Text 10591, 81 rader
Skriven 2014-03-05 19:36:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Melitta
===============
-=> Quoting Dave Drum to Jim Weller <=-

 DD> JIM WELLER Said to DAVE DRUM about Melitta
 
 JW>  DD> Melitta is a name I know only as a purveyor of coffee filters
 JW>  DD> for drip-grind coffee makers.
 
 JW> That is how they started but the company now makes coffee makers
 JW> and sells coffee. 

 DD> The accountants can sniff a (potential) profit further than a starving
 DD> man can detect a Chinese restaurant up wind from him.

It's a natural direction for growth, trading in a related product.
Makes more sense than a conglomerate that manufactures food products
and caustic chemical cleaners or medical equipment and weaponry.

 DD> Beer Nuts / their slogan "Not finger food. FIST food."

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

     Title: Besh Barmoq (Squared Noodles With Meat) 
Categories: Uzbek, lamb, noodles
  Servings: 6

    600 g  meat, lamb/mutton,
           (preferable fatty and bony
           parts)
      3 md sized onions, peeled and
           sliced
      1 ts cumin seeds
      1 ts fresh crushed coriander
           seeds
      1 ts fresh ground pepper
      3    bay leaves
           Salt to taste
           FOR DOUGH:
      2    eggs
     60 ml water
      1 ts salt
           Plain flour as needed
      2    onions, peeled and sliced,
           for serving

Besh barmoq is a Kazakh national dish that's also famous among Uzbek
people too. It is usually made of fresh lamb and horse meat sausages
(or with horse meat).

Put meat in deep pan with 2 liters of cold water and bring to boil
over high heat. Scoop out all of the foam, lower the heat and let it
simmer for at least 3 hours. Then, add in onions and spices, simmer
for another half hour. At the end, add in salt. If you are using
horse meat, it must be cooked together with lamb, if you are using
horse meat sausages, they must be cooked beforehand and are served
at the end, just slice and put on top of cooked dough, along with
meat.

While soup is simmering, prepare your dough. Whisk eggs with water
and salt. Gradually add in flour, until you will get medium hard
dough. Cover the dough and let it rest for at least 20 min. Roll out
the dough and then cut it in medium sized squares, you can see the
technique here. Open up all squares and let them dry for a while.
When soup is ready, take out all of the meat and set aside. Set the
heat on high and cook squared dough pieces in this soup, for about
4-5 min or until soft. Put half of the given portion of dough at
once. Take out cooked dough and layer in big plate. Put meat pieces
on top and sprinkle with fresh sliced onions. Serve.

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

YK Jim


... I insist that vermouth is necessary in a martini.

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