Text 12277, 116 rader
Skriven 2014-04-17 08:58:00 av Dave Drum (75520.cooking)
  Kommentar till text 12256 av MICHAEL LOO (1:123/140)
Ärende: Meat me in St. Louis
============================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> I think Pappy's and Bogart's cook a certain amount each day and when
 DD> it's gone, they're done. Sort of makes sense as good Q takes a lot of
 DD> waiting time ... unlike a rare hamburger.

 ML> Hendrick's cheated, I'm sorry to say. I don't know what its
 ML> motivations were, because the meat spent a reasonable amount
 ML> of time in the smoke and would have been reasonably tender in
 ML> any case. Perhaps people had fits if they didn't get "melt in
 ML> the mouth" tenderness, which to me is a suboptimal condition.

I miss Corky's. Their ribs were tender without being mushy. And done as Q
should be done. And their AYCE specials on Monday's and Friday's were ....
well, maybe it's a good thing that they have pulled back to the environs of
Memphis - else I would be back up over (well over) 300#.
 
 ML> We did get Hendrick's (artificially tenderized) and Sugarfire
 ML> (excellent meat but with sugar in the dry rub, which might have
 ML> been what your friend was referring to, and the sauces were in
 ML> fact bizarrely sweet). Also Hodak's, which had chicken that was
 ML> excellent in its first flush of heat but mediocre after.
 DD> I think Sheila was talking more about the sauces being uber sweet.

 ML> Both conditions obtained, and I'm sure that my blood sugar went
 ML> up alarmingly just smelling the food.

Good thing you didn't have Married Ruth along. She'd probably have had cardiac
arrest.
 
 DD> I've not been to any of the places that I recommended on the strength
 DD> of other's advice. But Popeyes chicken is hard to beat. I will be going
 DD> to my local to pick up 4 of their Tuesday specials (leg & thigh -
 DD> U$1.29) for U$5.60 out the door. I'll have the legs for dinner and make
 DD> a couple meals later in the week from the thighs. Helluva deal.

 ML> Hodak's, though good, was not so good as Popeye's, which
 ML> remains good when cold.

Yes, it most emphatically do. 
 
 ML> Had decent meat ones at Schlafly's (mashed up pot roast meat
 ML> mixed with ground beef and romano) and at the Sheraton in
 ML> Clayton (ground sausage meat and romano, actually better).
 DD> Was that the Tap Room on Locust or the Bottleworks out in Maplewood?

 ML> During the fiasco of dealing with American Airlines, I
 ML> discovered an outlet at the airport, and due diligence
 ML> yielded the information that unlike many such outposts,
 ML> this one actually has some connection with the enterprise
 ML> for which it is named, with the same (trucked in frozen)
 ML> food and the same beer (in those silver casks). So I
 ML> wasted an hour and $15 on oatmeal stout and a huge pile
 ML> of toasted ravs, which were actually quite decent, though
 ML> strangely the hotel ones were better (and free, owing to
 ML> Lilli's exalted status with Starwood).

Oh. I like Schlafly - if for no other reason than their mere existence pisses
off Ms. Phyllis of the same name. I believe there is some familial relationship
there - but she hates it that her name is associated with a brewer .... or so I
hear.
 
 DD> I understand that the Gaslight Square area has been bought by someone
 DD> and is being uber-yuppiefied and flogged as upscale
 DD> apartments/condos/townhouses. FEH! Bring back the Tiger's Den, The
 DD> Whiskey A-Go-Go, and Singleton Palmer's ... and especially Jack and
 DD> Charlie's 2c Plain.

 ML> You can't go home again, and would you rather have
 ML> gentrification or uglification? The former offers some

I druther have had the status-quo. But, white-flight dictated otherwise.

 ML> homogenized cultural experience but is relatively safe.
 ML> The latter, well, fools rush in.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Foolim (Crisp-Fried Fava Beans)
 Categories: Five, Beans, Snacks, Appetisers
      Yield: 1 Pound
 
      1 lb Dried fava beans
           Water
           Oil; for deep-frying
           Salt (opt)
 
  A traditional street-corner appetizer, easy to prepare as
  nibbles or to serve with drinks.
  
  In a bowl, cover the dried beans with water and refrigerate
  them for 4 days. Drain and remove the skins, which peel off
  easily. Separate each fava bean into two lobes. Dry the
  beans on towels.
  
  In a wok or deep skillet, heat the oil. Fry the fava beans a
  few at a time over moderate heat until brown, about 3
  minutes. Using a slotted spoon, remove the beans from the
  oil and drain them on paper towels. Sprinkle the beans with
  salt if desired.
  
  Store the fried fava beans in glass jars with tight covers.
  
  Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes
  Created in Exotic Sephardic Kitchens from Morocco to India
  
  From: David Pileggi

  Uncle Dirty Dave's Archives
 
MMMMM

... "Ah, but the lad has such a sweet young body," the Kevin said.
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