Text 6364, 114 rader
Skriven 2013-11-02 07:28:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: n y c 399
=================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> I know - we discovered that the rum chocolates at Cafe Rienzi were
 DD> both reasonably priced and a couple of them met the two drink minimum
 DD> for the entertainment (Tal Farlow).

 ML> I'd heard about that cafe, not just from you. Never went, though.

It seems to have been somewhat of a Mecca for the beatniks (fore-runners of the
hippies) and hipsters. We didn't know it then - just that I knew and admired
Tal Farlow as a picker. And it was a pretty nice place. I have been told that
Bob Dylan was hanging out there around that time and before he was known as
anything but Robert Zimmerman. If so he was just another face of about the same
age as us in the gloom.
 
 ML> I did shank's mare to Harlem from midtown on more than one
 ML> occasion. Nobody ever gave me any trouble.

 DD> I wanted to take the A train as it was the signature tune of the Duke
 DD> Ellington Orchestra and I had heard it numerous times either on record
 DD> or played by my mother.

 ML> Two times have I been scared on the NYC subway. The first time
 ML> was when the door closed on me and the driver started to chug
 ML> along - luckily the famously uncaring New York citizens pulled
 ML> and pushed me out, and I managed to get out before the thing
 ML> roared into the tunnel. The second time was riding the A train
 ML> at 4 am, but that was from upper Manhattan and to Jamaica. The
 ML> clientele were pretty creepy.

Well, you've spent waaaaaaay more time in NYC and environs than I - so you'd
have had more opportunity. The most adventurous I/we got was the D-train to
Coney Island. But, as it was early spring the amusement park was not open and
the Atlantic was gray and slate-like. But, we had Coney dogs at Nathan's and
waited for the next train back to Manhattan. Of course the BMT is not a subway
at Coney Island (peninsula, really) but more like a cleaner version of the CTA
"El".
 
 DD> In the same era as that a friend and I walked from the Loop in Chicago
 DD> to Comiskey Park for a White Sox game. Wouldn't begin to attempt that
 DD> these days .... not least because I'm old and comfort oriented. And
 DD> chicken.

 ML> Not sure I'd go to Comiskey Park at all.

Hard to do anyway these days as the old Comiskey which John and I walked to was
torn down. Not to mention that the naming rights after the rebuild in 1991 were
sold to U. S. Cellular in 2003.  
 
 ML> Oven-Roasted Wild Mushrooms With Goat Cheese and Chili Oil
 ML> cat: celebrity, starter, dairy
 ML> servings: 8

   8<----------- CUT ------------->8
 
 ML> Adapted from "Bobby Flay's From My Kitchen to Your Table"

Flay cooks OK. And has some interesting recipes. Too bad he has the personality
of a spoiled, pre-pubescent, Momma's (only) boy.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sweet Potato Chile Gratin
 Categories: Five, Chilies, Potatoes, Sides
      Yield: 4 Servings
 
      2 c  Heavy cream
      1 ts Ancho chile powder
           +=OR=+
      1    Chipotle en adobo
      3 md Sweet potatoes; peeled &
           - sliced thin
           Penzey's Brady St. Sprinkle*
           +=OR=+
           Salt & Pepper
 
  Preheat oven to 350øF/175øC.
  
  In a bowl, whisk together the chilies and the cream.
  
  Brush an 8" x 8" pan with some oil, then put a layer of
  thinly sliced sweet potatoes on the bottom. Pour over 1/4
  of the cream mixture, sprinkle with Brady Street, if you
  have it. If not, sprinkle with a bit of salt and pepper
  between layers. Add another layer of sweet potatoes,
  sprinkle with seasoning and then pour on next 1/4 cup of
  cream mixture. Continue until all sweet potatoes and cream
  mixture are used up.
  
  Place on a rimmed baking sheet so that you don't have any
  spill over in the oven.
  
  Bake at 350øF/175øC for 1 hour. Remove and let sit for
  awhile until serving time. It is done when the potatoes
  are cooked through, are soft in the center and the top of
  the gratin is browned well. All cream mixture should be
  absorbed.
  
  * Risa's notes: Original recipe called for just salt &
  pepper
  
  Serves 4
  
  Adapted from: Bold American Food by Bobby Flay
  
  From: Risa Golding; Chile-heads Mailing List
  
  Uncle Dirty Dave's Archives
 
MMMMM

... A dessert without cheese is like a beautiful woman with only one eye.
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