I far prefer them to potato fries; not
sure why.
Less potato-ey?
Not potatoey at all. Why'd you think?
Not so sure on the Coke.
One could maybe get another soft drink, but a
lot of the little brands are being crowded out
by the Coke vs. Pepsi battle.
Some small local guys aren't, but they use real sugar or they're an
Avery type place. That's a local bottler who produce some novelty
sodas and flavors the big guys don't.
Hard to find such in the middle of a shopping
mall, despite its being the largest such in
the hemisphere (150 more stores than the Mall
of America).
fed under the watchful eye of that same
Violet Oon.
Some people genuinely like McDonald's. There's no accounting.
Actually, in Singapore McDonald's has interesting and
possibly (I've threatened to try but have not gotten
around to it in 15 to 20 trips there) tasty menu
items with intriguing names like gula melaka fizz.
I've heard of some regional items on international menus in Mickey
D's. Too bad they don't export some of them here.
Do you think McD's clientee are particularly
adventurous?
I'm not so sure about that dish, which has
in its classic version ingredients beyond
the means of the average Josephine. I don't
think households of the ancient stewing
classes had spare Burgundy wine, pearl
onions, tomatoes, or, perhaps, beef. Don't
believe what you read on the Internet.
Especially when they say that Saint Julia
introduced it to America.
I don't, but an innkeeper's wife might have had the spare wine and
the salt pork. The beef is the sticking point, but it's yet another
way to make something good out of tough cuts, so it's not impossible.
The other items can be grown or harvested locally.
Beef, pearl onions, Burgundy, etc. Looks like a
rich person's idea of what a poor person's dish
should look like. Sort of like the beggar's
chicken and hobo steak we've been talking about.
Many Asian cities have great street food. It
may or may not be better than that in New York,
say, but it's more highly appreciated.
No surprises there.
I've had decent street food in NYC, though,
some from places that have been written up
in places like the Times and Gourmet.
No surprises. Rents in New York being what they are.
Still, at $5-7 a plate, they have to make it
up in volume. Of course, there's no rent (or
at least just the cost of paying the cops).
Good enough for jazz.
Or government contractor work.
One hopes that's not true of the highway contracts.
Or ATC.
Yeah, well.
Government has its functions.
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Biscotti Napoletani
Categories: Cookies, Italian
Servings: 60
2 c All-purpose flour
3/4 c Sugar
3/4 c Almonds, whole, unblanched
-finely ground
1/2 ts Bicarbonate of ammonia; -OR-
1/2 ts - Baking powder _AND_
1/2 ts - Baking soda
1/2 ts Cinnamon
3/4 c Almonds, whole, unblanched
1/3 c Honey
1/3 c Water
Be careful with the first baking of these biscotti. Even though they are
baked a second time after being cut, if they do not bake sufficiently the
first time, the biscotti will have a hard, heavy core.
PREHEAT OVEN TO 350F. Combine all ingredients except honey and water in a
mixing bowl and stir a minute or 2 to mix. Add the honey and water and
stir
until a firm dough forms. Remove dough from bowl and divide in half. Roll
each half into a log about 15 inches long. Place both logs, well apart,
on
a jelly roll pan lined with parchment or buttered wax paper. Bake about
30
minutes, until well risen, firm and a dark golden color. Remove from
oven,
cool logs slightly and place on a cutting board. Slice the logs
diagonally
at 1/2-inch intervals. Return the cut biscotti to the pan, cut side down,
and bake an additional 15 minutes, until lightly colored and dry. Cool on
the pan. Store in a tin--they keep well.
NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)