Thinking (from deeper to shallower) home kitchens with
respected cooks and reservations lists made weeks in
advance

We haven't had one of those for years. There was a delightful
Italian place in a house on the edge of downtown decades ago. It
was legit though, back when the rules for commercial kitchens were
looser.

The frisson of illegitimacy is not nothing,
but even lacking that the informality and
personalness are pretty enticing.

storefront popups

Not really, but there are booths and stalls that only set up at
major outdoor events like Caribou Carnival (spring equinox weekend),
National Aboriginal Day (summer solstice), Raven Days Midnight
Madness (used to be on the solstice but is now held one day later so
as to not compete with Abo Day) and Folk on the Rocks (a three day
music festival in July out at Long Lake).

That's not quite what I was thinking of
but still intriguing. Can one get interesting
if not delicious native foods at those?

food trucks

We had 4 until last year and the restaurants didn't complain (much).
Now we have 6. In attempt to balance the needs and desires of the
food eating public, startup entrepreneurs on small budgets and the
property tax paying brick and mortar restaurants, the city has set
aside four parking spots downtown that are at least a block from
each other and not directly in front of a restaurant and held a
lottery with the proviso that the two losers could park somewhere
else if they wanted to operate anyway.

Food trucks serve several purposes, catering to
the hungry intermediate classes and giving
employment to people on the lower end of the
business scale who aspire to something bigger.
As far as restaurants complaining, they might
do so if the little guys cut deeply into their
business, but if things are balanced right,
they should be complementary to each other. The
city could get some revenue, too, in licensing
or parking fees. And acquiring a reputation for
hipness, if that's worth anything.

---------- Recipe via Meal-Master (tm) v8.04

Title: Zdadziki
Categories: Dips, Spreads, Appetizers, Greek, Vegetarian, tzadziki,
sadziki
Yield: 2 servings

1/2 Cucumber; peeled
100 g Thick Greek yogurt
2 Garlic cloves; crushed
1 Tb Finely chopped mint

A classic Greek recipe, this dip of grated cucumber and thick yogurt is
pungent with garlic, and fresh mint adds to its refreshing quality.

Grate the cucumber on the coarse side of the grater. place it in a sieve
and press the water out with the back of a spoon. Dry the grated
cucumber on kitchen paper.

Then mix all the ingredients together and chill for at least 2 hr
before serving. Serve with warm pitta bread.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

On 07-31-18 08:18, Michael Loo <=-
spoke to Jim Weller about 85 food scenes <=-

Food trucks serve several purposes, catering to
the hungry intermediate classes and giving
employment to people on the lower end of the
business scale who aspire to something bigger.
As far as restaurants complaining, they might
do so if the little guys cut deeply into their
business, but if things are balanced right,
they should be complementary to each other. The
city could get some revenue, too, in licensing
or parking fees. And acquiring a reputation for
hipness, if that's worth anything.

We went to an event at the Howard County fairgrounds last year, and
there were multiple food trucks there. One in particular was pretty
good. It was a BBQ truck, I think I might have mentioned it here. The
problem with it is that we would not know how to find it again if we got
a hankering for their food. They move from event to event, and even
though I now follow them on Facebook, I don't recognize the places where
they say they are going to be. Plus, sometimes I don't see the post
until after the event is almost over.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Jeff's Barbecue Sauce
Categories: Bbq, Sauce
Yield: 1 Servings

1/4 c Bacon drippings or margarine
1/2 c Molasses
1/4 c Wine vinegar
2 tb Chili Powder
1/2 ts Salt
1/2 ts Garlic Powder
1 c Ketchup
2 tb Worcestershire Sauce
2 c Water
1 ts Dry mustard
1/2 ts Cayenne Pepper or Red
-Pepper

In a saucepan, combine Bacon Drippings, Ketchup, Molasses,
Worcestershire Sauce and Vinegar. Begin cooking over low heat.
Slowly stir in the water. Add the remaining ingredients, mixing
well. Raise the temperature to medium high and bring the sauce to a
boil. Reduce heat and simmer for 30 minutes. Let sauce cool and
stand at room temp. for an hour or more.

When ready to serve, reheat. Serve warm over barbecued meats. Sauce
will keep refrigerated for several weeks.
From: Earl Shelsby Date: 18 Apr 94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:32:19, 01 Aug 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Michael Loo to Jim Weller <=-

there are booths and stalls [at] Caribou Carnival (spring
equinox weekend), National Aboriginal Day (summer solstice),
Raven Days, Folk on the Rocks music festival

Can one get interesting if not delicious native foods at those?

Not much. Caribou is out right now. There is a hunting moratorium in
place as the herd has mysteriously dwindled by about 90%. The
Francophone Society runs a sugar shack at Caribou Carnival (renamed
Long John Jamboree) and the North Slave Metis Alliance have a huge
fish fry (mostly local whitefish, often with a limited amount of
walleye and lake trout, some pike in a pinch, depending on the
catch of the day) with frybread and tea in a town park on National
Aboriginal Day while the Yellowknife Dene Band hosts a native music
festival at another park on the bank of the Yellowknife River. One
can reserve a campsite there for the week (if Native) and cook
whatever you want to bring over a wood fire. My BIL Matthew gets a
spot most years and we always drop in for a few hours for the music
(fiddling mostly), dancers (jigging mostly) and drumming. (Those
gatherings are always dry.)

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Ganondagan Olive Oil Roasted Corn Cake W/ Rhubarb Compote Categories: Desserts, Cakes, Corn, Fruit, Sauces
Servings: 8

1 1/4 c flour
1/2 c Roasted Corn Flour
2 ts baking powder
1 ts salt
zest of one orange or one
lemon
1/2 c vegetable oil
2 eggs
1 c sugar
1/2 c dry white wine (sub apple
juice or cider)
1/3 c sugar
1 1/2 qt fresh rhubarb cut in 1"
pieces
1 c frozen strawberries with
their juice or
1 1/2 c fresh cut in half
1 1/2 c sugar
1/2 ts vanilla
juice of 1/2 a lemon

This recipe was developed by Pamela Graham, pastry chef at the
Holloway House Restaurant in Bloomfield, N.Y. It was designed to
showcase the delicious possibilities of cooking with the Ganondagan
White Corn Project's Fire Roasted White Corn Flour. It is simple,
yet satisfying and is a recipe that can easily be produced by home
cooks and even children. It can be served with any seasonal fruit,
warm with maple syrup at breakfast, or alone, as a rustic yet sweet
ending to any meal.

For the cake: oil an 8" round pan and line the bottom with
parchment and oil the parchment. In one bowl stir together flours,
baking powder, salt, and zest of orange or lemon. In a separate bowl
whisk vegetable oil, eggs, 1 cup sugar, and dry white wine or juice.
Add the wet to the dry and stir until just mixed, turn into prepared
pan and sprinkle the top of the cake evenly with 1/3 cup sugar.
Bake at 350 for 30-40 minutes or until the cake is golden and a
tester tests clean. Cool on rack for 15 minutes. Remove from pan and
remove parchment. Move to serving plate.

For the compote: Place in saucepan fresh rhubarb, strawberries, 1
1/2 cups sugar, vanilla and lemon juice. Cook until the rhubarb if
soft and thickening but not mush! If it not thick enough for your
taste you may thicken with a few drops of cornstarch mixed with
water.

To serve: Place wedges of cake on serving plates or bowls and top
with the compote, garnish with whipped cream or ice cream. Best
served slightly warm.

From: Ganondagan State Historic Site's Iroquois White Corn Project

ganondagan.org

MMMMM-------------------------------------------------

Cheers

Jim


... I don't wanna be an adult anymore; it's very hard!

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)