Text 22361, 71 rader
Skriven 2014-12-29 06:21:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Jim Weller
Ärende: Route 66
================
-=> JIM WELLER wrote to MICHAEL LOO <=-

 JW> Before re-posting those Route 66 recipes I've spent a few moments
 JW> googling up the name of the town, the restaurant and the
 JW> restaurant's owners as much as possible, then annotating the recipe
 JW> before uploading it

 ML> That's above and beyond (though probably interesting).

 JW> I had a lot of fun doing it and learned some geography and history
 JW> while I was at it.

 JW> A lot of those places in that old cookbook that Dan Klepach posted
 JW> from back in the 90's are gone. None of those little mom and pop
 JW> places are otherwise famous but since my posts will get gated to
 JW> Usenet and scraped by bots at Astay et al they will not now be
 JW> completely forgotten. They deserve at least 1% of the attention paid
 JW> to a Sandra Lee or a Guy Fieri.

 JW> I have to go now as there is this windmill that I have to tilt.

In my little corner of the Great American Outback a number of the original
Route 66 attractions still exist. The Dixie Trucker's Home (first truck stop in
the U.S.) at McLean still sits there, just off of I-55 and serves the worst
coffee anywhere (it's the (sulfurous) water, dudes). The Cozy Dog Drive In is
still holding forth in my town (in a slightly moved - 2 blocks) location. The
Ariston in Litchfield is still in business and doing well with the original
family ownership. And the Dutch Mill in Mt. Olive is still open, although in
somewhat reduced circumstances. The Windmill in Lincoln, IL and the Pig-Hip in
Broadwell (both of which I have dined in) are but heaps of smoking ash. Sad.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Corn Dogs
 Categories: Sandwiches, Snacks
      Yield: 12 Servings
 
     12    FRANKS, skinless
    1/3 c  Corn Meal
      1 ts Dry Mustard
    1/2 ts Salt
    1/2 c  Milk
           Cooking Oil
    1/2 c  Flour
      1 tb Sugar
      1 ts Baking Powder
      1 tb Shortening
      1 lg Egg
 
  Sift together dry ingredients. Cut in shortening. Combine
  milk and eggs, beating slightly. Pour into flour mixture.
  Stir until smooth.
  
  For dipping FRANKS, pour batter into tall glass or spread
  in shallow pan. Add sticks, making a handle, or hold FRANKS
  with tongs. Coat FRANKS with batter.
  
  Drop battered-FRANKS into hot oil, cooking until golden on
  all sides. Drain, serve hot with mustard.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The world is as ugly as sin and almost as delightful. - Fred Locker-Lampson
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