Text 20681, 65 rader
Skriven 2007-09-27 00:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: heat 184
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 ML> Didn't he say Elements of Style? That's Strunk and White.
 RH> I thought he didn't say which.

My old eyes may have been deceiving me, but I thought I
saw mention of Elements of Style (there have been prefaces
and such added since White died in the '60s or '70s,
notably by Roger Angell).

 ML> Sorta. The Japanese influence is very strong in Hawaii, as you
 ML> know, and is not resented the way it was in the Philippines and
 RH> VERY much so!  Over there, second language helpful in "help wanted"
 RH> ads refers to Japanese vs the Spanish so common on the main land.

And then there are the other influences, such as the
Portuguee. The most delightful aspects of a very delightful
place are the blendings of and tolerances for the many
cultures that come together in the Islands.

 ML> I've been pretty amazed at how complicated the simple rules
 ML> have become! Go to kashrus.org and check out the multifarious
 ML> disquisitions on the subject - and then go to one of any number
 ML> of alternative Kosher-food sites and see how the rules differ
 ML> depending on who's interpreting them.
 RH> I'll take your word on that.  I was thinking along the lines of
 RH> keeping milk/meat separated simple.  Trying to keep strict kosher would
 RH> be hard (not quite impossible but close to); a conservative or
 
My friends Ellen and Joel belong to a peculiar Orthodox sect,
and I've learned a lot from observing how they put together
meals. But even they tremble in their boots when faced with
cooking a meal for friends and relations who are Glatt, which
sounds to me like a kind of food-based paranoia.

 RH> reform kosher diet is easier to handle.

A reform Kosher diet is either a contradiction in terms or
a joke! Not eating lobster on the Sabbath, perhaps?

Five-star fries
cat: side, potato
servings: 4

2 1/2 lb russet potatoes
- the longer the better
3 qt canola oil
Kosher salt

Store potatoes at cool room temperature for 30 days
(optional). Slice washed, unpeeled potatoes lengthwise
into 1/4" thick planks and then into 1/4" matchsticks.
Soak in very hot tap water for 1 hr. Pat dry and set aside.

Heat oil to 325F in a large heavy pot, filling no more than
halfway. Drop fries into oil and turn heat to high. Cook
8 min or until barely golden. Remove and drain. Let rest
for 10 min to 2 hr. Reheat oil on medium heat to 350F.
Cook fries in two batches until crisp, 1-2 min per batch.
Transfer to paper-towel-lined bowl and salt generously.
Serve hot.

Tom Berry, Temple Bar, Cambridge, MA

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