Archive for August, 2017
August 18, 2017
If you enjoy Indian food like I do – Flames Indian Cuisine on MacDill across from DATZ will truly excite your taste-buds. Ok, when I go to an Indian or Asian restaurant I always go with friends who like to eat so I can taste as many dishes as possible. I need a true sampling of a wide array of their offerings so I can report back to you. At least, that’s what I tell myself.
While there was only 3 of us this time – I can tell you, we did the restaurant proud with the abundant amount of delicacies we ordered. The best thing about our experience – all three of us felt it was the BEST Indian food in Tampa, and we could not really decide on what menu item we liked better.
We had: Samosa’s, Chicken Pakora, Mix Vegetable Pakora (maybe my favorite of the apps), Mulligatawny, Chicken Khorma, Butter Chicken, Dal Makhani, Goan Shrimp Curry, Lamb Vindaloo, Garlic Naan – well, I told you we did a lot of sampling. While I must try other dishes on my next visit – it will be hard to stay away from the Goan Shrimp Curry (I dreamed about it that night), or the 15 dishes we consumed.
Go. Go with friends. Go now. Call me – and I’ll go with you. You will thank me. Please do let me know of your experience.
FLAMES INDIAN CUISINE
2601 South MacDill Avenue
Tampa, Florida 33629
August 18, 2017
Who doesn’t love onion rings? And if you do – you will absolutely do back-flips for these crispy critters. The beer makes them. We have been frying up these onion rings all week to test the recipe out for you. What’s your favorite type of onion ring? Crunchy beer battered thick slices, or onion strings dredged in flour and fried to a crispy golden brown.
Remember the ones Palios Brothers served when they were on the corner of MacDill and San Miguel. Boy-oh-boy did I love them. The only downside about going to Palios for lunch was that you smelled like fried chicken all day…making everyone around you wanting to take a bite out of you. I would make an evening pitstop to Palios at least once a month for some fried shrimp (which were the best ever), and a batch of onion their super onion rings.
Regardless of the way you like your onion rings, for me, the best onion to use for onion rings is the sweet Vidalia onion from Vidalia, Georgia which began growing these luscious onions in the 1930’s.
Please tell me where you think the best onion rings in the Bay area are served. And also tell me what your favorite dipping sauce is…ketchup, mustard, mayo, blue cheese, buffalo – I like ketchup myself. I want to hear from you. RobertKimBailey@hotmail.com.
• 3 large Vidalia
• 24 ounces Heineken Beer
• 3 cups all-purpose flour
• 1 tablespoons salt
• 1 teaspoon black pepper
• 1 ½ cups cornstarch
• 2 teaspoons paprika (not smoked)
• 1/3 cup water
Slice Vidalia onions into ½” to ¾” slices. Put all the dry ingredients in a large mixing bowl and whisk until well blended. Add beer and water and whisk until well combined.
Dip onions in batter a few at a time (for it is important not to overcrowd the fryer or they will steam and not fry) and fry in 350 to 375 degrees oil until golden brown. Place on paper towel lined baking sheet and lightly dust with Kosher salt.
August 09, 2017
We all love homemade cookies. When we were kids, my mom made these wonderful sugar cookies with cream, and put them in our school lunch boxes. Often times she would send extra to share with my friends…which I did, teaching me a very valuable lesson of how good it felt to share my food. Which is why, to this day, I love the quote from the Greek philosopher Epicurus: “We should look for someone to eat and drink with before looking for something to eat and drink.”
These gems are crispy on the outside, with just the right amount of soft chew on the inside. You can make them crispy all the way through by just baking them longer, and the reverse is true as well – for if you want a chewier cookie, bake them a bit less time. Bake a few at a time to see what you like – they are best eaten completely cooled if you can wait that long.
This recipe will make 42 to 44 cookies and can easily be cut in half to make 21 to 22 cookies. Which is often what I do when desiring a smaller amount for a midnight snack.
• 1 cup salted butter, room temperature
• 2 cups granulated sugar
• 2 room temperature large eggs
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 2 teaspoons baking powder
• 3 cups all-purpose flour
Preheat oven to 350 degrees. In an electric mixer (can be done with a hand-held mixer or by hand – for my mom mixed them by hand), combine butter, sugar, and salt, beat until well combined. Add eggs, cream, and vanilla and mix completely. Add flour and mix until thoroughly mixed. Do not over-mix.
Scoop balls of dough with an ice cream scoop (I use a small ice cream scoop that measures a tablespoon full), roll the dough ball in granulated sugar – colored sugars are great for Easter, Christmas, or a fun party – and place on a parchment lined baking sheet. If you do not have an ice cream scoop – use a tablespoon and roll in your hand.
Bake in preheated oven on middle rack for 5 minutes then rotate pan and continue to bake. Depending on the size of your cookie, your desired texture, and how your oven is regulated, these will take between 10 to 15 minutes. It is always good to bake a couple cookies the first time to see how they come out with your oven.