Text 4613, 91 rader
Skriven 2008-03-30 00:57:10 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: cheese&sassengers 70
================================
 -=> On 03-29-08  09:44,  Michael Loo <=-
 -=> spoke to Jim Weller about cheese&sassengers 70 <=-

 ML> Horseshoes and hot browns are cheesy lowclass
 ML> aberrations, like Philly steaks and poutine (speaking of other such)
 ML> - why do so many of these foods rely on gloppy dairy sauces?
 
  Because to many of us they taste good:-}}, and don't cost us pills and
  pain.   Personally, I think that both Philly Cheese Steaks and poutine
  deserve to be ranked very high on the satisfaction scale, especially
  considering cost.   I've had poutine served from a push cart on
  Capital square and enjoyed it tremendously while walking on a blustery
  day down to the Byward Market in Ottawa.

 ML> I've never even heard of a steamed half-smoke.
 
   Nor a steamed hot dog.   Both are better grilled or broiled.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Burmese Samosas With Hot Chili Dipping Sauce
 Categories: Appetizer, Samosas, Snack, Sauce
      Yield: 1 servings
 
      2 lg Baking potatoes, peeled and
           -quartered
      1 lg Onion, cut into small dice
      4    Garlic cloves, minced
    1/4 c  Vegetable oil
      1 tb Each ground coriander and
           -ground tumeric
      2 ts Caraway seed, ground
    1/2 ts Ground mace
      1 lb Finely ground beef
      1 bn Green onions, minced
      1    2-inch piece fresh ginger,
           -peeled and minced
      2 tb Soy sauce
           -Salt and pepper to taste
      3 tb Cornstarch
    1/4 c  Water
     12    Egg roll skins
      2    To 3 cups vegetable oil for
           -cooking
           -ot Chili Dipping Sauce
 
  "Using egg roll skins instead of traditional homemade dough"
  
  Cook potatoes in salted boiling water to cover until tender, 25 - 30
  min. Drain well and cool to room temperature.  Cut into small dice
  and place in a large bowl.
  
  In large saute pan, cook the onion and garlic in the 1/4 cup of oil
  over moderately high heat, stirring from time to time, for 10 minutes
  or until golden brown.  Add the spices, herbs, and meat and cook over
  high heat for 2 to 3 minutes, stirring constantly.  Add the green
  onions, ginger, and soy sauce and cook for 3 minutes.  Add to the
  potatoes and mix well. Season with salt and pepper and refrigerate,
  covered for 2 to 3 hours.
  
  In a small bowl combine the cornstarch and the water, stirring to
  make a smooth emulsion.  Lay several egg roll skins on a flat surface
  and cut in half across the diagonal, making 2 triangles.  Brush the
  borders with the cornstarch slurry.  Place about 1 tablespoon of
  filling at one corner of an egg roll skin, leaving 1/2 inch border,
  and fold the other side over to make a triangle shape.  Seal the
  edges and refrigerate until ready to cook.  Make all of the samosas
  in this fashion and refrigerate until ready to cook.  Heat 1 1/2 cups
  of the oil in a very large, heavy skillet over high heat.  When the
  oil is hot, add a batch of the samosas and cook over high heat,
  turning the packets until golden brown on all sides, about 3 to 4
  minutes.  Remove with a slotted spatula and drain on paper towels.
  Place in a warm oven.  Fill the skillet to the same level with new
  oil, and heat to the proper cooking temperature.  Cook the remaining
  samosas and serve immediately with the Hot Chili Dipping Sauce.
  
  Source: Rolled, Wrapped and Stuffed by Janet Hazen
  Posted by Linda Davis
  
  From: Fred Towner                     Date: 26 Jun 94
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 01:09:49, 30 Mar 2007
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