Text 10332, 77 rader
Skriven 2014-02-26 21:56:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: dishonesty
==================
DD> 3 pints
DD> 54 to 56 ounces
DD> I just say no to those cheater half-gallons.
DD> 46 oz cans.

3 pints is so much smaller than a half gallon that I don't think of
it as a cheater so much as a legit size in its own right. But 54, 56
and 46 oz is deceptive. This sort of size manipulation is a non-
issue in Canada as the stores all have unit pricing clearly marked
on the shelf. So I don't care if a half gallon looking tub of ice
cream is 1.5, 1.67, 1.75 or 2.0 L. Everything is priced in cents per
100 ml. so comparing brands is a snap.

My tomato juice comes in 1.42 L cans and 1.89 L jugs which works out
to 48 and 64 oz. This is I suppose due to the fact that the
American market is 10 times as big as the Canadian one and that it
is more economical to have one standard sized container for all of
North America.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Buhorocha Bahsh Palov (Pilaf With Greens) 
Categories: Uzbek, lamb, rice, herbs
  Servings: 4

    150 ml clarified butter or
           vegetable oil
    300 g  beef or lamb, cut in big
           chunks
      2    onions, peeled and largely
           chopped
      1 lg bunch of spinach and
      1 bn fresh coriander (all
           together 350 grams of
           chopped greens)
    2.5 c  rice
           Salt to taste
      1 TB ground coriander
      1 ts fresh ground pepper

Finely heat the oil and brown meat over high heat. Add in onions and
fry until onions are soft. Lower the heat and evenly layer all of
the greens on top of the fried meat and onions. Finely wash the rice
and immediately layer over greens, mix carefully and add in 1 cup of
water.  

Set the heat on high and wait until it will come to boil. You will
see how greens will start to give their juice and cover up the rice,
which is the reason why we don’t put much water.    Add in salt and
spices.   Observe your pilaf; if juice of the greens and poured
water will not be enough to cover the rice for 2 cm, then you can
add in a little more water. Or if greens are too juicy and will give
too much juice, you can reduce the water carefully with the spoon.
This is the tricky stage, as you can't predict the juiciness of the
greens.  Let it boil and wait until all the liquid is evaporated.
When all water is evaporated, mix only the top of pilaf, set the
heat on low, cover the lid and cook for about 20 min. Open up the
lid after 20 min and again mix only the top of the pilaf and cook
for 10-15 min more or until rice is properly cooked.

When pilaf is ready, finely and carefully mix all of the pilaf. You
will see how the colour will turn out to be  slightly greenish.
Mmmm, this pilaf tastes just heavenly!!!  Serve it with fresh salad
made of just tomatoes and onion on side.

  From: Malika Sharipova In The Art Of Uzbek Cuisine
 
MMMMM-------------------------------------------------

YK Jim


... I am a cocktail evangelist.

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