Text 8325, 93 rader
Skriven 2013-12-29 07:52:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: devolution restos 665
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 ML> The food was crummy, but the picturesque quality didn't
 ML> make up for that deficiency. So I guess general principles.
 RH> If the food had gone so downhill, it was better to close the place.

Indeed so, but that isn't mostly the reason why something
shuts down. I think dollars are the standard motivator.

 RH> Regret would have been if the food had stayed good but service, etc
 RH> had deteriorated.

I guess. I wonder if it's easier to replace a kitchen staff
or a front of the house.

 ML> I hope not - it's a big place (at one time the largest
 ML> grossing and largest seating restaurant in the country),
 ML> and adding tons more traffic to the already ugly Route 1
 ML> would be unfortunate, perhaps catastrophic. That section
 RH> Hopefully not another strip mall or mini marketplace then.

This was the largest restaurant in the US at one point. The
Times reported in 1988 (a decade or two after the heyday of
the place) that "it serves nearly 2.4 million customers
annually, three times the volume of the nation's second-largest
restaurant, Tavern on the Green in Manhattan.

We're talking the potential of a real mall here, enough
to totally destroy traffic. Okay, the Hilltop seated 1300,
but those were mostly families packed into cars, and they
stayed put for an hour or more, not like the mall where
a lot of the shoppers drive in singly and are in and out
in half that time.

  Another
 RH> good restaurant would be nice but chances of it happening are probably
 RH> pretty slim.

Restaurateurs with any sense would look for something
somewhat smaller, like 5 to 10 percent the size. 

 RH> Back to the tripod for more Nepali cooking, I see. With a few tweaks,

I'm getting to the end of them.

 RH> this one has some possibilities but what is tomato achar?

Achar means relish. Basically, tomato achar is a
somewhat more Indian-spiced chunky ketchup. I'm
pretty sure it was one of the first Nepali recipes
I posted some time before going there.

Lamb Sekuwa
categories: Nepal, kebab, main
Yield: 1 batch

2 lb boneless lamb, cut into 1" cubes
- (pork can also be used)
Melted butter for basting
2 Tb chopped scallion for garnish
Bamboo skewers, pre-soaked overnight
h - Marinade
1 Tb cumin powder
1 ts turmeric
1/4 ts grated nutmeg
1/4 ts timur (Szechwan pepper)
2 Tb lemon juice
1 Tb honey
1 Tb chili paste
1 Tb garlic paste
1 Tb ginger paste
1/8 ts asafetida
2 Tb cooking oil
s, p

In a blender, process all marinating ingredients into a
smooth paste. In a large bowl, pour the marinade over
lamb cubes. Mix well, cover, and let marinate for at
least 4 hr. After marinating, drain the marinade.
Thread marinated lamb cubes into skewers.

Fire up a charcoal grill. Clean the grill surface
thoroughly. Grill the skewered lamb pieces, frequently
turning and basting with melted butter until cooked
through. Take the cooked sekuwas off the grill and
generously brush with butter before serving. Arrange
the lamb sekuwas on the bed of rice pilaf, stir-fried
vegetables, supplemented with tomato, cucumber and
red onion slices. Sprinkle chopped scallions over
the sekuwas. Complement the sekuwas with tomato achar.

http://nepalicooking.tripod.com
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