Subj : Slow-Cooked Vegetable Cur
To : Ben Collver
From : Dave Drum
Date : Thu Mar 06 2025 00:17:00
-=> Ben Collver wrote to Dave Drum <=-
BC> Re: Slow-Cooked Vegetable Cur
BC> By: Dave Drum to Ben Collver on Wed Mar 05 2025 06:54:04
DD> Garbanzo beans (chickkpeas) and black-eye peas atre first cousins.
DD> No big deal and no one will report you to the food police.
BC> Whew! Glad i am not losing my home cookin superpowers.
DD> I wish the recipe writers would speciy which/
DD> whose curry mix/powder/paste they used.
BC> I agree, and that is one thing i liked about the slow cooker curry
BC> recipe you posted. It called for specific spices and not a pre-made
BC> mix. When i was a kid they only sold bottles of yellow
BC> "curry powder." It was generic and i still see it sold in spice
BC> aisles and bulk bins.
That's a safe curry to use in most recipes. And, chances arfe, that may
be the only curry that most 'Murricans have ever experiences. But, curry
is a wide field varying widely from region toi region inmIndia and even
further from country to country throughout Southeast Asia.
BC> The result is so much better when i roast whole spices and grind them
BC> "fresh" for what i am cooking.
Fresh is usually best. Not just in curry.
BC> Here's a Blueberry Strudel recipe. When i was a kid, a German woman
BC> sold homemade apple strudel every weekend at the Saturday market, and
BC> it was affordable. I'd treat myself to it once or twice a year.
BC> MMMMM----- Recipe via Meal-Master (tm) v8.06
BC> Title: Blueberry Strudel
BC> Categories: Desserts
BC> Yield: 8 Servings
Certainly fresh is best in blueberries. Of course, there's fresh, as
in 'not in a can'. Then there's fresh-picked. I've had bothb ans there
is ataste difference. But watch the thorns when picking.
Here's the only strudel I've made myself. As an experiment it turned
out well. Both tasty and another box ticked. It also decided me to be
a continuing custumnor of my local craft bakery.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Raisin-Pear Strudel
Categories: Pastry, Fruits, Desserts, Citrus, Dairy
Yield: 8 Servings
1 1/2 lb (3 md) pears; peeled, diced
1/2 c Golden raisins (sultanas) *
1/2 c Pecans; chopped (opt)
3 tb Sugar
1 1/2 ts Lemon juice
3/4 ts Ground cinnamon
1/8 ts Ground cloves
1/8 ts Salt
1/3 lb Phyllo dough; thawed
6 tb Butter; melted
1/4 c Crushed Italian macaroons
- (amaretti)
Confectioner's sugar
1/2 c Heavy cream; whipped
About 2 hours before serving: Peel and dice pears. In a
large bowl, toss pears with raisins, nuts (option) sugar,
lemon juice, cinnamon, cloves, and salt.
Brush each phyllo sheet with melted butter (keep remaining
sheets under damp towel until ready to use). On waxed
paper arrange 1 sheet of phyllo in an 18" x 14" rectangle
(trim or overlap to make it this size). Lay another phyllo
sheet on top, continuing to brush each sheet with melted
butter and on every other sheet sprinkling the crushed
amaretti.
Preheat oven to 375oF/190oC.
Cut layered phyllo lengthwise in half, then cut each half
crosswise into 4 pieces to make 8 rectangles in all (use
ruler if desired to cut them even). Starting along a short
side of one rectangle, spoon 1/8 of the pear mixture side,
roll phyllo, jelly-roll fashion. Place roll, seam side
down, on large, ungreased cookie sheet. Repeat until all
rectangles and the pear mixture are used.
Brush rolls with remaining melted butter. Bake rolls 25 to
30 minutes until golden brown. Serve warm or cool on a
wire rack to serve later.
To serve, sprinkle with some confectioners' sugar and top
with whipped cream.
Serving Size: 8
* UDD Note: Soaking the raisins in a reasonable brandy
overnight adds a nice extra layer of flavour. This
highly optional step will depend on your tastes, the
availability of the brandy, and whether you think of
it in time.
Recipe from:
http://www.cooks.com
Uncle Dirty Dave's Kitchen
MMMMM
... Escoffier had little to say about pumpkin pie spice.
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