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Text 19636, 96 rader
Skriven 2014-11-21 00:05:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 19625 av Jim Weller (1:123/140)
Ärende: Re: Florida
===================
 -=> On 11-19-14  21:58,  Jim Weller <=-
 -=> spoke to Nancy Backus about Florida <=-

 JW> The rural areas and northern panhandle are "Southern". The central
 JW> and southern urban areas where the snowbirds and tourists congregate
 JW> are mainstream American (there is both a notable New York Jewish and
 JW> Quebecois population). Miami and the Keys have Caribbean
 JW> influences, especially Cuban.

As a generalization -- true to a point.   There is a significant Cuban
population in Tampa (Ybor City to be precise).  Hommossa Springs has a
Greek influence.  The origins of the population changes considerably
from summer to winter -- as do the traffic patterns :-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MADHUR JAFFREY'S SAMOSAS
 Categories: Appetizers, Indian, Pastry
      Yield: 60 Samosas
 
MMMMM---------------------------PASTRY--------------------------------
      2 c  Whole wheat flour
      3 T  Vegetable oil
    1/2 ts Salt
           Vegetable oil to deep fry

MMMMM--------------------------FILLING-------------------------------
      7 md Boiled potatoes
     10 T  Vegetable oil
    1/8 ts Asafetida
      1 ts Whole fennel seeds
      1 ts Whole cumin seeds
      1 ts Whole black mustard seeds
     12    Whole fenugreek seeds
      3    Whole dried red chilies
    1/2 ts Turmeric
  1 1/2 ts Salt
      1 T  Lemon juice
 
  PASTRY: Combine the 2 c of flour with 3 T  oil.  Add salt & mix.  Add
  1 c water a little at a time until you have a firm dough. Knead the
  dough well for 10 minutes or until the dough is elasticy & smooth.
  Form into a ball, brush with a little oil, cover with a damp towel &
  set aside.
  
  FILLING:  Boil the potatoes & let them cool.  You may peel them if you
  like.  Dice them into bite-sized pieces.
  
  In a wok or very large skillet, heat oil over medium heat.  When very
  hot, drop in the asafetida.  5 seconds later, add the fennel & cumin
  seeds.  A few seconds later add, in rapid succession, the mustard
  seeds & fenugreek. As they begin to change colour & pop, add the
  chilies.  As soon as the chilies swell & darken, add the potatoes,
  turmeric & salt.  Fry gently, carefully turning the potatoes so as
  not to break them.  Fry for 15 to 20 minutes until the potatoes are
  unevenly browned.  Add lemon juice & mix well.  Check the salt.
  Remove potatoes from the wok, place in a serving dish & crush
  coarsely with the back of a slotted spoon.
  
  Divide the dough into 28 to 30 equal balls.  Flatten each ball & roll
  it out on a floured surface until it is approximately 4 inches in
  diameter. Cut each round in half.
  
  Taking one semicircle at a time, moisten half the length of the cut
  edge with a finger dipped in water.  Form a wide cone with the
  semi-circle, using the moist section to overlap 1/4 inch & hold it
  closed.  Fill samosa 3/4 full with stuffing.  Moisten the inside
  edges of the opening & press it shut.  Seal this end by pressing down
  on it with a fork as you would a pie crust.  Do all the samosas this
  way, keeping them moist in a plastic wrap or under a damp towel until
  you are ready to fry.  (I find that I save a lot of time & anguish by
  frying them as I go).
  
  Heat the oil for deep frying in a wok.  When the oil is hot, slide in
  3 or 4 samosas, be careful not to overcrowd.  Fry until the samosas
  are brown on all sides, about 2 or 3 minutes.  Remove with a slotted
  spoon & drain on paper towels.  Repeat until you have 60 samosas. The
  oil should be hot, but do not use a high heat otherwise they will
  burn.
  
  Serve samosas hot with a sweet chutney or tamarind paste.  They can be
  frozen & re-heated in a 300 F. oven.
  
  Madhur Jaffrey, "An Invitation to Indian Cooking"
  From: Sam Waring                      Date: 11-03-96
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:09:43, 21 Nov 2014
___ Blue Wave/DOS v2.30

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