Text 3117, 81 rader
Skriven 2010-10-26 21:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: getting old 648
=======================
-=> Quoting Michael Loo to Nancy Backus <=-

 ML> I was thinking that, given the boomer population spike and that
 ML> our expectations seem to be higher than those of previous
 ML> generations, there might be a call for one-level luxury homes
 ML> built with the aging population in mind. Wide corridors, few
 ML> stumbling places, ample bathroom facilities, but still some
 ML> architectural personality and individuality - maybe less white
 ML> walled and rectilinear than what's available now.

You are right on there.

 ML> Of course we do, but then we also can adapt our techniques,
 ML> aspirations, and expectations to what is available at hand -
 ML> something I imagine we might have to do a little bit of if
 ML> we do end up cooking at a camp for a week.

It surprising what one can accomplish on an open flame with just one
pot, one pan and a couple of green twig skewers. And with some beer
cans, a cardboard box and some tin foil you can even jerry rig an
oven.

 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tibetan Sherpa Momos
 Categories: Chicken, Dumplings, Tibetan
      Yield: 4 servings
 
           MEAT FILLING:
      4    Chicken breast halves, meat
           Removed and minced
      2    Minced onions
      5    Cloves garlic, diced
      1 lg Piece ginger, diced
      2 tb Soy sauce
           Salt, paper and Accent
      1 ts Garam masala
           Little oil or ghee
           -to moisten
 
  Mix these ingredients together well
  
  Vegetable Filling: onion, cabbage, green beans and cauliflower all
  finely chopped and lightly steamed or blanched until slightly
  limp, enough to make about 3-4 cups. season with minced garlic,
  ginger, soy sauce, salt and accent to taste, using the above
  recipes as guidelines 1 teaspoon garam masala* optional a little
  oil or ghee (clarified butter) to moisten
  
  Dough: 4 cups flour and enough cold water to make a smooth dough.
  Knead lightly and break off small pieces, rolling each into a thin
  round about 3 1/2 inches in diameter.
  
  Put a heaping teaspoon of the filling in the middle of each dough
  round. Form the momo in any of the following traditional shapes,
  using one hand to pleat or pinch and the other to both hold the
  momo and keep the filling from oozing out: 8-pleated half moon
  shape; 6-pleated round shape, with the pleats in the center like a
  top- knot; the 9-pleated half moon shape with the ends brought
  around to almost touch; or the fluted half moon shape in which the
  ends have been brought around and pinched together to form a
  circle. Arrange on a steamer coated with vegetable oil spray and
  steam, covered l0-15 minutes. Serve with a dipping sauce. I like
  soy sauce mixed with a little rice vinegar and sugar or chilli
  paste.

  From: Donna L
 
MMMMM

Cheers

YK Jim


... I'm a legend among cooks in these parts.

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