• smoked fish

    From JIM WELLER@1:135/392 to RUTH HAFFLY on Wed Sep 8 22:26:00 2021

    Quoting Ruth Haffly to Jim Weller <=-

    Some truly northern dishes we have had here recently.
    Dene style dryfish (whitefish jerky)
    sun dried by hanging over green
    wood poles and lightly smoked with willow wood.

    Steve made some beef
    jerky a few weeks ago but used the dehydrator.

    Fish should be dried or smoked in a different dehydrator or smoker
    than the one used for meats because of the odours that develop.

    Beluga Maktaq from Aklavik ... frozen fresh, thawed, diced and
    served raw with the pieces dipped in HP sauce.

    Something else I've not tried, probably an acquired taste.

    Definitely. Raine learned to like it while she was married to Chuck.
    Lexi and Charlee teethed on it as babies but I can take it or leave
    it. Heck, some people don't even like sashimi or beef tartare. But
    older Inuit people who grew up on the land with traditional food
    prefer it to pork belly and side bacon.

    Lexi will tell you proudly that maktaq is part of her culture while
    Charlee promotes dryfish as part of hers.

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

    Title: Crispy Pork Belly with Lentils And Baby Beets
    Categories: Pork, Beans, Vegetables
    Yield: 10 Servings

    1 3/16 kg Pork belly
    60 ml Olive oil
    30 g Sea salt flakes
    500 ml Water
    125 ml Vinegar - malt
    1/2 c Sugar - brown
    400 g Beetroot - baby; peel/trim
    1 tb Olive oil; extra
    1 Garlic cloves; sliced
    800 g Lentils; drain/rinse
    1 tb Vinegar - red wine
    125 ml Chicken stock
    1 tb Thyme leaves
    Sea salt
    Black pepper - cracked

    Preheat oven to 180 C. Rub the pork skin with oil & salt, place
    skin-side down in a baking dish & roast for 1 hour. Turn & roast for
    another hour or till skin is golden & crunchy. Set aside & keep warm.

    Meanwhile, place the water, vinegar, sugar & bergamots in a saucepan
    over high heat, cover with a tight-fitting lid & bring to the boil.
    Cook for 30-35 minutes or till beets are tender & the liquid is thick
    & syrupy.

    Heat a pan over high heat. Add the extra oil & garlic & cook 1-2
    minutes. Add the lentils, vinegar, stock, thyme, salt & pepper & cook
    for 3-4 minutes or till thickened. Serve pork with lentils & beets.

    By: DONNA HAY
    From: SUNDAY MAIL, 29 AUGUST 2010
    Typed by: KEVIN JCJD SYMONS

    MMMMM

    Cheers

    Jim

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  • From Ruth Haffly@1:396/45.28 to JIM WELLER on Fri Sep 10 10:47:39 2021
    Hi Jim,

    Some truly northern dishes we have had here recently.
    Dene style dryfish (whitefish jerky)
    sun dried by hanging over green
    wood poles and lightly smoked with willow wood.

    Steve made some beef
    jerky a few weeks ago but used the dehydrator.

    Fish should be dried or smoked in a different dehydrator or smoker
    than the one used for meats because of the odours that develop.

    I can see why. We've never tried smoking fish but there's always a
    possibility we will.

    Beluga Maktaq from Aklavik ... frozen fresh, thawed, diced and
    served raw with the pieces dipped in HP sauce.

    Something else I've not tried, probably an acquired taste.

    Definitely. Raine learned to like it while she was married to Chuck.
    Lexi and Charlee teethed on it as babies but I can take it or leave
    it. Heck, some people don't even like sashimi or beef tartare. But
    older Inuit people who grew up on the land with traditional food
    prefer it to pork belly and side bacon.

    We all try different foods over our lifetime. We've probably tried a lot
    more than our siblings--decided some were worth eating and others not
    so.


    Lexi will tell you proudly that maktaq is part of her culture while Charlee promotes dryfish as part of hers.

    Just like Steve grew up eating a lot of Italian food--half of his ethnic background. Mine is all German but my mom was a meat and potatoes cook,
    rarely German food. I cook/eat a good mix of all over the world, thanks
    to living in so many different places and cultures.

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


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  • From Dale Shipp@1:261/1466 to Ruth Haffly on Sun Sep 12 00:17:10 2021
    On 09-10-21 10:47, Ruth Haffly <=-
    spoke to Jim Weller about smoked fish <=-

    Some truly northern dishes we have had here recently.
    Dene style dryfish (whitefish jerky)
    sun dried by hanging over green
    wood poles and lightly smoked with willow wood.

    Steve made some beef
    jerky a few weeks ago but used the dehydrator.

    Fish should be dried or smoked in a different dehydrator or smoker
    than the one used for meats because of the odours that develop.

    I can see why. We've never tried smoking fish but there's always a possibility we will.

    Before we moved, I often would smoke salmon. I'd usually do a cold
    smoke in the smoker. The result was quite tasty. It made a good dip
    when mixed with sour cream.


    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Mawmenye - Lentils and Lamb
    Categories: Medieval, Europe, Main dish, Lamb
    Yield: 4 servings

    1 1/4 lb Lean lamb, cut into small
    Pieces 1/2" by 1/2"
    1/4 ts Pepper
    1/2 ts Salt
    2 tb Butter for sauteing
    1 c Chicken broth
    1 c Dry lentils
    4 c Beef broth
    1/4 ts Cinnamon
    1/4 ts Salt
    1/2 ts Dried basil
    1 c Diced turnip or squash
    1 c Currants
    2/3 c Coarsely cut figs

    MMMMM--------------------------GARNISH-------------------------------
    'Gold' leaves of any edible
    -plant, such as young
    -celery leaves or 6 to 8
    -dandelion flowers

    Salt and pepper lamb and then brown in melted butter.

    Add the cup of chicken broth; gently simmer for 45 minutes or until
    lamb is tender. Drain.

    Wash and pick over lentils to eliminate any stray stones.

    Bring lentils to a boil in 4 cups of beef broth, reducing heat to
    low; simmer for 15 minutes.

    Combine cinnamon, salt, and basil, and stir into diced turnips [or
    squash].

    Add turnips, currants, and figs to the lentils and cook very slowly
    for 10 minutes.

    Stir lamb into lentils. Turn out into attractive serving bowl and
    garnish with gold leaves or 'plant' with dandelions.

    From _Fabulous Feasts - Medieval Cookery and Ceremony_ 1976, 1992
    by Madeleine Pelner Cosman George Braziller, Inc. ISBN
    0-8076-0832-7 Typos by Jeff Pruett

    From: Jeff Pruett Date: 05-16 Cooking

    MMMMM




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  • From Dave Drum@1:3634/12 to Ruth Haffly on Sun Sep 12 06:39:00 2021
    Ruth Haffly wrote to JIM WELLER <=-

    Some truly northern dishes we have had here recently.
    Dene style dryfish (whitefish jerky)
    sun dried by hanging over green
    wood poles and lightly smoked with willow wood.

    Steve made some beef
    jerky a few weeks ago but used the dehydrator.

    Fish should be dried or smoked in a different dehydrator or smoker
    than the one used for meats because of the odours that develop.

    I can see why. We've never tried smoking fish but there's always a possibility we will.

    Never tried smoking fish. Too hard to keep lit. Bv)=

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

    Title: Smoked Asian Carp Savory & Sweet
    Categories: Seafood, Smoker, Fruits, Herbs
    Yield: 5 Pounds

    MMMMM---------------------------SAVORY--------------------------------
    5 lb Bighead, Silver or Grass
    - Carp filets; skin on
    1 c Kosher Salt
    1 c Sugar
    1 ts Fresh ground pepper
    1 bn Fresh dill weed

    MMMMM---------------------------SWEET--------------------------------
    5 lb Bighead, Silver or Grass
    - Carp filets; skin on
    1 c Kosher Salt
    1 c Brown sugar
    4 c Apple juice
    2 Sticks cinnamon

    Apparently the meat tastes like "a cross between scallops
    and crabmeat," according to seafood chef Philippe Parola.

    Savory - Line up filets in a glass tray. Coat both sides
    with salt pepper and dill. Cover with plastic wrap and
    refrigerate overnight.

    Sweet - Place filets in a glass pan. Add all ingrediants and
    mix to dissolve sugar. Cover with plastic and refrigerate
    overnight.

    Soak cherry or apple wood chips for several hours. Light the
    smoker and add a water pan to keep the fish from becoming
    too dry. Remove the fish from the marinade and place on wire
    racks for one hour in the refrigerator. The fish will
    develope a slight glaze. Oil the smoker racks and place the
    fish in the smoker. Add wood chips to the fire, and
    replenish every 20 min. Smoke 2-4 hours depending on the
    temperature of the smoker. The fish will become golden brown
    and will flake easily when done. Remove and allow to cool.

    Use in any recipe calling for smoked salmon.

    From: http://www.illinoisbowfishing.net

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Dave Drum@1:3634/12 to Dale Shipp on Sun Sep 12 06:45:00 2021
    Dale Shipp wrote to Ruth Haffly <=-

    Some truly northern dishes we have had here recently.
    Dene style dryfish (whitefish jerky)
    sun dried by hanging over green
    wood poles and lightly smoked with willow wood.

    Steve made some beef
    jerky a few weeks ago but used the dehydrator.

    Fish should be dried or smoked in a different dehydrator or smoker
    than the one used for meats because of the odours that develop.

    I can see why. We've never tried smoking fish but there's always a possibility we will.

    Before we moved, I often would smoke salmon. I'd usually do a cold
    smoke in the smoker. The result was quite tasty. It made a good dip
    when mixed with sour cream.

    This is one of the few ways I can eat salmon:

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

    Title: Smoked Salmon, Bacon & Cheddar Rolls
    Categories: Five, Seafood, Pork, Cheese, Breads
    Yield: 7 Servings

    Salmon; smoked
    7 sl White bread; crusts removed
    4 oz Tillamook medium cheddar;
    - shredded
    7 sl Bacon

    Slice a piece of smoked salmon in 1/8", approximately
    1" long and 1/2" wide pieces; 14 pieces.

    Cut each piece of bread and the bacon slices in half.

    Place a piece of smoked salmon at the end of bread and
    sprinkle with cheese. Roll bread and wrap a piece of
    bacon around it. Secure with a toothpick.

    Place on ungreased cookie sheet and bake at 400ºF/205ºF
    for approximately 15 to 20 minutes or until bacon is
    done.

    Serve warm.

    Serves: 6 - 8 servings

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM



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  • From JIM WELLER@1:135/392 to DAVE DRUM on Tue Sep 14 22:13:00 2021

    Quoting Dave Drum to Ruth Haffly <=-

    Title: Smoked Asian Carp Savory & Sweet

    Bighead, Silver or Grass Carp filets

    Apparently the meat tastes like "a cross between scallops
    and crabmeat," according to seafood chef Philippe Parola.
    From: http://www.illinoisbowfishing.net

    It doesn't. I've had smoked carp at Jewish delis. Not even close.

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

    Title: Iraqi Baked Carp
    Categories: Iraqi, Fish
    Yield: 8 Servings

    2 Whole carp, prepared for
    Baking
    1 lg Onion, diced
    2 lg Tomatoes, diced
    1 ts Turmeric
    1 tb Ground dried limes
    Salt and pepper
    Olive oil

    Carp is a very popular fish in Iraq.

    Place the fish in a foil-lined baking dish. Mix together the other
    ingredients and spread them over the fish to cover it well. Drizzle
    with a little oil and bake in a moderate oven for about half an hour.

    Recipe provided by Huda and Amera, the Iraqi ladies of Cobram,
    Victoria.

    The Food Lovers' Guide to Australia, SBS - Special Broadcasting
    Service www.sbs.com.au

    MMMMM

    Cheers

    Jim


    ... Feed a man to a fish and you'll feed a fish for several months.

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  • From Dave Drum@1:3634/12 to JIM WELLER on Thu Sep 16 05:03:00 2021
    JIM WELLER wrote to DAVE DRUM <=-

    Title: Smoked Asian Carp Savory & Sweet

    Bighead, Silver or Grass Carp filets

    Apparently the meat tastes like "a cross between scallops
    and crabmeat," according to seafood chef Philippe Parola.
    From: http://www.illinoisbowfishing.net

    It doesn't. I've had smoked carp at Jewish delis. Not even close.

    I've never had smoked fish - except a couple times smoked salmon which
    I didn't care for. About the only way I have carp is ....

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

    Title: Gefilte Fish
    Categories: Seafood, Nuts, Vegetables
    Yield: 16 Servings

    1 md Onion; coarse chopped
    2 tb Margarine *
    1 lb Carp filet
    1 lb Whitefish
    Salt & white pepper
    4 lg Eggs
    1 1/2 c Fine ground blanched almonds
    12 c Strained fish bouillon (TIP)

    * if not keeping Kosher use butter - UDD

    Saute the onion in margarine until soft. Combine with
    the carp and whitefish and chop finely with steel blade
    in a food processor (or chop by hand). Season mixture
    with salt and pepper.

    Add eggs and mix well to blend. Blend in almonds.

    With wet hands shape the fish mixture into ovals, using
    two tablespoons for each.

    Place the ovals in lightly boiling fish bouillon, cover
    and cook at a slow boil for about 30 minutes. Remove
    fish balls from bouillon and arrange on serving dish.
    Strain the bouillon through a fine strainer over the
    fish and refrigerate. The bouillon will jell.

    To serve, arrange a piece or two of cooked carrot slices
    on each piece of gefilte fish, decorate with parsley and
    serve red horseradish on the side.

    TIP: Using a standard recipe for making fish bouillon,
    season with carrots, tomato, zucchini, onions, celery,
    parsley, bay leaf and leek.

    Written by: Marian Burros

    Yields - About 16 pieces

    RECIPE FROM: http://cooking.nytimes.com/

    Uncle Dirty Dave's Archives

    MMMMM



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  • From Ruth Haffly@1:396/45.28 to Dale Shipp on Wed Sep 15 13:47:41 2021
    Hi Dale,

    Fish should be dried or smoked in a different dehydrator or smoker
    than the one used for meats because of the odours that develop.

    I can see why. We've never tried smoking fish but there's always a possibility we will.

    Before we moved, I often would smoke salmon. I'd usually do a cold
    smoke in the smoker. The result was quite tasty. It made a good dip
    when mixed with sour cream.

    It sounds good--have you talked Brian into trying it yet? IIRC, you said
    that he took your smoker. So far, the only thing Steve has cold smoked
    is cheese; he does a batch of assorted cheeses during the winter that
    usually last a year.

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


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    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Wed Sep 15 13:50:53 2021
    Hi Dave,

    Fish should be dried or smoked in a different dehydrator or smoker
    than the one used for meats because of the odours that develop.

    I can see why. We've never tried smoking fish but there's always a possibility we will.

    Never tried smoking fish. Too hard to keep lit. Bv)=

    That thought ran thru my head also. (G)

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... Junk: stuff we throw away. Stuff: junk we keep.

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    * Origin: Sew! That's My Point (1:396/45.28)
  • From Dale Shipp@1:261/1466 to Ruth Haffly on Fri Sep 17 01:25:10 2021
    On 09-15-21 13:47, Ruth Haffly <=-
    spoke to Dale Shipp about smoked fish <=-

    Before we moved, I often would smoke salmon. I'd usually do a cold
    smoke in the smoker. The result was quite tasty. It made a good dip
    when mixed with sour cream.

    It sounds good--have you talked Brian into trying it yet? IIRC, you
    said that he took your smoker. So far, the only thing Steve has cold smoked is cheese; he does a batch of assorted cheeses during the winter that usually last a year.

    I don't know if Bryan has used the smoker or not. When he took it, it
    had died from another electrical problem -- same as my previous two
    electric smokers

    I also used to do cheeses in the winter time. I had a device that
    produces smoke by burning sawdust and did not add much to the heat level
    in the smoker. In summertime, the natural temperature was higher than
    the cheese could take without at least partially melting. One think I
    learned to do was to make a map of the cheeses according to how I laid
    them out, i.e. Mozz, x-tra sharp cheddar, mild cheddar, etc.


    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: GAMBARDELLA'S MINESTRONE SOUP
    Categories: Italian, Soups
    Yield: 16 Servings

    1/2 c Dry cannellini or Great
    Northern beans
    1/2 c Dry red kidney beans
    1/2 c Dry garbanzo beans
    1/2 c Dry lentils
    1/4 c Dry split peas
    1 sm White potato, peeled & diced
    4 Or 5 cups chicken or beef
    Broth
    2 pk (16 oz pkgs) frozen Italian
    Vegetables
    1/4 c Olive oil
    1 lg Onion, peeled and chopped
    4 Cloves garlic, peeled and
    Chopped
    1 md Red bell pepper, stemmed,
    Seeded and chopped
    3 lg Stalks celery, diced
    1 md Bulb fennel, chopped
    1/3 c Fresh basil, chopped
    1/2 c Fresh oregano, chopped
    1/4 c Parsley stems, chopped
    1/4 ts Dried rosemary, crushed
    1 tb Fennel seeds
    1 tb Coarse salt
    1 ts Freshly ground black pepper
    1 c Fresh ripe tomatoes, diced,
    Or peeled and diced canned
    Tomatoes
    Cooked pasta or rice

    1. Soak the cannellini, kidney and garbanzo beans, lentils and peas
    in lots of water to cover overnight. The next day, cook in 3 cups
    water 20 minutes; skim the foam from the top. Do not drain.

    2. Simmer the potatoes in 1 cup broth 15 minutes; set aside. (Do not
    drain either preparation.)

    3. In a heavy-bottomed 8-quart pot heat the olive oil over medium
    heat. Add the onion, garlic, bell pepper, celery and fennel; saute
    until the onions are golden. Add the basil, oregano, parsley,
    rosemary, fennel seeds, salt and pepper; add simmered beans,
    undrained potato and vegetables, and tomatoes. Simmer 1 hour,
    stirring occasionally. Add a little more broth if needed.

    4. Serve over pasta or rice

    Data per serving:
    Calories......159
    Carbohydrates.....24g
    Monounsaturated fat.....3g
    Protein........8g
    Sodium..........635mg
    Polyunsaturated fat.....1g
    Fat............5g
    Saturated fat......1g
    Cholesterol............0mg

    MMMMM


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  • From Ruth Haffly@1:396/45.28 to Dale Shipp on Sat Sep 18 13:56:34 2021
    Hi Dale,

    Before we moved, I often would smoke salmon. I'd usually do a cold
    smoke in the smoker. The result was quite tasty. It made a good dip
    when mixed with sour cream.

    It sounds good--have you talked Brian into trying it yet? IIRC, you
    said that he took your smoker. So far, the only thing Steve has cold smoked is cheese; he does a batch of assorted cheeses during the winter that usually last a year.

    I don't know if Bryan has used the smoker or not. When he took it, it
    had died from another electrical problem -- same as my previous two electric smokers

    Sorry I misspelled Bryan's name; I had a cousin who spelled his with the
    i instead of the y. One place where he worked issued coveralls with
    embroidered name tags; whoever did his, reversed the i and the a. We had
    a giggle over that one.

    Anyway, does Bryan think he will be able to figure out the problem and
    fix it? Steve would probably at least give it a try and if successful,
    we'd enjoy the use of it, if not, just take it to the local disposal
    facility.

    I also used to do cheeses in the winter time. I had a device that produces smoke by burning sawdust and did not add much to the heat
    level in the smoker. In summertime, the natural temperature was
    higher than
    the cheese could take without at least partially melting. One think I

    Steve tried it once or twice in the summer, keeping the smoker box
    loaded with ice cubes to keep the temperature down. He's since switched
    to winter time smoking; he will also grill from time to time in the
    winter.

    learned to do was to make a map of the cheeses according to how I laid them out, i.e. Mozz, x-tra sharp cheddar, mild cheddar, etc.

    That's a big help! Steve does it too. Then when he packs it for the
    fridge in the sealer bags, he will do one set of cheeses at a time. I
    usually label them as they come off the sealer so there's a very small
    (just about none) chance of a mix up.

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


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  • From Dale Shipp@1:261/1466 to Ruth Haffly on Tue Sep 21 01:42:10 2021
    On 09-18-21 13:56, Ruth Haffly <=-
    spoke to Dale Shipp about smoked fish <=-

    It sounds good--have you talked Brian into trying it yet? IIRC, you
    said that he took your smoker. So far, the only thing Steve has cold smoked is cheese; he does a batch of assorted cheeses during the winter that usually last a year.

    I don't know if Bryan has used the smoker or not. When he took it, it
    had died from another electrical problem -- same as my previous two electric smokers

    Sorry I misspelled Bryan's name;

    No problem, we all knew who you meant.

    I had a cousin who spelled his with
    the i instead of the y. One place where he worked issued coveralls with embroidered name tags; whoever did his, reversed the i and the a. We
    had a giggle over that one.

    Since he was the buy with the brain, did he end up running the place:-}}

    Anyway, does Bryan think he will be able to figure out the problem and
    fix it? Steve would probably at least give it a try and if successful, we'd enjoy the use of it, if not, just take it to the local disposal facility.

    He thought that he could fix it. Problem is that as soon as the heat is
    turned on, the smoker blows a GFI circuit -- i.e. there is a short
    someplace. I gave him some heat resistant wire that I had used to fix
    one of the previous smokers (at least for a while).

    A few comments:
    I doubt that pink lentils matter a lot versus other types, but then I
    don't really know the differences.
    You would 86 the coconut
    I've never seen raw cashew nuts -- wonder if it matters?

    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Gobi Dal - Lentils with Cauliflower
    Categories: Indian, Vegetable
    Yield: 6 servings

    1/2 lb Masoor Dal (Pink Lentils)
    1 sm Cauliflower
    2 md Onions, finely chopped
    1/2 c Ghee or Oil
    1 ts Ground Chili
    2 ts Freshly Ground Black Pepper
    1/2 tb Ground Cumin
    1/2 tb Ground Coriander
    2 ts Ground Turmeric
    Juice of 1/2 Lemon
    2 1/2 c Chicken Broth
    2 oz Desiccated Coconut
    1/2 tb Flour
    1 ts Salt
    4 oz Raw Cashew Nuts

    Wash the Lentils well and drain.

    Heat the Ghee or Oil in a large saucpan and fry the Onions. When they
    soften add the Chili, Pepper, Cumin, Coriander, and Turmeric. Stir in
    well and cook for 30 seconds or so.

    Add the Lentils. Stir well to ensure that each grain is coated and add
    the Lemon Juice.

    Cut the Cauliflower into small florets and add to the pan. Add the
    Chicken Stock and the Coconut. Bring to the boil and simmer for 20
    minutes.

    Mix the flour with some of the liquid to form a smooth paste and stir
    into the saucepan. Add the Salt and Cashews.

    Cook a further 5-10 minutes until the Lentils have formed a thick
    sauce. This dish is a complete meal in itself when served with plain
    boiled rice.

    MMMMM


    ... Shipwrecked in Silver Spring, Maryland. 01:51:30, 21 Sep 2021
    ___ Blue Wave/DOS v2.30

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)
  • From Ruth Haffly@1:396/45.28 to Dale Shipp on Tue Sep 21 15:32:00 2021
    Hi Dale,

    I don't know if Bryan has used the smoker or not. When he took it, it
    had died from another electrical problem -- same as my previous two electric smokers

    Sorry I misspelled Bryan's name;

    No problem, we all knew who you meant.

    Of course. (G)

    I had a cousin who spelled his with
    the i instead of the y. One place where he worked issued coveralls with embroidered name tags; whoever did his, reversed the i and the a. We
    had a giggle over that one.

    Since he was the buy with the brain, did he end up running the
    place:-}}

    No, he eventually moved on to bigger and better things. He'd been in
    Viet Nam in the later 60s, probably exposed to Agent Orange and passed
    away at age 50 of a heart attack.


    Anyway, does Bryan think he will be able to figure out the problem and
    fix it? Steve would probably at least give it a try and if successful, we'd enjoy the use of it, if not, just take it to the local disposal facility.

    He thought that he could fix it. Problem is that as soon as the heat
    is turned on, the smoker blows a GFI circuit -- i.e. there is a short someplace. I gave him some heat resistant wire that I had used to fix
    one of the previous smokers (at least for a while).

    Steve would have fun fiddling with it. The other day he went to the home
    of another ham who was selling lots of ham equipment from a "Silent Key" (deceased ham operator). He came home with a bunch of stuff; later in
    the day, the one doing the selling sent out an e-mail that the rest of
    the stuff was free. We headed up there and got a bunch more stuff, put a donation into the cash box. We even found a few odds and ends I might
    use in crafting. I'd planned another supper but we ended up getting take
    out at Charlie's Kebabs (gyro and baklava).

    A few comments:
    I doubt that pink lentils matter a lot versus other types, but then I don't really know the differences.

    I've not seen pink either, just yellow (orange), green and brown.

    You would 86 the coconut

    I'd take some of the mix out for me, then add coconut for Steve.

    I've never seen raw cashew nuts -- wonder if it matters?

    I've seen raw cashews but they're harder to find than roasted. Go for
    roasted, unsalted.

    Title: Gobi Dal - Lentils with Cauliflower
    Categories: Indian, Vegetable
    Yield: 6 servings


    It does look good, and a complete protein when served over brown rice.

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... Matthew 7:7 |... seek, and ye shall find;

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)