Text 13028, 88 rader
Skriven 2007-03-14 23:18:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Glen Jamieson
Ärende: Re: RICE COOKERS AND7031
================================
 -=> On 03-14-07  12:29,  Glen Jamieson <=-
 -=> spoke to Dale Shipp about RICE COOKERS AND70314 <=-

 GJ> Electric wok
 
 DS> Useless.

 GJ> If I had one I would use it a lot.  (See above)

  We have a spun steel wok and wok ring that we use on our stove.   It
  works quite well for stir fry etc., in spite of the fact that many say
  you need gas to get a wok hot enough.    I have yet to see an electric
  wok that was not made out of thin gauge metal and I have serious
  doubts that it would get hot enough.
 
 GJ> Electric frypan
 
 DS> Has some uses, but over rated.  We use ours for a few dishes that
 DS> profit from an even controlled heat, but use a regular frypan for
 DS> most things.

 GJ> I had one for about 40 years, but it finally died recently.  I'm
 GJ> considering buying another.  Very useful for cooking almost everything
 GJ> if you are limited to one utensil, or don't have a working stove

   That is true -- we did use ours a bit more while we were without a
   kitchen this summer.

 GJ> available.  Mine was perfect for cooking meatballs in sauce, and would
 GJ> also get hot enough to cook tortillas and satisfactorily sear steak.

  Ours might sear steak -- not sure.   We do use it for grilled cheese
  and for a few other dishes that need to simmer at a controlled temp
  for a while.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MADRAS MEAT CURRY
 Categories: Indian, Beef, Main dish
      Yield: 4 servings
 
  1 1/2 lb Beef round steak
      2 tb Vegetable oil
      1 lg Onion, finely sliced
      4    Whole cloves
      4    Green cardamom pods, bruised
      3    Green chilies, seeded,
           - finely chopped
      2    Dry red chilies, seeded,
           - crushed
      1    Fresh gingerroot
           - 1 inch, grated
      2    Cloves garlic, crushed
      2 ts Ground coriander
      2 ts Ground tumeric
    1/4 c  Water
    1/4 c  Tamarind nectar (note below)
           Salt to taste
           Lettuce leaves, to garnish.
 
  Cut beef into 1 inch cubes.
  Heat oil in a large heavy saucepan, add beef and cook until browned
  all over.  Remove with a slotted spoon and set aside.
  Add onion, cloves and cardamom to pan;  cook, stirring about 8
  minutes, until onion is soft and golden brown.
  Stir in chilies, gingerroot, garlic, coriander and turmeric; cook 2
  minutes.
  Return beef to pan, add water and cover.  Simmer 1 hour.
  Stir in tamarind nectar and salt; simmer another 20 to 30 minutes,
  until beef is tender.  Serve, garnished with lettuce leaves.
  
  Note:  Tamarind nectar:  Soak a walnut-sized piece of tamarind paste
  in 1 cup boiling water about 20 minutes, then squeeze in cheesecloth
  to extract liquid, discard pulp.  Store in refrigerator up to 1 week.
  Tamarind nectar is also available commercially.  Tamarind paste can
  be found in oriental grocery stores and some health food stores.
  
  From: The Book of Curries & Indian Foods. 1989.
 
MMMMM



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