Text 21162, 94 rader
Skriven 2009-02-22 10:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: 2 others 256
====================
 -=> Dave Drum said to Ruth Hanschka <=-

 DD> Many of our Chinese places use sauce fron a 20 litre plastic bucket.

Most of them, even the good ones, do - but a bit of fresh
garlic, ginger, scallion, a dollop of real broth, and a
sprinkle of sesame can do wonders.

 DD> The better ones still do their sauces individually ... and it's easy to
 DD> tell the difference. But, we still don't have any Cantonese places ...
 DD> which sucks. 

What kind of ese do you have? The first wave of Chinese
restaurants was started by Cantonese and their close
relatives the Toishanese, but over the years, fake
Mandarin, fake Hunan, and fake Szechwan places have
proliferated, most of them originally staffed by
Cantonese, but I'd bet that you'd likely have Koreans
or Salvadorans in the kitchens nowadays.

 -=> Dave Drum said to Dale Shipp <=-

 DD> I have found that McDonald's burgers are better when they are
 DD> well-done. Which is a very unusual thing for me to say since I like my
 DD> beef pretty rare. But, a McDonald's beef puck which is "undercooked" is
 DD> mushy and has little flavour. OTOH, a well done patty with the edges
 DD> beginning to crisp a bit has a much better, beefier taste and firm
 DD> texture. 

Oddly, I have had a Whopper this year, and the meat was
undercooked and quite similar to what you described for
McD's; I speculated on what sort of filler they could
have devised that would make the burgers still qualify
for the 100% beef designation. Perhaps there is an
enhancement with solution aspect.

Which reminds me - I got a White Gem (Stop & Shop house
brand) chicken that had pockets of this pink jellylike
substance: fished the wrapper out of the trash, and the
thing said, in big letters "all natural, no growth
hormones," and in smaller letters "growth hormones are
not approved for use in chicken," and in smaller yet
letters "enhanced with up to 15% solution." I guess that
salt water is all natural; plus it causes the bird to
put on weight (though postmortem) but is not a hormone;
so they were telling the truth, sort of. The chicken was
somewhat tasteless. I took the breast meat and made it
into cutlets; these served 6. The legs and thighs I
stewed in red-cook sauce, and the loss of size was
remarkable. All mediocre in taste.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Pasta Red Duke
 Categories: Main, Sides, Pasta
      Yield: 4 Servings

      1 lb Pasta,fedelini or vermicelli
      1 tb Olive oil
      3 tb Chopped garlic or ~~
      3 c  Chopped roma tomatoes
    3/4 c  Thinly sliced sundried
           - tomatoes;(if packed in oil
           - drain well)
    1/2 c  EACH chopped: fresh basil
           - and pine nuts (pignoli)
      1 c  Chicken stock
           Salt and fresh ground black
           - pepper ~~

  Cook pasta until al dente, according to package directions.  In a
  large skillet, heat oil and saute garlic until translucent.  Add
  fresh tomatoes, sun-dried tomatoes, basil and pine nuts.  Cook 2 to 3
  minutes.  Add chicken stock, salt and pepper.  Toss with pasta and
  serve.

  NOTE: A friend shared this recipe with me and I have been making it
  ever since, although I use a hole head of garlic and add grated
  Parmesan when serving.

  It is named for Red Duke, surgery professor of the University of Texas
  Medical School at the UT-Houston Science Center.  He gave the recipe
  to Anthony's several years and and later other restaurants made it on
  request for the popular doctor.  First published in the Chronicle in
  1991.

  from Janey Gosda, as published in the Houston Chronicle 7-15-98

  typed and posted by teri Chesser    7/98

MMMMM
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