Text 32401, 115 rader
Skriven 2013-01-08 10:47:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: ungenerosity 48
=======================
 I agree it ain't
 DD> piccata, as the piccata definition calls for it to be served in a sauce
 DD> containing lemon, butter, and spices. There is no butter in there at
 DD> all.

Why butter? Capers, as I've pointed out way too many times,
is a necessary in piccata, way more necessary than butter,
which should not make up more than half of the cooking medium.

I know you know this. I also know you know that it would be
more profitable (intellectually speaking) to listen to me
than to some random miasma that one finds on one's computer.
Y U du this?

 But, I disagree that it is "Effing disgusting". I would (and have)
 DD> eaten quite similar presentations con mucho gusto.

I would be disinclined to associate with anyone who voluntarily
put fish of any kind with romano cheese into his mouth.

 ML> still out, pretty much my own take. But then he proceeds to
 ML> talk about there being too much fat on the pork belly and
 ML> having to cut it off. Hello?
 DD> I can see where you would think that the quibbler had gone off the
 DD> rails.  Bv)= 

Not a quibbler, just an idiot. On a related topic, I had a
short rib sandwich the other day at a fancy restaurant in,
I believe, Dedham (not an oxymoron any more!). The contents
were not generous - about 2 oz of meat ... but in addition
to that (not mentioning the watercress or the Raifort sauce,
which were secondary distractions) about 1 oz of delicious
beef fat. I'm not sure the average diner would react as
favorably to this as I did: I wanted to jump up and kiss the
waitress. Of course the average diner would not peel off
the bread to see what was inside. I was prevented from this
rash display of satisfaction  by the place being crowded,
the waitress being 1/3 my age, and my being accompanied by
a date (who was giving me this meal as my Christmas present).

 DD> Title: Monkfish Piccata

[sigh]

Lamb Kothey
categories: Nepal, starter
yield: 1 batch 

h - Dough for wrappers
3 c All-purpose flour
1 Tb oil
1 c water
1 pn salt
h - Filling
2 lb lean ground lamb or chicken
1 c onion, finely chopped
1/2 c green onion, finely chopped
3 Tb cilantro, chopped
1 Tb fresh garlic, minced
1 Tb fresh ginger, minced
1/2 ts timur (szechwan pepper)
1/2 ts turmeric
2 Tb curry powder
5 fresh red chilies, minced
3 Tb cooking oil
Salt to taste
h - for frying
5 c oil

(Deep fried Nepali MOMO)

Dough. In a large bowl combine flour, oil, salt and water.
Mix well; knead until the dough becomes homogeneous in
texture, about 8-10 min. Cover and let stand for at least
30 min. Knead well again before making wrappers.

Filling. In a large bowl combine all filling ingredients.
Mix well; adjust for seasoning with salt and pepper. Cover
and refrigerate for at least 1 hr to allow all ingredients
to impart their unique flavors. This also improves the
consistency of the filling.

Assembly. Give the dough a final knead. Prepare 1" dough
balls. Take a ball, roll between your palms to spherical
shape. Dust working board with dry flour. On the board
gently flatten the ball with your palm to a 2" circle.
Make a few semi-flattened circles, cover with a bowl.
Use a rolling pin to roll out each flattened circle into
a wrapper. For well executed MOMOs, it is essential that
the middle portion of the wrapper be slightly thicker
than the edges to ensure the structural integrity of
dumplings during packing and steaming. Hold the edges of
the semi-flattened dough with one hand and with the other
hand begin rolling the edges of the dough out, swirling
a bit at a time. Continue until the wrapper attains 3"
diameter circular shape. Repeat with the remaining dough
circles. Cover with bowl to prevent from drying.

For packing hold wrapper on one palm, put 1 Tb filling
and with the other hand bring all edges together to the
center, making the pleats. Pinch and twist the pleats to
ensure the absolute closure of the stuffed dumpling. This
holds the key to good tasting, juicy dumplings.

In a deep frying pan, heat oil. Place freshly made
dumplings in oil; fry until golden brown and cooked
thoroughly. Remove fried MOMOs from oil and place on a
sheet of paper towel to absorb excess oil. Serve
immediately with tomato achar.

http://nepalicooking.tripod.com

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