Text 25549, 91 rader
Skriven 2009-07-01 16:21:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Deli waiters
====================
-=> Quoting Dave Sacerdote to Dave Drum <=-

 DD> more likely the Carnegie. 

 DS> The last time I was at the Carnegie Deli, the waitstaff wasn't rude,
 DS> just brusque and efficient.

Like good delis everywhere it seems. Reference recent post on
Kardash's of Ottawa.

 DS> That could translate to "rude," I guess, if you're the type of person
 DS> who likes bubbly, obsequious servers who introduce themselves, give 
 DS> you their life's history, and hover around the table asking if every-
 DS> thing's okay and if you'd like anything else over and over and over
 DS> every three minutes.

Heaven Forbid. Those are the guys I like to rant on and make them
cry.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Aranchini
Categories: Italian, Rice, Cheese
  Servings: 4

      1 c  Arborio rice
      1    eschalotte
     40 g  butter
      1 ts lemon thyme, chopped
      2 ts sea salt 
      2 c  warm chicken stock 
           Freshly ground black pepper
     75 g  marinated goats fetta
      2    eggs (beaten)
    2/3 c  flat leaf parsley
      1 TB lemon thyme, chopped
      1 TB orange zest
      1    garlic clove, grated
    1/4 c  grated parmesan
      2 c  freshly made fine
           breadcrumbs 
      1    egg, beaten for egg wash
    1/2 c  plain flour
           extra virgin olive oil
           (evoo) for deep frying

Melt butter and cook off eschalotte. Add thyme and rice to the pot,
season with salt and stir and then add warm chicken stock and stir
to make sure nothing is stuck on the bottom. Cook for 20 minutes at
moderate heat with glass lid on pot. This is cooking by absorption
method and needs no stirring. Test after about 18 minutes as rice
should be only just cooked. Lay out on tray to cool immediately so
it doesn't continue cooking. 

When rice has begun to cool, spread the beaten egg evenly over the
tray of cooling rice. (If rice was hot the egg would cook). Sprinkle
all other ingredients (except for goats fetta) evenly over the
cooling rice and leave till totally cooled - don't refrigerate.

Take portion of rice in your hand and mould a cup shape; dot the
goats fetta in the centre and then seal up the top and make into a
smooth ball keeping the goats fetta in the centre. 

Roll the balls in the flour, then dip in the beaten egg and then
roll in the breadcrumbs. Deep fry each ball for three minutes till
golden brown and hot enough inside for the cheese to melt. It's
essential for the aranchini to be totally immersed in oil or they
will burst.

Note: Prepare but don't chill for the timing of 3 minutes deep
frying. If chilled time will be more.

Makes 8 to 10 balls of small orange size

  From: Www.Abc.Net.Au/Cookandchef      
 
MMMMM-------------------------------------------------


EVOO for deep frying?

Cheers

YK Jim


... Emo cows: We cry because you eat us.

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