Text 6592, 118 rader
Skriven 2013-11-08 17:56:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: a little high 441
=========================
 ML> it thinks you will. We were talking about health insurance,
 ML> though, I think.
 RH> Probably--that stuff doesn't ensure your health but (sometimes) helps
 RH> to cover the rough spots.

And again, I suppose that you're betting the insurance
company that you'll get sick. No wonder I can barely
afford my premiums.

 Only bill I saw when I went thru the breast
 RH> cancer diagnosis, surgery, radiation, etc was when one was rejected
 RH> for having the wrong SSN on it. Once I called and got that corrected,
 RH> the bill was paid.

Clerical errors are forgivable if they're not too frequent.

 RH> Sounds like being a vegetarian would be a good option.
 ML> Not for me.
 RH> We've not gone totally over but had weeks when we've gone meatless.

I haven't pulled that kind of stunt for a long time. I did
go vegetableless for quite a while, though.

 RH> Using the complimentary proteins let us get the needed protiens but
 RH> without having the meat. It's easier to do when cooking with whole
 RH> grains to start with.

I know the theory, I know the practice. I'll do it for
other people but not myself. Mortification of the body
(taste buds) is not currently my thing.
 
 RH> How's the poultry, edible or avoid it at all costs?
 ML> Except for the duck, which is scrawny and gamy, not bad.
 ML> The chicken is scrawny as well but perfectly within normal
 ML> limits.

It may be hung a little, as the bits I had seemed to whisper
putrefaction; not as bad as the duck, which not only is a bit
high, it's probably been fed on fish as well.

 RH> So how is it prepared?
 
I haven't sent all those Nepalese recipes for nothing ...

There's the oven-cooked, like tandoori, the stews and curries,
and the most common, minced and put into dumplings, which are
somehow more flavorful than chicken dumplings tend to be over here.

Chicken momo
categories: Nepal, starter, main, poultry, dumpling
Yield: 1 batch

h - Dough for wrappers
5 c all-purpose flour
1 Tb oil
Water as required
1 pn salt
h - Filling
2 lb ground chicken
1/2 c onion, finely chopped
1/2 c ripe tomatoes, finely chopped
1/2 c red bell pepper, finely chopped
1/2 c mushroom, finely chopped
1/2 c green onion, finely chopped
1 Tb fresh garlic, minced
1 Tb fresh ginger, minced
1/4 ts timur (Szechwan pepper)
1/4 nutmeg, grated
1/4 ts turmeric
1 Tb curry powder, meat masala or momo masala
3 fresh red chilies, minced, or as desired
3 Tb cooking oil
s, p

Combine all filling ingredients in a large bowl. Mix
well; correct seasoning. Cover and refrigerate for at
least 1 hr to allow all ingredients to impart their
unique flavors. This also improves the consistency
of the filling.

In a large bowl combine flour, oil, salt and water.
Mix well; knead until the dough becomes homogeneous
in texture, 10 min. Cover and let stand for at least
15 min. Knead well again before making wrappers.
Prepare 1" diameter dough balls. It is recommended
to work with a dozen or so balls at a time to prevent
from drying. Take a dough ball, roll between your palms
to spherical shape. Dust working board with dry flour.
On the board gently flatten the ball with your palm.
Then roll out into 3" diameter wrapper. Repeat with
the remaining dough balls. Cover with bowl to prevent
from drying.

For packing hold wrapper on one palm, put 1 Tb of
filling mixture and with the other hand bring all
edges together to the center, while making pleats.
Pinch and twist the pleats to ensure the absolute
closure of the stuffed dumpling.

Heat up a steamer, oil the steamer rack well. This
is critical because it will prevent dumplings from
sticking. Arrange uncooked momos in the steamer with
some space left between the dumplings. Close the
lid, and allow steaming until the dumplings are
cooked through, 10-15 min. Take the dumplings off
the steamer, and immediately serve. Alternatively,
you can place uncooked dumplings directly in slightly
salted boiling water and cook until done, about
10 min. You may also slightly saute cooked dumplings
in butter before serving. To serve, arrange the
cooked momos on a plate dressed with momo achar of
your choice.

http://nepalicooking.tripod.com

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)