Text 12702, 72 rader
Skriven 2014-04-28 23:04:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 12671 av Michael Loo (1:123/140)
Ärende: Re: different standards
===============================
 -=> On 04-28-14  18:56,  Michael Loo <=-
 -=> spoke to Ruth Haffly about different standards 561 <=-

 ML> My satisfaction is different from others' satisfactions;
 ML> it's olfactory and tactile rather than visual, not a
 ML> surprise given my strengths and weaknesses. To me a
 ML> surface or an item is clean if it smells of nothing and
 ML> feels residue-free. A lot of people don't mind if
 ML> something ends up slightly soapy (or worse, detergenty),
 ML> but that drives me up the wall. And there are things
 ML> where I clean to different and lesser standards than
 ML> normal, especially wooden cutting boards, where I avoid
 ML> using anything but hot water and salt, lest off-flavors
 ML> soak in, and pot and pan bottoms, which I prefer black
 ML> to shiny, because I often aim for maximum heat transfer
 ML> when I cook.

I've not heard of using salt on cutting boards.  What does it do?  I can
see it as being a mild abrasive.  Is it also anti-bacterial?

Continuing our previous conversations -- here is one I found that does
not have feta, but does have the ambiguous cn ingredient size.  For this
recipe, I suspect that does not really matter.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Power Falafel
 Categories: Breads, Sandwiches, Greek
      Yield: 4 Servings
 
      1 cn Chick Peas, drained
      4    Garlic Cloves, sliced
      1    Egg
    1/4 c  Parsley, snipped
      3    Green Onions, chopped
    1/4 c  Tahini (sesame paste)
    1/4 c  Dry Breadcrumbs
  1 1/2 tb Cumin, ground
  1 1/2 ts Basil, dried
  1 1/2 ts Marjoram, dried
  1 1/2 ts Thyme, dried
  1 1/2 ts Turmeric
    1/4 ts Black Pepper
    1/4 ts Salt
      1 tb Sunflower or Canola Oil
      4    Whole Wheat Pitas
 
  Servings:  4
  
  * Toppings: tahini sauce and chopped vegetables such as tomatoes,
  cucumbers, radishes and sprouts. In a food processor or food mill,
  combine the chick peas and garlic. Process until smooth. Add egg and
  process to mix. Transfer to a medium bowl and stir in parsley,
  onions, tahini, breadcrumbs, cumin, basil, marjoram, thyme, pepper
  and salt. Shape mixture into 8 patties each about 1/4 inch thick. In
  a large, heavy skillet, heat oil on medium-high heat; add patties and
  cook for 5 - 7 minutes per side or until golden brown. Or the mixture
  can be placed in an ovenproof dish and baked following Biotrain
  directions above. To serve, cut pitas in halves. Tuck a patty or
  dollop of the baked mixture into each pita "pocket." Pass bowls of
  topping to complete sandwiches as desired. Serves 4.
  
  From The Gazette, 91/05/01.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:08:24, 28 Apr 2014
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