Text 31337, 87 rader
Skriven 2012-01-06 18:04:00 av Glen Jamieson (6171.cooking)
     Kommentar till en text av Dave Drum
Ärende: (OL)FACTORY ODORS 20106
===============================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 DD> I have been near there on the downwind side ... and the effluvia from
 DD> National By-Products (there's a nice non-specific name) is not as bad
 DD> as that from the cattle feed lot at Hereford, TX that I mentioned in
 DD> another post.
 
 GJ> I suspect that the old-time "boiling down works" did all their cooking
 GJ> in open vats, which did smell quite horrible. In the Vanuatu abattoir,
 GJ> where I worked for a while, the smell was not too bad, but they
 GJ> rendered down the bones and offcuts in a giant pressure cooker. By the

 DD> Actually the rendering plant itself isn't as bad as following one of
 DD> their collection trucks. Some of the animals they pick up are pretty
 DD> "high". I have been known to pull off to the side of the road for a few
 DD> minutes to let the collection vehicle clear the area and the smell to
 DD> dissipate. Then have a salad for lunch.  Bv)=

Thanks for that reminder from my youth.  I have been stuck behind such
a collection truck, with an uncovered load, at a traffic light, on a
hot, summer's day. (Gag!!!)  It was much worse than the sewage farm.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: [ch] Aloo Gobi Of Death
 Categories: Chilies, Indian, Vegetables
      Yield: 4 servings
 
    1/8 c  Canola oil
      1 sm Onion,  diced
      1 bn Parsley or cilantro, roughly
           Chopped, divided
           Hot red chiles, minced
    1/2 lg Cauliflower, pulled into
           Lg florets, stalk coarsely
           Chopped
      2 md Potatoes, peeled and diced
      1 cn Mexican-style stewed
           Tomatoes
      1 sm Bunch mustard greens,
           Chopped or
    1/2 t  Black mustard seed
      2 ts Grated  fresh ginger
      2    Cloves garlic, chopped fine
      1 ts Turmeric
      1 ts Coriander seeds
           Salt and pepper
      1 ts Garam masala
 
  The objective here is to make a North Indian-style "dry"  stew,
  though the heat content of mine is much more like the soupier South
  Indian analog, which I'm told sometimes also adds some coconut.
  
  Heat oil in a deep skillet with cover or a heavy pot. When hot but not
  smoking, add coriander, and the cumin if using. Fry, stirring, till
  fragrant, about 1 minute. (If planning to use mustard seed and haven't
  tried frying it before).
  
  Add onion and fry till soft and golden.  Add turmeric and salt, and
  stir well.  Add chiles, tomatoes, potatoes, cauliflower, greens if
  using, ginger, garlic and half the parsley, plus a very little
  water--maybe  2 or 3 Tbsp.  Cover and simmer till potatoes are done,
  maybe 15-20 minutes, stirring fairly often  and adding a dab of water
  if needed to prevent stickling.
  
  If nearly all  the liquid isn't gone when the 'taters are done,
  uncover and give  it another few minutes, stirring often.
  
  Just before serving, stir in garam masala  and black pepper, adjust
  salt, dish up, and top with remaining parsley.  If possible,  let sit
  awhile before serving, since it's best  when warm,  not really hot.
  Serve with pita, Wonderful the next day, and will freeze okay.
  
  Tossing in a couple Tbsp.  of  golden raisins when you add the
  veggies is lily-gilding, but authentic and good.
  
  Rain
  From: Bluezinnia
 
MMMMM
 

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