Text 15741, 70 rader
Skriven 2011-09-15 22:49:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: crabs 897
=====================
 -=> On 09-14-11  16:50,  Michael Loo <=-
 -=> spoke to Dale Shipp about crabs 897 <=-

 ML> Of course, many of the restaurant menus list "Maryland style"
 ML> crab dishes. By the time you get this particular message, I will
 ML> have at least tried to convince you to go to a crabby place such
 ML> as G&M, Timbuktu, or Scooter's (if that place still exists),
 ML> where we can do the investigation firsthand.

I don't recall Scooter's, but we've been to both the others at various
times over the years -- as well as one that was somewhere out in Glen
Burnie that you and Carol took us to once.

In the end, we ended up taking you to another place that we have been,
called Anne Arundel Seafood. You had their crabcake -- which you
pronounced decent but not as good as G&M (at your last visit).  Gail and
I had our usual.  One order of just fish (4 large pieces) and one order
of fish and fries (3 pieces of fish plus ample fries for the two of us).
We like their fish -- large thick pieces of firm white fish.  But still
like Red Robin a bit better.  RR batter is crisper.  AAS batter was
thicker cornmeal, and only crisp on the outside.  Of course the fact
that RR is 10 minutes away and AAS is 30+ from our house influences the
choice also.   From the airport, AAS was closer and I'm glad we took you
there.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Begun Kalia - Colorful Eggplant
 Categories: Indian, Vegetable, Hot & spicy
      Yield: 6 servings
 
      2 lb Small (Italian style)
           -eggplants
      4 c  Oil or ghee for frying
      2 tb Oil or ghee
      6    Cloves
      6    Whole cardamon pods, crushed
      1    Piece (2 inch) cinnamon,
           -crushed
      1 ts Turmeric
      1 ts Cayenne powder
      1 c  Yogurt
      1 ts Salt or to taste
 
  Cut each eggplant lengthwise into 4 equal pieces. Heat oil or ghee in
  a pan and fry eggplant pieces until brown and tender. Drain on paper
  towels.
  
  In another pan, heat the 2 Tblsp. oil or ghee. Add cloves, cardamon,
  cinnamon. Fry for 1/2 minute. Add turmeric, cayenne, yogurt and salt.
  Reduce heat and simmer for 2-3 minutes.
  
  Add fried eggplants, spooning yogurt mixture over eggplant. Remove
  from heat.
  
  Serve either hot or at room temperature with rice or Indian bread,
  (Naan, Roti, etc) or as a side dish.
  
  From: _Sampling the cuisine of India_ by Sambhu Banik
 
MMMMM




... Shipwrecked on Hesperus in Columbia, Maryland. 22:57:26, 15 Sep 2011
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)