Text 10038, 103 rader
Skriven 2014-02-18 07:27:02 av Dave Drum (1:18/200.0)
  Kommentar till text 10019 av Jim Weller (1:123/140)
Ärende: Houses
==============
JIM WELLER Said to DAVE DRUM about Houses

JW>  DD> My parents second house in Springfield was a big ol' four
JW>  DD> square

JW> That's a name I wasn't familiar with so I wikied it and yep, it's a
JW> style I haven't come across anywhere I've lived in Canada.

That may be why it's called "American Four-Square".  Bv)=

JW>  DD> I found where Albert Rechner and crew had signed the plaster
JW>  DD> work on August 18, 1917.

JW> When we did renos in 2004 we gave Neekah, then age 5, some p;aint
JW> and coloured chalks and let her make pictures all over the subfloor
JW> before we laid down new laminate, lino and carpet. She signed and
JW> dated all her work and it will probably come to light of day again
JW> the next time somebody does the flooring over again.

JW> I read about this dish in a restaurant review on Serious Eats and
JW> liked the sound of it so I found a recipe and made a batch of it
JW> tonight using butternut squash, although my homemade berbere mix may
JW> not have been authentic and I left out the cumin at Roslind's
JW> request.

That's a shame that she doesn't like cumin. It serves to round off and 
blend the chile flavours. Oh, well. I have my pet dislikes, too.

JW>      Title: Duba Wot
JW> Categories: Ethiopian, Vegetables
JW>   Servings: 4

JW>       1    duba, about 1 pound
JW>     1/2 c  chopped onions
JW>       2 TB olive oil
JW>     1/2 TB berbere
JW>     2/3 ts cumin powder
JW>     2/3 ts dried basil

JW> In Amharic, the state language of Ethiopia, duba is the word for
JW> both pumpkin and squash. I've made this sweet delicious dish with a
JW> pie pumpkin, an acorn squash, a butternut squash and a kabocha
JW> squash (sometimes called a Japanese pumpkin). I'll use the word duba
JW> in the recipe that follows. You can choose whatever variety of duba
JW> you like.

Pumpkin *IS* a squash. Even the Jack-O-Lantern pumpkin.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Berbere
 Categories: Rubs, Vegetables, Herbs, Chilies
      Yield: 1 cup

      1 ts Fenugreek seeds
    1/2 c  Ground dried Serrano chilies
           - or other ground, dried
           - chilies
    1/2 c  Paprika
      2 tb Salt
      2 ts Ground ginger
      2 ts Onion powder
      1 ts Ground cardamom; preferably
           - freshly ground
      1 ts Ground nutmeg
    1/2 ts Garlic powder
    1/4 ts Ground cloves
    1/4 ts Ground cinnamon
    1/4 ts Ground allspice

  Finely grind the fenugreek seeds with a mortar and pestle
  or in an electric spice or coffee grinder. Stir together
  with the remaining ingredients in a small bowl until well
  combined.

  Store in an airtight container in the refrigerator for up
  to 3 months.

  Yield: Makes 1 cup

  by Marcus Samuelson: The Soul of a New Cuisine: A
  discovery of Foods and Flavors of Africa

  Epicurious | July 2009

  MM Format by Dave Drum - 12 August 2009

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

X CMPQwk 1.42 16554 X
... Society, my old, is like salt water, good to swim in but hard to swallow.



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