Text 24446, 58 rader
Skriven 2012-05-04 13:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: ratings lists 601
=========================
 ML> $13 a head for more than we could eat, most of it good.
 ML> Certainly not among the 50 best Chinese restaurants in
 ML> the country, though.

It might have made the 50 best Chinese restaurants in
Arizona or maybe even the desert southwest, but there are
probably 50 better in Los Angeles or New York; probably 20
better in Washington, Chicago, Houston, or Boston.

 NB> Apparently CNN has different standards for rating...?

I guess that the incongruity of Chinese pulled noodles in
the middle of nowhere AZ tickled the fancy of the compiler
of the list. But take any respectable Chinese joint in the
area, say, in the Chinese Cultural Center, and compare the
food, and it's six of one, half a dozen of the other.

 NB> Or perhaps doesn't know of any better..?

Might be, but what's the point of this kind of article if
it doesn't offer any special expertise?

 (which might not necessarily be a Bad
 NB> Thing, as, if they don't know about the good ones we know of, they
 NB> won't send too many people to overrun them...  [g])

Indeed - though there's some appeal once in a while to standing
in line in Singapore for food that you will know is 10% more
satisfying than that of down the way, which stands half empty.


---------- Recipe via Meal-Master (tm) v8.00

      Title: Chinese Barbaque Pork (Char Siew)
 Categories: Oriental, Main dish
      Yield: 4 servings

      1 x  -----------sauce------------        1 T  Hoisin sauce
      2 T  Soy sauce                           1 t  Seseme oil
      1 ea Fresh garlic finely chopped         4 T  Sugar
    1/2 t  Salt & pepper                       1 x  ---lb pork roast
boneless---

  Slice pork into strips approximately 1 1/2 in. thick, 5-6 in. long, and 1/2
  in. wide. Combine all the ingredients for the sauce and mix well. Marinate
  pork strips in sauce for a minimum of 2 hours. Bake in pre-heated oven 375
  deg for 25 minutes. Turn meat over and bake for an additional 25 minutes.

  Source unknown, looks okay, needs red food coloring. Bear in mind
  that the authentic thing is rather fatty, the meat most likely
  coming from the leg.

-----


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