Text 26672, 83 rader
Skriven 2012-06-29 19:55:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: What's in a name? 868
=============================
 ML> I was very disappointed with Fry Daddy
 DD> I made the "Kleenex" mistake.

I almost always call tissues, sometimes even napkins,
Kleenex. One can prefer precision, but do as I say, not
as I do.

 DD> (Presto Digital ProFry Deep Fryer) Which will heat the oil to 400øF -
 DD> or so it says. I've not taken mine above 375øF.

400 is a hefty temperature. Even the second crisp-up
frying (the first having been more a poaching in oil
at 300) in a Chinese deep-fry is only at 380 or so.

 DD> It is as close as I could get to my late, lamented, family-heirloom
 DD> Mary Dunbar deep-fryer without going down Greco's Restaurant Supply -
 DD> it's a bit smaller and with digital rather than analog dial controls.

It is said that digital is more accurate. Do you find that
to be the case?

 DD> Mary Dunbar was the house brand of the Jewel Tea Company - a band of
 DD> itinerant pack peddlers who were a foodie version of the Fuller Brush
 DD> Man. Eventually they retired their fleet of little brown trucks and
 DD> became a grocery/stupormarkup chain. 

I don't remember anything about them but have seen an
occasional Jewel store, mostly in the mid-south I think
and in the distant past.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Curry Puffs By Nancy Lam
 Categories: Asia-se, Indonesian, Curry, Chicken, Fried
      Yield: 4 Servings

    225 g  Chicken- breasts, skinless
      1 lg Potato
    500 g  Flour- plain
      1    Eggs
      2 tb Oil
      1    Onions
           ;chopped
      1 tb Spice- coriander, ground
    1/4 ts Spice- turmeric, ground
    1/4 ts Spice- cumin
      1 pn Spice- fennel, ground
      1 ts Spice- chilli powder
      1 ts Salt
           Oil for deep-frying

  Cut the chicken in 1cm cubes. Cook the potato in boiling salted water
  unril just tender. Drain and leave to cool. Cur the cooked potato
  into pieces about the same sixe as the chicken.

  Sieve the flour into a large mixing bowl. Add the egg with 125 ml of
  water and the oil. Mix well and then knead until you have a smooth
  dough. Let the dough rest in the refrigerator.

  Heat 2 tablespoons of the oil in a wok/pan and fry the onion until
  soft. Add the chicken and stir-fry for 10 minutes until firm and
  white. Stir in the spices, followed by the potatoes and salt.
  Stir-fry over low heat for 5 minutes more. Leave to cool.

  Divide the rested dough into about 24 small balls. Roll each ball
  into a circle and put 1 tablespoon of the cold filling on top. Fold
  the round over to make a semicircle and press the edge with a fork
  all round to seal.

  Heat oil for deep-frying over moderate heat and fry the puffs, in
  batches if necessary, until golden brown.

  From: NANCY LAM STIRS IT UP ISBN 1 85702 796 5 By: NANCY LAM [ENAK
  ENAK restaurant in London & Channel 5] Typed by: KEVIN JCJD SYMONS
  U/L 'COOKING' MARCH 7 Y2K

MMMMM



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