Text 5945, 60 rader
Skriven 2008-04-24 06:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: A Stern warning 194
===========================
 DD> When I used to do the newspaper thing I did restaurant reviews (under
 DD> on of my many noms de plume) by just going in as a customer. If the
 DD> place sucked, I said so. If it really sucked I'd go back a second time
 DD> just to make sure I wasn't having a bad night or that they weren't. If
 DD> the second try also sucked .... 
 DD> OTOH - if a place were of sterling quality I said so as well - without
 DD> gushing. 

Doesn't sell papers. You should have worked for Ricoh or someone.

 DD> I participate on a sporadic basis. So many interests, so little time.

Indeed. Glad you continue to participate here.

 DD> Also at eGullet ... although they seem to be getting quite elitist.

That doesn't bother me - you get a feel for what people are
looking for and coming from, and you adjust your goggles
accordingly.

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Stuffed Jalapenos
 Categories: Spice
      Yield: 1 batch
 
 
  Get a quantity of fresh jalapenos (whole canned will work, too, just
  won't taste quite the same.)
  
  Cut slits in the side of the peppers, and scoop out the seeds and
  veins, leaving the peppers whole.  Note:  if you're doing this in
  quantity, wear rubber gloves, the oil in the peppers is strong enough
  to cause serious burns.  For smaller quantitites, coat your hands
  liberally with cooking oil if you have sensitive skin.
  
  Stuff with a mixture of half grated sharp cheddar cheese and half
  cream cheese (if you like, you can add ground cooked shrimp, crab or
  lobster meat to this -- if so, allow about 1/3 seafood to the total
  quantity of cheese used.)
  
  Stuff the cheese mixture into the inside of the peppers, and roll the
  filled peppers first in flour, then in an eggwash (1 egg beaten with 2
  Tbsp. of cold water), then in a mixture of 1/3 cornmeal and 2/3 flour.
  
  Allow the coated peppers to dry (re-bread if you want a reallty crispy
  coating), and fry in deep fat until brown.  Serve immediately.
  
  For a cold version of this, use whole pickled peppers, cut in half,
  and seeded.  Simply pile the cheese or cheese/seafood mixture into
  the peppers, sprinkle with a little paprika for garnish, and serve.
  
  From:    Kathy Pitts,  Bryan, TX
 
MMMMM
 
"Just the fax, ma'am, just the fax."
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