Text 26305, 109 rader
Skriven 2012-06-20 08:52:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av DALE SHIPP
Ärende: Ho Jo's
===============
-=> Dale Shipp wrote to Michael Loo <=-

 ML> do a Google image search for Saipan Airport terminal.

 JW> I did.

 ML> First I saw it I hooted with laughter.

 JW> And so did I.

 DS> I don't get the joke.  It is a rather small terminal, with a very
 DS> pointed roof -- but I've been in ones just as small (e.g. Sarasota
 DS> airport a few decades ago).  OTOH, the roof top is the same
 DS> construction and color of the old Howard Johnson's restaurants -- just
 DS> a lot more pointed:-}}

Waaaaaaaaaaaaaay more pointed. I don't remember ever being in or near a Ho Jo's
that looked anything like the roof on the Saipan terminal
(http://www.roadsidefans.com/features/howard-johnsons). Pizza Hut, now ...
that's different.    Bv)=

There are several examples of old-style Pizza Hut buildings that might have
been a model for that terminal roof here --
http://usedtobeapizzahut.blogspot.com/ 

Or this old Stuckey's at Exit 90 off of I-55 
http://stlouispatina.blogspot.com/2011/10/abandoned-stuckeys-south-of-springfield.html

-- there used to be a Nickerson Farms restaurant right next door that served
the biggest (diameter) breaded pork tenderloins I have ever experienced.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Traditional Breaded Tenderloin Sandwich 
 Categories: Pork, Breads, Sandwiches
      Yield: 4 Servings

      4 sl (4 oz/113 g) pork tenderloin
           - cut across the grain
    1/2 c  (120 ml) peanut oil for frying

MMMMM-------------------------BREADING------------------------------
      1 lg Egg; beaten
      2 tb (30 ml) milk
    1/4 ts (.7 g) garlic powder
    1/4 ts (.5 g) onion powder
    1/4 ts (1 g) seasoned salt
    1/4 ts (.2 g) dried marjoram
    1/4 ts (.4 g) dried oregano
      1 ts (6 g) salt
    1/4 ts (.5 g) ground black pepper
  1 1/2 c  (160 g) bread crumbs

MMMMM---------------------SANDWICH FIXINS---------------------------
      4    Kaiser rolls; split
      4 ts (20 ml) mayonnaise; as
           - needed
      4 ts (20 ml) ketchup; as needed
      4 ts (20 ml) yellow mustard; as
           - needed
      4    Leaves lettuce
      4 sl Tomato
      4 sl Yellow onion
      4 sl Dill pickle

  Place each slice of pork tenderloin between two pieces of
  sturdy plastic (such as a cut-up large plastic freezer
  bag), and flatten the cutlet until it's about 1/4 inch
  thick, and about 3 1/2 by 5 inches in size.

  Beat the eggs and milk together in a shallow bowl, and
  whisk in the garlic powder, onion powder, seasoned salt,
  marjoram, oregano, salt, and pepper until the spices are
  well blended into the mixture. Place the bread crumbs in a
  shallow bowl.

  Dip each flattened cutlet into the seasoned milk-egg
  mixture and then into the bread crumbs, thoroughly coating
  the cutlets with crumbs. Set the breaded cutlets aside on
  a piece of parchment or waxed paper; do not stack.

  Heat the oil in a large skillet until the oil is
  shimmering. Gently lower the cutlets, one at a time, into
  the hot oil, and fry until golden brown on each side,
  about 8 minutes per cutlet. Drain the cutlets on paper
  towels.

  Preheat oven broiler, and set the oven rack about 6 inches
  from the heat source.

  Spread the Kaiser rolls open with the cut sides up, and
  broil until the rolls are toasted and hot, about 1 minute.
  Top each roll with a fried cutlet (hopefully the sides of
  the meat will hang out of the roll by at least an inch on
  each side); top each cutlet with choice of mayonnaise,
  ketchup, mustard, lettuce, tomato, onion, and a pickle
  slice, if desired.

  By: Kathi Richards  

  From: http://www.allrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

... Anyone who goes to a psychiatrist ought to have his head examined!
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