Text 1959, 100 rader
Skriven 2006-06-05 01:23:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: A Visit With The For
================================
 -=> On 06-04-06  19:36,  Dave Sacerdote <=-
 -=> spoke to All about A Visit With The Fords 1 <=-

 DSac> Maryanne and I were fortunate to spend part of Friday and
 DSac> most of Saturday with Burt & Shirley Ford, who stopped by
 DSac> on their way to the Cape to go to the Essex Shad Bake with
 DSac> us on Saturday.

  Wish we could have been there -- but it was just not to be, this year.

 DSac> They arrived Friday afternoon, and called us from their motel;
 DSac> we hooked up a little later, and the four of us (Lynn was at
 DSac> a graduation party) spent some time catching up and generally
 DSac> yakking until leaving for Empire Buffet in West Springfield.

  You have spoken favorably of that place before.  Is it the same place
  that you took a bunch of us to a while back?

 DSac> It was, alas, generally a disappointment.  Although there was
 DSac> quite a bit of variety on the buffet tables, there were some
 DSac> noticeable gaps.

  Too bad -- Sounds like they had an off night.   We went to a Chinese
  buffet on our granddaughter's birthday on a Thursday, week before
  last. This was the Panda buffet that we have talked about and have
  taken Michael and Carol to.   We've been there mid week before when it
  was not so great, and on weekends when it was very good.  This time
  I'd say it was pretty good in spite of being week night.  A lot has to
  do with how big the crowds are and thus how fast the food turns over
  versus languishing on the steam table.



 DSac> REALLY bad: Stone crabs.  These are usually my abfab item at
 DSac> Empire Buffet, and is the reason I go there to begin with. They
 DSac> always have a huge pan overflowing with whole steamed stone
 DSac> crabs, and I usually make my dinner of three or four of them.
 DSac> At first, the crab pan was one of the gaps on the steam table;
 DSac> later, they brought some out and I took one back, hoping to
 DSac> somewhat redeem my meal.  But alas, I broke  a leg off and
 DSac> sucked out the meat, whereupon my mouth and sinuses filled
 DSac> with the pungent stench of ammonia.  Urggh.  I parted the
 DSac> carapice from the body of the crab, just a small crack, and
 DSac> gave the crab a tentative sniff and...AMMONIA!  :gag:  :choke:
 DSac> And that long-dead-before-cooked crab put me off food for the rest
 DSac> of the night.

  That sounds like you were lucky to survive without after effects.  You
  must not have consumed much.   Perhaps a good thing that there was a
  strong ammonia odor to warn you.

 DSac> Burt, Shirley, and Maryanne had pretty much stayed away from the
 DSac> seafoods (though Burt was a real sport and choked down a mussel
 DSac> in honor of Aunt Ah) and their more traditional Asian choices were

   Mussels are usually one of my favorites at the buffet -- I think I
   did a half dozen or more.

 DSac> do when we get together.  We killed a bottle of NYS white wine
 DSac> (sweetish and fruity, a good quaffer we all enjoyed) and tasted

   Did you tape over the "white Zin" name on the label:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bennigan's Hot Bacon Dressing
 Categories: Copycat, Salads, Dressing
      Yield: 4 Servings
 
      2 oz Bacon grease
    1/4 lb Red onion -- dice fine
      2 c  Water
    1/2 c  Honey
    1/2 c  Red wine vinegar
      2 tb Dijon mustard
  1 1/2 tb Cornstarch
      1 tb Tabasco
 
  Place the bacon grease in a saucepan over medium-high heat. Add the
  onions and saute until the onions start to blacken. While the onions
  are caramelizing, in a mixing bowl place the water, honey and red wine
  vinegar. Using a wire whisk, mix the ingredients well. Add the
  cornstarch and whisk well. After the onions have caramelized, add the
  Dijon mustard to the onions and stir together with a rubber spatula.
  Add the water, vinegar, honey and cornstarch to the mustard and
  onions and mix. Continue stirring until mix thickens and comes to a
  boil. Remove from heat and store in refrigerator until needed. Note:
  To reheat use a double boiler.
  From: Karl-M@home.Com                 Date: 07-13-98
  Rec.Food.Recipe
 
MMMMM


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