Text 23755, 75 rader
Skriven 2007-12-04 12:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: family 511
==================
  Roslind, who must ask
 JW> frequently whether three of a kind is better than two pairs or
 JW> whether straights and flushes beat full houses has an uncanny ability
 JW> filling four card flushes and

Best to stay on her good side!

 does well at poker without really
 JW> understanding odds. I can't explain it.

Which is why I prefer to call it luck. Not that one can
do anything to court it or change it, but I've seen
enough low-probability occurrences to suspect that some
people do better than others. I think it was Ely Culbertson
(or someone of that general vintage and level of notoriety)
who, down to his last franc, kept playing the same number
on the roulette wheel and came away with a small fortune,
with which he got himself out of the gutter and started on
his international career.

The Palm's famous French-fried Onion Rings
cat: side
serves: 4

3 jumbo Spanish onions
1 c all-purpose flour
vegetable shortening or oil (enough to fill
- at least 3" of your frying pot)
salt to taste

NOTE: If you've ever deep-fried foods, you know that it's simple
but tricky at the same time; it's important to keep the oil at as
constant a temperature as possible. This means that unless you
have a powerful, commercial-style fryer, which is unlikely, you
need to fry the onions in small batches so that the oil
temperature doesn't plunge the moment you drop in the onions --
which would make the final product greasy instead of light and
crispy.

Of course, the trouble with frying things in batches is that the
first batch gets cold, and your eaters get impatient, while
you're still sweating over the third batch, but Executive Chef
Sang Ek recommends a strategy to avoid that: about an hour or so
before you plan to eat them, fry all the onions in small batches
until they are almost (but not quite) as golden brown as you want
to serve them, let them drain ... and then when you're finally
ready to eat, refry them all at once at 375 degrees for less than
a minute, maybe only 15 seconds or so, to reheat and recrisp
them.

Preheat oil to 375 degrees (use a cooking thermometer!).

Slice onions in thin rings, not even 1/8" thick. Put a handful in
a bowl (or as many as you think your deep-fat fryer can take
without the temperature plunging) and sprinkle and quickly toss
with just enough flour to make the onions feel light and fluffy,
so they do not stick to each other. Immediately (but carefully)
drop the floured onions into the 375 degree oil, and fry until
almost (but not quite) as golden brown as you like them. It will
probably take a couple of minutes or less. Remove from oil and
drain on paper towels. Make the rest of the onions in batches
like this one.

Just before you're ready to eat, heat the oil again to 375
degrees, and fry the almost-finished onion rings a second time
until they're hot and crispy -- less than a minute, maybe way
less. Drain and immediately sprinkle with salt. Enjoy without
guilt!

from Executive Chef Sang Ek via Jack Poulter


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