Text 16244, 86 rader
Skriven 2011-10-02 18:00:42 av Dave Drum (1:261/38)
  Kommentar till text 16192 av Michael Loo (1:123/140)
Ärende: terry rizdic
====================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> If I wanted to take over this or any European country an air-burst
 DD> nuke could create a sufficient electromagnetic pulse to put a stick in
 DD> the spokes of life as we know it. Not grind it to a halt - stop that
 DD> sucker instantly.

 ML> Yeah. I think that that has been thought of. Certainly by me
 ML> (not as something to do, but something to potentially have to
 ML> survive).

Back in the early 70s we were discussing this sort of thing in a Poli-Sci class
and got a visit ... not exactly from the black helicopters - but, what we
suspected at the time as their minions - telling us in effect "Shut uppa you
mout'"

 DD> The person with an old-fashion (pre smog laws) car and a supply of
 DD> accessible gasoline could rule a wide swath of territory.

 ML> And firearms. Don't forget the firearms.

Well, DUH!!!   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Indian Red Gun Powder (Molaha Podi)
 Categories: Asian, Herbs, Condiments
      Yield: 3 servings

      1 ts Vegetable oil
      2 tb Channa dal
      2 tb Urad Dal; white garam beans
     15 sm Dried red chilies
    1/2 ts Asafoetida powder
      2 tb Sesame seeds
    1/2 ts Salt; to taste
  1 1/2 tb Brown sugar
           +=OR=+
  1 1/2 tb Palm sugar
           +=OR=+
  1 1/2 tb Jaggery

  Heat the 1 t oil in a wok or heavy skillet over medium
  heat for 3 minutes.

  Add the urad, channa dal and chilies.

  Fry, stirring constantly until the beans begin to turn
  color, about 3 minutes.

  Stir in the Asafoetida and sesame seeds.

  Continue frying until the contents of the pan are nicely
  browned and smell roasted, about 3 minutes.

  Turn off the heat, transfer mixture to a plate and cool
  completely.

  Blend in the sugar and salt.

  Grind the mixture to a powder using a coffee grinder (my
  preferred method), or a large mortar and pestle or spice
  mill.

  The powder should be neither coarse, nor as fine as flour;
  it should have a grainy texture.

  This mixture stays fresh indefinitely if stored in an
  airtight container in a cool place.

  Optionally, just before serving, blend a little oil into
  as much powder as you might use to make a sauce.

  From: Julie Sahni's Classic Indian Vegetarian & Grain
  Cooking

  From: http://www.food.com

  Uncle Dirty Dave's Archives

MMMMM

... Never slap a man who's chewing tobacco. -- Will Rogers

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)