2205
jw
201 Chiko
Chiko is / a reflection of its Chinese-Korean influenced
cooking, which is fusion, but western and Asian ratner than
Korean and Chinese.
The naming style reminds me of an Edmonton place where I ate
well once. It was called L'Azia and it was known for inventive
western and Asian fusion. A lot of their dishes were modest in size,
Chiko's dishes seemed to consciously avoid too much
cross-pollination between Chi and Ko. The main gripe that
I have with it is that the portions were pretty small for
the rather large Californian prices.
and vegetarian or meat light. I asked if they had anything more
robust and the waiter said, "Say no more" and produced an off menu combination plate that started with spicy, beef broth soup with
pork and chive dumplings followed by a very thick, medium rare
grilled pork chop cut like a beef T-Bone with a Vietnamese spice rub
paired with a half breast of tandoori chicken and a side of minced
pork hand pulled noodles with hot chili oil. A veritable feast and
although more expensive than any of the other dishes people ordered
Reminds me of the New Yorker cartoon where there's a cocktail
party with the guests enjoying little tidbits on toothpicks,
and the hostess approaches her beau with a plate covered in a
napkin. The caption is "For them, hors d'oeuvres, for you a
pastrami sandwich." Syd Hoff, I think.
it was not twice as expensive despite having two principal meats and
two meaty sides. Everything was good and the pork chop was most
excellent. I just Googled the place to refresh my memory and
apparently it is closed and gone. A shame.
Truly a shame. Good food gone gone is to be mourned. More
so if it was reasonable in price. Most of all if it was
served with a sense of humor.
Title: Cashew Cake
1 c Cashews
1 c Sugar
2 oz Butter
5 Cardamoms
1/4 c Milk
Aside from the grinding step, it looks easier and maybe
almost as good as brittle.
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Halwau-E Aurd-E Sujee (Semolina Sweetmeat)
Categories: Afghan, Desserts
Servings: 1
1 c Sugar
2 c Water
3/4 c Ghee
1 c Coarse semolina (farina)
1/4 c Blanched pistachio nuts
1/4 c Blanched, slivered almonds
1/2 ts Ground cardamom (or more)
1 ts Rose water (or more)
Add'l pistachios or almonds
Cooking time: 30-35 minutes
Combine sugar and water in a pan and stir occasionally until dissolved
over
medium heat. Bring to the boil, and boil briskly for 5 minutes without
stirring. Remove from heat and leave aside in pan.
In a heavy deep pan heat ghee and add semolina. Stir over medium heat
for
5 minutes. Semolina should not colour. Pour hot syrup over semolina,
stirring constantly. When smoothly blended, reduce heat a little and
leave
to cook, uncovered, until liquid is absorbed. Mixture should be thick,
but
still moist at this stage. Stir in nuts, and cardamom and rose water to
taste.
Cover rim of pan with a cloth or 2 paper towels, put lid on tightly and
leave on low heat for 5 minutes. Turn of heat and leave pan undisturbed
for 10 minutes.
Spread halwau on a flat, lightly oiled platter and decorate with nuts.
Serve warm or cold, cutting pieces into diamond shapes or squares.
From: "The Complete Middle East Cookbook" by Tess Mallos
ISBN: 1 86302 069 1
Typed for you by Karen Mintzias
MMMMM
nb
202 More With Less + etc + overflowxn
Probably, the result would have been somewhat better.
And it wouldn't be really a waste... ;)
Not in the bigger picture. My own expenditures try
to take into account a wider range of potential
beneficiaries than the norm seems to be, but it's
not all-encompassing (taking the extreme wide range,
the net will always be zero).
chairs might have had things to gloss over that they were
not proud of.
Could be a possibility, indeed...
Not that they have oversight over vast millions, but
sometimes they do crazy things.
Not a surprise.... :)
People are funny, do doo do doo doo dooo.
It is said that a standard technique is to issue soldiers with
false orders and then send them out on the town to get drunk.
And then let the loose lips protect the ships... (G)
That's the plan.
+
You may be overestimating the talent pool as much as I'm
underestimating it.
Possible... :)
I'm extrapolating from modern musical families, some of
which put together darned good ensembles, but most not
being so terrific, and also thinking of the realities
of 18th-century life; okay, some of the family might
have been able to get sounds out of a variety of
contrivances, but somebody had to mind the store, do
the laundry, slop the hogs, and when they got together
on Sunday, well, St. Martin in the Fields it wasn't.
I think there may not be a
permissible way of saying what you're aiming at.
That was precisely what I was figuring.... :)
Of course there may not be an articulable way in
real life either.
They most likely are, but that doesn't mean that I'd necessarily be comfortable with the situation there... :)
The disturbing image is of cow patties in your milk,
which would be less of an actual health hazard.
I don't think that would be the case there.... but I have observed other indicators of general slovenliness at that farm (and at other properties owned by the same people)....
Out of the depths comes some pretty interesting stuff.
If it weren't for poor hygiene, there wouldn't be cheese,
especially washed-rind soft. Yogurt would likely have
been as close as one got.
And that farm wasn't the one I was particularly thinking about before, either... but another one up in the North Country, where, if they met minimal standards, those standards were very minimal....but that one
might in fact have been only personal use....
In that latter case, was your assesment as a result of
drive-by smelling?
No... I think I may have been close to that farm only once if that...
Ah, reputation then.
As in the households I've been part of, visual clutter did not
mean bad smells or other sign of possible hazard.
Which I find a little different from dairy farms... :)
Though I've tripped over my brother's detritus, so there
is a potential hazard.
Various sorts of hazard....
As I've mentioned, I had half hoped the place burned down.
Pickled herb beets
categories: Penn Dutch, Groff's Farm, relishes, pickles
yield: 1 batch
5 lb fresh beets
6 c water
1 c sugar
1 c cider vinegar
2 c beet broth
1 c water
3 ts salt
1 ts black pepper
2 Tb chopped herbs (thyme, dill, oregano etc.)
Wash but do not peel beets. Place in a 5 to 6 qt kettle.
Add the water and bring to a boil. Cook on medium heat
until the beets are tender. Remove and let cool enough
to handle. Peel and slice to desired thickness. Fill
sterilized jars with sliced beets, filling to 1" of the
neck. Put the sugar, vinegar, beet broth, water, salt,
pepper and chopped herbs in a 2-qt saucepan. Stir until
the sugar is dissolved, then bring to a boil. Boil the
syrup for 2 min. Ladle syrup over the beets, filling
the jars to the neck and seal. Do not move to storage
area until completely cooled - at least 12 hr.
Betty Groff's Country Goodness Cookbook
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