Text 19996, 66 rader
Skriven 2014-12-01 23:47:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 19977 av Dave Drum (1:18/200.0)
Ärende: Re: Bread
=================
 -=> On 12-01-14  06:03,  Dave Drum <=-
 -=> spoke to Dale Shipp about Bread <=-

 DD> I have to freeze it or at least keep it in the ice box to prevent
 DD> drying out and/or greenish fur on it. What really gets up my wick is
 DD> that people who make hot-dog buns, hoagie rolls, etc. do not package
 DD> their bread in the same quantity of pieces as there are frankfurters or
 DD> sausages in a package. Or in a near multiple. There are usually 10 hot
 DD> dogs (even all-beef, Kosher dogs) in a standard package. And just 8
 DD> buns in the usual package. Or four knockwurst, bratwurst, Italian
 DD> sausage, etc and six rolls in the standard package.   Grrrrrrrrrrrrrrr

One of our pet peeves with respect to buns is that many varieties do not
hold together long enough to finish the hot dog/hamburger.  Most of the
store brand buns are in that category.  The only ones we have found that
do not fall apart by the time you are half way through are a brand of
potato buns.

The hot dogs we buy are no-fat kosher and they come seven to a package.
We usually put 1 1/2 dog on a bun, twice -- and that leaves one hot dog
left.  It becomes a late night protein stack later on.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: DRY POTATO CURRY
 Categories: Indian, Vegetable, Vegetarian, Boat
      Yield: 4 servings
 
      1 lb Red potatoes
           Salt to taste
      2 tb Vegetable oil
      1 ts Mustard seeds
      1    Onion, finely sliced
      2    Garlic cloves
      1    (1 inch) piece gingerroot,
           - fresh grated
      1    Green chile, seeded, chopped
      1 ts Ground turmeric
    1/2 ts Red (cayenne) pepper
      1 ts Ground cumin
           Green pepper strips
           - to garnish if desired
 
  Cut Potatoes into 3/4 inch chunks.
  
  Cook potatoes in boiling salted water 6 to 8 minutes, until just
  tender. Drain and set aside.  Heat oil in a large saucepan, add
  mustard seeds and onions.  Cook 5 minutes until onions are soft, but
  not brown. Stir in garlic and gingerroot; cook 1 minute more.
  
  Add cooked potatoes, chile, turmeric, cayenne and cumin.  Stir well.
  Cover and cook 3 to 5 minutes, stirring occasionally, until potatoes
  are very tender and coated with spices.  Serve hot, garnished with
  bell pepper strips.
  From: James Lear                      Date: 18 Jan 94
 
MMMMM



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