Text 13282, 81 rader
Skriven 2007-03-21 07:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: smorgasbord 243
=======================
 ML> California roll is a particular kind of maki: I believe that
 ML> it originally was invented to show off the greatest product
 ML> of California other than wine - the avocado. It was: a strip
 ML> of avocado and a king crab leg laid on a nori (seaweed) lined
 ML> sheet of rice, brushed with a dab of mayo and maybe wasabi,
 ML> rolled up, rolled in sesame seeds or the like, and sliced into
 ML> your little dollar rounds. When made with ripe avocado and real
 ML> crab it actually is not bad. By the way, this kind of maki, with
 CS> Not bad at all.  In fact, they make it here in Japan but not with mayo
 CS> unless  it's a wasabi-mayo mix.  Really!  Not kidding!  They call it
 CS> California roll  and the locals like it quite well.

Someday you should check out what has come to be known
as California roll. You'll retch.

I think the story mirrors that of many culinary inventions.

Creative cook invents something.
It's not authentic but pretty good.
It becomes popular.
Other people make it.
Many of the other versions are not as good.
It becomes very popular.
It gets wretched.
People say, what dreck, it's wretched.

=

 ML> It's also hard to figure how YOU decide what's edible and what isn't.
 CS> Snicker, that probably fits me too.  If it isnt running faster than I
 CS> can catch it, it's food.

Cantonese, are you? [g]

 CS> Snake Alley?  Common name for lots of places in the world.  It's very
 CS> twisty  and filled with small bars that seat from 8-14 patrons at a
 CS> time (shooters is a 
 CS> little bigger and holds maybe 25 as they have 3 tables at the back
 CS> seating  another 12 people or so).  There are probably 20 little bars
 CS> (some upstairs of  a place with a different bar downstairs).  Quite a
 CS> few serve 'bar food' which  in Japan can be quite interesting bits of
 CS> nameless tastey treats. 

In some parts of the world, you can actually get snake at Snake Alley.
I've not had the pleasure (had the opportunity a few times, though).

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Warm Springs Fried Bread
 Categories: Breads, Londontowne
      Yield: 6 Servings

      3 c  Sifted all-purpose flour
      2 ts Baking powder
      1 ts Salt
      1 ts Sugar
      1 tb Butter
    3/4 c  (to 1c) Warm milk
      2 tb Melted butter
      1 x  Fat for deep frying

  Combine dry ingredients; cut in butter.  Add enough warm milk to make
  a soft dough, easy to handle.  Knead on floured board until dough is
  very smooth and soft but elastic.  Do not use a lot of extra flour.
  Divide dough into 6-8 balls and brush the tops with melted butter.

  Cover and let stand 30-45 minutes.  Pat out each ball into a round, 5
  or 6 inches in diameter and 1/4 inch thick.  Fry in deep fat
  (preheated to 365 degrees).  Dough should rise immediately to
  surface.  Cook until brown on one side, turn, and brown on other side
  being careful to not pierce crust. Drain on absorbent paper and serve
  hot.

  Mrs. Bernard Mahon
  U/l to NCE by Burt Ford 9/98.

MMMMM

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