Who ya gonna call? Mags, Misty, John, Layne, Louis, and Guest GM Mark, assuming you want to talk about West End Games' Ghostbusters!
Since the Ghostbusters movie is set in New York City, the RPG Buffet decided to feast on New York Cuisine.
After some debate, we settled on New York-style hot dogs for our entree. In the US, there's a lot of variation of hot dogs from region to region. The classic NYC hot dog is an grilled all-beef frank served with any of the following, including: sauerkraut, sweet relish, onion sauce, and/or mustard. When we did Dresden Files, on the other hand, we did Chicago-style hot dogs, which is a steamed all-beef frank on a poppy seed bun, served "dragged through the garden". That is, with yellow mustard, chopped white onions, bright green sweet pickle relish, a dill pickled spear, tomato slices or wedges, pickled sport peppers, and a dash of celery salt. Our international listeners can learn more about regional American hot dog variations here.
Because NYC also has a strong East European Jewish cuisine tradition, Becca was good enough to cook potato latkes for us. And to keep with the theme of the movie, Mags made green slime punch.
POTATO LATKES (from Epicurious.com)
1 pound potatoes
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 to 3/4 cup olive oil
Preheat oven to 250°F. Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander. Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.
Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.
Latkes may be made up to 8 hours ahead. Reheat on a rack set over a baking sheet in a 350°F oven, about 5 minutes. Grating the potatoes, soaking them briefly in water, and then squeezing out the liquid (as we've done here) keeps the batter from turning brown too quickly.
GREEN SLIME PUNCH (from Easy-Punch-Recipes.com)
2 cups boiling water
1 pkg. (8-serving size) Lime Flavor Gelatin
2 cups cold orange juice
1 bottle (1 liter) cold ginger ale
1 pt. (2 cups) orange or
1 lime, thinly sliced
Stir boiling water into dry gelatin in large bowl at least 2 minutes until completely dissolved. Stir in juice. Cool to room temperature. Pour into punch bowl just before serving. Add ginger ale and ice; stir. Add scoops of sherbet. Serve!
Download 64kbps mp3 (8.9 MB)