Text 28424, 91 rader
Skriven 2015-06-20 13:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: flying dreams 869
=========================
 RH> We've stopped there a time or two when nothing else has been available
 RH> or the people we're with want to go there but we try to avoid them.

There was a McDonald's right across the street from the bank
I went to yesterday, so I had two hamburgers and a Dr. Pepper,
my day's caloric intake for $2.95 inclusive of tax. It wasn't
inspiring (I do like the occasional Dr. Pepper, though it gives
me the jjjittters), but it did the job.

 RH> Have you tried Zaxby's (in GA and the Carolinas, not sure where else)
 RH> and if so, what do you think of them? They're chicken, not beef.
 
I prefer fried chicken, so no.

 RH> I think we stopped in once, for breakfast type drinks after a red eye
 RH> from Honolulu, then got munchies elsewhere before getting to the gate
 RH> for the next flight. Over priced and yuppie. Rachel sent Steve a gift
 RH> card one year for his birthday specifically for him to try the pumpkin
 RH> pie latte; he did and was underwhelmed.

Starbuck's is definitely not my thing. The lifestyle, the
products, nothing about it appeals to me.
 
 ML> Clammy things are often steamed in their own juices,
 ML> but the terminology is ambiguous (roasting would mean
 ML> opening them before cooking, so a dry heat).
 RH> We usually do clams in boiling water, never tried doing them in the
 RH> oven (yet).

If they're right out of the ocean, doing them that way
is all right, but in general I prefer steam cooking to
actually immersing them in water. When doing them in a
kettle, I add an inch or two, no more. For me, I use
wine of course.

Kartoffelkloesse (German Potato Dumpling)
categories: German, starch, side
Serves: 6


3 lg Russet potatoes, boiled with skin until soft 
1 1/2 ts salt 
1/8 ts nutmeg 
2/3 c all-purpose flour
1/3 c cornstarch
1 lg egg 
2 sl sourdough bread 
1 Tb butter 
1 Tb veggie oil

In a large skillet, melt butter on medium-high.

Trim crusts off bread and throw them to the birds, you
won't need them. Cut bread into 1/2" cubes; place in
skillet. Cook until golden brown. Transfer to paper
towel and pat dry.

Cook scrubbed, unpeeled potatoes in large pot of
boiling salted water until tender, about 45 min.
Drain, cool slightly, and peel. Cut potatoes into
large pieces. Refrigerate until cold, about 30 min.

Mash potatoes or run through ricer into large bowl. 
Mix in salt and nutmeg. Add 1/2 c flour and cornstarch.
Using your hands, knead mixture in bowl until smooth.  
You may need to add a dash more flour if dough is
sticky. Whisk in egg. Form dough into balls, using
1/2 c mixture for each.

Insert buttery bread cube into the center of each
dumpling. Roll dumpling between palms to enclose
bread cube completely and form smooth balls.

Fill large pot half full of salted water and bring
to simmer. Once simmering, add 4-5 dumplings into pot
and cook until the dumplings rise to the surface,
about 10-15 min.

Using slotted spoon, transfer dumplings to large bowl. 
Keep covered with a damp, clean kitchen towel as you
cook the rest.

Once done with your batch, you're ready to enjoy your
dumplings with sauerbraten or whatever else your heart
and your palate desire.

thomhackett.com

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