Text 17861, 88 rader
Skriven 2011-11-17 09:40:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: retro 220
=================
 -=> Dave Sacerdote said to Dave Drum <=-

 DS> BTW, ALDI's french-fried onions are a lot better than the usual
 DS> national brand (French's is it? Can't remember.) And Trader Joe's

French's has apparently taken over as the big name in canned
onion rings. In my day, it used to be O & C, then it became
Durkee O & C, then just Durkee, then Durkee French, and now,
in contrast to military history, the Durkees have abdicated.
How the mighty hath fallen - here's the number of Google hits:

"O&C onion rings" 24
"O & C onion rings" 63
"Durkee O&C onion rings" 0
"Durkee O & C onion rings" 1
"Durkee onion rings" 68000
"French's onion rings" 17000

 DS> version is good enough to eat right out of the can as a snack.
 DS> Something else I can't remember: whether or not you have a Trader
 DS> Joe's in your neck of the woods.

Good tip. Will try.

 -=> Dave Sacerdote said to Dave Drum <=-

 DD> Never did see a hibachi - although they had a big, round sheet iron
 DD> grill where a minion would cook up your selections as a stir-fry for
 DD> you.
 NB> That's what apparently is expectable for "hibachi"... it's what I see
 NB> here at any of the buffets that have hibachi on offer...

Hibachi is a charcoal grill. I don't know what the round
sheet iron things are called. Nor do I know the proper name
for the non-round sheet iron things that hibachi restaurants
call hibachis. Oh: brain fart: teppan.

 DS> That is a Mongolian Grill.  They were quite popular around here for
 DS> awhile, but they seem to have faded.

American name. I'm pretty sure Mongolians don't actually eat
Mongolian bbq any more than the Balti eat balti curries.

 DS> The Asian buffets around here have acceptable but kind of half-assed
 DS> Chinese food, but they usually have awesome seafood. Rock crabs, a
 DS> good raw bar with cherrystones and oysters on the half shell, shrimp
 DS> of various kinds, and about half-a-dozen various prepared fishes (some
 DS> of which I never recognize but eat anyway because I'm a sport.) So
 DS> when I get a craving for seafood, I go to one of the local Asian
 DS> buffets instead of a seafood place.

I really do have to visit. Oysters in reputable places in the
big city are coming on $2 apiece nowadays. Affordable oysters
(but I'd not use crackers, or at least would use unsalted ones) -

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Cracker Dressing with Sausage and Smoked Oysters
 Categories: Poultry, Side dishes, Cyberealm
      Yield: 1 servings

      1 lb Pork sausage
      1 lb Saltine crackers
      3 c  Chicken stock; hot
      1 c  Onion; chopped
      1 c  Celery; chopped
      2 tb Butter
      4 ts Sage; rubbed
      2 ts Thyme (leaves)
      1 tb Parsley
    1/2 ts White pepper
      2 cn Smoked oysters; drained

  Recipe by: Randy Pollak Cook sausage in a medium frying pan, chopping
  and stirring with a wooden spoon to crumble. Remove sausage reserving
  about 2 tablespoons of fat. Add butter heat until melted, then add
  onions and celery. Saute until onions are soft and translucent. In a
  very large mixing bowl, add crackers and crush into small pieces. Add
  all remaining ingredients except for chicken stock. Mix until
  thoroughly combined. Add chicken stock and stir until well moistened.
  Use as a stuffing for poultry or transfer to a baking dish and bake
  at 350-degrees for about 1 hour or until done.

  From Randy Pollack

MMMMM
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