Text 23415, 97 rader
Skriven 2009-04-18 13:49:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Good Eats
=====================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> he has, count 'em, 26 kinds of self serve, load 'em up
 JW> condiments

 DD> I know which ones I'd pick.

I had peperoncinis the first time. I'll try the red ones next time.

 DD> They sound like Aji (bird) chilies or Thai
 DD> Ratshit peppers (which aren't too big). Are they round or tapered?

Small and tapered. Like cayennes only about 1.25 inches long.

 DD> We used to have street vendors here ... on the town square across from
 DD> our Old State Capitol historic site where they competed quite
 DD> successfully with sit-down venues. Of course the sit-down places
 DD> complained. But, they were told "Raise your game". So, the business
 DD> owners lobbied to subsume the city health department into the county
 DD> health department as a "cost saving, efficiency measure". County
 DD> politics being *much* different from city politics the county health
 DD> department was more amenable to harassing the push cart people
 DD> throughout the downtown area. We have NO street vendors currently.

Our city, after some thought, came up with some pretty strict hygiene
rules and a limit of six licences. Last year we had a French fry
truck, a hot dog cart and one ice cream vendor and three unused
licences. I hope to see more variety soon. The restaurant trade did
not complain too loudly and the guy I mentioned works for one and
uses their kitchen to prep in. His cart is brand new with lots of
stainless steel and looks both clean and expensive.

 DD> BTW - does your beertender/vendor offer chilli for his dawgs. Nothing
 DD> better than a nice greasy hot dawg dripping red chilli oil
 
That's the one thing missing. But the cart is so small if he had a
vat of chili the poutine gravy would have to go. And this is Canada
you know. [g]

P.S. The french fries are hand cut.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stromboli Loaves
 Categories: Breads, Chilies, Bacon
      Yield: 4 Servings
 
     16 oz Bread dough (if frozen;
           Thaw) (white or
           Whole wheat)
      2 tb Butter
      2 oz Ham; cooked, thinly
           Sliced (1/3 cup)
      3 sl Bacon; crisp-cooked,
           Drained, crumbled
    1/2 c  Pimiento-stuffed green
           Olives; chopped
    1/3 c  Golden raisins
    1/3 c  Parmesan cheese; finely
           Shredded
           (Parmigiano Reggiano or
           Pecorino Romano
           Cheese)
    3/4 c  Mozzarella; shredded (or
           Provolone) (3 ounces)
    3/4 c  Fontina cheese (or
           Fontinella) (3 ounces)
      1 lg Egg
 
  Line a 15x10x1" pan with foil. Crease and set aside. Divide dough
  in half. Roll each half into a 10x8" rectangle on a lightly
  floured surface. Brush 1 tablespoon of butter over each dough
  leaving a 1" plain border. Sprinkle each rectangle evenly with
  ham, bacon, olives, raisins and parmesan cheese. Top with
  mozzarella and Fontina cheese. Carefully fold edges of short sides
  over filling about 1-2"; roll up jelly roll style beginning with a
  long side. Moisten edges and ends with water and pinch to seal.
  Carefully place rolls seam side down on the prepared baking sheet.
  Cover and let rise in a warm place until nearly double (30
  minutes). Combine egg and 1 tablespoon water; brush over loaves.
  Bake at 350F 30 minutes or till golden brown. Cool on a wire rack
  30 minutes before slicing. Cut into 1/2" slices.
  
  MM format by Helen Peagram

MMMMM

Cheers

YK Jim


... Beware when the great God lets loose a thinker on this planet.

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