Text 5504, 98 rader
Skriven 2008-04-16 07:47:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: A Stern warning
===========================
-=> MICHAEL LOO wrote to JIM WELLER <=-

 JW> I can't remember the first time I had hot wings. You're probably
 JW> right on that one. But the term "Buffalo wings" is post-Internet for
 JW> me.

 ML> I think the Sterns popularized the term if not the dish in the
 ML> late '70s or early '80s.

 JW> The Sterns are post-internet for me as well.

 ML> When I read their stuff, they were younger, less self-conscious,
 ML> and less bloated. There was a genre of funky restaurant seeking
 ML> food research and writing, and they were among the best of the
 ML> lot. Now, I see them as victims of their success; they are the
 ML> 700-lb gorilla in the business, and once they discover something,
 ML> it's changed forever. It would be better if they were to present
 ML> their research anonymously or under a false name; more sociologically
 ML> prudent (less tampering with the research subjects); going to a
 ML> place under disguise is not enough.

When I first encountered the Sterns it was in the pages of Gourmet magazine.
And their articles were so uniformly gushingly full of praise for the places
they had visited I began to think that they never met a roadhouse they didn't
like. Then one day, it dawned on me - they make a big chunk of their living
from these articles, and like all writers they are basically whores - they
write what Ruth (Gourmet's editor - Reichel) will buy. And she's not in the
business of telling people where NOT to eat.  Bv)=

They also have a web forum called Roadfood - in which I participate from time
to time ... and in which both Sterns are active. 

http://www.roadfood.com/

Of course, it's a money maker for them ... and more power to them.

They have been trying to schedule a trip to Spring-A-Leak to take a grand tour
of horseshoe sandwiches. The original plan was to be here in February - but
both came down with some dread mahogus. Unless they schedule their tour during
the time I am off on a picnic with my buds - I will be their tour guide. I have
warned them to be prepared to spend more than a couple days on this as
horseshoe sammiches are very ... errrrrmmmm ... filling.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Revani (Semolina-Almond Sponge Cake With Syrup)
 Categories: Greek, Desserts, Cakes
      Yield: 20 servings
 
  2 1/2 c  Granulated sugar
      3 c  Cold water
      1 sm Cinnamon stick
      3    Whole cloves
      1    Orange (peel only)
    1/2 lb Sweet butter
      6    Eggs; room temperature
      1 c  All-purpose flour
      1 c  Fine semolina
      3 ts Baking powder
      1 c  Finely chopped almonds *
      1 ts Vanilla extract
      2 tb Brandy
 
  *Note: Use blanched, peeled almonds.
  
  Combine 1-1/2 cups of the sugar with the cold water in a saucepan and
  cook until dissolved, then add the cinnamon stick, cloves, and orange
  peel and simmer for 15 minutes.  Remove the flavorings.  Cool.
  
  Using an electric mixer, beat the butter in a large bowl until fluffy.
  Gradually add the remaining sugar, beating on medium speed, then add
  the eggs, one at a time, beating thoroughly after each addition,
  without rushing.  Meanwhile, sift the flour, semolina, baking powder,
  and almonds together.  Very gradually add to the batter, beating on
  medium speed, then pour in the vanilla and brandy and give the batter
  a last whirl on high speed for a few seconds.  Pour immediately into
  a buttered 9 x 12 x 3-inch cake pan and bake on the center rack of a
  moderate oven (350 F) for 30 to 35 minutes, or until the cake springs
  back when touched by a finger. Remove from the oven and set the pan
  on a cake rack.  Using a sharp knife, score the cake into diamond
  shapes.  Spoon the cooled syrup over the entire cake and cool.
  
  Note: Each piece may be attractively garnished with a candied or
  marachino cherry slice in the center and almond slivers angled on each
  side.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles
  Avenel Books, New York.
  
  Typed for you by Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM

... "All I said was, `That piece of halibut was good enough for Jehovah!'
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