Text 28748, 94 rader
Skriven 2015-07-02 11:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: prepared foods 917
==========================
 ML> You and I are not the sort of people that fast-food chains
 ML> pin their hopes and business plans on.
 DD> Or even the "quick serve" (the current term for non-McD's type, sit
 DD> down  joints) places like Lum's, Perkins, Steak & Shake

 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.
 DD> Ollieburgers are pretty good .... but not *THAT* good. Still, if
 DD> you're in  reasonable range and feeling peckish ..........
 
Heck, that's sort of typical of the effort I go to
for most decent meals (other than those that I cook,
but I won't cook in that kitchen (or even eat there)
unless the kid cleans up. I nuked some restaurant
leftovers the other day, and the Jonathan came out
expecting to eat with me, and I looked at the table,
littered as it was with old food-encrusted plates,
dirty tableware, and assorted junk, and I told him
no way would I ever eat there with or without him
unless he cleaned up his mess. He took a powder and
went back into his room for a nap that lasted until
dinnertime. It would have taken him 15 minutes to
clean off the mess - I bet it won't be done when I
get back in 3 weeks.

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

Considering that the surface reaction of stir-fry is
reasonably similar to that of deep-fry, there are
many good things that can be done in an abundance of
hot fat.

 ML> Goose fat potatoes
 DD> I am more likely to have schmaltz at hand.

There's all kinds of schmaltz, and goose is merely the most
eminent of them, more from reputation than taste. Chicken fat
is perfectly fine and easy to come by. So are the other kinds
of animal fat. Even lard (Schmaltz capitalized is the German
word for cooking fat as well as the Yiddish).

==
 DD> Yes they do have a wholesale arm - which has supplied local,
 DD> discerning,  restaurants with meat (except chicken) for decades

My speculation was that that big pack of gyro meat was an
offshoot somehow of the wholesale operation.

 DD> Title: Spicy BBQ Style Gyros
 DD> 1 lg Pork loin chop; fat on

Interesting.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Daetscher
 Categories: German
      Yield: 1 servings

     15 g  Yeast                               5 tb Dairy sour cream
    500 g  Flour                                    Salt to taste
    125 g  Butter- or lard-schmaltz                 Caraway seeds to taste
    200 g  Potatoes, boiled, skinned                Milk (a little)
     50 g  Butter

  Crumble the yeast and mix with the luke warm milk and a little flour to
  form a preliminary dough. Let it rest for 30 minutes. In the meantime,
  grind the potatoes. Combine with the preliminary dough, the schmaltz and
  the rest of the flour. Roll out this dough to thin, plate sized rounds.
  Place on a greased baking sheet, spread butter and sour cream on top,
  sprinkle with salt and caraway seeds. Bake at 225 degrees Celsius until
  golden brown. Serve at once. Is usually accompanied by a good Franconian
  wine or dark beer.

  From: Kulinarische Streifzuege durch Franken, sigloch edition, 1980,
        ISBN 3 8003 0147 4; translated for you by Volkhart Baumgaertner

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