Text 9690, 113 rader
Skriven 2014-02-09 20:12:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Dominican 164
=====================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Dominicans don't do heat much

 JW> I only know one Dominican

 ML> bottle of wimpy hot sauce such as Goya

I haven't tasted that one but I understand that is on a level with
Frank's.

 ML> Not at her place

I have not been in her kitchen although she has been in mine. We
took turns cooking when we didn't eat out and her dishes were all
quite mild, also starchy and meat lite.  

 ML> Title: Aura's Chili
 ML> M's note 2: 4 cups of beans to 1 lb of meat, wow.

That a lot of beans! IF I add beans to chili at all, it would be
less than 1 cup per pound of meat.
 
BTW Goya products are now available in Yellowknife for the first
time, after Extra Foods (a Loblaw's corporate brand) morphed
into Glen's Independent Grocery Store and Trevor's, Your Independent
Grocer and they upgraded their lines.

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

     Title: Norin (Small Noodles With Horse Meat Sausages) 
Categories: Uzbek, Noodles, Sausage, Horse, Beef
  Servings: 4

      1 kg beef
           lot of coarse salt
      1 TB cumin
      1 ts pepper
           FOR THE DOUGH:
      2    eggs
    350 ml water
      1    flat tbsp of salt
           Plain flour as needed
    225 ml cottonseed oil/vegetable or
           olive oil
      2 TB ground coriander
      1    stick of  "Qazi" 
           (optional)

(Qazi or Kazy is a horsemeat sausage.)

Norin is a famous meal in Uzbekistan and is made mostly in Tashkent.
Winter is the perfect time for making Norin, as meat must be air
dried beforehand in cool temperatures. Usually horse meat is used,
but it can be substituted with beef or lamb. Air dried meat will
give special taste to Norin, so, don't skip this part.

A week or 5 days before you plan to cook Norin, buy fresh meat and
cut it in thin, flat pieces, just to make it easier to hang. Usually
it is hanged over the rope, but I use my old oven rack for this
purpose. Finely season meat with coarse salt and fresh ground
pepper, rubbing them nicely all over each of meat piece.  Cover meat
with clean cheese cloth.

Everyday turn meat on the other side, letting it dry evenly.
Remember that temperature of the room must be cold enough. I usually
open up my window slightly. After 5-6 days meat will be ready.

Wash meat finely and put in a cold water enough to cover meat, about
2.5 liters. Bring water to boil, scoop out all the foam and let it
simmer for about 2-2.5 hours. Take out all the meat. Usually meat is
chopped or julienned thinly with a very sharp knife, but as a lazy
lady who seeks easy ways, I prefer grinding it in food processor.

Now prepare noodles. Slightly beat up eggs and mix well with water
and salt. Gradually add in flour until you will form medium hard
dough. (Not too soft and not too hard). Cover the dough and let it
rest for 20 min. Divide the dough in two parts and roll out
separately. Roll out the dough in 2.5- 3 mm thickness. (Meanwhile,
put 3 liters of water to boil). Cut out approximately 7x7 inch
squares. For making it easier, after you done with the rolling, fold
the dough and horizontally cut out 7 inch pieces, then unfold this
strips putting one piece on to another and again horizontally cut
out 7 inch pieces. 

Cook all of squares, putting 3-4 pieces in to the boiling water at a
time. Cook for 3-4 min and then put them on to the clean, cotton
tablecloth, just to get rid of that excess water. After some
time, flip over, so that they can be dried properly.

When all these dough pieces dried well, gather them on a big flat
plate, greasing each layer generously with oil. 

Let it rest for 15 min, then start cutting. Take one square at a
time and cut in 2 inch strips, put them one on top of another and
cut as thinly as you can. 

When you done cutting all the pieces, sprinkle some fresh ground
coriander and mix well with chopped meat. Serve with thinly sliced
horse meat sausages.

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

YK Jim


... Flourescent green margaritas should be illegal!

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