Text 26500, 79 rader
Skriven 2015-04-29 19:02:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BJöRN FELTEN
Ärende: questions, questions 585
================================
 -=> Björn Felten said to Nancy Backus <=-

 NB> I have a Special Dark bar here in front of me, 1.45oz, 180 calories it
 NB> claims...
 BF> What's with the calorie counting?
 BF> How much sugar, the real culprit, does it have?

I don't much care about either sugar or calories; for me
counting calories is relevant insofar as I want to get at
least 500-750 a day just to fuel my everyday activities.
I am generally well within the normal range for caloric
intake, certainly I average 2000-2500, but there have been
weeks when I have ingested fewer than 2000 - and the rare
day when my intake is over 5000.

 -=> Björn Felten said to Dave Drum <=-

 DD> Does this make it Hawaiian? Or does that require fresh pineapple?
 DD>        Title: Hawaiian Meatballs
 BF> What? The meatballs?

That's sort of an American inside joke. When a dish
includes pineapple, it is often characterized as "Hawaiian."
A particularly egregious example is the so-called Hawaiian
pizza, which is a tomato-cheese pizza with added ham and
pineapple slices (sometimes onions and peppers as well).
The strange thing I discovered is that the dish is popular
in, of all places, Hawaii.

 BF> Swedish meatballs
 BF> This is a traditional Swedish recipe.

I never figured out quite the difference between Swedish
kottbullar and the Danish frikadeller. Perhaps the latter
that I have had were mislabeled, as they seemed to be baked
and then rebaked in a sauce.

Perkedel
categories: Indonesian, frikadeller, fried, main
yield: 16

2 lb baking potatoes, boiled and mashed
1 1/2 ts salt
1/2 ts fresh ground pepper
2 ts ground coriander
1/8 ts nutmeg
1/4 c chopped fresh parsley leaves
1 lg egg
2 Tb peanut oil, plus more for deep frying
4 shallots, finely chopped
2 garlic cloves, minced
1/2 lb lean ground beef

Mix together the mashed potatoes, 1 ts salt, 1/4 ts
pepper, the coriander, nutmeg, parsley and egg.

Preheat a wok until hot. Add 2 tablespoons of the oil,
the shallots and garlic; saute until soft.

Add beef and stir to break up clumps; brown until meat
is no longer red, about 2 min. Season with remaining
salt and pepper. Cool. Combine the meat with the potato
mixture.

Form into 16 balls and flatten them into 1" thick
2" round cakes. Refrigerate, if not fried immediately.

Pour 2" oil into a preheated wok. Heat to 365F Add 4 or
5 cakes, or as many as will fit into the pan without
crowding or reducing the temperature of the oil.
Deep fry, turning occasionally until golden brown,
about 3 min. (If preferred, the cakes may be pan-fried
in a flat skillet.) Remove to paper towels to drain.
Serve hot or at room temperature.

deep-fried.food.com
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