Text 7237, 98 rader
Skriven 2006-11-03 21:27:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MANNY ROTHSTEIN
Ärende: dive bars
=================
 -=> Quoting Manny Rothstein to Jim Weller <=-

 MR> Of course, the biker bars are
 MR> worse. Michael wasn't joking about the risk of death. But once
 MR> you get used to them, they ain't so bad.

They're OK if you at least one of the bikers from somewhere else.

The scariest bar I was ever in was in an otherwise pretty and innocent
looking small town in rural Alberta back when I worked as a surveyor on
pipeline. It was grubby and run down. There were four groups in four
corners scowling at each other. One corner was full of locals who
obviously felt invaded by strangers and looked angry. Another corner
held unemployed Indians from a nearby reservation, sullen and broke. The
third, red necks from the rigs (there was oil exploration in the
region that year) and the fourth a group of bikers passing through town.
Now my crew was a mix of long haired (it was 1973) college students
working for the summer, rural Alberta farm kids, one biker (didn't
belong to a club or wear colours, but drove a mean Harley and wore
leather) and two Indians. Two of the college students were cute blonde
girls; one was dating the boss engineer, who was Jewish, the other was
dating one of the staker/slashers (Indian). The hostile atmosphere was
so thick you could cut it with a knife even before we got there.
Everyone in the room went quiet and stared at us like we were from
another planet. I didn't see any bouncers and the bartender was old and
frail. And the town was so small it didn't have a police station either.
We took one look, felt the malevolence in the room, backed out and drove
to the next town. A week later the papers were running a story about a
near fatal knife fight at the bar between one of the red necks and one
of the Indians, apparently over a woman. I'm glad we didn't stay.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Emeril's Baked Semolina Gnocchi
Categories: Italian, Dumplings
  Servings: 8

      5 TB unsalted butter; cut into
    pieces
      1 qt whole milk
    3/4 ts salt
    1/4 ts freshly ground white pepper
    1/8 ts freshly grated nutmeg
  1 3/4 c  (00-grade) semolina flour
      3 lg eggs
    1/2 c  grated Parmesan

Preheat the oven to 425 degrees F. Grease a small baking sheet with 1
teaspoon of the butter and set aside. Butter a piece of parchment paper
the same size as the baking sheet with 1/2 teaspoon of the butter and
set aside, buttered side- up. Butter a 9-inch square baking pan with 1
teaspoon of butter and set aside.

Combine the milk, salt, pepper, and nutmeg in a medium, heavy pot. Bring
to a boil. Add 1/4 cup of the semolina, and whisk constantly until the
mixture begins to thicken. Lower the heat to medium-low. Continue to
cook, stirring constantly with a heavy, wooden spoon, adding the
remaining semolina flour 1/4 cup at a time, about 12 minutes. The
mixture should be very stiff and thick. Remove from the heat and let
rest 5 minutes.

Beat the eggs in a large bowl. Add 1/2 cup of the semolina mixture to
the eggs and whisk well to incorporate. Add the eggs to the remaining
semolina mixture and stir as hard as possible to blend. Add 1/4 cup of
the cheese and stir well to blend. Turn out the mixture onto the
prepared baking sheet and using an off-set cake spreader or rubber
spatula, spread across the bottom. Place the buttered parchment paper
directly on the batter. With an outward motion, spread the batter evenly
across the pan and smooth the top. Refrigerate until completely cooled,
20 to 25 minutes.

With a knife, cut the batter into 24 equal pieces, about 1 1/2-inches
square, dipping the knife in hot water as needed to cut cleanly. Lay the
pieces in 4 rows in the prepared 9-inch pan, shingling them to fit. Dot
the top with the remaining butter and sprinkle with the remaining 1/2
cup of cheese. Bake until the top begins to brown and the gnocchi are
puffed, about 25 minutes.

Remove from the oven and let stand for 5 minutes before serving.


  From: Terry Pogue To: Foodwine

MMMMM-------------------------------------------------



Cheers

Jim, in Yellowknife




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