Text 35873, 82 rader
Skriven 2013-04-09 00:16:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: low-class food 349
==========================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> pipian ...

 ML> fusion deep end / Though I like cumin very much, I don't see
 ML> that it goes in some of the settings you described.

The amount of cumin in the Dona Maria brand is minimal. 
 
 JW> every kind of dried pea/bean/pulse/legume/
 JW> dhal imaginable when the Indian Suraj brand was on sale

 ML> Before it's too late I would suggest putting them outside
 ML> for a couple days to freeze

Oh I did that right away; I've been doing that for over a decade now
with flours, nuts, rice and legumes and haven't had a single pantry
insect infestation as a result, despite buying in bulk from dodgy
sources.

It will be +1 tomorrow so I had to cram everything from the
rubbermaid hampers on the back deck into the fridge and chest
freezers until next Oct. We also gave away a lot of Kugluktuk fish
(arctic char, Dolly Varden trout (the pan-arctic Salvelinus malma
malma not the bull trout, S. confluentus) and sea run pink fleshed
white fish) to Sandra and Matthew, the in-laws, and Lorie and Kevin,
the wine loving flexitarians.

We had dinner at Thorton's with Lorie and Kevin and fared rather
well. I had a cold charcuterie board with chicken and duck pates,
assorted sausages and hams along with house baked white rusks,
cornichons and two mustards while the others had salady vegetarian
things. They each had a few grams of meat from my platter and were
satisfied.

 ML> split yellow peas. With some shredded Brussels Sprouts

 ML> cruciferous vegetables, eh, I hope there weren't too many of
 ML> them.

Just four in a large pot, very thinly shredded. Like parsley, there
was just enough to add a few green specks to the bowl.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Oomenahomisk - Moose Ribs
 Categories: Native, Canadian, Venison, Ribs
      Yield: 4 Servings
 
      2 lb Moose spare ribs
           Flour
    1/2 c  Brown sugar
    1/2 c  Vinegar
      1 c  Water
      1 ts Soya sauce
      2 tb Cold water
      2 tb Corn starch
      1 tb Soya sauce
 
  Cut 2 lbs. of spare ribs into 1 inch pieces.  Roll in flour and
  brown. Cook in saucepan:  1/2 cup brown sugar, 1/2 cup vinegar, 1
  cup water, 1 tsp soya sauce.  When boiling, pour over spare ribs
  and cook 10 minutes.  Thicken with 2 tbsp cold water, 2 tbsp corn
  starch, 1 tbsp soya sauce.
  
  Submitted by John Delbert Hamilton, Prince Albert, Saskatchewan
  
  AboriganalTourism - Native Cuisine
 
MMMMM




YK Jim


... Vodka is to gin as tofu is to steak.

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