Text 4456, 87 rader
Skriven 2013-09-09 08:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: not kidding 131
=======================
 ML> better known for amusing activities such as running prisons
 ML> and feeding horsemeat to the inmates.
 JW> That name sounded vaguely familiar so I went Googling. They are the
 JW> jerks who bought out Marriott Services. They've been kicked out of
 JW> Yellowknife.

I really wasn't kidding about either the prisons or the horsemeat.
Anyhow, Marriott Services wasn't a great prize to begin with.

 They once had catering and housekeeping contracts at
 JW> the hospital and one of the remote diamond mines but these were
 JW> cancelled after one year because of the abysmal food quality and
 JW> their lousy labour practises (union busting and discriminatory
 JW> treatment of Natives).

The competitive bidding system has always been a failure from
the standpoint of the end user and usually is from the standpoint
of the contracting user. The only winner is the company whose
management is clever enough to cut the most corners on product
and truth-telling.

 JW> ... Then they made the fateful corporate decision to suck.

It seems one has to make a fateful decision to refrain from
sucking, and few corporations do so.

Curried Meatballs with Eggplant
cat: fake Asian, time travel, 
servings: 4

1 1/4 cups basmati rice
2 Tb finely minced ginger
1 ts brown mustard seeds
1 ts cumin seeds
1 ts coriander seeds
1 ts crushed chile flakes or to taste
4 Tb ghee or vegetable oil
1 md onion, finely chopped
1 md eggplant (1 lb)
- quartered lengthwise, sliced 1/2"
1 lb ground lamb or beef
1 lg egg, lightly beaten
2 Tb minced fresh mint
Salt
1 poblano chile, seeded and slivered
2 ts garam masala
2 md tomatoes, chopped

Rinse the rice twice, drain, then place in a saucepan and mix
in half the ginger. Add 2 c water, bring to a boil, reduce
heat to very low, cover and cook 15 min. Set aside, covered.
Heat a large pan and add mustard seeds, cumin seeds, and
coriander seeds. Cook on med-high until seeds start to dance
and smell fragrant. Turn off heat. Remove to a mortar. Add
chile flakes and pulverize.

Add 1 Tb of the ghee or oil to the pan. Add onion and saute
on low until very lightly browned. Remove. Add remaining ghee
or oil and saute eggplant on md until lightly browned. Remove.

Mix ground meat with half the onions, half the ground spices,
6 Tb rice, the egg, half the mint, and salt to taste. Form
into 1" meatballs. Saute meatballs in pan on medium until
lightly browned. Don't worry if a few of them break up.
Remove. Add poblano, remaining ground spice mixture, garam
masala, and remaining ginger to pan. Cook on medium until
poblano wilts.

Add tomatoes, simmer on low 5 min, scrape bottom of pan,
add 1 c water, then return eggplant, remaining onion, and
meatballs to pan. Cover and simmer 15 min. Taste for
seasoning, adding more salt and chile if needed. Reheat
rice on low. Dust curry with remaining mint and serve
with rice.

M's note: too much mint. The only reason for putting mint
in the meatballs would be to prevent anyone eating too
many of them.

Florence Fabricant, New York Times

Originally published with A Spicy Meatball for a Spicy Bottle
September 11, 2013 (that's what it says)

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