Text 28491, 187 rader
Skriven 2015-06-24 07:12:10 av Dave Drum (1:18/200)
     Kommentar till en text av JIM WELLER
Ärende: Re: McDonalds etc.
==========================
-=> JIM WELLER wrote to DAVE DRUM <=-

 JW>   Subj: Iconic Restaurant

 DD> 1. Sambo's

 JW> Deserved to die based on its name alone.

 DD> Beg to differ -- Sambo's /Sam/Bohnett/ the name was taken
 DD> from portions of the names of its founders

 JW> So they claim. But use Google Images to scope out their old mascots
 JW> and logos though. You'll change your mind.

I've seen the images - IIRC a little Asian-subcontinent figure in a turban and 
diaper interacting with tigers and elephants. Implications of insensitivity to 
black stereotypes aside - tigers are not found in Africa outside of zoos. 
Elephants, of course, are found in both Asia and Africa. And I mislike 
intensely the "well meaning" efforts of the clueless "politically correct" and 
their knee jerk reactions to their mis-perceptions. So, I'll probably not 
change my mind on that any more than I will support the calls for renaming the 
Washington Redskins NFL team or the trashing of the University of Illinois' 
mascot, Chief Illiniwek.

 JW>   Subj: carp

 DD> animal food

 JW> Turn them into pellets for feeding trout and salmon!

 DD> That would come under "animal food" wouldn't it?

 JW> Yep. I was highlighting those two fish in particular because they
 JW> are delicious and popular but carnivorous and so get bad press because
 JW> fish farms are using pellets made either from edible fish and/or the
 JW> foodstock of edible fish from cod to tuna. So switching to invasive
 JW> fresh water carp that nobody wants takes some pressure off the
 JW> vulnerable pelagic ocean fish and their food chains.

Trout, IMNSHO, is *much* more tasty than salmon. Although salmon is sometimes, 
in some presentations, edible. And Dogfish (bowfin) is a nice alternative to 
catfish.
 
 JW>   Subj: McDonalds

 DS> "spicy chicken sandwich" / DON'T bother.

 JW> KFC make a variety of pretty good ones.

 DD> Is that the McChicken from the dollar menu?

 JW> A dollar? You're kidding. I can't imagine the quality of something
 JW> that cheap. American prices may be less than Canadian but here's
 JW> what KFC charges, on average, nationally ...

I don't do much business with Kentucky Fried Colonel - especially with 
alternatives such as Popeyes available to me.

McDuck's (and Hardee's) both offer similar sarnies at that price point. IMO, 
Hardee's has the tastier product. And as the old joke said - parts is parts. 
Heck, Burger King is offering a 10 pc chicken "nuggets" w/large fries for U$3.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cajun Fried (Dogfish/Bowfin) Choupique Cakes 
 Categories: Seafood, Breads, Vegetables, Potatoes
      Yield: 10 servings

      3 lb Dogfish filets
      3 lb Baked Russet potatoes;
           - crumbled
      2 lg Eggs; beaten
      2 tb Onion powder
      1 c  Chopped green onions
    1/4 c  Chopped parsley
      2    Lemons
           Old Bay Original seasoning
           - (for poaching)
      2 c  Seasoned Italian bread
           - crumbs
           Water (for poaching)
           Peanut or regular oil 

MMMMM---------------------CAJUN SEASONING---------------------------
      2 ts Red or cayenne pepper; fine
           - ground
      1 ts Salt
    1/2 ts Garlic powder
    1/4 ts Onion powder

  Stir together well in a small bowl or container.

  Lightly sprinkle both sides of the filets with Old Bay
  Original seasoning.
    
  In a medium pan, add the seasoned filets and enough water
  to barely cover the fish on medium heat, bring the water
  to a slow simmer, then lower the heat (do not boil) cover
  and poach the filets until flaky, (about 10 minutes). 

  Remove with a slotted spatula set the poached filets aside
  a few minutes to drain and cool before breaking apart
    
  In a separate bowl whisk together the eggs, chopped green
  onions, parsley, onion powder and Cajun seasoning.

  To this mixture add the crumbled baked potatoes and fish.
    
  Mix everything together thoroughly and form fish patties
  (about 4" in diameter)
    
  Coat the patties with Italian bread crumbs.
    
  Add about 2" of peanut oil in a cast-iron skillet (or
  other heavy skillet) fry at 365øF/185øC for about 4
  minutes on each side (until golden brown)
    
  Cut lemons into several wedges to serve with the fish
  patties.

  NOTE: These fish cakes are wonderful when served with
  French fries, Peño Puppies and your favorite Cajun Tartar
  Sauce. 

  Makes 8 - 12 servings.

  Courtesy Jacques Gaspard

  Recipe from: http://www.realcajuncooking.com

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Peno Puppies
 Categories: Breads, Chilies, Dairy, Vegetables
      Yield: 10 servings

  1 1/2 c  Yellow cornmeal
      1 c  All-purpose flour
    1/4 c  Sugar
      1 ts Salt
      1 ts Garlic powder
      3 ts Baking powder
      2 lg Eggs; beaten
    1/2 c  Minced onion
    1/2 c  Minced (pickled) jalapeño
           Buttermilk; enough to make a
           - moist and thick batter

  Thoroughly mix all of the ingredients except for the
  buttermilk. Slowly add buttermilk and stir until a thick
  batter is formed.

  You will know how much buttermilk to add by testing it
  with a teaspoon. You want gravity to do most of the work
  when you are ready to release the batter into the hot
  boiling oil.

  I prefer using a heavy metal pot, such as cast iron, with
  sides tall enough to accommodate around 3" of oil.

  In a metal frying pan heat the vegetable oil to
  375øF/190øC. Drop teaspoons full of the mixture into the
  hot oil, one after the other, until evenly distributed
  about 1/2" apart (about a dozen at the time).

  The pups will rise to the top. Allow them to cook until
  golden brown. Flip them over from time to time so they can
  cook on both sides evenly.

  The rich taste of the buttermilk delicately tones down the
  bite of the jalapeño peppers without compromising the
  flavor of the peppers.

  Courtesy Jacques Gaspard

  Recipe from: http://www.realcajuncooking.com

  Uncle Dirty Dave's Archives

MMMMM

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