Text 23171, 75 rader
Skriven 2012-04-01 13:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: corkers 457
===================
 DD> I really don't know how long it took for the recovery to begin. I was
 DD> quite pleasantly surprised at the service and the quality of the Q, to
 DD> tell the truth. My expectations, based on my previous visits were quite
 DD> low. 

But as I recall I expressed a major yen* for barbecue, and
you said, it's okay, you won't die, or something like that.
And, though the ribs were a little oversmoked, the general
experience was not unlike that at the better sitdown rib
joints south of you.

* that's to Asian people what a jones is for white folks

 DD> According to a non-inn-keeping Patel of my acquaintance Indians are a
 DD> lot like Italians in that if you ask one where the best place for
 DD> Indian food is they are likely to say "my wife's/mother's/grandmother's
 DD> kitchen." 

There are several things going on. One, one grows to like what
one's used to. Two, cooking for 2 or 4 or 8 allows for a lot more
care to be lavished on each meal than trying to satisfy a roomful
of 100. Three, a household can provision by hand, whereas a
restaurant gets crates of food to accession every week. The famed
slime in the storeroom scenes that are stock in trade for the
Ramsay shows are a direct consequence of the attempt of marginal
places to shave some shekels on this end: it never pays off.
Four. One's Indian grandma can handmix and grind and toast each
batch of spices individually, a timetaking luxury that most
restaurants cannot afford.

 DD> There was a third called "Taj Mahal" but I didn't care much for it -
 DD> as well as thinking the name choice for a restaurant odd - after all,
 DD> what westerner would name his eatery Marilyn Monroe's Crypt?

I bet it would go over pretty well in some circles.

==

A message that didn't get to Doc's, or my pointers were
screwed up, probably the latter -

 DD> You kidding? I don't trust anyone as WASPish as Christopher Kimball.
 ML> I think he was a Yalie or Princeton something as well, ugh.
 DD> You kidding? Princeton is down in Joisey, f'crysakes. Got to be an Eli.

Columbia, as it turns out.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Garam Masala #5
 Categories: Indian, Condiment
   Servings:  6

    1/2 c  Black Pepper
      6 tb Dark Caraway Seeds
  2 1/2 tb Ground Cinnamon
    1/2 c  Coriander
  2 1/2 tb Ground Cloves
      2 tb Cardamom Seeds

  Pick over the ingredients and remove any husks or strawy bits. Grind
  together in a blender or finely adjusted coffee grinder.  Do not make the
  mixture too fine.  Stor in an airtight container and keep for use in the
  recipes.

  NOTE: This Garam masala is fragrant and strong.  Its robust flavour goes
  well with meat, fried and braised foods.  Try it sprinkled on fried
  potatoes, with a pinch of tumeric.  Sprinkle a lttle on yogurt, sour cream
  and curd cheeses.

  From How To Make Good Curries by Helen Lawson  Copyright 1973

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