It was juicier and tenderer than Popeye's (I
suspect a presteaming or parcooking of some kind),
and also it had never been chilled, let alone
frozen. Each order is made to order. Heat, it was
no spicier than Popeye's mild.
Perhaps the next time we are in NO, we might like to try it. What was
the name again and how far from the French Quarter?
Willie Mae's Scotch House. It started out as a
bar but no longer serves alcohol. It's about a
mile and half sort of north of the Quarter, a
block from the Orleans at Tonti bus stop and two
blocks or so from the Miro at Orleans stop where
Dooky Chase's is.
Which tour company was that?
Country Traveler's Discovery. We have been going with them for years,
but have pretty much been on all of their tours to places we would want
to go in the USA.
I'm exploring options for less strenuous
travel for Lilli.
Lovely. There's a grocery down by Rancho Bernardo where
we sometimes go to the doctor's; it has this for less
than I can make it myself. Unfortunately, I left some
in the fridge, and as soon as I'd left (just for a
couple weeks), Lilli tossed it.
She does have a habit of doing that on you, doesn't she? I seem to
recall that Williamsport Annie was even worse -- no left overs at all.
Or am I thinking of someone else.
Bonnie is the worst at that, tossing things
that are perfectly serviceable or sometimes
even being saved by me for another use;
Rosemary is just the opposite, keeping things
for literal decades - there are condiments and
spices, which admittedly don't go bad quickly,
that predate my friendship with her late husband,
so in the neighborhood of a quarter century.
Lilli is a combination, with some things thrown
away too soon, but also I've found food in the
fridge that has grown alien life forms, which
she has simply forgotten about.
Title: Bhaja
I wasn't sure about these things - I forget which
writer it was, perhaps MFK Fisher, who gave me the
false impression that the word meant "treasure."
To be completely confused, try looking up bhaji
vs. bhajji on Wikipedia.
Adapted from Madhur Jaffrey, "A Taste of India"
Formerly better known as an actress, she's
become almost synonymous with Indian cooking
in the English-speaking world. Bonnie knew her
from Ismail Merchant's table before she was well
known as a cook; apparently they both sat there
like church mice while Merchant did the cooking
and the talking. They both learned - Madhur
became a cook, Bonnie became an Eat.
Title: Braised Iberian Pork Cheek w/Port Wine & Honey
1 kg (2.2 lb) Iberian pork cheeks
I wonder if anyone here has ever had Iberian pork? I have seen it
Need you ask.
First, it must be noted that Iberian pork is
about as meaningful as Japanese beef (wa-gyu).
The terms customarily are used for prestige
products but are not (cannot be?) regulated,
which invites unscrupulous marketers to do
nefarious things.
touted on some of the cooking shows we watch and wonder what the big
deal is. Actually, I would even ask if anyone here has ever even seen
It's good, at least the flavor; it tends not
to be as fat as I'd like, even though it's
better at that than Smithfield or Armour or Swift.
I prefer Kurobuta (people claim that Berkshire
is synonymous, but that's a lie - it's like saying
that all white-haired Germanics are Einstein)
which is much fatter, tenderer, and tastier,
because of the Japanese feed regimen - the entire
philosophy of livestock management is opposite from
the Iberian. The one relies on fat and happy, the
other on free and happy.
it for sale in a store or at a restaurant in the US.
Look no farther than DC, where Jose Andres
had or has the exclusive distribution rights
to Fermin Iberico pork. The closest place to
you I am sure has it is Jaleo.
Title: Barbecued Pork Buns
Categories: Appetizer, Chinese
Yield: 1 servings
3 tb Oil
1 md Onion, diced
Should be much less onion if any, also
minced fine almost to a paste if used.
1 lb Barbecued pork diced
Of course this is char siu.
4 tb Oyster sauce
A bit much, but many like it this way.
2 tb Vermouth or golden sherry
2 tb Cornstarch mixed in 3 tbs
Water
Use Chinese rice wine if available.
1 tb Sesame seed oil
3 tb Sugar
Both a bit much, because the pork is
already sweet and sesame tends to dominate.
pn Pepper
1/2 c Stock
Dough:
1 Packaged yeast cake
1/2 c Warm water
6 c Flour
1 1/2 c Milk
pn Salt
3 tb Lard or shortening
4 1/2 tb Sugar
About right - it is a sweet dough.
Dick Francis
That Dick Francis? Or another one. Here's a
recipe that brings to mind another mystery
writer, Dorothy Sayers.
---------- Recipe via Meal-Master (tm) v8.01
Title: Steak and Guinness Pie (Irish)
Categories: Irish, Beef, Pies
Yield: 4 servings
1 kg Round steak 300 ml Guinness
1 tb Flour 8 Slices bacon
1 ts Brown sugar 3 oz Lard
1 tb Raisins (optional) Chopped parsley
5 x Onions Recipe of short pastry*
*For double-crust pie in deep pie dish. -- Cut the steak into bite sized
cubes, roll in seasoned flour, and brown in the lard with the bacon,
chopped small.
Place the meat in a casserole, peel and chop the onions, and fry until
golden before adding them to the meat. Add the raisins (if wanted) and
brown sugar, pour in the Guinness, cover tightly and simmer over a low
heat
or in a very moderate oven (325-350F) for 2 1/2 hours. Stir occasionally,
and add a little more Guinness or water if the rich brown gravy gets too
thick. Meanwhile, line a deep pie dish with half the pie crust: bake it
blind: then add the Guinness/beef mixture from the casserole, cover with
the top layer of pie crust, and bake until finished, probably about 10
more
minutes. Variation: for the brown sugar, substitute 3 T honey.
Source unknown
-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)