Text 17979, 82 rader
Skriven 2011-11-20 08:05:10 av Dave Drum (1:18/200.0)
  Kommentar till text 17941 av Nancy Backus (1:261/1381.0)
Ärende: New Oriental Buffet
===========================
-=> Nancy Backus wrote to Dave Drum <=-

 NB> Oh, then Supreme is someone's version of "No. 1 Chinese Restaurant"...

They got that part wrong, then. 

 DD> Closest I have come to seeing what I call a hibachi in a restaurant
 DD> setting is the table-top grill in a Korean restaurant. I have never
 DD> ordered anything from a Korean menu which required that I grill my own
 DD> stuff. I figure that restaurant dining should be a D.I.F.M. thing
 DD> rather than D.I.Y.   Bv)=

 NB> At least if you DIY, you can get the degree of doneness to your own
 NB> satisfaction, instead of having to hope they interpret things the way
 NB> you intended...  (G)   You'd probably still like the Japanese version
 NB> where they cook on the table-top grill for you, with all their twirling
 NB> knives display and all..  :)  There it's DIFY, with a show besides.. :)
 NB> Arigato Steakhouse and Sushi has that... we go there for the Sushi, as
 NB> our favorite sushi chef moved there, but we've seen the show from a
 NB> distance...  Someday we might try the steak...  ;)

We had one of those here called "Tokyo of Japan". I was not impressed either of
the times I ate there. Apparently, neither was much of anyone else, as they
circled the drain for a while and committed seppuku. The building sold at
"absolute auction" last month.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hiranaka Sukiyaki
 Categories: Beef, Beef, Mushrooms, Vegetables
      Yield: 6 servings
 
    1/4 c  Sugar
    1/2 c  Soy sauce
    1/4 c  Water or mushroom stock
      3 md Onions; sliced thin
      4    Ribs celery; sliced thin
      8 oz Can bamboo shoots
      2 bn Green onions; w/tops, sliced
      1 lb Beef; in thin strips
      8 oz Can sliced mushrooms
      2 bn Watercress
        sm Amount shirataki noodles *
      2 ts MSG **
 
  Brown meat in vegetable oil. Add soy sauce, MSG,
  stock, and sugar. Allow meat to cook in sauce for
  about 2 minutes. Add onion and celery and let cook for
  a couple more minutes. Add mushrooms, bamboo shoots
  and green onions and cook from three to five minutes.

  Push food to side of pan and add shirataki. Cook until
  shirataki absorbs some of the juice Add watercress and
  cook for one minute.

  Stir well and serve with rice.

  * Shirataki are very low carbohydrate, low calorie, thin,
  translucent, gelatinous traditional Japanese noodles made
  from devil's tongue yam (elephant yam or the konjac yam).

  There are two types of shirataki noodles sold in the
  United States. Traditional shirataki noodles have zero net
  carbohydrates, no food energy, and no gluten, and they are
  useful for those on low-carbohydrate diets. Tofu-based
  shirataki-style noodles are becoming increasingly popular
  in U.S. supermarkets and health food stores.

  ** UDD notes: This much MSG would set my face alight. So,
  if I ever make this I will leave the MSG out and see how
  it tastes. It may be acceptable, given the other things
  in the recipe for flavour.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... America is a young country with an old mentality. - George Santayana
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