Text 37260, 110 rader
Skriven 2013-05-26 07:36:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av JIM WELLER
Ärende: Deep fried goodness
===========================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Keep in mind that there are wide gulfs between "fats food" and
 DD> "quick-serve"

 JW> Those terms mean exactly the same thing to me. Is there a difference?

I probably should have said fats food (which seems to have Goebbels-ed its way
into being "quick-serve"), fast-casual and casual dining. Fast casual promises
a somewhat higher quality of food and atmosphere than fats food/quick service.
Average prices charged are higher than quick service prices and non-disposable
plates and cutlery are sometimes offered. It more-or-less fills the space
between fats food and casual dining.
 
 DD> and "casual dining" restaurants.

 JW> Agreed on that point though.

 DD> (Denny's, too)

 JW> I ate at one once. That was sufficient for one lifetime. I don't
 JW> understand how they survive.

Denny's has slid a loooooooooong way from their halcyon (the rich; wealthy;
prosperous meaning) days. They used to were a decent, reliable place. Clean
with decently prepared tasty food, good service and a pretty fair value for
money. The local examples are none of those things. And any Denny's I have
tried over the last ten or so years have been below, or at best, on par with my
locals. I dunno how they stay in business.
 
 JW> Another industry that truly disgusts me are the payday loan

 DD> Toss in the Title Loan places with those others.

 JW> I had to look that up as that is not common practise here.

 DD> I dunno exactly how
 DD> they get around the laws on usury - there must be loopholes

 JW> Canada's laws limit interest rates (including any "service" fees)
 JW> to 60% per year with some thought being given to knocking that down
 JW> to 36%. I discovered that your usury laws vary from state to state
 JW> ... Many are 36% but some places have no limits whaysoever.

 JW> I believe that if a lender can't show a reasonable profit at 24%
 JW> after writeoffs, then they should not be lending to that class of
 JW> borrower at all as they are totally unqualified.

 DD> Title: Classic Quebec Poutine
 DD> 2 ts Fresh-ground green pepper
 DD> 2 tb Balsamic vinegar

 JW> Those are non-standard but certainly interesting ingredients.
 
You did note the line at the bottom that said it was a Dirty Dave recipe
*based* on the real deal, didn't you? The green peppercorns were what was
loaded in the grinder at the time. And I had the balsamic ready to hand, so
.........

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Poutines Rapees
 Categories: Five, Potatoes, Pork, Desserts
      Yield: 6 Servings
 
    1/2 lb Salt pork, fatty
      4    Potatoes; cooked & mashed
     10    Potatoes; finely grated
           Salt & Pepper
           Molasses; if served as a
           - dessert

  "For many Acadians living in southeastern New Brunswick,
  Poutine Rapee, potato dumpling dish with a mixture of
  seasoned pork in the centre, is considered a national
  dish. In other parts of Acadia, these delicacies are
  prepared without the meat and fish is sometimes added to
  fricot. Although the greyish colour and gluey texture of
  the poultines makes them appear somewhat unappetizing,
  their taste more than compensates for their unattractive
  appearance."
  
  Soak the pork overnight in cold water to remove the salt,
  and cut into cubes. Extract the water from the grated
  potatoes by putting them in a cotton bag and squeezing
  vigourously. Mix the mashed potatoes with grated potatoes.
  Season with salt and pepper. Roll the potato mixture into
  balls resembling small snowballs.
  
  Make a hole in the centre of the potato ball and add 1
  Tbsp of the salt pork. Close the hole and roll the
  poultines in flour. Gently drop the poultines 2 or 3 at a
  time, into a large pot of boiling salted water, ensuring
  that the water is kept at a rolling boil.
  
  Simmer the poultines for 2-3 hours. Eat the poultines hot
  with butter, salt and pepper, or as a dessert with sugar
  and molasses.
  
  Makes: 6 Poultines
  
  SOURCE: "A Taste of Acadie" by Marielle Cormier-Boudrau
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "And silence that speaks much louder than words of promises broken"
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