Text 30762, 84 rader
Skriven 2009-10-30 14:45:52 av Ruth Haffly (1:396/45.28)
     Kommentar till en text av Glen Jamieson
Ärende: FIREPLACE  91104
========================
Hi Glen,

 RH> India; We've a friend from HI who spent a couple of years there--met
 RH> his wife over there--another American. (G)

 GJ> On the road, in restaurants, you can meet all sorts of unlikely
 GJ> people.  In a small place on the Jaipur road we heard some people of
 GJ> Indian appearance speaking Filipino.  Curious, my daughter asked them
 GJ> about that.  One of them replied, in English with a Canadian accent.
 GJ> It turns out that 2 of them had been born in the Philippines to Indian
 GJ> parents, and they were travelling in India with their Canadian cousin,
 GJ> also born to Indian parents.

Having lived in places like Germany and Hawaii, I can see (hear?) that.
You hear the most unexpected accents sometimes. (G)

 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,

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

 GJ> I think that wherever grain has been made into flour, anywhere in the
 GJ> world, that would be one of the first methods used for cooking it.

It's a very easy way to make bread.  None of the fancy stuff like a lot
of us (me included) have and a really good tasting flat bread.

 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,

 RH> Was it spicy hot food?  I've had some Indian food that was, other that
 RH> wasn't. One of the Indian restaurants we went to in Savanah had a
 RH> buffet going one of the times we went.  The various dishes were labeled
 RH> but not knowing the heat content of them, it was a guess as to spicy

 GJ> I found none of the food that I ate to be too hot for me.  Where there
 GJ> was heat it was nicely balanced with the other flavours.  Western

That's about what I found--a nice balance on the buffet line.  Ordering
off the menu could be interesting; their idea of hot doesn't always
match mine.  But, I'll eat at a place like that any day without qualms.

 GJ> Indonesian food is quite a lot hotter.  I did notice that my right
 GJ> thumb nail became quite yellow after a while, as result of the
 GJ> turmeric used in a lot of Punjabi recipes.

Is it returning to a more normal color now?


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

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

 GJ> Yes, I probably could use a cast iron pan.  I will look out for one.
 GJ> I am reluctant to use my cast aluminium pans for tortillas, as that
 GJ> degree of high temperature could spoil their non-stick patina,
 GJ> developed over many years.


Definately!  That's why I have cast iron and cast aluminum.

 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.

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

 GJ> The leavened Turkish bread, "barbera" is excellent with soup or gravy
 GJ> style dishes.  I often have left-overs or nothing for lunch.

Depends on the day as to how heavy a lunch I have.  Today was a bit
lighter because I had a later, heavier breakfast than usual.  Tomorrow
we will head into Raleigh for grocery shopping after Steve gets out of
class at noon.  We'll probably have a quick lunch before leaving.


... Our necessities are few but our wants are endless...

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