Text 18718, 68 rader
Skriven 2011-12-06 08:24:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av STEPHEN HAFFLY
Ärende: browsers 314
====================
So I'm now test-driving Comodo Dragon, an offshoot of
Chromium. Like it so far, though Firefox 9.0b4 is also
behaving quite well for me.

 SH> I think a baking stone would work well for this recipe. I was

Most certainly.

 SH> wondering if a pasta roller could be used as well to make longer,
 SH> narrower Lavash pieces. It might be worth a try.
 SH> Title: Lavash

The problem I see with a pasta roller (I presume you mean
a crank machine that uses the two metal rollers) is that
with the dough as thin as you want, you might get sticking
and stretching and tearing. If you just roll it flat
until it's translucent, there's less danger. You could
probably get longer narrower lavash by preforming the
dough into long strips and rolling them out from that shape.

Probably good with lavash, and, yes, I would omit the cheese
and probably (gasp) the sherry, too:

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Lentils, Monastery Style
 Categories: Main, Meatless
      Yield: 1 Recipe

      2 lg Onions; chopped
      4    Carrots; chopped
     10    Garlic cloves; chopped
    1/4 c  Olive oil
    1/2 ts EACH, dried: thyme and
           - marjoram leaves
      3 c  Vegetable stock
      1 c  Dry lentils
    1/4 c  Fresh chopped parsley
      1 lb Can chopped tomatoes
    1/4 c  Sherry
    2/3 c  Grated Swiss cheese

  Saute onions, carrots and garlic cloves in oil 5 minutes.  Add thyme
  and marjoram and saute 1 minute more.  Add stock, lentils, parsley and
  tomatoes.  Stir and cook in covered pot until lentils are tender,
  about 45 minutes, then add sherry.

  To serve, place 2 tablespoons cheese in each serving bowl and top with
  lentils.  This is very good served with corn muffins or corn bread
  sticks. Recipe can be easily doubled.

  from Carolyn Noack - "When our house burned down, we moved to a leased
  house, where the previous owner had left lots of cookbooks around.
  While browsing through them, I found this vegetarian dish.  I serve
  it because it's low-fat, meatless, very filling and hearty."

  from the article, "A Few of Your Favorite Things" featuring readers'
  favorite recipes.  Printed in the Houston Chronicle, 7/15/98

  printed in the Houston Chronicle, 7/15/98

  typed and posted by teri Chesser    7/98

MMMMM

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