Text 23225, 117 rader
Skriven 2012-04-02 07:09:30 av Dave Drum (1:261/38)
  Kommentar till text 23171 av Michael Loo (1:123/140)
Ärende: Corked
==============
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 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.

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

That and the fact that it was the only place open that served Q in a sit down
venue. Popeye's closed at 1900 and Smokey Bones was still a 30's Hideout
(gangster themed place - appropriate because of their prices which bordered on
thievery). Hickory River had not yet come to town ... and none of the snatch
and grabbit BBQ stands had beer (even if they were open and we were willing to
wrestle the skeeters and flies for our eats).

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

I always thought Major Yen was a Japanese fortune. Thanks for clearing that up.
 Bv)=

 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."

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

I know about that metric. See my reply to out CoAan resident.

 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?

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

Aelister Crowley?

 ML> ==

 ML> A message that didn't get to Doc's, or my pointers were
 ML> 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.

 ML> Columbia, as it turns out.

That's odd. I'd think Columbia would chew up and spit out such WASPishness.
But, then NYC is pretty cosmopolitan in an enclave sort of way.

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

      Title: Tajen Al Lahm
 Categories: Lamb/mutton, Asian, Rice, Nuts
      Yield: 3 servings

      3 lb Filet lamb meat; in 3" cubes
      2 md Chopped onions
      3 tb Vegetable oil
      1 c  Rice
           Salt, pepper & cinnamon
    1/4 c  Blanched almonds, toasted
           - or fried in butter until
           - brown
    1/4 c  Pine nuts; toasted or fried
           - in butter until brown

  With 2 tablespoons vegetable oil, fry the meat and onions
  until brown. Add salt, pepper and cinnamon to taste. Add
  water to cover. Cover the pan and let cook on medium high
  heat for one hour, or until meat is done.

  You can cut the time in half by putting it in the pressure
  cooker. Drain the meat. Reserve the liquid. Add boiling
  water to make one cup. Let the liquid boil. Add salt to
  taste.

  Add the rice. Let it boil. Cover the pan and reduce the
  heat to low. Put a very thin layer of tin under the pan
  and keep the rice cooking for 30 minutes, without opening.

  Uncover. Stir all the sides.

  Put the rice in a serving dish. Decorate with lamb meat
  and nuts. Serve with Yoghurt.

  From "One Thousand And One Delights" by Nahda Salah
  http://www.sudairy.com/mer/recipes.html

  From: Kevin JCJD Symons            Date: 16 Apr 01

  Uncle Dirty Dave's Archives

MMMMM

... Eat yer meat! 'Ow can you have any pudding if yer don't eat yer meat?!?!

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)