Text 26265, 85 rader
Skriven 2012-06-18 16:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: far flung friendly 829
==============================
 NB> There are still Friendly's restaurants/ice cream parlors. 

I encounter them very occasionally but for some reason don't
have the urge to investigate!

 NB> Post-Hershey they still have licensing rights to Hershey names for
 NB> their sundaes etc. We've been customers, off and on, for the entire
 NB> time...

Great faith and forbearance, sometimes then.

 NB> Richard is over 60, he does have to be a bit more careful how much
 NB> (and to some extent what) he eats

I understand completely! Every decade has brought me a
slowdown in metabolism and an increase in avoirdupois
(which, joke, I think should be spelled avoirdupoids).

 ML> I like appetizers. At Asian buffets there can be dim sum, though
 ML> as a newish recruit to the extra-sweet brigade I have to be
 ML> careful with the starches, so tend to go with ehellfish, roast
 ML> meats, tofu, and such proteinosities.
 NB> Tripe, squid, seafood-stuffed hot peppers...   Sometimes I supplement
 NB> with greens and other veggies...  The dim sum buns are less common
 NB> unless there is a section truly devoted to such...

Oh, yes, those things. Yum. And with relatively inexpensive
things such as tripe and squid they are less likely to cut
corners on the freshness and quality.

==
 ML> A bunch of clams, let me tell you, but they went away
 ML> quite fast, and I felt sort of like the walrus, or was
 ML> it the carpenter?
 NB> According to Humpty-Dumpty's annotation, probably both..

... for they'd eaten every one. The guy was delightfully
warped, was he not? Never mind that in Y2KXII they'd
probably put him in jail and throw away the key just on
circumstantial evidence.

==
 NB> I have to admit, my knowledge of lutefisk is merely anecdotal

And you intend to keep it that way, I presume.

 NB> Just had what is probably a most terrible thought...  Having a buffet
 NB> of all the reputedly nasty "treats" from all sorts of cultures, all
 NB> together at one board... just to try them all out...  (G)

That might be sort of neat. But imagine the stench.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Dill Dip in Rye Bread
 Categories: Dips, Appetizers
   Servings: 20

      1 c  Mayonnaise
      1 c  Sour Cream
      2 tb Dill weed
      2 tb Onion Flakes
      2 tb Parsley Flakes

  Start the day before, or atleast early in the day to serve in the evening.
  The dry ingredients need time to soften, and get friendly.  Mix all
  ingredients and refrigerate over night.

  Carve out the bread  to make a bowl, saving the bread to dip into the
  sauce.

  When ready to serve, put the dip inside the bread, arange the bread pieces
  around the 'bowl'. When the pieces are gone, slice, rip, or tear the
  remaining crust and eat.

  We had a bakery in Baltimore that made a great Sweedish/Onion Rye, although
  that was the name on the bread, they claimed that there was nothing special
  about it. I have served it with plain 'store bought' rye, the round loaves
  and with my own home made rye. Source unrecorded

MMMMM

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