Text 11490, 83 rader
Skriven 2008-08-02 08:52:18 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: CASINO FOOD  80802
==========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> Casinos often have excellent food at good prices
 JW> The Sage restaurant at the River Cree Resort comes to mind.

Whoever chose that name for a restaurant (or anything) at a casino has
a sick sense of humour.  What sage would gamble?
 
 GJ> Definitely.  A buffet with a constantly changing supply of freshly
 GJ> cooked food, for only $15 for lunch (more in the evening, I was told),
 GJ> is very good value.  It was well away from the poker machines.  Drinks
 GJ> were only mildly marked up, and they did have house wine by the
 GJ> carafe.

 JW> The Sage is a bit more upscale and expensive than that but the
 JW> casino has several eateries under its roof including a buffet that I
 JW> haven't tried.

The Crown Casino in Darwin is very much upscale - for Darwin; it even
has a dress code.  I have known someone being refused service because
he wasn't wearing a shirt - just a singlet and shorts.  In spite of the
price, the food quality was as good as I have seen anywhere, with trays
being constantly changed.  It is good economics for casinos to keep the
price of drinks down, to encourage wilder spending by customers.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lipt¢ Cheese Spread (Liptauer)
 Categories: Appetizers, Cheese, Hungarian, Dairy
      Yield: 4 Servings
 
    1/2 lb Lipt¢ Sheep's milk cheese
    1/4 lb Lightly salted butter
      1 ts Paprika
    1/2 ts Prepared mustard
    1/2 ts Caraway seeds; pounded
      1 sm Onion; grated
    1/2 ts Anchovy paste
 
  Notes. "The cheese which is the base of this spread originally came
  from a north Hungarian area called Lipt¢. The Austrians who make a
  similar mixture call the spread itself Liptauer or, more correctly
  Liptauer garniert. Since in Hungary, Lipt¢ is only the name of the
  cheese itself, this causes unneccesary mix-ups in non-Hungarian
  recipes. If you are unable to buy the real sheep's milk cheese a very
  similar product called Brindza which comes from Romania, can
  generally be purchased in the better cheese stores (Feta? IMH)
  
  The basic MUSTS are the sheep's milk cheese, paprika, onion and
  caraway seeds. All the other ingredients are optional. In my home
  town I would not eat this cheese spread at my friend's house, because
  her mother also put capers and sardines in the mixture.
  
  In aristocratic houses and at the National Casino the spread was
  served topped with Beluga Caviar, which makes a very good combination,
  particularly if you get tired of eating caviar in the traditional way
  (!!!! IMH).
  
  Trieste, on the Adriatic was part of the Austro-Hungarian Empire
  until the treaty of Trianon in 1920, but even then it had a strong
  Italian food influence. The same cheese spread was made in Trieste
  with Gorgonzola cheese substituting for the sheep's milk cheese and
  Mascarpone, a fresh cream cheese, substituting for the butter. (We
  can buy a mixture of slices of these last two as "Magor" in France
  IMH). G.L" 1. Sieve the cheese and mix it with softened butter and
  all the other ingredients until the spread is light red in colour and
  evenly mixed. Refrigerate.
  
  2. Serve with wedges of good crusty bread or toast, accompanied by
  young radishes, green peppers or scallions.
  
  Recipe George Lang "The Cuisine of Hungary" MMed IMH c/o Georges'
  Home BBS 2:323/4.4
  
  Uncle Dirty Dave's Archives
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)