Subj : Re: south of the border
To   : Ruth Haffly
From : Dale Shipp
Date : Sun Oct 16 2022 01:28:00

 -=> On 10-14-22  17:03,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about south of the border <=-

 DS> The first time we had our restaurant's General Tso chicken, it was
 DS> quite mild.  Hence we made up the sauce below to wake it up.  Since
 DS> then, the restaurant has changed their recipe so that our sauce is no
 DS> longer needed.
 
 DS>       Title: Sauce for fireside's General Tso
 DS>  Categories: Sauce, Chinese
 DS>       Yield: 3 Ounce

 RH> Maybe enough appreciators of hotter dishes have moved into the
 RH> facility and asked that some meals be kicked up a bit that the kitchen
 RH> is finally getting the word and doing so? After all, as American tastes
 RH> have shifted hotter over the past couple of generations, more and more
 RH> people will want hotter food as the new LCD. (G)

You may be right about that, or maybe enough appreciators of hotter
dishes that were already here raised their voices loud enough to get a
change in *some* dishes.  In fact, tonight I had what they called a
Buffalo salad.  It consisted of bite sized pieces of white meat, coated
and deep fried, and then liberally doused with Crystals hot sauce.
Served with a side of blue cheese dressing.  I asked for double blue
cheese, but they forgot.  It was good and just the heat level I like.  I
left the lettuce on the plate:-}}

We went to an Indian restaurant last week for Gail's birthday.  They had
plane Naan, butter/onion Naan, and my favorite which was garlic Naan.
Since we could not decide, we got a basket with some of each kind.
Servings of Naan and food were generous enough that we had take home for
another dinner.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Naan #3
 Categories: Machine, Indian, D/g
      Yield: 6 servings
 
MMMMM---------------------------BREAD--------------------------------
    3/4 ts Yeast
  1 1/2 c  Flour +
      1 tb Flour
    3/4 ts Sugar
    1/4 ts Salt
      1 tb Butter
    3/8 c  Yogurt
    1/4 c  Water
    1/4 ts Cumin seeds

MMMMM--------------------------TOPPING-------------------------------
      2 tb Butter
      2 tb Onions, chopped
 
  A flat bread from India.  Make sure your oven is well preheated.
  
  Use dough cycle on machine.  Remove dough from machine and divide
  into 6 parts.
  
  Preheat oven to 500.  Roll each part into a small circle (about 8"
  diameter) and place on greased pizza or other baking pan. Brush top of
  each one with melted butter. Sprinkle finely chopped onion onto dough.
  Note: Place piece of waxed paper on top of the circle and with rolling
  pin, roll onions into dough.
  Bake 10-15 minutes until puffy and brown.
  
  Sylvia's notes: Yummmmmmmy!  However, 10 minutes in MY oven turned it
  almost black; 5 minutes 30 seconds (at 475, since my oven runs a
  little hot) turned the nan golden brown and perfect.  Also, I rolled
  it too thin at first.  They came out much better when I didn't roll
  them paper thin, more like 1/8" thin.  I put spoonsful of
  Yogurt-Cucumber Salad on them; this is the best bread I've ever
  tasted for eating-food-on.  However, as delicious as it is, I doubt
  I'll make it often; all the rolling and brushing with butter and
  pushing onions in is just too much work.
  
  Donna German's note:  While traditional "Nan" has onions, try
  substituting 1-2 ts lemon or orange peel, anise or fennel seeds.
  Just sprinkle on top of melted butter.
  
  Source: _The Bread Machine Newsletter_ by Donna German, Vol.1 No. 1
  
  Posted on GEnie by L.SHOGREN1 [NorCal Linda], Sun Oct 11, 1992
  
  MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook
  echo moderator at net/node 004/005, Internet
  sylvia.steiger@lunatic.com
  From: Sylvia Steiger                  Date: 22 Jan 94
 
MMMMM


.... Shipwrecked in Silver Spring, Maryland. 01:37:25, 16 Oct 2022
___ Blue Wave/DOS v2.30

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

.