Text 5810, 85 rader
Skriven 2008-04-21 13:25:35 av Ruth Haffly (1:396/45.28)
   Kommentar till text 5637 av MICHAEL LOO (1:123/140)
Ärende: Lefties 163
===================
Hi Michael,

Let me try this again. I was just finishing a reply on Saturday night
when the power went off.  The system shut itself down before I could
save it.  Power came on 5 hours & about 20 minutes later.

 RH> idio(t)syncracies, we'd be in bad shape.  Some you learn about before
 RH> you get married, others, afterward.

 ML> Do you snore? Does Steve? [g]

Both of us, me depending on how stuffed up I am, Steve more often,
especially if he's really tired.

 RH> to get rid of the fat, gristle and other stuff by mixing it into a
 RH> plate of pulled pork, beef, or whatever bbq, it was nice to see a plate
 RH> of meat without it for a change.

 ML> And if I had my druthers, mine would be full of fat and gristle.
 ML> Chacun a son gout.

A bit of fat is OK but not half the plate.  Some places figure they can
disguise the amount of fat when they chop up the meat.


 RH> still like my bbq with a bit of sauce cooked in, preferrably the
 RH> eastern NC type, but this wasn't bad. I've been to quite a few places
 RH> where the meat is cooked and served dry

 ML> I like it served dry but not dry, if you know what I mean.
 ML> A really expert and patient pitmaster turns out a falling-apart
 ML> tender piece of meat that is full of flavor and doesn't need
 ML> sauce either for moisture or edibility (though a bit of sauce
 ML> is fun for a change).

I like the eastern NC basted in sauce version but have learned to
tolerate the red bbq sauce that most places use.  This place cooked it
without any sauce but it was really moist. I added the sauce sparingly.


 ML>       Title: Chicken Fried Steak
 ML>  Categories: Beef
 ML>       Yield: 4 servings


 ML>   Whisk in 1 1/2 to 2 cups of milk,  and stir until the mixture loses
 ML>   its floury taste.  Season to taste with salt and a generous amount
 ML> of   black pepper (the pepper flavor is important in this dish).

Down here they prefer a brown gravy. I've not had CFS in GA but may try
it some time.  Bobby Flay did a Throwdown episode with Paula Deen
featuring it.


We finally got to try the only Korean restaurant in the area on Friday.
It's usually not open when we go by it or it's not a meal time for us.
Things worked out just right so we gave it a try.  The decor is nothing
spectacular--bare bones storefront Asian I guess is the best way to
describe it.  Both of us ordered entrees that came with vegetables which
came out as small bowls of cabbage kim chee (very hot), daikon kim chee
(sort of hot but not as hot as the cabbage), cucumber kim chee (very
mild), boiled, roasted potato pieces (a light dusting of red pepper
flakes) and mung bean sprouts (no pepper). Steve's entree was spicy
squid; they asked him how spicy he wanted it. He told them "moderate"
and said it could have used a bit more. The squid, however, was
overdone.  It was cooked with carrots, cabbage, onion, and Japanese
green beans, with sticky white rice on the side.  I ordered my usual
"give this place a try" bulgogi.  It was cooked with the same vegetables
as Steve's squid but was much drier.  The meat, instead of being big
slices, was small pieces which could be handled easier with chopsticks
(or a fork, as in my case). It was nicely done, not tough as I've had in
some places.  My rice was on the same plate vs the small bowl of it
Steve was given.  Prices were reasonable; with tea for both of us, tax,
and tip, we came out under $35.  We will probably try to get back there.

---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... Matthew 7:7 |... seek, and ye shall find;

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)