Text 18801, 74 rader
Skriven 2014-11-02 00:12:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 18760 av Stephen Haffly (1:396/45.27)
Ärende: Re: Smoking was: Kitchen
================================
 -=> On 10-31-14  21:45,  Stephen Haffly <=-
 -=> spoke to Nancy Backus about Smoking was: Kitchen <=-

 SH> While Dale and I use two different devices to generate the smoke, both
 SH> of us have had excellent outcomes when smoking cheeses.
 
Usually true, but the last time we smoked cheese it did not turn out as
good.  In fact, we ended up tossing it.  We used the Safeway brand
bricks of cheese, which we had done before with success.  But this time,
even after curing, the end product had the texture and taste of plastic
cheese.  Perhaps Safeway changed its source -- but this fall we will
sample some Wegman's cheeses before getting a bunch to smoke.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Indian omelette
 Categories: Appetizer, Cheese/eggs, Vegetable, Indian
      Yield: 2 servings
 
      4    Eggs
      1 tb Ghee (clarified butter)
      1 tb Fresh parsley; chopped OR
           Fresh coriander (cilantro)

MMMMM--------------------------FILLING-------------------------------
      1 sm Onion; chopped
      1    Garlic clove; finely chopped
      1    Green chilli; chopped
    1/3    Red bell pepper; julienne
      2    Boiled potatoes; 1/2" cubes
           Oil
           Salt

MMMMM---------------------------SPICES--------------------------------
    1/3 ts Turmeric
    1/2 ts Ground coriander
    1/2 ts Ground cummin
    1/2 ts Paprika
 
  A Parsee favourite, this is a superb recipe which competes well with
  the Spanish omelette. Sereve it with salad or even with chips. It's
  delicious. The ingredients given are to serve two, but for four or
  more, increase the filling quantities, but cook the omelette in
  batches of four eggs at a time. A larger omelette is harder to
  control.
  
  Make the filling first. Core and seed the bell pepper and cut into
  thin julienne strips. Blanch these a couple of minutes and refresh.
  Fry the onion with the garlic and chilli in a little oil until light
  golden. Add the spices and fry gently for a further 10 minutes. Add
  the cubed cooked potato and the pepper and fry a further 10-15
  minutes.. Salt to taste and set aside.   (Can be prepared in advance
  to this point).
  
  To make the omelette, heat the ghee and beat eggs lightly with a wire
  whisk. Pour eggs into pan and cook on low to medium heat until just
  firm, then turn over. Spread with filling and cook till firm, then
  fold omelette over the filling. Sprinkle with coriander (cilantro) or
  parsley as a garnish.
  
  Recipe Indian Restaurant Cookery - Pat Chapman ISBN 0 86188 378 0
  
  From: Ian Hoare                       Date: 05-06
  International Cooking Ä
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:20:12, 02 Nov 2014
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)