Text 28684, 124 rader
Skriven 2015-06-30 21:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: grease 909
==================
 DD> Oddly, although the local Lum's was a hang-out for me I seldom (read
 DD> never)  had one of their hot dogs.

You and I are not the sort of people that fast-food chains
pin their hopes and business plans on.

 DD> you could score 6 Coneys to go  for a single simoleon. Ollie's Trolley
 DD> -- izzat Washington state or steal  mill? You may have been walking in
 DD> either place. 

DC. True, I could have been in that other Washington,
but I haven't seen Hap and Anne in a while - last time I
was scheduled in, I had something like pneumonia, and we
were afraid I might infect Anne with something.

My lack of experience with Ollie's Trolley owes to my
lack of ertia rather than anything else: on a typical
weekday it takes (according to wmata.com) a mere 96
minutes and two buses and $1.75 and a third of a mile's
walk to experience the Ollieburger.

 ML> What's Swiss Chalet about it? When I imagine a snug little
 ML> chalet on a mountainside, I don't imagine chickens pecking
 ML> around around it.
 DD> Probably trying to invoke the mental image of Wienerwald chicken
 DD> without  paying royalties.

Maybe. The Wiener Wald isn't particularly close to Switzerland,
but that never stopped Joe Adman and his overactive imagination.

 JW> New York Fries (found in shopping mall food courts)
 ML> No doubt poisoning the potatoes with cheese curds.
 DD> Why would you assume such a thing? New York is not Quebec.

Willing to bet. It's an intuition. Sort of like there's
no New York in New York Fries and probably nothing Swiss
about Swiss Chalet chicken. There's no particular "why"
about it.

 ML> Yes. I tried it on someone's poutine once. My assessment,
 ML> while not altogether favorable, was less disparaging than
 ML> some that I heard, for example "calling that stuff Michigan
 ML> sauce may have harmed relations between the two countries
 ML> irreparably."
 DD> I might have said that. The example that Georgia got on her poutine
 DD> was  nothing like anything I ever saw, tasted or smelled in Michigan. I
 DD> experienced  some Pennsylvania chilli in Michigan once -- tomato soup
 DD> with sugar, a bit of  diced onion, some bell pepper, NO cumin,
 DD> undetectable garlic, and NO heat. And  kidney beenz. FEH!!!

Yes, I recall you said something quite like that.

 JW> ... In New Jersey, they cook hotdogs in deep fryers. Nuff said.
 ML> Is that a good thing or a bad thing?
 DD> I've always found that a good thing.

I'm in general in favor of deep fryers if they're populated
with decent ingredients in decent oil. I don't see the big
fuss about the reports that when asked to make a steak well
done, cooks will take the meat for a swim in hot fat instead
of broiling it.

Goose fat potatoes
categories: starch, indulgent
Servings: 4

h - For the goose fat
8 c rendered goose fat
6 thyme stems
2 rosemary stems
- strip and reserve herb leaves for another use
6 garlic cloves, cracked
1 ts kosher salt
5 ts ground black pepper
h - For the potatoes
4 c peeled, medium-diced potatoes
- (about 2 lg potatoes)
8 c goose fat
4 sprigs thyme
2 sprigs rosemary
2 bay leaves
1 Tb kosher salt
h - for presentation
5 cloves garlic
1/2 c parsley
coarse salt

For the goose fat. Combine all ingredients in a saucepan.
Heat gently to infuse the fat with herbs and seasonings.
Strain the fat to eliminate the remaining herbs. Set
aside until ready to use.

Tie the herbs together with twine. In saucepot, combine
the seasoned goose fat, herbs and salt. Bring to a boil
and simmer over medium heat. Cook the potatoes in the fat
for about 10 min, until they are soft but hold their
shape. Use a strainer to remove the potatoes and place
them in a mixing bowl.

Preheat oven to 375 F. Season the cooked potatoes with
the chopped fresh herbs and gently stir in 1/3 c of the
goose fat. (Do this gently as some of the potatoes will
break apart and some will hold shape.) Season the potato
mixture with salt and pepper to taste. Pack the potato
mixture into well-oiled 4-oz aluminum souffle tins. Place
tins in oven and bake for 10 min. Potatoes should be
light golden brown. Cool to room temperature (about 45
min). Refrigerate for 45 min or overnight, to set.

Remove each potato from the mold with a quick shake.
Either place the potatoes in a fryer filled with seasoned
goose fat and fry until golden brown or place in a 375F
oven and bake until hot. Drizzle a little of the fat over
at the beginning and midpoint in the baking process.

Thinly slice garlic. Coarsely chop parsley. Place the
sliced garlic on top of each potato, sprinkle the potato
with the coarse salt and top with the chopped parsley.

John Schenk and Michael Vignola, Strip House, NYC

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)