Text 33705, 120 rader
Skriven 2015-11-27 09:19:10 av Dave Drum (1:18/200)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: See Food
====================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD>> There are now as many Indian buffets in my town as Chinese. I will
 DD>> give the newest (to me), Taste of India a shot in the next week
 DD>> or two. I alrady make Gateway to India a regular stop (four or five
 DD>> times a year).

 NB>> Have you tried Taste of India yet...?  :)

 DD> Next week maybe. Or possibly on Friday after turkey day. I'll report
 DD> when I finally cash in the Round Tuit.

 NB> Looking forward to the report...  :)

Here it is Friday after - and it ain't gonna happen today. Too much needful 
stuff to get done.
 
 NB>> That sounds a lot better...   :)

 DD> 'tis. Very much so. I want to try breakfast there. I turned Ali's
 DD> brother Hassan on to the source of the turkey sausages that Temple
 DD> Br'ith Sholom uses for their interfaith breakast on 25 December. It's
 DD> as good a link sausage as I've had in recent memory --- including all
 DD> the pork ones.

 NB> What else would they be serving at breakfast...?

The temple? Or Lulu's? Both also do turkey bacon (which *always* sucks a 
bitter carrot), the temple also has latkes, pancakes, etc. Lulu's menu, except 
for the lack of pork products is pretty standard Midwestern breakfast fare.

 DD>> LuLu's is quietly halal AFAICS, and mostly S.W. Asian and
 DD>> Mediterranean stuff.  I've not got back to see what Ali has done
 DD>> with the chilli recipe(s) I gave him.   Bv)=

 NB>> And that could indeed be interesting... :)  That sounds like a place
 NB>> I could enjoy...  :)

 DD> I did. I need to get back there. Probably on a day off during the week
 DD> -- as soon as I get one of those.

 NB> Eventually...  :)   I don't know of any places locally that are
 NB> completely halal, not that it couldn't be, but I'm not aware of them...
 NB> Our favorite Indian place has some halal offerings, a special menu of
 NB> them... And just down a few stores in the same plaza, there's a halal
 NB> foods market...  :)

We had a C-Store that adverted "Halal Food" until the local rednecks caused 
enough trouble that they took the signage down. Apparently there are a lot of 
people in this country, including The Donald, who forget that we are nearly 
all from immigrant stock living in a nation whose roots are in a colony 
founded by an extremist religious sect.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Potato Latkes - 00
 Categories: Five, Potatoes, Citrus
      Yield: 20 Servings
 
      1 md Onion
      3 lb Russet potatoes
      2 ts Fresh lemon juice
    1/3 c  All-purpose flour
      3 lg Eggs; lightly beaten
 
  ACCOMPANIMENT: sour cream
  
  EQUIPMENT: a deep-fat thermometer
  
  Every family has its own (ahem, best) version of these
  savory potato pancakes. Weâ€Öre offering you a classic
  formula, though not everyone drains the potato mixture
  before frying-we find this prevents the latkes from
  absorbing too much oil and allows them to crisp into
  golden disks. Maybe this will become the new family
  favorite.
  
  Cut onion lengthwise to fit feed tube of a food processor,
  then grate with medium shredding disk. Transfer to a
  large bowl (do not clean processor).
  
  Peel potatoes and put in a bowl of cold water. Cut
  potatoes lengthwise to fit feed tube, then grate and add
  to onions. Toss with lemon juice, then with flour, 2 tsp
  salt, and 1 tsp pepper. Add eggs and stir to coat.
  Transfer to a colander set over a bowl (potatoes will
  release juices).
  
  Preheat oven to 200øF/95øCF.
  
  Heat 1/4" oil to 360øF/180øC in a 12" heavy skillet over
  medium heat. Using a 1/4-cup measure, scoop 4 or 5 mounds
  of potato mixture into skillet. Flatten with a fork to
  form 3 1/2" to 4" pancakes. Cook until golden brown, 2 1/2
  to 3 minutes per side. Transfer to a paper-towel-lined
  baking sheet and keep warm in oven while making more
  latkes.
  
  Cook until golden brown, 2 1/2 to 3 minutes per side.
  Transfer to a paper-towel-lined baking sheet and keep
  warm in oven while making more latkes.
  
  COOKS' NOTE: Cooked latkes can be frozen on a baking
  sheet, then transferred to a sealable bag or container
  and frozen up to 2 weeks. Reheat in a 450øF/230øC oven
  (about 5 minutes).
  
  Recipe by Paul Grimes
  
  Gourmet | December 2008
  
  MM Format by Dave Drum - 11 December 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I categorically deny ever having written a word of this.
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 * Origin: Outpost BBS * Limestone, TN, USA (1:18/200)