Posted by LOU from Wi on March 29, 2011 at 12:11:21 from (174.124.92.38):
In Reply to: deep fried steaks posted by RVS on March 29, 2011 at 11:43:10:
To make an elaborate party feature here is a suggestion.When I was on the road,I played a steak house,called The Flamingo,on the line Sioux City,Neb to Sioux City Iowa,Steak house was in Nebraska.Was introduce to the owner Via agent,and his comment to me was (when I learned that Ike Cole), the previous act that he had fired because in his words " that n- word didn"t smile enough."Took us thru a tour of the kitchen where there was to big cast iron cauldrons fill with melted resin, one color Ruby Red, One Chocolate Brown. On the tray next to each cauldron, was washed and dried #1 Idaho Potatoes,(Uncooked) Another tray on the left was a cauldron, filled with crushed rock salt.The potatoes were lowered into the vats of resin with large (what looked like) ice cube tongs. Potatoes were cooked in resin for approx 4 minutes and brought out rolled in crystal salt,split with saw,and buttered inside,and served on a platter with a steak.Looked like potatoes were diamond encrusted.Good tasting,and very attractive meal.Have never seen that process since,must be to expensive to do.Would make a very impressive setting. Thought it"d be a interesting story and something to consider if you truly want to impress your guests.I don"t have anyone to impress.LOL Regards, LOU
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Today's Featured Article - Uncle Cecil's Super A Lives Again - by Mike Purcell. A week or so out of most of my childhood summers was often spent with my Uncle Cecil and Aunt Sissie in the small East Texas town of Maydelle on their 80 acre farm. Some of my fondest memories of these visits are those of learning to drive a tractor at the helm of Uncle Cecil’s 1948 Farmall Super A. Uncle Cecil was the second owner of this wonderful little tractor, but it was almost as though he had adopted an infant. The original owner was a man from Minnesota who bought her from a local dea
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