Text 4476, 187 rader
Skriven 2013-09-10 07:11:00 av Dave Drum (70270.cooking)
Kommentar till en text av Nancy Backus
Ärende: RE: Salty
=================
-=> NANCY BACKUS wrote to DAVE DRUM <=-
NB>> ordering chicken at the Lobster... ;) Not that I was so totally
NB>> surprised... What did surprise us was that the most prominent flavor
NB>> of everything we ordered was salt...
DD> Either you guys are super salt sensitive - or you hit a bad Dead
DD> Lobster on a bad night.
NB> We may be rather sensitive... since we've been eating relatively
NB> low-salt for years... Other people seemed to be enjoying their
NB> meals... but, that could have been deceiving, after all we didn't
NB> grouse loudly or complain to staff... :)
There seems to be little middle ground on complaints - for the most part people
seem to either accept what is presented or P&M over minutiae which are of no
moment. The ones who P&M over the trivial are mostly being disagreeable
(generally in a loud tone) to massage their ego. If I have a complaint in a
restaurant I usually make it quietly and reasonably. Although, if I get at
attempt at "spin" or pooh-poohed that is subject to change. Bv)=
NB>> Seafood isn't one of the things we go out for, except for the seafood
NB>> on the Asian buffets, which usually manages to satisfy most of the
NB>> urges.
DD> I do go out for seafood from time to time. I leave the Asian buffet
DD> stuff alone mostly - except maybe the butter shrimp. I have a local 5
DD> ayem 'til 2 pee em cafe that stays open on Friday evenings and offers
DD> a 1# deep fried catfish with potato and salad for $6.25. Good stuff.
NB> I suspect that the buffets we go to have a higher grade of seafood than
NB> most... haven't found cafes that have what we'd want around here,
NB> either.
We have another Oriental buffet opening up next week - in the site of the
former Ryan's 'Steak' House. Just what we need .... in a city of 125,000 we
have eight Oriental buffets and only three sit-down Chinese restaurants. There
are four or five New York style order (and pay) at the counter and eat at a
table places.
One of the Oriental buffets I have quit going to altogether. The last two times
I was in the pong of fish hit me nose immediately I opened the door. And AFAIAC
when fish smells like what it is -- it's spoiled. And for it to permeate the
air of the buffet .... Eeeeewwwwww.
DD> I note that a new Asian (Vietnamese/Thai) place has opened across from
DD> my Mercedes guy ... called "Mimosa". I may give them a whirl in the
DD> upcoming weeks. We have a lot of buffet-style oriental places, one
DD> good Indian restaurant, Mekong Cafe - which specialises in Laotian
DD> cuisine. And exactly NO/NONE/ZERO Cantonese restaurants. We have
NB> Interesting selection. Mimosa sounds intriguing, to be sure. :) We
NB> probably have a Loatian restaurant somewhere here, though I haven't
NB> come across any yet. We have lots of pretty good Indian restaurants,
NB> and a good Cantonese restaurant (possibly others as well, but haven't
NB> been looking for any others) where we regularly go for dimsum as a
NB> treat.
We used to have two Indian places - but, Taj Mahal's (who in their right mind
would name a restaurant for a mausoleum?) Pakistani owner was playing fast and
loose with the taxes and sold out to the insurance company due to a "tragic
fire" before fleeing back to Lahore.
DD> exactly one middle-eastern place called the "Holy Land Diner" which is
DD> run by some Lebanese refugees. Pretty good stuff - if one is in the
DD> mood for it.
NB> That sounds interesting. We had something similar, I forget what it
NB> was called, that was over in the complex with college apartments and
NB> the Barnes and Noble for RIT... it had very good food, but apparently
NB> wasn't able to keep up with the higher rents there, as it closed. We
NB> went there more than a couple of times... it's been gone for a few
NB> years now.
Holy Land used to be in a little strip mall next to Office Max - before the
location went to the first real Mexican restaurant, run by Mexicans, came to
town to put Chi-Chi's out of business. Holy Land moved downtown and called
itself "Garden of Eatin'" before moving to the fringes of the state capitol
complex as "Holy Land Diner" once more.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Djeaj Ma Riz Hush-Wee (Chicken & Spiced Rice w/Nuts)
Categories: Poultry, Vegetables, Herbs, Nuts, Rice
Yield: 4 servings
MMMMM--------------------------CHICKEN------------------------------
4 1/2 lb Whole chicken
2 tb Apple cider vinegar
4 ts Salt
1 c Diced yellow onion
1 Rib celery; in 2" lengths
1 (3"-4") stick cinnamon
1/2 ts Whole black peppercorns
1 ts Whole allspice berries
1 Turkish bay leaf
1/8 ts Ground cinnamon
MMMMM-----------------------SPICED RICE-----------------------------
1 tb Extra-virgin olive oil
1/4 lb Ground chuck beef
2 tb + 1 tb butter; divided
1/2 ts Salt
1/4 ts Coarse ground black pepper
1/2 ts Ground allspice
1/4 ts Ground cinnamon
1/8 ts Ground cloves
1/16 ts Ground nutmeg
1 c Converted (also called
- parboiled) rice
2 1/2 c Hot reserved broth
MMMMM-----------------------TOASTED NUTS----------------------------
1/4 c Toasted pine nuts
1/4 c Toasted slivered almonds
1/4 c Toasted pistachios
TO PREPARE THE CHICKEN: Rinse the whole chicken (or
chicken breasts) in a large pot with 6 cups water and the
vinegar to refresh the flavor of the chicken. Drain the
water. Place the chicken, breast side facing up, in the
same pot. Add to the pot with the chicken 12 cups of water
and the salt. Place over high heat, uncovered, and bring
to a boil, stirring occasionally to ensure the chicken
does not stick.
Once it comes to a rolling boil, skim and discard any foam
off the top. Add the next 6 ingredients and return to a
boil, then reduce the heat to medium and simmer, covered,
stirring occasionally, for 45 minutes.
Remove from the heat and transfer the chicken to a flat
tray to cool, uncovered. Pass the broth through a fine
sieve and return it to the pot (reserve all the broth).
After the chicken has cooled (about 30 minutes), divide it
into pieces. Remove the leg and thigh (keep them attached
together as one piece, otherwise the meat will fall off
the bone). Separate the whole breast from the back.
Discard the back and bones. Peel and discard all the skin
from all the pieces of chicken. Break each half breast
into 2 or 3 pieces lengthwise. Return the pieces of
chicken to the reserved broth and sprinkle 1?8 teaspoon
cinnamon over the top. Cover and set aside.
TO PREPARE THE RICE: Preheat the olive oil in a medium pot
over medium-high heat. Add the ground meat and cook while
breaking it into small, minced pieces. Once it is browned,
add 2 tablespoons butter, the salt, spices, and the rice.
Mix well to coat the grains of rice.
Add 2 1/2 cups hot reserved broth, increase the heat to
high, and bring the mixture to a rolling boil, uncovered.
Reduce the heat to low, cover, and simmer for 15 minutes
or until the moisture is absorbed. Remove from the heat
and set aside covered for 20 minutes.
Fluff with a fork before serving.
MEANWHILE, TO TOAST THE NUTS: Preheat the oven to
350øF/175øC. Spread the three kinds of nuts in separate
rows on a foil-lined baking sheet and toast in the center
of the oven, shaking the pan occasionally, for 5 to 7
minutes or until they turn golden brown.
Drizzle 1 tablespoon melted butter evenly over the nuts
and mix well, coating them with butter. Transfer them to a
paper towel-lined dish to cool, uncovered. Set aside.
TO SERVE: Heat the meat and the rice. Spread the rice over
a platter, then arrange the pieces of meat around the
perimeter of the rice. Scatter the room-temperature
toasted nuts in the center. Sprinkle some cinnamon over
the pieces of meat, and serve. If desired, offer with
Yogurt-Cucumber Salad.
Makes 4 servings
From: http://www.recipelink.com
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