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Post by mach12 on Nov 2, 2020 16:49:10 GMT -5
Back in the 1950's my Dad hired on with Boeing and we rented a house behind a restaurant called the Green Parrot Inn. The place is long gone but I loved living there and the guy who owned the restaurant let me hang around and help fix stuff, go to the hardware and parts stores with him and that kind of stuff. I came across some papers in my Dad's files and got curious so did a search of the restaurant name and it turns out that there were several with this name, one of them in Kansas City. I thought this link of recipes was too good to not share it but wasn't sure what the best place was to do that so hopefully this is the right folder. Enjoy!: www.vintagekansascity.com/food-and-drink/greenparrotinn/.
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Post by vaporvac on Nov 2, 2020 18:24:03 GMT -5
Thank you, mach12. What a great story and looks like great recipes!
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Post by karitx on Nov 2, 2020 18:28:19 GMT -5
Thanks for sharing that. It looks like an interesting site in many ways!
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Post by dwayner2 on Nov 3, 2020 10:35:57 GMT -5
The Green Bean Casserole is a standard at all holiday gatherings at our house. The Eggplant Casserole sounds good but when they said “mash” the eggplant after simmering in salt water I think they meant “blot dry”. Later in the recipe they say “layer the eggplant in a pan” so that would be kinda hard to do if it’s mashed like potatoes. 😃
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Post by mach12 on Nov 3, 2020 11:14:35 GMT -5
The Green Bean Casserole is a standard at all holiday gatherings at our house. The Eggplant Casserole sounds good but when they said “mash” the eggplant after simmering in salt water I think they meant “blot dry”. Later in the recipe they say “layer the eggplant in a pan” so that would be kinda hard to do if it’s mashed like potatoes. 😃 I looked at the eggplant recipe and missed where they said to mash it. Eggplant is very plentiful in Egypt and I was always looking for recipes when I lived there so that one caught my eye. I'm still hung up on wondering why in the fried chicken recipe she stressed "You will also need a heavy, cast aluminum skillet - not an iron skillet, but an aluminum skillet." I don't think I have an aluminum skillet large enough to cook a 2 pound fryer all at once while leaving space between the pieces. And why aluminum? Faster heat transfer? Edit: I just re-read the eggplant casserole recipe and it looks like you spread the mashed eggplant like a batter? Just a guess.
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Post by Chuckie on Nov 3, 2020 12:01:21 GMT -5
The Green Bean Casserole is a standard at all holiday gatherings at our house. The Eggplant Casserole sounds good but when they said “mash” the eggplant after simmering in salt water I think they meant “blot dry”. Later in the recipe they say “layer the eggplant in a pan” so that would be kinda hard to do if it’s mashed like potatoes. 😃 O-M-G!!!!! Visions of "Perfection Salad" danced in me head!!! www.vintagekansascity.com/food-and-drink/greenparrotinn/salads/supremecabbagesalad.htmlCHEERS! Chuckie (p.s.--Actually, Perfection Salad ain't half-bad, really!!! Good luck getting a kid or TEEN to eat it though!!!)
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Post by mach12 on Nov 3, 2020 13:15:50 GMT -5
The Green Bean Casserole is a standard at all holiday gatherings at our house. The Eggplant Casserole sounds good but when they said “mash” the eggplant after simmering in salt water I think they meant “blot dry”. Later in the recipe they say “layer the eggplant in a pan” so that would be kinda hard to do if it’s mashed like potatoes. 😃 O-M-G!!!!! Visions of "Perfection Salad" danced in me head!!! www.vintagekansascity.com/food-and-drink/greenparrotinn/salads/supremecabbagesalad.htmlCHEERS! Chuckie (p.s.--Actually, Perfection Salad ain't half-bad, really!!! Good luck getting a kid or TEEN to eat it though!!!) EXACTLY my thought!
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Post by cinnabar on Nov 4, 2020 16:10:29 GMT -5
mach12, I'm guessing the heavy al skillet because; 1. full of hot lard 2. 2 lbs of chicken the whole mess will be heavy as all get out and awkward when you go to drain off the lard. The even heat of thick aluminum (lighter than cast iron) pan will fry uniformly. In resturants of the time period they would have used mostly aluminum cookware also. I have a commercial skillet that is 15" across and would work well for this recipe, wearever of course. MMMm chicken. cinn
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Post by mach12 on Nov 4, 2020 18:37:02 GMT -5
Great point, Cinnabar. I hadn't thought about the weight. I'd have figured it out in a hurry when I lifted it to drain it though.
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Post by cinnabar on Nov 4, 2020 19:21:37 GMT -5
My wrists hurt just thinking about it.
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