Text 33105, 77 rader
Skriven 2010-01-04 02:23:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: canned chinese
==========================
 -=> On 01-03-10  09:17,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about canned chinese <=-

 -> The first few years that we were married, our idea of good Chinese food
 -> was Chun King Chow Mein in *two* cans, served over crispy noodles from
 -> another can.  I guess we have progressed from those days:-}}

 DSac> I still love the two-can "chicken chow mein" sold by LaChoy. That
 DSac> stuff, some rice, and the LaChoy fried noodles (also canned) and I am
 DSac> 10 years old again at supper!

Somehow, I get the sense that it may appear on our menu again -- just
for old times sake:-}}   Gail reminds me of our "upgrade" to the
"Sukiyaki" in a box also, which we also liked.

 DSac> I don't consider the stuff "Chinese food" any more than I think of
 DSac> Taco Bell as "Mexican," or Olive Garden as "Italian." But I enjoy it
 DSac> nonetheless. =)

We did consider it Chinese food at the time, but not now.   Taco Bell is
ok.  Although we haven't been to one in years, we might do so again --
especially on a road trip.   Around here, there are many more places we
would go first.

Olive Garden is another matter.  The last times we ate there (separated
by 5+ years), we were served watery soup and gummy pasta.  It is on our
list of places to avoid at all costs.

Speaking of Italian chain restaurants.  Do you have any experience with
a chain called Straplazza?  We noticed them when they were on the
USAirways dining card list, but have never gone to them.  Web page shows
a reasonably extensive menu of chicken, veal, and other dishes plus
pizzas and subs.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: QUICK TOMATO & BASIL SOUP
 Categories: Soup, Herb
      Yield: 2 Servings
 
      2 T  Olive oil
      2 lg Garlic clove; flattened
      2 lb Tomato, ripe; peeled, seeded
           -& chopped
      3    Basil sprig; fresh
           Salt & pepper; to taste
      2 sl Italian bread ;1/2" thick,
           -toasted
           Extra-virgin olive oil
           Julienne of fresh basil
 
  Heat 2 tablespoons oil in heavy large saucepan over medium-low heat.
  Add garlic and cook until beginning to color, about 5 minutes. Remove
  garlic and reserve.  Add tomatoes and basil sprigs to saucepan. Reduce
  heat and simmer until soup thickens to chunky puree, mashing tomatoes
  with spoon, about 15 minutes.  Season soup generously with salt and
  pepper.
  
  Brush toast with oil, rub with reserved garlic and sprinkle with salt
  and pepper.  Discard basil sprigs.  Ladle soup into bowls. Drizzle
  with oil.  Top each with toast and basil julienne.
  
                      Recipe from Bon Appetit, September, 1987
  
  From: Sam.Waring@382-91-12.Ima.       Date: 09-24-95
  Email Ä
 
MMMMM



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