Text 2278, 152 rader
Skriven 2010-10-01 06:10:00 av Dave Drum (46140.cooking)
   Kommentar till text 2230 av RUTH HANSCHKA (1:123/140)
Ärende: Supporting cafes
========================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-


 ->  ->  RH> We've got a new Japanese place going in where Macaroni Grill
 ->  ->  RH> used to be in the town next door. ( Thank you God!) It can't
 ->  ->  RH> be any worse. On the down side, there are two Japanese places
 ->  ->  RH> in my own town of less than 20,000 people. They're both really
 ->  ->  RH> good;

 ->  -> Why is that a "down side"? If you have two Japanese joints that are
 ->  -> really good how can having a third be a bad thing? BTW - the world
 ->  -> doesn't begin and end at the city limits of your burg.

 ->  -> People come and go from nearby and not-so-nearby places.

 ->  RH> True, but I'm not sure the area can support three this relatively
 ->  RH> close together. On the other hand, the Thai joint sandwiched in
 ->  RH> between the first two seems to make out fine. It's a bad thing if
 ->  RH> the new one can't make out and leaves the space empty again. If
 ->  RH> it were Greek or Turkish or something that would be economically
 ->  RH> safer for all concerned.

 -> So, as usual, the marketplace will decide. I still fail to see why you
 -> seem to have a problem with that.

 RH> With the restaurant failing?  Not particularly.  With people being out
 RH> of work again in an area with over 9% unemployment?  That part bothers

Look at it this way - they had work whilst the place was open (if it fails).
Possibly enough to re-set the unemployment insurance.  Bv)=

 RH> me for certain.  The restaurant itself, if the quality isn't up to
 RH> snuff, no biggie.  That spot has been empty for over a year, and in a
 RH> very busy area. The shopping center is pretty empty. The rent must be

Once again, the landlords get some rent. If the joint folds, they have had a
bit of income from their investment. If the property owners are more-or-less
local then the money goes into the local economy, mostly.

 RH> crazy, because it's a prime location.  There used to be a nice
 RH> supermarket in the basement area of the same complex, but the owners
 RH> got too big for their britches and jacked the rent up.  The store moved
 RH> out and nothing else has moved in.

Happens when landlords are not in touch with reality. An Advance Auto Parts
store where I used to work had that experience ... when they moved in the
building was built for them and leased. Then the builder sold the property
w/lease to an "investor". At the end of the lease term the "investor" decided
to get rich quick and up the rent. Result: Advance shows him how to count to
one via the upraised digit, splits its inventory and employees between its
other two stores and leaves the "investor" holding an empty sack in his snipe
hunt.

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

      Title: Snipe w/Madeira Cream Sauce
 Categories: Game, Wine, Vegetables, Dairy, Citrus
      Yield: 2 servings

      4    Snipe breasts; skin on
           Livers from the snipe *
      1 sm Celery root
           +=OR=+
    1/2 lg Celery root
      1    Lemon; quartered
    3/4 c  Heavy cream
      4 tb Butter
           Kosher salt
    1/4 c  Madeira wine
      1 c  Snipe, duck or vegetable
           - stock
      1 tb Fine chopped parsley
      1 ts Celery seeds
           Fleur de sel or smoked salt

  * The livers of the snipe really make this sauce, so if you
  threw them out by mistake, use a chicken liver.

  Be sure to start the celery root puree that goes with this
  well before you get to the sauce or snipe, which come
  together very quickly.

  Squeeze the lemon into a large bowl of ice-cold water.

  Peel the celery root and cut it into 2-inch pieces, dropping
  them into the lemon-water as you go.

  Bring another pot of water to a boil. Add a palm full of salt,
  or enough to make the water taste like the sea. Simmer the
  celery root until it is tender, which can take between 30
  minutes and an hour. It’s done when it is easily pierced by
  a toothpick or skewer.

  Drain and return the pot to the stove over low heat. Return
  the celery root to the pot and shake a few times. You want
  the celery root to steam off a bit.

  Add 1/2 cup cream, a pinch of salt and half the butter. Mix
  well and mash with a potato masher or puree with an
  immersion blender. Push this through a food mill set on a
  coarse setting. If you don’t have a food mill, buy one. But
  for now, push the mashed celery root through a colander. You
  want a smooth puree without it becoming gummy.

  Test for salt and set aside, covered, to stay warm.

  Mash the liver with the rest of the cream; I’d put it in a
  small food processor. You want it to look like Strawberry
  Quik. (Look it up.)

  Heat a large saute pan until hot, then add the rest of the
  butter. Let this froth off and reduce heat to medium.
  Lightly salt the snipe breasts and saute them, skin side
  down first.

  Let this cook for 2-3 minutes, then flip. Cook for 60-90
  seconds and remove. Cover with foil and set aside, skin side
  up.

  Raise the heat to high and deglaze the pan with the Madeira,
  then let this boil down by half. Add the stock and do the
  same thing.

  Turn the heat down and add the cream-liver mixture. DO NOT
  LET THIS BOIL. Heat through and mix well, then strain
  through a fine-mesh sieve.

  To serve, plate some celery root puree and top with the
  parsley. Lay some sauce down and top with the snipe breasts,
  skin side up. Place a few grains of smoked salt or fleur de
  sel, then a few celery root seeds on top of the snipe. Serve
  at once.
 
  Serves 2 (or 4 as an appetizer)

  From: http://honest-food.net/wild-game

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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