Text 11331, 103 rader
Skriven 2014-03-24 23:54:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 11313 av Nancy Backus (1:261/1381.0)
Ärende: Re: Food scale
======================
 -=> On 03-24-14  15:47,  Nancy Backus <=-
 -=> spoke to Dale Shipp about Re: Food scale <=-

<<Talking about kitchen scale>>

 NB> Yours must be digital...  :)   Mine's an old-fashioned spring-load... 

Yep.  We had some others that were "analog", one spring and one a sort
of balance affair.  Neither of those two were as versatile as our digital
one we use now.  I especially like the feature of putting a container on
it and then hitting a button to make the weight read zero so that you
are only getting a weight of whatever is being added to the container.

 NB> I'm sure it has pounds and ounces, just would have to look to see if
 NB> it also has grams etc... I'm pretty sure that it doesn't do the smaller
 NB> fine gradations...  maybe as low as 1/4 ounce, if one has a pretty
 NB> good eye...  ;)   Kinda like using the old mercury oral thermometers...
 NB> ;) 

The digits seem to be sensitive down to 0.05 ounces or better.  You can
see the weight change on putting in a tablespoon of liquid.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Byzantine Dolmathes (Stuffed Grapeleaves)
 Categories: Greek, Appetizer, Main dish
      Yield: 60 servings
 
      1    Jar grapeleaves (or fresh)

MMMMM--------------------------FILLING-------------------------------
      2 tb Oil
      1 lb Ground beef or lamb
      2    Onions; chopped
      1    Garlic clove; pressed
      2 c  Water
    1/2 c  Tomato sauce
      1 c  Rice
      2 tb Chopped mint
      2 tb Chopped parsley
    1/2 ts Salt
           Pepper to taste
    1/8 ts Cinnamon
    1/2 c  Currants
    1/4 c  Port wine (optional)
    1/4 c  Pine nuts or walnuts
      2 c  Water
      1    Lemon (juice only)

MMMMM---------------------------SAUCE--------------------------------
      3    Eggs
      2    Lemons (stained juice only)
      1 c  Hot broth
 
  If using canned grape leaves, rinse off brine by floating leaves in a
  basin of cold water.  Prepare fresh vine leaves by pouring a cup of
  boiling water over them in a bowl.  Drain.  Spread 5 or 6 leaves out
  at a time on a flat surface.  Lay leaf stem side up.  Snip off stem
  with kitchen shears.
  
  MAKE FILLING:  Heat oil in large frying pan.  Fry meat, onions and
  garlic on medium heat for 5 minutes, mixing it as it cooks.  Add
  water and remaining ingredients.  Bring to a boil.  Cover.  Reduce
  heat to simmer and cook 10 minutes, until water is absorbed.  Set
  aside until cool enough to handle.  Put 1 teaspoon of filling near
  stem.  Bring left side of leaf towards center, then bring right side
  towards center.  They will not always meet.  Pick up stem end of
  leaf, tucking in the filling.  Roll away from you.  It will be an
  oblong roll like a sausage.
  
  Line the bottom of a large skillet with 4 leaves.  Place each roll so
  that the tucked under end is on the bottom.  Arrange each roll
  snugly, one next to the other, until all the leaves (except 3), and
  filling are gone. Place these leaves flat on top of rolls.  Place a
  flat dish on top of rolls also to prevent their unravelling during
  cooking.
  
  Add water and lemon juice.  Bring to a boil.  Cover.  Reduce heat to
  simmer and cook 45 minutes.  When done, remove pot from fire.  Make
  Egg and Lemon Sauce and add to broth immediately or serve without
  sauce either cold as an appetizer or as a hot entree.
  
  EGG AND LEMON SAUCE: Beat eggs until thick and light yellow, at least
  5 minutes, with an electric beater or 10 to 15 minutes by hand.  Add
  juice slowly, beating all the while.  Mix 1 cup hot broth into beaten
  eggs, stirring it in quickly with spoon (or wire whisk) so heat will
  not curdle the eggs.  Cook over very low heat until thickened.
  
  From: "The Complete Greek Cookbook" by Theresa Karas Yianilos.  Avenel
  Books, New York.
  
  Typed for you by Karen Mintzias
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:59:59, 25 Mar 2013
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)