Text 20135, 108 rader
Skriven 2014-12-05 23:49:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 20114 av Michael Loo (1:123/140)
Ärende: Re: Bread 390
=====================
 -=> On 12-04-14  08:09,  Michael Loo <=-
 -=> spoke to Dale Shipp about Bread 390 <=-

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

 ML> You could get baguette or Italian-style rolls, such as
 ML> Wegmans carries (for probably twice as much as the spongy
 ML> one cost - but there's twice the substance and flavor as
 ML> well).
 
We do often do something like that. Although we don't tend to go to
Wegman's often we will buy rolls from the in-store bakery from where
ever we happen to shop.

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

 ML> 7 in a package, does that mean 14 oz?

I was not sure, but looked it up on their web page.  The fat-free
version package is 11 ounces.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spicy Eggplant In Ginger-Tamarind Sauce (Masala Vangi)
 Categories: Indian
      Yield: 6 Servings
 
           -
      1    1/2-inch-round ball
           -tamarind
    1/4 c  -Boiling water
      1 lb Thin, long eggplant
      3 tb Light vegetable oil
  1 1/2 ts Minced garlic
      2 ts Ground coriander
    1/4 ts Ground cinnamon
    1/8 ts Ground cloves
    1/2 c  Packed flaked coconut
           -fresh or canned,
           -unsweetened
      1 T  Cayenne pepper (or more)
    1/2 ts Coarse salt -- or to taste
      2 tb Unsulphured molasses
           -OR- Brown sugar
    1/2 ts Black mustard seeds

MMMMM-------------------GINGER-TAMARIND SAUCE------------------------
           -Tamarind residue from
           -above
    1/2 c  -Boiling water
    1/2 ts Cornstarch
      1 tb Shredded fresh ginger
 
  Put the tamarind in a nonmetallic bowl. Add 1/4 cup boiling water and
  let it soak for 30 minutes. Mash the pulp and extract as much juice
  from it as possible. Pour all liquid into a bowl, and save the
  fibrous residue for making the sauce.
  Slit the eggplants lengthwise to within 3/4 inch of the stem end so
  that each eggplant remains in one piece.
  Measure out the spices and place them right next to the stove in
  separate piles. Heat 2 tablespoons of the oil in a large frying pan
  or skillet over medium-high heat for 1 minute. Add the garlic and fry
  for 30 seconds. Add the coriander, cinnamon, and cloves; fry for 15
  more seconds. Stir in the coconut and cayenne pepper; continue
  frying, stirring, until lightly toasted (about 2 minutes). Turn off
  the heat and stir in the salt, tamarind liquid, and molasses, and mix
  well. Stuff the eggplants with the spicy coconut mixture. Secure them
  by wrapping thread around them.
  Heat the remaining 1 tablespoon oil in the same pan over medium-high
  heat. When it is hot, add mustard seeds. Keep a pot lid handy, as the
  seeds may spatter and fly all over. When the seeds stop spattering,
  add the eggplants in one layer. Fry the eggplants, turning them
  often, for 3 or 4 minutes. Reduce heat to medium or medium low and
  cook them, covered, for 10 to 12 minutes or until they are soft and
  cooked through. Turn off heat. Transfer them to a serving platter,
  pour Ginger-Tamarind sauce over them, and serve immediately.
  GINGER-TAMARIND SAUCE: Put tamarind residue in a nonmetallic bowl, add
  1/2 cup boiling water, and let soak for 30 minutes. Mash the residue
  and extract as much tamarind essence as possible, squeezing it hard,
  into a bowl. Discard the fibrous residue.
  Put tamarind water in a nonmetallic pan along with cornstarch, mix
  well and bring to a boil. Cook for 2 minutes. Turn off heat and stir
  in ginger shreds.
  Note: For a hotter flavor, stir 4 chopped hot green chilies into
  sauce.
  
  Recipe By     : Classic Indian Vegetarian and Grain Cooking, by Julie
  Sahni
  
  From Internet mailing list, homehearth-food@esosoft.com
  
  From: Sharon Raghavachary <schary@earthdate: Tuesday, February 17,
  1998 6:19 P
 
MMMMM


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