Text 5677, 95 rader
Skriven 2006-09-20 11:12:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Road Trip: 275
======================
 JW> wasn't even listed on the bar menu. I've been on a martini kick ever
 JW> since Ray's wedding reception which featured a martini bar. I've even
 JW> purchased a bottle of gin and vermouth for the house (I'm drinking my
 JW> father's drink. Am I becoming him? Maybe I am regressing to the 50s?)

I've been struggling with that for decades. What if I became
one of my parents. I'd rather die, thought I. But what if my
father had had the personal influences that I have had: he
might have turned out more tolerable.

 JW> That was a mistake. I should have ordered a fruity umbrella drink as
 JW> they do know how to make those very well. My waitress who speaks only
 JW> the most basic English looked stupefied when I asked for a half and
 JW> half Martini. I explained I wanted half gin and half vodka. She went to
 JW> the bar, came back and said, "OK. So you want half a martini. And a
 JW> half vodka. What would you like with the half vodka? Half a pop?" So I

So I would have (assuming that I'd order such a thing) gone to
the bar and educated the bartender.

 JW> said just bring me a regular martini. I got something in an old
 JW> fashioned glass that smelled of gin and something else.... I'm not sure
 JW> what, but it didn't go with gin. There was a lot of olive juice but no

A "dirty martini." Carol likes 'em.

 JW> olive. Oh well, live and learn. Roslind's Singapore Sling which I
 JW> tasted was superb and Lilly's coconutty rum thing garnished with a
 JW> pineapple spear seemed to please her as well.

I may be able to tell a 2003 wine from a 2002 wine from the
same maker, but telling one fruity umbrella drink from the
next is very difficult for me.

==

 JW> small suppers. Lunch was superb as previously reported. For Szechuan
 JW> we went to the (sic) "Szechwen Cuisine" which has been an Edmonton
 JW> landmark for 25 years, has consistently received great reviews and has
 JW> been a family favourite of Roslind's Ex's family over the decades.

There are all kinds of transliterations of something that is
pronounced "si tschwan" or "si tswan" (the i being short).

 JW> Sadly the founder retired right after Roslind last ate there with
 JW> Neekha just this past June and the place has really gone downhill

This sort of thing happens. I wonder what gets into the heads
of the new proprietors. Do they seriously think that their
restaurant can surf on its old reputation forever?

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Chinese Fortune Cookies #1
 Categories: Chinese, Cookies
   Servings: 12

      1    Egg
    1/3 c  Sugar
      2 tb Corn oil
      2 tb Water
    1/4 c  Cornstarch

  Have fortunes prepared in advance. Beat egg on low speed until frothy.

  Beat in sugar, a little at a time, & continue beating until mixture is a
  very light yellow and thick. Fold in corn oil. Blend water and a little of
  the egg mixture into cornstarch, then stir into the remaining egg mix.

  Heat heavy, well seasoned griddle to 350 deg, or until drops of water
  bounce when dropped on the griddle. (For griddles without temperature
  control, keep heat between low and medium). Drop heaping T of batter on the
  griddle and spread with the back of a spoon to about 4 in. wide and 1/8 in.
  thick. Cook until edges are slightly brown & cookies can be easily lifted
  from griddle with a spatula, 5 - 8 minutes. (If cookies stick, bottoms need
  to be cooked a little longer). Turn cookies carefully & cook other side
  until light brown. Be careful to keep temperature even. Place fortune paper
  on cookie as soon as it is removed from the griddle.

  Folding is easier to do than to describe, but the end result is shaped like
  a horseshoe. Fold opposite edges together, forming a semicircle.

  Crease crosswise at the center of the straight edge to form a flattened
  side, then bend the opposing corners together for the traditional shape.

  Set in a small glass or muffin tin until cookie cools and holds its shape.
  Wipe griddle & stir batter. Repeat.

  Shared by Micheal Kean, Prodigy ID# VMXV03A

MMMMM

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