Text 5424, 74 rader
Skriven 2013-10-05 09:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: trip lunches 264
========================
 NB> This time there was the goat
 NB> curry... much spicier than the beef curry had been.

Well, thank goodness for that. I did manage to spice things
up nicely with the additives offered, but the beef curry
seemed beyond redemption.

 And I got to the
 NB> pan before it had been picked over too badly, so I found pieces that
 NB> were mostly Not bone...

Authenticity dictates mostly bone, though. And Dale's suggestion
that the bone adds to the flavor is an important part of the
equation. I admit that separating meat from bone and cooking them
together, subsequently fishing out the bones might make sense, but
that would increase labor costs and/or cause annoyance to the
kitchen staff.

 NB> never seen before, one was fresh cut green beans in a light yellow
 NB> sauce, surprisingly rather spicy

I've had that and sort of liked it.

 ...  There was one I didn't try, but
 NB> Richard did (and said I should have), that looked like spaghetti
 NB> noodles in a tomato-y sauce..

I've had that and sort of didn't like it. I recall reading that
this is an attempt to duplicate a Chinese noodle dish, but what
that dish might be I have no clue.

 NB> I don't know of any reason to go to Riga, off-hand

The Latvian National Opera was kind of cool. Oh, THAT Riga ...

Sausage Potato Salad
cat: Latvian, main
servings: 4 to 6

4 lg potatoes
3 lg eggs  
1 lg kielbasa (to yield at least 1 c)
250 ml peas (frozen or fresh)
h - Salad dressing
250 ml sour cream
60 ml mayonnaise (optional)
s, p
mustard or horseradish to taste

Note: mayonnaise is a typically used in the Russian variant
of this recipe; Latvians use only sour cream.

Also, please make sure you use EITHER horseradish OR mustard;
definitely not both!

Boil potatoes until fairly soft (but not until they are
falling apart). Hard boil eggs. Boil peas until cooked, but
not mushy. Remove skins from potatoes, and shells from eggs.
Dice into fairly large chunks about 1 - 1.5 cm in diameter.
Dice sausage into slightly smaller pieces; it should make
approximately 250 ml when diced. Put all ingredients into a
large bowl.

Make salad dressing. Start with smaller amounts, and keep
adding sour cream, horseradish (or mustard), salt, etc.
until it tastes good to you.

Add salad dressing to diced ingredients. Stir well. Cover.
Refrigerate for several hours, if possible.

Source: latvianstuff.com, attributed to Linda Balina
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