..n/t

At least here in New England.

I think.

I'll have to use lamb, what with beef being banned here, but I want to try this tonight.

I've heard that McDonald's has franchises in India. Do they make the burgers from lamb?

McDonalds here has the Chicken Maharaja Mac (it's surprisingly good), the standard McChicken, and a McMasala Chicken which is spicy as hell. Plus the McAloo Tikka (a fried mashed potato patty, basically a vada pav) and some kind of veg patty burger I've never bothered to try.

Mutton isn't in their supply chain and McDonalds is crazy particular about it's supply chain (as a guy from corporate once said, "none of our recipes can use celery, because there isn't enough celery grown in the world&quot so they'll only use chicken here.

(Which reminds me: lamb per se is pretty rare here, "mutton" usually means goat. But what Americans call "lamb" would be called "mutton" in most of the English speaking world because we call it lamb up until 2 years whereas in most countries it's "mutton" after 6 months. So the Mutton Whopper here is goat, and a "lamb roast" in the US is a "mutton roast" in England.)

Maybe they'll work some of those in in the states in franchises near large South Asian communities.

For a moment there, I was wondering if they'd follow the French example of calling the Quarter-Pounder with Cheese the "Royale with Cheese by calling the Indian version the "Raj with Paneer".

that serves all of the various items from their locations throughout the world: the Chicken Maharaja Mac from India, the McPoutine from Canada, the McMorning from Austria (sausage patty + egg + hash brown all on a kaiser roll), etc. I think that would be packed day and night.

calling the Indian version the "Raj with Paneer"

Paneer, oddly enough, isn't considered "cheese" here; you can get a "paneer frankie" (a frankie is basically a wrap) or a "cheese frankie" or a "paneer frankie with cheese" at the food stalls. Paneer is used as a meat substitute and not as a garnish like cheese is.

I've heard they serve some amazing stuff at there branches in South America, too.

They could put it in at the UN Plaza.

Probably very doable on short notice.

I'll report back on how it goes.

Just make sure that you add rutabaga, the one essential ingredient.

As always, my good friend.

God knows where I would find either of them here. Turnips I can get down on the street, though.

No garlic, though? That surprises me. I'll add some Worcestershire at least.

I see that you got it all together, my friend.

I don't know what you'll do for gravy, but even sans jus, pasties are yummy.

Of course, the accent is always on the first syllable. KAH-lev-ah.

My best.

to ruin with gravy.

The traditional pasty is Cornish . . . hell, they even have "traditional geographic indication" status.

Still, the Welsh make a good pasty, too and I love a good pasty - with gravy, of course (regardless of origin). I still recall getting into a heated argument with one of my former undergraduate history professors, on sliced versus cubed and rough crust versus short crust.

And gravy, the more, the better. Hopefully made from scratch.

Gravy on the side - never inside . . . and having had a store-bought pastie (once!), only scratch will do.

Kind of reminds me of stuff from irish and english restaurants.

Not the Finns

http://www.hu.mtu.edu/vup/pasty/history.htm

Yum, though.

There's only Finlanders in those mines. And they take pasties into the mines, just like the Cornish did.

Sorry about the Welsh mistake in my OP. Pasties are Cornish, not Welsh.

In Michigan, they are Suomalainen! (Finnish)

And they were the ones who brought pasties to the UP. Read the link from Mich Tech.

An INSANE person, maybe.

LOL. I made pastry once in 1973. Wild mushroon turnovers. My dog wouldn't eat them, they were that bad.

Never mind.

We were soooo poor but every now and then we'd have them as a special treat. They were so good. Back in the 60s. Michigan memories! Thank you, longship!

Near the corner of Woodrow Wilson and Davison. My mother grew up there during her high school years. It was a Finnish enclave at the time. That is why Arne's Pasty Shop was there. (A good Scandinavian name there, too.) The best pasties in Detroit.

It certainly is nothing to apologize for.

My best to you.

Sisu!!!

[link ]|