Text 39449, 82 rader
Skriven 2010-06-25 21:38:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Anomolies
=================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> When I lived in Ottawa in the 70's we had one right in my
 JW> neighbourhood (within staggering distance of my house) ever so
 JW> briefly.

 ML> Funny how anomalies like that happen and then disappear
 ML> as though they'd never existed. When I had the house in
 ML> Salem, Mass., there was this kid named Donny who had a
 ML> thing for southern fried chicken, and so he opened a store
 ML> that served only that, and it did great for a while (and
 ML> offered some of the best chicken I ever had), but I guess
 ML> the good citizens of Salem weren't quite so enthusiastic
 ML> about fried chicken as he and I were, because after a few
 ML> years, he folded, and it's as though the oceans swallowed
 ML> him up - no record anywhere, and as this was before the
 ML> electronic era, gone forever.
          
The two strangest restaurants in the two oddest places I have
ever encountered had to be a Tibetan place ("Canada's First and
Only") in Belleville Ont. in the countryside half way between
Montreal and Toronto, population 48,000, 90% of them Anglo-Canadian,
and many the descendants of United Empire Loyalists and a Chilean
place in Hay River, Northwest Territories which has 3600 people,
half of whom are aboriginal of one kind or another.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chilean Empanadas
 Categories: Latin amer, Pastry, Beef, Groundmeat, Appetizers
      Yield: 1 batch
 
           DOUGH:
      3 c  Flour
      2 tb Shortening
           Warm salted water
           FILLING:
    250 g  Ground beef (lean)
      2    Yellow onions (diced
           Finely)
      1 tb Chile powder
           Olives and raisins (one or
           Two per empanada)
           Hard boiled eggs, in several
           Wedges, one wedge per pie)
    1/4 c  Broth
           Spices (salt, pepper, cumin,
           Oregano, etc..  to taste)
      1 tb Flour
 
  In a big bowl mix flour with shortening.  Slowly add enough water
  to mix dough thoroughly.  Dough should not be sticky.  You may
  need to add more flour if needed.
  
  Filling: (It tastes better if you do this the night before baking)
  
  Fry the ground beef and drain off the fat.  Saute the onions until
  clear. Mix and cook on low with spices, broth and flour to
  thicken. Let stand refrigerated overnight.
  
  Roll out dough as if you were making tortillas, but not too thin.
  Place about one T. of the filling on half of dough circle.  Add
  olive, raisin, and hard boiled egg wedge.  Close circle and seal
  by curling edges together.  Brush empanadas with a milk/egg
  mixture. Bake at med. to low heat until golden brown.  Serve with
  a good tomato and onion salad, and a good red wine.
  
  From: Monica.Waugh
 
MMMMM
 

Cheers

YK Jim


... Another "get it while you can" type of short-lived edible oddities

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