Went to Curate in Asheville over the weekend. It was excellent however:
1) Really? You're going to try to tell me there is such a thing as a lemon "air" and
2) It is fundamentally different from a foam?
3) Do restaurants not know it is somewhat insulting to serve food then recite the menu for you as if you can't see or are incapable of reading/remembering? At one point I was close to telling the waitress "we can see, thanks!"
How do you get Falafel to stay together when frying? Below is the recipe: I made it with the food processor instead of the grinder. I also do not own an ice cream scoop but i'm not against purchasing one for ice cream/falafel purposes.
MAKES 32 PIECES
1 lb dried chickpeas
2 garlic cloves, chopped
1 C chopped onion
1 C finely chopped parsley
1 T coriander seeds
2 t kosher salt
1 t ground cumin
½ t freshly ground black pepper
+ peanut or canola oil, for frying
1 Place the chickpeas in a large bowl and add water to cover by at least 2 inches. Cover and refrigerate overnight.
2 Drain the chickpeas and dry out the bowl. Return the chickpeas to the bowl and toss them with the garlic, onion, parsley, coriander, salt, cumin, and pepper.
3 Assemble a meat grinder with the fine (⅛-inch) die. Pass the chickpea mixture through the grinder twice, taking care not to compact the mixture after it has been ground the second time. (Note, please, that this falafel mix can be bulk-frozen flat in a zip-top bag, or shaped into balls and deposited on a parchment-lined baking sheet, frozen, then transferred to a zip-top bag and stored in the freezer for 1 month.)
4 Pour 2 inches of oil into a large, heavy pot. Bring the oil to 350°F.
5 Using a 1-ounce ice cream scoop, shape the falafel mixture into 1-inch balls. (Alternatively, shape 2 tablespoons of the mixture into a ball or hockey puck with your hands, taking care not to pack the mixture too tightly.) Fry them in batches, bobbing and turning them with a spider, until deeply browned, crunchy, and cooked through, about 4 minutes. Drain on paper towels and serve hot.
Are there any wines for ~50ish that could be cellerable for years? I suppose I'd like to start a collection of some sort. I have a few bottles that need two or three years according to the internet but I'm looking for something that I can open up in 15 to 20.