Text 30682, 97 rader
Skriven 2009-10-27 14:20:48 av Ruth Haffly (1:396/45.28)
     Kommentar till en text av Glen Jamieson
Ärende: FIREPLACE  91029
========================
Hi Glen,

 RH> I know you won't be reading this for 3 weeks but this keeps me from
 RH> having to hunt it down again when you return.

 GJ> I'm back now, and starting to catch up.

And good to see you back.  I'm enjoying reading your write ups on India;
We've a friend from HI who spent a couple of years there--met his wife
over there--another American. (G)


 GJ> The shop where I bought mine had a huge range of cast iron kitchen
 GJ> utensils including presses, from tiny ones which appeared to be for

 RH> I've had tortillas that started out probably a good 16-20" around.
 RH> Some of the Mexican restaurants in AZ used them to make burros.  They

 GJ> It was interesting to compare the Indian method of making "roti" - the
 GJ> generic name used for all types of flat bread. The ball of dough,
 GJ> usually with some filling of chopped spinach, fenugreek etc, was
 GJ> oiled, then squashed a little, to a thick disc about 2 or 3 inches
 GJ> diameter, which was quickly rolled to a 6 to 8 inch diameter, then
 GJ> quickly slapped several times between the hands and flopped down in a
 GJ> slightly convex hot plate to cook.  That took only 10 seconds or so,
 GJ> each side.  I think the slapping dished the bread slightly, to fit the

It sounds like some of the American Indian bread, especially in the
south west region.


 GJ> hot plate.  All very quick.  The diners tore the hot roti to form
 GJ> scoops for picking up the other parts of the meal - hot sauce
 GJ> containing home made cottage cheese (paneer), yoghurt, lime pickles,

Was it spicy hot food?  I've had some Indian food that was, other that
wasn't. One of the Indian restaurants we went to in Savanah had a buffet
going one of the times we went.  The various dishes were labeled but not
knowing the heat content of them, it was a guess as to spicy hot or not.
It was all good but when we drove by the place in August, it had changed
hands and turned into a steak house.  One of the 2 malls near us had an
Indian restaurant in the complex; we enjoyed eating there last year
about this time.

 GJ> Yes, that press kept my luggage up to the weight limit all the way
 GJ> back home.  I still use it occasionally.

 RH> Too bad you couldn't have left it somewhere until just before leaving
 RH> to come home.

 GJ> On that trip I didn't do much back-tracking.  Monterrey to Laredo,
 GJ> Houston, Los Angeles, Sydney, Adelaide.


You had no address where you could have shipped it ahead, at least to
LA?  When I was in AZ for Robert's birth, I bought a pot and sent it
back to HI.  It saved having to pay over weight charges.

 GJ> I later found that an electric frypan, with the thermostat tweaked to
 GJ> make it achieve a higher temperature than its designed range, worked
 GJ> very well - for a while, until it failed.  (G)

 RH> You probably burned out the thermostat.  A basic cast iron pan on a
 RH> stove works best.

 GJ> Probably.  I haven't got a cast iron pan, only steel and a couple of
 GJ> cast aluminium kawalis.

Check your local Op Shop; you might find one at a decent price.  It will
last for years with little fuss and care.


 GJ> Commercial tortillas are sold in the supermarkets here, but there is a
 GJ> shop which specialises in Mexican chilies and other ingredients.  I
 GJ> think they sell the different kinds of tortillas.  Usually I make my
 GJ> own.

 RH> Try the commercial ones from that shop; you may want to save yourself
 RH> the time and effort used in making your own.

 GJ> I make tortillas rarely, so don't mind forcing my guests to help me.
 GJ> I can also get good Lebanese and Turkish bread from local bakeries.

Your choice; we go thru a lot of them for wraps or quesadillas as quick
& easy lunches.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Gone crazy, be back later. leave a message at the Beep!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)