Quoting Nancy Backus to Jim Weller <=-

General Tso's Shrimp: noodles with shrimp, red bell pepper, sugar snap peas, in a General Tso's sauce

That sounds good. I like the concept.

I added some shrimp out of the freezer

More shrimp is generally a great idea.

Speaking of seafood ...

Give a man a fish and he'll eat for a day. Give Bill Swisher a fish
and he'll throw it in the trash. Bill hates seafood. Give Bill a
cheeseburger.

My Lithuanian collection had dozens of things to do with herring but
just one shellfish recipe:

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

Title: Lithuanian Cooked Crawfish
Categories: Lithuanian, Seafood, Crawfish
Yield: 4 servings

1 kg (2 lbs) crawfish
50 g (4 tb) butter
1/2 l (2 cups) beer
5 Bay leaves
10 Black peppercorns
1 md Piece of horseradish root
Parsley and dill
3 l (3 qts) water
Salt to taste

Soak crawfish in cold water for about 10-15 minutes to remove sand.
In a large pot, bring water to a boil, add beer, bay leaves,
peppercorns, parsley, dill and horseradish root. Bring to a boil and
add crawfish, cover pot and cook on low heat for about 15 minutes.
Remove pot with crawfish from heat and let sit covered, so that
crawfish is well seasoned. After 1 hour, remove crawfish from
cooking water, paint crawfish with melted butter to give them a
shine and sprinkle with finely chopped dill and parsley.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM


Cheers

Jim


... I have an inferiority complex, but it's not a very good one.

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Quoting Jim Weller to Nancy Backus on 03-30-19 19:48 <=-

General Tso's Shrimp: noodles with shrimp, red bell pepper, sugar snap
peas, in a General Tso's sauce

That sounds good. I like the concept.

It was pretty good, although it was a bit skimpy, and the sauce not
nearly spicy enough... Definitely needed augmenting as a meal, and if I
were to get it again, probably would do something about the spicing...

I added some shrimp out of the freezer

More shrimp is generally a great idea.

That's what I thought... :)

Speaking of seafood ...
Give a man a fish and he'll eat for a day. Give Bill Swisher a fish
and he'll throw it in the trash. Bill hates seafood. Give Bill a cheeseburger.

Along with Lilli... ;) More for the rest of us.... ;)

Sunday, we went out to Tandoor for dinner... no fish on the buffet
(although sometimes they do have a very tasty breaded fish nugget) this
time... Mixed pakora included cauliflower, mild-hot green pepper and I
think thinly sliced potato... the usual tandoor chicken drumsticks were
there, along with goat in a different spicy sauce from their usual
curry, still very good, and the usual chicken makhani... saag with
homemade cheese... I didn't try the mushroom curry, though if it had
been also with eggplant I would have... ;) I had enough on my plate as
it was, though... :) For dessert, kheer and mango pudding... )

... I have an inferiority complex, but it's not a very good one.

Seems pretty adequate to me... (G)

ttyl neb

... A little inaccuracy sometimes saves tons of explanation.

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Quoting Nancy Backus to Jim Weller <=-

Sunday, we went out to Tandoor for dinner

That all sounds good. And I see you subsequently went to a new
Nepali place.

We have a brand new Somalian restaurant that has a lot of Indian
style dishes. It opened up in a location that has been many, many
different things over the decades: Millie's Steak House, the Float
Base Bar, Jose Loco's (bar with psuedo-Tex-Mex and faux Cajun food),
Surely Bob's Burger Bar and until recently The Cellar (steak house
again). We haven't been there yet but we are hearing good things
about it and intend to visit it shortly. I found their menu on
Facebook http://tinyurl.com/savannahs-menu

I just realised I have tons of Ethiopian recipes and not a single
Somalian one to offer. I must remedy that.

More Whole Foods sarcasm ...

Whole foods advertising for all your Super Bowl needs is like
Barnes & Noble taking care of your bachelor party.

Cheers

Jim


... Hot dogs, a NYC staple, are gnawed on by rodents and humans alike

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Quoting Jim Weller to Nancy Backus on 04-06-19 21:09 <=-

Sunday, we went out to Tandoor for dinner

That all sounds good.

Tandoor is always good... one of our go-to places...

And I see you subsequently went to a new Nepali place.

Yes, and after going with Linda and me on Thursday (and writing her
review that she posted on Facebook and subsequently shared here), she
decided to treat Richard and me on Saturday at the same place.... hence
her references to Richard also having been there... :) The second time,
we were able to have the pork dumplings, so there was a platter of them
and a platter of veggie dumplings... We also tried their samosas this
time... We had a different waiter (the place was very busy Saturday, we
were there about 3pm, and Deepa was mostly helping to cook in the
kitchen) and he was just learning... Edith didn't help the situation by
wanting to get just about everything on the menu all at once (had to
talk her down a few times)... ;) We ending up ordering the mutton set
as the main course... similar extras to the dhido set, except there was
mayo for the salad instead of having the little bit of yogurt... Again everything was very nicely prepared and tasty...

We have a brand new Somalian restaurant that has a lot of Indian
style dishes. It opened up in a location that has been many, many different things over the decades: Millie's Steak House, the Float
Base Bar, Jose Loco's (bar with psuedo-Tex-Mex and faux Cajun food), Surely Bob's Burger Bar and until recently The Cellar (steak house
again). We haven't been there yet but we are hearing good things
about it and intend to visit it shortly. I found their menu on
Facebook http://tinyurl.com/savannahs-menu

I hope they do well... :)

I just realised I have tons of Ethiopian recipes and not a single
Somalian one to offer. I must remedy that.

I wonder just how different they'd be from each other...?

ttyl neb

... Women do come with instructions; ask them.

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Quoting Nancy Backus to Jim Weller <=-

a new Nepali place.

dhido

That sounds a bit like African fufu or Lithuanian porridge! I tried
making porridge last weekend from flour for the first time instead
of coarser grains. I was not impressed. I also ate fufu at lot back
in my college days when I had Nigerian roommates for one semester
but I never learned to like it.

We have a brand new Somalian restaurant

I just realized I have tons of Ethiopian recipes and not a single
Somalian one to offer. I must remedy that.

I wonder just how different they'd be from each other...?

I'm expecting a lot of similarities. We will find out in due course
when I do the research but I have a few other projects lined up
first.

I'm getting tired of posting nasty Lithuanian recipes. From here on
in I'm going to concentrate on just the good stuff. I eliminated all
references to herring, potatoes, beets, and sauerkraut and there
aren't that many recipes left!

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

Title: Smoked Ham Filling for Zeppelins (Cepelinai)
Categories: Lithuanian, Ham, Dumplings, Fillings
Yield: 4 servings

300 g (9 oz) smoked ham
1 Onion, finely chopped
1 Egg, beaten
Pepper to taste

Soak ham, then place in hot water and boil until done. Cut cooked
ham into fine pieces, add onion, egg and pepper. Mix well.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

From: Http://Www.Lnkc.Lt

MMMMM


Cheers

Jim


... I prefer the dangerously strong naval rums.

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Quoting Nancy Backus to Jim Weller <=-

dhido

That sounds a bit like African fufu [I] ate fufu a lot back in
my college days when I had Nigerian roommates for one semester
but I never learned to like it.

Never had [...] fufu

Fufu is made by boiling starchy foods like cassava, yams (African
yams, not sweet potatoes), plantains and taro and then pounding them
into a dough like consistency (as thick as your dhido). Sometimes
corn flour (not the gritty meal for porridge or the refined starch
but fine flour) is added. You eat it with your fingers and make
balls of it that you dip into soups and sauces. As the right kind of
yams were not available and taro and cassava hard to find in
supermarkets back then (we had to take a long bus ride from the west
end cross town to a specialty store at the Byward Market) my
roommates often faked it with dough balls made with equal parts of
instant potatoes and Bisquick with a little boiling water stirred
in. We often ate it with either the broth from chicken legs and pork
hocks cooked together or a thin spicy tomato sauce with cayenne in
it.



Cheers

Jim


... Fake food flavours are for fakers.

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Quoting Jim Weller to Nancy Backus on 04-18-19 23:04 <=-

dhido

That sounds a bit like African fufu [I] ate fufu a lot back in
my college days when I had Nigerian roommates for one semester
but I never learned to like it.

Never had [...] fufu

Fufu is made by boiling starchy foods like cassava, yams (African
yams, not sweet potatoes), plantains and taro and then pounding them
into a dough like consistency (as thick as your dhido). Sometimes
corn flour (not the gritty meal for porridge or the refined starch
but fine flour) is added. You eat it with your fingers and make
balls of it that you dip into soups and sauces.

Ok, that does sound a lot like the dhido... dunno exactly what they
used, but the cassava, yams, plantains and/or taro all sound likely
suspects... ;)

As the right kind of yams were not available and taro and cassava
hard to find in supermarkets back then (we had to take a long bus
ride from the west end cross town to a specialty store at the Byward Market) my roommates often faked it with dough balls made with equal
parts of instant potatoes and Bisquick with a little boiling water
stirred in. We often ate it with either the broth from chicken legs
and pork hocks cooked together or a thin spicy tomato sauce with
cayenne in it.

I don't think I'd particularly like that version of it, even with
interesting things to dip it in.... ;)

ttyl neb

... I am technically a conformist but only within my own subculture.

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