Text 10447, 88 rader
Skriven 2014-02-27 19:47:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av STEPHEN HAFFLY
Ärende: double duty 264
=======================
 SH> One of the usefull apps for a smart phone uses the GPS to save the
 SH> current location of the vehicle so that one can then find the way back
 SH> to it in a parking lot. That assumes a parking lot, and not a garage
 SH> where the satellite signals can be blocked.

If your GPS is any like the one my friend showed me the
other day, you might end up thinking your car is in New
Jersey.

 SH> If one does not want to use such an app, there are "sticky note" apps
 SH> where one can make a quick note of where the car is located. If one
 SH> does not have a smart phone, then a small notebook and pen are quite
 SH> useful. 
 SH> I wonder if treating mutton or goat like this would help with the
 SH> flavor.

Might improve it, but it wouldn't make it any milder. In
fact, this is rather similar to the Alice B. Toklas recipe
that purports to make lamb taste like venison.

 -=> Stephen Haffly said to Dave Drum <=-

 SH> A big "pet peeve" of mine is someone who double-dips. I don't usually
 SH> go near dip type foods in a crowd because some person will double-dip,
 SH> thus contaminating the whole container.

I double dip all the time with larger things such as carrot
or celery sticks. The first time is as normal people do,
and then I very ostentatiously turn the thing around in my
hand and dip the relatively pristine other end. It is an
open question whether my hand (even though previously
washed) is that much cleaner than my mouth, but at least my
way is semi-socially acceptable.

 SH> The worst example I can remember is one Paula Dean commercial where
 SH> she licked a chocolate fountain. Yeah, I really want to go dip some
 SH> fruit in that fountain after she did that--NOT!
 
Well, she is a worse potty mouth than I am, but under
most circumstances I regard dip buffets, fountains,
and the like as exercise for my immune system. I figure
they can't be much dirtier than the cleanest food I
encountered in Cambodia and Nepal.

Lamb Pumpkin Tarkari
categories: Nepal, main
Yield: 1 batch

3 c butternut squash, cleaned, 1" cubes
1 lb lean lamb, 1" pieces
1 c mushroom, sliced
1 c red bell pepper, 1" length
2 c onions, chopped
3 fresh chilies, minced
1 Tb garlic, minced
1 Tb ginger, minced
1 ts cumin powder
1 ts curry powder
1 ts turmeric
2 bay leaves
2 c broth or water
s, p
6 Tb cooking oil
1 ts mustard seeds for garnish
1 Tb chopped cilantro for garnish

In a large bowl, season lamb pieces. In a nonstick saute
pan, heat 2 Tb oil. Transfer the seasoned lamb into the
pan and brown well. Reserve the browned pieces of meat
in a plate for stewing. In a nonstick saucepan, heat
3 Tb of oil. Add bay leaves and chopped onion; saute
until light brown. Transfer browned lamb pieces to the
saucepan. Add chilies, garlic, ginger, cumin, curry powder
and salt to the squash mixture and stir for 5 min. Add
broth; bring the lamb mixture to a boil; simmer 30 min.
Put butternut squash cubes, mushroom and red bell pepper;
stir well. Cover and simmer for another 30 min until lamb
and vegetables are cooked and desired consistency of the
stew has been attained. For garnish, fry 1 ts mustard
seeds with 1 Tb oil and add to the stew. Sprinkle chopped
cilantro over the stew before serving (optional). Serve
with rice and roti (flat bread).

http://nepalicooking.tripod.com

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