Text 14468, 123 rader
Skriven 2011-08-07 23:17:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Restaurant tips
=======================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> When I'm travelling I want every meal to be an adventure; something
 JW> new and not available at home.

 GJ> preferably not at a chain

I have a bias against chains too although I will generally try one
once. Red Lobster scores medium OK, especially in towns far from a
salt water coast and little in the way of alternatives. I will go to
the one in Edmonton but wouldn't dream of doing so in Vancouver.

 GJ> I have dined at Nando's 3 times; the first
 GJ> two favourably impressed, but the third not so much.

I look forward to Nando's continued success and expansion until they
reach me.

 GJ> The advice of local shopkeepers and tradespeople is worth listening
 GJ> to

Hotel clerks are generally helpful too.

 GJ> In Australia and NZ there are many clubs which
 GJ> provide good, sound, cheap meals with cheap booze.

English style private clubs never took off in Canada except for a
very few rich and exclusive ones.

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

     Title: Israeli Workingman's Lunch
Categories: Israel, Sandwiches, Beans, Vegetables, Eggs
  Servings: 2

      2    thick Israeli pitas
      4 TB Israeli Hummus
           Olive oil
           Green Eggs
           Katan Katan
           ISRAELI HUMMUS:
      2 c  small dried chickpeas
      8 c  water
      3    garlic cloves
    1/2 TB baking soda
           Salt
      1 c  tahini paste, plus 1/2 cup
           water
    1/2 c  fresh lemon juice
      3 TB olive oil
           Fresh-cracked black pepper
           KATAN KATAN:
      2    Persian cucumbers, finely
           diced
      1    ripe tomato, finely diced
    1/2 md onion, finely diced
      4    parsley sprigs, chopped
      4    mint sprigs, chopped
    1/4 c  fresh lemon juice (about 2
           lemons)
    1/2 c  olive oil
           Salt and pepper
           GREEN EGGS:
     10    parsley sprigs , stems
           removed and chopped
      4    mint sprigs, stems removed
           and chopped
      4    cilantro sprigs, stems
           removed and chopped
      4    dill sprigs, stems removed
           and chopped
      4    tarragon sprigs, stems
           removed and chopped
      4    chive sprigs, chopped
      2 TB olive oil
      2    eggs, whisked lightly
    1/4 c  lemon juice
           Salt and pepper

For the Israeli Hummus: Soak the chickpeas in the water overnight.
Drain the water. Place the chickpeas in a pot, and cover with more
water. Add the garlic, baking soda, and salt to taste. Bring to a
boil. Turn the heat down, and simmer until the chickpeas are very
soft, about 1 hour.

Puree the cooked chickpeas in a blender or food processor, adding
water as needed until smooth. Season with salt and pepper to taste.
In a separate bowl, mix the tahini paste with water until the paste
turns white and the water is incorporated. Season the tahini with
the lemon juice, olive oil, and salt and pepper. Add the tahini
mixture to hummus, mixing well. Adjust the seasoning, and allow to
cool before using or serving.

For the Katan Katan: Toss the vegetables and herbs in a large mixing
bowl. Dress salad with lemon juice and olive oil. Season with salt
and pepper to taste.

For the Green Eggs: Combine the herbs. Place the olive oil in a
skillet. Heat until hot, but not smoking. Add the eggs. As they
begin to set, turn off the heat. Add the herbs and lemon juice and
salt and pepper to taste.

For the Sandwich: Place each pita on a plate. To each, add a large
dollop, or about 2 tablespoons, of hummus. Drizzle with olive oil,
to taste. Add equal portions of the Green Eggs and the Katan Katan.

Recipe by: Snir Eng Sela, chef at Commerce
From: The Big New York Sandwich Book
Posted by Caroline Russock
From: Serious Eats
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Frankly you've got more chance of finding a lap dancing club in Mecca

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