Text 14185, 122 rader
Skriven 2007-04-18 00:24:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: Picnic stuff 382
============================
 -=> On 04-17-07  09:44,  Michael Loo <=-
 -=> spoke to Dale Shipp about Picnic stuff 382 <=-

 DS> mention whole crabs, but I'm told that they do them at prices from
 DS> $48 to $72 per dozen depending on size.

 ML> [gulp] ... considering that a normal person can eat a dozen mediums
 ML> or half a dozen jumbos.

  They did not say what the size range was.  It is going to be hard to
  get a decent crab dinner (steamed crabs and/or crab cake) for less
  than $25-30 plus drinks.
 
 ML> Kaufman's may be worth an investigation, as might Jim's.
 ML> I wonder how many of us would really like the crab-cracking
 ML> experience. I always enjoy it, but just a few crabs would be
 ML> fine for me; I can fill up on other things.

  Ditto with that.   Zero crabs is enough for Gail (and it sounds like
  also for Carol).
 
 ML> steaks at nonsteak places is that they are very unpredictable. I
 ML> think that Bottom of the Bay also has fried chicken and stuff like

   I would not order fried chicken out at any place other than
   Popeye's:-}}

 ML> that, as well as your standard assortment of sandwiches. It also
 ML> fits well with Clean Dave's idea of a cartoon set.
 
 DS> What did the two of you have?  Have you been back?

 ML> Forget what Carol had, but I had a fried fisherman's platter,

   She said that the two of you shared the platter.

 ML> which was an enormous amount of pretty good food at a not so
 ML> enormous price. The crabcake was not made from native crab,
 ML> but the oysters were excellent. Beer was cheapo domestic
 ML> bellywash but was $7 for half a gallon.

  Did the crab cake have filler?  Did they say it was not native crab,
  or could you tell?
 
 ML> We can check things out either separately or together, depending
 ML> on scheduling. Kaufmann's, Jim's, Bottom of the Bay, Shanty.
 ML> A sizable investment there. Better make sure people are really
 ML> interested in the crab feast experience first, so it's worthwhile
 ML> doing the research.

  I hope that folks will speak up and say if it sounds like something
  they would like to do.   I do think that having a taste of a good
  Maryland crab cake is something well worth while.

  We'll do some of the research in any case -- Especially to see if
  Kaufman's is back to being what it used to be before the change of
  owners.   It used to be one of our favorite places, but we dropped
  them when it was sold because of the direction the new owners seemed
  to want to go with it.   The web page now sounds like the old
  Kaufman's.
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Roasted Eggplant Tomato Relish (Biagan Bharta)
 Categories: Indian, Condiment, Ceideburg
      Yield: 2 servings
 
           Stephen Ceideburg
      1 md Eggplants (1 pound)
    1/2 ts + tb mild vegetable oil
    1/4 ts Mustard seeds
    1/4 ts Cumin seeds
    1/2 c  Chopped onion
    1/8 ts Turmeric
      1    Fresh hot green chile,
           -minced
    1/2 c  Peeled, chopped tomato
    1/4 ts Curry powder
    1/2 ts Salt, or to taste
    1/2 ts Sugar
           Chopped fresh cilantro,
           -for garnish
 
  This expensive restaurant dish is easy to make at home. Although it is
  found in both northern and southern India, it is prepared very
  differently in each region. The following recipe is the northern
  version.
  
  Brush eggplant all over with 1/2 teaspoon oil. Preheat the broiler,
  prepare a charcoal grill or place the eggplant directly over a gas
  burner. Cook, turning occasionally, until the skin is completely
  charred and the pulp is soft, about 30 minutes. Let cool briefly.
  Slit open and scoop pulp out onto a cutting board. Chop coarsely.
  
  Heat remaining oil in a heavy skillet over medium-high heat. Add
  mustard and cumin. When seeds pop (takes about 1 minute), add onion,
  turmeric and chile. Stir and cook 2 to 3 minutes. Add tomato,
  eggplant and curry powder. Reduce heat to medium, cover and cook,
  stirring occasionally, about 6 minutes. Season to taste with salt and
  sugar. Garnish with cilantro.
  
  Serve warm or at room temperature.
  
  Variation: In southern India, eggplant is roasted, peeled and allowed
  to cool. Yogurt (about 1 cup per 1-pound eggplant) is stirred in to
  make a creamy mixture, then the dish is seasoned with turmeric,
  mustard and plenty of fresh curry leaves. It is served as a cooling
  salad alongside spicy dishes.
  
  PER SERVING: 155 calories, 3 g protein, 20 g carbohydrate, 9 g fat (1
  g saturated), 0 mg cholesterol, 548 mg sodium, 7 g fiber.
  
  Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/93.
 
MMMMM


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