Text 9573, 96 rader
Skriven 2014-02-06 19:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Tracking Sales
======================
-=> Quoting Dave Drum to Nancy Backus <=-

 DD> I once asked my friend Lyman Samuels why he opened his "Samuels' Men's
 DD> Furnishings" store on the same street with Hub Clothiers, Robert Hall,
 DD> and Richmann's (suits, shirts, etc). His reply was "People come to
 DD> this street to buy clothing. If I was on a street full of furniture
 DD> stores I'd not get so many customers". I always remembered that.

It works.

In Ottawa every third building along Somerset Street from downtown
Bank St, through Chinatown to Preston St. and Little Italy is a small
ethnic restaurant and everyone there is always busy.

And Edmonton has its auto row. In marketing and micro economics it is
called "the economies of agglomeration."

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Laghman (Uyghur Handmade Noodle With Lamb Stew)
Categories: Uyghur, Uzbek, Noodles, Lamb, Stews
  Servings: 6

           Stew:
      1 tb diced onion
      1 lb lamb, cubed
      1 md size potato, thinly sliced
      3    leaves of Chinese cabbage
      5    long green beans, cut into
           about 1 inch long
      1    bell pepper, cubed
      3    tomatoes, diced
      8    cloves of garlic, minced
    1/2 c  diced parsley, chopped into
    1/2    inch long
           salt to taste
      2 ts ground cumin
    1/2 c  olive oil
           Dough:
      2 c  non-bleached all purpose
           flour
    2/3 c  water
      2 tb salt

Laghman is a very popular traditional Uyghur food and it is cooked
in every home at least few times a week. Laghman is hand made noodle
topped with lamb vegetable stew. You may wonder why someone would
bother to make noodle from scratch when there is ready pasta and
noodle available basically everywhere in the world. The answer is
simple, hand made Laghman is far far more delicious. 

Dough mixing: Add the salt on top of flour, Mix flour with water by
hand by adding small amount of water each time. After mixing the
dough well, smooth the dough by pressing with fists constantly for
15 min or so.(These two steps can be done by kitchen aid) Spray some
vegetable oil on top of dough, cover the dough with plastic first,
then towel on top, let sit for 30 min.

Stew: Heat the cooking pan with high heat for few min. Add oil in
the cooking pan, heat for a few minutes. Add onion to the cooking
pan, stir. Right away, add lamb, stir fry for 5 min, add 2 tea
spoons of salt. Add potato, stir fry for 5 min. Add cabbage, stir
fry for 5 min. Add red pepper, stir fry for 5 min. Add tomatoes,
stir fry for 5 min. Add parsley, stir fry briefly. Add 8 cups of
water, add garlic, let it boil, add some salt

Noodle preparation: Cut the dough into few pieces, roll each piece
into long thin band, On top of each layer, spread plenty of
vegetable oil to keep them away from sticking each other. Roll each
band into long round thinner band and roll onto a plate. Pull out
the rolling band from one end, stretch it to even thinner onto the
wooden board. Roll the noodle on hands, press hard on the wooden
board, press it few times, press it till you see some noodle is
almost broken. Then put it in the hot boiled water, cover the pot,
let boil for 4 min. Take out the noodle from the pot.

Toss the noodle into another contain with cold water to cool down
the noodle a little. Depends on if guest prefer cold, warm or hot,
you can serve the noodle accordingly. Place the portion enough for
one person on a plate, you need to break the noodle by hand if it is
too much. Add about 4 table spoon of lamb stew on top and serve.
Laghman needs to be served to each individual one by one, it tastes
great when it is fresh.

 From: Malika Sharipova In Uzbekcooking
 
MMMMM-------------------------------------------------

YK Jim


... What's all this then about the Year of the Whores? Hmmmmph!!!

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