Text 31250, 89 rader
Skriven 2009-11-20 22:59:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Hap Newsom
Ärende: Re: Shipp's visit #2
============================
 -=> On 11-19-09  11:06,  Hap Newsom <=-
 -=> spoke to All about Shipp's visit #2 <=-

 HN> shops and sat and "visited" for a bit. Then feeling 
 HN> slightly peckish we stopped by a Taco Time fast 
 HN> food place and introduced Dale and Gail to their
 HN> "crispy beef burritos"; burrito meat rolled up in
 HN> a flour tortilla and deep fried till crispy and brown.
 HN> It's one of my favorites, and both Dale and Gail
 HN> seemed to like them as well. From there we discussed

And we can see why they are one of your favorites.  They are good, and
easy to eat as well.  Wish there were some of them near to us.

 HN> any conversation...so we moved out and headed
 HN> for dinner. We ended up (after much discussion) at
 HN> one of our all time favorites: The East West Cafe.
 HN> A fine and relaxed dinner of various curries, Gail 
 HN> had Green curry, Dale had Red, and I had Panang
 HN> curry...Anne had her favorite on the menu the
 HN> "Swimming Angel" which is spinach, surrounded
 HN> by peanut sauce, with tofu bits in it. All the dishes
 HN> were well prepared and although I ordered 5 stars
 HN> I think I only got 3.5 (grin).

Ours were pleasantly hot, but allowed the other flavors to come through
for us.  The taste I had of your curry seemed within my range also --
which means you would have preferred it hotter:-}}

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hot and Sour Mushroom Soup (Tom Yum Het)
 Categories: Thai, Soup
      Yield: 4 Servings
 
           Stephen Ceideburg
      2 c  Vegetable stock
    1/2 lb Oyster mushrooms, trimmed
           -and halved
    1/4 lb Straw mushrooms, trimmed and
           -halved
      2    Serrano chilies, with seeds,
           -cut into thin strips
      1    One-inch piece fresh lemon
           -grass or: *
      2    Fresh kaffir lime leaves or:
           -**
      3 tb Fresh lime juice
      3 tb Fish sauce
 
  * 1 Tbsp. dried, soaked in warm water for 30 minutes
  and drained ** 4 dried, soaked in warm water for 20
  minutes, drained, or 1/2 tsp. grated lime zest
  
  This classic central Thai dish is traditionally made
  with shrimp or chicken, but we prefer using oyster
  mushrooms since they are just as meaty in texture and
  yet more subtle in taste. Although it is served as a
  soup course in North American Thai restaurants, it
  actually falls somewhere between a soup and a curry.
  In Thailand, it is served as a condiment to rice, just
  like any of the other dishes on the table.
  
  In a medium-sized saucepan, bring stock to a boil and
  add mushrooms and chilies. Tie lemon grass and lime
  leaves or zest together in a cheesecloth bag and add
  to the stock mixture. Cook over medium heat for about
  5 minutes, or until the mushrooms are tender. Reduce
  heat to low and add lime juice and fish sauce. Discard
  the cheesecloth bag. Serve the soup hot, accompanied
  by steamed rice.
  
  43 CALORIES PER SERVING: 4 G PROTEIN, 1 G FAT, 7 G
  CARBOHY- DRATE; 397 MG SODIUM; I MG CHOLESTEROL.
  
  From "Eating Well", Jan/Feb, 1992.
  
  From: Fido National Cooking Echo
  From: Kaz Langridge                   Date: 08-14-96
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:16:52, 20 Nov 2009
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)