Text 20243, 95 rader
Skriven 2009-01-30 20:41:00 av Michael Loo (1:18/200.0)
  Kommentar till text 20200 av Janis Kracht (1:261/38)
Ärende: good 146
================
 JK> Sure is :) tonight for a change of pace, I made chicken 
 JK> parmigiana. We're temporarily out of steak (oh no! (grin)).

I like chicken parm - not as much as veal or eggplant, though.

 JK> I definately ate too much tonight, ignoring what I knew 
 JK> would be trouble with the cheese Lol

I've been known to do such self-destructive things as well.
Sometimes the taste is too good to ignore!

 > Again my friend Bill asked me to do my magic, this time
 > with green potatoes.
 JK> Now that sound plain nasty, green potatoes :)  Surely you 
 JK> don't mean potatoes which shouldn't be green, but are 
 JK> because they were exposed to sunlight early?

I mean potatoes that were born white but grew up green.
Nasty, poisonous things.

 JK> Oh I understand that one :) My SIL only well done steak.. 
 JK> (and well done lamb, etc.) I just can't make myself do it 
 JK> to steak or roasts (I tried, I swear hahaha) - Best I can 
 JK> do for him is make it 'warmed over' as I like it, and zap 
 JK> his in the microwave

The restaurants tend to dunk steaks in the deep-fryer
if they're ordered well done. I actually don't see any
reason not to do that for rare ones as well.

 (secretly, they refuse to use a
 JK> microwave because of "killer-rays" hehehe).

Uh, okay.

 > 2 Tb Pickapeppa sauce
 JK> Never saw that one.. guess it's a black pepper sauce?

It's a sweetish very mild capsicum sauce with A-1ish aspects.

The Palm's famous French-fried Onion Rings
cat: side
serves: 4

3 jumbo Spanish onions
1 c all-purpose flour
vegetable shortening or oil (enough to fill
- at least 3" of your frying pot)
salt to taste

NOTE: If you've ever deep-fried foods, you know that it's simple
but tricky at the same time; it's important to keep the oil at as
constant a temperature as possible. This means that unless you
have a powerful, commercial-style fryer, which is unlikely, you
need to fry the onions in small batches so that the oil
temperature doesn't plunge the moment you drop in the onions --
which would make the final product greasy instead of light and
crispy.

Of course, the trouble with frying things in batches is that the
first batch gets cold, and your eaters get impatient, while
you're still sweating over the third batch, but Executive Chef
Sang Ek recommends a strategy to avoid that: about an hour or so
before you plan to eat them, fry all the onions in small batches
until they are almost (but not quite) as golden brown as you want
to serve them, let them drain ... and then when you're finally
ready to eat, refry them all at once at 375 degrees for less than
a minute, maybe only 15 seconds or so, to reheat and recrisp
them.

Preheat oil to 375 degrees (use a cooking thermometer!).

Slice onions in thin rings, not even 1/8" thick. Put a handful in
a bowl (or as many as you think your deep-fat fryer can take
without the temperature plunging) and sprinkle and quickly toss
with just enough flour to make the onions feel light and fluffy,
so they do not stick to each other. Immediately (but carefully)
drop the floured onions into the 375 degree oil, and fry until
almost (but not quite) as golden brown as you like them. It will
probably take a couple of minutes or less. Remove from oil and
drain on paper towels. Make the rest of the onions in batches
like this one.

Just before you're ready to eat, heat the oil again to 375
degrees, and fry the almost-finished onion rings a second time
until they're hot and crispy -- less than a minute, maybe way
less. Drain and immediately sprinkle with salt. Enjoy without
guilt!

from Executive Chef Sang Ek via Jack Poulter

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