Text 29326, 87 rader
Skriven 2015-07-24 13:41:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: gyro, etc. 997
======================
 ML>> their native territory, they are sweeter and tastier, and
 ML>> their smell is even more fearsome. Good stuff.
 NB>> Maybe someday, I'll have the chance to taste one in its native
 NB>> environs... :) 
 ML> It's recommended, but I admit that many people have other
 ML> things to do with their money.
 NB> I might be able to actually squeeze out the money again, now... the
 NB> other question would be squeezing out the time for that sort of a
 NB> trip... :)  Another increasingly larger probability now than it used
 NB> to be, although still perhaps not quite sufficient of either time or
 NB> money...

One hopes that eventually you'll be able to scrounge up both
time and resources.

 NB>> Good point... Apparently there's enough of a target audience here
 NB>> locally that the Asian markets find it feasible enough... :)
 ML> It was a brave grocer who first stocked a durian.
 NB> Probably a grocer that was being bombarded by requests for it... :)

I was thinking it more likely that the grocer was nostalgic
for the fruit than the customers. The Thai, Indonesians,
Malaysians who left their country probably thought they were
leaving many of their native tastes behind, and they had little
hope that they would encounter the more luxurious ones again
(durians are not an everyday food, and the owners of durian
plantations have armed guards patrolling the orchards to prevent
theft).

 ML>> but oddly enough its offshoot in Kenmore Square, Aegean Fare,
 ML>> served normal gyros on a spit.
 NB>> Perhaps both are valid... one as street food and the other as
 NB>> restaurant fare...?   :)
 ML> I've seen enough vertical-spitted gyros out on the
 ML> street to discount that as the primary explanation.
 ML> More likely it's an example of the language morphing
 ML> irritatingly and in a way inimical to communication.
 NB> Or both being valid manifestations of the product... :)
 
Thing is that the word gyro = doner refers to a spinning
apparatus, which the kebabish ones are distinctly not.

 ML> I also remember that Applebee's used to have an AYCE
 ML> rib tip deal, which one could get enough food on at
 ML> a decent price, if one was careful to scrape off the
 ML> cloying sticky barbecue sauce.
 NB> The sauce was probably why I didn't even try that one...

I'm not a sauce person where barbecue is concerned. A big
deal was made about Aaron Franklin and his quite savory
product not needing sauce, as if it were the first time
brisket had ever been cooked properly. Any brisket cooked
carefully to temperature is not going to need much if any
sauce, same with ribs.

Catalina dressing
categories: tastealike, salad
yield: 1 pint

1/2 c diced onion
1/2 c ketchup
1/4 c white sugar
1/4 c agave nectar
1/2 c red wine vinegar
1/2 ts Worcestershire sauce
1 ts paprika
1 pn salt
Few grinds black pepper
1/8 ts chili powder
1/8 ts celery seed
1/4 ts Colman's dry mustard
1/4 ts garlic powder
1 c canola or grapeseed oil

Place all ingredients except the oil in a blender.
Blend until liquefied. Remove the center opening
of the top to the blender and while on low speed,
slowly add all of the oil. Taste and adjust salt
and pepper if needed.

Refrigerate for up to one week.

afamilyfeast.com

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