Text 24655, 69 rader
Skriven 2015-03-07 23:22:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 24624 av Ruth Haffly (1:396/45.28)
Ärende: New York driving
========================
 -=> On 03-06-15  20:24,  Ruth Haffly <=-
 -=> spoke to Michael Loo about pluses and minuses 311 <=-

 ML> New York at least has stop lights that people are
 ML> pretty much forced to obey or at least pay attention
 ML> to because of the volume and slowness of the traffic.

 RH> It's a bit of a help but it is one city Steve does not want to drive
 RH> in. Boston is another. When Steve's sister and family came to visit us
 RH> at Fort Devens, they wanted to go into Boston one day. We suggested
 RH> they take the train but my BIL wanted to drive. After they got back, he
 RH> asked "Why didn't I listen to you about not driving in Boston?".
 
We have only driven in New York City a couple of times, once to deliver
Michael to a friends house, and another time to meet Iris Grayson at her
mothers.   We normally will go an hour extra just to drive around NYC.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Vegetable Fritters (Pakora)
 Categories: Appetizer, Vegetarian, Vegan, Indian
      Yield: 12 servings
 
      1 c  Chickpea flour (besan)
    1/2 c  Unbleached all-purpose flour
    1/2 ts Baking soda
    3/4 ts Cream of tartar
    1/4 ts Sea salt
      1 ts Cumin powder
      1 ts Coriander powder
      1 ts Tumeric
    1/2 ts Asafetida (optional)
    1/4 ts Cayenne pepper
  1 1/4 c  Cold water
      2 tb Lemon juice
           Oil, for frying
      1 c  Sliced potatoes (1/4" thick)
      1 c  Cauliflower florets
      1 c  Chopped bell pepper
 
  Blend flours, baking soda, cream of tartar, salt and spices.
  
  Gradually whisk in water and lemon juice to make a smooth batter the
  consistency of heavy cream.  Set aside.
  
  Heat about 3" oil in a large skillet or deep fryer.
  
  Dip vegetables in batter to coat.  Immerse in hot oil, turning to cook
  evenly, until golden brown, about 5 minutes.  Remove with a slotted
  spoon and drain on absorbent paper.
  
  Cover and place in a warm oven while cooking remaining pakoras.
  
  Per serving: 186 cal, 5 g prot, 95 mg sod, 25 g carb, 8 g fat, 0 mg
  chol, 21 mg calcium
  
  Source: Vegetarian Gourmet, Autumn 1993
  Typed for you by Karen Mintzias
  ... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:27:39, 07 Mar 2014
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