Text 31365, 87 rader
Skriven 2009-11-24 21:25:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: TGIF
============
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Had deep-fried green beans [..] Surprisingly good.
 ML> They're parcooked and then rolled in a rather salty
 ML> panko-and-onion breading and fried crisp.

Sounds good. I think I will try to reproduce that here.

 ML> Mozzarella sticks...
 ML> rather bland and rubbery, as mozz tends to be.

I could never understand their appeal.

 ML> onion rings and sweet potato fries.

That's a lot of fried stuff at one sitting. Too much for me.
 
 ML> sweets ended up going home in a box.

Ha. Even too much for you!

 ML> Dragonfire chicken...
 ML> which is a chicken boob soaked in "kung pao" sauce

Another great concept. I'll try that too. 

 ML> Verdict on the food: not bad at all, considering. It's portion-
 ML> controlled, previously frozen, and all that, but compared to other
 ML> chain places pretty respectable.

I've never been to one but I guess now I won't go out of my way to
avoid them. On my annual trip to Edmonton the only chain that ever
got my business twice was Red Lobster and they will get passed over
if I'm feeling flush and decide to splurge at the Billingsgate Fish
Market and Lighthouse Restaurant.

 ML> of course the bev manager was sitting with us (not that he
 ML> could do anything about the food).

He may have had a positive influence on the kitchen just by being
there.


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

     Title: Turkish Pepper Paste - Biber Salcasi
Categories: Turkish, Condiments
  Servings: 8

  1 1/8 lb red peppers; hot
      1 sm chili pepper
      1 ds sugar
      2 TB olive oil
    salt; to taste
      2 c  water

Blend peppers, sugar, salt with 2-3 cups water in food processor,
then place in cooking pot over medium fire and cook to obtain thick
consistency. Stir in the oil and chill overnight before using.

ChupaNote: if you like a milder paste, use red sweet bell pepper or
banana peppers, add 2 tablespoons rice vinegar, 1 tablespoon honey,
1/2 teaspoon red pepper flakes, to the chili pepper, olive oil and
salt in the food processor. Add water, a few tablespoons at a time,
until you reach a consistency you like.

Cuisine: "Turkish"
Source: "Egyptian Cooking and Other Middle Eastern Recipes by Samia
Abdennour
From: Terry Pogue To: Foodwine

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





Cheers

YK Jim


... Don't eat at any restaurant of which there is more than just one.

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