Text 10413, 70 rader
Skriven 2014-02-28 20:37:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: tastes 260
==================
-=> Quoting Michael Loo to All <=-

 ML> Triscuits - brown rice baked with sweet potato, roasted sweet
 ML> onion flavor - despite the nastiness of the description and
 ML> the odd texture, these were not horrid, the flavor reminding
 ML> one of oniony snacks of yesteryear. I wouldn't buy them nor
 ML> willingly ingest them again, but they didn't make me retch
 ML> or anything. C

I know you are not generally a cracker or bread kind of guy but I
do want to mention for the others' sake that the olive oil and
rosemary Triscuits are rather nice.

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

     Title: Tandir Non 
Categories: Uzbek, bread
  Servings: 12

    1.5 l  full fat milk
      5 TB olive oil (or any
           vegetable oil)
    1.5 TB salt
      1 TB sugar
      1 c  toasted sesame seeds
      1 ts baking soda 
      4 c  all purpose white flour
           Whole wheat flour as needed

Heat up milk and add in oil, sugar, salt. Stir well, until sugar and
salt dissolved completely. Take milk from heat and add in toasted
sesame seeds. Add in 4 cups of white flour and soda, finally mix
everything. Now slowly add in whole wheat flour, until you will form
soft, but not sticky dough. At the end, oil your hands and work you
dough for about 5 min. Cover and let it rest for 1 hour. Meanwhile,
prepare clay oven. Fire the wood and let it fire a while. At the
beginning, oven will be dark inside. You have to wait until it will
be light. Divide the dough for about 10 pieces or more, depending to
the size of the bread you want to bake. I made them small, so I
divided in 14 pieces.

Divide and work them into smooth balls, prepare your tools. When
oven is ready to bake, start shaping out your breads. You will need
a special tool called "rapida" to put your bread on it and stick it
into the walls of the oven. Before sticking the bread, you have to
grease the back of it with a little bit of water, just to make it
sticky enough. 

Now, stick it to the oven's wall. When bread is golden-brown in
color, it is ready. You will have to take it carefully. Always keep
your face out or you can burn out your eyelashes:) Also take care of
your hands, wear something with long sleeves and wear also cotton
gloves. Believe me it is fun and great experience, one must have in
his/her life:)! Oh, I forgot to tell you about potatoes! After we
were done with our breads, we buried some potatoes in that remaining
coal, waited a while and then enjoyed delicious and flavorful
potatoes!  

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

YK Jim


... I am not drawn to terrible novelty items from fast food chains.

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