Text 5638, 88 rader
Skriven 2013-10-09 23:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: fixing hot 301
======================
 NB> Granted.  And I sit here with a nicely tingly mouth, having just eaten
 NB> a few nice chunks of candied ginger

I used to keep candied ginger with me - I'd go to Trader Joe's
or the bulk shop for the express purpose of keeping some handy:
I found it oddly calming to munch on, plus of course the nausea-
fighting effect is well known. Perhaps I don't frequent the
stress-producing situations as much any more. Of course not:
I used to chomp the chunks by the fistful when riding those
J31 airplanes, probably as close to hell as I've so far been.
To my knowledge, no airline flies these any more.

 NB> have noticed that most of the ginger Thai dishes are marked as
 NB> non-spicy, which has always wondered me a bit.  :)

Most of the menus I've seen use a graphic that looks like chile
pods, which signals what kind of spicy they're talking about.

 NB> I've noticed the former for me... the latter not quite so much... but
 NB> that might be because I don't really leave that much time between
 NB> exposures to some sort of heat...  :)

I go up to weeks without any, especially when I'm in Europe.

 ML> Yesterday I got Lilli to try grilled tongue, which to me tastes
 ML> like fat in the best possible way, and she was put off by the
 ML> texture to the degree that she wouldn't eat her boneless oxtail
 ML> soup afterward. 
 NB> Sigh.  No accounting.....

Sometimes it's a marvel that we chose each other as traveling
buds - we're certainly not taste buds.

 ML> My friend Mike got her white meat chicken on skewers that
 ML> evening, and all was well: he provides better for her than I do,
 ML> apparently, with Comte cheese, Riesling, and yakitori.
 NB> We all have our different comfort foods... ;)

Indeed.

 ML> Sometimes it permanently stains the plate, if it's not
 ML> shiny glazed ceramic.
 NB> I have a couple of old Melmac plates that bear witness to that very
 NB> fact...  (G)

Perfect dal
categories: English, Indian, vegetarian
Serves: 4

400 g mung dal (skinned yellow split mung beans)
4 cloves garlic, peeled and crushed
4 cm root ginger, peeled and quartered
1 Tb turmeric
4 sm green chillies, 2 finely chopped, 2 left whole
1 ts salt or to taste
2 Tb ghee or groundnut oil
2 shallots, finely sliced
1 Tb cumin seeds
1 ts mustard seeds
1 ts crushed chilli
Fresh coriander, chopped, to serve

Wash the dal until the water runs clear, then drain and put
in a large pan and cover with 2 litres cold water. Bring to
the boil and skim off any scum that rises to the surface.

Add the garlic, ginger, turmeric and chopped chillies to
the pan with a pinch of salt, turn down the heat, cover,
leaving the lid slightly ajar, and simmer very gently for
about 90 min, stirring occasionally, until the dal has
broken down completely and become creamy.

Add boiling water or reduce the dal further to achieve
your preferred consistency if necessary, and season to
taste then add the whole chillies and simmer for 15 min.

Meanwhile, heat the ghee or oil in a frying pan over a
medium high heat and add the shallots. Stir until golden
and beginning to crisp, then add the dried spices and
cook for a couple of min until the mustard seeds are
beginning to pop. Tip over the dal, stir in, and top with
chopped coriander. Serve with plain rice or flatbreads.

The Guardian (UK)

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