Text 38466, 91 rader
Skriven 2010-05-30 15:41:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: picnic Fri 225
======================
-=> Quoting Michael Loo to All <=-

 ML> a pack of Indian hot mix
 ML> (various kinds of chickpea noodles, nuts, and pulse seeds,
 ML> all fried and tossed in a bit of a garam masala)

I encountered that recently when the Bangladesh store opened. A very
tasty beer snack. Not surprisingly the store is defunct already.
There just aren't enough South Asians here to support one.

 ML> Lindt Excellence chili - very fruity with stone fruit and
 ML> tropical fruit and cardboard aromas; good heat;

I also had a bar of that recently. And liked it; I had thought
previously that although I like both chocolate and chiles that they
wouldn't go together all that well. I stand corrected.

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

     Title: Original Palace Hotel Green Goddess Salad
Categories: Salads, Historical
  Servings: 24

           DRESSING:
           garlic
           parsley
           fresh tarragon
           young onion
           chives
     10    anchovy fillets
      3 c  mayonnaise
           tarragon vinegar
           SALAD:
           Romaine
           escarole
           chicory

from a 1946 Sunset book ...

Green Goddess Dressing - A salad dressing that is a mixture of
mayonnaise, anchovies, tarragon vinegar, parsley, scallions, garlic,
and other spices.

The Green Goddess Dressing created at San Francisco's Palace Hotel
(now called the Sheraton-Palace) in the 1920s. The Palace Hotel was
built in 1875 and was San Francisco's first grant lodging hotel. The
Palace Hotel was considered the largest hotel in the western United
States.

The hotel's executive chef, Philip Roemer, named the dressing for
English actor George Arliss, who stayed at the hotel and also ate in
the Palm Court restaurant during the time he performed in the play
called The Green Goddess. This play was considered the best play of
the 1920-21 Broadway season and it later became on the earliest
"talkie" movies in 1930. The actor frequently complemented San
Francisco's marvelous weather and proclaimed that it induced a
healthy appetite.

It is a favorite not only with Westerners but with travelers from
everywhere.  Here are his directions for making it, in quantity
sufficient to serve 24 to 30 persons.

"Into a quart mixing bowl that has been well rubbed with garlic, put
a few sprigs of parsley and leaves of fresh tarragon, a piece of
young onion (no, he doesn't say how big a piece; use your own
discretion!) and some chives, all chopped fine.  Cut up and add 8 or
10 anchovy fillets.  Measure in 3 cups of mayonnaise, then stir in a
little tarragon vinegar, to suit your taste.

"In a large salad bowl, mix together Romaine, escarole and chicory
that have been cut into manageable pieces (not too small).  For each
serving of salad greens add a good spoonful of the dressing
described above, mix lightly, and serve."

--Sunset Salad Book, 1946 edition


  From: Keith Hoddevik To: Eat-L        
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... [shrug]  I'm obviously not very bright.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)