Text 23652, 103 rader
Skriven 2012-04-13 05:55:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av DALE SHIPP
Ärende: Grand Hotels
====================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> Brother was paid minimum wage - and made four to five times
 DD> that in tips. None of the grand old hotels made it past the
 DD> early 1970s. Certainly none of their restaurants or
 DD> ballrooms. Although a couple of them have been converted to
 DD> offices, one to a vacant lot and the St. Nick to upscale
 DD> apartments. Sad ....

 DS> There are a few grand old hotels left in the country. We visited one in
 DS> New Hampshire a couple years ago while on a coach tour around New
 DS> England for fall leaf colors.  We ate in a majestic dining room and
 DS> were able to tour around the hotel -- but did not stay there.

 DS> Here are a couple of links to Grand Hotels in NH, and the Mount
 DS> Washington (more than 100 years old).

 DS> http://nhliving.com/grandhotels/index.shtml

 DS> http://www.nhgrand.com/where-to-stay/the-grand-resorts.aspx

 DS> Interesting reading, and it supports the trend you mention of *most* of
 DS> them disappearing, but not all have gone.

 DS> I'm not sure if the Greenbriar in West Virginia is classed as a Grand
 DS> Hotel, but from what I've read it is certainly in the same league.

Thanks for the links - I've eaten in a few of those sorts of dining rooms -
notably the Chase Park Plaza in St. Louis and the Palmer House in Chicago. The
only hotel I have stayed at in Chicago (The Bismark) is old and very nice, but
nowhere very near to the status of the Chase or Palmer House. Although I note
that the Palmer House is currently part of the Hilton mob.

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

      Title: The Palmer House Brownie
 Categories: Desserts, Snacks, Chocolate, Nuts, Fruits
      Yield: 24 servings

      1 lb Semi-sweet chocolate
      1 lb Butter
      1 lb Granulated sugar (3 1/2 c)
      8 oz Cake flour (2 c)
      1 tb Baking powder
      4 lg Whole eggs
      1 lb Crushed walnuts
MMMMM--------------------------GLAZE--------------------------------
    1/2 c  Water
    1/2 c  Apricot preserves
    1/2 ts Unflavored gelatin

  "This dessert was created in the kitchen of the Palmer
  House Hotel during the 1893 Columbian Exposition when Mrs.
  Bertha Palmer requested the chef make a 'ladies dessert'
  that would be easier to eat than a piece of pie, and a
  smaller serving than a slice of layer cake, which could be
  used in box lunches at the Women's Building at the Fair.

  The first reference to this dessert as a "Brownie" is in a
  Sears Roebuck catalog published in Chicago in 1898. This
  recipe is still served today at the Palmer House Hilton on
  State Street and is one of their most popular confections."

  Preheat oven to 300øF/150øC. Melt chocolate with the
  butter in a double boiler or in a bowl set over barely
  simmering water. Mix dry ingredients except the walnuts -
  in a large mixer bowl on low speed for 4-5 minutes.

  Add the eggs and mix until blended. Pour into a greased 9
  x 13 baking sheet and sprinkle with the walnuts, pressing
  nuts down lightly into the mixture with the palm of your
  hand. Bake in the preheated 300 degree oven for 40
  minutes. You will know when it is done because the edges
  start to become a little crispy and the brownie has raised
  about 1/4 inch.

  Note that even when the brownie is properly baked, it will
  test "gooey" with a toothpick in the middle due to the
  richness of the mixture.

  After removing from the oven, allow to cool at least 30
  minutes.

  To make glaze: Mix together water, preserves and gelatin
  in a saucepan, mix thoroughly and bring to a boil for 2
  minutes. Use while hot. Spread the glaze in a thin layer
  over the brownies using a pastry brush.

  The brownies are easiest to cut if you can place the whole
  pan into the freezer for 3 - 4 hours after glazing, then
  remove and cut with a serrated knife.

  Makes 24 or more brownies

  From: http://www.epicurious.com

  Uncle Dirty Dave's Archives

MMMMM

... Bright red meat is good for you. Fuzzy green meat is not good for you!
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