Text 15188, 108 rader
Skriven 2007-05-10 00:26:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: Predictions 479
===========================
 -=> On 05-08-07  15:33,  Michael Loo <=-
 -=> spoke to Dale Shipp about Predictions 479 <=-

 DS> http://www.nealjconway.com/essays/whyweliketobe/peterpaninn.html
 DS> http://benzplace.com/kapok/kapok.html
 
 DS> Could either of those have been your Dad's type of place?

 ML> I don't think so; the websites show places where atmosphere
 ML> was more important than the food (but this may be because of
 ML> the archivists' own preferences), and though he likes pomp
 ML> and circumstance a bit more than I do, he really still does
 ML> give appropriate weight to the quality of the food.

  As I recall, both places had very elaborate grounds -- full of
  interesting gardens and statues.   You checked in, and wandered around
  while waiting for your table.   I sort of recall that it was a limited
  menu served family style, but not sure.   To the best of my knowledge
  neither place is still open for business.
 
 DS> How about King's Contrivance in Columbia -- it has been a landmark
 DS> restaurant for decades.  Maybe he would enjoy it?

 ML> Perhaps he would - it's more his type of place (though it's
 ML> far away, and he has a deep distrust for far away these days,
 ML> which is kind of odd, as he used to like to travel as much
 ML> as I do - I guess it may be a bathroom issue).
 
   Another Columbia suggestion you might have heard of would be Cafe de
   Paris, which is almost next door to Howard High School, just to the
   south of Route 100.   It's not the type of place we would go to, but
   sounds more like your kind of place.  I've read some reviews that
   give it very high marks.

   http://www.cafedepariscolumbia.com/index.html

 DS> A place you might think of trying is a Cuban restaurant in
 DS> Burtonsville. http://www.cubadeayerrestaurant.com/index.html
 ML> and, atypical for a Chinese, he hates rice.
 DS> Then he really would not like it -- the rice is probably half of
 DS> the plate.  The plaintains perhaps a quarter and the meat a quarter.

 ML> I'd prefer a better ratio myself. Is it that funny Caribbean
 ML> rice that is firmish in texture but quite slippery going down?
 ML> Sometimes I find that stuff amusing. I know you said two kinds
 ML> of rice, but often one of the kinds is this style (two other
 ML> possibilities are the yellow sofrito rice or a red rice that
 ML> is sort of "Spanish").

   Which direction is better?   I suspect you mean more meat!   As to
   the rice itself, Gail's rice was ordinary white rice.   It had a side
   dish of black beans to serve over.  She would have preferred twice as
   many beans and half as much rice.  The other choice for rice was
   called moros y cristianos, which was basically a fried rice from the
   same rice with beans in it.  Pretty dry.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Gobi Pakoras (Cauliflower Fritters)
 Categories: Appetizer, Indian, Vegetable
      Yield: 1 Recipe
 
MMMMM---------------------------BATTER--------------------------------
      1 c  Besan (chick pea flour)
    1/2 c  Rice flour
    1/2 ts Baking powder
      1 pn Cumin seeds
      1 pn Paprika
      1 pn Turmeric
      1 pn Sugar
    1/2 ts Red chile flakes
    1/2 ts Salt
      1 c  Water
      1 tb Vegetable oil

MMMMM--------------------------FRITTER-------------------------------
      1 lg Cauliflower head
           Oil for deep-fat frying
 
  BATTER: Combine besan, rice flour, baking powder, cumin seeds,
  paprika, turmeric, sugar, chili & salt.  Add enough water to make a
  smooth paste. Add 1 tb oil & beat for 2 minutes.
  
  FRITTERS: Trim cauliflower & divide into florets.  Rinse in fresh,
  cold water.  Cook in boiling salted water for 5 minutes.  Drain &
  cool.
  
  Heat vegetable oil.  Using tongs, dip one floret at a time into the
  batter & then into the hot oil.  Fry in batches of 4 or 5 until
  golden brown, about 5 or 6 minutes.  As they brown, drain on paper
  towels.
  
  VARIATION: Cut unpeeled eggplant into thin slices in place of the
  cauliflower.
  
  Pranati Sen Gupta, "The Art of Indian Cuisine"
  From: Mark Satterly                   Date: 05-16-96
  Cooking
 
MMMMM



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