Text 14250, 76 rader
Skriven 2007-04-18 23:33:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Burton Ford
Ärende: Re: Picnic stuff 382
============================
 -=> On 04-18-07  03:03,  Burton Ford <=-
 -=> spoke to Michael Loo about Picnic stuff 382 <=-

 BF> ME! ME! ME!   It is a rare and wondrous occasion for us.
 
   Noted:-}}

 BF> I vote for a rerun, despite the old saying "you can't go back."  

 BF> Was it Obrykeys, or something like that?

   Very close -- and probably phonetically correct.
    http://www.obryckis.com/Menu_W1.cfm


 BF> We plan on arriving on Thursday and probably leaving on Monday, but

   That sounds good.

 BF> We will be driving.   We probably won't do much touristic on our own,
 BF> especially as we get older. But we are open to shared adventures with
 BF> travelers like Dave, Dale, Michael, etc..  So be sure to think of us
 BF> for any extracurricular trips.  [I'm not trolling for guides, I just
 BF> mean to say we are open for any side  trips that arise.]

  We're not planning on going on any side trips into DC or into
  Baltimore, but would encourage those who have the time and energy to
  do so on their own.

 BF> Is it too early to start thinking about motels?   In 1995 we stayed at
 BF> the Comfort Inn on Rt 1 & 32 near Savage/Jesup if I read our notes
 BF> correctly.   Of course we might consider an upgrade now-a-days.   [g]

  It is not too soon to be thinking about motels.   I'm posting a list
  tonight of possible places to think about.  You will notice that
  prices have gone up since 1995 when you were last here.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Luchi (Crisp Fried Bread)
 Categories: Bakery, Indian, Breads
      Yield: 20 luchis
 
      1 c  All-purpose flour
      1 pn Salt
      2 tb Ghee
      2 tb Water
           Oil for deep-fat frying
 
  Sift together the flour & salt.  Mix in the ghee & add then add just
  enough water to make a stiff dough.  Knead very well for 10 to 15
  minutes. Divide the dough into 20 balls, cover & set aside for 20
  minutes.
  
  Roll out each ball on an unfloured board into small, flat, thin
  circles. If the dough is stiff, try lightly greasing the rolling pin.
  Roll each luchi as thinly as possible.  If you make puri, roll them
  out thinner than you would when making puri.
  
  Heat 2 or 3 inches of oil in a skillet or wok until it is very hot.
  Drop the luchi into the hot oil & press down lightly with the back of
  a spoon. They will puff up exactly like puri.  Drain & serve
  immediately.
  
  Pranati Sen Gupta, "The Art of Indian Cuisine"
  From: Intercook
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:43:27, 18 Apr 2007
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