Text 14138, 70 rader
Skriven 2011-07-31 07:13:00 av Dave Drum (52891.cooking)
  Kommentar till text 14102 av JIM WELLER (1:123/140)
Ärende: Sides
=============
-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> I had a lunch once at a Tex-Mex place (Taco Time, Taco Bell, a
 JW> different one?... I forget) [...] "Mexi Fries" [...]
 JW> Tater Tots sauced with [...] melted Cheese Whiz and Pace
 JW> picante sauce.

 DD> It won't have been under the sign of the Chihuahua

 JW> Then it was some other place.... it was a long time ago.

 JW> I just had it again. It's a family run Chinese restaurant in Hay
 JW> River that attempts to make Canadian-Chinese, standard Canadian,
 JW> pizza AND Tex-Mex, with an AYCE lunch buffet, that opens early,
 JW> stays open late and is cheap. As you can imagine from the forgoing
 JW> the quality is iffy, especially the Tex-Mex part but I eat there a
 JW> lot on my business trips to that town, hitting one of the two good
 JW> but expensive steak houses just once per trip.

Mystery de-mystified. The problem with places that try to be all things to all
people is that they usually wind up doing none of them well. 
 
 DD> We can, however, get lutefisk from
 DD> time to time - but, I can't imagine why ...

 JW> I've never had it but would like to try it, once, just for the
 JW> experience. I could of course make it if I really wanted to, if I
 JW> could just learn how strong a lye solution is required.

I is had it just once - when I was dating a Scandinavian blonde girl. Her folks
served it to me as a "special treat". Or, possibly to see if I would blanch and
run away and quit hanging about their darling. The taste wasn't bad ... sort of
bland, really. But the lingering smell in the house ... woo hoo! Put my
appetite right off.

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

      Title: Traditional Potato Lefse Recipe
 Categories: Potatoes, Breads, Dairy
      Yield: 8 servings

      3 c  Cooled, mashed potatoes
      3 c  Sifted flour
      1 ts Salt
      1 tb Sugar
      2 tb Butter
      2 tb Cream or half & half

  A traditional accompaniment to lutefisk.

  Mix all ingredients together. Using one tb of dough at a
  time, roll thin on a floured board. Bake on both sides
  (turning once)on a pre-heated griddle until a few light
  brown spots form on each side. Cool on dish towels, keeping
  each piece separate from the others.

  To serve: Spread with butter; sprinkle with sugar; roll up.

  Enjoy!

  From: http://www.minnesota-visitor.com

  Uncle Dirty Dave's Archives

MMMMM

... My theory is that all of Scottish cuisine is based on a dare. -- Mike Myers
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