Text 4143, 83 rader
Skriven 2010-11-25 03:38:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: 789up in the air
========================
 GJ> RR services its engines.  Dunno who does the GE ones though.

Indeed? That's even more ominous then. I'm surprised, though,
that RR would have the wherewithal to send its technicians
wherever its engines broke down.

 ML> I am glad that Lilli was right on that score, and it was a luncheon
 ML> Courvoisier anyhow.
 GJ> Of course!  You had long finished your breakfast ones.
 GJ> Why did all those passengers clap their hands?

Beats me. Why does anyone clap his hands?

 GJ> As they wanted to change the entire engines, it was easier to take the
 GJ> A380s back to where the spare engines were kept.  A Trent 900 would
 GJ> probably not fit in a 777.  As it was only one engine on each of those
 GJ> A380s that was leaking oil, they probably thought there was a good
 GJ> chance of the other 3 getting them home without finishing up grilled
 GJ> in a fireball.

As the depth of the failure of the one engine shows, it might
just take one.

Icli kofte
cat: Turkish, fried, meat, starter
servings: 6

h - For filling
1 1/4 c Ground meat
4 lg Onions, chopped fine
2 Tb Butter
1 ts Salt
1/2 c Walnuts (chopped)
1/2 c Pistachio
1/2 ts Black pepper
1/2 ts Red pepper
1/2 ts Allspice
1/4 ts Cinnamon
1/4 ts Cumin
h - For basic broth and mixture
1 3/4 c Lean ground meat
5 c Bulgur (fine)
2 lg Onions, minced
1 md Potato, boiled, mashed
1/4 c Semolina
1 Tb Salt
1 ts Black pepper
2 ts Red pepper
1/4 c Water
1/3 c Butter

STUFFED BULGUR-GROUND MEAT

To prepare filling: Saute ground meat and onions in butter for
20-25 min until meat is light brown and crumbly; drain and cool.
Add rest of ingredients, stirring thoroughly. Chill and set aside.

To prepare shells: Combine ground meat, bulgur, onions, potato,
and rest of ingredients except water and butter, blending well.
Knead for 25-30 min while adding 1/4 c water gradually to form a
medium stiff, smooth and slightly elastic mixture (or place
combined mixture into a blender or a food processor container.
Add water. Process until well blended. Mixture must be smooth
and slightly elastic to roll and form easily). Add very little
water if necessary. Shape into a large ball. Place in a bowl.
Cover with a slightly dampened cheesecloth to prevent drying.
Keep covered while shaping koftes. Shape into egg sized balls.
Hold one ball in left hand. Make a hole in center of ball with
lightly wetted index finger of right hand while turning ball
around finger and pressing slightly to form a 2 mm thick shell.
Fill each shell with 1 Tb filling. Bring edges together sealing
well. Smooth surface, tapering slightly both ends. Shells must
be firm and unbroken. Arrange in a steamer or a colander. Place
over gently boiling water. Cover and steam for 20-25 min.
Remove from heat. Cool slightly. Melt butter in a large skillet.
Place steamed koftes into skillet. Saute over low heat shaking
slightly and occasionally. Serve hot.

armory.com

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