Text 18112, 77 rader
Skriven 2014-10-15 23:46:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 18073 av Nancy Backus (1:123/140)
Ärende: confit
==============
 -=> On 10-13-14  21:10,  Nancy Backus <=-
 -=> spoke to Michael Loo about Re: definitely/not 94 <=-

 NB> Here's another vote for duck..  ;)  Speaking of duck confit, I heard
 NB> an interesting segment on Splendid Table about a version of it... this
 NB> one didn't have the duck legs highly salted, just cooked/braised in
 NB> duck fat, and then stored with the fat atop it... They did say that it
 NB> should be stored in the fridge rather than the countertop, though...

That should be more to our liking.  The confit that was left after the
picnic was too salty to eat.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: South Indian Dosas
 Categories: Bread, Indian
      Yield: 8 Pancakes
 
    1/2 c  Urad dal
      1 c  Long-grain rice
    3/4 ts Salt
    3/4 ts Ground cumin seeds
    1/2 c  Vegetable oil (about)
 
  Pick over and wash urad dal.  Soak in 2 cups water for 8 hours.
  
  Wash rice and soak in 3 cups water for 8 hours.
  
  Drain dal; blend in food processor or blender for 2 minutes, scraping
  down sides occasionally.  Add 2 tablespoons water and process another
  minute.  Add another 2 tablespoons water and process again for one
  minute. Continue adding water until you've reached 3/4 cup total, and
  mixture is light and fluffy.  Place in a bowl and set aside.
  
  Drain rice; blend in food processor or blender, adding 3/4 of water 2
  tablespoons at a time, until mixture resembles fine grains of
  semolina. Combine rice mixture with dal mixture.  Cover and leave in
  a warm place to ferment, 16-20 hours.
  
  The fermented batter should be frothy.  Add the salt and cumin and
  stir to combine.
  
  Have all cooking paraphernalia ready and at hand.  You will need to
  have near your skillet: 1/4 to 1/2 cup of vegetable oil in a cup or
  bowl with a small spoon, a larger spoon to spread the batter, the
  bowl of batter with a 1/2-cup measuring scoop/cup, a metal spatula
  for turning the pancakes, and a plate on which to place the finished
  dosas after they are cooked.
  
  Pour 1 teaspoon of oil into the skillet and tilt to distribute evenly.
  Heat the skillet over medium-low until oil is hot. Pour 1/2 cup of the
  mixture onto the center of the hot skillet. Use the large spoon to
  spread the batter in a spiral motion, until the pancake is about 6-7
  inches in diameter.  Turn pancake after 2 minutes and cook another 2
  minutes on the other side, until lightly browned. Remove pancake to
  plate and repeat with remaining batter, adding only enough additional
  oil to the skillet as needed to keep surface evenly greased.  I found
  that about 1/2 to 3/4 teaspoon for each pancake was plenty, but your
  mileage may vary.
  
  Serve with relishes, pickles, chutney, or cooked vegetables.
  
  Adapted by Karen Mintzias from a recipe in:
  Madhur Jaffrey's "World-of-the-East Vegetarian Cooking"
  
  From: Karen Mintzias                  Date: 09-06-96
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:48:41, 15 Oct 2014
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