I far prefer them to potato fries; not
sure why.
Less potato-ey?
Not potatoey at all. Why'd you think?
That might well be the answer!
Well, yeah.
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).
I'm not surprised. Sad, but not surprised.
Welcome to the 20th century. There is a
rekindled interest in local flavors of
interesting beverages, but until the
energy crisis stalls long-distance
commerce, i.e., not in my lifetime, the
big boys will muscle out all such efforts.
D's. Too bad they don't export some of them here.
Do you think McD's clientee are particularly
adventurous?
I doubt it, but some of the younger ones might be given the chance.
As if.
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.
The original was probably the cheapest cuts going, regular onions,
whatever red plonk was left over from the night before (quite likely Burgundy if that's where the maker was) and local shrooms. Some rich
guy took the idea home and fancied it up. The original meat may even
have been venison.
The cheapest cuts going were no meat at all.
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).
Bingo. Buy your cart or truck, find a place to park, and off you go.
And, as happened recently in San Diego, have
someone hit-and-run it into oblivion. There are
advantages to a bricks-and-mortar establishment.
Government has its functions.
Often involving excrement, but yes.
More functions than are dreamed of in your
philosophy. I guess that's the thing - it's dirty
work, but someone has to do do.
Fais Do Do Fideua
categories: pasta, side, Portuguese, Cajun, fusion
Serves: 2
About 12 leaves of collard greens
About 10 leaves of turnip greens (up to you)
3 oz fideo coils
1 link chorizo or lingui�a
2 cloves garlic
1 1/2 c chicken or vegetable stock
10 cherry tomatoes, halved
Light olive oil
Salt
Tabasco
Trim the hard stems from the greens and rinse.
Chiffonade them.
Slice the sausage thin.
Warm a pan or cazuela and evenly cover the bottom
with olive oil. Lightly color the garlic and then
add the fideo coils, stir until the pasta begins
to brown. Add sausage followed by the greens and
tomatoes. Season with salt.
Pour in the stock and cover; simmer for 25 min
until the noodles are al dente and the greens
and tomatoes have begun to melt into a beautiful
green mess. Season with Tabasco and serve.
food52.com
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