Text 18741, 107 rader
Skriven 2007-08-09 20:32:25 av Carol Shenkenberger (3:800/201)
  Kommentar till text 17281 av DAVE SACERDOTE (1:123/140)
Ärende: Re: Beef Eater's Paradis
================================
*** Quoting DAVE SACERDOTE from a message to DALE SHIPP ***

DSac> Maryanne uses...[whispers] ketchup!!...on her hotdogs. Can you
DSac> imagine??
DS>  
DSh>   Yep:-}}
DSh>   And I would not use mustard on hotdogs, but Gail does.

DS> All kidding aside, this seems to be a regional thing, too.  I'm
DS> pretty sure that mustard/sweet relish/chopped raw onion is the
DS> condiment choice for hot dogs in the Northeast.  I'd love to hear 
DS> from others on that.

Japan, Okinawa.  Mayo, ketchup, sweet relish, onion.  You can optionally add
shredded cabbage (usually purple, cut very fine to almost hairs) and
horseradish-mayo (colored green to look like wasabi).

Sasebo:  Horserasdish-mayo (colored green to look like wasabi), sweet bean
mashed to paste (adzuki), nappa cabbage or lettuce made very thin, like
confetti strings.  Straw mushrooms.  Ketcup optional and mustard in both
yellow classic or asian (comes in hotter than hell and mildish).  Alternate
version we love:  grilled garlic with onions and sweet bean paste, bit of mayo
(more seasonng would not be as good).

Oh you can get just ketcup and onions and mustard if youwant, but it would look
a little wierd here.

Have not seen sourkraut but have seen kimchi dogs a-plenty! (Topped with kimchi
is a wonderful dog!).

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pancit (Filipino)
 Categories: Asian, Pasta, Chinese, Seafood, Xxcarol
      Yield: 1 Servings
 
      1 lb Bag Cantonese noodles
      1 pk Pancit seasoning; *
      3 tb Olive or light sesame oil;
      1 c  Or more cabbage, sliced
    1/2 c  Leftover meats, cut small;
      1 lg Onion, chopped rough;
      2 ea Hard boiled eggs, chopped
    1/2 c  Water; (or less)
  1 1/2 c  Anything else in your fridge
           -About to die,
           -But still alive enough for
           -Use
           -Chopped Bok Choy, Napa,;
           -Green onion, chop it all;
           -Mushrooms
 
  Warning:  This recipie is relatively high in sodium.  Those on sodium
  restricted diets should avoid this one, or ask their Doctor about it
  first. It's the sauces which are high in sodium.
  
  Suitable for most diabetics and hypoglycemics, who are allowed complex
  carbohydrates.  Cholersterol free except for some of the optional
  garnishes.
  
  ** Cannola ok.  Avoid thicker corn oils, please. *** Bok Choy best.
  **** Fish and other seafoods preferred. ***** Leek as alternative
  wonderful!
  
  Put all in a BIG cast iron skillet, teflon type pan, or wok.  Preheat
  pan first.  Add oil first, then the rest.  Stir til done.
  
  This dish makes LOTS but the leftovers are wonderful microwave fast
  food, and many love it cold.  Its normally served just 'barely still
  warm'. It classifies as a 'noodle' dish, and if you use the
  wholegrain noodles, might classify as a bread serving as well.
  
  * Pancit seasoning packets.  Hard to find except in specialty stores.
  Can be hard even in those unless it has a good sized oriental
  section. Fix according to directions. A decently servicable
  alternative if you can't find it is the following:
      1/4    cup shoyu (soy sauce)
      1/4    cup oyster sauce
      1/4    teaspoon black pepper Dash of brown Worcestershire sauce
  
  When done, the noodles will be soft, warm, and there will be just a
  tiny bit of liquid at the bottom of the pan.  Stir it constantly as
  it cooks. Takes about 5 mins from start to end to cook.  If it takes
  longer, no worry, it just means you either made a bigger batch, or
  cooked at a lower temp, and neither will affect the outcome
  adversely. If it starts to burn but isn't soft, add that water
  mentioned above, a bit more than listed. I've been known to need as
  much as an extra 1/2 cup due to the 'optional ingredients' soaking up
  much before the noodles had their chance at it.
  
  It's one of my series of 'leftover madness' recipies for home use <g>.
  
  Carol Shenkenberger    1/24/96
  
  Recipe by:
  
  From: Marjorie Scofield               Date: 04-09-96
  
  Major editing by xxcarol on 9AUG2007 as it was all messed up due to
  dual column issues.
 
MMMMM

                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (3:800/201)