Text 26866, 100 rader
Skriven 2015-05-10 09:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: pickity nickity 631
===========================
 ML> I'm no great fan of Texas, but I think Texas Pete is a calumny
 ML> against that state. Nasty stuff.
 RH> I don't use it but see it on a good number of restaurant tables. Some
 RH> people undoubltedly like the stuff.

It's not hotter than a proper Texas chili before I add
the cayenne, and it's got starchy filler. Most of the time
I figure, culinarily at least, different strokes, but I have
distinct expectations of Texas (some good and some not).
 
 ML> There's a Brookwood in the Charlotte aiport, in the long
 ML> corridor between piers B and C. The food is not very good
 RH> I believe I've tried it a time or two, and not been that impressed.
 ML> Wowsy food.
 RH> Better'n a McD burger tho.

I didn't think so, though the fried pickles and fried okra
were okay.

 ML> If there were a Popeye's at CLT, I'd be there in a heartbeat.
 ML> To me, Bojangles is the best of a bad lot.
 RH> It's not our favorite chicken place, by a long shot.

I am interested by the variability of standards in the
fast-chicken business. A pleasant surprise was Church's.

 RH> The motel we stayed at had a free breakfast so we got yogurt and hot
 RH> drinks (coffee for Steve, tea for me) to go with them.

For most, free breakfast is a blessing; as I don't care for
the meal, it's a burden, as my rate is subsidizing breakfast
for the others. Further, my standard roommates, Rosemary,
Lilli, and Swisher, all want to take advantage of the freeness.
Swisher has actually been known to pay for breakfast.

 RH> It'll be miles, segments, points, etc even tho they won't have
 RH> anything in the line of food. You'll just have to settle for whatever
 RH> you can get in the airports. (G)
 ML> Actually, there is a reputable Cajun place in Shreveport that
 ML> I;m thinking of hitting, plus Lilli has access to the Centurion
 ML> Lounge in Dallas, where they pour out of $100 bottles of wine

Well, it turns out that in Dallas they don't have the top wines,
or if they do, they are in a secret location. My expectations were
based on reports from the San Francisco lounge. Here, the wines
were just a notch or two superior to what you get at the regular
airport lounges, which is a notch above what you get at the
bars in the public area. It also turns out that in Shreveport,
the Blind Tiger, highly recommended on the Internet and by our
driver, had decent Lousiana food but out of a commissary (in fact
identical to what you get at Pappadeaux, i.e., good but in no way
creative or individual), and the burger, also said to be the
best in town, came out almost crispy, though requested medium-rare.

 ML> that I could only dream of tasting, now that I am not in
 ML> Nicholas's circle.
 RH> Is Nicholas still around or did he pass away?

Still urgently awaiting a kidney transplant - last time he went in
he was first in line but had to miss out owing to some other
complication.

 ML> I would be disinclined to cross the staff in some of the
 ML> Chinese restaurants.
 RH> Don't want to be confronted with someone wielding a cleaver?
 
Precisely.

Curried cauliflower soup
categories: singaporean, vegetarian
feeds: 4 to 6

12 c cauliflower florets
1 potato, diced
2 Tb butter
1 lg yellow onion, diced
4 ts curry powder
1 ts cumin
4 to 5 c vegetable stock

Toss about 2 c of florets with salt and olive oil.
Roast cauliflower at 200C for 25 min till golden brown.
Set aside, These will be used as toppings.

Melt butter in pan. Add onions, and fry till
transluscent, about 2 min on medium-high heat. Add
curry powder and cumin and fry till toasty, about
1 min. Add cauliflower and potato and fry till slightly
softened, about 2 min.

Add vegetable broth, bring to boil, and simmer till
cauliflower is soft and mushy, about 7 min. Transfer
to a pot and blend into a puree. Salt to taste and
serve with sprinkling of roasted cauliflower.

thehungrybunnie.blogspot.sg

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