Text 34400, 97 rader
Skriven 2013-03-04 22:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Energy
==============
-=> Quoting Dale Shipp to Jim Weller <=-

 DS> If memory serves me right, you once were talking about geo-thermal in
 DS> abandoned mines.  Did that actually happen?

It hasn't moved forward as it is debatable whether there is enough
latent heat to recover economically. Downtown office building
owners wouldn't sign on without guaranteed prices and taxpayers
didn't want the city to make guarantees without adequate research.
We've just been burned by the territorial government building a
Mackenzie River bridge we never needed that was budgeted for $57M
that ended up costing $204M and built three years late. So we are
all a little skittish about government engineering consultants'
opinions. We may still go ahead some day when all the facts are in.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Mejadra From Jerusalem
Categories: Israeli, Arab, Beans, Spices
  Servings: 6

  1 1/4 c  green or brown lentils
      4 md onions
      3 TB all-purpose flour 
      1 c  sunflower oil
      2 ts cumin seeds
  1 1/2 TB coriander seeds
      1 c  basmati rice
      2 TB olive oil
    1/2 ts ground turmeric
  1 1/2 ts ground allspice
  1 1/2 ts ground cinnamon
      1 ts sugar
  1 1/2 c  water
           Salt and freshly ground
           black pepper

The Mejadra recipe in Yotam Ottolenghi and Sami Tamimi's Jerusalem:
A Cookbook is Tamimi's take on the traditional Arab rice, lentils,
and onions. The rice and lentils are steamed together with a
plethora of spices, pilaf style, before adding the piece de
resistance--a smattering of caramelized freshly fried onions.

Place the lentils in a small saucepan, cover with plenty of water,
bring to a boil, and cook for 12 to 15 minutes, until the lentils
have softened but still have a little bite. Drain and set aside. 

Peel the onions and slice thinly. Place on a large flat plate,
sprinkle with the flour and 1 teaspoon salt, and mix well with your
hands. Heat the sunflower oil in a medium heavy-bottomed saucepan
placed over high heat. Make sure the oil is hot by throwing in a
small piece of onion; it should sizzle vigorously. Reduce the heat
to medium-high and carefully (it may spit!) add one-third of the
sliced onion. Fry for 5 to 7 minutes, stirring occasionally with a
slotted spoon, until the onion takes on a nice golden brown color
and turns crispy (adjust the temperature so the onion doesn't fry
too quickly and burn). Use the spoon to transfer the onion to a
colander lined with paper towels and sprinkle with a little more
salt. Do the same with the other two batches of onion; add a little
extra oil if needed.

Wipe the saucepan in which you fried the onion clean and put in the
cumin and coriander seeds. Place over medium heat and toast the
seeds for a minute or two. Add the rice, olive oil, turmeric,
allspice, cinnamon, sugar, 1/2 teaspoon salt, and plenty of black
pepper. Stir to coat the rice with the oil and then add the cooked
lentils and the water. Bring to a boil, cover with a lid, and simmer
over very low heat for 15 minutes.

Remove from the heat, lift off the lid, and quickly cover the pan
with a clean tea towel. Seal tightly with the lid and set aside for
10 minutes.

Finally, add half the fried onion to the rice and lentils and stir
gently with a fork. Pile the mixture in a shallow serving bowl and
top with the rest of the onion.

Kate's tip: The onion frying step took much longer than advertised,
and I needed to fry the onions in five batches in order to not crowd
the pot. Next time, I'd use a slightly bigger pot and go up on oil
by a cup or so in order to fit more in each batch.

Posted by: Kate Williams

  From: Serious Eats                    
 
MMMMM-------------------------------------------------

YK Jim


... Talk about fish to a starving man and you are a consultant.

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