Text 28707, 143 rader
Skriven 2015-07-01 06:49:00 av Dave Drum (1:18/200)
     Kommentar till en text av MICHAEL LOO
Ärende: Greasy Kid Stuff
========================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> Oddly, although the local Lum's was a hang-out for me I seldom (read
 DD> never)  had one of their hot dogs.

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

Or even the "quick serve" (the current term for non-McD's type, sit down 
joints) places like Lum's, Perkins, Steak & Shake (I HATE their "fries"), etc.

 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.

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

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

Ollieburgers are pretty good .... but not *THAT* good. Still, if you're in 
reasonable range and feeling peckish ..........
 
 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.

 ML> Maybe. The Wiener Wald isn't particularly close to Switzerland,
 ML> 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.

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

Except for Joe Adman's first cousin Mike Marketroid.
 
 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!!!

 ML> 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.

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

Nothing wrong with that. If you've ordered your steak well done you've 
admitted that you know schmotz about cooking and food anyway. I have, on 
occasion, swam steak fingers in a 350oF fat bath. Not often, but I've done it.

 ML> Goose fat potatoes
 ML> categories: starch, indulgent
 ML> Servings: 4

I am more likely to have schmaltz at hand.

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

      Title: Schmaltz Roasted Potatoes w/Crunchy Sage
 Categories: Five, Potatoes, Poultry, Herbs
      Yield: 2 servings

      2 lg Russet baking potatoes
    1/2 c  Chicken schmaltz
      1 tb Olive oil
      1    Handful fresh sage
           Salt & pepper

  Preheat oven to 375øF/190øC.

  Meanwhile, peel and roughly chop potatoes into medium size
  chunks. Boil in a large pot for approximately 8 minutes
  until you can easily puncture them with a knife, but so
  that they are still solid.

  Spoon your schmaltz into a medium roasting tin. Place it
  on your stovetop or (briefly) inside your oven, until the
  fat is mostly melted. Remove from heat.

  Drain the potatoes and place them in the roasting tin.
  Stir gently to distribute the now-liquid fat, then drizzle
  in the oil. Bake for approximately 15 minutes.

  Meanwhile, gather and chop your sage, if applicable. After
  about 15 minutes of baking, remove the potatoes, add the
  sage, and gently stir again. Place back in the oven for
  5-10 minutes, or until potatoes are fully cooked and
  beginning to brown. At this point, move the roasting tin
  to the top shelf, turn your oven to broil, and monitor the
  potatoes until they are nicely browned and glistening.

  Remove from the pan using a slotted spoon (feel free to
  reserve some of the grease for dripping on the potatoes,
  though!), and be sure to fish out the little pieces of
  schmaltz-fried sage. Top with salt and pepper to taste,
  and serve immediately.

  These are also excellent as leftovers, but be aware: they
  will lose their signature crunchiness. I like to refresh
  and reuse them by frying them alongside my sizzling bacon
  in the morning! If schmaltz-roasted potatoes werenâ€Öt
  decadent enough for you, try schmaltz-roasted, bacon
  grease fried breakfast potatoes.

  I make no apologies.

  Uncle Dirty Dave's Kitchen

MMMMM

... I used to be dyslexic, but I'm KO now.
--- MultiMail/Win32
 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)