By Pat Willard

“Not in contrast to going out with stable associates or long-lost relations for a style of state life.”—Christian technological know-how visual display unit

Pat Willard takes readers on a trip into the neighborhood nooks and crannies of yankee food, the place WPA writers have been dispatched in 1935 to rfile the roots of our assorted culinary tradition.

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Cover with a damp tea towel and leave to stand overnight, or 6 to 8 hours, by which time the batter should have doubled in volume. When the batter has risen, soften it by working in the salt and thick coconut milk to form a thinner batter. Heat a greased hopper pan (or any high-sided, small hemispherical pan with two handles) over low heat. Pour a large spoonful of batter into the pan and, being mindful to use oven gloves or pot holders, pick up the pan by both handles and swirl the pan so the batter rides up the sides almost to the rim.

Add the fried gourd and mix well. Store in a sealed container in a cool place until needed. Bird’s-eye chilli sambol 100 g (1/2 cup) bird’s-eye chillies 1/2 onion, sliced 1 teaspoon pepper 3 tablespoons lime juice Salt, to taste Grind the chillies and onion in a mortar or blender until fine. Add the pepper, lime juice and salt. Best when served freshly made. Store in a covered container in a cool place and use as desired. Fresh coconut sambol 1 teaspoon chopped dried red finger-length chilli 1 tablespoon finely chopped onion 1 teaspoon pepper Dried chilli sambol 1 teaspoon dried Maldive Fish or dried prawns/fish, ground to a powder in a blender 200 g (1 cup) dried red finger-length chillies 200 g (2 cups) freshly grated coconut or 125 g (3/4 cup) unsweetened desiccated coconut, moistened Pinch of salt 3 tablespoons lime juice 200 g (1 cup) finely chopped onion Salt, to taste 3 tablespoons Maldive fish, or dried prawns/fish, ground to a powder in a blender 1 teaspoon lemon juice Coarsely grind the dried red chillies with the salt.

Indd 28 Sri Lankan Cooking 8/19/09 12:59:35 PM Basic recipes Roasted curry powder This is used as an ingredient in curries or can be sprinkled on vegetables before serving. 1/2 teaspoon fennel seeds 1/2 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 11/2 teaspoons cinnamon powder 6 cardamom pods 100 g (1/2 cup) coriander seeds 6 cloves Dry-roast all the ingredients in a frying pan over low heat, stirring constantly, until the spices become a deep golden colour. Grind them to a fine powder in a mortar or blender.

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America Eats!: On the Road with the WPA - the Fish Fries, by Pat Willard
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