Text 13073, 83 rader
Skriven 2007-03-16 00:25:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: School NY Trip
==========================
 -=> On 03-14-07  12:21,  Ruth Haffly <=-
 -=> spoke to Lynn Sacerdote about School NY Trip <=-

 LS> We were all broken down into groups of four or five, and the first
 LS> thing out of everyone's mouth was, "Let's go to Hard Rock!" I HATE
 LS> Hard Rock. I can't stress it enough. I can find tons of restaurants
 LS> here to go and get a nine dollar cheeseburger. I don't need to do it

 RH> Agreed.  Some years ago we (Steve and I) were in Niagara Falls with
 RH> his sister, her husband, their daughter & her boyfriend.  The kids
 RH> wanted to eat at Hard Rock so we let them; we found a more 50s/60s type
 RH> place and had about the same meal but better price and better
 RH> atmosphere. 
 
  When we went to New Orleans a couple years ago, there was a Hard Rock
  Cafe on one of the primary streets -- not more than 1/4 mile from
  Jackson Square and places such as The Gumbo Shop, and Cafe du Monde.
  It was only about a block from K-Paul's Louisiana Kitchen.   Can you
  guess which one of those four places we did *not* eat at?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Aloo-M-Kalla Murgi (Pot-Roast Chicken)
 Categories: Chicken, Indian
      Yield: 1 servings
 
      1 tb Corn or peanut oil
      1    Chicken, cut into serving
           -pieces, including  giblets
           -with loose skin and fat
           -discarded
      1 md Onion, quartered
    1/2    In fresh ginger, sliced
      1    Clove garlic, chopped fine
    1/4 ts Ground turmeric
      1 ts Salt, or to taste
    1/8 ts Pepper
      3    Whole cloves
      1    Inch cinnamon, broken up
      2    Bay leaves
      3    Pods cardamom, cracked
      1 c  Water
 
  This aromatic chicken and Golden Deep-Fried Potatoes (Aloo-M-Kalla)
  are traditionally served together at the Friday evening dinner.  The
  ritual is part of the Calcutta community's folklore and one which I
  experienced many times during my residence there.  I now often serve
  chicken without the potatoes but with an assortment of Calcutta
  Jewish dishes, including salads and chutneys.
  
  1.  In a pan or large skillet, pour the oil.  Place the chicken in the
  oil, preferably in a single layer and brown over moderate heat for 5
  minutes.
  
  2.  In a bowl, mix the onion, ginger, garlic, turmeric, salt, pepper,
  cloves, cinnamon, bay leaves, cardamom, and water together.  Pour this
  over the chicken. Cover the pan and simmer over low heat for 20
  minutes.
  
  3.  Turn the chicken pieces over.  Cook, covered, for 20 minutes more,
  until almost all the liquid evaporate and the chicken browns a bit
  more.
  
  Serve warm.  Makes 6 servings with Aloo-M-Kalla (Golden Deep-Fried
  Potatoes, see recipe -- CALCUTTA.021).
  
  Recipe:  "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
  in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992
  Published by Donald I. Fine, Inc., New York, N.Y.
  
  [> Be Seeing You -- DPileggi
  
  From: David Pileggi                   Date: 24 Jun 94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:40:03, 16 Mar 2007
___ Blue Wave/DOS v2.30

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