Fried food

On Mon, 07 Feb 2011 05:30:50 -0600, Andy wrote:


The sign of a good onion ring is one where the onion does *not* come
out completely with the first bite. Falafel Drive In down in San Jose
is one place that makes a perfect onion ring (no tartar sauce there,
but we can get tzatziki sauce). I'll take you there the next time you
hit the West Coast. http://www.falafelsdrivein.com/


To be honest, it looks like they took over a defunct night club's
space. :)

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mon, 7 Feb 2011 08:12:36 -0500, "James Silverton"
wrote:


Me too!

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mon, 07 Feb 2011 10:36:06 -0500, Dave Smith
wrote:


The the batter is wrong more often than right (one favorite place
changed hands and their tempura batter is more like cement now)... but
when the batter is light, the oil is clean and at the right
temperature to cook all the way through without burning but not so
cool it's oily, OMG - so good!

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mon, 7 Feb 2011 10:42:39 -0500, "Nancy Young"
wrote:


Only good? I love them! ;)

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mon, 07 Feb 2011 17:27:04 -0500, Dave Smith
wrote:


I love sweet potatoes and am eating them more than ever, so maybe I'm
in a minority. You can't prove it by me that people don't eat them or
serve them to guests because IMO they (sweet, garnet and yam) get as
much space as the other types of potatoes do.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 07/02/2011 6:27 PM, sf wrote:



I imagine that there being no Japanese community here might be one of
the reasons there is not a good Japanese restaurant.
 
On 2/7/2011 5:31 PM, Dave Smith wrote:

Not too persnickety. As long as the oil is very very hot, and you don't
crowd everything in it at once, and dredge the item to be battered in
cornstarch first.
 
On 2/7/2011 2:38 PM, George wrote:

Actually most of the recipes I've seen say to let the mixed batter sit
at room temperature for an hour at least before dipping and frying the
food. It stays on the food better than when cold. And I made mine
beer-battered.
 
On 07/02/2011 6:35 PM, sf wrote:


They sure don't get as much shelf space as other types of potatoes...
around here. I can tell you that in our local grocery store there are at
least 4 bins of different varieties of potatoes and on the other side of
the bunker there are even more varieties of bagged potatoes in several
size bags. I don't remember there ever being many sweet potatoes for sale.
 
On Feb 8, 12:14?am, axelstrong wrote:

And beef dripping - as used by my local fish and chip shop - which
makes the best fish and chips. And clarified butter, which must be
the best of all frying media, if you want to pay for it.

LW
 
On Feb 7, 5:27?pm, Dave Smith wrote:

Sweet potato fries are one of those fads that eventually migrate
everywhere. Those of us who grew up on fries but need extra
fiber in our diets like 'em for that (plus, they're tasty). I find
them
more filling than white fries, so I end up eating less.

Last time I went to Zingerman's Roadhouse, I got a seat facing
the (open) kitchen and watched a young man cut up a case of fresh
sweet potatoes into wedges for fries. I imagine a lot of restaurants
buy frozen sweet potato fries.


Well, a lot of people (me included, up until recently) only
experienced
candied sweet potatoes (with or without mini-marshmallows on top).
No wonder we had to be taught to like them. My husband won't eat
sweet potatoes, pumpkin, or cooked carrots, but I'll sometimes buy
a sweet potato and make oven fries with it (usually when he's out
of town on business). Still, I don't have any sweet potato recipes
that I'd serve to guests.

Cindy Hamilton
 
On Tue, 8 Feb 2011 06:24:22 -0800 (PST), Cindy Hamilton
wrote:


That's sad. Is it because you haven't looked? Would you like a
couple of recipes? I have quite a few recipes where sweet potatoes
are an ingredient. Some I've tried and liked, others I haven't tried
for one reason or another but they look good.

You could try borrowing this book from the library:
Sweet Potatoes With Nary a Marshmallow in Sight
By Regina Schrambling, November 14, 2001

Here are some examples of what I have in my computer's recipe files -
in no particular order

Acorn Squash And Sweet Potato
Autumn Casserole (sweet potatoes and butternut squash)
Aloha Sweet Potatoes (with coconut)
Sweet Potatoes Anna (NYT)
Sweet Potatoes with Apple Slices
Sweet Potato Ravioli With Brown Butter
Sweet Potato Gaufrettes with Duck Confit and Cranberry Black Pepper
-Chutney
Sweet Potato Gnocchi with Mushrooms and Spinach
Sweet Potato Corn and Black Bean Hash
Sweet Potato Souffle
Chicken Peanut Stew (sweet potato is an ingredient)
Sweet Potato and Carrot Puree (Silver Palate Cookbook)
Swiss Chard and Sweet Potato Gratin
Chicken, Sweet Potato and Coconut Curry
Malay Style Chicken and Sweet Potato Stew with Coconut Milk, Ginger,
-and Chiles
Sweet Potato Black Bean Enchiladas
Beef Tagine with Sweet Potatoes


--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Tue, 8 Feb 2011 09:55:01 -0800 (PST), "Mr. Bill"
wrote:


I have one of your sweet potato recipes too, but I didn't post any I'd
gathered from rfc. My reasoning was the people who'd posted them
could say something about them or repost. :) I have your mango
chutney recipe and this one for sweet potato

Fall Vegetables Roasted
by: Mr. Bill rec.food.cooking 9-26-2010

1 small butternut squash; cubed
2 red bell peppers; seeded and diced
1 sweet potato; peeled and cubed
3 med Yukon Gold potatoes; cubed
1 med red onion; quartered
1 tablespoon fresh thyme; chopped
2 tablespoons rosemary; chopped
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and pepper; to taste

Preheat oven to 425 F.

In a large bowl, combine the squash, red bell peppers, sweet potato,
and Yukon Gold potatoes. Separate the red onion quarters into pieces,
and add them to the mixture.

In a small bowl, stir together thyme, rosemary, olive oil, vinegar,
salt, and pepper. Toss with vegetables until they are coated. Spread
evenly on a large roasting pan.

Roast for 35 to 40 minutes in the preheated oven, stirring every 10
minutes, or until vegetables are cooked through and browned.

`````````
My variation is no bell pepper or vinegar and either thyme or rosemary
(not both), plus granulated garlic. Other Fall vegetables can be
added too.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
James Silverton wrote:

Onion rings and shrimp are both great with a tempura style batter using beer
for the cold carbonated water. Dip once in dry ingredients, then in batter,
and finally in some panko breadcrumbs.
 
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