Text 17821, 113 rader
Skriven 2014-10-07 00:56:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: spinach ed 75
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 ML> Were I to choose an alternative, it would be Chicago, particularly
 ML> the north suburbs.
 NB> So perhaps there isn't any to challenge... At least not of the large
 NB> cities...  :)  Which doesn't mean it couldn't be in decline all the
 NB> same... 

Exactly. I also think of Oberlin, Ohio, where there's as
great a concentration of (what I see as) culture as anywhere;
but it's too small and uninfluential to make a difference.

 ML> Funny thing - Sam Adams is claimed to have suggested Boston to
 ML> have been the Sparta of America.
 NB> Maybe he had it right.  ;)

Maybe, especially back then, when the land was only
recently under the influence of the Puritans.

 NB> I grew up with canned spinach... garnished, however, with hard-boiled
 NB> egg, which seemed quite complementary, and part of the expected taste.
 NB> Graduated to fresh (or frozen) when I got out on my own... :)

Frozen vegetables were always a better facsimile of the
fresh than were the canned. Some of my colleagues, including
on some of my committees, are from the Birdseye family, and
when I get irritated by them I must remind myself of the
great boon that their ancestor bestowed on society. I for
one often buy frozen spinach in preference to fresh.
 
 NB>> subtle difference between florentine and fiorentina?
 ML> Nope. There's a subtle difference, perhaps, between a geographic
 ML> designator and a name name.
 NB> OK.

One adds that the word "Florentine" is an effect of the
British tendency to mangle foreign words, finding some
esoteric reason for ignoring the preferences of the local
population. Some might assert that this is a deliberate
phenomenon to distinguish the natives from themselves.
Others that come to mind - Beijing Peking; Guangdong Canton;
Mumbai Bombay. There are hundreds of others.

Dry Bombay Duck Curry Recipe
categories: dried fish, stew, main, Indian
servings: 4

h - For Marination
7 to 8 Dried Bombay Duck (Chopped into 2 to 3 halves)
1 Tb Vinegar
1 ts Haldi (Turmeric)
1 Tb Chilli powder
1 ts Salt
h - For Curry
2 Tomatoes
4 sm Potatoes or 2 big 
6 sm Brinjal of any kind (I have used white Brinjal)
2 Green Chillies
4 Dry Kashmiri Red Chillies
2 Onion
1 ts Haldi (turmeric)
3 to 4 Tb Dessicated Coconut Or Dry Coconut Powder
8 Garlic
1 in Ginger Chopped
2 Tb Coriander seeds
8 to 10 Black Pepper (Kalimiri)
1 ts Ajwain
1 ts Methi seeds (Fenugreek seeds)
1 Tb Cummin Seeds (jeera)
1 Tb Oil
3 strands of Coriander leaves
4 Kokam (sub 2 Tb tamarind paste or to taste)
Salt

For Marination. Firstly immerse the dried Bombay Duck
in plain water for about 5 min. Now make a paste of
Turmeric, Chilli Powder, Salt and Vinegar. Rub this
paste on the chopped Bombay Duck. Marinate for 10 to
15 min. In the meanwhile we will make the preparation
of Dry Bombay Duck Curry - Bombil Curry Recipe.

Chop Potatoes, Tomatoes, Brinjal into medium size.
Immerse Brinjal in water post chopping else it will
loose its color. Slice 1 Onion into thin slice.
Take Ajwain, Jeera, Haldi,Black Pepper, Dessicated
Coconut, Red Chillies, Green Chilly, Coriander seeds.
Also slice the other Onion.

Add all the above masalas into a grinder to form a
smooth paste. This paste will be orangish in color.

Now add 1/2 Tb Oil in the vessel. Once the oil is
hot add chopped onions and stir until pink in color.
Its time to add the Marinated Bombay Ducks and fry
them for 5 min along with Onions. Put Potatoes,
Tomatoes, 1 green Chilly and stir for some time.
Now add the grounded curry paste and stir well.
Put chopped brinjals and add some water.

Add salt and cover the curry with lid for 10 min.
Now remove the lid and stir gently. Also add the
kokam to the curry now. Keep for 20 min more once
the potatoes are cooked. It means your curry is
ready. Serve hot with steamed rice and chapatis.
Garnish the curry with coriander leaves.

Notes
Always immerse dried fish in vinegar with little
salt for 10-15 min before cooking to remove the
odor of the fish. You could use the same recipe
to cook other dried fish also.

Author: Maria at flavorsofmumbai.com
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