Text 13459, 101 rader
Skriven 2011-07-16 15:21:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: roughing it 573
=======================
-=> Quoting Dave Sacerdote to Michael Loo <=-

 DS> Food Network... For me personally it is useless

And too time consuming. Reading a recipe or a technique (like how to
fillet a pike), whether in dead tree format or on-line takes
seconds, watching a YouTube or other video just a few minutes while
struggling through a cooking show takes 30 minutes.

 DS> 4chan

Even the much maligned Wikipedia has value.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Croquettes in Other Countries
 Categories: Info
      Yield: 1 text file
 
           Croquettes
 
  Spain: Croquettes, especially chicken, are also a typical tapas
  dish.
  
  Brazil: Croquettes or croquetes, primarily made from beef, are sold
  in parts of Brazil as German fare.
  
  Mexico: Croquettes are usually made of tuna and potatoes.

  The Czech Republic: Krokety are small round balls usually made
  from potatoes, eggs, flour, butter, and salt that are deep fried
  in oil. This variety can be ordered in most restaurants as a side
  dish as well as bought frozen and prepared at home.
  
  Cuba: It is usually made of ham, pork or chicken, or a mix of all
  three in combination.
  
  United States: In Tampa, Florida, it is made with seasoned crab meat
  and was traditionally breaded with stale Cuban bread. Locally, this
  is known as a deviled crab (croqueta de jaiba).
  
  Hungary "Krokett" is a small cylindrical dish made similar the Czech
  variety: potatoes, eggs, flour, butter, and salt that are deep fried
  in oil. A touch of nutmeg is also used typically. This variety can
  be ordered in most restaurants as a side dish as well as bought
  frozen and prepared at home.
  
  India: A potato-filled croquette called alu-tikki is very famous in
  Northern India, served with a stew; mostly served as snacks at home
  it is also popularly sold by road-side vendors. Sometimes it is
  called "cutlet" and eaten just like that or a fast food variation is
  inside a hamburger bun (like a vegetarian burger).
  
  Bangladesh: Similar to the alu-tikki, alu-chop is a common potato
  filled croquette served throughout Bangladesh, primarily as a snack.
  Rather than being entirely filled with potato, alu-chop
  traditionally has a meat-filled center, most often beef.
  
  Japanese cuisine: A relative of the croquette, known as korokke is a
  very popular fried food, widely available in supermarkets or butcher
  shops, as well as from specialty korokke shops. Generally
  patty-shaped, it is mainly made of potatoes with some other
  ingredients such as vegetables (e.g. onions and carrots) and maybe
  less than 5% meat (e.g. pork or beef). It is often served with
  tonkatsu sauce. Cylindrically-shaped korokke are also served, which
  more closely resemble the French version, where seafood (prawns or
  crab meat) or chicken in white sauce (ragout) is cooled down to make
  it harden before the croquette is breaded and deep-fried. When it is
  served hot, the inside melts. This version is called "cream korokke"
  to distinguish it from the potato-based variety. It is often served
  with no sauce or tomato sauce. Unlike its Dutch cousin, croquettes
  made mainly of meat are not called korokke in Japan. They are called
  menchi katsu, short for minced meat cutlets.
  
  Indonesia: Kroket is also one of the most popular snack items in
  Indonesia introduced during the Dutch colonialization.
  
  Philippines: the Filipino 'croqueta' is derived no doubt from the
  Spanish colonial era, but unlike the bechamel-filled croquetas in
  Spain, Filipino croquetas are made with mashed potatoes and chopped
  meat or fish, usually leftovers. Like most Spanish-influenced foods
  in the Philippines, croquetas ares served mainly in middle and upper
  class households.


  From: Wikipedia
 
MMMMM



Cheers

YK Jim


... The TV business is uglier than most things.

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