Text 35221, 85 rader
Skriven 2013-03-24 02:00:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: fried things 309
========================
 RH> My mom never fixed clams; I tried them for the first time at a Howard
 RH> Johnson's on a school field trip. She (and Dad) always insisted we
 RH> have some of everything that was served, like it or not, and we had to
 RH> finish what we took.

Did you like them then? Of course, that's the child's
introduction to fried seafood. They could almost as well
be really skinny chicken fingers, as they lack the squish
factor that is part of the charm of real fried clams and
the flavor factor that is the other part.

 RH> Still, got to save our pennies for quite a while. Steve's folks asked
 RH> if we were interested in joining them on a Central American cruise next
 RH> year--idea sounded good but we don't have the money for it. An Alaska
 RH> trip is even further outside of our budget right now.

If they want the company enough, maybe they'll front you
some of the dough.
 
 RH> What about a malasada? Had one that was better than Leonard's at an
 RH> L&L in Las Vegas last December.

I am quite fond of Leonard's and am surprised there's
anything at L&L that outstanding: it makes good wholesome
reliable plate lunch, and in my experience not more than that. 

  The "better than Leonard's" comment was
 RH> from the owner, and fresh made, they were better than not quite as
 RH> fresh Leonard's.

I've had Leonard's malasadas only on the premises and have
always been pleased. The two things I like about Honolulu
are these and Teddy's Bigger Burger (now that Snapper's
has been through the wringer). I once insisted that Lilli
make a detour to Leonard's despite her having a carful of
friends eager to get out Windward for some occasion. The
half hour (included waiting, ordering, and eating) was
not begrudged me once everyone had tasted the food. Nobody
minded the sugar snow and smears of chocolate and haupia
on their clothes and the car upholstery either.
 
 ML> Beignets are fine just dusted with powdered sugar.
 ML> Maybe even Splenda or stevia, never tried those in
 ML> that context.
 RH> I'll have to try it with a whisper of stevia.

Please report on whether it works - I figure it should.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: BEIGNETS OR FRENCH FRITTERS
 Categories: Breads
      Yield: 5 servings

           -ELAINE RADIS BGMB90B
      6 tb -water
      1 tb Butter
      6 tb All-purpose flour
      4    Eggs
      1 ts Vanilla
           Confectioner's sugar

   These are as light as air.  Heat deep fat to 370 degrees. Combine
  water, butter and flour in a saucepan and boil (stirring constantly)
  over low heat for about 5 minutes. Remove pan from heat and beat in
  one at a time, the eggs.  Beat the batter for about 3 minutes AFTER
  each egg. Add the vanilla and drop the batter from a teaspoon into
  the hot fat. Cook until golden, drain and dust with the
  confectioner's sugar To be good these must be delicate in flavor,
  therefore the frying fat must be impeccable. If you fry in the usual
  bland cooking oil, heat it to 365-70 degrees and cook the batter
  until almost golden. If you use butter or part butter for frying,
  start frying with the fat at 330 degrees and let the heat rise over a
  7 minute period to 360. Be sure to bring the heat of the fat DOWN to
  330 again between cookings.

  SOURCE;  JOY OF COOKING; author Irma S.  Rombauer and Marion Rombauer
  Becker;  published by BOBBS-MERRILL Company Inc.; 1964; Library of
  Congress #; 61-7902

MMMMM

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