Quoting Michael Loo to Dale Shipp <=-

various Joe's (likely Original Joe's) in San Fran.

Alberta has a small but growing chain of bars with good pub food
also called "Original Joe's". I'm sure there's no connection.

It's my favourite spot in Fort McMurray when I go there. I've
written about it here in the past.

"Original Joe's" came after, not before, Joe's, Joe's Eats, Joe's
Grill, Chicago Joe's, Joey's Only, Joey's Seafood, Joey Tomato and
Shoeless Joe's.

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

Title: Gulab Jamun (Rose-Flavored Sweetmeats in Syrup)
Categories: Desserts, Candy, Middle east, Indian
Yield: 1 servings

8 tb Full cream milk powder
3 tb Self-raising flour
1/4 ts Bicarbonate of soda
1/4 ts Ground cardamom
1 tb Soft butter or ghee
3 tb Water
Ghee or oil for frying
SYRUP:
2 c White sugar
4 c Water
5 Bruised cardamom pods
2 tb Rose water or few drops rose
Essence

Sift milk powder, flour, bicarbonate of soda and ground cardamom
into large bowl. Rub in butter or ghee, then add enough water to
give firm but pliable dough which can be moulded into balls the
size of marbles, or into small sausage shapes. Fry slowly in hot
ghee (or oil flavoured with ghee) until they turn the color of
unblanched almonds. The frying must be done over gentle heat.
Drain on absorbent paper.

Have ready the syrup, made by combining sugar, water, and cardamom
pods, and heating until sugar is dissolved. Put the fried gulab
jamun into the syrup and simmer for 30 minutes until they are
almost double in size, and are soft and spongy. Add rose water
when they have cooled slightly. Allow to cool completely and serve
at room temperature or slightly chilled.

Note: If pan in which they are simmering is not large enough to
hold all the sweets and leave room for them to expand, simmer them
in two lots. If the syrup has thickened when the first batch has
been cooled, add a little more sugar and water and bring to a boil
before adding the second batch.

From: The Complete Asian Cookbook by Charmaine Solomon

From: leeanna

-----


Cheers

Jim


... Kohlrabi was originally bred as a prank by drunk farmers.

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