Text 14775, 76 rader
Skriven 2011-08-16 13:07:12 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Hap Newsom
Ärende: Re: Whistler in the dark
================================
 -=> On 08-12-11  21:06,  Hap Newsom <=-
 -=> spoke to Jim Weller about Whistler in the dark <=-

 HN> Still lots of snow on Mt Rainier this
 HN> summer! 

Does it ever totally melt?  We remember there being several feet of snow
at the visitor's center on one Fourth of July that we were there years
ago.  And that is not even the peak.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: LAMB VINDALOO
 Categories: Meats, Indian, Usenet
      Yield: 4 servings
 
      2 lb Lamb, cubed
      2 T  Coriander seed
      1 T  Cumin seed
      2 lb Tomatoes, crushed
     14    Garlic cloves, crushed
      6    Bay leaves
           Ginger (fresh), 2 inches,
           -finely chopped
    1/2 t  Black pepper, ground
    1/2 t  Cardamon seed
    1/2 t  Cinnamon
    1/2 t  Cloves
    1/2 t  Cayenne
      2 t  Mustard seed, ground
      1 T  Turmeric
      1 c  Wine vinegar
      2 md Onions
      2 md Potatoes
      2 T  Butter
 
  Lightly roast the cumin seed and coriander seed by frying with no oil
  for a minute or so, stirring constantly.  Grind these and combine
  them into a paste with the other spices, the garlic, ginger and the
  vinegar. Add the lamb to the marinade and mix well. Refrigerate for
  3-24 hours while mixing every few hours as convenient.
  
  Finely chop the onions and potatoes and saute them for 5 minutes in
  the butter.
  
  Add lamb and spice paste and simmer over low heat for half an hour.
  The marinating does add a lot of flavor and makes the meat much more
  tender. This can be skipped if need be.
  
  NOTES:
  
  *  A spicy hot Indian lamb dish -- Very loosely based on Dharamjit
  Singh's recipe in "Indian Cookery:  A Practical Guide."  Most
  restaurants that serve this dish pronounce it vinDAloo, with the
  stress on the second syllable.
  
  : Difficulty:  easy (though it's easy to burn the spices while
  roasting them).
  : Time:  1 hour preparation, 1 day marinating, 1 hour cooking.
  : Precision:  approximate measurement OK.
  
  : Nicholas Horton
  : Aiken Computation Lab, Harvard University, Cambridge, MA  USA
  : horton@harvard.harvard.edu
  
  : Copyright (C) 1986 USENET Community Trust
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 13:09:44, 16 Aug 2011
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