Text 4414, 100 rader
Skriven 2010-12-01 04:02:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: serious topics 818
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 GJ> It is well known around S E Asia, and, I believe, in China that bitter
 GJ> melon is effective in combatting diet-controllable diabetes.  If you
 GJ> don't like the fresh vegetable you can buy packets of it dried, to be
 GJ> used to make a potion, or even use the leaves and shoots of the vine.

I am not partial to cu gua, though I've been known to eat it.
I did wonder why it is appearing more frequently in the
mainstream markets, and this is likely the explanation.

 GJ> Title: PINAKBET (BITTER MELON & EGGPLANT)

The recipe I have for it has okra (ladyfinger) as well -
is it one of those dishes that allows you to use whatever
vegetables are moldering in the bottom of the drawer?

=

 ML> That's a bit of a pity. What happens when the power plant
 ML> workers go on strike, does the populace starve?
 GJ> That is when they start burning the furniture from government offices.

The Greeks appear to do this at the slightest provocation.

 GJ> If I say that a red is bad, you can be assured it is really bad!
 ML> I shudder just thinking about it.
 GJ> Well you may!  Think of something so bad that I would pour out the
 GJ> rest of it after tasting.

That's serious badness.

 GJ> It so happened that yesterday I saw a series of photographs of the
 GJ> Pamukkale hot springs which Nancy took in September this year.

Here, the stalactites drop from terraces and are locally referred
to by a term translated as "travertines" or "marbles," despite
the fact there's no marble involved.
 
 ML> I don't see why anyone would want to eat a roast above 50C/130F.
 ML> Past that, the appeal of roasting is gone, and one might as well
 ML> braise.
 GJ> I suspect the camel would need a long time to braise to tenderness.

I'd say it depends on the cut, the more used muscles requiring more
cooking, but the loins, say, needing much less. And the hump is said
to be the most succulent part of the animal, and the one that for
obvious reasons I'd be inclned to search out.

Camel hump pasty
cat: Moroccan, main
yield: 1

h - For the dough
200 g white flour
200 g wholemeal flour
2 Tb fresh yeast
1 ts salt
h - For the stuffing
Glug of olive oil
2 finely chopped onions
1 lg bn chopped flat-leaf parsley
1 hd garlic, chopped
150 g camel hump fat cut into small cubes
- if can't get the hump you can use beef fat instead
1 c shredded, dried camel meat (sub beef jerky)
1 ts chilli powder
1 ts paprika
1/2 ts cumin
1/2 ts ras el hanout
2 c sliced green olives
2 Tb dried oregano
h - For the glaze
2 or 3 whole eggs, whisked
Good quality olive oil

1. Mix the flours together and make a well. Pour in the yeast,
salt, and a little warm water. Allow the yeast to dissolve and
then knead to form a dough. Roll into 8 small balls and leave
to rise for 2 hr.

2. Meanwhile, heat the oil and fry the onions, parsley, garlic,
hump fat, and, if using, the dried camel meat, until soft. Add
the spices (except oregano) and olives. Take off the heat and
add the oregano.

3. Take two of the dough balls and flatten each to the size of
a side plate, around 1.5 cm (1/3") thick. On one, place some
of the stuffing mixture and cover with the other, rolling up
the sides and pinching together to make a pasty. Rub some of
the juice from the stuffing mix on the top. Take a handful of
the whisked egg and cover the top of the pasty as well as
drizzling with a little olive oil.

4. Place in a pre-heated oven at 180C/350F for 20-25 min or
until risen and golden.

Chef Souad at Cafe Clock, Fez, via Heston Blumenthal

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