Text 14434, 81 rader
Skriven 2007-04-21 23:26:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Bryant
Ärende: Re: Restaurant Review
=============================
 -=> On 04-21-07  11:14,  Carol Bryant <=-
 -=> spoke to Dale Shipp about Restaurant Review <=-

 CB> I've been to Cantler's.  A few departments at work went there for an
 CB> outing once a few years ago.  It really is off the beaten path.  I
 CB> don't even remember what I ate, I probably picked a few crabs (they
 CB> were just mounded on the table) but I ordered something else.  The
 CB> thing I remember most was that it was unbearably hot that day, and the
 CB> tables they had reserved for our large group were out on the covered
 CB> deck so we were not in the air conditioning. And that night, a few
 CB> folks got pretty sick (one even swore off crabs).  Don't know whether
 CB> it was the heat or the food, and it could happen anywhere, of course.  

   Thanks for the input.   Given the distance, their admission of
   parking problems, the fact that they will not take reservations
   in the summer, and then your comments -- I think that we'll just
   toss them off the list.

 CB> Let us know what you think of it..

   What you said is enough.  Thanks.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Potato Chaps (Aloo Tiki)
 Categories: Appetizer, Vegetable, Indian
      Yield: 8 rissoles
 
      4 oz Channa dhal
           Salt
      1 lb Potatoes; peeled
           Oil; for frying
           Breadcrumbs; HOME MADE

MMMMM---------------------------SPICES--------------------------------
    1/2 ts Ground coriander
    1/2 ts Ground cummin
    1/2 ts Ground chillies (cayenne)

MMMMM---------------------OPTIONAL ADDITIONS--------------------------
      6 oz Cooked peas; fresh or frozen
      2    Fresh green chillies
           -finely chopped
 
  Soak the channa dhal overnight in enough water to cover. Boil in
  twice its volume of water until soft, then strain and mask. add the
  spices and salt to taste.
  
  Cook (abt 20 mins) and mash the potatoes in the normal way. Divide the
  potato into 8 equal sized lumps, then shape each lump into a "cup"
  shape about 2 to 2 1/2 inches in diameter and about 1 1/2 inches high
  ~ maybe a bit less. Fill each cup with about 1/8th of the dhall
  mixture, and enclose in the potato by squeezing in at the top, before
  flattening to a conventional rissole shape.
  
  Coat the chaps in breadcrumbs, by rolling them about gently. Press the
  crumbs in lightly, so they do not come off when fried. Heat the fat
  in a pan to moderatly hot, and add the chaps. Fry one side till
  brown, then turn over and fry the other side. Make sure that you have
  enough oil to come half way up the chaps - or use a deep fat fryer.
  Drain a couple of minutes on kitchen paper. Serve immediately.
  
  Variations.
  You can add either of the optional ingredients to the potatoes before
  shaping to give the chaps a little more interest.
  
  Recipe Indian Restaurant Cookery - Pat Chapman ISBN 0 86188 378 0
  
  From: Ian Hoare                       Date: 05-06
  International Cooking Ä
 
MMMMM

 

... Shipwrecked on Hesperus in Columbia, Maryland. 23:30:27, 21 Apr 2007
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