Text 11013, 146 rader
Skriven 2014-03-18 08:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: weather or not 339
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 NB> One can always walk out in the open air, on sidewalks and such... ;) 

There is that. In Montreal there is a huge incentive to stay
away from the outside environment for months at a time. Makes
one wonder why they bothered to settle the place at all.

 NB> We don't have nasty weather all the time...

Vous dites. (Literally "you say." Means "sez you.")

 ML> So why don't they try again?
 NB> They might... Probably depends on funding, interest, and vision...
 NB> perhaps not in that order... ;)

In other words, not in our and our children's lifetime.

 ML> That's the usual course. But we're talking about a $2000
 ML> ticket in coach, and I'm not supereager to do that.
 NB> Base reality interfering with bucket dreams

That's the way it always is. And then there's the question
of hotel room costs at the northernmost hotel in the world,
a Radisson in Longyearbyen.

 ... ;)  Of course, it's her
 NB> dreams, not yours...  ;)  The price tag would deter me... though the
 NB> locale is intriguing...

It was my dream as well, but one that constantly was put
on the back burner because of cost ineffectiveness. Anyhow,
I got my Arctic Circle bug out of my system a couple years
ago in Alaska.

 At one point, we had been kinda dreaming
 NB> about a multi-stop round the world trip... visit all kinds of friends
 NB> in all kinds of places, but bald reality in the form of an out-of-reach
 NB> price tag nipped that in the bud... Richard wasn't quite as
 NB> enthusiastic as Robert and I...  ;) 

Perhaps as he was the one who had to face the price tag!

I have it within my resources to do such a journey, once,
relying on lots of people's hospitality. Instead, I'll
continue to do 1/3 to 1/2 round the worlds multiple times
as my finances allow. Interestingly, one such turned out
to be a real around the world, as Newark-Singapore return
turned out to be Newark-Singapore over the Atlantic and
Singapore-Newark over the Pacific, because the winds were
going consistently and strongly west to east (the tendency
is this way, but if the winds are not strong, the airline
just does the round trip thing).

 ML> I don't know, perhaps, though. He wanted to be within
 ML> commuting distance of his home on Cape Cod, though.
 NB> So he wouldn't have applied that far south... ;)

Out of curiosity I looked him up just now, and the Wiki
says that Royston Nash is still alive but retired 7 years
ago at the age of 74.

 ML> We do generally pretty well, but I had my doubts when she
 ML> was served lamb when promised beef, and she didn't throw a
 ML> fit, but she did throw a fit on Sunday night two hours after
 ML> dinnertime when the roast pork was off at this little
 ML> Bierstube. She had a burger instead, and that appeased her
 ML> somewhat.
 NB> Was that two hours after dinnertime also an indication of having gone
 NB> without food for extra long...?

She had refused the plain plane food.

   That can make folks less amiable,
 NB> more grumpy, less likely to roll...  ;)  Good thing there was a burger
 NB> handy to fill in...  :)  Was the lamb tasty...?

The lamb was almost muttonlike but with that odd spongy
texture that all gyro meat seems to, worldwide.

Masala momo
categories: Nepal, dumpling, Kathmandu, mandu, spicy
Yield: 1 batch

h - Dough for wrappers
5 c all-purpose flour
1 Tb oil
Water as required
1 pn salt
h - Filling
2 lb lean ground lamb/pork/buffalo
1 c onion, finely chopped
1 c fresh cilantro, minced
1 Tb fresh garlic, minced
1 Tb fresh ginger, minced
1/4 ts timur (Szechwan pepper)
1/4 nutmeg, grated
1/4 ts turmeric
1 Tb curry powder, seafood masala or momo masala
1 Tb garam masala
3 fresh red chilies, minced
3 Tb cooking oil
s, p

Combine all filling ingredients in a large bowl. Mix
well; correct seasoning. Cover and refrigerate for at
least 1 hr to allow all ingredients to impart their
unique flavors. This also improves the consistency
of the filling.

In a large bowl combine flour, oil, salt and water.
Mix well; knead until the dough becomes homogeneous
in texture, 10 min. Cover and let stand for at least
15 min. Knead well again before making wrappers.
Prepare 1" diameter dough balls. It is recommended
to work with a dozen or so balls at a time to prevent
from drying. Take a dough ball, roll between your palms
to spherical shape. Dust working board with dry flour.
On the board gently flatten the ball with your palm.
Then roll out into 3" diameter wrapper. Repeat with
the remaining dough balls. Cover with bowl to prevent
from drying.

For packing hold wrapper on one palm, put 1 Tb of
filling mixture and with the other hand bring all
edges together to the center, while making pleats.
Pinch and twist the pleats to ensure the absolute
closure of the stuffed dumpling.

Heat up a steamer, oil the steamer rack well. This
is critical because it will prevent dumplings from
sticking. Arrange uncooked momos in the steamer with
some space left between the dumplings. Close the
lid, and allow steaming until the dumplings are
cooked through, 10-15 min. Take the dumplings off
the steamer, and immediately serve. Alternatively,
you can place uncooked dumplings directly in slightly
salted boiling water and cook until done, about
10 min. You may also slightly saute cooked dumplings
in butter before serving. To serve, arrange the
cooked momos on a plate dressed with momo achar of
your choice.

http://nepalicooking.tripod.com

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