Text 36538, 103 rader
Skriven 2010-04-07 06:38:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Kitchen Confidential 23
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 RH> Reading about places that store raw meat above cooked foods and other
 RH> not so good for my health practices helps me make a decision whether
 RH> or not I want to go to that place to eat.

True that. But the reports you get are vague and go like "improper
food storage," and you just have to guess.

 RH> We decided to go to a TGIFriday's in Virginia for lunch (traveling
 RH> between NY & NC).

I actually went to a TGIF not so long ago, and the food wasn't
bad. The flatiron steak rare came medium-rare, but that's to be
expected, and the green bean fries were actually delicious.
On the whole, though, I understand they're often kind of subpar,
unless you call par the Olive Garden and Cracker Barrel (I used
to tolerate the former and actively like the latter, but their
standards have fallen, and perhaps mine have risen).
 
 ML> I don't believe the inspectors and might not trust the criteria
 ML> they are supposed to use. And I am pretty confident of my immune
 ML> system, though for you caution might be a better approach.
 RH> Better to err on the side of caution.  Then, too, sometimes the least
 RH> expected thing could upset the system.

For me, it's err on the side of adventure, but don't be reckless.

 RH> OTOH, if I know why a place was marked down, it will help me decide if
 RH> I want to go there or not.  It's not a reliance on grades as much as an
 RH> assurance that they are meeting standards, IMO.

That makes sense. The why is the most important thing.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Olive and Garlic Pretzels
 Categories: Emeril, Breads, Snacks
      Yield: 20 Pretzels

     20    Kalamata olives (about 3/4
           Cup), pitted
      1    Anchovy filet
      1 tb Chopped garlic
      2 tb Olive oil
           Freshly ground black pepper
      1 pk Dry active yeast
      2 tb Sugar
      2 tb Vegetable oil
  1 1/2 c  Warm milk (110 degrees F.)
  4 1/2 c  All-purpose flour
      1 ts Salt
      1    Slightly beaten egg white
      1 tb Water
      1 tb Kosher salt
      1 c  Creole mustard

  Combine the olives, anchovy, garlic, olive oil and black pepper in a
  food processor and process until the mixture is smooth, about 15
  seconds. Set aside. Combine the yeast, sugar, and 1 tablespoon of the
  oil in the bowl of an electric mixer fitted with a dough hook. Add
  the milk. With the mixer on low speed, beat the mixture for about 4
  minutes to dissolve the yeast. If the yeast mixture doesn't begin to
  foam after a few minutes, it means it's not active and will have to
  be replaced. Add the flour, salt and olive mixture to the yeast
  mixture. Mix on low speed until it lightly comes together, then
  increase the speed to medium and beat until the mixture pulls away
  from the sides of the bowl, forms a ball, and climbs slightly up the
  dough hook. Remove the dough from the bowl. Coat the dough with the
  remaining teaspoon vegetable oil. Return the dough to the bowl and
  turn it to oil all sides. Cover the bowl with plastic wrap, set in a
  warm, draft-free place, and let rise until doubled in size, about 2
  hours. Remove the dough from the bowl and turn it onto a lightly
  floured surface. Preheat the oven 350 degrees F. Roll the dough into
  12 by 10-inch rectangle. Cut into 20 strips, 12 by 1/2-inches. Gently
  pull each strip into a rope about 16 inches long. To form the
  pretzels, cross one end over the other to form a circle, overlapping
  about 4 inches from each end. Take one of the dough in each hand and
  twist once at the point where the dough overlaps. Carefully lift each
  end across to the edge of the circle opposite it. Tuck the ends under
  the edges to form a pretzel shape. Lightly moisten the ends with
  water to seal completely. Place the pretzels on the prepared baking
  sheet. Bake for 5 minutes. Remove from the oven. Bring 1 gallon of
  salted water to a boil. Add several of the pretzels at a time in the
  boiling water. Cook for 2 minutes on each side. With a slotted spoon
  remove from the water. Drain on paper-towels. Bring the water back to
  a boil and repeat the cooking process. Regrease the baking sheet.
  Place the pretzels on the baking sheet. Whisk the egg whites and
  water together. Using a pastry brush, brush each pretzel with the egg
  wash. Sprinkle each pretzel with the kosher salt. Bake for 20 to 25
  minutes or until golden brown. Remove from the oven and serve warm
  with Creole Mustard.

  Yield: 20 pretzels

  SOURCE: Emeril Live! Cooking Show Copyright 1998, TV FOOD NETWORK;
  SHOW #EMIB14 - WINTER STREET FOOD

  MM Format by Dave Drum 04 January 2000 FROM: Uncle Dirty Dave's
  Kitchen

MMMMM
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