Text 13540, 94 rader
Skriven 2007-03-29 23:31:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: The Great Wasteland
===============================
 -=> On 03-29-07  00:07,  Dave Sacerdote <=-
 -=> spoke to Jim Weller about The Great Wasteland <=-

 DSac> I have Midwestern ties.

  So do I -- I married a girl from Milwaukee:-}}

 DSac> Their idea of a fancy appetizer is a block of Kraft Philadelphia
 DSac> Cream Cheese on a plate with a bottle of Pickapeppa sauce dumped
 DSac> on it.

  That is good stuff!   The one time I had it was with Ian at one of his
  friend's house here in Columbia.   Even though I regularly use parrot
  juice, I did not recognize it in that combination.

 DSac> And what's so great about Chicago, anyway?

  Deep dish pizza?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Split pea samosas
 Categories: Appetizers, Indian, Vegetarian, Mark's
      Yield: 20 Samosas
 
      1 c  Split peas, washed
      1 ts Turmeric
           Salt
      2 tb Cilantro, chopped

MMMMM---------------------------DOUGH--------------------------------
  1 1/2 c  Whole wheat flour
      1 pn Salt
      1 tb Oil
    1/2 c  Water, approximately

MMMMM---------------------------SPICES--------------------------------
      1 ts Oil
      1 sm Onion, finely chopped
    1/8 ts Asafetida
    1/2 ts Black mustard seeds
      1 ts Whole cumin seeds
      3    Dried red chiles, crumbled
           Salt

MMMMM----------------------FOR DEEP FRYING---------------------------
           Oil
 
  Cover the washed split peas with 2 cups water.  Add the turmeric & the
  salt.  Bring to a boil, reduce heat, cover & simmer.  Simmer until the
  split peas just start to break up, about 35 to 45 minutes. Do not
  overcook. Drain carefully.  Transfer to a mixing bowl & stir in the
  cilantro. Set aside.
  
  DOUGH: Combine the flour, salt & oil.  Pour in enough water until the
  flour congeals into a ball.  Knead vigorously for 10 minutes until
  the dough is soft & pliable.  Wrap in a damp towel & let rest for at
  least 30 minutes.
  
  SPICES: Heat oil in a skillet, saute the onions until golden brown.
  Add the asafetida & a few seconds later the rest of the spices in the
  order listed. Saute, stirring occasionally, for 5 minutes.  Pour into
  the prepared split pea mixture & let cool.
  
  ASSEMBLY & COOKING: Divide the dough into 10 balls.  Roll each ball
  out very thinly into a circle, but not so thinly that it will rip
  when you pick it up.  Cut each resultant disk in half.  Set each half
  aside, preferably covered with the damp towel to prevent drying.  Do
  all the balls of dough in this way.
  
  Take one halved disk, heap one tablespoon of split filling onto one
  half of the disk.  Lightly dampen the edges of the dough with water &
  seal into a triangular shape.  Repeat until all disks have been
  filled & sealed in this way.
  
  Heat oil in a wok, enough to deep fry about 4 samosas at once.  When
  the oil is hot, carefully drop 4 samosas into the wok.  Fry for 3 to
  4 minutes & flip over.  The pastry should be a deep golden brown.
  When cooked, remove with a slotted spoon & drain well.
  
  Either serve immediately or let cool & freeze.  Reheat in an oven
  preheated to 300F for 10 minutes or so.  Be careful as they will burn
  very easily.
  From: [mme] Gourmet
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:36:04, 29 Mar 2007
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