Text 1538, 120 rader
Skriven 2013-06-22 00:15:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: travel water 742
========================
 RH> And when in doubt, I'll grab a bottled drink.

Until recently I never did that, but having spent
time in arid and/or hot climates, the idea of liquid
out of a sealed bottle appeals more (also the Lasix
has changed my entire outlook on the subject). In the
dodgiest places, you additionally have to wipe down the
lip of the bottle with an alcohol prep or similar.

 ML> that event was just so minuscule, and I thought the Mass.
 ML> water agency's sowing of panic was irresponsible to a truly
 RH> That was a bit of excess panic, more of a cover your backside move on
 RH> their part. OTOH, if it happened in a 3rd world country, the move
 RH> would be strongly justified.

Not really, as the water would have been dirtier to
begin with anyway. You should see the stuff they use in
more arid parts of the world. Clue: there aren't water
mains at all.

 ML> bizarre degree. Same with the draining of a reservoir in the
 ML> Pacific northwest after some drunk teenager peed in it.
 RH> How many other contaminants do they pick up in even a day and drastic
 RH> measures aren't taken?  They just happened to catch the kid, probably
 RH> plenty more have done so without being caught.

Not to mention the moose, fish, ducks, etc. etc. etc.

 ML> My own guess would be 7 or 8, but that question is also
 ML> academic, as the chance of you or me being in a situation
 ML> where a turtle egg omelet was a possibility is next to zero.
 RH> You would have a better chance of actually being able to try one than
 RH> I would.

I suppose. It should be possible to get turtle eggs in
coastal parts of Asia, but they're likely to be scarce
if not illegal.

 ML> gratin dish. Cover them with the butter. Put the dish
 ML> in the preheated oven for 8 min. Serve hot.
 ML> M's note: 6 minutes tops. One could substitute a scant
 ML> drop of anise extract for the Pernod.
 RH> I think I'd go for 6 minutes too. When we first got married, we lived
 RH> down on the coast in NC. I had no idea how long to cook shrimp so
 RH> checked a couple of cook books. Betty Crocker reccommended 15 minutes,
 RH> James Beard said 3-5 so I went with him. I sort of eyeball them now
 RH> but never more than 5 minutes cooking time.

For me, I cook them until just translucent in the middle
(they will become almost firm if they're cooked a few
minutes before dinnertime, and you wait around). That's
seconds for a saute or a minute for a broil or boil or a
couple more for a bake. Extra time for guests.

Nepali Shrimp Momo
categories: Nepal, starter
Yield: 1 batch

h - Dough for wrappers
5 c all-purpose flour
1 Tb oil
Water as required
1 pn salt
h - Filling
1 lb shrimp, cleaned, deveined and minced
1 egg, beaten
1/2 c onion, finely chopped
1/2 c red bell pepper, finely chopped
1/2 c mushroom, finely chopped
1/4 c green onion, finely chopped
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 honey
1/2 Tb curry powder, seafood masala or Momo masala
3 Tb cooking oil
Salt and Pepper

For stuffing mixture combine all filling ingredients
in a large mixing bowl. Mix well, adjust for seasoning
with salt and pepper. 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. 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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