Text 18910, 88 rader
Skriven 2007-08-12 00:09:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: clean/dirty 966
===========================
 -=> On 08-11-07  09:19,  Michael Loo <=-
 -=> spoke to Dave Sacerdote about clean/dirty 966 <=-

 ML> They used to make lots of cool things, including, as I recall,
 ML> clam thingys that were essentially stuffies (minced clams, bread
 ML> stuffing, and minced bell pepper) in some shape or other (sticks
 ML> as I recall, but I could be wrong), rolled in frying crumbs.

  Speaking of clam strips -- Gail and I went to Cactus Willies in Glen
  Burnie last week.  We had a birthday coupon good for about $6 off.
  They had several things on their tables that had definitely decreased
  in quality (at least by our tastes).

  One was the fried shrimp. They were probably 90 type shrimp, perhaps
  the size of a little finger joint at most -- with a breading on them
  that pumped them up to four times the shrimp size.   OTOH, they were
  crisp and hot if you liked fried breading:-}}

  The second was the clam strips.   Not much more clam to breading ratio
  than with the shrimp, and the strips were chewy with not a lot of clam
  flavor.   I recall that you don't like clam strips at all -- and
  having had some of the New England fried full-belly clams, I can see
  why that might be.   I compare the distinction to being sort of like
  the calamari at the Big Fish versus the fried rubber bands I had at an
  officer's club dinner 30 years ago (the ones that made me forgo squid
  for the next 25 years).

  But the final crowning anti-glory was the mussels.   When I first went
  to that tray, I thought that they had just been there far too long.
  Many shells had nothing in them.   None had anything larger than my
  thumb nail.   All looked extremely dried out.   Later I went by when
  they had just dumped a new full load into the tray -- not much better
  looking.   I did try some, but had I been served them in any
  restaurant where I paid for them directly -- they would have gone back
  in a flash.   Not much flavor to go with not much size.

  Nevertheless, we got our money's worth on other things.   Dinner and
  drinks for two at $15 before tip.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Gekochtes Schweinefleisch - Kesselfleisch
 Categories: Pork, German
      Yield: 4 servings
 
  1 1/3 kg Pork that has been hung at
           -least 8 days (not
           Quite 3 lbs)
      1    Yellow turnip [substitute:
           -carrot]
    1/4    Celeriac bulb
      1    Parsnip
      1    Leek
      2    Onions studded with 4 cloves
     15    Peppercorns
      1 tb Coriander
      1    Bay leaf
      6    Juniper berries
           Salt and pepper to taste
      1 ds Sugar
           Vinegar (to taste) (1/8 -
           -1/4 cup)
 
  Best suited for pork legs, ribs, trotters, or pork belly.
  
  In a saucepan, combine the water with the rinsed and chopped herbs and
  spices and bring to a boil.  Add the meat, making sure that it is
  (barely) covered by the liquid, and cook for 2 to 2 1/2 hours, until
  tender.  Serve hot, with all the seasonings.
  
  May be served with potatoes.
  
  Serves 4.
  
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
  Allgaeuer Zeitungsverlag, Kempten.  1976. (Translation/Conversion:
  Karin Brewer) Posted by:  Karin Brewer, Cooking Echo, 9/92
  Submitted By "THE ART OF TURKISH COOKING" BY NESET EREN.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:21:30, 12 Aug 2007
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)