Text 22761, 89 rader
Skriven 2015-01-10 18:00:56 av RUTH HANSCHKA (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: krazy 38
================
>  > There is a museum in Kansas City dedicated to such 
things.
>  > I have avoided going there, despite having been in 
that city
>  > half a dozen times.
>  RH> I can't imagine why.  
> 
> Well, there's Oklahoma Joe's (actually in Kansas),
> Fiorella's Jack Stack, Stroud's (terrible last time
> I went), Christopher Elbow, LC's, Arthur Bryant's,
> Gates (I don't care for it, but my friends like it).
> 
I'll let you keep looking for the good stuff out that 
way. 

>  > Does it warm you up at all?
>  RH> Not particularly.  It is good for annoying me 
however, 
>  RH> which can do that particular task.
> 
> I have only one word for you. Zyrtec. Or is it Zantac?
> 
If you mean antihistamine, I'm already on a presciption. 
Sometimes it helps, sometimes not.  The acid reducer I 
don't need.

> Carrot Parsnip Latkes
> categories: Jewish, Hanukkah, not quite
> yield: 12

This might actually make something edible out of a 
parsnip. Parsnip chips are OK.  

These look a lot easier and will taste considerably 
better. Roasted Japanese sweet potatoes are one of my 
favorite foods.


Roasted Japanese Sweet Potatoes with Scallion Butter
Gourmet | November 2007

by Lillian Chou
yield:
Makes 8 servings
active time:
10 min
total time:
1 1/4 hr
ingredients

8 small slender Japanese or Garnet sweet potatoes (4 to 5 
pounds total)
1 1/2 sticks unsalted butter, well softened
1 1/2 tablespoons miso paste (preferably white)
3 tablespoons finely chopped scallion
preparation

Preheat oven to 450°F with rack in upper third.

Prick potatoes all over with a fork and put on a foil-
lined large baking sheet. Bake until very soft when 
squeezed, 45 minutes to 1 hour.

While potatoes bake, stir together butter, miso, and 
scallion until combined.

Slit hot potatoes lengthwise and, using oven mitts, push 
in sides to puff up potato. Serve with some scallion 
butter in center of each and with additional scallion 
butter on the side.

Cooks' notes:

ˇ Scallion butter can be made 4 days ahead and chilled, 
covered. Bring to warm room temperature and stir before 
using.
ˇ Sweet potatoes can be roasted (but not cut) 4 hours 
ahead and kept at room temperature, covered with foil. 
Reheat potatoes on a baking sheet on middle rack of a 
350°F oven until heated through, about 20 minutes.

Epicurious.com ˙ Cond˙ Nast Digital, Inc. All rights 
reserved.
http://www.epicurious.com/recipes/food/views/Roasted-
Japanese-Sweet-Potatoes-with-Scallion-Butter-240549

 
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