [Dale]
  
  From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS,
  CI$ 71511,2253, GT Cookbook echo moderator at net/node
  004/005, Internet sylvia.steiger@lunatic.com
  From: Sylvia Steiger                  Date: 16 Jan 94
 
MMMMM
 


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