Text 29497, 98 rader
Skriven 2015-07-28 08:39:02 av Dave Drum (1:261/38.0)
  Kommentar till text 29473 av Nancy Backus (1:123/140)
Ärende: sum dim
===============
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 NB>> I'm not sure how Cantonese House does it... but they might have skilled
 NB>> cooks making them up during the slower times to be ready to steam for
 NB>> serving to the customers... They do tend to run out of the more popular
 NB>> items...  As I told Dale, Fu makes his own...

 DD> Sounds like what my favourite Chinese sit-down restaurant does for
 DD> their crab-Rangoon, eggrolls, and other appetisers ... during slack
 DD> times the wait staff, owners and some of the kitchen staff sit and an 8
 DD> top round table and mass produce stuff while getting off their feet and
 DD> chattering away in Chinese or Spanish (interchangeably).

 NB> I've seen that numerous places... sometimes it's preparing the veggies,
 NB> too, like the string beans...  :)

It's also common at large family gatherings and many church-lady events(like
preparing for a church fund-raising supper). Sit around a big table and bat the
breeze whilst the fingers fly. I once saw the ladies of an extended
Greek/Lebanese family making dolmades this way.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Dolmades Yialandzi
 Categories: Vegetables, Appetizers, Rice, Citrus
      Yield: 60 Servings

    3/4 c  Olive oil
    1/2 sm Onion; chopped
      8    Scallions; chopped fine
      2 lg Garlic cloves; chopped
      1 c  Raw long-grain rice
      1 bn Fresh dill; chopped
    1/2 bn Fresh parsley; chopped
  1 1/2    Lemons (or more); juice only
           Salt & fresh ground pepper
      1 c  Hot water
      1 lb Jar grapevine leaves

  Heat the 1/2 cup oil in a skillet. Add the onion and
  scallions and saute for about 5 minutes, until soft and
  transparent. Add the garlic and cook for a few minutes,
  then add the rice, dill, parsley, lemon juice, salt,
  pepper, and remaining 1/4 cup olive oil. Stir well, then
  add the hot water. Cover and simmer about 5 minutes.
  Remove from the heat and cool.

  Meanwhile, carefully remove the grapevine leaves from
  the jar, leaving the brine in the jar. Wash grapevine
  leaves thoroughly and drain, then with a sharp knife cut
  the heavy stems from the leaves. (If using fresh grapevine
  leaves use the same procedure, parboiling leaves for 5
  minutes when not tender, then drain.) Line an enameled
  pan with a few heavy grapevine leaves and set aside. To
  stuff a grapevine leaf, put it on your working surface
  rough side up and stem end near you, and place a teaspoon
  full of the rice mixture near the stem end. Using both
  hands, fold the part of the leaf near you up and over
  the filling. Then fold the right side of the leaf over
  the filling, then the left side, and roll tightly and
  back away from you and toward the pointed end of leaf.
  Place the "dolma", seam side down, in the prepared pan.

  Continue stuffing grapevine leaves until the mixture has
  been used. (If any grapevine leaves remain, replace in the
  reserved brine for future use.) Place an inverted plate on
  the dolmades, then add enough water to cover the dolmades
  (about 1 to 1-1/2 cups). Bring to a boil, then cover the
  pan, lower the heat, and simmer as slowly as possible for
  1-1/4 hours, then taste one to see if the rice is tender,
  and continue cooking slowly if necessary.

  Cool, then chill. Serve cold, as an appetizer or as an
  entree.

  Note: An important variation, particularly in Macedonia
  and Thrace: add a few tablespoons of raisins and pine
  nuts to the filling when adding the rice. Also, you may
  vary the size of dolmades as you wish by adding 1-1/2
  teaspoons of the filling. However, be consistent to allow
  them to cook at the same rate. They may be stored in the
  refrigerator for a week or so.

  Source: "The Food of Greece" by Vilma Liacouras Chantiles.
  Avenel Books, New York.

  Typed for you by Karen Mintzias

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Best way to get rid of kitchen odors: Eat out. - Phyllis Diller

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)