Text 16827, 86 rader
Skriven 2011-10-20 22:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: changing things 66
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 ML> and a blonde, make that a brunette, at your side.
 JW> A brunette who is sometimes a redhead.

The miracles of modern hairdressing. Does she do her
own, or is there a mutual support society among such
folk, you know, you dye my hair, I dye yours.

 JW> To make Bun Rieu Cua as if you are living next to a rice paddy in
 JW> the Mekong Delta, you'd put a bunch of live freshwater crabs into a
 JW> giant mortar and start beating them to a pulp with a giant pestle.
 JW> When the crabs are pretty well busted up, you'd separate by hand
 JW> whatever flesh you could divide from the shells, and reserve that
 JW> for the soup.

Okay, the question is why not open the crabs up and
remove the meat before pounding?


 -=> Jim Weller said to Dale Shipp <=-

 DS> At one of our train stations, they had pumpkin ice cream.  I
 DS> did not try it, but our guide said it was very good.

Pumpkin ice cream when done right tastes just like frozen
pumpkin pie. Don't ask how I know.

 JW> I might try that once just for the novelty factor; certainly I'd do
 JW> pumpkin ice cream before pumpkin pizza! This time of year all the
 JW> weird pumpkin concoctions hit the net. This one I could see doing
 JW> (with a little sausage meat in the stuffing [g]).

That would push things over into the kaddoo department.

Kaddo Borawni
cat: main, starter
servings: 12

1 sugar pumpkin (about 3 lb)
4 Tb vegetable or corn oil
3/4 c sugar
2 c yogurt
2 cloves garlic, finely minced
1/2 ts salt
1/2 lb lean ground beef
1 sm onion, diced
2 cloves garlic, minced
1 ts coriander powder
1 ts ground nutmeg
1/2 ts ground cumin
1/2 ts fresh minced ginger
8 oz tomato sauce
2 Tb tomato paste

For the pumpkin: Split open your pumpkin, clean out the
seeds and fibers from the core, and cut into small pieces
2-3" on each side. Carefully peel with a sharp knife or
vegetable peeler.

Heat the oil in a large stockpot on high heat. Add the
pumpkin, stir to coat with oil, cover and cook for 5-7
min, stirring every few min. Transfer the pumpkin into
a dutch oven or a large cast iron pot, sprinkle evenly
with the sugar, cover, and bake 30 min in a 350F oven.

Meanwhile, make the yogurt sauce. Stir yogurt, garlic,
and salt together. Set aside to allow the flavors to
intensify.

For the meat sauce: Cook the onion in a skillet over
medium heat until transluscent. Stir in the beef and
cook until lightly browned. Add the garlic, coriander,
nutmeg, cumin, and ginger. Cook about 2 min to release
all the flavors. Add the tomato sauce and paste. You
may need to add 1/2 c water to thin down the sauce if
it is too thick. You want a wetter sauce at this point,
as you will need to let it reduce down. Cook 5 min more.

To serve: Spoon the pumpkin onto a plate and drizzle
with yogurt and meat sauces. Serve warm.

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