Text 12907, 94 rader
Skriven 2011-07-02 07:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: flop answers 543
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 DD> OTOH, there is Mario Batali whose Molto Mario show on the early Food
 DD> Network showed serious cooking chops and a knowledge of the food being
 DD> cooked and its history/regionality/etc. Every Molto show included a
 DD> geography lesson, a history lesson and at least one pretty good
 DD> recipe. 

I rather enjoyed Mario but found some of his facts fishier
than his cooking. Some of my friends, whose palates I
respect, are great fans of Babbo.

 DD> TeeVee is all about sales and demographics.

But why do people seem to enjoy falsehoods best? A sort
of Gresham's Law of truth?

 DD> lot of slavering, drooling masses who want to be entertained by perky
 DD> and high jiggle factor hostesses.

Today, not having anything to do for a while, I had a
good time looking at Giada, who isn't a bad cook.

 DD> Ray says of her cooking chops, "I have no formal anything. I'm
 DD> completely unqualified for any job I've ever had."

That really is no excuse.

  She acknowledges
 DD> that she cannot bake because it requires measured ingredients

I know people who are terrific bakers who don't measure. They
actually have talent, even if they're not sufficiently perky
to make it on the tube.

 , that
 DD> she cannot make coffee, and that she burns bread under the broiler. 

You're making someone else's point now.

World's Best Vermicelli Kheer
cat: Indian, sweet, pasta, dairy
servings: 6

650 ml milk
250 g vermicelli
1 3/4 c sugar
8 green cardamoms, crushed
3/4 c unsalted butter, softened
3 saffron strands or to taste
water, as required

Subramaniam, the guy who cooks for us, made this
delicious kheer the other day. It just rocked our
socks! Yesterday I took time out to learn this.
It is really easy and tastes like you spent hours
over it. Do give this one a try,

If using chilled milk, heat it in a large pot
until it comes to the half boiled stage. You can
use a candy thermometer if you wish. If using
milk that was kept unrefrigerated for at least
an hour, then all you need to do is warm it a
little and keep it aside.

Put the softened butter in a large pot. Allow it
to melt on low-medium heat watching it so that
it does not burn. Add vermicelli to the pot and
stir-fry on medium heat for a few minutes until
the vermicelli has cooked. Please taste the
vermicelli now to ensure it is completely cooked
and not raw because once you add the sugar to it,
if it was uncooked then it will remain that way.
So you have to be very careful at this point and
taste it to be sure it has cooked.

Add sugar and crushed cardamoms. Mix thoroughly.
Allow it to cook for 2-3 minutes on low flame.
Add water and stir well. Now, you can increase the
heat and allow it to come to a boil. Lower heat and
let it simmer for a few minutes. Add saffron
strands and the warm milk. Mix well and allow it to
cook for 5-8 min on medium heat.

Remove from heat and serve warm.

Some like to have it chilled, so it is entirely your
choice how you wish to serve this. Subramaniam recommends
serving it while it is warm but I enjoy it better cold.

food.com - Charishma Ramchandani


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