Text 7678, 85 rader
Skriven 2013-12-08 09:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: chocky 564
==================
 -> What's your definition of greasy? For me, a mouth-coating
 RH> It feels like I'm eating a mouthful of grease.  I'm not sure how else
 RH> to  describe it. Like eating a shot of straight Crisco. 

Again, if the fat is chocolate fat, that won't happen. If
it's any of that crap adulterant fat that cheap chocolate
products have, you might well have reason to shy away.

 -> In fact, the higher fat content, the harder the melt tends
 -> to be.
 RH> It isn't, I'd think, since my average body temperature is lower than
 RH> 98.6.  

Must be an adulterant.

 RH> Dunno.  Hershey isn't good enough that you'd notice the adulteration,
 RH> most  likely.  Cadbury has never tasted greasy to me.  I'm rather into
 RH> the really  dark chocolate, and since the dark has less cocoa butter in
 RH> it than the milk 
 RH> does that may account for some of the reaction.  

Wait a sec. Doesn't Cadbury have bunches of lecithin and
other such? That would cause an easy, mouthcoating melt.

 -> Macaroni with ground meat and yogurt (MOCK MANTI)
 RH> Maybe not.  It looks like someone left the tomato-based sauce out,
 RH> only of  course it was never in.
 
Mostly, someone left the flavor out.

Stuffed meatballs (KARPET POROV KUFTA)
cat: Armenian, main, somewhat better
servings: 6

h - Ingredients for outside layer
1 1/2 lb leg of lamb not too lean, ground twice
2 c fine bulghour (cracked wheat)
1 egg sized onion, minced
1 Tb crushed dry parsley flakes
1/2 ts pepper
1/4 ts red pepper
1 Tb salt
h - Filling
1 lb lamb patties or ground lamb (shoulder preferred)
2 c onions, finely chopped
1/2 c fresh parsley, minced
1 ts basil
1 ts salt
1 pn pepper
1 pn red pepper

Saute meat for filling in frying pan until all moisture is
evaporated. As meat starts to brown in its own fat, add
onions and cook until softened and slightly golden. Add
parsley, basil, salt, and pepper. Stir and remove from heat
and let cool at least one hour in a cool place.

Outside layer:
Mix onion, parsley, peppers and salt together and crush
with fingers. Add this mixture to ground lamb and cracked
wheat and mix thoroughly. Start adding a little water at a
time (approx. 1 c will be used) and knead mixture 5-10 min
until it becomes soft and sticks together well. Make balls
the size of a medium egg (about 25).

Working with one kufta at a time, make an indentation in
center of each ball with index finger and keep pressing
round and round to make a round opening with a thin wall.
Place a heaping teaspoon of filling inside each opening
and gently close opening, sealing well, smoothing surface
and moistening fingers with water as you work.

After all kuftas are completed, boil 2 qt water or lamb
broth with 1 ts salt in a 4 qt saucepan. Drop kuftas into
boiling liquid 12-13 at a time. When liquid starts to boil
again, cook for 10 min. The kuftas will rise to the top when
they are done. If needed, add more liquid for second batch.

by Anna Tashjian
From: Armeniapedia.org


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